Category Archives: Vegetarian

June 17, 2010 · 3:23 pm

No Yeast Pizza Dough

I love this recipe when I seem to be running low on grocery items.  I can usually find these things around and use what I have on hand for toppings.  The grocery store can wait until tomorrow.

by Elizabeth Savoie Dronet

2 cups flour
2 tsp baking powder
1 tsp salt
2/3 cup milk
1/4 cup  oil
a dash of any Italian herbs on hand

2 tablespoons vegetable oil
Pizza toppings and cheese
Pizza flavored grinder for the final topping

Heat oven to 425°F.

Measure the first set of ingredients  into the mixer.

Stir until dough leaves the side of the bowl.

Gather dough together and press into a ball.

Knead dough 10 times to make smooth.

On lightly floured surface roll until the size of the pizza stone.

Place on pizza stone that has been dusted with a little cornmeal to prevent sticking.

Brush with remaining 2T of salad oil.

Place in oven for about 5 minutes.  Remove and add toppings.

Bake for another 20 minutes or until it looks done.

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Filed under Main Dish, Vegetarian

June 17, 2010 · 9:05 am

Cherry Tomato Cheese Balls

My four-year-old daughter loves tomatoes.  With my help, she can make this simple recipe.  She even gathers basil from the garden and tears it into small pieces.

by Elizabeth Savoie Dronet

Ingredients

1 pkg cherry tomatoes
1/2 cup whipped cream cheese
fresh basil, chopped or torn
salt and pepper to taste

Method

Slice the top off of each tomato and gently scoop out some of the seeds.  Turn upside down on a paper towel to drain for a few minutes.

Mix cream cheese with basil, salt, and pepper.  Fill tomatoes with cheese mixture and place the lids back on top.  They will not close completely.

*Thinly sliced chives or green onions may be substituted for basil.

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Filed under Appetizer, Lunch Box, Salads, Vegetarian

June 17, 2010 · 8:38 am

Baked Eggs in Ramekins

 

Eggs just can’t get any better!  They can be eaten simply with cream, or you can add fillings to the bottom to dress them up.  The Dronet family loves them simple.  Enjoy this dish for breakfast or dinner.


by Elizabeth Savoie Dronet, based on recipes by Julia Child and Ina Garten

Preheat oven to 375.

Eggs
Cream
Butter
Salt and pepper

Possible fillings for the bottom of the dish: a little garlic (not too much!), cooked spinach, chopped mushrooms, cooked onions
Possibilities for the top: thyme, rosemary, fresh parsley, Parmesan cheese

Butter a 1/2 cup ramekin for each egg.  Pour 1 Tbsp of heavy cream into the bottom of each ramekin.  Place in a 9×13 dish containing 1/2″ of hot water.  Place in the oven for about 3 minutes until cream is hot.

Break an egg into each ramekin.  Sprinkle in salt and pepper and pour over 1 tsp of cream.  Dot with butter and bake for 13 minutes until eggs are softly set and the yolks are covered in a white film.  They will still tremble slightly.

Serve with toasted French bread. (Eat these eggs in the ramekin–do not attempt to remove!)

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Filed under Breakfast, Main Dish, Vegetarian

June 17, 2010 · 3:29 am

Green Beans with Tomatoes and Olives

by Elizabeth Savoie Dronet

12 oz trimmed green beans
8 grape tomatoes halved
8 Kalamata olives halved
Salt and pepper to taste
Fresh basil to taste
Crumbled feta to taste
Olive oil to drizzle over

Cook green beans until tender.  Cool in cold water.  Mix in all ingredients and serve.

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Filed under Side Dish, Vegetarian

June 17, 2010 · 3:08 am

Chickpea Pasta with Almonds

We like to eat this pasta on picnics. Just pack the almonds separately to keep their crunch.

by Elizabeth Savoie Dronet

1 Tbsp olive oil
2 cloves of garlic
3.5 cups of vegetable broth (1.5 cubes of Knorr brand)
1/8-1/4 tsp crushed red pepper flakes
8oz angel hair pasta
1 can chickpeas, drained and rinsed
1/2 cup flat leafed parsley, chopped
1/4 cup unsalted roasted almonds, chopped (can use less)
1/4 cup Parmesan cheese

Heat the oil in a medium saucepan. Cook garlic for 1 minute.  Add broth and red pepper and bring to a boil.  Add the pasta, stirring until the broth is mostly absorbed, around 6 minutes. Stir in chickpeas and parsley.  Serve with Parmesan cheese and almonds on top. Eat warm or at room temperature.

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Filed under Lunch Box, Main Dish, Vegetarian

June 17, 2010 · 2:58 am

Lemon Parmesan Spaghetti

by Elizabeth Savoie Dronet

8 oz thin spaghetti
1/4 cup butter
8oz sour cream
1 tsp lemon zest
3 Tbsp fresh lemon juice
1/4 cup Parmesan cheese
salt and pepper to taste
chopped parsley

Preheat oven to 400.  Cook pasta until al dente.  Drain and place in a greased 1.5 quart casserole dish.  In a small pot, melt butter.  Turn off the heat and stir in sour cream, lemon zest, lemon juice, half the cheese and salt and pepper. Mix until smooth. Pour over spaghetti and gently mix.  Bake for 15-20 minutes.  Remove from oven and top with remaining Parmesan cheese and fresh parsley.

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Filed under Main Dish, Side Dish, Vegetarian

June 17, 2010 · 2:50 am

Veggie Pancakes

These flavorful pancakes are quite filling and my kids love them.  Let’s face it, kids love anything you can dip!




by Elizabeth Savoie Dronet

3/4 cup self-rising white cornmeal
1 can whole kernel corn, drained
1/2 large red bell pepper, diced
1/2 cup flour
7 green onions, sliced
1 large carrot, shredded
2/3 cup buttermilk
1 large egg
1/2 tsp dried crushed red pepper (can use less)
salt to taste
vegetable oil for frying

Stir together everything but the oil.  Heat about 2 Tbsp of oil in a skillet.  Drop batter by 1/3 cupfuls into hot oil.  Cook 3-4 minutes on each side or until golden.  Serve with sour cream and salsa.

*You may also like our Corn Pancakes and Black-eyed Pea Cakes.

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Filed under Main Dish, Vegetarian

June 17, 2010 · 2:02 am

Sesame Broccoli

This Asian style broccoli is one of Dave’s favorites. He even asks for it to be on his birthday dinner menu.  It goes well with corn or veggie pancakes.

adapted from a recipe in Southern Living magazine.

1 pound fresh broccoli spears
1 Tbsp sugar
1 Tbsp soy sauce
1 Tbsp vegetable oil
2 tsp vinegar (I like white wine.)
2 tsp sesame seeds, toasted

Steam broccoli in the microwave until crisp tender about 7-10 minutes.  Drain off water.

Stir together sugar, soy sauce, oil, and vinegar in a microwave safe bowl.  Warm in the microwave so sugar will dissolve.  (Microwave in 30 second intervals, stopping to stir.)

Drizzle over broccoli and sprinkle with sesame seeds.

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Filed under Side Dish, Vegetarian

June 17, 2010 · 1:50 am

Cucumber Salad Dressing

by Elizabeth Savoie Dronet

1/4 cup sour cream
1 Tbsp white wine vinegar
1/4 tsp salt
1/4 tsp pepper

Use this dressing to top thickly sliced cucumbers.

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Filed under Salads, Vegetarian

June 17, 2010 · 1:47 am

Potato Casserole

Adapted from a recipe by Janis, Pat’s friend.  It’s a great option for a potluck dinner.

Mix:
1 bag frozen hash browns
16oz container of sour cream
1 cup cheese
1 can cream of mushroom soup

Place in a greased 9×13 dish.

Top with:
crushed Ritz crackers
melted butter

Bake for 45 minutes at 350.

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Filed under Main Dish, Side Dish, Vegetarian