Category: Recipes

Vegetarian Shepherd’s Pie

Posted on by rchapin

This is a recipe by Samantha Seneviratne.

Ingredients

Topping

  • 2 tablespoons kosher salt
  • 2 pounds russet potatoes, peeled and quartered (about 3 large)
  • 6 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
  • Freshly ground black pepper

Filling

  • 3/4 cup French lentils
  • 4 sprigs thyme
  • 3 1/2 cups vegetable broth
  • 1 teaspoon kosher salt
  • 4 tablespoons butter
  • 8 ounces sliced mixed mushrooms, such as button, cremlnl and
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Pancakes

Posted on by rchapin

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon of honey
  • 2 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Directions

  1. In a large bowl, sift together the flour, baking powder, and salt.
  2. In a separate bowl, lightly whip the eggs and then add the milk, egg, and honey and mix
  3. Pour the wet mixture into the dry and mix until smooth.
  4. Heat a lightly oiled griddle or frying pan over medium high
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Banana Bread

Posted on by rchapin

If you wait until your bananas are sufficiently over-ripe they will have enough sugar that you don’t have to add much at all and it makes for a much healthier bread.

You can make a double batch, cut up and freeze and it will stay fresh a very long time. Simply remove a piece from the freezer and microwave on high for 45 seconds to a minute and it will taste like it just came out of the oven.

Ingredients

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Chili Garlic Tofu with Broccoli

Posted on by rchapin

Ingredients

  • 2 14 oz packages of extra firm tofu
  • 2 TB olive oil
  • Salt & pepper, to taste
  • 4 garlic cloves, minced
  • 1 lb. broccoli florets
  • 2 TB Sambal Olek or chili paste
  • 4 TB honey
  • 1 TB low sodium soy sauce
  • 4 sheets roasted seaweed
  • 1 TB sesame seeds
  • 1.5 cups basmati rice

Directions

  1. Blot tofu with paper towels while pressing down slightly to release water. Slice into 1/2 inch thick pieces and blot again with paper towels.
  2. Sauce:
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Vegetarian Beef Tips and Asparagus Stir Fry

Posted on by rchapin

Ingredients

  • 2 bags Gardein Be’f Tips1
  • 1 1/4 cup soy sauce
  • 4 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon brown sugar
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • approx 1 1/2 lbs of asparagus cut into 2 inch pieces
  • 2 tablespoons balsamic vinegar
  • 1 cup chicken broth
  • 2 teaspoons cornstarch
  • 4 cups cooked rice

Directions

  1. In a small bowl, combine soy sauce, and brown sugar and set aside
  2. Heat a skillet
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Stuffed Eggplant

Posted on by rchapin

This is a really delicious Indian dish that can be enjoyed with either roti or rice.

Ingredients

  • 10 – 12 small round brinjal (mini eggplants)
  • 1/2 TSP salt
  • 4 TBSP oil
  • 1 medium white or red onion, chopped
  • 6 – 7 dried red chilies
  • 2 TBSP coriander seeds
  • 1 TBSP cumin seeds
  • 1 TSP fenugreek seeds
  • 2 TSP sesame seeds
  • 9 cloves garlic
  • 1/4 cup of peanuts, or if you have a peanut allergy you can substitute with sliced almonds
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Chickpea and Rice Stew

Posted on by rchapin

Ingredients

  • 1.5 cups basmati rice
  • 1 TB olive oil
  • 1/4 cup olive oil
  • 1 cup yellow onion, diced
  • 2 (14 oz) cans chickpeas, drained
  • Salt & black pepper, to taste
  • 3 garlic cloves, minced
  • 1 tsp ground turmeric
  • 1/2 tsp crushed red pepper flakes
  • 1 lemon, juiced and zested
  • 1 (32 oz) box low sodium vegetable broth
  • 4 oz fresh baby spinach
  • 1/2 cup cilantro, chopped
  • 1/2 cup parsley, chopped
  • 1/4 cup dill, chopped
  • 1 TB chives, chopped
  • 4 Naan
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Bean and Barley Leek Soup

Posted on by rchapin

Make 3 cups of cooked barley ahead of time and have it on hand when cooking the soup.

Ingredients

  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 leeks, diced
  • 3 carrots, diced
  • 1 bulb fennel, sliced thin (1 cup)
  • 1 (15 ounce) can no-salt added diced tomatoes
  • 1 teaspoon Herbes de Provence
  • 4 cups low-sodium vegetable broth
  • 2 (15 ounce) cans white beans,rinsed and drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon zest
  • 4 ounces
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Potato Soup Slow Cooker Recipe

Posted on by rchapin

It’s cooked all day in the slow cooker and is great for a cold day. Top with bacon, cheese, and green onions for the ultimate potato soup. Prep Time: 10 mins, cook time: 5 hours

Ingredients

  • 1(80 oz.) bag frozen hash-brown potatoes (I used cubed)
  • 2 (14 0z.) cans chicken broth (see Note)
  • 1(10.75 oz.) can cream of chicken soup
  • 1/2 cup chopped onion
  • 1/4 teaspoon ground black pepper (more to taste)
  • 1 (80z) package cream cheese (softened)
  • Optional Toppings:
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Mama Stamberg’s Cranberry Relish

Posted on by rchapin

Ingredients

  • 2 cups whole raw cranberries, washed
  • 1 small onion
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 2 tablespoons horseradish from a jar (“red is a bit milder than white”)

Directions

  1. Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.”)
  2. Add everything else and mix.
  3. Put in a plastic container and freeze.
  4. Early Thanksgiving
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© 2005 Ryan Chapin