Entree – Vegetarian

Pasta With Raw Tomato Sauce

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Tweak this simple uncooked tomato sauce to suit your taste. Substitute fresh mint for basil if you like or add a little chopped raw red onion or finely diced, fresh fennel bulb. Capers can be omitted, and sliced (black or green) pitted olives can take their place. For carnivores, this vegetarian dish can be spiked with pieces of ham or prosciutto, or chunks of roasted chicken. Pasta topped with uncooked tomato sauce and Parmesan can be a light choice for the hot summer days ahead.

Ingredients:

  • 11⁄2 lb large ripe heirloom tomatoes, about 2-3 large tomatoes
  • 1 garlic clove, finely chopped
  • 1 Tab capers, drained
  • Pinch of dried red chile flakes or 1⁄2 small red chile, seeded and minced
  • About 10 large basil leaves, cut into narrow shreds, divided use
  • 1⁄2 c extra-virgin olive oil
  • Coarse salt and freshly ground black pepper to taste
  • 12oz pasta, such as small conchigliette (medium small shells), small penne or medium-small orecchiette
  • Shaved Parmesan cheese

Directions:

  1. Place tomatoes in a heatproof bowl.
  2. Cover with boiling water and leave for 1minute.
  3. Remove.
  4. When tomatoes are cool enough to handle, peel off and discard skin.
  5. Place a sieve over a bowl.
  6. Quarter tomatoes.
  7. Press juice and seeds from tomato quarters over sieve.
  8. Coarsely chop the seeded tomato flesh and put into another bowl.
  9. Press juice from the seeds in the sieve.
  10. Add strained juice to the chopped tomatoes.
  11. Add garlic, capers, chili flakes (or minced fresh chili) and half of shredded basil.
  12. Gently stir in oil.
  13. Add a little salt (capers may be salty) and pepper.
  14. Set aside somewhere fairly cool (but not in fridge) for an hour for flavors to mingle.
  15. Cook pasta al dente in salted water according to package directions.
  16. Drain well in colander, giving the colander several good shakes to remove excess water.
  17. Combine the hot pasta with the raw tomato sauce.
  18. Toss.
  19. Taste and adjust seasoning as needed.
  20. When serving be sure to scoop up some of the juices at the bottom of the bowl.
  21. Serve scattered with remaining shredded basil and grinding of black pepper.
  22. Top with shavings of Parmesan cheese.

Source:  4

Source: Adapted from “River Cottage Veg,” by Hugh Fearnley-Whittingstall

 

 

Fresh Vegetable Quesadillas with Corn Relish

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Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor perfect for a hot day. Plus, it’s a great way to save time.

Ingredients:

  • 2 Tab olive oil, plus more for grates
  • 8 ears corn (husks and silks removed), or 1 package (10 ounces) corn kernels, thawed
  • 2 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
  • 2 Tab fresh lime juice
  • Coarse salt and ground pepper
  • 8 flour tortillas
  • 3 c shredded Monterey Jack cheese
  • 2 yellow squash, halved crosswise and thinly sliced lengthwise
  • 2 orange bell pepper (ribs and seeds removed), thinly sliced

Directions:

  1. Heat grill to low; lightly oil grates.
  2. Cut off tip of each cob.
  3. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels.
  4. Discard cobs.
  5. Add sliced scallions, lime juice, and oil to bowl.
  6. Season with salt and pepper.
  7. Toss to combine.
  8. Set corn relish aside.
  9. Place tortillas on a work surface.
  10. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla.
  11. Top with squash, bell pepper, scallion pieces, and remaining cheese.
  12. Season with salt and pepper.
  13. Fold top half of tortillas over filling to close.
  14. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes.
  15. Cut into wedges; serve immediately with corn relish.

Serves:
 8 as main or 12 as appetizer

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico

Pizza For a Crowd

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This is pizza for a crowd!  Two chicken pizza, two vegetarian pizza, two pepperoni, two sausage, two white pizza.  You can make them (with a little help) or let the whole group participate.  Below are just some suggested ingredients and combinations.  Mix and match, add anything else – different cheese, meat, veggies, even an egg on top.

Ingredients:

  • 10           16 oz balls of pizza dough, or ready made, or in a tube, or make from scratch (see the internet) or make your own with Bisquick (see below)
  •                 cornmeal
  •                 olive oil
  • 1 #10      tomato sauce (total) (about 12 cups)
  • 1 1/2       jar roasted garlic (total)
  • 5# lb       Mozzarella cheese (total)
  • 2 lb         Parmesan cheese
  • 3 lb         chicken meat (think Costco)
  • 1/2 Jar    marinated artichoke hearts – drained
  • 1 lb         mushrooms – sliced
  • 1 lb         onion – red or yellow -thinly sliced
  • 1/2         green pepper – thinly sliced
  •  a lot       fresh basil –
  • 11           tomatoes – Roma – sliced or chopped
  • 3             small zucchinis thinly sliced
  • 1 1/2 lb   pepperoni
  • 1 1/2 lb   Italian sausage – cooked
  • 2 pkg     white/ Alfredo sauce mix
  • 1 lb        bacon – cooked, crumbled

Directions:

2 Chicken pizza: 3 lbs chicken meat, diced, 1 1/2 cup tomato sauce, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

2 Vegetarian pizza: green pepper, mushroom, zucchini, onion, tomatoes, 1 1/2 cup tomato sauce, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

2 Pepperoni pizza: pepperoni, 1 1/2 cup tomato sauce, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

2 Sausage pizza: sausage, 1 1/2 cup tomato sauce, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

2 White pizza:  Alfredo sauce, mushrooms, bacon, tomatoes, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

Preheat the oven 400°.

Roll out the dough to 16 inches.

Place on pizza stone or baking sheet covered with parchment paper/foil.

Sprinkle a little corn meal on stone/sheet.

Place dough round on cornmeal.

Brush with a small amount of olive oil.

Bake for about 5 minutes to firm up the surface.

Top with tomato sauce or Alfredo sauce.

Top with choice of topping – ending with cheese.  (some argue the cheese should be before the toppings – your choice.)

Bake about 15 minutes – until done.

Serves:  Each 16 oz ball makes a 16 inch circle.  You know how much you eat.

Bisquick Pizza Dough

Especially good for making pizza with kids – indestructible.  Great for making individual pizza.

Ingredients:

  • 3/4 c warm water (110° – 115°)
  • 1 pkg dry yeast
  • 2 1/2 c Bisquick
  • flour

Directions:

  1. Preheat oven 425°.
  2. Dissolve yeast in warm water.
  3. Add Bisquick and beat vigorously.
  4. Turn dough onto well floured surface and knead until smooth – about 20 times.
  5. Divide dough into 4 pieces.
  6. Roll each piece paper thin. into a circle, about 10 inches in diameter. (Letting the dough rest for a few minutes after kneading will help in rolling it out.)
  7. Place on ungreased baking sheet or in shallow pie pan.
  8. Finish with toppings.
  9. Bake for 15 – 20 minutes until crust is brown and filling hot and bubbly.

Serves: 4  Note the smaller diameter

Source: Bisquick Cook Book

Margie’s Southwest Soup (for 50)

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This is the original Margie’s Southwest Tomato Soup.  It also on the blog in a smaller version.  You can easily add cooked chicken or beef (ground or diced) or fish/shrimp at the end.  Ingredients for 30 in parentheses.

Ingredients:

  • 4 – 5 lb. box of tomatoes (2 lb)
  • 6 red/yellow peppers (3)
  • 1 lb. frozen corn
  • 2 large yellow onions, chopped (1)
  • 3 quarts vegetable broth
  • 48 oz. salsa, medium heat (24 oz)
  • 2 stalks celery, chopped
  • 5 Tab (1 oz) cumin (2 Tab)
  • 5 Tab garlic salt (2 Tab)
  • 2 Tab (0.5 oz) paprika (2 Tab)
  • 2 Tab (0.5 oz) smoked paprika (2 Tab)
  • salt and pepper to taste
  • olive oil

Directions:

Prep Tomatoes
1. Split tomatoes across the middle (equatorially).
2. Loosely seed over a strainer; retain the juice.
3. Put on a baking sheet (teflon), face down. Spray cooking oil on top.
4. Roast at 400° for about 30 minutes, until dark brown or black skin (not quite charred)
5. Cool, remove skins, crush flesh and mix with juice from seeding.

Prep Peppers
1. Split peppers in half.
2. De-seed peppers.
3. Put peppers face-down on teflon baking sheet; spray cooking oil on top.
4. Roast at 400° for about 30 minutes.
5. Peel skins, dice.

Prep Corn (optional)
1. Brown frozen corn. This can be done in a frying pan, or on a baking sheet with a creme brulee torch. The idea is to get a little char on it for flavor.

Make Soup
1. Sautee onions in olive oil to golden brown.
2. Dump everything into a pot — tomatoes, peppers, salsa, vegetables, broth.
3. Bring to a simmer; season to taste.

Serves:   50

Source:   Margie Kleerup

Alfredo Sauce

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Some Italian grandmothers saute a little garlic in the butter, some add a little nutmeg, some sprinkle with chives or parsley.  One even suggested crumbled bacon (not bad!!) Do as you wish.  It may become your “Signature Dish”.

Ingredients:

  • 1 lb Fettuccine noodles
  • 1 stick butter
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • 2 cups freshly grated Parmesan
  • Pasta cooking water, as needed

Directions in a saucepan:

  1. In a saucepan or skillet, warm the butter and cream.
  2. Simmer about 5 minutes.
  3. Season with salt and pepper. Add the Parmesan and stir until melted.
  4. Toss to combine, thinning with pasta water if necessary.

Directions in a bowl:

  1. Cook pasta according to package directions.
  2. In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
  3. Grate Parmesan cheese and place half of it into a large serving bowl.
  4. Pour warm butter/cream mixture over the top.  Don’t stir it. Just let it sit and get acquainted.
  5. Drain pasta and immediately pour it into the bowl.
  6. Toss a couple of times, then sprinkle in the other half of the Parmesan.
  7. Toss to combine, thinning with pasta water if necessary.
  8. Serve immediately as a main course.

 

Serves   2 cups – 6 as entre, more as sidedish.

Source:  Ree Drummond, Show: The Pioneer Woman

Spanakopita (Greek Spinach Pie)

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This is a take off on the Cheese Triangles (Spanakopita).  Another recipe that every ones grandmother made the  “one true way”.

Ingredients:

  • 1 lb filo dough
  • 3/4 lb butter – melted
  • 6 eggs – beaten
  • 1 1/2 lbs Jack cheese, grated
  • 1/2 lb feta cheese, crumbled

Directions:

  1. Preheat oven 425°.
  2. Mix cheeses with beaten eggs.
  3. Brush melted butter in a 9 x 13  pan.
  4. Place sheet of filo, cut to size, in the pan.
  5. Brush with butter.
  6. Repeat 10 times.  (you can use the scrap pieces in layers also).
  7. Spread 1/2 the cheese mixture (easier with a large spoon).
  8. Layer 10 more sheets of filo – buttering each.
  9. Spread rest of cheese mixture.
  10. Layer rest of filo sheets brushed with butter.
  11. Cut into serving size squares.
  12. Bake for 20 – 25 minutes – until brown.
  13. Cool for 10 minutes.
  14. Recut the squares.

Serves: 8

Source:  Needed a cheap entree for a fundraiser lunch

Note:   You can add to the cheese layers a layer of well drained spinach (squeeze it with your hands), well drained sauted onions/mushrooms, and/or bay shrimp or chicken or even cooked ground lamb.  Yum.

You can make spanakopita the evening before.

 Uncooked or already cooked spanakopita will freeze well. Be sure to have it well covered to avoid freezer burn. No need to thaw before baking.

Tips for best results with filo dough:  

  1. The dough must be thawed properly; too much moisture will make the dough or sheets sticky and hard to manage.  When thawing, do not remove the phyllo (fillo) from the package, just place it in the fridge 12-14 hours before using.
  2. Before you begin assembling the spanakopita casserole, unroll the thawed phyllo (fillo) sheets and place them carefully between two ever-so-slightly damp kitchen cloths. This helps the sheets remain lenient so they won’t tear too much.
  3. Phyllo (fillo) sheets will tear, and that’s perfectly fine. Just make sure you save a couple good sheets for the top of the spanakopita casserole.
  4. Do not skimp on the butter or oil ; but do not overdo it either. You need to brush each of the layers with a little butter/olive oil.

Potato Bar

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We do this with the salad bar -a lot of ingredients work on both salad and potatoes.

Ingredients:

  • 50 small potatoes (can be baked at home and kept in an ice chest)
  • *Chili Love  (6 times the recipe on the blog or see below for large quantity.)
  • ½# onions, chopped
  • 4 c sour cream
  • 1/2 c chives
  • 1 1/2 lbs grated cheese

Directions:

Lay it all out after the salad bar.  People can double back to the salad bar if they want some of the other stuff.

Chili  Love

Ingredients:

  • 90 oz chili with meat (beans or no beans – your choice.  No meat would make it vegetarian.)
  • 48 oz cream cheese – softened, cut into cubes
  • 4 c chopped onions (you can buy these already chopped you know)
  • 90 oz diced tomatoes (canned)

Directions:

  1. Mix and heat.
  2. Stir a lot!

Or, if you have electricity, use a crock pot.

Serves: 50

Source:  Many camp-outs.

Tempura

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In California, the fourth grade does a unit on Japan.  The Japanese mothers who volunteered to prepare a meal for the kids did not bother with the recipe below – they all said they only use the box mixes!  Tempura Sauce also comes in a bottle. However, if you must be authentic – here is the recipe.

This works best in small groups 4 – 6 for each wok.  One of those big metal scopper/strainer works best for removing the items from the oil.

Ingredients:

  • 3 eggs
  • 2/3 c ice-cold water
  • 1 c flour
  • Vegetable oil for frying

Foods we liked – almost anything works.  Close to bite size pieces works best.  Be sure to cook raw meat and chicken completely.

  • shrimp – raw
  • fish (salmon, halibut, etc)
  • chicken breast – raw, cubed
  • mushrooms
  • green beans
  • parsley
  • onion rings – thin sliced
  • broccoli
  • sweet potatoes – peeled, sliced raw
  • snow peas
  • carrots – cut in small match sticks
  • asparagus
  • green peppers

Directions:

  1. Stir eggs to combine white with yolk, Do not whip. (use chopsticks)
  2. Blend in water.
  3. Stir in flour quickly.  Do not over-mix.
  4. Dip thin sliced vegetables and meat into batter.
  5. Deep fry in oil.

Serve immediately with Dipping Sauce.

Serve with rice.  I like extra soy sauce on my rice.

Tempura Dipping Sauce

Ingredients:

  • 1 c water
  • 1/4 c dry Sherry
  • 1/4 c soy sauce
  • 1 tsp sugar
  • 1 tsp chicken broth granules

Directions:

  1. Combine.
  2. Heat until boiling.

Serves:  4?  Here’s the problem – there is always too much food because there are so many items and everyone might want everything and you cannot buy half a green pepper etc.  A basic rule of thumb is 1/3 pound protein per person.

Source:   International Dining with Spice Islands

Note:   A pinch of baking powder doesn’t hurt the batter.

Chili Love 4 Ways

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Serve this over baked potatoes or, over spaghetti.  Quick, easy, good!  Build your bowl of “almost” Cincinnati Chili with spaghetti, chili, and cheese, then top it off with onions, kidney beans, or even oyster crackers if you want to. Here’s the official guide to the “ways” Skyline Chili :  2-Way: Spaghetti, Chili
             3-Way: Spaghetti, Chili, Cheddar Cheese
             4-Way: Spaghetti, Chili, Cheddar Cheese, Onions OR Beans
             5-Way aka “the works”: Spaghetti, Chili, Cheddar Cheese, Onions AND Beans

Ingredients:

  • 90 oz chili with meat (beans or no beans – your choice.  No meat would make it vegetarian.)
  • 48 oz cream cheese – softened, cut into cubes
  • 4 c chopped onions (you can buy these already chopped you know)
  • 90 oz diced tomatoes (canned)
  • 4 c sour cream
  • 1/4 c chives
  • 1 1.2 lb grated cheese
  • 2 c more diced onions

Directions:

  1. In a Large pot, mix chili, tomatoes, 4 cups onions.
  2. Heat.
  3. Add cream cheese.
  4. Stir until mixed in.
  5. Serve with cheese, sour cream, chives/onions on top.  Crackers are sometimes served if no potato or spaghetti.

Serves: 50

Source:    GK

Migas – Crumbs

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Originally made to use up tortillas, this became the favorite “I don’t know what I want” dinner.

Ingredients:

  • 3 large or 6 small corn tortillas, torn into smalish pieces
  • 2 Tab oil
  • 1/2 onion, chopped (You have to love the already chopped ones at the grocery store.  Spread them on a cookie sheet and freeze them – onions anytime)
  • 1/4 green pepper, chopped (chop and freeze the rest for next time – works if you are going to cook them.)
  • 6 eggs, beaten
  • 1/4 c tomato sauce (1/2 small can – freeze the rest for next time)
  • 1/2 tsp garlic salt
  • 1/4 tsp cumin
  • salt and pepper to taste
  • 1 generous cup grated cheese

Directions:

  1. In a frying pan, heat oil, add onions – cook until soft.
  2. Add tortillas and green peppers – cook until tortillas crisp.
  3. Add eggs, mixed with garlic salt and cumin – partially cook.
  4. Add tomato sauce – cook until eggs are almost set.
  5. Add cheese and finish cooking stirring cheese into the eggs.

Serves: 2

Source: Isabelle Prucha