Vegetarian Recipes and May's Theme

The vegetarian recipes are up and they look really yummy! See below...

I have a big brunch baby shower coming up so I would like your brunch recipes. They can be anything from scones, to quiche, to punch. Anything goes! Email them to mack10enzie@gmail.com when you get them. Thanks in advance, I'm looking forward to viewing them all.

Please try out some recipes and comment, give feedback and ask questions on the blog.  Also, if you have any friends/family who would be interested in joining, forward their email addresses along to Mackenzie and she'll include them.


Thanks!
Amanda Starley

Green Onion Dip

Green Onion Dip
Mackenzie Day - Philadelphia, PA

This recipe is from my mother-in-law, Sheridan.  It's one of my absolute favorites... great with vegetables (carrots, celery, broccoli...etc) or potato chips.

Ingredients
1 bunch of green onions (cut ends)
1 cup mayo
16 oz cream cheese
2 tbsp yellow mustard
1 tsp garlic salt
2 tsp Worcester Sauce

Instructions
Blend together with a hand blender or a standard blender.

Serve cold.

Frittata

Frittata
Sonja Booker - Salt Lake City, UT

This meal can be used as a dinner or a breakfast. 
Serve with a light strawberry salad for dinner and fruit for breakfast.
Omit Meat for Vegetarian.  I am not much of an onion person, so I cut the amount in half. 
I have also mixed swiss and cheddar for a sharper flavor and it’s tasty that way too.

Ingredients
3 C. Frozen Hashbrowns (shredded and thawed)
1/3 C. Butter (melted) (add more if it doesn’t mostly cover potatoes)
1 C. Cooked Ham (chopped/cubed) or Salami (diced) (optional)
1 C. Shredded Cheddar
¼ C. Bell pepper (chopped)
¼ C. Onion (finely chopped)
1 Jalapeno (finely chopped) ( optional)
2 Eggs
½ C. Milk
½ tsp. Salt
¼ tsp. Black Pepper
Salsa for topping (optional)

Directions
Squeeze dry potatoes.  Pat the potatoes over the bottom of an ungreased 9-inch pie plate.  Drizzle butter over potatoes, making sure the edge is totally covered.  Bake at 425m degrees for 25 minutes.  Reduce temperature to 350 degrees.  Layer ham, cheese, pepper, and jalapeno over baked crust.  Whisk eggs, milk, salt and pepper in a bowl and pour over pie dish.  Bake for 25 minutes or until knife inserted in middle comes out clean.

Vegetarian Enchiladas

Vegetarian Enchiladas
Annie MacDonald - London, England

I like how this recipe really stuffs the veggies in there. And it
is really totally up to you what you put in there with this one - you
can really get creative and put anything you want in there. You could
also add some cumin or cayenne to the veggies for extra spice.

Serves about 4

Ingredients
1 cup yellow onions-julienned
2 tablespoons olive oil
3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces
1 cup button mushrooms, quartered
3/4 cups zucchini, diced to 1/4-inch
1 tablespoon roasted garlic
1/2 cup Yukon gold potatoes, diced 1/4-inch
2 red bell peppers
2 yellow bell peppers, peeled, seeded, and sliced like rajas
1 tablespoon toasted oregano leaves
 fine
Salt and black pepper
Olive oil
1 cup spinach
2 flour tortillas
1 cup Monterey Jack cheese
Green and red chile sauces

Instructions
In a large pan over high heat, saute the onions in the olive oil
until translucent, then add the poblano and the mushrooms, saute on
high until the mushrooms are soft and edible. Add the zucchini and
saute until the zucchini are no longer crunchy when you taste them.
Add the rest of the ingredients (besides the spinach, tortillas,
cheese and chile sauces) then season and set aside to cool.
Put a small amount of olive oil in a pan and saute the spinach on high
for one minute or until wilted, then set aside. Warm the tortillas to
make them flexible. Fill the tortillas with vegetable mixture and roll
them up. Cut the enchiladas in half and set on an oven- proof plate.
Cover the enchiladas with both chile sauces and a liberal amount of
cheese. Place the plate in the oven or the salamander until the cheese
melts.

Triple Cornbread with Bean Salsa Topping

Triple Cornbread with Bean Salsa Topping

Sierra Campbell - Laguna, CA

This is SOOO easy and incredibly filling, and I haven't found a person yet who doesn't LOVE it!!  (even meat-demanding husbands :)

Ingredients

(1) box/bag (8 oz) of cornbread mix or cornbread muffin mix

1/2 cup melter butter

1 can creamed corn

1 can regular corn (drained)

2 eggs

*****

1 can black beans

1/2 to 1 cup of salsa (I like a lot)

****

TOP WITH

avocado

cheese

sour cream

cilantro

Ingredients

Combine first five ingredients and cook at 400 degrees for 16-18 minutes (or follow instructions on cornbread mix)

In skillet, combine black beans and salsa and heat up until hot, stirring constantly.

To serve, cut a slice of cornbread (will be very moist), spoon a large amount of bean/salsa over the top, then top off with last four ingredients.

Crunchy sweet and sour salad

Crunchy sweet and sour salad 
Claire Evans - Dallas, TX 

Here is a nice salad any time that can be adjusted with cheese and meat.  

Yields about 12 side salads or 8 dinner salads 

 Ingredients
1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons canola oil
4-1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash ground nutmeg
1 medium red apple, chopped   ( Gala)
1 medium green apple, chopped (Ganny Smith)
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce
 
Instructions
In a large salad bowl, whisk the first 10 ingredients until blended. Add apples;
toss to coat. Place lettuce over apple mixture (do not toss). Refrigerate; toss just before serving.
Garnish with ½ cup chopped pecans or Spanish peanuts and 1/2 cup crumbled feta or blue cheese
 
For meat lovers you can add a chopped chicken breast

Wild Mushroom Risotto

Wild Mushroom Risotto
Katerina Kocurek - Chicago, IL

I typically double the amount of mushrooms and wine the recipe calls
for.  I sometimes substitute the mushrooms with asparagus or add
chicken and peas.  It's pretty flexible.  Enjoy.


Ingredients
1/4 cup dried wild mushrooms, chopped
1/2 cup white wine (dry)
2 T olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup arborio rice
5 cups vegetable stock, heated
1/2 cup Parmesan cheese, grated
Pepper to taste

Instructions
Soak mushrooms in wine until hydrated.  Reserve wine.  Heat oil over
medium in large skillet.  Add onions and saute.  Add garlic and
mushrooms, cook 30 sec.  Add rice and saute until toasted, about 1
min.  Add wine reserve until evaporated.  Add 1/2 cup of stock at a
time until absorbed.  Stir in cheese and pepper.  Allow cheese to melt
and serve.

Jamie's Cranberry Spinach Salad

Jamie's Cranberry Spinach Salad

Kay Quealy - Salt Lake City, UT

I tried this salad recipe and really liked the dressing. The salad is nothing unique, but the dressing is great. Hope you like it.

Servings: 8

Ingredients

1 tablespoon butter 

3/4 cup almonds, blanched and slivered

1 pound spinach, rinsed and torn into bite

-size pieces

1 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

 

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries. 
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Broccoli and Bulgur in Spicy Peanut Sauce

Broccoli and Bulgur in Spicy Peanut Sauce

Sherry Baltz - Park City, UT

 

6 servings

Ingredients

1 c. bulgur

1/2 c. loosely packed cilantro leaves

3 T. chunky peanut butter

2 T soy sauce

1 T white-wine vinegar

1 t. sugar

1/8 t. cayenne pepper

3 c. small broccoli florets, steamed until tender crisp.

 

Instructions

1.  In a medium saucepan, bring 3 c. water to a boil; stir in the bulgur.  Reduce the heat and simmer until the liquid is absorbed, 10-15 minutes.

 

2.  In a food processor or blender, combine the cilantro, peanut butter, soy sauce, vinegar, sugar and cayenne; puree.  Pour the peanut sauce over the bulgur; stir to combine.  Add the broccoli; gently stir to combine.  Cook, stirring occasionally, until heated through, 3-5 minutes

 

Nutrition Facts
Per serving:  174 calories

Bulgur Burgers

Bulgur Burgers
Tiffany Brewster - Salt Lake City, UT

Most veggie burgers must have self-esteem issues, since they're always
pretending to be something they're not. But these bulgur burgers don't
try to hide their meatless nature and instead celebrate their grain-
centric origins with wonderful texture and a hint of Middle Eastern
spice. My mom made these one Sunday for dinner and they were
phenomenal.

Recipe from: Gourmet, June 2008

Ingredients
1/2 cup chopped onion, divided
1 Tbsp olive oil plus additional for brushing
1/2 cup bulgur (can be substituted with quinoa)
1 cup water
1 cup canned pinto beans, rinsed and drained
1 1/2 Tbsp soy sauce
3/4 cup walnuts (2 1/2 oz)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread toasted (we used whole grain pitas, split
in half) **Also delicious served in whole grain pita pockets

Equipment: a perforated grill sheet
Accompaniments: lettuce; sliced tomato

Directions
Cook half of onion with 1/4 teaspoon salt in oil in a small heavy
saucepan over medium heat, stirring occasionally, until golden, 5 to 7
minutes.Add bulgur and water and cook, covered, over low heat until
water is absorbed, 15 to 18 minutes.

Transfer to a bowl and stir in beans and soy sauce.

Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a
rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a
food processor until finely chopped.Form rounded 1/2 cups of mixture
into 4 (3 1/2-inch-diameter) patties.Chill at least 10 minutes.While
patties chill, stir together mayonnaise, zest, and juice.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium
heat for gas).Put perforated grill sheet on grill and preheat 10
minutes.

Brush patties all over with oil.

Oil grill sheet, then grill burgers on grill sheet, covered only if
using a gas grill, carefully turning once, until golden brown, about 8
minutes total.

Serve burgers open-faced on toast with lime mayonnaise.** Also
delicious in pita pockets.

Cooks' notes:•Burgers can be cooked on the stove. Heat 1 tablespoon
oil in a 12-inch heavy skillet over medium heat until it shimmers,
then cook patties, carefully turning once, until golden brown, about 8
minutes total.•Uncooked patties can be chilled, covered, up to 4
hours.

Asian Noodles

Asian Noodles
Jen Lee -  Salt Lake City, UT


Ingredients
1 Package of Rice Noodles
2 Zucchini
Eggplant (1 Large Japanese or 4-5 Thai)
Onion
1 Serrano Pepper
1 Lime
Soy Sauce
Rice Vinegar
Fish Sauce
Vegetable Oil
Sesame oil

Instructions
Chop up zucchini, eggplant and onion (chop to desired size).  Mince up the serrano pepper.  In a deep saute pan, add 1 tbsp of oil and allow to heat.  Once hot, add onion and pepper.  Begin boiling water for noodles.  Once the onions have softened, add the zucchini, eggplant and 2 tbsp of soy sauce.  Cook on Medium heat until zucchini and eggplant are to desired texture, turn off and set pan aside.  Once your noodles are cooked, strain and toss with 1 tsp of sesame oil.  Add the noodles to the saute pan along with 2 tsp fish sauce, 1 tbsp soy sauce and 1 tsp rice vinegar.  Saute all together for a few minutes.  Add salt to taste.

Serve and squeeze lime on top.

Mini Zucchini Pizzas

Mini Zucchini Pizzas
Meghann Bezdikian - Philadelphia, PA

Mine is just an appetizer recipe, but it's really yummy and simple.

Ingredients
1 Large Zucchini
1 Chopped Tomato
1 Cup Grated Mozzarella
4-5 Chopped Basil Leaves

Directions

Preheat oven to 400 degrees. Cut the zucchini horizontally or severely on the bias to about 1/3 inch thick. 

Brush with olive oil and season with salt and pepper.

Roast on baking sheet in oven for about 10 minutes.

Sprinkle cooked zucchini with chopped tomato and mozzarella. Return to oven and allow cheese to melt, about 5 to 8 minutes. Remove from oven and sprinkle with basil.

Roasted Asparagus

Roasted Asparagus 
Sarah Drown & Ryan Baltz - Dallas, TX 

4 servings 

Ingredients 
1 Bunch of Asparagus
Feta Cheese
Olive Oil
Balsamic Vinegar
Salt & Pepper 

Cooking Instructions 
Layout asparagus on baking sheet & drizzle with olive oil/balsamic vinegar.  Bake at 450 for 10 minutes (flip asparagus over half way). Sprinkle feta cheese, salt/pepper on top & delicious quick roasted vege! J

Apple Arugula Pizza

Apple Arugula Pizza
Amanda Starley - New Jersey
 

Ingredients
Pizza Dough - either store bought or homemade. 
2 Onions - Vidalia or Sweet Onions
1 Tbsp Sugar
1 Golden Delicious or Granny Smith Apple
2 Cups White Cheddar Cheese - Shreaded
4 Cups Arugula

Olive Oil
Balsamic Vinegar
Salt
Pepper

Directions
Thinly slice 2 vidalia or sweet onions. Caramelize in a saute pan with a little olive or canola oil.  Add about 1 tbsp of sugar after about 15 minutes or so. Use a super low flame - this step takes a while. The onions should be brown and caramelized when done. Roll out dough and place on baking sheet. Spread carmelized onions evenly on to  pizza dough. Top with thinly sliced golden delicious apples (skin on) and then cheddar cheese. Bake at 400 or 425 degrees until done. While the pizza is baking toss arugula in olive oil with balsamic vinegar and salt and pepper to taste. Spread arugula over pizza when it is hot out of the oven. This will wilt the arugula down. Enjoy!

Zucchini Tarta (Quiche)

Zucchini Tarta (quiche)

Katrina Sandgren - Lehi, UT

This is a great recipe for our family because I can get the kids to eat vegetables, since they are covered in cream and cheese. I usually don't make the crust because of the extra time and calories. It's really good even without it but the crust makes it extra good. I only do the crust for special occasions. I serve it for dinner at home, but I have also served it at brunches and as an appetizer. 

Serves 8 -10

Ingredients

Pastry

1 1/3 cups unbleached all-purpose flour

½ cup chilled unsalted butter, cut into 8 pieces

1 tsp salt

1 tbsp sugar

¼ cup ice water

Filling

3 cups (12 oz) grated zucchini

salt

2 tbsp unsalted butter

8 large mushrooms, sliced

2 cups (8 oz) grated Monterrey jack cheese

1 package cream cheese (8 oz) at room temperature

1 cup heavy cream

2 egg yolks

1 egg

salt and pepper to taste

Instructions

To make the pastry, place the flour, butter, salt and sugar in a food processor and pulse until mixture resembles coarse meal. Add water while machine is still running until dough forms a ball. Or, by hand, combine flour, sugar and salt in a large bowl. With a fork, two knives or a pastry blender, cut butter until mixture resembles coarse meal. Add water gradually until a smooth ball is formed. Chill dough if not using immediately, or roll out on a lightly floured board into a circle 14 in. in diameter. Line 10 in quiche pan or pie pan with the dough.

Preheat oven to 450 degrees. Use a fork to prick the dough to prevent bubbles while baking. Bake for 10 minutes and remove. Reduce oven to 350 degrees.

Squeeze some of the water/juices for the zucchini after grating. Sprinkle with salt. In a medium skillet, heat the butter over medium heat; add mushrooms and sauté until soft; set aside. Sprinkle one half of the cheese over the bottom of the pastry shell; top with sautéed mushrooms. Sprinkled drained zucchini evenly over the mushrooms. In a medium bowl with an electric mixer, beat together the cream cheese, cream, yolks and egg until smooth.  Add salt and pepper.  Slowly pour the mixture over the zucchini. Sprinkle remaining cheese over all and bake until top is golden and knife comes out clean, about 45 minutes. Let sit 5 minutes before serving.