Tasty vegetarian dishes

When you are looking for tasty vegetarian dishes there are countless choices. My favorites are usually ethnic or comfort food and sometimes a combination of the two. Here are two meals that are both economical and easy to prepare that are part of my recipe arsenal.

Eggplant Parmesan

If you are looking for a hearty vegetarian dish that is Italian, eggplant Parmesan fits the bill perfectly. If you use gluten free crumbs it can be gluten free as well as vegetarian. It is not, however, vegan since eggs are used.

What you need:

2 eggs

1 Canister flavored bread crumbs

1 Large eggplant

Olive Oil

Bowl

3 plates

Paper towel

Frying pan

1 Jar marinara sauce

2 Bags grated mozzarella cheese

I usually buy one large eggplant. You need a sharp knife to slice the eggplant into ¼ inch slices. The slices will be round. Place the two eggs in a small bowl and mix with a fork until the yokes and whites are combined. Place Italian flavored breadcrumbs on a plate. Have another clean plate available.

Dredge the eggplant in the egg and then the crumbs and place on the clean plate. The third plate should be lined with the paper towel. Heat the olive oil in the frying pan and then cooked the eggplant until browned on both sides.

Place the eggplant in a single layer in a 13 by 9 pan, stone or glass are good options. On the top of the eggplant place a layer of marinara sauce followed by grated mozzarella cheese. Repeat this as many times as needed to use all the eggplant. You can make your own sauce or use jarred, the choice is yours. Bake in a 350-degree oven for 45 minutes.

Many people who are not generally fond of eggplant find that eggplant Parmesan is the exception.

Mac 'n cheese

One of the most popular meatless meals in the world is macaroni and cheese. Some may consider this a dish for children but that is far from the truth. Making this dish adult friendly only requires adult choices in cheese. While elbows are the traditional shape of pasta, I prefer to go a little crazy and choose gemelli, farfalle or hubby’s favorite ziti.

One of my friends makes the most delicious mac and cheese with American Cheese which is baked in the oven with a Saltine crumb crust. I prefer to make mine with cheddar cheese. I have been known to use smoked Gouda or Swiss in combination with Cheddar or Jack. One of the wonderful things about macaroni and cheese is that it never has to be the same.

I make a white sauce from a roux and add the cheeses. I also add Worcestershire Sauce. It adds a nice little zing to the sauce. Sometimes I bake it with Ritz crumbs and other times I just make it on top of the stove.

Many vegetarian dishes are just as delicious as these two. If you are looking for a good vegetarian cookbook you might want to try The Complete Vegetarian Cookbook from America’s Test Kitchen.

Planning a French dinner party

Having the perfect French dinner party is not as hard as you might imagine. All of these recipes are special and not that difficult to prepare. Be sure that all your ingredients are the freshest possible. Plating is important so take the time to make sure that every dish looks as good as it tastes. Set your table with a crisp white cloth and use cloth napkins to add a perfect touch of class.

Menu:

• Potage de chataigne
• Banquette de Veau Francaise
• Pots du creme chocolat

Recipes:

Potage de chataigne- Chestnut soup

• 3 cups vegetable stock
• 6 oz cooked chestnuts
• 1/3 cup chopped onion
• 1/3 cup chopped carrot
• 1/3 cup chopped celery
• 1 tsp. salt
• 1/8 tsp. white pepper
• 1 tsp. dried thyme
• 1/2 cup heavy cream
• 1/4 cup heavy cream

Add all the ingredients except the heavy cream to a saucepan and heat over medium heat. Cover the pan and reduce the heat to low-medium and simmer for 30 minutes.
Stir in the half cup of heavy cream.

Get out the blender and process the soup in small batches. You can do this with an immersion blender if you have one. Spoon the soup into bowls and serve hot with a tablespoon of heavy cream on the top.

This recipe will make six servings.

Banquette de veau- French veal stew

• 2 lbs stewing veal
• 1 large onion studded with cloves
• 1 cup chopped carrots
• 1 bay leaf
• 1 tsp. dried thyme
• 4 peppercorns
• 2 tsp. salt
• 1-quart boiling water
• 12 small peeled onions
• 5 Tbs. butter
• 1/4 cup flour
• 3 cups veal stock
• Juice of a lemon
• 2 egg yokes
• 1 6 oz can sliced mushrooms
• 2 Tbs. parsley

Cut the veal into bite size pieces, add the large onion, carrots, the bay leaf, the thyme, the peppercorns and the salt. Pour the boiling water over and bring to a boil then simmer for one hour or until the veal is tender.

Cook the small onions in 2 Tbs. butter in a small pan for 20 to 30 minutes until tender.
Drain the veal and retain 3 cups of the veal stock. Melt the remaining three Tbs. of butter and stir in flour to make a smooth paste then add the stock. Remove a little of the thickened stock and add the lemon juice and egg yokes, add back into the stock. Add the mushrooms, veal, and the parsley. Bring it back just to the boiling point.

Get a large platter and plate the stew and then place the onions on the platter with it.
Serve with rice and a good red French wine like Bordeaux. Have some crusty French bread cut up and placed on the table.

Pots du creme chocolat- Chocolate cream pots

• 2 cups milk
• 8 oz. sweet chocolate
• 6 egg yokes
• whipped cream

Break the chocolate up into pieces, pour milk over and cook on low heat, stirring continually. When it reaches the boiling point remove from the heat immediately. Beat the egg yokes until thick and lemon colored. Pour the chocolate in and stir. Pour into small custard cups. Makes six servings. When serving, add a dollop of whipped cream.

Using a French press make a pot of good strong French coffee to end the French dinner party. Sit back, relax and accept all the compliments.

Easy and nutritious school lunches for your child

When it comes to school lunches it can be easier for a mom or dad to just pay for hot lunch at school. The problem with that is that you have no idea what your children are actually eating. Many children don’t really like the food that is offered in the hot lunch program at school.  Easy and nutritious school lunches are something most parents can manage with a little creativity and plenty of good taste. 

If you want to make sure that your children have a good and nutritious lunch you need to pack it yourself. Here are some tips that will help you to provide a quick and vitamin filled lunch that your children will enjoy.

Sandwiches are a traditional lunch food. Many sandwich fillings are things that most children will love. With more and more schools being designated nut-free zones, it has now become impossible to have a peanut butter and jelly sandwich. If your child is an adventurous eater you can try to introduce them to hummus which when served with crispy vegetables in a wrap is quite a delicious sandwich. 

Carrots can be grated into the wrap with slices of cucumber. Turkey and ham are traditional sandwich meats, why not use a pita and stuff it with meat and cheese. The meat and cheese can also be cut into small squares and serve with crackers. By using whole wheat bread, pitas, wraps, and crackers you can raise the nutrition value of the lunch.

Use leftovers to make great lunches. By taking last night’s chicken and slicing it with some dried cranberries, cherries or grapes you can make a delicious filling for a pita or wrap. You can add thin slices of apple to the chicken. (be sure to put some lemon on it to keep it from darkening)  If your school is not nut free, peanut butter and apple is a delicious and nutritious choice.

Celery is a nice crunchy choice for lunch, it can be stuffed with peanut butter, cream cheese or other cheese spread. Add raisins or dried cherries to make ants on a log!! Children like crunch and carrot sticks, cucumbers and pickles are all low-calorie options that taste good and travel well.

When it comes to a drink, some of the new vegetable juices that taste like fruit juice are delicious and children love them. Freeze up a small yogurt and place it in the lunch box in the morning, it should be thawed out just in time for lunch. They sell things like Gogurt which are made to do just this.

You need to include snacks in a lunch. Steer clear of the too sweet or too salty snacks. Popcorn is a good choice and pretzels are quite good as well. Apples, melon slices, chocolate pudding, and bananas are all great sweet snacks that are easy to fix and child-friendly.

To fix your child an easy and nutritious school lunch just takes a little creativity. Consider buying a lunch box that can be placed in the freezer overnight and then keeps food at a safe temperature or invest in cold packs. 

Blueberry peach galette

If you are looking for an easy and delicious summer dessert that is impressive, a fresh fruit galette is a perfect answer. I didn't inherit my mothers way with a pie crust, when I make a homemade one there is no guarantee that it will come out flaky and delicious. I use Pillsbury pre-made pie crust from the dairy department. Right now, a blueberry peach galette is the perfect way to take advantage of the fruits that are currently in season.



Take one pie crust out of the refrigerator and bring to room temperature. Place in a small enough pan to keep it from falling apart. (I learned this the hard way) A 9 or 10-inch square works well or you can use a standard pie plate.

Wash one container of fresh blueberry and 4 smallish peaches. Slice peaches into a bowl and add blueberries. I added 1/3 cup of sugar, 2 tablespoons of cornstarch, juice of half a lemon and 1/2 teaspoon nutmeg. Mix together.

Heat oven to 375.

Pour fruit into the center of dough and then pinch up the sides. You can brush the crust with milk and sprinkle with sugar if you want, I didn't this time.

Bake for 25 minutes. Remove and let cool. I served with heavy cream but ice cream or whipped cream would be delicious.

My other galette recipes


Strawberry cheesecake galette


Strawberry rhubarb galette

Normandy chicken

When it comes to hearty and flavorful fall meals a roasted chicken is a delicious option. It matches well with root vegetables which are at their freshest in the fall. If you watch for an oven roaster to go on sale this is also a very budget friendly meal. Roast chicken Normandy is a family favorite recipe at our house.

You should have a large roasting pan and some rosemary, salt and pepper, cinnamon sticks, mulling spices, and olive oil. You will need to make a trip to the grocery to get a 6-8 pound roasting chicken, a half-gallon of local apple cider, two Macintosh apples, purple turnips, parsnips, carrots, an onion, sweet potatoes and red skinned potatoes.

Stop and the local liquor store and get a small bottle of Calvados. With this grocery list, you have the ingredients for a luscious fall meal and a great cocktail to add to the heartiness of the meal.

Recipe

6-8 lb oven roaster chicken
3 large potatoes
1 large sweet potato
1 large yellow onion
3 large carrots
3 large parsnips
5 small turnips
2 apples
½ cup plus 1 tbsp EVOO
1 tbsp plus 2 tsp rosemary
1 tsp salt
1 tsp black pepper
½ cup Calvados (or apple juice)

Take the chicken out of its wrapper, remove the giblet package and discard, wash the chicken and place in the roasting pan. Cut one of the apples into quarters and place inside the chicken. Rub or brush one tablespoon of olive oil on the chicken, sprinkle the 2 tsp. rosemary over the skin of the chicken and add a little salt and pepper to taste.

Get out a large bowl and a cutting board. You don't need to peel any of the vegetables except the onion. Peel an onion and cut into large chunks and place in the bowl. Cut the potatoes, sweet potatoes, parsnips, turnip and carrots and add to the bowl. Pour in ½ cup olive oil, 1 tbs rosemary, 1 tsp each salt and pepper and toss.

Core an apple and cut into pieces and add along with ½ cup of Calvados. Pour the vegetables around the chicken. 

Spread evenly and place in a 450-degree oven. The chicken needs to reach an internal temperature of 165 degrees. How long it will take depends on your oven and the size of the bird. Check at 45 minutes and with a wooden spoon; stir the vegetables so that they will brown all the way around. 7 lbs will take almost 2 hours to cook.

While the vegetables are cooking you can turn the cider into mulled cider. Warm the cider with the mulling spices in a sauce pan, you will need to follow the quantity direction on your spices and the mixture will need to be strained. Place in an Irish coffee cup with a cinnamon stick and a shot of Calvados for adults.

When the chicken is at 165 degrees, remove from oven and allow to rest. Move to a serving platter with the vegetables placed all around it. This will serve 4 people with leftovers.

Red velvet cake

If ever a chocolate cake has taken on a cult status, it is the Red Velvet Cake. It has been the subject of urban legends and lots of misinformation.

It may have been served first at the Waldorf Astoria in New York or it may have its origins at Eton's Department store in Toronto. What is certain is that its roots are a chocolate cake that probably dates even before the Fannie Farmer Cookbook in the early 1800's. It has become a staple of southern cuisine even though it seems likely the roots are much more northern than southern. What has never changed is the fact that no matter where it originated, this is one heck of a gorgeous and delicious chocolate cake. 

• 1 cup butter
• 1 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon salt
• 3 tablespoons cocoa
• 2 teaspoons red color
• 2 tablespoons water
• 2 cup sifted cake flour
• 1 1 /2 teaspoon baking powder
• 1 cup buttermilk
• 1 teaspoon baking powder
• 1 tablespoon vinegar

Cream the butter and the sugar together, add the eggs and keep beating. Add the cinnamon, vanilla and salt. Mix the cocoa, the red food color, and the water and add to the eggs, sugar mixture. Sift the flour and the 1 teaspoons of baking powder. Add the flour and the buttermilk slowly into the other ingredients, alternating. Mix 1 teaspoon baking powder and 1 tablespoon vinegar. Blend very gently into batter.

Pour batter into two greased and floured 9-inch cake pans.

Bake in a 350-degree oven for 25 to 30 minutes. Let cool on a rack for several minutes. Loosen the cake from the sides of the pan and flip onto the rack to cool.

Frost with cream cheese frosting.

• 1 stick of butter
• 8 ounces of cream cheese (don’t use low or no fat versions in this recipe)
• 2 cups confectionery sugar
• 2 teaspoons vanilla extract

Place the butter and the cream cheese in a large bowl. Using your electric mixer, beat until smooth. Place one-half of the cake down and spread with 1/4 of the frosting. Place the other half of the cake on top of the first half, top up. Frost the cake top and sides with the remaining frosting. You can decorate the cake with crushed pecans, coconut or red jimmies.

This is one cake that you are going to want to serve on your best cake plate. Present it to your family and guests as the magnificent creation that it is. This cake is impressive enough to bring you praise even from your mother in law.

Cattails Restaurant Brandon, VT.

While we were up in Vermont visiting Fran and Dora, they took us to one of their favorite restaurants which happens to be in Brandon. It was maybe a 15 or 20-minute drive. The exterior is simple, painted a colonial blue with a red roof. Inside it is quite spacious and there is a bar area, a dining room, and a screen porch. We came at an off time so it was very quiet. 

Fran and I had been discussing fish tacos which is why we came here. He loves the ones that they have. Since I am a fish taco fan, I was anxious to try theirs. 

The menu offers a lot of choices, I decided to order chicken wings to share among the four of us. They were perfectly done, crispy and well coated with sauce.  Then I ordered the fish tacos. Fran got the fish tacos as well. Dora got a wrap and Al got a steak smothered in a delicious gravy. 

All of the food was very good and the service was excellent. It was well worth the drive. I wanted to try the Thai chicken with peanut sauce, I will definitely have to return. lol

Well, we did return a couple years later on a Sunday in April 2019. I am happy to say that nothing has changed, we had the same waitress, the food was equally as delicious and service was friendly if not quite as efficient as previously. It was, however, much busier and they seemed a little understaffed.  I had the fried sea scallops which considering this is landlocked Vermont were delicious, the coleslaw is excellent and you can't beat their hand-cut fries. 

I can say with confidence, we will return.