Category Archives: Vegetarian

July 15, 2012 · 8:56 pm

Bulgarian Cucumber Soup

My friend Biliana grew up in Bulgaria and introduced us to this cold cucumber soup known as tarator.  It’s perfect on hot summer days and makes a nice accompaniment to a salad or sandwich for lunch. In Bulgaria, it is very commonly served before the main course.

Dave and I visited Biliana when she lived in Washington D.C. where she served us this soup and some fantastic Bulgarian feta cheese. Years later, my husband still asks me to make Biliana’s soup. 

by Elizabeth Savoie Dronet, inspired by her friend Biliana

Ingredients

Biliana and I backpacking in Shenandoah National Park.

2 medium cucumbers, grated
16 oz plain yogurt
3 garlic cloves, minced
3 Tbsp walnuts, finely chopped
fresh or dried dill
1/3 cup water, or more
olive oil
salt to taste

Method

Peel and grate cucumbers. I like to use a food processor’s grater attachment. If you buy English or European cucumber varieties, you do not need to peel them.

Beat the yogurt with a fork until it’s smooth and combine with cucumbers in a large bowl. Add garlic and walnuts.

Season with dill and salt to taste. Add 1/3 cup of water and stir until smooth. Check consistency. Add more water if you’d like it thinner.

Chill by placing soup in the refrigerator or adding a few ice cubes.

To serve, garnish with a little olive oil and crushed walnuts.

Biliana and I playing dominoes after a day of SCUBA diving in Bonaire.

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Filed under Soup, Vegetarian

March 26, 2012 · 9:12 am

Bento Box Lunch Basics

My girls love their “cute lunches” and insist that I make them most every day. It’s a way I can send an I love you message to them at school. While the traditional bento box usually includes rice, meat, fruit and vegetables, my version usually has a sandwich, protein, fruit and vegetables. I do send molded sushi rice on occasion, but sandwiches are just easier.  I have found the best selection of bento supplies at Fit, a Japanese dollar store in Bellaire, Texas near Beltway 8. However bento supplies can easily be found in grocery and craft stores if you know what to look for. My girls have learned to save cupcake toppers from birthday parties so I can reuse them in their lunch boxes!  Adding a little cuteness to your child’s lunch does not take long and is very appreciated.

by Elizabeth Savoie Dronet

Stackable bento box with elastic band.

We decorated the inside divider of the bento box with cupcake stickers that are the clear vinyl type from Hobby Lobby.

Collection of food picks, small forks, and nori punches are stored in a jewelry organizer.

Here is an example of how to pack a bento box: line bottom with lettuce or spinach leaves, punch face out of nori (seaweed paper used in sushi rolls) and place on boiled egg half, roll slices of meat and thread onto long food pick, tuck in cherry tomatoes and cheddar slices cut into shapes.

In the second half, which is a smaller container, I've placed peanut butter and jelly Ritz cracker sandwiches.

Square sandwich boxes are also great to pack cute lunches. Cut sandwiches into shapes and decorate the top with cheese, cold cuts, dried fruit or veggies. Here I've cut out the bunny's eyes with a straw and attached carrots and veggie bologna with mayo. Peanut butter can also be used as a glue.

Find extra large carrots in Asian grocery stores. Slice without peeling and cut into shapes with small metal cookie cutters. Serve with ranch dip if desired. Here we cut flowers and added celery sticks for stems or grass.

Here is a sampling of sandwich cutters available.

Place warm boiled eggs in these molds and dunk in cold water for 10 minutes. The smaller mold is for quail eggs. Place molded eggs in water with a few drops of food coloring or dye with pickled beet juice. Recipes for quail eggs and pickled beets are on Savoie Secrets.

Keep your eyes open for small containers to divide items in the bento box or to pack them separately. The green bear is great for granola to sprinkle on yogurt cups. The red and yellow containers are perfect for dips. Decorate with vinyl stickers to add some fun.

Molded sushi rice with nori punch faces. I colored the rice pink with pickled beet juice. They look like Pac-Man ghosts to me!

For more lunch ideas click the Lunch Box category on the right side of the screen.

You may also enjoy browsing these recipes: Quail Eggs, Pickled Beets, Halloween Lunches, Jello Shapes, I had a Little Chicken Deviled Eggs, and Miniature Pies.

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Filed under How To, Lunch Box, Sandwiches, Vegetarian

March 19, 2012 · 12:20 pm

Southwestern Egg Rolls

Our family spent some time at my Aunt Janet’s house in Baton Rouge this spring break celebrating St. Patrick’s Day. She served up these meatless Southwestern Egg Rolls for supper on a lenten Friday. They were delicious and quite filling. We tried them both baked and fried and fried won the taste test hands down…was there any doubt it wouldn’t? Serve the egg rolls with a salad and call it healthy!

by Janet Hoover

Ingredients

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 cup shredded mozzarella
1 (4 oz.) can diced green chilies, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper

1 package egg roll wrappers (about 24 total)

2-3 cups coconut oil for frying. Can substitute canola oil.

Method

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Deep fry at 350°F until golden brown, about 3-5 minutes on each side. Drain on paper towels..

Serve warm with salsa.

St. Patrick's Parade in Baton Rouge

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Filed under Main Dish, Vegetarian

March 9, 2012 · 1:25 pm

Cucumber Sandwiches

These cool cucumber sandwiches give the lunchbox some variety. Cut them into shapes and remove the crusts for a ladies luncheon or shower. The spread is also great on sesame crackers.

by Elizabeth Savoie Dronet

Makes approximately 20 round sandwiches or 80 quarters

Ingredients

1 medium cucumber, peeled, grated, and squeezed

1/3 cup mayonnaise

1 8oz package of cream cheese, softened

¼ tsp of garlic salt (Use 2 parts salt, 1 part garlic powder as a substitute.)

sprinkle of dried dill (I like “It’s a Dilly” or ½ tsp chopped fresh dillweed)

Method

Combine ingredients and spread over bread slices with crusts removed.

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Filed under Lunch Box, Sandwiches, Showers or Teas, Vegetarian

February 1, 2012 · 7:43 am

Green Beans with Caramelized Shallots

The vegetarians are coming!  The vegetarians are coming!  How will I cook green beans without bacon and onions?  Southern Living solved this dilemma for me with this easy recipe.  My husband, Kent, says I can make it any time.

Shallots make any dish special.  Their mild flavor partners well with these green beans.  Sometimes sides need to be simple and delicious and this recipe does just that.

By Pat Savoie via Southern Living

Ingredients

2 lbs haricots verts (tiny green beans)

3 Tbsp butter

1 Tbsp light brown sugar

1 Tbsp olive oil

1 lb shallots, halved lengthwise and peeled

2 Tbsp red wine vinegar

Method

Cook green beans in boiling salted water to cover 3 to 4 minutes;  Drain;  Plunge into ice bath; Drain.
Melt butter and brown sugar with olive oil in skillet over medium-high heat.
Add shallots and saute 2 minutes.  Reduce heat to medium-low;  Add vinegar;  Saute 10 minutes.
Increase heat to medium-high;  Add green beans and saute 5 minutes.
Season with salt and freshly ground pepper to taste.

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Filed under Side Dish, Vegetarian

January 20, 2012 · 10:22 pm

Baked Apricot Spread

I love the fruit and cheese flavors of this spread.  It is so easy to make and so delicious.  Serve it at your next party.

By Pat Savoie via Kraft

Ingredients

1       pkg     cream cheese, softened
1       cup     shredded cheddar cheese
1/2 cup     sour cream
1/2 cup     dried apricots
1/3 cup     sliced almonds

Crackers

Method

Preheat oven to 350.
Mix cream cheese and cheddar cheese until well blended.
Add sour cream and apricots.  Mix well.
Spread into a 9 inch baking dish.
Sprinkle with almonds.
Bake 350 for 25 to 30 minutes.
Serve with crackers.

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Filed under Appetizer, Vegetarian

November 29, 2011 · 8:20 am

Green Bean Casserole with homemade sauce

Someone always manages to bring the same old string bean casserole made with cream of mushroom soup for our holiday gatherings.  This year I thought I would beat them to the punch with this version.  There were praises all around for this delicious dish.

By:  Pat Savoie via Southern Living Magazine

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Ingredients

1 1/2  lb            fresh green beans, trimmed
2          Tbsp      butter
1/4      cup       all-purpose flour
1 1/2   cup       milk
1/2      cup       buttermilk
1           Tbsp     Ranch dressing mix
2            tsp       fresh chopped thyme
1/4       tsp       salt
1/4       tsp       pepper
1           tsp        butter
8           oz         sliced fresh mushrooms
Vegetable cooking spray
2                          plum tomatoes, seeded, chopped
1/2        cup       panko (Japanese breadcrumbs)
1             cup       French fried onions

Method

Preheat oven to 350.
Cook green beans in boiling salted water to cover 4 to 6 minutes;  Drain;  Plunge into ice water;  Drain;  Pat dry
Melt 2 Tbsp butter, whisk in flour, cook whisking constantly 1 minute;  Gradually whisk in milk, whisking constantly until sauce is smooth and bubbly.  Remove from heat.
Whisk in buttermilk and next 4 ingredients.

Melt 1 tsp butter and saute mushrooms 6 to 8 minutes until lightly browned.
Combine mushrooms and green bean mixture;  Spoon into greased 9 x 13 baking dish.
Sprinkle with chopped tomatoes, panko, and french fried onions.
Bake 350 for 25 to 30 minutes or until golden brown and bubbly.

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Filed under Holidays, Side Dish, Vegetarian

November 17, 2011 · 7:59 am

Eggs in a Basket

When I was a girl, I loved my Betty Crocker Cookbook for Boys and Girls.  One of my favorite recipes was for Eggs in a Frame.  Here, you cut out the center of a piece of bread, butter it and place in a skillet, then crack an egg in the hole. My friend Lucia recently told me of a new version of this old recipe–Eggs in a Basket.  

by Elizabeth Savoie Dronet, inspired by Lucia and her son Matthew

Ingredients

Eggs
Bread
Butter
Salt and Pepper

Method

1.Preheat oven to 350. Butter cups in a muffin tin – one muffin cup per egg you wish to cook. I like to start from the middle section of the pan for even cooking.

2. For baskets: Prepare one slice of bread per egg by removing crusts and then rolling them flat with a rolling pin. Have children roll it flat. Gently press each piece into a buttered muffin tin cup.  You will need to assist with the folds by pressing them flat without tearing the bread.

3. Have children crack an egg into a small bowl and then pour an egg into each bread basket.  I have them crack it into a bowl first to keep things neat and prevent shells from entering the baskets. Sprinkle salt and pepper over the top if desired.

4. Cook in the oven for around 15 minutes.  Experiment with the time until you find the yolk to be the consistency you like best. Serve with yogurt and fruit salad.

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Filed under Breakfast, Vegetarian

October 25, 2011 · 8:01 am

Queso Potato Chowder

I love soup–the perfect one-pot meal! Each Christmas I host a Sweet Swap for the ladies at church.  They bring the sweets, and I provide a soup and salad lunch.  This year, I plan to serve this Queso Potato Chowder because it’s both filling and flavorful.

By Elizabeth Savoie Dronet, based on a Southern Living recipe

Ingredients

1/4 cup butter
1 cup finely chopped red bell pepper
1 cup finely chopped onion
3 poblano peppers, seeded and finely chopped
2 garlic cloves, minced
1/2 (20-oz.) package refrigerated Simply Potatoes Southwestern-style hash brown potatoes (Kroger has this near the eggs.)
1/4 teaspoon ground cumin
4 cups or 2 (14-oz.) cans of veggie or chicken broth
1/3 cup flour
1 1/2 cups milk
1 cup half-and-half
1 cup (4 oz.) freshly shredded asadero cheese, Monterey Jack or Mexican blend
1 cup (4 oz.) freshly shredded sharp Cheddar cheese

Toppings: fried corn tortilla chips, finely chopped red onion, sliced jalapeño peppers, fresh cilantro sprigs 

Method

1. I begin by placing peppers, onion and garlic in a large food processor and pulse to evenly chop. Melt butter in a Dutch oven over medium-high heat; add peppers, onion and garlic, and sauté 4 to 5 minutes or until tender. Add potatoes and cumin, and sauté 5 minutes or until browned and tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.

2. Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.

3. Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.

This soup freezes well; just reheat over low heat to make sure the milk does not burn to the bottom of the pot.  If you plan accordingly, let it thaw in the fridge the night before.

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Filed under Freezes Well, Soup, Vegetarian

October 5, 2011 · 9:48 am

Pat’s Pizza

Mary Ellen attempts to toss a pizza like a pro.

Kent and I took a trip to Chicago in 1973 and visited his cousins, Reuben and Dianne, who introduced us to deep dish pizzas.  Dianne shared her recipe with me.   The secret to a crispy crust was to add the mozzarella cheese first, then the wet toppings.  There wasn’t any sauce!  There is enough tomato flavor with just the diced tomato topping.   Since I couldn’t find a deep dish pizza pan, I did without and created a pizza of my own that is a family favorite.

She does it!

By Pat Savoie.

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Ingredients

1            Package Dry Yeast
1            Teaspoon  Sugar
1            Cup  Warm Water
2 1/2    Cups  Flour
1            Teaspoon  Salt
2            Tablespoons
Olive Oil
Cornmeal
Pam
Olive oil
Mozzarella  cheese
28     oz Canned diced tomatoes (Drained, squeezed)
Fresh Basil
Pizza seasoning (Grinder recommended)
Parmesan cheese
Suggested toppings:
Italian sausage
Bell pepper
Mushrooms
Black olives
Pepperoni

Method

Mix yeast and sugar in water.  Let stand 5 minutes. Combine 2 cups flour and salt. Add olive oil and yeast mixture. Blend gradually add remaining 1 cup flour while mixing. Knead until elastic Let rise 10 minutes. (My oven has a proofing setting.)

Spray 2 large pizza pans with Pam and sprinkle with cornmeal. (I suggest pans with holes for a crispy crust.) Divide dough in half and spread each half to form a large circle on the prepared pans. (Dough will be thin) Let rise until double (about 1 hour). Brush or spray on olive oil and bake 10 minutes 450 degrees.

In a skillet on the stove, saute Italian sausage, bell pepper, and mushrooms enough for 2 pizzas.  Add canned diced tomatoes that liquid has been squeezed out. Remove from the crust from the oven and generously top with mozzerella cheese. Spoon on cooked Itallian sausage, bell pepper, and mushrooms with tomatoes. Sprinkle pizza seasoning and freshly chopped basil over pizza and dot with sliced pepperoni. Sprinkle grated parmesan cheese over all. Bake 10 more minutes at 450 degrees.

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Filed under Main Dish, Vegetarian