Ingredients:

• 1 package Morningstar Farms Breaded Chix patties (4 come in a box)
• 2 Jars of your favorite spaghetti sauce (low-fat)
• 1 bell pepper chopped
• 1 Package sliced mushrooms
• 1 Package of soy cheese, try to use a provolone flavor
• 1 Package whole wheat pasta.

1. Spray a skillet with pam, and saute' up the pepper and mushrooms. While those are browning, open up your cheese and shred if needed, then pre-heat oven to 400. In a 9X13 pan pour one jar of sauce covering bottom of the pan.
2. Place the four patties on top of the sauce. Add the sauted peppers and mushrooms, and top that with the shredded cheese and your second jar of sauce.
3. Start cooking the pasta.
4. Place the veggie chicken parmigiana in the oven and bake for 20 minutes or until the cheese is melted.
5. Drain the pasta and serve the veggie chicken parmigiana with the sauce over the pasta.

Technorati Tags : chicken, recipe

serves 8-10

I love its thickness but make it as thin as you wish by adding extra water. For variety use yellow peas instead of green.

Ingredients:

• 3 cups dry split peas
• 7 cups of water or more as needed
• 1 bay leaf
• 1 teaspoon dry mustard
• 2 cups minced onions (about 2)
• 4 to 5 medium garlic cloves, crushed
• 3 stalks celery, minced
• 3 medium carrots, sliced or diced
• 3-5 small potatoes, sliced and cut like french fries
• Lots of freshly ground black pepper
• 3-4 tablespoons red wine or balsamic vinegar
• l ripe tomato diced
• Lots of chopped cilantro or parsley

1. Place split peas, water, bay leaf and mustard in a heavy pot. Bring to a boil,lower heat as much as possible, and simmer, partially covered for about 20 minutes.
2. Add onions, garlic, celery, carrots, and potatos. Partially cover, and leave it to simmer gently for about 40 minutes more with occasional stirring. Add more water if it looks too thick.
3. Add black pepper and vinegar to taste and serve topped with diced tomatoes and minced cilantro/parsley or just mix the tomatoes and cilantro into the soup.

Technorati Tags : vegan, vegetarian, soup, recipe

Ingredients (use vegan versions):

• 1 pound cramine or portabella mushroom
• 1/2 red onion
• 1 or more clove of garlic
• 1 cup dry textured soy protein
• 1 cup veggie broth 1 package Taco seasoning
• 1 large can or 2 cups of enchilada sauce 8 to 10 corn tortillas shredded vegan cheese alternative of choice, if desired

Directions:

1. Heat oven to 375
2. Mince mushroom to fine consistency Chop onion to desired size Mince garlic
   In medium sauce pan on low, heat enchilada sauce till warm. Remove from heat. In large skillet on medium high add mushrooms, saute till tender. Add onions and garlic, saute till desired doneness. Add textured soy protein (if skillet is dry add a spray of a non stick fat-free spray to the pan then add textured soy protein) and mix well.
3. Add taco seasoning and mix till completely coated.
4. Add veggie broth and mix well (I like my textured soy protein soft, so if needed add extra veggie broth 1 tablespoon at a time).
5. Pull skillet off heat and let sit for a couple minuets mixing a couple times till textured soy protein is well hydrated.
6. Coat both sides of tortilla by dipping in the warm sauce. Place desired amount of filling in a line in the middle of tortilla. (3 or 4 tablespoons). Take left edge of tortilla and tuck under right edge so your tortilla rolls up and place seam side down in pan. Repeat till all filling is used.
7. Top enchiladas with left over sauce
8. Top with your favorite vegan cheese alternative if desired
9. Place pan in oven for 15 to 20 min
10. The warm sauce helps soften the tortilla so you can roll them with out breaking. If tortilla is really dry have a pan of hot water near that you can dip tortilla in to soften, then dip in sauce.
11. I build my enchiladas in the pan I am going to bake them in so all I have to do is roll the tortilla over seam side down and slide into place.

Technorati Tags : vegan, recipe, enchilada

For those of you who know me, you know I live in Saskatoon and one of the weblogs that I contribute to is Explore Saskatoon.  It recently moved back to blogspot and is alive and well.  I will be posting both Saskatoon news as well as some recipes over there so make sure you check it out.

Technorati Tags : Explore+Saskatoon, Saskatchewan, Saskatoon

• 4 1/2 c. all-purpose flour
• 1/2 c. granulated sugar
• 1 tsp. cinnamon
• 2 tsp. baking powder
• 3/4 lb. sweet butter, softened
• 4 eggs
• 2 tbsp. rum

Makes 3-4 dozen.

Sift the dry ingredients into a bowl.  Make a well in the center and put the softened butter, eggs and rum in well.  Gradually mix the flour into other ingredients.  Let the mixture, which will be a
 paste, stand at room temperature, uncovered, for 2 hours.  Divide into small balls the size of 2 tablespoons, and cook them in a waffle iron.  Cool on a rack and store as for cookies.  (Note - Belgians eat these like cookies instead of as a breakfast food).

Technorati Tags : Belgium, waffles, breafast, recipe

• 18 snails
• 1/4 teaspoon vegetable seasoning
• 1 bay leaf
• 1/2 cup butter
• 1 cup white wine
• 3 tablespoons finely chopped parsley
• 2 tablespoons chopped onion
• 2 tablespoons minced green onions
• 4 cloves garlic -- crushed
• 1/4 teaspoon nutmeg
• 1 dash allspice
• 18 mushroom caps
• 1 teaspoon soy sauce

1. Capture 18 snails. Place them in a ventilated box with corn meal. With a sprayer bottle, spray the corn meal. Keep them in this environment at least 72 hours.  Remove the snails and wash them in cold water. Drop them into boiling water with bay leaf and let simmer 15 minutes. Drain in colander and pick meat out of shell. Remove the fall or the tail end where the snail is attached to the shell.
2. Wash snails in cold running water. Set aside. If you prefer, use canned snails, and rinse in cold water.
3. In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove and drain snails, reserving liquid. To this liquid add butter, parsley and green onions.  Heat through; add nutmeg. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450 degrees for 7 minutes. Serve immediately with sliced french bread.

Technorati Tags : escargots, appetizers, recipe

Ingredients

• 1 (16 ounce) package seashell pasta
• 1 (6 ounce) can crabmeat
• 1 (6 ounce) can tuna
• 1 (4 ounce) can shrimp
• 3 carrots, grated
• 1 onion, grated
• 1 cup creamy salad dressing (e.g. Miracle Whip)
• 1/2 cup French dressing
• 1/2 cup milk
• 4 tablespoons white sugar

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large mixing bowl, combine cooked pasta, crabmeat, tuna, shrimp, carrots, and onion.
3. In a separate small mixing bowl, combine well the creamy salad dressing, French dressing, milk, and sugar. Pour dressing mixture over pasta mixture and toss well. Refrigerate until well chilled, or overnight.

Technorati Tags : Shrimp, Salad, Recipe, seafood

This is a New Orleans style salad with shrimp, ham, bacon, rice, and Creole seasonings.

Ingedients

• 1 1/3 cups water
• 2/3 cup uncooked long-grain white rice
• 6 slices bacon
• 1 (6 ounce) can tiny shrimp, drained
• 1/2 cup cubed ham
• 1/2 cup chopped green bell pepper
• 1/2 cup sliced celery
• 1/4 cup chopped onion
• 1 cup chopped fresh tomato
• 3/4 cup Italian-style salad dressing
• 1 teaspoon dried thyme
• 1/4 teaspoon chili powder
• 1 clove garlic, minced
• 1/4 teaspoon salt

Directions

1. In a medium saucepan, bring water to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes.
2. While the rice is cooking, place bacon in a large, deep skillet over medium-high heat. Cook until evenly brown. Drain, cool, and crumble.
3. In a large bowl, mix the cooked rice, crumbled bacon, shrimp, ham, bell pepper, celery, onion, and tomatoes.
4. Prepare the dressing by whisking together the salad dressing, thyme, chili powder, garlic, and salt. Pour over rice mixture, and toss to coat. Cover, and chill in the refrigerator until serving.

Technorati Tags : Shrimp, Salad, Recipe, seafood, Jambalaya

Original recipe yield: 6 servings.

Ingredients

• 1 pound cooked shrimp - peeled, deveined, and cut into thirds
• 1 stalk celery, finely chopped
• 1 small onion, minced
• 2 teaspoons lemon juice
• salt and pepper to taste
• 1 cup mayonnaise
• 6 small tomatoes

Directions

1. Combine shrimp, celery, onion, lemon juice, salt, pepper and one cup mayonnaise in a mixing bowl. Refrigerate and chill the shrimp mixture for at least one hour.
2. Cut the tops off of the tomatoes and scoop out their insides; chill until the shrimp mixture is well chilled.
3. Scoop the shrimp mixture into the hollowed out tomatoes. Serve.

Technorati Tags : Shrimp, Salad, Recipe, seafood

Cooked shrimp marinated in ginger, lime juice, garlic, soy sauce and cilantro.

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons minced fresh ginger root
• 2 limes, juiced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1/2 teaspoon white sugar
• 1/2 teaspoon crushed red pepper flakes
• 2 pounds large cooked shrimp, peeled, tails on
• 1/2 cup chopped fresh cilantro

Directions

1. In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

Technorati Tags : Shrimp, Salad, Recipe, seafood

Maybe you left work early to catch the very first showing of Matchpoint? Well I was first in line at the Prather Ranch store when they introduced their brand-new veal t-bones (admittedly I was the only person in line). You’re picking Brokeback Mountain for best picture, even though privately you admit Capote was an infinitely better film. I’m picking Marin Sun Farms “velvet steaks” as the best steak available in San Francisco, even though privately I lust after a richly marbled Niman Ranch ribeye (spinalis dorsi and all).

You may have even seen all the Oscar nominated films, but where does that leave you on the Academy Awards night? Most likely at home, in front of the TV, glass of cheap champagne in one hand, and anxiously munching on a bowl of peanuts.

Forget that. Why not upgrade your Oscar meal to an expertly cooked steak that you can gnaw on while Jon Stewart mercifully skewers another nervous Hollywood star/starlet.

It’s rather easy actually. Cooking the steak that is (leave the skewering to Mr. Stewart). While most steak aficionados prefer the blast-furnace method of searing meat on a white-hot cast iron pan, I sometimes go with the slow and careful, medium heat method. It’s much kinder to the smoke alarms not to mention your neighbors.