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Cookbook for the Hawk!!! - 10/20/2005 11:00:44 AM
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GuestI
Posts: 25669
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Several of you expressed intrest in making simple quick recipes for the Hawk to choose from for Needa.....so this is what I know as of now...look for updates....and please add those recipies!!!!
*Needa is a vegetarian, but she does eat eggs and dairy. No fish, chicken, etc...
*She has acid indigestion, so nothing too spicy.
*Think soup, casserole....
*The Hawk is good with the grill....but has trouble boiling water....so keep it simple!!!
*She likes has recently asked for yogurt, salad....(thanks TD!)
Let's put our LG heads together and cook up some really great simple quick meals for Hawk to make for Needa!!!
Thanks in advance for you help-
Mags
< Message edited by Maggie -- 10/20/2005 12:11:18 PM >
_____________________________
For Saskia: Odota, anna minun ajaa se pois!
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RE: Cookbook for the Hawk!!! - 10/20/2005 11:21:40 AM
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stargazer
Posts: 183
Joined: 7/17/2005
From: Toronto, Ontario, Canada
Status: offline
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OK, here's one. The directions don't look simple, but it IS a simple, one dish vegetable dinner:
Hearty Vegetable Bake
3 cups (about 3 medium) red or other waxy potatoes, coarsely chopped
2 tbsp. water
1 pkg. frozen vegetables (could be broccoli, cauliflower and carrot mix)
3 tbsp. butter or margarine, divided
2 tbsp. flour
1 can (12 oz.) Carnation Evaporated Fat Free Milk
2 Vegetable flavour bouillon cubes
1/8 tsp. ground white pepper (omit this if Needa finds pepper too spicy)
¼ cup seasoned dry breadcrumbs
Preheat oven to 350F. Microwave chopped potatoes & water in medium, microwave safe casserole dish on high (100% power) for 9 minutes. Drain. Return to dish and top with frozen vegetables.
Melt 2 tbsp. of butter or margarine in saucepan over med. Heat. Stir in flour and keep stirring for 30 seconds (you will burn the flour if you don’t keep stirring). Gradually stir in evaporated milk, bouillon and pepper (if you add the pepper); stir occasionally for 3-4 minutes or until bouillon is dissolved and sauce has slightly thickened. Pour sauce over vegetables.
Microwave remaining butter or margarine in small microwave safe bowl on high (100% power) for 10-20 seconds until butter is melted. Stir in breadcrumbs until well combined. Sprinkle over vegetables; cover casserole.
Bake for 30 minutes; uncover and bake for an additional 10 minutes or until top is golden brown
Jennifer
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RE: Cookbook for the Hawk!!! - 10/20/2005 11:34:52 AM
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Lazaro
Posts: 6382
Joined: 9/29/2004
From: North of Riviera Maya
Status: offline
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Well I thought that Needa needs to get some Calories and Protein in her diet so since I am in charge of Drink Recipes then it will go like this.
For Needa:
Needa's Strawberry Milkshake
Ingredients:
1/2 Cup of Frozen Strawberry's
1/2 Cup of Milk
1 Heaping Scoop of Vanilla Ice Cream
Blend until smooth. If the Hawkster wants to have the same. Just double it.
For Hawk:
Hawk's Shark Hug
Ingredients:
3 oz Tequila
1 oz Blue Curacao
2 oz Lime juice
1 cup Ice
Pour ingredient into a blender, over the ice, in order listed. Blend on "high" for a few seconds until drink has a consistancy a bit icier than a slurpee. Take lime wedge and run it over the edges of the margarita glass, then, upturned, place the wetted rims into course salt. Pour the now ready margarita into the now salted glasses and serve.
_____________________________
"I am the Original Mouse!"- Lazaro
"You're right. You're always right about everything.
We always agree with your expertise on every matter.
Thanks again for your wonderful comments.
I look forward to all your posts. ." -The Hawk
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Hard Boiled Eggs - 10/20/2005 11:51:06 AM
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kimt
Posts: 1
Joined: 8/9/2005
From: Minnesota
Status: offline
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Yes, I know it sounds stupid, but my daughter is a vegetarian and we have this around all the time - can add to tossed salads, make egg salad sandwiches, eat plain, etc.
1. Find a small pot that you have a lid for.
2. Add eggs and enough water to just cover the eggs
3. Bring to boil.
4. As soon as it boils, turn the heat off and put the lid on the pot. - let stand for 12 minutes (use the timer)
5. Run under icy cold water
6. Store in refrigerator.
For egg salad sandwiches, just peel the eggs and cut them up (I use potato masher) and add mayonaise or miracle whip and a little onion - voila - team it up with a can of tomato soup and you have a meal.
Thinking good thoughts -
Kim
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Grilled Veggies - 10/20/2005 12:44:15 PM
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OK
Posts: 2839
Joined: 7/30/2004
Status: offline
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Grilled Veggies
Very simple, and still "manly" enough of a side dish for those of us who are still meat-eaters.
1 red bell pepper
1 red onion (or vidalia if you prefer)
1 zucchini (medium size)
1 yellow squash (medium size)
1 clove garlic (more is OK)
2 tablespoons extra virgin olive oil
Salt & pepper
Wash everything, except the garlic.
Take bell pepper and cut in halves (lengthwise). Remove core and seeds. Cut into approx. 1 inch squares.
Peel onion. Remove both ends. Cut in halves (vertically), then each half into 3 wedges. Cut each wedge into halves (horizontally). You now have trianglar wedges. Separate onion layers by hand.
Cut zucchini in halves (lengthwise). Cut each half into 1/2 inch thich slices.
Do the same thing with the squash.
Peel garlic. Remove hard end. Cut in two (lengthwise) and remove inner sprout (if any). Chop down to matchtip size.
Put all ingredients in a bowl. Add olive oil, salt and pepper. Toss well. Let rest at room temp for at least 2 hours.
Light grill on medium, and pre-heat for 15 minutes. Add vegetables to grill and grill for 8/10 minutes. Toss, and grill for another 5 minutes. Vegetables must be slighlty charred, but not burnt. Better with a grill wok, but works well on heavy duty aluminum foil (pierce holes in the foil - lots of them).
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RE: Grilled Veggies - 10/20/2005 12:58:36 PM
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memoe
Posts: 4630
Joined: 7/13/2005
From: Calgary...Canada
Status: offline
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Crock pot meals can be easy
Crock Pot Vegetable Soup - Vegetarian
1/2 cup each yellow and green split peas
1/2 cup barley
1/4 dried baby Lima beans
1 or 2 carrots, peeled and diced
1 or 2 stalks of celery, diced
1 or 2 potatoes, peeled and diced
1 or 2 onions, chopped
optional -- chopped mushrooms
bay leaf
fresh dill weed, chopped
salt & pepper
1/4 cup alphabet pasta
water
olive oil (about 1-2 tablespoons)
Fill soup pot up with water (probably about 8 cups) and heat.
Rinse dried split peas, beans, and barley, and add to water. Add all other ingredients except onion (and mushrooms), oil and pasta. Bring to a boil.
Saute onion (and mushrooms) in olive oil until just onions are just
turning brown. Add to soup. Let soup simmer until split peas start falling apart (about 1-1/2 hours).
Just before serving, add pasta and let soup simmer about 5 more minutes.
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RE: Grilled Veggies - 10/20/2005 1:24:48 PM
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memoe
Posts: 4630
Joined: 7/13/2005
From: Calgary...Canada
Status: offline
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Vegetarian Taco Casserole
adjust spices to Needa's taste
Ingredients
2 cups Baked Tostitos, broken into bite sized pieces
1 large onion, chopped
1 large bell pepper, chopped
1 Tablespoon canola oil
2 cloves garlic, minced
1 cup frozen hash browns
1 can chopped green chilies ( or less )
3 cups cooked long grain or brown rice
1 cup salsa
3 Tablespoons hot chili powder ( or less )
2 Tablespoons cumin
1 Tablespoon leaf oregano
1 can fat free refried black beans
Directions:
Spray 11x9-inch baking pan with non-stick cooking spray. Place crushed tortilla chips in the bottom. In large non-stick skillet, add onion, bell pepper, oil, garlic and hash browns, cooking until peppers and onions are soft. In a blowl, combine chilies, rice, salsa, chili powder, cumin, oregano and black beans. Add this mixture to onions and peppers and cook until warm. Transfer mixture to baking dish and bake in 350 degree oven for 20 minutes. OPTIONAL: top with more crushed chips, chopped tomatoes, and soy cheese for a special treat!
Serves: 6
Preparation time: 15 min.
< Message edited by memoe -- 10/20/2005 2:26:28 PM >
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RE: Cookbook for the Hawk!!! - 10/20/2005 1:25:07 PM
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Iguana Mama
Posts: 33805
Joined: 10/1/2004
From: St. Charles, MO
Status: offline
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Cheesy Broccoli Casserole
2 (10 oz) packages frozen chopped broccoli, thawed and drained
2 large eggs, lightly beaten
1 (10 3/4 oz) can cream of mushroom soup (undiluted)
1 cup (4 oz) shredded mozzarella cheese (you can buy this in a package, already shredded, Hawk)
1 cup mayonnaise
1/2 cup herb-seasoned stuffing mix
Combine broccoli and next four ingredients. Spoon into lightly greased 2-quart shallow cassarole dish;sprinkle with stuffing mis. Bake at 350 degrees for 30 mins. Makes 6-8 servings.
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RE: Cookbook for the Hawk!!! - 10/20/2005 4:06:07 PM
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Wanwell
Posts: 697
Joined: 5/17/2005
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VERY CREAMY POTATO-CHEESE SOUP
This is probably our favorite soup. The recipe is foolproof and easy. Cream cheese is the secret for giving it a velvety texture.
3 to 4 tablespoons butter or margarine
2 cups chopped onions
1 large garlic clove, minced or pressed
2 large potatoes, unpeeled, and corsley chopped
1 large carrot, unpeeled and chopped
3 cups Vegetable stock, or water
1 teaspoon dried dill
4 oz cream cheese
1 1/2 cups milk (or part cream)
1 cup grated sharp cheddar cheese (3 oz)
• black pepper to taste
GARNISHES:
chopped fresh parsley
additional grated cheddar (optional)
In a large soup pot, saute the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and saute for 5 to 10 minutes longer. Add the stock or water and dill and simmer until all the vegetables are tender.
Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the soup pot. Season with pepper. Stir in the cheddar cheese and reheat gently.
Serve each cup or bowl garnished with chopped fresh parsley, and additional cheese, if desired. A simple green salad is the perfect complement because opposites attract.
NEW RECIPES FROM MOOSEWOOD RESTAURANT; THE MOOSEWOOD COLLECTIVE
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RE: Cookbook for the Hawk!!! - 10/20/2005 6:31:09 PM
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Wanwell
Posts: 697
Joined: 5/17/2005
Status: offline
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TOMATO AND BROCCOLI RAREBIT
An easy cheese and bread dish, this vegetable variation of Welsh Rarebit is zesty and super-quick.
• vegetable oil or butter for sauteing
1 small onion, minced
1 medium bunch broccoli, blanched and chopped
2 medium tomatoes, finely chopped
1/2 pound sharp cheddar cheese, grated
2 tablespoons flour
2 tablespoons butter
2 teaspoons vegetarian Worchestershire sauce or 1 teaspoon tamari
1 teaspoon dry mustard
• a few grains of cayenne pepper
• a pinch of red pepper flakes
2/3 cup of beer
8 slices toasted whole grain bread
• optional topping sunflower seeds
Heat a small amount of the oil or butter in a skillet. When it is hot, add the onion and red pepper flakes and saute over a moderately low heat until the onion is translucent. Add the broccoli and tomatoes and continue to saute, stirring often, until they soften.
Place the cheese, flour, butter, Worcestershire sauce, mustard, and cayenne in a heavy saucepan. Heat slowly over very low heat, stirring almost constantly, until the cheese has melted. Add the beer stirring it in until completely blended with the cheese. You must really stir a lot. Add the vegetables and simmer on as low heat as possible for about 2 minutes. Spread 2 slices of the toasted bread on each plate per serving and pour the cheese mixture over them.
4 servings
ADAPTED FROM VEGETARIANA, NAVA ATLAS
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RE: Cookbook for the Hawk!!! - 10/20/2005 6:32:19 PM
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MsAzul
Posts: 112
Joined: 6/7/2005
Status: offline
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Wanwell, Naugrim and I are all lacto-ovo vegetarians. Wanwell is the cook in our house, my specialties are sandwiches!
Ask Needa if she has ever tried Quorn Patties. They are available at Wild Oats in the freezer section. They are very mild in flavor and are a good source of protein. The boys like to have their patties on hamburger buns with lettuce and tomato. But you can easily enjoy them without a bun if you want a lighter meal.
Wild Oats carries a great selection of meat substitutes both in the freezer and in the dairy cooler. Smart Bacon is another favorite. Great for a veggie BLT.
So relieved to hear the good news today!
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Perfect for the Hawk!!! - 10/20/2005 6:55:37 PM
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Wanwell
Posts: 697
Joined: 5/17/2005
Status: offline
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Over cooked is good!
GREEK POTATOES
These potatoes are baked with a lemon and garlic flavored marinade. The aroma alone is enough to set you dancing.
6 medium potatoes, cubed 1 1/2 teaspoon dried oregano
(3 pounds) we use red
potatoes
1/2 cup fresh lemon juice 2 cloves garlic minced or pressed
(about 2 1/2 lemons)
1/3 cup vegetable oil 3 cups hot water
1 tablespoon olive oil
1/2 teaspoons salt GARNISHES:
1/2 teaspoon black pepper chopped fresh parsley
crumbled feta cheese
Toss together the potatoes, lemon juice, spices, oils, and garlic in a deep flat pan about 8 x 12 inches. Add the water. Bake uncovered for about 1 1/2 hours at 475F. Stir every 20 minutes, adding more water if necessary to prevent sticking. Be very careful not to burn the potatoes during the last 30 minutes. During the final 15 to 20 minutes, allow the water to evaporate until only the oil is left.
Garnish with fresh parsley and feta and serve.
Greek potatoes are delicious (hot or cold). We serve them with a green salad for a complete meal.
This is Keith's favorite dish!
NEW RECIPES FROM MOOSEWOOD RESTAURANT; THE MOOSEWOOD COLLECTIVE
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RE: Perfect for the Hawk!!! - 10/20/2005 7:01:56 PM
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GuestI
Posts: 25669
Status: offline
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Wanwell: I think I may invite myself over....opps...manners....well, you know that I have none...your dishes sound FAB!!
Cheers-
Mags
_____________________________
For Saskia: Odota, anna minun ajaa se pois!
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RE: Perfect for the Hawk!!! - 10/20/2005 7:49:58 PM
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Wanwell
Posts: 697
Joined: 5/17/2005
Status: offline
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quote:
ORIGINAL: Maggie
Wanwell: I think I may invite myself over....opps...manners....well, you know that I have none...your dishes sound FAB!!
Cheers-
Mags
Mags;
I Love to cook. I'm all about the comfort food.
Ski Colorado! (work on Hubby) Steamboat is nice
Hawk, I'll give lessons!
(Hell I'll cook for you)
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RE: Perfect for the Hawk!!! - 10/20/2005 8:04:47 PM
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GuestI
Posts: 25669
Status: offline
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quote:
Hawk, I'll give lessons!
(Hell I'll cook for you)
Hawk: This is a deal that you CANNOT refuse....Wanwell teaching your way around the kitchen!!!
Guys teaching guys how to do 'girl' stuff!
Next thing we know you will be trying on our lingerie together....ya know ....the red teddy that you stole from Rose!!! hehehe
Cheers-
Mags
PS...Survivor was better tonight and my horse is still in the running!
_____________________________
For Saskia: Odota, anna minun ajaa se pois!
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RE: Perfect for the Hawk!!! - 10/21/2005 5:55:04 PM
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Wanwell
Posts: 697
Joined: 5/17/2005
Status: offline
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quote:
Guys teaching guys how to do 'girl' stuff!
When did cooking become "girl stuff"?
Mags, you are harshing my mellow.....
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RE: Perfect for the Hawk!!! - 10/21/2005 7:38:38 PM
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MsAzul
Posts: 112
Joined: 6/7/2005
Status: offline
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Only on The Edge could an innocent cookbook turn kinky.
It is hard to get the picture out of my mind of The Hawk and Wanwell cooking up a storm in their lovely lingerie.
What's for dinner guys?
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RE: Perfect for the Hawk!!! - 10/21/2005 11:44:58 PM
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Rose
Posts: 12538
Joined: 9/28/2004
From: Toronto
Status: offline
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SO THAT'S WHERE MY NIGHTIE WENT!!!!!!!!!
_____________________________
I left my heart in Buenos Aires AGAIN.
Oz, here we come!
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RE: Perfect for the Hawk!!! - 10/25/2005 8:43:24 AM
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tweedybear
Posts: 1262
Joined: 7/26/2005
From: Alameda, CA
Status: offline
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White Bean & Eggplant Gratin
Green's Vegetarian Cookbook (my favorite) if you find yourself not enjoying the flavors of eggplant, substitute zucchini.
3/4 cup navy beans or you can use canned whites
1 t. dried sage or 2 t. fresh sage leaves chopped
2 bay leaves
2 cloves garlic, peeled but left whole
7 T. olive oil
Salt and pepper to taste
1/2 t. dried thyme or 1/1/2 t. fresh thyme leaves, chopped
2 large onions, sliced 1/4 inch thick - red onions are tastier & less gasy
(put onion in water & cover for 4-5 hours) - takes the gas out
3 cloves garlic, finely chopped
1 can Italian plum tomatoes (1 pound, 12 ounces), with their juice
1 large globe eggplant, cut into 3/4-inch cubes
1 cup bread crumbs
Parmesan cheese is an option
Sort through beans if using dried and remove any small stones and chaff. Cover them generously with water, and set them aside to soak for 6 hours or overnight. After beans have soaked, drain them; then cover them with 4 cups fresh water. Bring to a boil with half the sage, the bay leaves, the whole garlic cloves, and a T. of the olive oil. Simmer for 10 minutes, add 1/2 t. salt, and continue to cook until until the beans are tender but still hold their shape - 15 minutes or longer, as needed. Drain the liquid and set it aside to use in the gratin or in a soup.
Warm 4 T. of the oil in a wide skillet with the rest of the sage and the thyme, then add the onions, the chopped garlic, and 1 t. salt. Cover and cook slowly until the onions are completely soft. While they are cooking, seed and chop the tomatoes; then strain the juice to remove the seeds (leave seeds in for you) much easier. Once the onions are soft, add the eggplant, stirring well to combine;then cover and cook over medium heat for 10 minutes. Add the tomatoes with their juice, and continue cooking until the eggplant is tender.
Transfer the vegetables to a bowl and add the cooked beans. Season with plenty of freshly ground black pepper, and more salt if necessary. If a stronger flavor of sage and thyme is desired, add more, rubbing the dried herbs first between your fingers. The mixtures needs to be well seasoned.
Preheat the oven to 350. Lightly oil or use cooking spray an gratin dish large enough to hold 8 cups. Pour in the beans and vegetables. There should be enough liquid to come halfway up the sides of the dish. If more is needed, add some of the broth from the beans. Mix the bread crumbs with the remaining oil and spread them over the top. Bake the gratin until it is hot and bubbling, and the crust is browned, about 30 minutes.
A great recipe with no dairy, not much gas if you soak the onions. Take beano for the beans and a great T-giving recipe for a vegetarian.
_____________________________
"One day if I go to heaven . . . I'll look around and say . . "It's not bad Lord but it ain't the ROO!"'
Cheers & Ciao, TweedyBear
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