Black Beans & Rice

Mel's Kitchen Cafe Black Beans and Rice

Wisconsin Cauliflower Soup

I got this recipe from Butter with a Side of Bread.  She got this recipe from The Coterie Blog.  Personally, I think the pepper jack cheese adds flavor that other cauliflower soup recipes lack.  I didn't measure, but I'm guessing I added more cheese than the recipe calls for.

2 TB butter
1 medium onion, chopped
1/4 cup flour
1/2 tsp salt
2 cups milk
3 cups water
1 1/2- 2 tsp chicken base (or bouillon)
1 head cauliflower, cut into 10-inch chunks
1 tsp dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

In 4-quart saucepan, melt butter over medium heat.

Add onion and cook until golden, about 10 minutes.

Stir in flour and salt; cook 2 minutes, stirring frequently.

Gradually stir in milk, water, and chicken base.

Add cauliflower and heat to boiling over high heat.

Reduce heat to low, cover and simmer until cauliflower is tender, about 10 minutes.

Blend soup until smooth (I used an immersion blender).

Remove saucepan from heat, and stir in mustard and 1 1/2 cups cheese until melted and smooth.

Garnish with remaining cheese and serve.

Spinach Lasagna

from Melissa

Adam definitely prefers his lasagna with meat, but the kids will actually pick and eat the noodles out of this lasagna (which is about as good as it gets around here).  This is the exact recipe Melissa posted on facebook.  I used a 9x13 pan, fresh garlic, and homemade spaghetti sauce.

8 oz. cooked lasagna noodles (I use 9 of the regular sized lasagna noodles.. not the wide extra wide kind)

16 oz. cottage cheese

2 c. spinach leaves (shredded)  I pack them in there!

2 eggs, beaten

1 1/2 tsp garlic powder  (I use 3-4 cloves minced fresh garlic)

salt and pepper to taste

1 jar spaghetti sauce (I use Prego.. if the lack of meat scares you, the chunky kind makes it seem a little more hearty. I use the original kind.)

2 c. mozzarella cheese

The recipe calls for a 9x13 pan.  I use an 8x12ish.  If you use a 9x13 pan, I would cook 3 more noodles and add one to each layer. 

Combine spinach, cottage cheese, eggs, garlic and salt and pepper

Layer as follows:

1/2 c. spaghetti sauce

3 noodles (4 if using a bigger pan)

1/2 spinach mixture

1/2 c. mozzarella cheese

1/2 c. spaghetti sauce

3 noodles (4 if using a bigger pan)

1/2 spinach mixture

1/2 c. mozzarella cheese

1/2 c. spaghetti sauce

3 noodles (4 if using a bigger pan)

remaining spaghetti sauce

remaining mozzarella cheese

*I like to add some Parmesan cheese when I'm feeling fancy. 

Bake at 400 degrees for 35-40 minutes

Veggie Spaghetti Sauce

Vegetable Spaghetti Sauce

1 large onion, chopped

2 cloves garlic, minced
3 carrots, shredded

1 zucchini, shredded
1/2-1 green bell pepper, seeded and chopped

1 can (14.5oz) diced tomatoes, with liquid

1 can crushed tomatoes
1 can (8oz) tomato sauce
½ tsp salt
2 tsp Italian seasoning

Combine all ingredients in greased 3 ½- 5 quart slow cooker. Cover and cook on low heat 6-8 hours. Stir well. Makes 8-10 servings.  OR saute onion, garlic, pepper, and zucchini in oil for a few minutes.  Add all other ingredients and simmer for 30 minutes.  My kids don't like chunks, so I blend it up before serving.

To Freeze:
Make in large batches, and freeze in family size portions.

Eggplant Parmigiana

Eggplant Parmigiana

1 small eggplant (3/4 lb)
1 beaten egg
¼ cup flour
2 TB oil
1/3 cup grated Parmesan cheese
1 cup meatless Spaghetti sauce
1 cup shredded mozzarella cheese (4 oz)

Wash and peel eggplant; cut crosswise into ½ inch thick slices. Dip eggplant into egg, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil for 4-6 minutes or till golden, turning once. (If necessary, add additional oil). Drain on paper towels.

Place eggplant slices in a single layer in a 2-quart rectangular baking dish. (If necessary, cut slices to fit). Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake at 400* for 10-12 minutes or till heated through. Makes 4 servings.

Ratatouille

Ratatouille

½ cup finely chopped onion
1 clove garlic, minced
1 TB olive oil or cooking oil
2 cups cubed, peeled eggplant
1 small zucchini or yellow summer squash, cut up (1 cup)
1 cup peeled, chopped tomatoes or one 7.5 oz can
½ cup chopped green sweet pepper
2 TB water
1 ½ tsp snipped fresh basil or ½ tsp dried basil, crushed
1/8 tsp salt
1/8 tsp pepper
½ cup shredded Swiss cheese (optional)

In a large skillet cook onion and garlic in hot oil till onion is tender. Stir in veggies, water, basil, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, 20 minutes or till tender. Uncover; cook 5-10 minutes or till thickened, stirring occasionally. If desired, sprinkle with cheese.