Category Archives: Vegetarian

November 14, 2010 · 11:15 am

Jello Shapes

These jigglers are perfect for lunch boxes and picnics.  They hold their shape and do not melt with an ice pack in the bag.  My kids have such a fun time cutting out little animals, hearts, and their letter of the week.  You can use the tip of a straw to make faces in the shapes.

by Elizabeth Savoie Dronet

4 small packages of jello, any flavor
1 1/2 cup boiling water
1 cup white grape juice

Mix jello with boiling water, stirring until completely dissolved.  Pour in white grape juice.  Pour mixture into a 9×13 dish and refrigerate until solid.

Cut into cubes or use cookie cutters to make shapes.  You can dip the bottom of the dish in warm water for about 30 seconds to help the jello come out of the dish better.

Store covered in the refrigerator.

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Filed under Dessert, Lunch Box, Vegetarian

November 11, 2010 · 7:37 am

Cinnamon Bananas

When I was in junior high school, Santa brought us a microwave oven for Christmas.  We were all so excited.  The microwave came with a recipe book that included a recipe for “baked” apples.  You simply cored the apple and stuffed it with butter, cinnamon, and sugar then popped it in the microwave.  As kids, the apple coring was not a simple as it looked, so we made up our own after school snack, which was the same thing but with bananas.  We thought it was delicious!  You can eat it alone or serve the bananas with ice cream.  It’s the perfect use for over ripe bananas and my four-year-old kids can easily make it with a little help.

by Elizabeth Savoie Dronet

one banana broken into pieces
sprinkle of sugar
sprinkle of cinnamon
dab of butter

Place all ingredients in a microwave-safe bowl.  Microwave about 1 minute until banana is soft.  Stir to combine.  Serve warm.

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Filed under Dessert, Vegetarian

November 2, 2010 · 9:58 am

Fruit Cookie Cups

These adorable cookie cups are at must at birthday parties.  We call them “adult cupcakes” since they are so much better than regular cupcakes. They also make a great Fourth of July treat when topped with blueberries, strawberries, and raspberries.

by Mary Ellen Burton

1 package Pillsbury sugar cookies (The flat one, not the tube.)
1 7oz jar marshmallow cream
1 8oz cream cheese block softened
small pieces of fruit

Preheat oven to 350.  Grease a mini-muffin pan. Let cream cheese sit on the counter to soften while making the cookie cups.

Cookie Cups:
Use a pizza cutter to cut each cookie in half while it’s still on the cardboard.  Roll each half in the palm of your hand and press into a 1″ circle. Place each disk in the mini-muffin pan.

Press a tool into a cup of flour and then press a circle into the dough until a cup is formed and the sides reach top of pan. Mom actually owns a wooden kitchen tool made for tasks such as this, but if you don’t, get creative!  We’ve been known to use the end of an ice cream scoop and even the handle of a screwdriver!  Your fingers do not work well for this job because they do not put even pressure on the sides of the pan.  The cookies will likely be thin around the top and be difficult to remove later.

Bake for around 8 minutes.  Cool in pan for 3-5 minutes and carefully pry the cups out with a butter knife.  If you wait too long, the cookies may crumble when removed.  If you try to remove them too early, they are too soft to remove.  You want them just right where the cookie is still soft enough to press back into shape if they are damaged during removal.

Repeat process for second half of dough.

Let cookie cups cool completely.

Filling:
In a mixer, combine marshmallow cream and cream cheese until light and fluffy.  Do not attempt to combine by hand. (This is the same recipe as our favorite fruit dip.)

Fill a pastry bag or Ziploc bag with the corner cut off with mixture and carefully fill each cookie cup.  You can also scoop and drop the mixture into the cups with a spoon.

Top with fruit.  Refrigerate until ready to serve.

Yield 24 cookie cups.  We often double the recipe for a crowd.

If you are in a hurry, make fruit pizza instead (see picture below) following the same recipe. Cut into bite-sized squares to serve.

Use pizza cutter to slice cookies in half.

Let cups cool completely before filling.

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Filed under Appetizer, Dessert, Holidays, Lunch Box, Showers or Teas, Vegetarian

October 30, 2010 · 8:33 am

Egg-Drop Soup

Ever wonder how the egg in egg-drop soup gets its shape?  The secret is in the stirring and a little coordination.

This mild egg-drop soup is a winner with the kids, especially if you serve it in “straw bowls,” which are made for cereal.  Alone, it makes a nice lunch.  Serve it as an appetizer or along with spring rolls for supper.

by Elizabeth Savoie Dronet

4 cups vegetable broth
3 cups water
4 tsp soy sauce
2 tsp fresh ginger (or 1/2 tsp powder)

8 oz snow peas, cut into 1/2 pieces
1 1/2 cup bean sprouts

3 eggs, beaten
rice vinegar, sesame oil, and green onions to taste

In a large pot, bring to boil first 4 ingredients.  Add snow peas and bean sprouts.  Simmer about 3 minutes until vegetables are tender.  If you’d like the soup to be thicker, you can add 1-2 Tbsp of cornstarch that has been disolved in a little water.  Be sure to stir it as it is added.  Boil for 1 minute.

Here is where you have to be coordinated.  With one hand stir the soup in one direction.  With the other two hands, slowly pour the egg through a slotted spoon.  Make sure the soup is moving in a circular fashion to ensure that egg ribbons form.  You may have to stop pouring to get the soup moving again and continue.  Add rice vinegar, sesame oil (only a touch) and green onions before serving.

*Small cubes of tofu can be added with the vegetables to make the soup hardier.

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Filed under Soup, Vegetarian

October 25, 2010 · 10:48 pm

Julie’s Pumpkin Bread

My friend Julie brought this delicious pumpkin bread to bible study last fall, and I just had to make it this year.  Canned pumpkin can be hard to find during months other than October and November, so don’t miss your chance to bake a loaf and fill the house with the smell of spice.  I like to serve it with a dollop of freshly whipped cream.

by Julie, Elizabeth’ friend from church

*This recipe makes a large loaf, muffins, several mini loafs or one bunt cake.  The recipe may easily be halved.

Ingredients

3 cup sugar
1 cup oil
4 eggs
15 oz can pumpkin
3 1/2 c. flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
2/3 cup water

Method

Mix dry ingredients  in a bowl and then add in to mixed liquid ingredients.

Bake at 350 in a big loaf pan or bundt for 50-60 minutes until a tester comes out clean.  For muffins or small loaf pans bake a shorter amount of time.

To whip cream, chill metal mixing bowl by swirling around some ice cubes in the bowl and then tossing them out.  Add liquid whipping cream and beat on high until soft peaks form.  Add a little powdered sugar to taste. Spoon over bread.

Freeze or give away extras.  Use a halloween cookie cutter to cut slices into shapes for school lunches.

For muffins, add 2 cups mini chocolate chips. 12-14 minutes for mini-muffins. 20-22 for regular muffins.  Freeze and put in lunch boxes.

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Filed under Bread, Cakes, Dessert, Freezes Well, Lunch Box, Vegetarian

October 17, 2010 · 7:05 pm

Bruschetta

When we lived in Connecticut, Dave and I loved the eating at Match, a restaurant in nearby SoNo.  We loved their three bruschetta appetizer.   When we moved, I searched for a recipe that reminded me of those date nights before children.

So fresh tasting, Dave says this bruschetta is just as good if not better than most restaurant’s.  It’s smooth and not too tangy.

by Elizabeth Savoie Dronet

Ingredients

7 Roma tomatoes, skins removed, diced

1 Tbsp olive oil
2 cloves of garlic, minced
8 basil leaves, thinly sliced
1 tsp balsamic vinegar
Salt and freshly ground pepper

olive oil
sliced French bread

Method

Remove skins of the tomatoes by first preparing a bowl of ice water and a pot of boiling water.  Wash the tomatoes and with a knife gently carve an X from the bottom of the tomato to the top.  Boil the tomatoes for one minute or so until the skin begins to peel away where the X has been carved.  Do not overcook.  With tongs, remove the tomatoes and plunge them into the ice water bath to stop the cooking process.  The skins should easily peel off at this point.  Remove the core and seeds then finely dice.

Place tomatoes into a bowl and add garlic, olive oil, vinegar, basil, salt and pepper.

Brush the bread slices with olive oil on one side and toast.  You may toast them on a griddle or on a cookie sheet in the oven at 450.  Place on the top rack for 5 minutes, oil side down.

Spoon tomatoes over the toast and enjoy!

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Filed under Appetizer, Bread, Lunch Box, Vegetarian

October 13, 2010 · 8:09 am

Best Hummus


Just right for picnics, hummus not only packs well, but is also packed with protein. The secret to the flavor of our favorite hummus is lots of tahini.  We also like processing it long enough for it to become lighter in texture.  It’s one of Dave’s favorite midnight snacks and also makes a great meal on camping trips.

by David Dronet

2 cans chickpeas, liquid reserved
2/3 cup tahini paste
3 tablespoons olive oil
1/4 cup lemon juice
3 cloves garlic
Salt and pepper to taste

In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic, adding a little of the reserved liquid until smooth and fluffy; it will still be slightly grainy. Season with salt and pepper. Transfer to a shallow bowl or plate.  Serve with pita bread, carrots, or pita chips.

For a sandwich, spread hummus inside of a pita pocket.  Add shredded carrots and sliced cucumbers.  Another option is to make a sandwich out of the new “sandwich rounds” adding sprouts and cucumber strips.

*Recipe may be halved.

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Filed under Appetizer, Lunch Box, Sandwiches, Side Dish, Vegetarian

October 8, 2010 · 8:00 am

Tortilla Soup


A favorite of Mom’s, Tortilla Soup satisfies the soul. The hint of cayenne gives the soup some kick. We added refried beans to the original recipe to thicken the soup and substituted tortilla chips for baked corn tortillas to make the preparation quick and easy.  More or less refried beans can be used depending on how thick you want it. Serve tortilla soup with a side of cornbread muffins and Southwestern Salad.

By Elizabeth Savoie Dronet

1 small onion, chopped
1 cup celery, chopped
1 medium tomato, chopped
1/2 teaspoon basil
1 teaspoon cumin
5 cups vegetable stock (We use Knorr’s vegetable bouillon.)
1 can pinto beans, rinsed
1 can of refried beans (I like La Sierra’s chiptole flavor if you can find it.)
salt, pepper
cayenne to taste (Start with 1/4 tsp and add from there.)

3 corn tortillas, sliced into strips and baked OR tortilla chips, broken up
2 teaspoons cilantro, chopped
2 teaspoons lime juice

Sauté the onions and the celery in about 1 tbsp. of butter. Add everything BUT the lime, chips and cilantro. Bring to a boil.  Simmer about 10-15 minutes.  Add lime and cilantro.  Stir in some of the tortilla chips until softened.
We garnished each bowl with crushed tortilla chips and a dollop of sour cream.
* You can freeze the leftovers.

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Filed under Freezes Well, Soup, Vegetarian

October 5, 2010 · 8:02 am

Vegetarian Bean Chili

As soon as the weather turns cool, I feel the urge to make chili or gumbo.  This flavorful recipe is a winner; you’ll never miss the meat.

When we were little, Dad passed a sleeve of saltines around the table, while he kept one for himself.  He’d crumble what seemed like the entire thing into his bowl of Mama’s Chili before devouring it.  This chili recipe is meant to be served over rice, which reminds me of how Dad likes his chili–thick and hearty.

Recipe from Cook’s Illustrated’s The Best Light Recipe cookbook.

1 Tbsp cumin seeds (can substitue ground)
1 medium onion
1 large red bell pepper
9 medium garlic cloves, chopped fine or pressed
3 Tbsp chili powder
1 Tbsp vegetable oil
1/4 tsp cayenne
1/2 tsp salt
2 cans of beans drained and rinsed.  (Can use a mix of pinto, black, kidney or white.)
2 cups water
1 28oz can of crushed tomatoes (or two smaller cans)
1 tsp dried oregano
1 Tbsp brown sugar
1 cup frozen corn
1/4 cup chopped fresh cilantro
1 Tbsp fresh lime juice

Prep:  Chop onions and red bell pepper in the food processor.  Put on a pot of rice.

In a large pot, toast the cumin seeds for 1 minute.  Add oil, onion, bell pepper, garlic, cayenne, salt, and chili powder.  Cook, stirring often, for 8-10 minutes.  (Sometimes I add the chili powder later in this process because the vegetables tend to stick to the bottom of the pot when it’s there.)

Stir in the beans, tomatoes, water, oregano, and brown sugar.  Bring to a boil, then reduce heat.  Simmer for 20 minutes.

Stir in the corn and continue cooking for 5-10 minutes.  Off heat, add the cilantro and lime juice.  Serve over a bowl of rice.  A cornbread muffin is a nice accompaniment.

You can freeze the leftovers or make Frito pies the next day, omitting the rice.

I served this at Dave’s birthday party by keeping the chili hot in a large crockpot and setting up a fixin’s buffet.

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Filed under Freezes Well, Main Dish, Vegetarian

September 29, 2010 · 2:44 pm

Boiled Quail Eggs

My girls love these adorable little egg people in their lunch boxes. They pretend they first say, “Hi!” and then realize it’s lunch…”Don’t eat me!  Ahhh!”  Because they are so small, the girls can gobble them up in one bite, which is better than the mess that can

come from a regular egg.  Quail eggs are also cute on salads.  Find them in Asian grocery stores usually in the produce department.  (Our favorite Houston Asian grocery store is Super H Mart.)

by Elizabeth Savoie Dronet

Boil eggs in water for 3 minutes.  Rinse in cool water.  Gently peel each egg by cracking the entire outside first by rolling it on the counter.  Dipping the egg in water as you peel helps too.

To make the little egg man, use a knife to make two cuts that show the yolk inside. Two black sesame seeds can be used for eyes.  To make egg girls, shredded carrots or sprouts can become hair.

*Tip: Boil the whole package at once and peel.  Store the uneaten boiled eggs submersed in water in the fridge for up to one week.

Santa's Elves. The tops of the eggs were dipped in food coloring to create hats.

Winter Snowman: carrot peel scarf, cheddar nose, ketchup cheeks, sesame eyes & mouth

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Filed under Appetizer, Lunch Box, Salads, Vegetarian