Easy Curry

[apollymi]

I like curry. I like curry a lot. I must: I decided to make enough for two people to eat for lunch for four days.

I wanted something simple that I could make with ingredients I usually have on hand. This is that recipe.

The recipe calls for garam masala, an Indian mixed spice. I bought a bag of it at World Market. I'm told that McCormick's now sells it and I think I've seen it at Publix. If you cannot find it, just substitute the same amount of curry with a dash of nutmeg.

Ingredients:
2 10-oz cans, tomato soup
1 10-oz can, diced potatoes, drained
2 10-oz bags, frozen cauliflower
2 15-oz cans, chickpeas (garbanzo beans), drained
5 Tbsp, garlic powder
5 Tbsp, onion powder
4.5 Tbsp, curry powder
4.5 Tbsp, garam masala
1 Tbsp brown sugar
1/2 cup, milk

Directions:
Boil both bags of cauliflower according to the package directions. If the pieces are very large after boiling, go ahead and cut them up to your desired size. (I do mine bite-size.)

In a large soup pot, open both cans of tomato soup over medium heat. Add onion powder, garlic powder, curry powder, garam masala, and brown sugar. Stir until it's full blended.

Reduce heat to medium low. Add chickpeas, potatoes, and cauliflower. Stir until blended.

Add 1/2 cup of milk just before serving. Stir until blended.

Serve with yogurt and rice or couscous if desired.

Makes 10 1-cup servings. Each serving is about 204 calories, with 2.4 grams of fat, 1.0 mg of cholesterol, 576.4 mg of sodium, 40.4 g of carbohydrates, 8.8 g of dietary fibers, and 8.3 g of protein. It's also very high in vitamin C, something like 60% RDA.

Because I rock like that.

Molé Sauce

[apollymi]

 I've always wanted to try mole sauce, but I never found a recipe I liked. So I scouted ideas and made my own. Quick and easy -- and not terrible for. We did ours over vegetables and rice, but I bet it could be eaten on its own and still be filling.

Ingredients:

• 1 can tomato soup
• 1 8-oz can tomato sauce
• 1 4-oz can green chiles
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 2 tsp ground cumin
• 2 tsp dried cilantro
• 3 Tbsp unsweetened cocoa powder

Sauce Directions:
In a large boiler, mix tomato soup, tomato sauce, and green chiles over medium heat. 

Add garlic powder, onion powder, cumin, and cilantro, stirring constantly.

Add cocoa just before serving.

Extra:

• 1 12-oz can sweet yellow corn, drained
• 1 15-oz can pinto (or black) beans, rinsed and drained
• 1 cup ground soy burger, ground beef, pulled chicken, or pulled pork (actual meats need to be already cooked)
• 2 cups white or brown (instant or long-grain) rice

Extras Directions:
In another large boiler, mix corn, beans, and burger. Allow to simmer until burger is thawed.

Cook rice according to package direction.

Layer rice, vegetable and meat mixture, then sauce on top. Serve with sour cream and cheese if desired.

Stir-fry Zucchini

[apollymi]

This is just something I came up with for a diet I was trying: (almost) nothing but green veggies for 2 weeks. I ended up cheating a bit with what was allowed to make this tastier, but it's actually pretty good.

Ingredients:

• 3 medium zucchini
• 3 Tbsp sesame oil
• 1 Tbsp butter

Directions:
Rinse zucchini thoroughly. Remove both ends and discard. Cut into small pieces according to taste.

In stir-fry pan or wok, heat sesame oil over medium heat. When oil is hot, add zucchini and stir-fry until tender, about 4 to 6 minutes.

Just before removing zucchini from pan, add butter. Allow to melt.

Serve hot.

Other vegetables that can be added or substituted: carrots, broccoli, mushrooms, etc. 

TexMex Pasta

[apollymi]

 Okay, this is an edit on a recipe I found at AllRecipes.com. It sounded really good to me, but I have to be careful with the spices and peppers I eat... so I changed it.

Ingredients:

• 1/2 pound seashell (or other shaped) pasta
• 1 Tbsp onion powder
• 1 15-oz can black (or pinto) beans, drained and rinsed
• 1 12-oz can yellow sweet corn, drained
• 1/2 cup salsa
• 1 Tbsp taco seasoning mix
• 1.5 Tbsp cream cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook according to box directions until al dente. Drain.

While the pasta is boiling, in a large skillet, heat beans, corn, and salsa over medium heat until heated through.

Add onion powder and taco seasoning mix.

Add cream cheese. Allow to melt and mix with other ingredients.

Toss sauce with cooked pasta and serve hot with sour cream and cheese, if desired.

Can be added:
Chicken, steak, soyburger crumbles. Increase the salsa and cream cheese if these are added.
1.5 tsp powdered ranch dressing
1 green pepper, chopped and stir-fried in olive oil

Potato and Celery Soup

[apollymi]

As usual, it's a pretty large making, so that two people can have it for a dinner then take it to lunch.

Ingredients:

• 3 10.5-oz cream of potato soup
• 1 12-oz can diced potatoes, rinsed and drained
• 1 cup diced or sliced carrots
• 3 stalks celery (leaves removed and saved)
• 3.5 cups milk
• 1/2 cup garlic powder
• 1/3 cup onion powder
• 4 Tbsp butter or margarine
• 1/8 cup black pepper
• 1/2 cup sharp cheddar cheese

Directions:
In a large stockpot, combine potato soup, diced potatoes, and milk over medium heat. Stir often. Gradually add garlic powder, onion powder, and black pepper. Tear up celery leaves and add to soup mixture.

In a large saucepan, heat butter over medium high heat. Once it boils, add celery and carrots. Cook until tender, about 5 minutes.

Add butter, celery, and carrots to potato soup mixture. Stir to blend. Allow to cook over medium heat, stirring often, for about 5 minutes or until flavor mixes.

Add cheese just before serving.

Can be added:
Diced cooked ham, bacon, additional cheese. 

Welsh Bakestones

[apollymi]

 I need to preface this with a simple statement: I can cook, but I cannot bake. I try to bake, and you can guarantee someone will be having to clean out the oven because I've blown something up. This recipe may say bakestones, but there is no baking involved. This is all stove-top... so mostly no explosions.

And hey, I even get to use my bakestones icon appropriately! That's them in the picture!

Ingredients:

• 4 cups all-purpose flour
• 1 1/4 cups butter
• 1 teaspoon salt
• 1 1/4 cups white sugar
• 1 1/4 cups raisins
• 2 eggs (or 1/2 cup of Egg Beaters)
• 1 1/2 teaspoons baking powder

Directions:
Preheat a griddle to moderate heat 325 - 350 degrees F (165 - 175 degrees C). Grease lightly. (I usually use butter.)

Beat sugar and butter or margarine together, adding salt and baking powder. Beat in eggs. Add 2 cups of flour and raisins and mix. Then add the other two cups of flour. If it's too dry, add a little milk. If it's too wet, add a little flour.

Roll out about 1/4 inch thick and cut out cookies. I like a round shape for mine, but you can make other shapes if you want.

Place on a greased griddle and brown on both sides.

Substitutions:
1/2 cup of yellow Egg Beaters (or equivalent) can be used instead of 2 eggs.

Broccoli and Cheese Soup

[apollymi]

 Here it is, what you've been waiting for: my fabulous, bad-for-you-but-tastes-so-good broccoli & cheese soup! I would have posted this one sooner, but it's another of those that I have to cook (and therefore write down what I actually do) before I can post it.

Ingredients:

• 1 16-oz (1 lb) bag frozen broccoli
• 1.5 cups matchstick (finely cut) carrots
• 6 cups vegetable (or chicken) broth
• 3 Tbsp onion powder
• dash pepper
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 1.5 cup sharp cheddar cheese
• 1 bay leaf

Directions:
In a medium pot, cook broccoli according to package instructions. Drain well. Chop most of it finely but leaving some larger pieces.

In a large stockpot, combine broth, broccoli, carrots, onion powder, and bay leaf over high heat. Bring to a boil. Reduce heat to medium and cook 5 minutes. 

Add flour and mix until it is completely blended. Add heavy cream and blend. Remove bay leaf and discard; caution: this will be hot! Add cheese and stir until completely blended. Allow to simmer over low heat until it reaches the consistency you want.

Serve hot.

Can be added:
1/2 cup diced, cooked ham

Beer and Cheese Soup

[apollymi]

 Contrary to the name, this contains no beer. It can be subbed in, but I'm none too fond of the taste of it, so it's not in my version.

This recipe is actually why I bought my first recipe book. I've since edited it a bit, but it's way too good not to share.

Ingredients:

• 2 Tbsp butter or margarine
• 2 medium carrots, finely chopped (1 cup)
• 2 medium celery stalks, finely chopped (1 cup)
• 1/4 cup all-purpose flour
• 2 Tbsp onion powder
• 4 cups vegetable (or chicken) broth
• 1 cup sour cream
• 2 cups shredded sharp Cheddar cheese

Directions:
In a large saucepan or stockpot, melt butter over medium heat. Cook celery and carrots in butter until tender, about 7-10 minutes.

Stir in flour and mix until smooth. Gradually stir in broth and add onion powder. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until vegetables are very tender.

Remove saucepan from heat. Stir in sour cream and cheese. Stir until cheese is melted.

Substitutions:
A 12-oz can of beer can be substituted for 1.5 cups of broth, reducing the amount of broth needed to 2.5 cups.

Chicken Pot Pie

[apollymi]

 My co-worker just asked for this recipe, so I'm sharing it with others too. I haven't made it in some time, but the last few times I did make it, it turned out very good.

Ingredients:

• 2 10-oz cans cream of chicken soup
• 2 medium carrots, chopped
• 2 medium stalks celery, chopped
• 2 Tbsp onion powder
• 2 Tbsp butter
• 1 can refrigerated buttermilk biscuits

Directions:
In a medium saucepan, melt butter over medium-high heat. Cook celery and carrots until tender.

Heat oven to 375°. 

Mix cream of chicken soup and vegetables (with butter) in 2-qt casserole dish. Smooth over the top.

Pull biscuits apart then divide into halves through the width. Place/layer on top of soup mixture.

Cook uncovered for 15 minutes or until crust is as browned as you like.

Can be added:
1.5 to 2 cups of pan-cooked chicken breast, 1 bag (cooked) of frozen mixed vegetables.

For a crust all the way around, use a second can of buttermilk biscuits to make the crust. Butter the pan before placing the biscuits down.

Creamed Chicken Soup & Buttermilk Biscuits

Here we are: Old-fashioned creamed chicken then buttermilk biscuits.

Ingredients:

• 1/4 cup butter or margarin
• 1/4 cup unsifted flour
• 1 cup chicken broth
• 1 cup light cream
• 3/4 teaspoon salt (about)
• 1/8 teaspoon white pepper
• 2 cups cooked chicken meat, cut into bite-size pieces
• 2 Tbsp dry sherry (optional)

Directions:
Melt butter in the top of a double boiler directly over moderately high heat. Blend in flour, slowly stir in broth and cream, and heat, stirring, until thickened. 

Set over just simmering water, mix in remaining ingredients, cover and let mellow 10-15 minutes.


Ingredients:

• 2 cups self-rising flour
• 1/3 cup shortening
• 2/3 cup buttermilk

Directions:
Cut shortening into flour. Mix in buttermilk to make a dough. Turn out on floured surface and roll out to about 1/2-inch thickness. Cut with floured biscuit cutter (the top of a jar with a large mouth works just as well) and place on greased pan. Bake at 400° until browned.

For this recipe, you would skip the baking and just put them on top of the pot pie to cook with the pie.

Peanut Butter and Vegetable Soup

[apollymi]

 Okay, I'll admit: when I first heard of this soup, I was none too sure on how it would taste. Frankly, it actually sounded awful. But I had peanut butter going spare in my cupboards, so I decided to give it a go.

Ingredients:

• 3 stalks celery, sliced (1.5 cups)
• 2 medium carrots, chopped (1 cup)
• 2 Tbsp butter or margarine
• 1 10-oz can diced potatoes
• 1 medium zucchini, sliced (1 cup)
• 2 Tbsp onion powder
• 4 Tbsp garlic powder
• 3 cups water
• 4 tsp instant vegetable or chicken bouillon granules (or 4 blocks bouillon)
• 1/2 teaspoon black pepper
• 1 10-oz can diced tomatoes (do not drain)
• 2 Tbsp parsley
• 1/2 cup peanut butter

Directions:
In a large saucepan or Dutch oven, cook celery and carrots in hot margarine or butter, covered, about 7 minutes or till mostly tender. Stir in water, potato, zucchini, bouillon, onion powder, and pepper. Bring to boil, and reduce heat. Cover and simmer for about 10 minutes. Stir in undrained tomatoes and parsley.

In a small bowl (I actually use an oversize cappuccino mug), gradually stir about 1 cup of broth into peanut butter until smooth. Return mixture to pan. Cook and stir till heated through.

To serve, ladle soup into bowls hot.

Super Easy Quesadilla

[apollymi]

 I'm all for easy food. I guess that's pretty obvious by now. And now that I have a microwave again, I can have one of my favorite quick meals. This is a recipe for one; increase the number of ingredients to the number of people as needed.

Ingredients:

• 1 10-inch soft tortilla shell
• 2 slices of cheese
• 2 Tbsp salsa (your choice on level of spice)
• 1 Tbsp sour cream

Directions:
On a microwave safe plate, place tortilla. Tear up sliced cheese and arrange on one half of tortilla only. Smooth one 1Tbsp of salsa on top of cheese. Fold in half.

Place in microwave. Heat on HIGH heat for 30 seconds. Check degree of melting. If it is not completely melted, heat again for 30 seconds. Remove from microwave; let stand 1 minute.

Cut into 4ths if desired. Serve with sour cream and remaining salsa.

Vegetarian Taco Soup

[apollymi]

 This is one of those I made up for Spark People and somehow keep forgetting to share. Well, no longer!

Ingredients:

• 1 4-oz can green chiles
• 1 8-oz can diced tomatoes with juice
• 1.5 cups ground soyburger
• 1 8-oz can whole kernel sweet corn, drained
• 2 Tbsp taco seasoning
• 6 cups water
• 1 cup sharp cheddar cheese (optional)
• 1 Tbsp sour cream (optional)

Directions:
In a large soup pot, bring 6 cups of water to boil. Add all ingredients except sour cream and cheese and return to boil then reduce heat to medium.
Allow to boil on medium heat for 12-15 minutes. Serve hot with sour cream and cheese as desired.

Can be substituted:
1 lb of ground beef or ground turkey can replace the ground soyburger

Can be added:
1 Tbsp of powdered ranch dressing, salsa to your taste

Quickie Cheating Udon

[apollymi]

Here's a shock: I like udon noodles a bit more than I should. So I made this over the weekend to have some quickie and filling in the roomie's and my bellies.

Ingredients:

• 4 oz udon noodles
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 4-5 cups water (depending on your taste)
• 1 block firm tofu, cut into 1/2" bites
• Sauce to your taste (hon tsuyu, teriyaki sauce, soba dipping sauce)
• 1 green onion, tips and white removed, diced

Directions:
In a large stockpot, bring water to boil. Add carrots, onions, celery, tofu, and udon noodles. Allow to boil according to noodles' directions (usually about 12 minutes). If you prefer hot noodles, do not drain! If you want cold noodles, drain, rinse in cold water, and return to pot with equivalent amount of water!

Reduce heat to low and add sauce of choice. Hon tsuyu, teriyaki, soba dipping sauce, and even a thai peanut sauce all work well here.

Ladle into serving bowls and top with green onions.

Can be added:
Snow peas, fresh asparagus, fresh broccoli, chicken, pork 

Four Bean Enchilada Pie

[apollymi]

 Okay, this was originally a recipe for 16 small enchiladas that called for 2 2-qt baking dishes. That's just sort of an ungodly amount of enchiladas, even for me, so I changed it into a pie. Canned beans are good for this, mainly because they're easy and we had all but one in stock in our pantry. You can change the beans according to taste; these are just what I used.

Ingredients:

• 16 6-inch corn tortillas
• 1 15-oz can red kidney beans, rinsed and drained
• 1 15-oz can garbanzo beans (chickpeas), rinsed and drained
• 1 15-oz can pinto beans, rinsed and drained
• 1 15-oz can great northern beans, rinsed and drained
• 1 11-oz can condensed cheddar cheese or nacho cheese soup
• 1 10-oz can enchilada sauce
• 1 8-oz can tomato sauce
• 2.5 cups shredded Monterey Jack or cheddar cheese
• 1/2 cup sour cream
• Sliced pitted olives (optional)
• Chopped green pepper (optional)

Directions:
Preheat oven to 350°. Tear or cut all 16 tortillas in half.

Combine all beans and cheese soup thoroughly in a large bowl. In a smaller bowl, combine tomato sauce and enchilada sauce. In a 2-qt rectangular baking dish, place a layer of bean filling. Layer 1/2 of tortilla halves above filling. Place a thin layer of sour cream over this, then a thin layer of cheese. Next put a thin layer of enchilada sauce mixture. 

For the next layer, put down remaining bean mixture. Layer remaining remaining tortilla halves above mixture. Place a thin layer of sour cream above this, then a thin layer of cheese, reserving some of the cheese. Pour remaining enchilada sauce on top.

Cover baking dish with aluminum foil and place in over. Cook for 20 minutes. Remove foil; sprinkle with remaining cheese. Bake, uncovered, about 5 more minutes or until cheese melts. If desired, sprinkle with olives and green pepper.

Serve hot with sour cream if desired.

Extra Vegetable (Chicken) Noodle Soup

[apollymi]

 Okay, so this is actually only the second time I made this, but each time, it's been pretty wonderful. I think the rough basis for this came from my Easy As... 123 Cooking Chinese cookbook, but I most definitely expanded upon it. It called for what they called "Chinese Stock", which was basically boiling chicken and ham mostly to death and reserving that juice. I prefer something a little faster and a little easier (that requires fewer pots), so I used bouillon and seasoning. If you would prefer the stock method, by all means...

It's very substitution-ready. These vegetables are just what I put in: suggestions, not requirements. I wanted it to be filling. However, I ran out of stockpot-room before I could add everything I wanted to!

Ingredients:

• 8 cups water
• 7 cubes (or tsp) chicken bouillon
• 3 packages ham seasoning
• 1 lb block extra-firm tofu, cut into bite-size blocks
• 1 cup carrots, finely diced
• 2 cups celery, finely diced, with leaves, torn into small pieces
• 1 cup onion, finely diced
• 1 8-oz can bamboo shoots, rinsed and finely diced
• 1 15-oz can asparagus, cut into thirds or smaller
• 8 oz small shaped pasta (I use miniature bowties)
• 2 Tbsp ginger powder
• 5 Tbsp Maggi seasoning
• 1/2 cup green onions, only green sections, finely chopped (optional)

Directions:
In a large stockpot, combine water, bouillon, and seasoning. Add carrots, celery, and onion. Bring to a full boil. Add remaining ingredients except green onions. Allow to cook at least 10 minutes or until all vegetables are tender. 

Garnish with green onions is desired. Serve hot.

Can be substituted:
1 lb of chicken breast or tender pork can replace the tofu.
A combination of soy sauce and Worcestershire sauce can be substituted in equal parts for the Maggi seasoning, according to Cook's Thesaurus.

Sweet Salsa Couscous

[apollymi]

 Here's a real shocker: sometimes, I'm really lazy and don't want to bother with a big meal. For those occasions, I have tried-and-true fallbacks that I go back to. This is one of them. It doesn't sound like it would be terribly filling, but it'll fool you: it is. 

Ingredients:

• 1.25 cup water
• 1 cup couscous
• 1 Tbsp butter or margarine
• 2 Tbsp apricot preserves
• 1.5 Tbsp salsa (as hot as you like it)

Directions:
In a large pot, bring water and butter to a boil. Add couscous and stir. Remove from heat and cover. Let stand for 5 minutes.

Add salsa and preserves. Serve hot.

Can be substituted:
Mango jelly or preserves can be substituted for the apricot preserves. Orange marmalade might work as well, but I've never tried it.

Moroccan Couscous

[apollymi]

 Going along with last night's quickie recipe, here's another one. It's not quite as fast as the Sweet Salsa Couscous, but it's up there.

Ingredients:

• 1.25 cup vegetable broth
• 1 cup couscous
• 1 Tbsp butter or margarine
• 1 can garbanzo beans/chickpeas, drained and rinsed
• 1 cup raisins

Directions:
In a large pot, bring broth and butter to a boil. Add couscous and stir. Remove from heat and cover. Let stand for 5 minutes.

Add chickpeas and raisins. Stir to mix well. Serve hot.

Can be substituted:
Chicken broth can be substituted for the vegetable broth. Bouillon and water can also work.
2 cups of diced chicken can replace the chickpeas.

Miso Soup

[apollymi]

 So, I suppose it's inevitable that I finally post this recipe, since it was the first thing I learned on my own to cook. This is the recipe I learned to cook it with, but the wonderful thing about miso soup is that it is imminently variable: almost anything used in Japanese cooking can be put into it.

Ingredients:

• 1.5 Tbsp instant dashi
• 3 cups water
• 1 long section wakame seaweed, sliced into tiny bites
• 1 12-oz block tofu, cut into bite-sized pieces
• 1 to 2 Tbsp shiro miso (white miso), or to taste
• 1 Tbsp green onions/scallions, finely chopped

Directions:
Reserve miso in a bowl or large cup. Miso must NOT be boiled.

Put bonito flakes in large pot and add water. Stir to mix then turn on high heat. As it approaches boil, add tofu. 

Once the soup reaches a boil, scoop some of the liquid out into the miso and mix into a fine paste. While mixing, add wakame seaweed. Remove the pot from heat and add miso, stirring well to mix. Top with green onions and serve hot.

Can be substituted:
Akai miso (red miso) can be subsituted for shiro miso (white miso) if you prefer a saltier soup.

If you do not have access to instant dashi, the traditional method of making miso is to take 1 piece of dried kombu, 2-3 packets of dried bonito flakes, and 5 cups of cold water. Put the water on to boil, add the kombu, and heat, skimming any scum off the surface. Right before it boils, remove the kombu. Raise the pan till boiling stops, lower it back to the stove, and just as the water starts to boil again, toss in the bonito flakes. Bring to a full boil then remove from heat. Allow flakes to settle then strain through a piece of muslin, reserving the liquid. This is your dashi base, which can be frozen quite nicely.

A simpler substitution if you don't have access to instant dashi, bonito flakes, kombu, or any of the myriad other ways of making dashi, is to use a thin chicken or vegetable broth. It won't have exactly the same flavor, but the miso itself is the main flavor of the soup.

If you don't have access to wakame seaweed (which I don't anymore), spinach sliced into thin strips makes a great substitution. If you use spinach instead of seaweed, add it at the same time as the tofu. It is a little more sturdy than wakame and won't be hurt by boiling.

Can be added:
Carrots and/or shiitake mushrooms cut into thin strips or slices can be added. I've seen fish added as well. If pork is added, it becomes tonjiru, pork soup. The majority of the time, though, the ingredients I use are what's usually all that's in the soup.

A cultural note:
In Japan, you drink soup, not eat it.

Quickie Fried Rice

[apollymi]

 Okay, this is actually the first recipe I wrote out and shared with people. It was for a Speech and Communications class, and well... I get nervous talking in front of people. So, by the time I finished the presentation, I was a nervous wreck. However, unlike a couple other people in the class, no one had to turn out the lights for me and I didn't pass out.

Ingredients:

• 2 cups instant rice (white or brown, your preference)
• 2 cups water
• 2 Tbsp cooking oil (vegetable, corn, olive)
• 3-4 large eggs
• 3-4 Tbsp soy sauce
• 1 Tbsp onion powder

Directions:
Cook the rice according to the instructions on the package. Allow to sit for at least 15 minutes for all water to absorb and rice to become slightly dry (but not completely dry).

While the rice is absorbing, in a large saucepan or wok, heat the oil over medium heat. Once it's hot, add egg. Scramble the egg until cooked through or slightly browned, according to your tastes. Stir in the dried rice. Sprinkle on the onion powder, add the soy sauce, and stir until mixed well.

Can be substituted:
3/4 to 1 cup of egg substitute ("Egg Beaters") can replace the eggs for lower cholesterol and calories.

Can be added:
About half a pound of your meat of choice can be added. Peas and carrots can be added. Most any vegetable used in Chinese cooking can be added.

White Cheese Sauce

[apollymi]

 Okay, I think it's pretty much common knowledge at this point that I like pasta. I like pasta a lot, like a really, really lot. So these next few recipes are going to be various pasta sauces that I've tried and loved

Ingredients:

• 3 Tbsp. butter or margarine
• 1.5 Tbsp onion powder
• 2 Tbsp all purpose flour
• 1 chicken bouillion cube dissolved in 3/4 up boiling water
• 1/4 cup shredded sharp cheese (Cheddar preferable)
• 1/4 tsp tarragon
• 1/4 cup heavy cream

Directions:
In a medium saucepan, melt butter over medium-high heat. Add onion powder and all purpose flour to make a roux. 

Add dissolved bouillion, tarragon, and cheese. 

Cook, stirring constantly, until mixture thickens and bubbles. Remove from heat and stir in cream. Salt and pepper to taste.

Can be substituted:
1 cup of diced onions can replace the onion powder. 
Heavy cream can be replaced with milk and 1 Tbsp all purpose flour. Add addition onion powder (about 1/4 a teaspoon) if this method is used.

Can be added:
Instead of just serving this over about 8-10 oz of pasta, cut the pasta in half. Add California veggies (broccoli, cauliflower, and carrots), either frozen in a 16 oz bag or fresh equally 16 oz. (1 lb).

Kicky Cheese Sauce

[apollymi]

 I'm calling this "Kicky" Cheese Sauce because I have another Cheese Sauce coming up that's a bit milder. I got this recipe from the same place I got the White Cheese Sauce recipe: on a bag of frozen California vegetables. I've been keeping up with this bag for years so that I had these two recipes.

Ingredients:

• 2 Tbsp butter or margarine
• 2.5 Tbsp all purpose flour
• 1 cup milk
• 4 slices of American processed sliced cheese
• 1/4 tsp Worchestershire sauce
• Garlic powder and pepper to taste

Directions:
In a medium sauce pan, melt butter and blend in flour to create a roux. Add milk and other ingredients slowly.

Cook over medium heat, stirring constantly, until smooth and thick, approximately 7 minutes.

Can be added:
Instead of just serving this over about 8-10 oz of pasta, cut the pasta in half. Add California veggies (broccoli, cauliflower, and carrots), either frozen in a 16 oz bag or fresh equaling 16 oz. (1 lb).

Plain Cheese Sauce

[apollymi]

 And here's the plain cheese sauce I mentioned at the previous recipe. Now this is one I picked up from my Grandmother, so it's very trial and error. Mostly the roomie and I had to try a few icky cheese sauces before I got to one that works well.

This is great over pasta, but it's equally as good over broccoli and/or cauliflower.

Ingredients:

• 2 Tbsp butter
• 2 Tbsp all purpose flour
• 1-2 Tbsp onion powder (to taste)
• 1 Tbsp garlic powder (or to taste)
• 1/2 to 3/4 cup sharp cheddar cheese
• 3/4 cup milk

Directions:
In a medium saucepan over medium-high heat, melt butter and add onion powder and garlic powder. Stir in flour to create a roux.

Slowly stir in cheese and milk. Stir until smooth and creamy. Serve hot.

My Unique 3 Cheese Alfredo Sauce

[apollymi]

 So, this is another recipe I picked up from my Grandmother, but I embellished it a good deal. This recipe is why I always have plain cream cheese on hand. This is wonderful on pasta, vegetables, and (I'm told) chicken. It can also be used as a cheap fondue to dip toasted bread in. If you are using it as a fondue, add a drop or two more of hot sauce.

Ingredients:

• 2 Tbsp butter or margarine
• 6 oz cream cheese
• 1/2 cup sharp Cheddar cheese
• 1/4 cup grated Parmesan Cheese
• 1-2 Tbsp onion powder (or to taste)
• 1-2 Tbsp garlic powder (or to taste)
• 3 drops Louisiana hot sauce
• 3/4 cup milk

Directions:
In a medium saucepan over medium-high heat, melt butter. When the butter is melted, add cream cheese. Stir until smooth.

Add Cheddar Cheese, Parmesan Cheese, onion powder, and garlic powder. Add 3 drops Louisiana hot sauce. Stir until smooth.

Add 3/4 cup milk. Stir until smooth. Serve hot.

Can be substituted:
If you don't have access to Louisiana hot sauce, a few dashes of paprika should work about the same.

Broccoli and Pasta Soup

[apollymi]

 Okay, so I did my broccoli and cheddar soup before, so now it's time for my broccoli and pasta soup. They're vaguely similar, but I like the extra flavor in this one.

Ingredients:

• 2 Tbsp butter or margarine
• 2 Tbsp all purpose flour
• 1 cup sharp Cheddar Cheese, plus 1/4 cup for sprinkling on top of soup
• 2 Tbsp onion powder
• 2 Tbsp garlic powder
• 1 cup dry macaroni noodles (or other small shaped pasta)
• 1 cup frozen broccoli
• 1 vegetable bouillion cube
• 5 cups water
• Pepper to taste

Directions:
In large saucepan or Dutch oven over high heat, bring water to boil. Add bouillion, pasta, and broccoli. Allow to cook according to pasta's package directions. (About 11 minutes for macaroni.)

While the pasta mixture is cooking, in a medium saucepan over medium-high heat, melt butter. Add all purpose flour to make a roux. Add onion powder and garlic powder and stir until smooth.

Add Cheddar cheese and pepper (if desired), and stir until smooth. Spoon over about half a cup of broth from your other pot (with the bouillion) and stir until smooth. 

When pasta mixture is finished cooking, reduce heat to low. Add cheese mixture and stir until soup is well mixed. Serve hot with additional Cheddar cheese on top.

Can be added:
Chopped ham cubes can also be added to this, but cut back somewhat on the macaroni if you do this. Also, diced green onions is a good source of additional flavor; add with Cheddar cheese to serve.

My Yum-tastic Cheese and Veggie Soup

[apollymi]

 Okay, yes, it's the middle summer. Yes, it's been over 100° for the last week. And yes, I made soup. It's always cold inside my building at work.

This sounds like it would be a hard recipe from the ingredients, but really, it isn't. It's just a matter of cooking it until the broccoli thaws and the celery is tender.

Ingredients:

• 4.5 cups vegetable or chicken broth
• 1 15-oz can creamed corn
• 1 12-oz can diced carrots
• 1 12-oz can diced or sliced potatoes
• 2 medium to long sticks celery, chopped
• 2 green onions, chopped
• 4 oz frozen broccoli florets
• 1 16-oz jar  processed cheese
• 1/2 tsp celery seed or celery salt
• 1/2 Tbsp onion powder
• pepper to taste

Directions:
In a large Dutch oven, combine broth and corn over medium-high heat, stirring to mix. Add in other canned vegetables (carrots and potatoes) and again stir to mix. Add diced celery, frozen broccoli, celery seed/salt, onion powder, and pepper to taste; again, stir to mix.

As the soup comes to a boil, spoon in the entire jar of processed cheese, stirring as each spoonful is added. Once cheese is added, reduce heat to medium-low.

Allow to cook over medium-low heat for about 10 minutes or until broccoli and celery are tender, stirring frequently. This will assist the cheese sauce in melting, but it will also keep the cheese from sticking to your pan. When about 5 minutes are left, add the green onions.

Serve hot and enjoy!

Note:
This can also be done in a slow cooker, using fresh potatoes and carrots. If using this method, combine broth, vegetables (except green onions), and spices, and cook on low heat about 7 to 8 hours. Add the cheese, and cook about another 30 minutes. Add the green onions; cook about 5 minutes more. Serve hot.

Any other vegetables you would like to add -- that go well with a cheddar cheese sauce -- can be added or substituted.

Fruity Salsa

[apollymi]

 Okay, we bought an "Edible Arrangement" for a coworker at my office. Looking at all that fruit made me hungry. I wanted spicy. I looked around to get ideas... then played.

The loveliest thing about this recipe is any fresh fruit can be added. See below for more ideas!

Ingredients:

• 5 strawberries, stems removed
• 1 apple, cored and skin removed
• 1 8-oz can pineapple, tidbits or crushed
• 1 4-oz can peaches, chunks
• 3 fresh cilantro leaves
• 1/4 lb fresh cantaloupe
• 1/6 lb fresh honeydew melon
• 1 tsp brown sugar
• 3/4 cup mojo sauce (Recipe here if unavailable)

Directions:
Chop all fruit into bite sized pieces. Finely chop the cilantro. Mix fruit, brown sugar, and mojo sauce in casserole dish or bowl. Cover and refrigerate for at least 20 minutes.

Serve cold with low salt chips or Cinnamon Tortilla Chips. It can also be used as a sauce for chicken or pork chops.

Can be substituted or added:
Kiwi fruit, mango (when in season), roma tomatoes, bananas, raspberries, fruit preserves, white onions, red onions, red peppers, yellow peppers, garlic, lime juice, sweet corn, black beans

Extra Quick "Jambalaya"

[apollymi]

 Yeah, by now you know me: if it can't be made in half an hour or less, generally speaking, I try not to make it often. I think a lot of people also now know I like my food to be either spicy or creamy. This one is the former of the two. 

I made this from what I had on hand this morning. By no means is this to be considered an authentic Creole or Cajun jambalaya. This is a quick and dirty version of "white jambalaya", made in a house with no meat to be had. Some suggestions are made below of additional things that can go in.

Ingredients:

• 4.5 cups stock, or 4.5 cups of water and 2 Tbsp of bouillon (vegetable or chicken)
• 1.25 cups instant rice
• 3 stalks celery, chopped
• 1/2 cup Boca ground soy burger
• .5 cup small dry pasta
• 1 10-oz can corn, drained
• 1.5 to 3 Tbsp onion powder
• 1 to 2 Tbsp garlic powder
• 1 to 2 Tbsp cajun spices (salt, pepper, onion powder, paprika, garlic powder, cayenne powder, thyme, oregano)
• 1/4 to 3/4 cup picante sauce

Directions:
In a large stockpot, bring stock to a boil over high heat. Reduce heat to medium. Add all ingredients except the picante sauce. Allow to cook over medium heat about 10 minutes. Reduce heat to medium-low. Add picante sauce. Allow to cook another 10 minutes or until food is tender. Serve hot.

Note:
The amounts on the spices depend completely on your own tastes. I just know I can't have terribly spicy foods, so I tend to use the minimum spices. The pasta was only added because I wanted to make sure this was going to be thick and filling -- and I had already used up almost all the rice I had on hand. This recipe, as it stands right now, is feeding 2 people 1 meal a day for at least 2 days.
This version is closer to "white jambalaya" either of the other two more authentic kind. Basically, "white jambalaya" tends to be made outside of Louisiana and tends to be the quickie, cheating kind of jambalaya. This is definitely that.

Can be added or substituted:
Chicken and sausage are usual staples of jambalaya. I've also seen a lot of pots of jambalaya with shrimp, crawfish, or ham. Use them in any combination to your own tastes. Peas are also something I've seen in jambalaya from time to time.
Creole ("red") jambalaya typically uses tomatoes. Cajun ("brown") jambalaya typically doesn't. I didn't have tomatoes in stock except what was in the picante sauce, so feel free to add more -- or not. 
Basically, with jambalaya, it's a sort of anything goes: toss in whatever you want, just don't forget the spices, celery, and onions (onion powder)!

Vichyssoise

[apollymi]

 The blame for this one lies solely on Waiter Rant, in particular this entry. Somehow, that entry led to me hunting down a recipe for Vichyssoise for make for the roommate and myself for dinner. I found a couple of good ones on AllRecipes.com, but unfortunately, my stomach has turned against me: it will no longer allow me dairy products. Once I had an idea of what I wanted to do, I skipped over Cook's Thesaurus for what I could use instead of heavy whipping cream. 

Sadly, I had no fresh potatoes on hand, and the ones in the store did little to impress me. I did have canned diced potatoes and so used them. So yes, this is a vegetarian-friendly, non-dairy version of Vichyssoise. I'll give the recipe how I made it, as well as include a more traditional version along side.

Ingredients:

• 2 leeks, trimmed at top and bulb, chopped
• 2-3 Tbsp butter or margarine
• 1 Tbsp onion powder or 1 onion
• 3 cans diced potatoes, drained, or 5 potatoes, diced
• 5 cups vegetable or chicken broth
• 1/2 Tbsp dried marjoram
• 1/4 Tbsp dried thyme
• 1 bay leaf
• 1 block soft or extra-soft tofu
• 1/4 to 1/2 cup plain soy milk

Directions:
In a very large stockpot (I used a 12 gallon one) over medium heat, allow butter to melt and add leeks. If you are using real onions, add it at this step as well. Do not allow them to brown. Cook over medium heat about 7 to 8 minutes to allow the leeks (and onions) to tenderize. 

If you are using onion powder, add it now. Add potatoes, bay leaf, marjoram, and thyme. Stir thoroughly. Add broth and cook: 20 minutes if using canned potatoes, 40 minutes if using real potatoes. Remove bay leaf and discard.

Using a food processor, puree the soup until it is at a fairly smooth consistency then return to pot. (I like a little texture to my soup, so we didn't completely puree it. You may have to puree in stages, using another large stock pot to hold the mixture once it's pureed.) Puree the tofu and add to the pot. Add 1/4 to 1/2 a cup of plain soy milk to thin it slightly. 

Can be served hot or cold. Both are delicious. 
Garnish with scallions, shallots, or cheese and bacon bits. (I haven't tried to the latter, but I've heard it's good.)

More traditional:
Instead of using 3 cans of potatoes, use 5 "real" potatoes. Use 1 onion instead of onion powder. Use chicken broth instead of vegetable broth. Finally, instead of tofu and soy milk, use about 1 1/4 cups of heavy whipping cream.

Can be added:
1 clove crushed garlic can be added at the first step. Other spices are up to you. :)

Fiesta Ravioli

[apollymi]

 Two in one day! This hasn't happened in a while.

I had French last night for dinner and again today at lunch with the Vichyssoise. I decided I was craving Mexican, so I went hunting until I turned up this recipe. 

Ingredients:

• 24-28 oz frozen ravioli, beef or cheese (or mixture of both)
• 10 oz enchilada sauce
• 8 oz salsa (your degree of hotness)
• 1 Tbsp garlic powder
• 1.5 cup cheese (Cheddar, Monterrey Jack, or Mexican blend)

Directions:
In a large stock pot, cook ravioli according to package directions.
In another pot, combine enchilada sauce, salsa, garlic powder, and 1 cup of cheese over medium heat. Cook until head thoroughly and cheese is well mixed.
When ravioli is finished cooking, drain and return to pot. Add sauce and mix well. 
Serve hot with remaining cheese

Quick Queso Dip

[apollymi]

 Do you ever go through those spells where you have to eat one thing over and over and over? Yeah, that's where I am. And the food of choice is -- oddly enough -- cheese dip. Queso is the preference, but any cheese dip is working really nice for me lately.

Well, queso dip that isn't in a glass jar with Doritos/Fritos/etc on the front can be expensive and/or too spicy. And the Doritos/Fritos/etc queso always seems to use yellow cheese and so doesn't look like "real" queso. So I took it upon myself to come up with my own queso recipe, based on one I found on AllRecipes.com. Getting it off the stove and tasting it was one of those "damn, I'm good" moments.

Ingredients:

• 12 slices White American cheese
• 1-2 4-oz cans green chillies (to your own taste)
• 1 Tbsp butter
• 1/2 cup milk (I used soy)
• 2 Tbsp cumin powder
• 2 Tbsp onion powder
• 2 Tbsp garlic powder
• chili powder to taste

Directions:
In a heavy bottom medium boiler or pot, slowly heat the butter and milk over medium-low heat until butter begins to melt. Tear cheese into smaller sizes and add to milk and butter, stirring constantly, until cheese melts. Putting it into smaller pieces helps this go faster. 

Once the cheese melts, stir in the green chillies. Once this is mixed, add the remainder of the spices to your own taste. You may need to add additional milk if it becomes too thick. Serve hot with chips or over enchiladas/tacos/etc.

Note:
This reheats well in the microwave. However, be sure to cover it and stop to stir it frequently, no less than every minute.

Mexican Gumbo (Qdoba-style)

[apollymi]

 Okay, I'll admit it: I like Mexican food. I like it entirely too much for my wallet. And Qdoba's Mexican Gumbo is a special favorite of mine, and at close to $7 a bowl, it adds up a little too quickly. So the last time I got it, I checked out what all went into it and extrapolated... as usual. This is my version of Qdoba's Vegetarian Mexican Gumbo.

Ingredients:

• 3 cans vegetable or chicken broth (approximately 6 cups)
• 1.5 cups instant rice
• 2 cups chunky salsa or picante sauce, your degree of heat
• 1.5 Tbsp onion powder or 1 medium onion
• 3 Tbsp cilantro
• 1 Tbsp lime juice
• 3 green onions, chopped
• 1 Tbsp chili powder (optional)

Directions:
Cook instant rice according to package directions. Do not use salt or butter. A pinch of cilantro can be added to the rice as it cooks.

While rice is cooking, in a large stockpot, heat broth over medium heat. As it reaches a rolling boil, slowly stir in salsa and onion powder. if you are using chili powder, add it at this point. Bring back to boil. Add cilantro, green onions, and lime juice.

Add finished rice, and stir to mix.

Serve hot with sour cream, cheese, and guacamole as desired.

Can be added:
1 cup of cooked chicken, pork, steak, beef, soyburger, or tofu can also be added. If this is done, add 1 to 1.5 more cups of broth. 1 can of Rotel tomatoes with chilies can also be added; do not drain.

Can be substituted:
I can't have sour cream anymore (more's the shame), so I use Greek Yogurt. It gives it a slightly stronger flavor and blends with the taste well.

My "other" loaded potato soup

[apollymi]

 I posted a link for my "Potato and Celery Soup" back in January. This soup is very similar to it, but there are some alterations I've made to it both for my newly found stomach issues and for the fact my roommate still enjoys meat. 

Ingredients:

• 3 cups milk (I use soy)
• 1 cup vegetable broth
• 4 cans diced potatoes or 6 real potatoes
• 2-3 medium stalks celery, chopped, leaves shredded and saved
• 2-3 carrots, chopped
• 2 Tbsp onion powder or 1 small onion
• 1 Tbsp garlic powder
• 1 Tbsp butter or margarine
• 3-4 green onions, chopped
• Dash (no more than 1/8 tsp) chili powder
• Dash ranch dressing powder (optional)
• 1-2 Tbsp crumbled bacon or Bacon Bits (optional)
• 2 Tbsp extra-sharp Cheddar cheese (optional)

Directions:
If you are using "real" potatoes, peel them and cut them into small cubes. In a large pan, boil them on high heat until tender, about 20 to 30 minutes. 

In a large stockpot, melt butter over medium-high. Stir in celery and carrots. Cook for 5 minutes or under vegetables are tender. If you are using real onions, add them with the celery and carrots. Reduce heat to medium low. 

Slowly add broth and milk, stirring frequently to prevent sticking. Stir in potatoes and spices. Allow to cook over medium-low heat until heated through, about 10 minutes. Stir frequently to prevent sticking. Add green onions and shredded celery leaves about halfway through the last.

Scoop into bowls. Garnish with bacon, cheese, and extra green onions as desired.

Can be added:
About 1 cup of chopped ham can be added. Additionally, chopped leeks and chopped mushrooms can also be added. If these are added, also add 1 cup of broth or milk.

Spinach Casserole

[apollymi]

 The tradition around here for New Year's Day lunch is to have greens (for money in the new year) and black eyed peas (for luck). This is my greens recipe for my roommate and myself.

As a note, this is one of those recipes where I do a lot of the directing and I let my roommate do the actual preparation work. I love eating spinach, but I get physically ill whenever I try to squeeze the water out of it. Just thinking about it makes me shudder.

Ingredients:

• 1 12-ounce can spinach
• 4 oz cream cheese/cream cheese substitute
• 2 Tbsp butter/margarine
• 3-4 Tbsp Parmesan cheese
• 2 tsp onion powder
• 1/8 to 1/4 cup milk/soy milk
• 1/4 cup bread crumbs (optional)

Directions:
Set stove for 350°. Allow to preheat.

Drain spinach well. This will involve having to squeeze the excess liquid from it. Transfer to 1 quart casserole dish.

Add cream cheese, butter, onion powder, and half of Parmesan cheese to spinach. Mix well. Add milk as needed.

Sprinkle with remaining Parmesan and cook in oven at 350° for 20 minutes. If you are using the bread crumbs, add them after 5 minutes.

Spicy black-eyed peas with pasta

[apollymi]

 Okay, I'm from Georgia. I'm probably giving up my honorary "GRITS" (girls raised in the South) badge by admitting that... I hate black eyed peas. I actually cannot stand them. There is no way that they can be cooked that I will enjoy them. However, it's traditional to have them at New Year's Day lunch for luck. So I have to find ways that I can stomach them for this one meal a year. This is one of them.

Ingredients:

• 4 oz small shaped pasta (I used elbow macaroni)
• 1 10-oz can black-eyed peas
• 3/4 cup picante sauce/salsa (pick your own degree of spice)
• 1/2 tsp sugar
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder

Directions:
Cook pasta according to box instructions. Drain thoroughly and return to pot. 

Drain and rinse black eyed peas. Add to pot with pasta. Add picante sauce/salsa, sugar, onion powder, and garlic powder. Mix well. Serve hot.

Yakisoba

[apollymi]

 In Albany, GA, where I'm from, there's a Japanese restaurant, Shogun, that serves every meal with fried rice and yakisoba (vegetable noodles). I, of course, absolutely adore these noodles, but it took until now, almost 10 years since I first went to Shogun's, to try to emulate the yakisoba. About.com had a good recipe. I just modified to the ingredients I had on hand.

Ingredients:

• 1 packet soba or somen (about 2 oz)
• 3 large stalks celery, finely sliced on a diagonal
• 1 cup carrots, finely sliced
• 1/2 tsp ginger powder
• 1 Tbsp sesame oil
• 2 Tsbp teriyaki sauce

Directions:
Break soba/somen into 3rds and cook according to package directions (about 3 minutes for somen, 5 for soba). Drain.

In a large stirfry pan, heat sesame oil over medium heat. Add celery and carrots, and stirfry about 5 minutes. Add ginger to vegetables.

Add noodles and stir into vegetables. Add teriyaki and stir into dish. Serve hot.

Can be substituted:
If soba or somen isn't available, you can use angel hair pasta or other thin pastas. Teriyaki sauce can be replaced by soy sauce if you prefer salty.

Can be added:
Other vegetables can be added, such as asparagus, leeks, cabbage, spinach, etc.

Vegetarian French Onion Soup

[apollymi]

 I have long loved French Onion soup, but since I went vegetarian, it's been something I've had to deny myself. Well, no more, I decided: it was time to change that.

Ingredients:

• 1 medium onion, sliced
• 2.5 cups of vegetable broth
• 3-5 garlic cloves, minced, according to your tastes
• 3/4 cup water
• 2 Tablespoons butter or margarine
• 1 Tablespoon flour
• 1 Tablespoon soy sauce or Worcestershire sauce
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/2 cup shredded Parmesan cheese

Directions:
In a medium sauce pan, melt the butter over medium heat and add the onions. Stir until tender, about 20 minutes. Add minced garlic cloves at about the 10 minute point.

Add flour, stirring constantly so that it does not stick. Slowly add broth and water in stages; this helps to prevent lumps of flour from forming. Add soy sauce, parsley, and thyme at this time as well.

Bring to a boil. Reduce heat to medium-low (if your stove burner dials use numbers, around a 1 or a 2) and simmer for 20 minutes.

Serve hot with shredded Parmesan cheese.

White Pasta with Vegetables

[apollymi]

 Okay, I'll admit: I got this one from my Grandmother. Of course, being me, I had to make my own variations to a dish she was already making variations on. I was pleased and it got good Facebook comments.

Ingredients:

• 3 zucchini, diced
• 1/2 carrot, diced or 1/2 cup matchstick carrots
• 6 oz penne pasta
• 6 oz cream cheese
• 3 Tablespoons Italian dressing or 1Tbsp white vinegar, 2 generous Tbsps olive oil, and Italian seasonings to taste
• 1 cup vegetable or chicken broth

Directions:
Cook penne according to the box instructions. Drain and hold

Meanwhile, in a stir-fry pan, sauté vegetables in Italian dressing/Italian dressing mixture. Once the vegetables are tender, add cream cheese and melt. Add broth to maintain moisture. 

Add the cooked penne and toss before serving.

Can be added:
One can of diced/shredded chicken. 1 red bell pepper would also be good

Broccoli and Cheese Casserole

[apollymi]

 Yes, I'm Southern. We love our casseroles. This one is a particular favorite in my house. Hopefully it will be in yours too!

Ingredients:

• 2 heads broccoli, diced, using flowers and stems or  2 bags frozen broccoli
• 1 can, cream of celery soup or cream of chicken soup
• 1 Tbsp of onion powder
• 1 large Tbsp of sour cream
• 1 cup sharp or extra-sharp Cheddar cheese
• 1/2 cup bread crumbles or toasted panko

Directions:
Fresh Broccoli: Chop broccoli stems finely. Cut flowers to a size that works for you; we usually cut them as small as we do the stems. Be sure to trim the rough end off and discard it before using the broccoli. Boil in a medium sauce pan for 30 minutes or until broccoli is tender.

Frozen Broccoli: Boil two bags of frozen broccoli according to package directions.

Preheat oven to 350°. 
In a small mixing bowl, combine soup, sour cream, and onion powder.  Add cheese to this and mix again.

In a 9x13 casserole, combine cooked broccoli with the soup and cheese mixture and mix. Sprinkle bread crumbs.

Cook at 350° for 20 minutes. Serve hot and enjoy!

Buffalo Mac 'n' Cheese

[apollymi]

 Okay, it's been a while. I've been slacking on updating here, but for a reason: I've been feeling absolutely horrid. I've barely been able to eat much of anything, so I haven't been doing a lot in the way of experimenting with my cooking. I do, however, have a few new recipes to share. I'll try to stagger them out, so I'm not spamming your friends page.

Ingredients:

• 1 box of cheap macaroni and cheese
• 1 Tbsp butter or margarine
• 1/4 cup milk
• 1/8 cup reduced fat cheddar cheese
• 1/8 cup reduced fat 2% mozzarella cheese
• 2-4 Tbsp buffalo sauce, to your own taste

Directions:
Prepare box macaroni and cheese according to package directions. (Usually, boil pasta for 7-12 minutes. Drain. Add powdered cheese packet included in box, butter, and milk. Mix well.)

Add remaining ingredients and mix well.

Brown Rice with Herbes de Provence

[apollymi]

 I was at the store yesterday and picked up some new herbs to play with, among which was Herbes de Provence. We had some brown rice going spare in the pantry, so it seemed the ideal time to use a little bit of it up. This is a very simple recipe, but even my roommate (who doesn't like brown rice at all) enjoyed it.

Ingredients:

• 1/2 cup (about 120 ml) uncooked brown rice
• 1 1/2 cup (about 300 ml) of vegetable broth or chicken broth
• 1 Tbsp (about 15 ml) of Herbes de Provence
• 1/2 Tbsp (about 7 ml) of onion powder
• 1/2 Tbsp (about 7 ml) of garlic powder
• 2 Tbsp (about 30 ml) of butter or margarine (optional)

Directions:
Add broth and spices (last 3 ingredients) to medium size pot. Bring to a boil over high heat. Add rice. Reduce heat to low and cover. Cook for 45-50 minutes (I did 48). Allow to thicken if needs be.

Stir to mix thoroughly and serve hot. Add 1 Tbsp of butter to each serving if desired.

Needlessly Fancy Mac 'n' Cheese

[apollymi]

 I can't stand the taste of plain macaroni and cheese. I'm always finding ways to dress it up a bit. Of all the ways I've ever done it, this one might be my favorite.

Ingredients:

• 1 box of macaroni and cheese, any brand
• 2-3 green onions, chopped
• 1/2 cup of soy milk or skim milk
• 1/4 cup of sharp cheddar cheese
• 2 Tbsp of butter or margarine
• 1/2 cup of plain Greek yogurt

Directions:
Cook macaroni according to package directions and drain well. Return to pot or casserole dish. Add remaining ingredients to macaroni. Mix well. Serve warm.

Corn with Green Onions and Lavender

[apollymi]

 Among those herbs I picked up yesterday, I also got lavender. I think I might have found something very lovely to play with. I must admit that this is a version of a recipe I found on Dreamwidth and played with using the ingredients I had on hand.
Ingredients:

• 1 can of golden sweet corn, drained (about 12 oz)
• 2 green onions
• 1.5 Tbsp of extra-virgin oil oil
• 30 grams of lavender

Directions:
Soak lavender in olive oil about 45 minutes to an hour. Heat corn, green onions, and lavender-oil mixture over medium heat until heated throughout. Serve hot.

Vegetarian Southern-Style Dumplings

[apollymi]

 I love dumplings. I love dumplings wayyyyy too much. It was one of the hardest things for me to give up going vegetarian. But, me being me, I hunkered down in the Lab kitchen and came up with a vegetarian version of chicken and dumplings.

Ingredients:

• 3 medium carrots, chopped
• 3 stalks celery, chopped
• 1/2 medium onion, diced
• 4-6 Tbsp butter or margarine, divided
• 9 cups of vegetable stock or 9 cups of water and 11 vegetable bouillon cubes
• 1/8 tsp dried rosemary or 1/4 tsp fresh rosemary
• 1 package Southern-style dumplings (recipe below if unavailable)
• salt and pepper to taste

Directions:
Melt about 1/3 of the butter in a Dutch oven or large soup pan over medium heat. Add chopped carrots. Stir for about 5 minutes.

Add remaining butter and celery. Stir for about 3-5 minutes.

Add onion and stir for no more than 3 minutes.

Add broth. Increase heat to high.

When stock reaches a boil, add dumplings, sliding small pieces into the boiling stock. Add rosemary.

Reduce heat to low and cover. Cook for 20-25 minutes. Stir frequently to prevent sticking.

Season to taste and serve hot.

The dish will be very thick. Add more broth if you prefer something thinner.


How to make dumplings:
In a bowl, add 1 1/3 cup of self-rising flour to 2 beaten eggs. Stir with a fork until it rolls around bowl like pie dough. Divide in half and roll out on a floured board until very thin. Cut in small strips or squares and lay across large plate or board until you have all dough cut. 


Substitutions:
This can be very easy made to include meat. Take out the vegetables. Replace the vegetable stock with chicken stock. Add shredded chicken. 

Alternatively, you could boil a fryer chicken (2 1/2 to 3 lbs) until it was tender. Remove the chicken, debone it, and set it aside. Follow the above directions, readding the chicken immediately before serving.