Vegetarian Udon Noodles

 

source: Cilantro and Citronella

1 package (21 oz) udon noodles
1 Tab. canola oil
A thumb-sized piece of ginger, minced
3 cloves of garlic, minced
1 green onion, chopped and whites and greens separated
10 – 15 fresh shiitake mushrooms, sliced
1 medium-sized or 2 small bunches of bok choy, leaves separated and larger leaves sliced into smaller pieces
2 Tab. light soy sauce

Soak the udon noodles in warm water for just a minute or two until separated. Drain and set aside.
Heat a wok or large pan over medium-high heat. Add the oil and stir fry the ginger, garlic and white parts of the green onion until soft and fragrant. Add the sliced mushrooms and fry until nicely browned. Add the bok choy and fry until wilted and the stems are slightly softened. Add the noodles and fry until warmed through. Add the soy sauce..
Serve, garnished with the green parts of the green onions.

source: Cilantro and Citronella

Moo Shu Mushrooms

 MARINADE

6 Tablespoons soy sauce
2 tablespoons oyster sauce
1 Tablespoon peanut butter
1 Tablespoon honey,  molasses or  brown sugar
2 teaspoons white vinegar
1/4 cup rice vinegar
1⁄8 teaspoon garlic powder
6 cloves garlic, minced
1⁄8 teaspoon onion powder
3 teaspoons sesame oil
20 drops chinese hot sauce (or habenero or jalapenos)
1⁄8 teaspoon black pepper

Place all ingredients in a Mason jar and shake until it emulsifies.
Separate the marinade into two portions — one to marinate the meat and one to serve as the cooking sauce.

MOO SHU
2 pounds mushrooms, sliced bite sized thin strips
marinade (see above)
3 tablespoons peanut or vegetable oil
4 large eggs, whisked
28-ounce bag coleslaw mix
8-16 ounces shiitake mushrooms, stemmed and thinly-sliced
4 scallions, thinly sliced
for serving: flour tortillas, wraps or rice

Add the thinly-sliced mushrooms to half of the marinade, and toss until the meat is evenly coated in the marinade.  Set aside for 5 minutes.

While the mushrooms are marinating, heat 2 teaspoons oil in a large saute pan or wok over medium heat.  Add the whisked eggs, and let them sit and until they are cooked and form a large omelet.  Transfer the eggs to a separate cutting board, and set aside.  When you have a chance (while the mushrooms are cooking), chop the omelet into small, thin pieces.

Return the pan to the stove, and increase heat to high heat.  Add 1 more tablespoon of oil, and then use a pair of tongs (or a fork) to lift the mushrooms out of the marinade and transfer it to the pan, discarding the marinade.  Saute the mushrooms, breaking it up and stirring it with your tongs occasionally, until it is cooked and tender, about 3-4 minutes.  Then transfer the mushrooms to a separate plate, and set aside.

Add the remaining oil to the pan, along with the cole slaw, additional mushrooms, and half of the scallions.  Saute for 2-3 minutes, or until the cabbage begins to wilt and softens.

Add in the reserved marinade for the sauce, and toss to combine.  Cook for an additional 2 minutes.  Stir in the cooked mushrooms and chopped eggs, and toss until combined.  Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed.  Sprinkle with the remaining green onions.

Serve immediately with flour tortillas, wraps or rice.

Source: modified from the recipe at Gimme Some Oven

Migas (scrambled egg/fried tortilla mixture)

 Migas ("crumbs" in English) is possibly an ancient dish and is from Spanish and Portuguese cuisines.

6 large eggs
1/4 cup milk
Salt
2 tablespoons canola oil
3 (6-inch) corn tortillas, cut into 1/4-inch strips
1 1/2 cups fresh salsa (or 1/2
green bell pepper, seeded and diced, 1 small yellow onion, finely chopped and 1 medium tomato, seeded and diced)
1 clove garlic, finely chopped
3 ounces grated Cheddar

Whisk together eggs, milk and salt in a medium bowl and set aside.

Warm oil in a nonstick skillet over medium-high heat. Add tortilla strips and cook, stirring occasionally, until strips begin to crisp, about 2 minutes. Add fresh salsa and cook until softened, about 3 minutes. Add garlic and cook 1 minute longer.

Add egg mixture and cheese to skillet. Cook mixture, stirring with a spatula, scraping up cooked eggs and allowing liquid to flow to bottom of pan, until eggs are set, 2 to 3 minutes. Serve immediately.

Source: modified from the recipe at My Recipes

Total Cost $4.71 recipe / $1.18 serving

Calories 353, Fat4g, Protein 18gC, Carbohydrate17gF, Fiber2g

10 Min Garlic Buttered Parmesan Egg Noodles

 

source: Simply Recipes

8-16 oz. Egg Noodles 
2 Tab. - 1 stick of Butter
4 Tablespoons Olive Oil
1 (or more to taste) Garlic cloves, chopped
1 tea. - 1 Tab. each Parsley. Oregano, Garlic powder
2 Tab.-1/4 Cup Parmesan-Romano Cheese

salt and pepper, to taste

Boil egg noodles until tender, and then strain in colander. Melt butter in hot pot and put noodles back in pot and toss. Add all the rest of the ingredients and toss again to ensure noodles are coated well.

source: Curt's Delectable Creations and Simply Recipes

Total Cost:
16 oz. Egg Noodles, $1.88
1 stick of Butter, 75¢
4 Tablespoons Olive Oil, .48¢
1 (or more to taste) Garlic cloves, chopped, 6¢+
1 tea. - 1 Tab. each Parsley. Oregano, Garlic powder, .90¢
2 Tab.-1/4 Cup Parmesan-Romano Cheese

salt and pepper, to taste, .53¢

Total Cost: $5.14

No-Boil Macaroni and Cheese

4 cups (2% or higher) milk1 tsp. Salt
1 tsp. Dry Mustard
4 Tab. Butter, melted
2 cups macaroni, uncooked
8 oz. Velveeta, cut into 1/2 inch slices
2 cups shredded cheddar
2 cups shredded mixed cheese

Preheat oven to 350 degrees.  Spray a 9x13 inch baking dish. In the bottom of the baking dish, mix together milk, salt, dry mustard and butter. Add macaroni. Add in Velveeta, pushing down under the milk. Top with the shredded mixed cheese. Cover with aluminum foil. Bake for 40-60 minutes, until macaroni is fully cooked, and most of liquid absorbed.

Remove foil and top with the shredded cheddar and return to the oven, uncovered, for 10-15 minutes or until the cheese is melted.

Source: The Country Cook

Creamy Cheesy Grits (for Breakfast or Dinner

For breakfast or you can spice it up a bit more with and serve it for dinner.

2 cups whipping cream

2 cups milk (4 cups half and half can substitute for the cream and milk)
1/2 tea. Salt
1/2 tea. Garlic powder
1/4 tea. Black Pepper

Bring to a boil. Gradually add:

1 cup Quick cooking grits

stirring. Return to boil. Cover, reduce heat and simmer 5-7 minutes. Add:

4 oz. Cream cheese
6 oz. Shredded sharp cheddar cheese
1/2 tea. hot sauce

Stir to mix and serve.

For Dinner Grits, add:

2 tsp. creole seasoning
2 tsp. black pepper
2 tsp. garlic powder
2 tsp. onion powder 

Slightly adapted from the recipe at Southern Living cookbook

Fruit Tacos

 

6 small flour tortillas
1 can black beans, drained and rinsed

1 can corn, drained
1 jar of mango, pineapple, peach or other fruit salsa
1/4 cup red onion, diced
2 tbsp chopped cilantro
1 avocado, sliced
1 jalapeno, sliced
1 mango, fresh or canned

In skillet warm the tortillas one at a time for about 15-30 seconds per side, or until warm throughout. Keep covered with foil or in a tortilla warmer.
Assemble tacos with black beans, corn, mango-fruit salsa, a slice or two of mango, some diced red onion, chopped cilantro, sliced avocado and jalapeno slices as desired.

Note: These are often made as Fish Tacos for other family members. To make those, use 1 lb. frozen Tilapia. Heat a skillet over medium heat and place Tilapia in pan. Sprinkle with taco seasoning and cook. 

Adapted from Southwest Tacos with Mango Salsa

Tofu Aloo Gobi (Cauliflower and Potato Curry)

8 Tab. oil

8 ounces firm or extra-firm tofu

Cornstarch for dusting

4 cups finely chopped onions

4 tea. finely chopped garlic

3 Tab. finely chopped ginger root

1 Tab. ground cumin

2 1/2 tea. turmeric

3/4 tea. red pepper

1 1/2 cups chopped canned tomatoes (or 2 cups fresh)

1 Tab. salt

2 Tab. ground coriander

1 medium head cauliflower, cut into small florets

4 med. potatoes, peeled and cubed

1. First, prepare the tofu. Remove the tofu from its packaging. Cut

    the tofu into 1-inch cubes or slices. Press for at least 20 minutes, or place in the fridge and press for a few hours. Dust the tofu lightly with some cornstarch before stir-frying. 
2. Heat 4 Tab. oil over high heat in a large heavy-bottomed pan. When oil is hot, add the tofu to the pan and spread it into a single layer. Cook without stirring for about 1 minute, so the bottoms begin to brown. Sprinkle the tofu with the salt, then stir-fry, moving the tofu quickly but gently around the pan. Don't worry if some of the tofu crumbles. 

Remove tofu when it is brown and add the remaining oil to the pan. Reduce heat and fry onions until they turn dark brown -about 20 minutes, stirring constantly. 

Add garlic, cumin, turmeric and red pepper and continue frying for about 10-15 minutes. Add tomatoes with their juice and salt. (You may need to add additional water -check ever so often to make sure there is enough liquid for it not to stick.) Bring to a boil. Reduce heat and simmer uncovered for 1 1/2 hours. Add potatoes and cauliflower and continue simmering covered until potatoes are tender (about 30 minutes.) Turn off heat and add tofu back to the pan let it sit for at least 30 minutes -preferably 2 hours. When ready to serve, simmer until heated through. Serve over rice

Mujadarra

 

    Serves:4-6 servings

     Ingredients
     2½ cups water
     ¾ teaspoon salt
     ¼ cup plus 2 tablespoons olive oil, divided
     ½ cup brown lentils, sorted and rinsed
     1 cup brown rice 
    2 large Vidalia or white onions, cut in half, then sliced into thin           rings (approximately 4 cups)
    ¼ teaspoon paprika




   In a medium-sized saucepan with cover, combine water, salt, and 2 tablespoons olive oil. Bring to a boil over medium heat. Add the brown rice and lentils to the saucepan and bring back to a boil.
Once the lentils and rice have reached a boil, reduce heat to low and cover. Simmer for approximately 40-45 minutes or until the brown rice and lentils are tender. Turn off heat and allow to sit covered for 5 minutes.
While the rice and lentils are cooking, prepare the onions. In a large skillet, heat the remaining ¼ cup of olive oil over medium high heat, tipping the skillet so that the oil evenly coats the bottom of the pan.
Add the sliced onions, and cook for about 20-30 minutes, stirring frequently until the onions are a deep golden color, and the edges of the onions are well caramelized. Once cooked, remove from the heat and sprinkle the paprika over the onions. Stir to combine.
Give the rice and lentil mixture a stir, then pour into a serving bowl. Top with caramelized onions and serve. (This dish is delicious served hot off the stove or at room temperature.)

source: A Family Feast

Curried Lentils (Massor Dal)

3 Tab olive oil

1 1/2 cups diced onion

1 jalapeño,  diced

1 Tab minced garlic

1 tea salt

1/2 tea cumin seeds

1/2 tea mustard seeds

1 tea turmeric

1/2 tea Paprika

1/2 tea black pepper

2 tea minced ginger

1 cup red Lentils

3 cups water

15 oz. can petite diced tomatoes

Heat oil in large pan and sauté onions until soft; about 5 minutes. Add jalapeño, garlic and ginger and sauté an additional 2 minutes. Add salt, cumin and mustard seeds, turmeric and Paprika and cook about 30-45 seconds. Add Lentils, water and tomatoes. Simmer 30-40 minutes, or until Lentils are soft and water is absorbed.

Source: modified from the recipe at Bob's Red Mill

Crockpot French Lentils

 

 Honest Fare

2 cups French Lentils
3 carrots, sliced into ovals
2 Tab. Olive oil
1 can stewed tomatoes
1/2 yellow onion,  diced
2 cloves garlic,  minced
6 cups water
1 Tab. Dried Tarragon
A few sprigs fresh Oregano
2 Bay Leaves
1/2 tea. Black Pepper
1 Tab.  Salt
2 Tab. Miso paste, dissolved in a little hot water
2 Tab. Worcestershire sauce
Crusty bread, for serving

Put olive oil, carrots, garlic and onions in the bottom of a crockpot. Add herbs and spices on top. Add the rest of the ingredients, finishing with the Lentils and water. Cook on low 6 hours. Serve with crusty bread.

Source: Modified slightly from the recipe at Honest Fare

Lentils, Peas and Barley

 1/2 cup Lentils

1/2 cup Split Peas
1/2 cup Barley or Rice
4 Tab. Parsley
6 Tab. Minced dried Onion
1 Tea. Thyme
1 Tea. Black Pepper
2 Tea. Basil
8-10 cups Vegetable Broth
8-10 cups water
4 carrots, chopped
4-8 Potatoes, chopped
Optional: 2 (28 oz.) cans crushed tomatoes and 1/2 cup small pasta OR 1 large chicken bteast, cooked and chopped into bite-sized pieces

Put all ingredients in a large pot and bring to a boil. Reduce heat, cover and simmer for one hour. Serve with crusty bread.

You can also layer dry ingredients in a jar and give as a gift with instructions on adding wet ingredients and cooking instructions.

Curried Red Lentil Soup

 2 tea. olive oil

2 cups chopped onions (2 med.)

4 garlic cloves, minced

4-5 tea. curry powder

1 1/2 cups red lentils

6 cups vegetable broth

3/4 cup water

2 Tab. tomato paste

1/4 tea. cinnamon

2 Tab. lemon juice

1/4 tea. salt

pepper, to taste

1/2 cup plain yogurt

Heat oil in a large pot over med. heat. Add onion and cook  2-3 minutes, until softened, stirring frequently. Add garlic and curry powder. Cook, stirring, for 30 seconds. Add the lentils and stir to coat. Add the broth, water, tomato paste and cinnamon. Bring to a simmer, reduce heat to low, cover and simmer 20 minutes, until the lentils are very tender.

In batches, transfer the soup to a blender or food processor and puree. Return to pot and heat through. Season with lemon juice, salt and pepper. Dollop yogurt in the soup.

One serving is 1 cup. 187 calories, 14g protein, 29 carbohydrates, 12g fiber, 2g fat

source: Magic Foods, Robert Barnett, Christine Pelkman and Densie Webb

Au Gratin Potatoes

 2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon salt

½ teaspoon ground black pepper

pinch of fresh grated nutmeg

pinch of cayenne pepper

¼ teaspoon garlic powder

2 ½ cups half-and-half

½ cup shredded cheese, plus 3 tablespoons for topping

2 ½ to 3 pounds potatoes (like Yukon gold)

Preheat oven to 350° F. Lightly grease a 9x9-inch baking dish, or 6 cup gratin dish with vegetable cooking spray or butter. Place the baking dish on a cookie sheet. Set aside.

In a medium saucepan melt 2 tablespoons butter over medium heat. Add the flour and cook, stirring constantly for 3 to 4 minutes. Add the salt, pepper, nutmeg, cayenne, garlic powder and half-and-half. Cook, stirring constantly, about 3 to 5 minutes or until it starts to thicken. Remove from the heat, cover to keep warm.

Peel and slice the potatoes to 1/16 to 1/8-inch thickness. Layer ⅓ of the potatoes in the prepared baking dish. Spoon ⅓ of the sauce over the potatoes. Sprinkle with ¼ cup of the cheese.

Repeat layering ½ of the remaining potatoes, ½ the remaining sauce and sprinkle with the remaining ¼ cup cheese.

Top with the remaining potatoes then pour all the remaining sauce over the top.

Bake, uncovered, for 60 minutes. * If the top is drying out too quickly, remove the casserole from the oven and gently press down with a large flat spatula submerging the potatoes in the sauce. Tent with foil, if needed, and continue baking.

After 1 hour of baking, sprinkle the potatoes with the remaining 3 tablespoons of cheese. Return the pan to the oven and cook another 30 minutes or until the potatoes are fork tender and the top is well browned.

Remove from the oven and allow the potatoes to rest 15 minutes before serving. Garnish with parsley, if desired.

Cazolo

 4 Tab. olive oil

1 onion, minced
2 cloves garlic, minced
2 tea. liquid smoke
1 small box vegetable broth
1 pkg fresh green beans
1-15 oz. can black beans, rinsed
1 1/2 Tab brown sugar
1/4 tea. Tabasco sauce
1 bag collard greens, chopped
Salt and Pepper, to taste

Cook minced onion in the olive oil until clear. Add the garlic and cook for a minute or two. Add liquid smoke, vegetable broth and green beans and cook 5-10 minutes with top on. Add black beans and stir. Add brown sugar and Tabasco. Add collard greens, cover pot and cook another 5 minutes. Add salt and pepper to taste.

🍍Thai Pineapple Curry

1 can coconut milk

3 Tbsp red curry paste

1 ½ tsp salt

1 tsp crushed red pepper

1 ½ tsp granulated garlic

1 fresh pineapple, cut into 1” pieces

1 pound of sweet potatoes, peeled and cut into 1” pieces

2 green bell peppers, cut into 1” pieces

2 onions, cut into 1” pieces

2 cans of garbanzo beans, drained and rinsed three times (or 3-4 cups of homemade beans)

Cooked white or brown rice, for serving (optional)

Cashews, for topping (optional)

Cilantro or green onions, chopped, for topping (optional)

Whisk together the coconut milk, curry powder, salt, crushed red pepper and garlic in a slow cooker.

Add the remaining ingredients and cook on high for 3-4 hours, or on low for 6-8 hours. If you want your sweet potato to be more firm, aim for a shorter cooking time.

NOTES

**Turn this into a freezer meal by adding all the ingredients to the freezer bag, removing as much air as possible, labeling and freezing. To cook, thaw the freezer meal in the refrigerator overnight and then cook as directed!

Source: Don't Waste the Crumbs https://dontwastethecrumbs.com/slow-cooker-thai-pineapple-vegetarian-curry/

White and Green Pasta with Pink Sauce

1 pound white and green fettuccine

2 cups tomato sauce

1 1/3 cup light cream

Cook fettuccine as directed on the box.

Meanwhile put the tomato sauce and the cream in a small saucepan and cook over medium-high heat, whisking with a wire wisk until mooth and hot. Salt to taste.

When pasta is cooked, spoon sauce over pasta.

Puttanesca

2 teaspoons olive oil

2 teaspoons butter or margarine

2 large onion, finely chopped

2 cloves garlic, minced

2 (8 ounce) cans crushed tomatoes

2 (8 ounce) cans diced tomatoes

2 cups sun-dried tomatoes or 6 oz. Tomato PasteCook extra rice if you are having it with dinner. Save the extra rice in the refrigerator. The next morning, reheat leftover rice and serve with milk, brown sugar and butter. A little sprinkle of cinnamon can also be added.

1/2 cup hot cherry peppers

1 cup sliced black olives

1 cup sliced green olives

1 teaspoon capers

cooked spaghetti noodles

Heat oil and butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender and translucent. Stir in crushed tomatoes, diced tomatoes and sun-dried tomatoes. Simmer 5 minutes on medium heat. Add peppers, black olives, green olives and capers. Simmer 15 to 20 minutes on low heat, or until sauce has thickened. Serve over spaghetti noodles

Tofu Tikki Masala

 16 oz. Tofu

2 tea. Turmeric

3 Tab. Garam Masala

2 Tab. Chili Powder

3 Tab. Cornstarch

4 Tab. Olive oil

1 large onion

1 Tab. Ginger

4 cloves garlic

1(28oz.) can diced tomatoes

1/2 cup frozen peas

salt, to taste

1 can coconut milk

Drain tofu. Cut into bite-sized cubes. Wrap in a towel and place something heavy on top.

Meanwhile, heat 1 Tab. Oil in a skillet. Add onion, ginger and garlic and cook 5 minutes. Add 2 Tab. Garum Masala, 1 tea. Turmeric and 1 Tab. Chili powder. Cook 1-2 minutes. Add tomatoes. Cook 5-8 minutes. Add peas. Cook 1-2 minutes. Puree.

Toss tofu chunks with 1 Tab garam masala, 1 tea. Turmeric, 1 Tab. Chili powder and cornstarch to coat. Heat another skillet with remaining oil. Pan fry tofu 2-3 minutes each side. Place on paper towel to drain. Simmer sauce on low heat. Slowly transfer fried tofu into sauce. Add coconut milk and simmer until heated through.

source: Food, Pleasure and Health

Two-Timing Pasta Bake

 16 oz. Pasta

15 oz. Alfredo sauce

24oz. Marinara sauce

2 cups shredded Mozzarella cheese

1 cup shredded Parmesan

Cook pasta according to directions and drain.  Mix the sauces together in a large bowl. Add the Mozzarella and stir to combine.  Then toss in the pasta and toss to coat. Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.  Remove from oven and sprinkle with shredded Parmesan cheese and bake for another 5 minutes.

source: pearls-handcuffshappyhour.blogspot.com