Rarely, does a vegetarian recipe come along that I love. Well, maybe I spoke or “wrote” to soon. I love cheese pizza. My chickpea curry is a staple recipe. I can quite happily eat a whole pan of sautéed mushrooms all on my lonesome. Broccoli cheese soup, grilled cheese, all rank high in my books. This one though. SO much flavour. I served it with coconut rice on the side. I love that too. Okay, maybe meat is over rated. Maybe I do love the occasional vegetarian cuisine. This one I will be making again and again, and then again. The only thing I changed was to sprinkle with cayenne pepper, and even then I only did that to my individual portion so it is totally optional.
Recipe from Betty Crocker Vegetarian Cooking
- 1 Tbsp. vegetable oil
- 2 medium onions
- 1 clove garlic, minced- I at least doubled this, if not more. Basically just use a big scoop of minced garlic
- 1 cup diced butternut squash – I used frozen. Already diced. Super easy.
- 1/4 cup raisins
- 1 cup vegetable broth
- 1 tsp. turmeric
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1 can chickpeas, drained
- Hot rice for serving, I used coconut.
- Peel onions. Dice one onion. Slice one onion.
- Heat oil in large skillet. Add onions and garlic. Cook until onion is tender. As soon as onions start to turn brown add next 6 ingredients.
- Bring to a boil. Reduce heat to medium-low and cook, covered, for 8 minutes. Stir occasionally.
- Add chickpeas. Continue to heat until chickpeas are cooked through. Serve on top of rice. * Sprinkle with cayenne if desired.
- Eat and enjoy!
Ah, potluck time. I love pot-luck’s. A smorgasbord of delicious food. Little bites of so many flavours. So when we decided to have the very large family over for hubby’s birthday weekend, a pot-luck seemed the way to go. This one was very carb heavy, so I was in food heaven. Three different kinds of pasta, pizza and bread, made for a delicious, belly busting night. Three chocolate cakes finished off the festivities, for what can only be called a slight tummy ache. So worth it though. I doubled this recipe from Betty Crocker Comfort Food. I’ll give you my measurements, for a very large pot-luck worthy dish.
- 4 cups uncooked elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. ground pepper
- 1/2 tsp. ground mustard
- 1/2 tsp. Worcestershire sauce
- 4 cups milk
- 4 cups cheddar cheese, shredded
- Cook macaroni until al dente. Drain.
- Melt butter in same pot. Add flour, salt, pepper, mustard and Worcestershire. Stir until combined and bubbly. Remove from heat. Add milk all at once. Return to heat and heat until bubbly. Boil for 1 minute. Remove from heat. Stir in cheese, until all cheese has melted, then cooked macaroni.
- Scoop into large casserole dish.
- Bake for 40 minutes at 350 degrees.
- Eat and enjoy!
Can I just say that I have been loving my slow-cooker lately. Oh so many things have been coming out of it. It has been especially nice on nights that I am driving kids all around town to their certain activities, to come home out of the cold and have a piping hot meal ready to eat. An added bonus, your house smells delightfully delicious all day long.
Recipe from Betty Crocker Comfort Food
- 2 1/2 lb. beef boneless chuck roast
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. olive oil
- 4 medium onions, sliced
- 1 cup beef broth
- 1/2 cup beer
- 1 Tbsp. packed brown sugar
- 1 Tbsp. cider vinegar
- 2 Tbsp. Dijon mustard
1. Rub salt and pepper into beef.
2. Heat oil in large skillet. Cook onions for about 12 minutes until starting to turn brown. Stir often. Add broth, beer, brown sugar, vinegar and mustard. Spoon 1/2 of the onions into a 4-5 quart slow cooker.
3. Brown beef on all sides in skillet. Place on top of onions. Top with remaining half of onions. Place lid on slow cooker.
4. Cook on low for 8-9 hours. Remove beef and onions, place on serving platter. Serve with au jus from slow cooker.
5. Eat and enjoy!
Cornbread is a most delicious thing. I love it because it is a yummy bread side, that you don’t have to wait for it too rise. Yeast free. Don’t get me wrong I love my bread. When I want to add a last-minute carb to dinner though, bread isn’t always an option. Unless it’s toast, which we actually have quite a bit too. I loved the addition to cranberries in this though. A little tart addition to almost every bite. My 8×8 square pan is out of commission so I have been making stuff in my pie plate for nice triangular slices. I might just keep it up, made it seem just a wee bit fancier.
Recipe from Betty Crocker
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1/3 cup sugar
- 2 tsps. baking powder
- 1/2 tsp. salt
- 2 eggs
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 cup cranberries
- 2 Tbsp. sugar
1. Coarsely chop cranberries. Toss with 2 Tbsp. sugar. Set aside.
2. Mix together first 5 dry ingredients. In Add eggs, milk and oil. Stir until just combined. Fold in cranberries.
3. Pour into greased pie plate.
4. Bake for 25-30 minutes at 400 degrees. Slice.
5. Eat and enjoy!