Cottage Cheese and Spinach Gratin

My digital camera broke, so I haven't updated in awhile.
Thankfully I received a new one for Christmas from my
parents.
This recipe I got from "Vegetarian Cooking for Everyone"
by Deborah Madison

I got this cookbook from my aunt, and the gratin is the first recipe
I've tried from it. I can't wait to make more because everything in
this cookbook sounds so good.



2 bunches spinach, stems removed
5 eggs, beaten
1/2 cup parsley
1/2 teaspoon dill seeds
1/2 teaspoon ground coriander
2 cups small-curd cottage cheese
salt and freshly milled pepper

Preheat oven to 350 degrees. Generously oil 8 by 10 inch gratin dish.

Cook the spinach with the water clinging to its leaves in a wide skillet over medium heat until wilted. Press out liquid, but reserve it. Finely chop the spinach.

Beat the eggs and add the herbs and cheese along with 1/2 tsp salt and a little pepper. Stir in the chopped spinach and the reserved cooking liquid. Pour into the prepared dish and bake until set, about 45 minutes. Let cool for 5 minutes, then cut and serve with fresh parsley.

Vegetable Soup and Biscuits

I made this simple vegetable soup the other day when I was sick.
It really helped! I'm sure any combination of vegetables
would work. And these easy biscuits were great for dipping!

Soup

7 cups vegetable stock
1 onion
1 carrot
1 large potato
1/2 zucchini
1/2 green pepper
1 garlic clove, minced
salt, pepper, rosemary

Bring 7 cups of stock to boil in large pot.
Chop onion, carrot, pepper, zucchini, and potato and add to stock.
Add garlic, pepper, salt and rosemary to taste.
Lower heat and cook till vegetables are tender.


Biscuits

2 1/4 cups white flour
1/4 whole wheat flour (or you could use all whole wheat flour, like I did)
1 tsp sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 tbs butter
3/4 & 2 tbs milk

Preheat oven 400 degrees.
Mix everything except butter and milk.
Then add melted butter and milk and mix well.
Place biscuit batter on cookie sheet about an inch thick
and three inches wide (I think I made about nine).
Place in oven and bake for about 18-20 minutes.

TVP Enchiladas

These non-traditional enchiladas are so filling!
I made them the other night with whatever I
had around. They turned out great.

1 cup cooked tvp
1 onion
1 green pepper
1 red pepper
1/2 can black beans
1/2 jar salsa
1/4 cup tomato sauce
1/2 tsp Worcestershire sauce
1/2 tsp balsalmic vinegar
1 cup cheese, shredded
4 whole wheat tortillas

Preheat oven to 350 degrees.
Chop the onion and peppers and saute till fully cooked and brown.
Add balsamic vinegar, Worcestershire sauce, and tomato sauce to TVP and mix well.
Place tortillas side by side in a shallow casserole dish.
Place beans, TVP, onions, peppers and some shredded cheese inside each.
Fold up tortillas, and pour salsa on top. Sprinkle the of the shredded cheese on top.
Bake for about 10-15 minutes.

Onion and Pepper Sandwich

This is hardly a recipe, it's so easy. It's just one
of my favorite lunch time sandwiches.
Sometimes I add mushrooms, too.

green pepper, sliced
onion, sliced
cheese
pepper
olive oil
bread (I like The Baker,
made with organic whole wheat)

Sauté onion and green pepper in a pan
with olive oil till browned.
Toast bread and melt cheese on top. Add onion
and green pepper and pepper. Serve hot.

Muffins

This is the basic recipe that my mom has always used
for muffins. You have to add extra ingredients to make
good muffins! I recently added shredded coconut,
chocolate chips, and walnuts. Fresh blueberries, or
diced apples and cinnamon are also favorites.

1 3/4 cup whole wheat flour
3/4 tsp salt
1/4 cup sugar
2 tsp. baking powder

2 eggs (or egg replacer)
2-4 tbs melted butter (or margarine)
3/4 cup soy milk

Preheat oven to 400 degrees

Mix wet ingredients together, then add dry
ingredients and chocolate chips, nuts, and
shredded coconut (or whatever you choose
to add) and mix well. Add mix to well greased
muffin tins.
Bake for 20-25 minutes
Makes 12 muffins.

Butternut Squash Soup

Easiest and most delicious soup!
My aunt always makes this soup for Thanksgiving.
I altered the recipe and didn't peel the skin, which
made this soup a whole lot quicker and easier to make.
No picture--Zack and I ate this batch so fast!

1 medium butternut squash - cut into smallish pieces
2 tbs butter or margarine
1/2 cup pure maple syrup
salt and pepper to taste
2 1/2 to 3 cups water

If desired:
soy milk


Boil water. Add squash. Turn heat down and simmer
until squash is tender, usually 30-45 minutes.
Take the contents of the pot and pour it all into a blender.
Pour back into pot and add butter and syrup.
Add milk if you wish.
Simmer for a couple more minutes.
Add salt and pepper to taste and serve!

White Pine Needle Tea

I used to have a white pine tree right next door to
my parents house...so I had free white pine needles
all the time! Unfortunately, my neighbors chose to
cut the tree down a couple months ago.

"Pine needles are now known to manufacture large
concentrations of vitamins A and C. It has been
estimated that a cupful of strong pine needle tea
has more vitamin C than the average lemon."

1 pint of boiling water
1 ounce of fresh white pine needles chopped fine
lemon
sugar

Pour water over pine needles and let steep for
at least 5 minutes.
Add lemon and/or sugar is desired.