Vegetarian Frito Pie

I adapted this recipe that Mom's Pantry shared from kitchen-tested.com
I switched it up, changed some things and made it "Texas".

Mom's Pantry is a blog that I follow.
You can access it from my blog.

Thanks again to Mom's Pantry for allowing me to share another amazing recipe.... and this one is perfect for Vegetarians!

This is another one of those unusual American Iconic Recipes...Frito Pie!
If my European friends can find the ingredients to make this ..... Ye Haw!

Vegetarian Chili Ingredients

2 TBS Vegetable Oil
2  Onions, diced
3 pkgs. of Yves Meatless Ground  ( Vegetarian Ground Beef , for non Vegetarians, use 2 pounds of Ground Beef)
4 TBS ground Cumin
2 tsp Cayenne Pepper
4 TBS Adobo Seasoning
1 tsp Chili Powder
1-15 oz can Black Beans
2 - 28 oz cans crushed Tomatoes
1 -10 oz can RO-TEL Diced Tomatoes & Green Chiles ( Original or Mild )

To create Frito Pie:  ( recipe below is for one portion)

1 small bag of Frito's Corn Chips
1 cup Vegetarian Chili
1/2 cup Shredded Cheddar Cheese
Pickled Jalapeno Slices ( I use La Costena Pickled Jalapeno Nacho Slices )
additional diced Onions
Sour Cream 

 Heat Oil in a Cast Iron Dutch Oven, add diced Onions, saute until clear. Add Yves Meatless Ground and stir to combine and cook until it begins to brown, stirring often.
Add all of the Spices and stir well.  Add  Beans, crushed Tomatoes and RO-TEL Tomatoes. Cover  and simmer for 30 minutes, stirring occasionally.
Place Corn Chips in a bowl, top with Chili, add Cheese and Jalapenos.
Top with a dollop of Sour Cream.

Enjoy!
Peace in the Kitchen!

Bean Dip without Cheese

1 teaspoon olive oil
1 onion, small dice
3 cloves garlic, minced
1 32-ounce can chopped tomatoes, drained and chopped small
1 4oz. can Diced Green Chiles, well drained
1 TBSAdobo Seasoning
2 tsp cumin
1 tsp coriander
1 TBS brown sugar
1 TBS salt
6 cups cooked beans, any kind or combination (if cooking your own overcook them until they're mushy).

In a large Dutch oven or sauce pan, heat the oil on medium heat. Add the onions and garlic and cook until they have softened and are just beginning to turn golden.  Add the  tomatoes, and cook until  any excess juice from the tomatoes has simmered away. Stir in the spices, brown sugar, and one tablespoon of the salt.

Stir in the beans, using the back of a spoon to smash the beans against the bottom and sides of the pan. Continue stirring and smashing until the beans are as mashed . You can leave some of the beans still whole for the texture. Adjust salt to taste and other seasonings as needed.

Enjoy!

Peace in the Kitchen!

Tex - Mex Stuffed Vegetarian Poblanos

Tex - Mex Vegetarian Stuffed Poblanos:

• 4 large poblano chiles
• 1 Tbs. olive oil
• 1 large onion, diced (2 cups)
• 1 clove garlic, minced (1 tsp.)
• 2 large portobello mushrooms, coarsely grated (4 cups)
• 1 16-oz. can white hominy, rinsed and drained
• 1 14.5-oz. can diced tomatoes
• ⅓ cup  vegetable broth
• 1 Tbs. Chipotle Chiles in Adobo Sauce, diced, 1 Tbs. sauce reserved (remember that Chipotle Chiles in Adobo Sauce are very spicy, adjust the amount according to your taste)
• ¾ tsp. ground cumin
• ¼ tsp. ground coriander
• ½ cup chopped cilantro
• ¼ cup lime juice
• ¼ cup shredded Queso Quesadilla Cheese, (Monterey Jack or Pepper Jack cheese may be used if you can't get Queso Quesadilla)  Queso Quesadilla has a mild, creamy flavor. This cheese is great for melting as it does not separate into oil and solids when heated, like some cheeses do. It’s a staple in quesadillas, which are actually named after the cheese. It’s excellent for grilling or just snacking. And, of course, it’s a favorite in Mexican dishes.

1. Broil poblano chiles on a baking sheet 15 minutes, or until blackened, turning occasionally. Cool, remove skins. Cut a slit in side of each chile; remove seeds.

2. Heat oil in a Dutch oven over medium heat. Add onion and garlic, and sauté 5 minutes. Fold in mushrooms; cook 
2 minutes. Add hominy, tomatoes, broth, chipotle and reserved sauce, cumin, and coriander. Reduce heat to medium-low, and simmer 20 minutes. Remove from heat, and stir in cilantro and lime juice.

3. Preheat oven to 400°F. Prepare a 9'X13" baking dish with a Vegetable Cooking Spray.

4. Spoon 1 cup of the mushroom mixture into each poblano, and place them in the prepared baking dish. Sprinkle each chile with 
1 Tbs. cheese. Cover with foil, and bake 15 minutes.

Enjoy!

Peace in the Kitchen!

Crustless Broccoli Cheddar Quiche

Here's another great recipe from Martha Stewart's Meatless Cookbook.
It's my favorite Vegetarian Cookbook.
If you have the opportunity to purchase it, I highly recommend it.

• Butter, for ramekins
• Coarse salt
• 1 package (10 ounces) frozen broccoli florets
• 6 large eggs
• 1/2 cup half-and-half
• Ground pepper
• 1/8 teaspoon ground nutmeg
• 3/4 cup shredded cheddar cheese (3 ounces)

1. Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes.                                                                                                                                                                    

Enjoy!

Peace in the Kitchen!

Eggplant Parmesan

• This recipe is from Martha Stewart's  Meatless Cookbook
• I love Eggplant Parmesan. There are so many recipes to choose from.
• I like a very simple and tasty Eggplant Parmesan, nothing fancy, nothing difficult.
• This is a Best of the Best Recipe.
• 
  
• 2 cans (28 ounces each) whole peeled tomatoes
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 2 large eggplants (about 2 pounds total), cut  into 1/4-inch-thick slices
• 1 cup all-purpose flour
• 3 eggs, lightly beaten
• 1 cup plain dried breadcrumbs
• Vegetable oil, for frying
• 1/2 cup grated Parmesan
• 1/2 pound whole fresh mozzarella, cut into large chunks

1. In a food processor, puree tomatoes; transfer to a medium saucepan and stir in olive oil. Bring to a boil; reduce to a simmer and cook until thickened, 30 minutes. Season tomato sauce with salt and pepper.
2. In a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry. Dredge eggplant in flour (shaking off excess), then dip in eggs (allowing excess to drip off), and sprinkle lightly with breadcrumbs.
3. Preheat oven to 375 degrees. In a large skillet, pour enough vegetable oil to come halfway up side. Heat oil over medium-high until pinch of breadcrumbs dropped in skillet sizzles. In batches, fry eggplant until golden, 2 to 3 minutes per side; transfer to rack to drain.
4. Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Layer half the eggplant over sauce and sprinkle with 1/4 cup Parmesan. Top with 1 1/2 cups sauce, then remaining eggplant. Finish with remaining sauce, 1/4 cup Parmesan, and mozzarella. Place the dish on a baking sheet pan. Bake until lightly browned and bubbling, 40 to 45 minutes.
   
   
   Enjoy!
   Peace in the Kitchen!

Fines Herbes Pommes Rosti

Fines herbes is a French blend of equal parts chervil, chives, parsley, and tarragon. Here, the combination transforms a simple potato pancake.

• 2 large russet potatoes, peeled and grated (1 ½ lb.)
• 4 tsp. fresh chervil, coarsely chopped
• 4 tsp. fresh chives, coarsely chopped
• 4 tsp. fresh parsley, coarsely chopped
• 4 tsp. fresh tarragon, coarsely chopped
• 2 Tbs. olive oil

1. Squeeze as much liquid as possible out of grated potato, then place in bowl, and toss with chervil, chives, parsley, and tarragon. Season with salt and pepper, if desired.

2. Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rosti is golden brown. Loosen bottom and sides of rosti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rosti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rosti is golden brown. Loosen rosti, then slide onto serving plate.

This recipe comes from Vegetarian Times Magazine

Rösti ([ˈrøːʃti]) or Röschti is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the western world. Many Swiss people consider rösti a national dish. Today, rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as "Spinat und Spiegelei" (spinach andfried eggs, sunny side up), cervelas or Fleischkäse. It is also a dish one can order in most restaurants to replace the standard side dish of any given meal.

Enjoy!
Peace in the Kitchen!

Asparagus Quiche

Another Great Recipe From Vegetarian Times

Crust

• 1 ½ cups all-purpose flour
• ⅛ tsp. salt
• 6 Tbs. cold unsalted butter, cut into cubes
• 2 large eggs, divided

Filling

• ½ lb. trimmed asparagus spears
• 1 Tbs. plus 1 tsp. olive oil
• 2 cups spring or green onions
• 4 large eggs
• 1 ½ cups whole milk or heavy cream
• 1 oz. grated Parmesan cheese (¼ cup)

1. To make crust: Sift flour and salt into large bowl. Rub in butter with fingertips until mixture resembles coarse meal. Beat 1 egg and 2 Tbs. water in small bowl. Stir egg mixture into flour mixture just until dough comes together, adding 1 Tbs. more water if necessary. Flatten dough into disk, wrap in plastic wrap, and chill 1 hour, or overnight.

2. Preheat oven to 350°F. Roll out dough to 12-inch circle on floured work surface. Press dough into 9-inch springform pan or fluted tart pan with removable bottom. Trim edges, and prick bottom all over with fork. Line tart shell with parchment paper, and fill with dried beans. Bake 25 minutes, or until barely golden. Remove beans and paper. Beat remaining egg, and brush on bottom of crust. Bake 5 minutes more.

3. To make Filling: Cook asparagus in large pot of boiling salted water 3 minutes. Drain, and cut into 1 1/4-inch lengths.

4. Heat oil in skillet over medium-low heat. Add onions, and cook 8 to 10 minutes, or until softened. Remove from heat.

5. Whisk together eggs and milk in bowl. Stir in onions and asparagus. Pour into Shortcrust, and place pan on baking sheet. Sprinkle tart with Parmesan. Bake at 350 degrees for 50 minutes to 1 hour, or until tart is set in center, covering edges with foil if they start to get too brown. Unmold, and serve.

Enjoy!

Peace in the Kitchen!