Monthly Archives

September 2016

  • Cheesy Squash Casserole

    1 tablespoon vegetable oil
    6 medium yellow summer squash, thinly sliced
    1 large Vidalia onion, thinly sliced
    1 Tbsp. butter
    1/2 cup grated Parmesan
    1 cup shredded sharp cheddar
    1/2 cup sour cream
    Salt and freshly ground black pepper
    1 sleeve crackers, crushed medium to fine (recommended: Ritz)

    Preheat the oven to 350. Grease a 2-quart casserole dish.
    Heat the oil in a large skillet […]

  • Creamy Vegan Roasted Tomato and Eggplant Sauce

    Serves 6-8

    2 cups eggplant cubed
    1 onion, roughly chopped
    3 cups tomatoes, roughly chopped – I used heirlooms but cherry or any other version will work as well
    3 large or 4 medium cloves of garlic
    ¼ cup olive oil
    1 tsp. salt
    ½ tsp. pepper
    2 tsp. Italian seasoning
    2 cups non-dairy milk (soy, almond, etc.)
    16 oz. pasta
    1 cup basil, diced

    Preheat oven […]

  • Crockpot Stuffed Pepper Soup

    Serves 6-8

    2 lbs. ground beef
    2 green bell peppers, diced ( about 1 cup)
    2 15-oz. cans diced tomatoes, undrained
    1 15-oz. can of tomato sauce
    32 oz. container of beef broth
    1 cup of water
    1 small onion, diced
    2 Tbsps. brown sugar
    3-4 cloves of garlic, minced
    2 tsp. salt
    1 tsp. pepper
    4 cups of cooked rice

    Brown and drain grease from the […]

  • Hot Pepper Mustard

    10 banana peppers (5 inches long), stems removed
    1 cup prepared yellow mustard 1-1/4 cups white sugar
    1/4 cup honey
    1 cup apple cider vinegar 3/4 teaspoon salt
    1/4 cup and 2 tablespoons all-purpose flour
    1/4 cup water

    Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process […]

  • Swiss Chard Gratin

    Serves 4

    1 pound Swiss chard, washed and cut into 2-3 inch pieces
    1 cup grated Gruyere
    1 ½ Tbsps. butter
    2 Tbsps. flour
    1 ½ cups milk
    1/4 cup heavy cream
    2 Tbsps. panko
    ½ tsp. paprika
    Salt and pepper to taste

    Preheat oven to 400 degrees. Boil the Swiss chard uncovered for 3-4 minutes (or until tender), pushing it down in the water […]