tag:blogger.com,1999:blog-43214588129078537272008-03-28T12:49:02.228-07:00Jen LyonsBlogger26125tag:blogger.com,1999:blog-4321458812907853727.post-90273532605887580972008-02-23T17:14:00.000-08:002008-02-23T17:50:36.261-08:00

My vinaigrette tends to be a bit on the strong side, so if you don't like anything but ranch dressing on your salads, you probably want to avoid this. On the other hand, you can also adjust the amount of vinegar and mustard to your tastes. You need: Red wine vinegar Olive oil Dijon mustard Garlic, minced Salt and pepper Preparation: I start with a small plastic container with a lid.Put one

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-61340643067473579402008-02-23T15:53:00.000-08:002008-02-23T17:52:34.676-08:00

You need: Large portobello mushroom caps (one per person) 1 or more red (or orange or yellow, not green) bell peppers, depending on how many you're serving 1 container herbed, spreadable cheese such as Boursin Large sourdough rolls (or whatever looks fresh, tasty, and is burger-sized), split to resemble burger rolls Mixed baby greens Vinaigrette Soy sauce Garlic, minced Vinegar (Red wine or rice

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-40870706670416632442008-02-22T15:15:00.000-08:002008-02-22T15:33:20.146-08:00

Ingredients: 1-2 tbsps. olive oil1 pkg. carrots (about 6 carrots), chopped into 1/2-1 inch chunks4-5 medium sized russet potatoes, chopped into 1 inch chunks1 medium onion4 cloves garlic1 can diced tomatoesApprox. 64 oz. of vegetable broth (I like the clear broth like Swanson Organic, as opposed to some of the muddier-looking broths that are available)2 Not-Beef bouillon cubes (or any other

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-6457875456055412482008-02-10T11:30:00.000-08:002008-02-23T16:29:02.159-08:00

This comes from, I believe, Artisan Baking. It's a simple recipe, for the most part. The friend who sent it to me annotated it extensively, and then so did I, so hopefully it has not become confusing. You need: 3 1/2 cups unbleached bread flour 1/4 tsp instant yeast 2 tsp salt 1 1/2 cups water Mix the flour, yeast and salt together in a large mixing bowl. Add the water and mix until the

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-13924401355969481472008-02-10T05:41:00.000-08:002008-02-22T09:46:30.821-08:00

Not to be confused with the Food Network show, I've been making this stuff for years. I can't really come up with a formal recipe, but here's what you do: Take a package of Cornbread Mix (not Jiffy)Mix according to directionsAdd one can of drained, canned cornAdd 1-2 chopped, fresh jalapenosBake according to directions

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-64778856321399522702008-02-06T11:07:00.000-08:002008-02-10T05:49:19.473-08:00

Now, if you are one of those folks who doesn't think chili is made right if it contains beans, you probably shouldn't be attempting vegetarian chili anyway, and this recipe might not be for you. However, I found it on vegweb.com years ago, and it was similar to a recipe in a cookbook my parents had when I was in high school. It's fantastic. I made it for a friend's chili-themed birthday party

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-87036642449931367172008-02-05T13:05:00.000-08:002008-02-05T13:22:40.702-08:00

This is a fairly simple recipe, which I've varied a little. The most labor-intensive part is working with the phyllo dough, and I'll give you some options for that at the end of this post. It's definitely not something I make just to snack on at home, it's party/dinner guest food. You need: 1 stick butter 1 lb thawed and drained frozen spinach 1/2 lb feta, crumbled (scant 2 cups) 1/2 teaspoon

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-46487592999440059202008-01-28T14:19:00.000-08:002008-01-28T14:29:44.001-08:00

This sauce is great for dipping pita, dolmas, and veggies as well as on hummus and veggie sandwiches, or on gyros for the meat eaters. There are many variations, so this is again cobbled together from many sources. You need: 3 cups plain yogurt 3 tbsp. lemon juice 1 garlic clove, minced 2 medium cucumbers, seeded and grated 1 tbsp. fresh dill or fresh mint, chopped Salt and pepper

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-77211344582675034752008-01-28T13:49:00.000-08:002008-01-28T14:32:59.070-08:00

Also known as dolmas or dolmades, these are a great appetizer or finger food. You need: 1/2 lb. jar grape leaves, washed thoroughly from brine and drained 1 cup long grain rice 1/4 cup pine nuts 1/4 cup currants 1 onion, finely chopped 1/4 cup parsley, finely chopped 2 tablespoons finely chopped mint 3 cloves garlic, minced 1/4 cup olive oil 1/2 cup water 1/4 cup fresh lemon juice Salt and

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-86693350552247950262008-01-28T12:41:00.000-08:002008-01-28T13:04:35.111-08:00

This and the next couple of posts are from a Middle Eastern food party I threw a while back. This is tasty spread on sandwiches or served with pita bread wedges or pita chips, and is easy to make. The next time you're considering making hummus, consider making this instead. I believe I found the recipe at epicurious.com. You need: 2 1-pound eggplants, halved lengthwise 1/4 cup

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-11321072791741682302008-01-27T19:22:00.000-08:002008-01-28T13:05:26.563-08:00

I first had this dish in Spanish class in High School. If I recall correctly, my Spanish Teacher was from Germany, but had lived or spent a fair amount of time in Spain, and she used to bring this simple, tasty dish in for us as a treat once a year or so. It seems to be a staple on tapas menus. You need: 2 yellow onions, diced 6 large boiling potatoes, chopped in 1/3-inch dice 10 eggs Olive

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-21208430659302475222008-01-25T11:34:00.000-08:002008-01-28T13:06:08.917-08:00

This recipe comes straight from While the Pasta Cooks. I rediscovered it last night, and it's an old favorite. Ingredients: 1 lb. pasta (they say "any shape" but I also prefer fusilli or rotini or bowties in this, I wouldn't make it with any of the "long" pastas) 1 1/2 lbs. small firm eggplant, stemmed, peeled, and cut into thin 2-inch-long strips 1 tsp. salt 3 tablespoons olive oil 1/2 medium

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-23430960018979927282008-01-24T18:27:00.000-08:002008-01-28T13:06:48.957-08:00

This is another recipe that I made up, though it was inspired by a recipe in a great cookbook called While the Pasta Cooks. You need: 1 lb. pasta, I like fusilli for this recipe1/2 cup extra virgin olive oil2 cloves garlic, minced1/3 of a jar of pine nuts, toastedHalf of a jar of sundried tomatoes packed in olive oil, roughly choppedSalt and pepper to taste1 small package (about 5 oz.) fresh goat

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-27263171556716480492008-01-14T13:27:00.000-08:002008-01-14T13:29:04.209-08:00

Hi folks, I'm on vacation in Las Vegas this week, so there likely won't be any updates for a few days.  In the meantime, if you make any of the dishes, feel free to take a digital picture and send it to me, and I'll add it to the appropriate recipe's entry. Thanks!

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-57044401902844983192008-01-06T19:00:00.000-08:002008-01-06T19:18:46.604-08:00

I made this for Thanksgiving, though I've modified it to remove the potatoes, since I was serving mashed garlic potatoes on the side.  In its original form, it was the "Harvest Vegetable Medley" in the Vegetarian Times November/December 2007 edition.  In my rendition, You need: 1 lb. small brussels sprouts, trimmed (removed the excess small leaves and stem from the bottom)1 butternut squash,

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-47492310447303944212008-01-06T17:32:00.000-08:002008-01-06T17:51:02.909-08:00

This literally means "spaghetti prostitute style". The story, as I heard it as a child, was that brothels in Italy, long ago, served food to their clients in addition to "dessert", and this spicy sauce came from there. I was looking for this particular recipe months ago and couldn't find it. I ended up with a milder and less tasty recipe than this one; I'm glad I found it again. The

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-65133545071928101352008-01-01T11:03:00.000-08:002008-01-01T11:29:45.566-08:00

This is similar to a recipe my uncle used to make back in Virginia, but without the bacon. These bring good luck for the new year. Ingredients: 1/2 bag cooked dried black eyed peas (or 1 box frozen), cooked 1 can stewed tomatoes 1 tbsp. each dried celery leaves and parsley or 1 sm. bunch fresh minced Salt & pepper to taste A few dashes Tabasco sauce 1 tbsp. dried onion or 1 onion, minced 1

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-34994196995893117442007-12-31T11:49:00.000-08:002007-12-31T12:03:06.878-08:00

Prior to giving up meat, tuna salad sandwiches were a staple of my diet. They're cheap, easy, and quick. A few years ago I stumbled upon a recipe on an online BBS for a tuna salad substitute made with chickpeas. I was dubious, but it actually turned out well. At a work potluck, we were doing a sandwich bar, and I decided to bring this in. I had it on my sandwich, but the meat eaters ate it

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-53003970859827158732007-12-29T08:51:00.000-08:002007-12-29T09:05:03.776-08:00

My friend Erica experimented with pumpkin soup recipes several years ago, and this was my favorite. I've removed the stuff we decided not to use and made it vegetarian. You Need: 1/2 stick butter 1 large onion, chopped 1 lb. can pumpkin 4 cups vegetable broth 1 tsp. salt 1/2 tsp. curry powder 1/4 tsp. pepper 1/4 tsp. ground ginger 2 bay leaves The Plan: In a medium soup pot, melt butter. 

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-57675082643020042422007-12-29T07:13:00.000-08:002007-12-29T07:32:56.242-08:00

My first introduction to eggs with salsa were some Migas a friend/coworker made late at night when we were hanging out at her place. These are not fancy restaurant food (migas means crumbs) but they're downright tasty. You'll Need: 1 package of fresh corn tortillas Butter 2 eggs per person 1 jar of salsa or Rotel tomatoes and chilies 1 package shredded mixed Mexican cheese Make the Migas:

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-68409037306020496742007-12-28T17:04:00.000-08:002007-12-28T17:23:29.214-08:00

These have a couple unusual ingredients, but they are my favorite chocolate chip cookies, and make a good change from the usual Tollhouse recipe.  This one was also found as a reader submission to Gourmet years ago. Ingredients: 3 cups flour1 1/2 tsp. baking powder1/2 tsp. salt1/4 tsp. cinnamon1 cup vegetable shortening1 cup granulated sugar1 cup light brown sugar2 large eggs1 tsp. vanilla

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-56610875676660543392007-12-28T13:57:00.000-08:002007-12-28T14:09:56.684-08:00

These first appeared as Fay's Egg Patties as a reader-submitted recipe in Gourmet magazine. The original recipe included a homemade tomato sauce component, which I've removed, since I find it unnecessary. I've got suggestions for sauce. Now, let me just say that prior to moving to Texas, I didn't put tomato products on my eggs. I was never the type to eat scrambled eggs with ketchup, for

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-61345737976008423432007-12-28T10:58:00.000-08:002007-12-28T11:31:59.339-08:00

I'm not sure that this recipe ever had an official origin, at this point, I just make it from memory. It does have traditional elements, though. You Need: 1 package "no boil" lasagna noodles (I've been told you can bake regular lasagna noodles without boiling them, but why risk it?) 1 large can Hunt's tomato sauce (no, I'm not kidding. This sauce is really simple, not too sweet, and doesn't

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-3146040925665934352007-12-27T15:05:00.000-08:002008-01-28T12:54:19.832-08:00

This recipe has been a favorite of mine since I was little, and never ceases to impress friends. It's fairly simple, and really really tasty. It's an appetizer, so you could follow it up with a big meal. You need: 1 stick of butter1 log of Montrachet (or other) goat cheeseOlive oil1 tsp. dried thyme (plus a bit more to mix into the bread crumbs)Pepperidge Farm rolls (any small narrow white

Jen Lyonstag:blogger.com,1999:blog-4321458812907853727.post-57927536776797249552007-12-27T13:01:00.000-08:002007-12-27T13:37:34.446-08:00

This is mostly what my mother calls a "dump" recipe (as in you dump cans of stuff into a pan), but it's yummy.  I got it from Classic Home Cooking I made a few small modifications Ingredients: 2 tbsp. vegetable oil (They call for corn or sunflower oil, I sometimes use olive oil instead)1 large onion, sliced 5 garlic cloves, crushed1-2 fresh green chilies, cored, seeded, and sliced (I used

Jen Lyons