Traditional Tuna Salad

 I've always loved Tuna Salad but with so many options to make it, I wanted to Post this Traditional Recipe:

Here's what you'll need:

2 Cans of  Tuna, 7 oz, or 5 oz if you can find it.  Drain Completely.

1/3 C Mayonnaise.

1/2 C  Finely Diced Celery.

1 - 2 TBS Pickle Relish.

1 tsp Dijon Mustard.

1 - 2 tsp Lemon Juice.

Salt and Pepper to Taste.

1 Hard Boiled Egg, Chopped.

Optional: A Sprig of Fresh Parsley.

Mix All Ingredients Well in a Mixing Bowl.

Enjoy!

Peace in the Kitchen !

Vegetarian Gravy

 As a Vegetarian, I needed a Recipe for Gravy. I serve it with a Tofurky Roast at Thanksgiving and other Occasions.

This is my favorite Recipe:

Here's what you'll need:

A Saucepan.

2 TBS Butter.

1 tsp Minced Garlic, I use Garlic in a Jar.

2 TBS Flour.

1 1/4 C Vegetarian Broth. I use Better Than Bouillon. 

1 tsp No Chicken, Vegetarian Base Powder.

1 - 4 Inch Sprig of Rosemary. Trim off the Pieces.

1 Small Sprig of Thyme. Trim off the Leaves.

(Seasonings To Taste):

Onion Powder.

Poultry Seasoning.

Pepper.

In a Saucepan on Medium Heat:

Butter, until Melted.

Garlic, Cook while Stirring Well for  30 Seconds.

Sprinkle with Flour.

Stir to Combine Well.

Cook for 1-2 Minutes while Stirring Well.

Add:

Seasonings of your Choice. (Listed Above).

Vegetarian Stock.

Stir until Thick

Add:

Rosemary and Thyme. 

Simmer  for awhile.

Enjoy!

Peace in the Kitchen!

Butternut Squash and Black Bean Soup

 Here's what you'll need:

A Large Soup Pot.

Ingredients:

1 TBS Olive Oil.

1 Onion, Diced.

2 Green Onions, Sliced.

1 Red Bell Pepper, Diced.

3 tsp Minced Garlic, from a Jar.

2 C Peeled Butternut Squash cut into 1/2" Cubes.

1 15oz Can Black Beans, Drained and Rinsed.

1/2 tsp Italian Seasoning.

1 C Half and Half.

1 C Vegetable Broth. I use 2 tsp Better Than Bouillon Seasoned Vegetable Base in 1 C of Water.

1/4 tsp Cayenne Pepper.

1/8 tsp Allspice.

In the Soup Pot on Medium High Heat:

Oil, until Hot.

Add:

Onion and Green Onion.

Bell Pepper.

Cook 3 Minutes.

Add:

Garlic for an Additional Minute, Stirring Well.

Add:

Squash.

Beans.

Italian Seasoning.

Stir to Combine Well.

Add:

Half and Half.

Vegetable Broth.

Allspice.

Cayenne Pepper.

Bring to a Boil.

Reduce Heat and Simmer 20 Minutes.

Enjoy!

Peace in the Kitchen!

Taco Cornbread Casserole

 I adapted this Recipe to make it with Plant Based Ground Round:

Here's what you'll need:

Preheat the oven to 350 Degrees.

1 - 9" X  9" Baking Pan Lightly Brushed with Vegetable Oil.

7 oz. Cornbread Mix.

1/2 C Milk.

1 Egg.

1 Pound of Meatless Ground Beef.....or Regular Ground Beef for Non Vegetarians.

3 TBS Taco Seasoning or 1 Packet.

1/3 C Water.

1 - 11 oz Can of Mexicorn, Drained.

1 - 10 oz. Can of RO-TEL  Diced Tomatoes  with Green Chiles, Drained.

2 C Sour Cream.Mix 

2 C Shredded Mexican Cheese Blend.

1/2 C Chopped Green Onion, the entire Onion.

Topping Ingredients:

Shredded Lettuce.

Sliced Black Olives.

Diced Tomatoes.

In a Medium Mixing Bowl:

Cornbread Mix.

 Milk.

Egg.

Mix Well.

Spoon evenly into the Baking Pan.

Bake for 15 Minutes.

Remove and Set Aside.

In a Nonstick Skillet on Medium High Hear with 2 TBS of Vegetable Oil:

Meatless Ground Beef. Stirring often until well Heated.

Add:

Taco Seasoning.

 Water.

Mix Well.

Add:

Corn.

RO-TEL Tomatoes.

Mix Well and Reduce Heat to Simmer for 2-3 Minutes.

Spoon Evenly Over the Baked Cornbread.

In a Small Mixing Bowl:

 Sour Cream.

1 C Mexican Cheese Blend.

 Green Onions.

Mix Well.

Spoon Evenly Over the Ground Beef  Mixture.

Sprinkle the Top Evenly with the Remaining Mexican Cheese.

Bake Uncovered 25 Minutes.

Transfer from the Oven to a Cooling Rack for 10 Minutes.

To Serve:

Slice and Top Individual Servings with Toppings.

Enjoy! 

Peace in the Kitchen!

Spinach and Feta Cheese Pie

 Another Favorite Recipe!

Here's what you'll need:

Preheat the oven to 375 Degrees.

A 9" Pie Pan Greased lightly with a Vegetable Cooking Spray.

Ingredients:

2 C  Chopped Fresh Spinach.

1 C Cottage Cheese.

4 Eggs.

1/2 C Crumbled Feta Cheese.

1/2 C Shredded Mozzarella Cheese.

1/ 2 C Grated Parmesan Cheese.

1/4 C Plain Greek Yogurt.

2 Cloves of Garlic, Minced. ( I use 2 tsp of Minced Garlic in a Jar)

1/4 tsp Onion Powder.

1/2 tsp Dried Oregano.

Salt and Pepper.

In a Large Mixing Bowl:

Eggs.

Cottage Cheese.

Yogurt

Whisk until Well Combined.

Add:

Feta Cheese.

Mozzarella Cheese.

Parmesan Cheese.

Garlic.

Onion Powder.

Salt and Pepper to Taste.

Add:

Spinach and Mix until Well Combined.

Spoon into the Pie Pan.

Bak 30 - 40 Minutes, until the Center is Set and it's Golden Brown.

Remove to a Cooling Rack for 10 Minutes.

Enjoy!

Peace in the Kitchen!

Fried Cabbage and Onion Patties

I Love any Recipe made with Cabbage and I have Several on the Blog. 

This is a Great Side Dish.

Here's what you'll need:

A Saucepan, a Sieve, a Mixing Bowl and a Skillet. 

Ingredients:

A Small to Medium Cabbage, Chopped into Small to Medium Pieces.

2 Onions, Diced.

Olive Oil 

3 Eggs

4 Green Onions. (Only the Green Part), Sliced.

1 TBS Salt

1 TBS Pepper

1 TBS Paprika

4 TBS All Purpose Flour

Instructions:

In a Saucepan:

Chopped Spinach

Cover with Boiling Water.

Continue Boiling on  Medium High Heat for 10 Minutes, until the Cabbage is Tender.

Remove from Heat and Carefully Drain Well in a Sieve.

Set Aside to Cool.

In A Skillet on Medium High Heat:

1 TBS Olive Oil until Hot.

Add:

Onion.

Sauté until it just begins Turn Golden Brown.

In a Mixing Bowl:

Cabbage

Onion

Mix to Combine Well.

Add:

Eggs

Green Onion

Salt

Pepper

Paprika

Flour

Mix to Combine Well and Create a Batter.

In A Skillet on Medium High Heat:

3 TBS Olive Oil until Hot.

Drop Spoonsfull of the Batter into the Skillet and Gently Press to Create a Patty. 

See Photo Above!

Fry 5 - 7 Minutes on 1 Side, until Golden Brown.

Turn them Over and Continue to Fry  them a Few Minutes More.

Remove them to a Serving Platter and Repeat with Remaining Batter.

Enjoy!

Peace in the Kitchen

Sweet Potato and Spinach Casserole

 Another Great Holiday Recipe.

Here's what you'll need:

Preheat the oven to 375 Degrees.

A  9" X 13" Casserole Dish Brushed with 2 TBS Olive Oil.

Aluminum Foil.

Ingredients:

3 Large Sweet Potatoes, Peeled and Thinly Sliced. I use a Mandolin to Slice them.

1/2 tsp Garlic Powder.

1/2 tsp Smoked Paprika.

1/2 tsp Italian Seasoning.

Salt and Pepper to Taste.

Filling Ingredients:

4 C Chopped Fresh Spinach.

1 Large Onion, Diced.

3 Cloves of Garlic, Minced. I use 3 tsp of a Jar of Minced Garlic.

1 TBS Olive Oil.

1/2 C Cream Cheese.

1/2 C Ricotta Cheese.

1/2 C Grated Parmesan Cheese.

1/2 tsp Italian Seasoning.

1/4 tsp Nutmeg.

Salt and Peppet to Taste.

Topping Ingredients:

1 C Shredded Mozzarella Cheese.

1/4 C Grated Parmesan Cheese.

2 TBS Breadcrumbs.

1 TBS Chopped Fresh Parsley.

Directions:

Overlap 1/2 of the Sweet Potato Slices in the Casserole Dish.

In a Skillet on Medium High Heat Prepare the Filling:

1 TBS Olive Oil, until Hot.

Add:

Onion and Cook 2-3 Minutes.

Add:

Garlic for 30 Seconds.

Mix Well.

Add: Spinach for 2-3 Minutes.

Mix Well.

Remove from Heat and Stir in:

Cream Cheese.

Ricotta Cheese.

Parmesan Cheese.

Italian Seasoning.

Nutmeg.

Salt and Pepper to Taste.

Spoon the Spinach Mixture Evenly on Top of the Sweet Potato Slices.

Add the Remaining Sweet Potato Slices on Top of the Spinach Mixture.

Cover With Foil.

Bake 30 Minutes.

Remove Foil.

Sprinkle the Top Evenly with the Topping Ingredients:

Mozzarella Cheese.

Parmesan Cheese.

Breadcrumbs.

Bake Uncovered 15 - 20 Minutes.

Remove to a Cooling Rack for 10 Minutes and Garnish with Parsley.

Enjoy!

Peace in the Kitchen!