Tag Archives: main course

Garlic Spaghetti

Garlic spaghetti is fresh and flavourful.  It’s great with a side salad or by itself.  Try different herbs as toppings.

INGREDIENTSGarlic Spaghetti

3 tbsp olive oil

3 cloves garlic chopped

spaghetti for 2 people

1/2 cup grated parmesan

1 pkg liquid vegetable bouillon

DIRECTIONS

Cook spaghetti to al dente stage.

While spaghetti is cooking brown garlic in olive oil in a frying pan.

Transfer spaghetti to frying pan. Mix in bouillon and Parmesan.

Remove to a plate and top with herbs.

Serve immediately.

Try with  Sun-dried Tomato Salad with Goat Cheese Toast.

Sun-dried Tomato Salad with Goat Cheese Toast

Sun-dried tomato salad and goat cheese toast is a simple yet tasty lunch.  It’s good when you want something light but filling.  Try with Strawberry Lemonade.

INGREDIENTS

Rye Bread slicesSundried Tomato Salad with Goat Cheese Toast

Olive Oil

Goat Cheese

DIRECTIONS

Spread olive oil on rye bread and smear with goat cheese.  Heat under broiler just until cheese begins to melt.

INGREDIENTS

Mixed Greens

Sun-dried Tomatoes (chopped)

Mushrooms (chopped)

Mix and top with dressing below.

1 1/2 tbsp olive oil

1 tbsp balsamic vinegar

Continue reading Sun-dried Tomato Salad with Goat Cheese Toast

Dinner Rolls

The dinner rolls in this recipe are made in the bread machine.  They come out fluffy, light and sweet.

INGREDIENTSDinner Rolls

1 1/3 cups almond milk

1 1/4 tsp salt

2 tbsp sugar

2 tbsp butter or vegan margarine

3 1/4 cups flour

1 1/4 tsp bread machine yeast

DIRECTIONS

Continue reading Dinner Rolls

Vegetarian Chili with Mushrooms

When the cold weather appears I long for comfort food.  Vegetarian chili with mushrooms is one of my favourite recipes to make on a frosty day.  The recipe is quick, easy and flavourful.  Enjoy!

INGREDIENTS

2 small chopped onionsvegetarian chili with mushrooms

1 chopped red pepper

1 chopped stalk celery

Olive oil to cover the bottom of a stock pot

8 sliced button mushrooms

1 540 ml can kidney beans

1 540 ml can chick peas

1 540 ml can black beans

1 796 ml can diced tomatoes Continue reading Vegetarian Chili with Mushrooms

Cheese Scalloped Potatoes

Now autumn is here I find myself craving comfort food.  Potatoes have always been a staple in my household and I remember coming home when I was a child to the smell of scalloped potatoes.  This recipe is hot, hearty and delicious.  Make extra as they’ll go fast.

INGREDIENTS

6 medium potatoes

1 cup shredded Parmesan cheese and old cheddar cheese (mixed)Cheese Scalloped Potatoes

1/4 cup flour

2 cups milk

salt

pepper

shredded sage

DIRECTIONS

Slice potatoes and place a layer in an oven safe dish.

Spoon a layer of flour, salt, pepper, cheese and sage over top.

Repeat layering in dish ending with a cheese layer.

Bake in the oven at 375 degrees Fahrenheit until the potatoes are tender and the cheese has melted.

Serve hot.

 

Cheddar Soup

Cheddar Soup is good on rainy days or in the winter after skating or skiing.  This recipe is different as it has mushrooms as a main ingredients.  Serve with a side of Bread Machine Rosemary Bread for a complete meal.

INGREDIENTSCheddar Soup

1 chopped red onion

1 lb chopped button mushrooms

3 tbsp flour

1 tbsp lemon pepper seasoning

3/4 tsp dry mustard

2 cups milk

2 cups water

2 1/2 cups shredded extra old cheddar

DIRECTIONS

Continue reading Cheddar Soup

Simple Carrot Soup

Carrots are a standby in my house for quick and easy meals.  Sometimes I find I have carrots that need to be used quickly.  Simple Carrot soup is a easy recipe for a light supper.  Serve with toast or garlic toast and you have a complete meal.

INGREDIENTSSimple Carrot Soup

1 lb carrots peeled and sliced

1 tsp ginger

1/2 tsp salt

2 cups mushroom broth

1/4 tsp pepper

DIRECTIONS Continue reading Simple Carrot Soup