Hearty Tomato Sauce

Cook in large shallow sauce pan (I can't remember the technical term)

*1/4 can tomato paste (can be substituted with tomato sauce)
*1 TBs. olive oil
Saute until mixture gets bubbly and dark red. Then add:
*minced garlic (however much you like)

*1/2 c. chopped carrots (I like to use 3/4 C.)
*1/2 c. chopped celery
*chopped onions
(I like to put these all in a food processor)
*1 can diced tomatoes
*1 can tomato sauce (14 oz)

Add salt, pepper, and italian seasoning to taste. Bring to boil then put on 2 (or in the middle of medium low and low) and cover with lid. Let simmer until ready to eat, the longer it sits the more flavorful it gets. This sauce is good on any pasta. You can also add a vegetable puree. And best of all, it freezes GREAT! This sauce is hmmmm, hmmmm, good!

PIZZA

*this recipe is from kim campbell.

SOOO...I really don't have a bunch of meatless dishes or at least any that are really unique (we mostly consume meatless spaghetti, baked potatoes, beans and rice, pizza and so on). We do love pizza though for Friday nights and I have spent way to much time trying to find the perfect sauce and I finally have or at least we LOVE it. So here it is with our favorite crust:

Italian Tomato Sauce/Pizza sauce

3 (28 oz) cans Italian-style diced tomatoes
2 large cans tomato paste (the size larger than the 6 oz)
2-3 T sugar, to taste
3 T Italian seasoning
3 T parsley3 T basil
2-3 T garlic powder
pinch of pepper


Mix together and cook until warm through. I just let the sauce sit for awhile and all the flavors mix well. I also make a huge batch and freeze it in 2 c. portions for two pizzas. If you don't like the chunky tomatoes I don't think it would hurt to chop or blend them. We like the chunks so I have never tried.

Semolina Pizza Dough
(This crust is best thin so I make two pizzas from this recipe and we enjoy the leftovers the next day or it allows me to make a vegi pizza for Nigel and I and cheese for the kids.(

1 1/2 c warm water
1 t. sugar
1 pks yeast ( I use 3 t)
1 T olive oil
2 3/4 C flour1
1 1/2 c farina cereal or semolina flour (I use farina because I can get it in bulk at Win Co)
1 1/2 t salt

combine a bit of sugar and hot water. Stir to a warm temp so as not to kill the yeast. Add the yeast and set aside until foamy. In a lrg bowl combine the flour, farina, sugar and salt; stir. Add the oil and mix until crumbly (if you have a kitchen aid I use the T hook here), add the yeast mixture and continue mixing for a couple of minutes more ( I then use my hook to knead the dough for a few more minutes). Let it rise until double and then divide into two portions. Bake with toppings for about 15-17 minutes on 400 degrees on the bottom rack.

Tamale Pie

¾ cup chopped green pepper
1/3 cup chopped onion
2 cloves garlic, minced
1 tbls. Cooking oil
1 can black beans, drained (or 1 ½ cups cooked beans)
1 small can tomato sauce
1 can whole kernel corn, drained
1 tsp. chili powder
1 tsp. cumin

½ cup cornmeal
½ cup flour
1 tsp. baking soda
¼ tsp. salt
1 egg
½ cup buttermilk
2 tbls. oil
½ cup shredded cheddar cheese

Heat oven to 400°. Cook green pepper, onion, and garlic in oil in a skillet until tender. Stir in beans, corn, tomato sauce, and spices. Cook until bubbly; pour into greased 8-inch square baking dish. Then, in a mixing bowl, stir together cornmeal, flour, baking soda, and salt. Combine egg, buttermilk, and oil; add to cornmeal mixture and stir until combined. Fold in cheese. Spread evenly over bean mixture. Bake 20 minutes, or until golden brown. Serves 6.

Creamy Poached Eggs

I don't like to cook for breakfast so we usually eat stuff like eggs for dinner. This is an easy, tasty dinner or brunch dish. For dinner this tastes really good with sliced tomatoes or roasted asparagus on the side.

3/4 cup shredded sharp cheddar or American cheese
3 oz. cream cheese, cut into cubes
1/2 cup milk
1/4 tsp. pepper
4 eggs
4 slices of toast or English muffin halves

In a skillet combine shredded cheese, cream cheese, milk, and pepper over medium-low heat. Cook and stir until they combine into a creamy sauce. Remove from heat and carefully crack the four eggs into the pan, leaving space in between each one. Cover and cook over medium-low heat about 3-5 minutes until eggs are cooked. Serve each egg on a piece of toast with some of the sauce on top.

Cheesy Lasagna Rolls

I know this is more Italian food, but we just tried it last night and it was really good. It also makes quite a lot, so you can freeze half and save it for another time.

1/2 package lasagna noodles, cooked and well drained
1 package cream cheese (8 oz), softened
1/4 cup butter, softened
1 egg
1 1/2 cups ricotta cheese
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
3-4 cups spaghetti sauce (about 1 jar)

Beat together the cream cheese and butter until well combined. Mix in ricotta, egg, parsley, salt, and pepper. Blend thoroughly. Spread a generous amount of filling on each noodle and then lightly roll up. Place rolls in a greased 9x13 pan with the open side down. Pour sauce over rolls and top with mozzarella and parmesan cheese. Bake, uncovered, at 350 degrees for 50 to 60 minutes.

Addictive Sweet Potato Burritos

Julia actually gave this to me, but I'll submit it anyway :) It's from allrecipes, and this makes 12 servings, so cut down if you aren't cooking for the neighborhood. Also the ingredients seem like a strange combination, but trust me, these are delicious.


1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.

Veggie Quesadillas

Veggie Quesadillas
1 tbls. butter
3-4 green onions, chopped
1 cup fresh corn kernels (I often use canned)
1 cup zucchini, diced
1 clove garlic, minced
1 tomato, seeded and chopped
2 tbls. lemon juice
2 tbls. chopped cilantro
8 flour tortillas
1 cup shredded mozzarella, jack, or cheddar (whatever melts and tastes good; I probably usually use more than just a cup)

Melt the butter in a small skillet over medium heat; add onion, corn, zucchini and garlic, saute for 30 seconds. Add tomato and cook for 4 minutes; stir in lemon juice and cilantro (I usually add a little salt too) and cook about 2-3 minutes more. Turn heat down to low to keep mixture warm while making quesadillas. In a larger skillet, warm one tortilla and top with cheese. Add about 1/2 cup of the veggie mixture and then top with another tortilla (I usually sprinkle more cheese on top of the veggies). Cook 3 minutes on the first side, flip and cook another minute or two. Cut them into quarters to serve and top with salsa, sour cream, and/or avocado.

Polenta Lasagna

If you haven't eaten polenta before, you really should. It's yummy and cheap. This dish takes a little bit of work, but you can also make the polenta part earlier in the day or even the night before. And you don't have to make the sauce--any bottled sauce would be just fine.

4 cups water
1 cup cornmeal
1/2 tsp. salt
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 tbls. chopped fresh basil

1 onion, chopped
3 garlic cloves, minced
1 28 oz. can Italian style diced tomatoes
1/3 cup tomato paste
1/2 tsp. sugar
1/4 tsp. oregano
salt & pepper
1/4 cup chopped fresh basil

In a medium saucepan bring 3 cups of the water to a boil over high heat. Meanwhile, in a medium bowl stir together the cornmeal, salt, and remaining 1 cup of water. Slowly add to the boiling water, stirring constantly. Cook and stir until mixture returns to a boil. Turn heat to low, cover, and simmer for 15 to 20 minutes, stirring occasionally. It should be very thick; a spoon should stand up in the pan by itself. Remove polenta from the heat. Grease an 8-inch square pan and spread one-third of the polenta in the bottom of it. Sprinkle half of the parmesan, mozzarella, and basil over it (you can mix these together in a dish to make it easier). Dollop with one-third of the polenta, then add the rest of the cheese and basil. Top with the remaining polenta in an even layer. Let it stand at room temperature until cool, then cover with plastic wrap and refrigerate at least 1 hour or up to overnight.

Preheat the oven to 350. Uncover and bake the polenta for about 40 minutes, or until golden brown. Let it stands for about 10 minutes before cutting. Meanwhile, cook the onions and garlic in a small amount of cooking spray or olive oil over medium heat. When they are tender, stir in the tomatoes, tomato paste, sugar, oregano, and salt and pepper to taste. Bring to a boil over high heat, then reduce heat to medium-low and simmer for at least 20 minutes. Stir in the basil and cook for only 1 to 2 minutes.

To serve, cut the polenta into squares and spoon sauce over top.

Nacho Casserole

5 cups slightly crushed tortilla chips
2 cans black beans, drained (or 1 can pinto beans, 1 can black)
1 jar salsa
1 cup sour cream
1 can corn, drained
2 tbls. flour
1 cup shredded cheddar or jack cheese

Preheat oven to 350 degrees. Place 3 cups of the tortilla chips in the bottom of a greased 9x13 pan. Mix together the beans, salsa, sour cream, corn, and flour. Spoon over tortilla chips in pan and bake for about 25 minutes. Top with remaining chips and the cheese. Bake for another 5 to 10 minutes until cheese is melted. Top with extra sour cream and/or chopped cilantro for extra flavor.

Curried Garbanzos

Curried Garbanzos (Originally from Meatless Monday, but I've altered it a little)

1 large onion, coarsely chopped
3-4 cloves garlic, minced
1 tbls. oil
1-2 tsp. curry powder
2 15 oz cans garbanzos (chickpeas), one drained and one not
juice of 1/2 lemon
2 tbls. tomato paste
2 tbls. peanut butter

Saute onion and garlic in oil over medium heat until soft. Add the curry powder and cook for a minute or two until it gets nice and fragrant. Add the garbanzos (including liquid from one can), lemon, and tomato paste. Cook for about 5 minutes. Take out about half the mixture from the pan and puree it in a blender (or if you have a hand blender, stick it in the pan and blend up part of it--you want some garbanzos left whole, but some puree to make the sauce thick). Keep cooking for another five minutes or so, then add the peanut butter and cook just a few more minutes. Serve with rice. This tastes really good with a carrot salad or a nice cucumber/yogurt salad.

Middle Eastern Rice & Lentils, Greek Salad

Middle Eastern Rice and Lentils

1/2 medium onion, chopped
1 tbls. olive oil
1 cup brown rice (has to be brown)
1 tbls. tomato paste
2 1/2 cups water
1/4 tsp. cinnamon
1/4 cup lentils
1 tsp. salt
1/2 cup raisins
1/2 cup slivered almonds or pine nuts, toasted

In a large saucepan, sautee the onion in the oil until it is soft (medium heat). Add the rice and cook and stir for a few minutes until it is toasted. Add the water, tomato paste, cinnamon, and lentils. Bring to a boil, then turn down heat, cover, and simmer for 30 minutes. Meanwhile, preheat oven to 350 degrees. Stir the salt, raisins, and nuts into the rice. It should still be a little watery, add 1/4 cup water if it's dry. Place in a greased 9x13 pan, cover with foil, and bake for another 20 to 30 minutes.

Trust me, this is a very tasty recipe. I've served it for several different friends and they have all raved. It's kind of sweet, chewy, and crunchy all at the same time. It goes really well with a hearty salad. I like to serve it with this one:

Greek Salad
1/2 head romaine or green leaf lettuce
2-3 tomatoes, quartered
1 cucumber, peeled and sliced
1/2 green bell pepper, sliced
1/4 red onion thinly sliced
6 oz. feta cheese, broken in chunks
Black Kalamata olives (the recipe specifies 16, but I just buy a bunch and throw them in because I like them. You want the really strong olives here)

2 tbls. red wine vinegar
1 clove garlic, minced
1/2 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup olive oil

Tear the lettuce into bite size pieces and mix together with everything else (you don't have to be super exact, and I personally like to use more lettuce, tomato, and cucumber, because it makes a lot of dressing and I don't like my salad to be too "slimy"). Whisk together the vinegar, garlic, and seasonings, then slowly pour the olive oil in while whisking to combine. Immediately add the dressing to the salad and mix well.

Broccoli Cheese Casserole

This is one of our favorite meatless meals. It's really easy to double the recipe too. I like to serve it with baked sweet potatoes and a nice green salad.

Broccoli Cheese Casserole

1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained
1 c. sour cream
1 c. small curd cottage cheese
1/2 c. Bisquick baking mix
1/4 c. margarine or butter, melted
2 eggs
1 tomato peeled & sliced thin (optional)
1/4 c. grated Parmesan cheese

Preheat oven to 350 degrees. Grease 8 x 8 x 2 inch baking dish and spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, margarine and eggs with mixer for 1 minute or until mostly smooth. Pour over broccoli. Arrange tomato slices on top; then sprinkle with Parmesan cheese. Bake until golden brown and when a knife is inserted halfway between center and edge comes out clean, about 35-40 minutes. Serves 6-8.

Vegetarian Tortilla Soup

2 tablespoons vegetable oil
1 red pepper, chopped
1/2 - whole onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 (28 oz) can crushed tomatoes (I like to use fire-roasted)
2 (4 oz) cans chopped green chilies, drained
4 (14 oz) cans vegetable broth
salt and pepper, to taste
1 (11 oz) can whole kernal corn, drained
1 (14 oz) can black beans, rinsed and drained

Toppings:
tortilla chips (Fritos work, too)
shredded cheddar cheese
avocado, diced
sour cream
cilantro
lime juice

1. In a large pot, saute pepper, onion, garlic, and cumin in oil until tender.

2. Mix in the tomatoes and chile peppers. Pour in the broth and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutues.

3. Mix corn and black beans into the soup and continue cooking 5 minutes.

4. Serve in bowls over tortilla chips. Top with other toppings, making sure to squeeze some lime over each portion. Delicious!

Potato Cheese Soup

3 c. cubed potatoes (I like to use the frozen hash brown cubes, they cook fast and are easy!)
1/2 c. chopped carrott (short cut for this is shredded carrots)
1/2 c. chopped onion
1 tsp. dried parsley
1/2 tsp. celery seed
1/2 tsp salt
1/4 tsp pepper
14 oz. can chicken broth

Put these in a frying pan and simmer until the veggies are soft. While they simmer:

4 Tbsp flour
4 Tbsp butter
3 c milk
8 oz. Velveeta cheese, cubed

In a soup pot melt the butter and add the flour, then the milk. Bring to a boil stirring constantly. When it has thickened, add the cubed cheese. Then add the simmered vegetables and broth mixture. Bacon bits are good if you like, but it's good plain, too. The total cooking time is 30 min or less! Nothing like easy dinner.

Peasant Soup

4 large potatoes, peeled
1 bunch green onion
2 yellow onions
1 carrott
2 stalks celery
2 1/2 c. water
1 cube butter
1 Tbsp salt
1/2 tsp white pepper
1 bunch spinach

Coarsely chop veggies and put all ingredients in a large pot EXCEPT spinach. Simmer for 1 hour, until veggies are tender. Clean the spinach while it's simmering, then wilt it in the pot when it's done. You can turn the heat off, or leave it on if you want the spinach more cooked.

ADD 1 c. milk or half and half, and then puree the soup either in parts in a blender or else I have a hand blender and I blend it right in that same pot. If your potatoes are too big you might need more liquid, you can add more milk or water until it is the thickness you like. MUST serve with thick crusty bread!

My kids hate veggies and they love this soup--they request it all the time.