Category Archives: vegetarian

Broccoli Cottage Casserole

Part of a OAMC plan Broccoli Cottage Casserole For each pie pan, combine: 16 ounces cottage or ricotta cheese 4 eggs, stirring well. Stir in: 10 ounces of frozen, chopped broccoli 1/2 cup diced peppers or green chiles salt and pepper to taste Turn into oiled pie pan, top with Parmesan cheese or minced onions. […]

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Black Bean Sloppy Joes

Part of a OAMC plan Black Bean Sloppy Joes (serves 15, or three meals for 4-5 people) 1/3 cups olive oil, or other fat 3 onions, chopped 6 tablespoons chili powder (optional, we usually use less) 1 1/2 green pepper, chopped 9 cups cooked black turtle beans 6 tablespoons Bragg Amino Acids (or soy sauce) […]

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Risotto with Butternut Squash

Risotto:with butternut squash 1 medium butternut squash (1. 5 pounds) peeled, seeded, cut into 1/2 inch cubes)1 T. olive oil18 sage leaves, 12 left whole, 6 finely shredded.1/2 t. saltfreshly ground black pepper to taste7 cups vegetable broth or water (could use tea ready hot water tap?)3 T unsalted butter1 T. olive oil1 medium onion […]

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Quinoa and Potato Salad

Quinoa potato sald 2 pounds fingerling potatoes1/4 cup rice vinegar or apple cider vinegar with 1/2 t. sugar1/4 cup white wine1T olive oil2 T white miso1 T dijon mustard1/2 cup chopped shallots2 cups cooked quinoa3/4 cup chopped dill pickles2 celery ribs, diced1/4 cup minced fresh parsley1/4 cup dill, fresh, mincedsalt, pepper Serve warm The One-Dish […]

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Spinach Lasagna

This lasagna recipe was a big hit with my family. For years it was what some of them requested as a birthday meal. They didn’t even know lasagna could be made with meat until the oldest was around 13 years old!I love it because you don’t cook the noodles. YOu can also make it ahead, […]

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Quinoa and Fennel, a Salad for Autumn

Quinoa Salad3 c. cooked quinoa2 each apples and pears, diced and peeled, sprinkle iwth lemon juicesmall fennel bulb, trim, dice1/2 cup dried currants2 shallots, minced fine1/2 cup orange juice3 T fresh lemon juice1 T. olive oilfreshly grated rinds of 1 lemon and 1 orangesalt to tastepepper to taste (fresh ground better)1/2 cup chopped toasted walnuts […]

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Chinese Cabbage and Tofu

I know a lot of the health food blogs I read really object to tofu, unless it’s been fermented.  They say it’s not a traditional food and has all kinds of problems- it’s usually genetically modified, that kind of thing. I can’t make up my mind about it, partly because I just love it, and […]

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Corn and Pumpkin Stew

 Corn and pumpkin Stew   Recipe comes from The Frugal Gourmet Cooks American– I really like his cookbooks. The HG says she found several of them at Goodwill recently, but wasn’t in the mood to spend two dollars on cookbooks, not even hardbacks. Ouch. This feeds six 3 ears of corn or a ten ounce […]

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Butternut Squash With cheese and Tomatoes

  Butternut squash baked with tomatoes and cheese feeds six, comes from the Hollyhocks and Radishes cookbook: Ingredients:2 pounds butternut squash2 tablespoons butter2 tablespoons oilsalt and pepper to taste8-10 green peppers, sliced4 tomatoes, peeled, seeded, and chopped (I would just use canned)1/2 teaspoon thyme1 cup grated sharp cheddar cheese Preheat your oven to 325 (actually, […]

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Baked Butternut Squash with Cheese

  Butternut squash baked with tomatoes and cheese feeds six, comes from the Hollyhocks and Radishes cookbook: Ingredients:2 pounds butternut squash2 tablespoons butter2 tablespoons oilsalt and pepper to taste8-10 green peppers, sliced4 tomatoes, peeled, seeded, and chopped (I would just use canned)1/2 teaspoon thyme1 cup grated sharp cheddar cheese Preheat your oven to 325 (actually, […]

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