First off just because I'm starting a recipe thread doesn't mean I'm gay OK!:lol: Seriously though I'm trying to cut back on meat which I have always eaten 3 times a day so if you have any good veggie recipes I'd like to see them. Here was my breakfast this morning, delicious and no meat.
I put coconut oil in a pan and sautéed wild shrooms. Then I added half of a veggie burger crumbled up ( the kind you get at Costco). Then I put in 3 eggs and Swiss cheese. Really good stuff.
C
hopped Blue Cheese Salad Recipe.This is allegedly a Outback Steak house copycat recipe.
Ingredients
* 1/3 cup glazed/candied pecans
Salad
* 3 cups chopped butter or bibb lettuce
* 3 cups chopped red leaf lettuce
* 3 cups chopped iceberg lettuce
* 1 green onion, chopped
Blue cheese vinaigrette dressing
* 1/4 cup olive oil
* 1/4 cup white wine vinegar
* 1/4 teaspoon balsamic vinegar
* 2 teaspoons Dijon mustard
* 2 tablespoons sour cream
* 2 tablespoons honey
* 1 tablespoons chopped fresh basil
* salt & freshly ground black pepper, to taste
* 1/2 cup crumbled blue cheese
Directions
1. Chop all of the lettuce into small bite-sized pieces; and rinse them with cool water.
2. Slice the green onion.
3. Whisk together the vinaigrette ingredients.
4. Place the chopped lettuce into a serving bowl large enough to allow you to toss the salad.
5. Add the vinaigrette and toss thoroughly.
6. Sprinkle with the chopped onion.
7. Break the pecan slices apart and sprinkle them over the salad.
8. Enjoy!
vermicelli recipe
1 7 oz. package of vermicelli or fedio
1/2 cup olive or grape seed oil
1/2 yellow onion, minced
2 fresh tomatoes, peeled and chopped(or one can of dice tomatoes)
2 cups chicken broth(or 2 cups of water with powdered bullion)
Salt and pepper
1 In a 9-inch frying pan (with lid), fry the vermicelli on both sides in hot oil until golden brown in color. Remove from pan.
2 In the same oil, brown the minced onion, add the chopped tomato. Add chicken broth. Season with salt and pepper to taste.
3 When broth is boiling, add vermicelli and reduce heat to a low simmer. Cover and cook until the vermicelli has soaked up the liquid, about 30 minute
ABC pasta
1 7oz bag of La Moderna abc pasta
http://ecx.images-amazon.com/images/I/51TFkOqz2UL.jpg
1 15 Oz can of petite diced tomatoes
bacon grease(enough to fry the pasta)
1/4 cup of finely diced onion or dehydrated onion.
1. fry the pasta in bacon grease in a pan
2.once the pasta is golden brown add the can of tomatoes juice and all.
3.fill the can up with water and add it to the pan.
4.add the onion.
5.bring to a boil. turn the heat down to low, put a lid on the pan and simmer for 15 minutes or until done.
6. salt and pepper to taste.
America's test kitchen Easy refried beans.I saw this recipe on America's test kitchen. Its really good for bean and cheese burritos or just straight by itself. You should be able to substitute the lard and the chicken broth.
Makes 3 cups
1/2 cup chicken broth
2 (15.5 ounces each) cans pinto beans , drained and rinsed
1 tablespoon bacon grease or lard
1 small onion , chopped fine (about 3/4 cup)
1 jalapeño chile , seeds and ribs removed, chile minced
1/4 teaspoon table salt
3 small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2 teaspoon ground cumin
1 tablespoon minced fresh cilantro leaves
2 teaspoons fresh lime juice (optional)
Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
Heat oil in 12-inch nonstick skillet over medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve
Black Beans Recipe - Allrecipes.com
2 cups dry black beans, soaked overnight
1 onion, chopped
1 green bell pepper, chopped
5 cloves garlic, chopped
2 bay leaves
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup white cooking wine
1/4 cup distilled white vinegar
1/4 cup olive oil
Directions
1. In a medium stockpot over medium-high heat, cover beans with water and cook with onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Boil until beans are tender, about 1 hour. Add water as necessary so that the beans don't dry out or scorch.
2. When beans are cooked, stir in wine, vinegar and oil.(I added the wine during the cooking.)
Mos' Nilly Guacamole Recipe - Food.com - 6517
Mos' Nilly Guacamole
1 large avocado
2 teaspoons Lea & Perrins Worcestershire Sauce
1 clove garlic
1 tablespoon salt(
I would start with a teaspoon and add the rest to taste)
4 ounces feta cheese
2 tablespoons olive oil
1 tablespoon Grey Poupon or 1 tablespoon creole mustard
1 tablespoon lemon juice
2 tablespoons wine vinegar
3/4 cup parsley, Chopped or 3/4 cup cilantro
2 teaspoons louisiana hot sauce
1 cup tomato, Chopped
lettuce, as bed for serving
Directions:
1 Mash garlic with salt to make a gritty paste, Add avocado and mash some more.
2 Pour lemon juice over avocado so that it will keep its color.
3 Stir well.
4 Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar.
5 Stir.
6 Add Mustard.
7 Stir.
8 Crumble a good quantity of feta cheese in the dressing.
9 Add chopped tomatoes and parsley.
pineapple carrot salad
4 medium carrots peeled and grated
1 cup of plain yogurt
1 cup of canned crushed pineapple drained.
1/4 cup of raisins
1/4 cup of chopped walnuts
combine all the ingredients and chill for several hours. I usually grate the carrots using the medium toothed blade on a mandolin slicer, it makes the carrots have the texture of tiny carrot sticks instead of just regular grated carrots.
Pasta a Cacio e Pepe
cacio e pepe
1/2 cup pecorino romano cheese, freshly grated
black pepper, freshly grated from the mill
1 lb (450 g) spaghetti
salt
Mix the grated pecorino romano cheese and a very generous quantity of black pepper freshly grated from the mill in a bowl.
Cook the spaghetti in abundantly salted water following manufacturer’s instructions, tasting for readiness from time to time. Before draining, reserve about 1/2 cup of the pasta boiling water.
When the spaghetti is al dente (firm but not too soft or overcooked). drain the pasta into a colander, without shaking it too much, to keep the pasta moist.
Pour the pasta into a bowl, top with the cheese, and toss
Add 1 or more tablespoon of the reserved cooking water. Toss thoroughly. Serve at once.
