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Entries in Meatless March (18)


Vegetable Oven Pancake

For the last 2 recipes I posted, I flipped through a cookbook I have really never used before.  For last night's meal, I figured why stop now.  I looked on my cookbook shelf and picked up a paperback copy of Taste of Home's Prize Winning Recipes that I received as a free gift with my subscription to Taste of Home magazine.  While flipping through the pages, I came across this fun looking recipe submitted by Mirien Church of Aurora, Colorado.  It met the meatless requirement for this month, and it was something different that I never would have thought to make on my own.  Now that I've made it, I'm looking forward to using the pancake to try different combinations of toppings!

1 teaspoon Butter
1/2 cup Flour
2 Eggs, beaten
1/2 cup Milk
1/2 teaspoon Salt, divided
2 cups Broccoli Florets
1 cup Green Pepper, chopped
1 cup Tomato, chopped
1/2 cup Red Onion, chopped
2 tablespoons Water
1/8 teaspoon Pepper
1 1/2 cups (6 ounces) Cheddar Cheese, shredded

Place the butter in a 9-inch pie plate.  Heat in a 450 degree oven until melted.  Carefully tilt the pan to coat the bottom and sides.  In a bowl, beat the flour, eggs, milk, and 1/4 teaspoon of salt until smooth.  Pour the mixture into the pie plate.  Bake for 14-16 minutes, or until golden brown and puffed around the edges.  Meanwhile, in a skillet, cook the broccoli, green pepper, tomato, and onion in water for 8-10 minutes, or until crisp-tender.  Drain well and add the pepper and remaining salt.  Sprinkle 1/2 cup of the cheese over the pancake and top with the vegetables.  Sprinkle the remaining cheese over the vegetables and bake for 3-5 minutes, or until the cheese is melted.  Cut into wedges and serve.


Tomato-Basil Soup with Ricotta Dumplings

So, here we are at day 2 of "Meatless March" and I'm breaking out a new soup recipe that I found in my Pampered Chef Cooking For Two or More cookbook.  We've made our fair share of homemade tomato soups in the past, some good, some not so good, but this one sounded different.  The ricotta dumplings are what really drew me to the recipe, possibly because of the container of ricotta in the fridge that I had to use up, I don't know.  However, this recipe was great!  Paired with some homemade bread (Joel's new specialty!) this was a wonderfully quick and healthy meal.

For the Soup:
1 teaspoon Olive Oil
1 Garlic Clove, pressed
1 can (15 ounces) Crushed Tomatoes, undrained
1 1/2 Vegetable Broth
1/4 cup Fresh Basil

Combine the oil and garlic in a saucepan.  Cook and stir over medium heat for 1-2 minutes, or until the garlic begins to turn light golden brown.  Immediately add the tomatoes, broth, and basil.  Bring to a boil.  Reduce heat and simmer 5-7 minutes, stirring occasionally.

For the Dumplings:
1/4 cup Ricotta Cheese
2 tablespoons Parmesan Cheese, grated
1 Egg White, lightly beaten
1/2 teaspoon Salt
1/4 teaspoon Coarsely Ground Black Pepper
1/3 cup Flour
Thinly Sliced Basil

Combine the ricotta, Parmesan, egg white, salt, and pepper in a small bowl and mix well.  Add the flour and stir until just combined.  Using a spoon or small scoop, scoop the dumpling mixture into the simmering soup.  Cook until the dumplings float to the surface, about 2 minutes.  Remove from the heat, ladle the soup into bowls, and sprinkle with thinly sliced basil.


Homemade Herbed Fettuccini and Vegetables

For the last few years, Joel has been going meatless during the month of March.  This year, I decided to join him.   This week happens to be my week to cook, so yesterday, I pulled out some cookbooks and started looking for some meatless options.  For the first day of "Meatless March", which apparently seems to be starting a day early, I decided to go with a recipe that I found in my Pampered Chef Cooking For Two & More cookbook.  A friend of mine had a Pampered Chef party a few years ago that I couldn't make it to.  I decided to order a few things out of a catalog anyway and this cookbook was one of those purchases.  When I first got it, I was disappointed for some reason.  Maybe I just wasn't in the right kind of mood to look through it when I did.  Needless to say, I shelved it and haven't really looked at it since.  When I opened it up yesterday, I found two meatless recipes right away that I couldn't wait to make, this being one of them.  Stay tuned tomorrow for the other one.

For the Noodles:
1 cup Flour
2 Eggs
2 tablespoons Fresh Parsley
1 tablespoon Vegetable Oil
1 teaspoon Salt
1 Garlic Clove, pressed

Place the flour in a bowl.  In another bowl, whisk together the eggs, parsley, oil, salt, and garlic.  Make a well in the center of the flour and pour the egg mixture into it.  Mix thoroughly until the dough forms a ball.  Turn the dough out onto a floured board.  Knead the dough for 1-2 minutes, or until it is smooth, adding more flour as needed to form a very firm dough.  Cover the dough and let it rest for 30 minutes.  After the resting period is over, divide the dough into 4 equal balls.  Using a rolling pin, roll our each ball as thinly as possible into a 12x4 inch rectangle.  When the desired thinness is achieved, the dough will be slightly translucent.  Slice into 1/4 inch wide strips with a pizza cutter.  Separate the noodles and allow to dry for at least 30 minutes before cooking.

For the Pasta:
1/4 pound Asparagus Spears, trimmed and cut into 1 inch pieces
2 tablespoons Butter
1/2 cup Frozen Peas
1/2 Yellow Squash, sliced
1/2 Zucchini, sliced
1/4 cup (1 ounce) Parmesan Cheese, grated and divided
1/2 teaspoon Lemon Zest
Coarsely Ground Black Pepper

After the pasta has dried, fill a stock pot with salted water and bring to a boil.  Add the asparagus and blanch for 1 minute.  Remove the asparagus and set aside.  Add the noodles to the boiling water and cook for 2-3 minutes, or until slightly firm.  Drain the pasta.  Meanwhile, melt butter in a saute pan.  Add the asparagus, peas, squash, zucchini, half of the cheese, and noodles.  Toss until heated through.  Garnish with the remaining cheese, lemon zest, and black pepper.

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