Tag Archives: vegetarian recipes

Meals On Monday Rice Pudding

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Monday already?!  I hope you had a nice weekend. This recipe always reminds me of my Mother. She used to make it for us  when I was young. Enjoy!

    What You Need

2  1/2 Cups milk

1/3 Cup short grain white rice (uncooked)

1 /4  tsp Salt

1 Egg

1/4 Cup brown sugar

1 tsp Vanilla extract

1/2 tsp Cinnamon

Medium Saucepan

Bowl

Whisk

Glass measuring cup or heat resistant measuring spoon ( ½ cup)

Lets Make It!  Add milk, rice and salt to the saucepan , stir to combine and cook over high heat bring to a boil . When it begins to boil reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent sticking. Remove from heat. In a small mixing bowl, whisk together egg and brown sugar until well combined. Using a glass measuring cup or heat resistant measuring spoon remove ½ cup of the hot rice mixture from the saucepan. Add it one tablespoon at a time to the egg mixture whisking vigorously (if you whisk to slowly you will cook the egg) until it is all incorporated. Add egg mixture back into the saucepan of rice and milk. Stir well and cook over low heat, for 10 -15 minutes ( until thickened). Keep the heat low, you Do Not want to bring it to a boil again. Add vanilla and stir well. Remove from heat and stir in cinnamon. Serve warm or cold. Topped with cinnamon or a drizzle of maple syrup.

Serves 2

“Katie Tid Bits“-try adding a    1/3 cup or raisins or craisins when you add the cinnamon.

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Meals On Monday Eggplant Fries or Zucchini Fries

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It’s Meals on Monday and it’s meatless today! You are going to love this simple recipe. I make it with eggplant (or zucchini.) So I hope you will try both ways. Enjoy!

What You Need

1 Eggplant ( or you can use 4 small or two large zucchini)

1 Cup flour

1 Cup Italian bread crumbs

1 tsp. Garlic powder

1/2 tsp. pepper

1 Egg

1 Cup milk

1 Tbsp. olive oil

1 Cup olive oil (not extra virgin)

Nonstick skillet

Draining rack (cooling rack)

Plate or tray lined with paper towels (to place under the draining rack)

2 Pie plates (or shallow dishes with edges)

Sifter

Slotted spoon

Large bowl

Grated Parmesan cheese (optional for topping)

Ranch dressing (optional for dipping)

Marinara sauce (optional for dipping)

Before You Start : Wash and peel the eggplant or zucchini and cut into French fry like strips, place a tray lined with a paper towel under the draining rack.

Lets Make It! In a bowl sift flour, garlic powder salt and pepper together. In a pie plate combine egg, milk and 1 Tbsp of olive oil and whisk together. Pour bread crumbs into the second pie plate. You are making an assembly line. Heat olive oil in nonstick skillet on medium high heat. Roll eggplant (or zucchini ) pieces in flour mixture to coat. Then dip into the egg mixture, and then roll in the bread crumbs. Place carefully place each one into hot oil and fry until golden (about 4-6 minutes) turning often to cook evenly. Using a slotted spoon carefully remove from hot oil and place on the cooling rack. Sprinkle with more salt, or grated Parmesan cheese if desired. Continue this process until they are all cooked. Serve with marinara sauce, ranch dressing or nothing at all ( that’s how I eat them)

Serves 2-4

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Meals On Monday Cream Of Potato Soup

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This is a wonderful and delish comfort food and its perfect for cold weather. It is a meatless Monday at Katherines Corner today, Be sure to read my tid bits at the bottom for alternatives too!

 

 

 

What You Need

4 Large potatoes (cleaned, peeled and cubed)

3 Stalks celery (finely chopped)

¼ Cup green onions (about three) tops and bottoms ( finely chopped)

4 Cups chicken broth

2 ¼ Cup milk (cream or half and half)

2 Tbsp. Butter (unsalted)

¼ Cup flour (or instant mashed potatoes)

Salt and pepper

Large saucepan or soup pot with lid

Blender (or food processor)

Large Bowl

Ladle

Lets Make It! In a saucepan (soup pot) over medium heat ,melt the butter and add green onions and celery, sauté for 5 minutes. Add chicken broth and potatoes increase heat to medium high and bring to a boil. Stirring occasionally. Reduce heat to low , cover and simmer 20- 25 minutes (until potatoes are tender.) Remove from heat to cool. Transfer to a large bowl. Reserve a few potatoes on the side ( for adding  at the end). Using a ladle place soup into the blender ( you will need to work in batches) blend until smooth and return to pot. Add milk and heat until it starts to bubble around edges,add reserved potato chunks stir well. Gradually add flour (or instant mashed potatoes) stirring well to blend and thicken ( if you like it thicker just add a little bit more). Add salt and pepper to taste  and serve.

Serves 2-4

**Katies’ Tid Bits- add diced ham or cooked bacon bits.  To make gluten free use homemade chicken stock or gluten-free packaged broth. If vegetarian use a milk substitute ( soy, etc) and vegetable stock.

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Meatless Monday is Back with Katies Stuffed Zucchini

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Meatless Monday is back! Today I’m sharing my stuffed zucchini recipe, enjoy.

 

 

 

What You’ll Need

2 Medium zucchini (about 1 lb)

2 Tbsp butter

1 Clove garlic (minced)

2 Tbsp white onion (chopped)

2 Cups soft bread cut into small cubes your choice of bread (white or sour dough is great)

1/2 tsp Mrs. Dash table blend seasoning

1/4 Cup Parmesan cheese ( shredded)

1/4  Cup Mozzarella cheese (shredded)

1/4 Cup mild cheddar cheese ( shredded)

Salt and pepper to taste

Medium stock pot

Large skillet

Non stick cooking spray

Baking dish

Melon baller ( or spoon)

Colander

Before You Start: Wash zucchini and preheat oven to 350°, fill the stock pot about half way with water and bring water to a boil, and spray baking dish with non stick spray

Let’s Make It! Place whole zucchini into the boiling water and cook for 10 minutes. Drain into colander and let cool a few minutes. Cut into halves lengthwise. Be careful they are still hot. Scoop out pulp with a spoon or melon baller and chop well.  In a skillet over medium heat melt the butter and sauté garlic and onion for about a minute, or until onion is tender. Stir in chopped zucchini pulp, bread cubes and Mrs. Dash seasoning and salt and pepper. Reduce heat to low and stir for about a minute. With a spoon carefully stuff the zucchini skins with the zucchini and bread mixture. Place the zucchini in the baking dish and bake for 20 minutes, or until zucchini is skin is fork tender (pierces easily with a gently push of the fork) Sprinkle with cheese and return to oven for 1-2 minutes until slightly melted.

Serves 2-4

*Katies Tid Bits- use slightly stale bread for this recipe and no more tossing away bread :-)

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Meatless Monday Pumpkin Soup

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Pumpkin soup seemed like the perfect Meatless Monday food this week. Welcome to Autumn.it’s time for soup. Do you have a  favorite autumn soup?

 

 

What You Need

1 Can (15 oz.) pumpkin puree

¾ Cup Onion (shredded)

1 Tbsp. olive oil

1 Tbsp. butter (unsalted)

Large can (32 oz.) vegetable broth

1/4 Cup milk  or heavy cream ( your choice)

3 Tbsp. pumpkin spice blend

¼ Cup brown sugar

1 tsp. salt

Medium Saucepan

Whisk

Let’s Make It!

In a saucepan, over medium low heat, sauté shredded onion in oil and butter until translucent, add pumpkin, salt and spice, stir well until blended. Then slowly add vegetable broth whisk as you add broth slowly Add sugar slowly and continue whisking .Bring to a boil then lower heat  to simmer for 10 minutes.

*Katie’s Tid Bits* Sprinkle with cinnamon and add a dollop of whipped heavy cream if desired. Adjust sugar to your taste add more or less.

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