Eggplant Lasagna

 

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If you love Italian food like I do, then you know this is comfort food. This is my vegetarian version of my lasagna. try and see if you agree it's a favorite too! You can add zucchini or yellow squash cut into thin strips, finely chopped broccoli or cauliflower and sweet peppers too.

What you need:

9 lasagna noodles, uncooked
1 T olive oil
1-1 1/2 lbs. eggplant, thinly sliced
1/2 c onion, chopped
3-4 cloves garlic, minced
1 lb. sliced mushrooms
15-1/2 oz. jar spaghetti sauce, divided
8-oz container ricotta cheese, divided
1 c shredded mozzarella cheese, divided
1 T grated Parmesan cheese, divided

How to make it:

Cook lasagna noodles according to package directions, just until tender; drain. Meanwhile, drizzle olive oil into a large non-stick skillet over medium heat. Add eggplant slices and cook until golden on both sides; set aside eggplant. Add onion and garlic to skillet and cook for about 3 minutes, stirring occasionally. Add mushrooms; cook about 5 to 7 minutes, until tender, stirring often. Spread 1/4 of spaghettis sauce in the bottom of a greased 11" x 7" baking pan. Layer 1/3 each of cooked noodles, ricotta cheese, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Repeat layers twice. Bake, uncovered, at 350 degrees for 30-40 minutes, until bubbly and cheese is melted. Let stand several minutes before slicing. Serves 8.

This recipe is published in the Gooseberry Patch book, Fresh Farmhouse Recipes 2021

My recipe is on page 146 check it out, be sure to grab your copy now

Creamy Broccoli Cheesy Potato Soup

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Time for soup, this is delicious, use your favorite melting cheese, I used Cheddar and Muenster with some Parm. You can use vegetable stock for vegetarian if you like. Broccoli or cauliflower works great in the soup.,  creamy goodness cheesy good.

What you Need:

5 1/2 Tbsp butter , divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
4 cloves garlic , minced
3 cups low-sodium chicken broth or vegetable broth for vegetarian soup
3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (I used 1 cup cheddar 1 cup Muenster
1/3 cup finely shredded parmesan cheese (1 oz)

How to Make it:

In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.

Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.

Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).

Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheese and parmesan cheese until melted. Serve warm.

Note

This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days.

If you don't have cheddar, try using a good melting cheese such as Gruyere cheese. A little blue cheese would also work really well.

You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.

Baked Parmesan Tomatoes

These Parmesan Tomatoes are quick to make, and have good flavor. Tomato lovers like us will appreciate these.

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What you NEED:

4 tomatoes 
sliced 1/4 cup freshly grated Parmesan cheese 
1 teaspoon chopped Italian Seasonings

1/4 teaspoon garlic powder
1/4 teaspoon salt Freshly ground pepper, to taste 
4 teaspoons extra-virgin olive oil 

Preheat oven to 450° F Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil Bake until the tomatoes are tender, about 10 minutes Then what I do with some is cook them another 5 minutes or broil till the cheese is slightly burnt because I like it that way.

Don't knock it till you tried it!

Garlic Shitake Mushrooms Asparagus with Rice

 

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Want to eat more vegetables that taste delicious and leave the meats in the freezer tonight? Then this dish is just what you should try. It's easy and so full of flavor.

Serves 4

What you need:

16 oz of Shitake Mushrooms sliced
1 bunch of fresh Asparagus trimmed and sliced
5-6 cloves of garlic sliced thin

1 small red onion sliced thin or diced(or half a large)
1/4 cup of butter(I use unsalted)
2-4 cups cooked rice

dash of sea salt and cracked pepper

A shake of everything bagel seasoning(optional)

Low salt soy sauce (optional)

How to make it:

Cook the rice as directed on package, I use a rice cooker it cooks perfect every time.

Prepare the vegetables, heat a skillet till not but not burning, I use medium heat

Melt the butter quick, then add the garlic and onions cook just till tender about 2 minutes

Then add the Asparagus and cook about 4-5 minutes till tender, add Mushrooms and cook 

another 3-4 minutes just till barely tender. Serve over rice, I add a sprinkling of soy sauce which is optional.

Spinach Cheese Pie

 

Spinach Cheese Pie

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This pie is full of flavor and makes a great side dish or vegetarian main dish. Try mixing up cheese flavors how you like for different flavors and see which you prefer or to go with different main dishes.

4-6 servings

Calories @295kcal

INGREDIENTS

Crust:
One 9" Pie Crust
FILLING:
1 tablespoon olive oil
1 small onion, finely chopped
10 ounces frozen chopped spinach, thawed and squeezed dry or fresh chopped
1 cup ricotta cheese
4-6 ounces shredded Mozzarella cheese (less cheese is easier to fold crust)
4-6 ounces shredded Pepper Jack cheese or your choice (less cheese is easier to fold crust)
1 large eggs
1 tablespoons finely chopped fresh dill
1 tablespoons finely chopped fresh parsley
¼ teaspoon salt
1/4 - 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

Preheat oven to 350°F. Baking sheet spray with nonstick spray.

In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.

In a large bowl, stir together onion, drained spinach, all the cheese, egg, dill, parsley, salt and black pepper. Spread gently on half of pie crust. Fold the pie crust over in half and pinch edges together. Brush pastry lightly with melted butter. Top with a little parsley. 

Bake until crust is golden and filling is bubbling gently, about 30-45 minutes. Slice into wedges. Serve warm.

NOTES

*If covered tightly and refrigerated, this pie can be assembled early in the day and baked later. Cold pot pie will probably need to bake an additional 5 minutes.