Category Archives: Vegetarian

Casseroles, Rice, Side Dishes, Vegetarian

Broccoli Rice Casserole

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1 10 oz. package frozen broccoli, chopped
1 onion, chopped
1 (8 ounce) cheese whiz
1 (10 oz.) can cream of mushroom soup
1 cup uncooked long-grain white rice
1/4 cup margarine
1/2 cup milk
Cook rice. Saute onion in margarine. Cook broccoli according to package directions. Add cheese to hot rice to melt; add other ingredients and mix well. put in buttered casserole dish and heat thoroughly.  Bake at 350ยบ for 20 minutes. 
 8  Servings
Breakfast, Vegetarian

Asiago Bagel Breakfast Bake

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8 eggs
1/4 teaspoon salt
2 cups milk
1 tablespoon chopped fresh tarragon (or 1/2 tspn dried tarragon)
1/4 teaspoon paprika
6 ounces grated monterey jack cheese (or medium Cheddar cheese)
6 ounces grated asiago cheese
4 asiago cheese bagels (or plain bagels)
This dish must be prepared the night before you plan to bake it.
In a large mixing bowl, beat together the eggs, salt, milk, tarragon and paprika. Add fresh ground pepper to taste. Mix the grated cheeses together in a bowl. Cut the bagels into small bite-size pieces.
Grease a 2-quart souffle or casserole dish and, starting with the bagel pieces, place them in the dish in alternating layers with the grated cheese. Pour the egg mixture evenly over all, cover the dish, and place it in the refrigerator overnight.
Bake it uncovered, in a pre-heated 350 degree oven for 1 hour, until the top is golden brown.
8  Servings
Soups, Vegetarian

Tuscan Tomato Soup

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1 teaspoon olive oil 
1 clove garlic, minced
2 cups country bread, cubed
3 pounds tomatoes, ripe, each cut into quarters
1/4 cup fresh basil leaves, loosely packed, chopped, plus additional for garnish
1 teaspoon sugar
salt
In small skillet, heat oil on medium until hot.  Add garlic and cook 1 minute, stirring.  Remove skillet from heat.  In food processor with knife blade attached, pulse bread until coarsely chopped.  Add tomatoes and garlic; pulse until soup is almost pureed.  Pour into saucepan.  Stir in chopped basil, sugar and 1/2  teaspoon salt.  Simmer on low for 20 minutes.  Garnish with additional basil leaves.
4  Servings
Italian, Soups, Vegetarian

Tastes Like Lasagna Soup

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1 lb ground chuck
1   onion, chopped
1   green bell pepper, chopped
3   cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1   (32 ounce) box chicken broth
2   (14.5 ounce) can petite diced tomatoes
1   (15 ounce) can tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1   (5 ounce) package grated parmesan cheese
2 cup shredded mozzarella cheese
garlic crostini, recipe follows 
Garlic Crostini:
1 thin French baguette
1/2 cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper
In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well. 
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.

*To make this vegetarian, substitute Vegetable Broth for Chicken Broth

For the garlic crostini: 
Preheat oven to 350 degrees F.
Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves. 

Servings: 8 to 10 servings

Soups, Vegetables, Vegetarian

Minestrone

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1/3 cup olive oil
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
1/2 cup great northern beans, soaked
1 bay leaf
Sprig of thyme
4 cups beef stock
2 cups Italian canned tomatoes and their juice
Salt and pepper to taste
2 cups diced potatoes
2 cups zucchini, diced
2 cups shredded savoy cabbage
1 cup small pasta shells
In a large pot heat olive oil. Add onions and cook until golden, about 5 to 7 minutes. Then add celery and carrots and cook over low heat, stirring occasionally, for 5 minutes. Add beans, bay leaf, thyme and toss for 1 minute. Then add the plum tomatoes and their juice, and salt and pepper to taste.  Bring to a boil, reduce heat and simmer for 1 hour. Add potatoes, zucchini, savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with the pesto and grated parmesean.

*To make this Vegetarian, substitute Vegetable Broth for Beef Broth.

10  Servings