Most of these recipes are Lacto-Ovo vegetarian.
I have debated posting this recipe for several days. It was good, but not a slice of heaven on a plate like the recently posted tomato pie. Once the enchiladas were smothered in salsa, I did enjoy them.
The filling recipe is vegetarian and makes enough for 16 enchiladas, I made half and saved the rest for a future meal.… Keep reading...
I haven’t quite figured out what chemical I’m slowly weaning my family from, but it took a while for them to decide to like home made mac and cheese more than the stuff from the box. My husband has finally begun asking for my version specifically, so I believe I have hit upon a winner.… Keep reading...
Jarred sauces have their place, especially in a pantry designed to carry a family through extended power outages. However, it is nice to know that a basic marinara sauce requires few ingredients, minimal preparation, and only some time to simmer for robust flavor.… Keep reading...
Now I know you are just dying for a way to use your new-found basic marinara. How about eggplant parmesan? Those alien looking vegetables are quite tasty when oven fried in breadcrumbs and cheese.
- 2 ripe medium eggplant
- 1 cup breadcrumbs
- 2/3 cup grated parmesan (+shredded for garnish)
- ~ 1 tsp black pepper
- 3 eggs
- 1/3 cup milk
- ~ 1/2 cup flour
- 1 tsp celery salt
- olive oil for brushing (can substitute melted butter)
Wash, peel, and slice the eggplant into 1/2″ cross sections.… Keep reading...
In my quest to improve our family’s diet I stumbled across the idea of oven baked egg rolls. Of course I immediately misplaced the recipe after announcing them for this past Menu Monday. I would like to thank Tese for sharing her family’s recipe, that I used as a general guideline.… Keep reading...
This was way before I learned about food photography, bear with me -Heather June 2010
With the temperature rising something has to give. Try this Andalusian favorite for a change of pace. Traditional gazpacho is often made with bread blended in, I prefer to serve it on the side or with a dollop of sour cream.… Keep reading...
Time and again I hear people lamenting their inability to cook. It’s a skill that takes practice; start with a basic, forgiving item like today’s French toast If you have children, involve them in the process, it will help them become comfortable in the kitchen.… Keep reading...
Dear Home Ec 101,
Do you have a good cornbread recipe or tips on baking cornbread? I
generally use a corn meal mix and it always comes out too dry and
“crummy”. I like for the outside to be crisp but for the inside to be
soft and to stay together instead of falling apart when slicing or
buttering it.… Keep reading...
This lentil casserole recipe is light on the budget, simple, and filling.
- 2 cups dried lentils
- 4 cups water
- 1TBSP extra virgin olive oil
- 1 onion – diced
- 2 cloves garlic – minced or pressed
- 2 celery ribs chopped
- 2 carrots – chopped
- 1 red bell pepper (optional)
- 1 green bell pepper (or two if the red is omitted)
- 1 tsp basil
- 1/4 cup soy sauce
- 2 cups rolled oats
- 2 tsp vinegar
In a lidded sauce pan heat the lentils and water over medium heat for ten minutes, then reduce to low, cover, and simmer for 20 – 25 minutes. … Keep reading...
Traditional Shepherd’s pie contains lamb, gravy, and vegetables, covered with mashed potatoes. Its close cousin cottage pie contains beef. This version substitutes vegetable stock for the broth used to make the gravy and contains kidney beans to provide protein.… Keep reading...
Digging through old cookbooks you may come across some strange ideas, especially concerning gelatin. However, there are many classic recipes being forgotten or replaced by new convenience items. A perfect example is tomato gravy. Sure, the name doesn’t invoke images of glamour or haute couture, but not everything in life has to.… Keep reading...
This pizza sauce can be simmered on the stove or made with a slow cooker (Crock-pot® folks, Crock-pot®). Pizza night’s order of operations are as follows: I start the sauce, begin a crust, chop the veggies, roll out the dough, and finally add all the toppings.… Keep reading...
My kids love pizza night. They are young enough that the whole process is fascinating to them and there is a lot of excitement for little cost. My husband and I are in search of the “perfect” pizza crust that is doesn’t require a huge amount of advance preparation.… Keep reading...
This classic pairs well with sandwiches and meals that call Spring and Summer to mind. In its most basic form, the recipe here, it’s low cost and low effort. There are many variations on this recipe, feel free to share yours in the comments.… Keep reading...
I love zucchini. It’s one of those plants I don’t have to grow to reap the benefits. As the season turns toward summer local gardeners may have more than they know what to do with. In fact August 8th is “Sneak Zucchini Onto Your Neighbor’s Porch Night.” Friends and neighbors, I am here to tell you I’ll gladly take extra zucchini off your hands and you don’t have to wait until August.… Keep reading...
Meatless meals are often great for the wallet. This recipe can be prepared with canned or dried beans. If you use dry black beans, cook 1/2lb dried beans until soft. I put mine in the crockpot the morning I want to make the burritos, cover them with water, and turn the crock on low.… Keep reading...
If you load this dish up with steamed broccoli it’s easy to pretend it’s healthy. This recipe makes four servings of alfredo and can create a variety of meals by varying the accompaniments. My favorites are blackened beef, chicken, or shrimp. … Keep reading...
Everyone says, “Eat your vegetables.” Here’s a quick and easy way to perk up the lowly carrot stick without adding fat. We love it as a side for summer meals and as a snack to take to work or the park.… Keep reading...
I used to hate peas. Deep down in my heart I knew the cafeteria ladies despised me each time they plopped a spoonful of wrinkly, mushy peas onto my tray. Thankfully, I have learned that most often it isn’t the original food item I have hated, but simply the manner in which it was prepared.… Keep reading...
Dear Home Ec 101,
My three year old son is allergic to eggs and I’m trying to find a cheese sauce for vegetables that is simple, but not greasy.
Can you help?
Cheesin’ in Chester
Most of us who grew up in the 1980s can probably sing the jingle for Velveeta, “Cheddar’s greasy, cheddar’s oily.” I am not sure why I’m encouraging y’all to sing as I am not recommending Velveeta.… Keep reading...
Dear Home Ec 101,
Would you post about how you cook cabbage? That’s something I never cook… is it cheap and healthy? Thanks!
Cravin’ the Cruciferous
Yes, cabbage when purchased in season, is both cheap and healthy. It is a great source of both vitamin C and fiber.… Keep reading...
I’m not a gardener, but I’m lucky enough to have family that is into that sort of thing. Produce is rolling into my mother’s garden faster than she and my stepfather can eat it. We are the lucky recipients of the excess.… Keep reading...
I can proudly say I did not have to cook this soup. My stepdaughter said she was in the mood for tomato soup and grilled cheese. So she started Googling. Together (notice I learned my lesson) we picked out and modified a recipe.… Keep reading...
Ranch dressing from scratch with no MSG. Who knew? I spent maybe five minutes on this, ten if you count the phone call from the grocery store asking to double check the recipe. Why then have I not bothered to make homemade ranch seasoning, if it’s so easy?… Keep reading...
Nothing says weekend indulgence like a pancake and nothing tastes better than a pancake served up by someone else. But what happens when you’ve moved out and a weekly trip to IHOP just isn’t in the budget? You learn how to do it yourself.… Keep reading...
Homemade guacamole is very easy and a healthier alternative to the mutant storebought guacamole. This simple recipe for guacamole has no additional oil, you only get the natural healthy fat contained in the avocado itself.
Do not buy those vibrantly green, Florida travesties masquerading as avocadoes.… Keep reading...
This is a great basic muffin recipe. Swap out the blueberries for whatever fruit you’d like. Reduce the amount of milk for exceptionally wet ingredients such as mashed bananas.
Simple Blueberry Muffins
Yields 9 muffins
- 1 1/2 cups all-purpose or plain flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1.5 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- about 1/3 cup milk
- 1 cup fresh or frozen blueberries
Optional Streusel Topping
- 2 TBSP cold butter, cut into small cubes or grated
- 1/8 cup rolled oats
- 1/8 cup white sugar
- 1/8 cup brown sugar
- a pinch of cinnamon
Preheat the oven to 400°F.… Keep reading...
This side dish is great for those avoiding simple carbohydrates. It would also easily convert to a vegetarian / vegan dish simply by switching to vegetables stock. I pull out this recipe as the temperatures start to drop, I particularly like it next to the slightly sweet vegetables of Autumn (squashes, pumpkins, roasted vegetables).… Keep reading...
With cooler temperatures come falling prices, at least for squashes. Take advantage and enjoy one of the easiest side dishes known to man, baked butternut squash. It’s so simple, there’s not really even a recipe.
Preheat your oven to 350F.… Keep reading...
Does anyone ever notice how Thursday just seems to sneak up on a person? I mind my own business, but it seems to happen every seven days or so. This week I managed to squeeze in a quick Fearless Friday.… Keep reading...
Vegetarians rejoice, there’s no bacon in this wilted spinach salad. Also, this is more of a wilted spinach salad template than a recipe. If you don’t like feta, use a crumbly cheese you do like. If you hate pecans, but love walnuts, great!… Keep reading...
Welcome to the Fearless Friday that almost wasn’t. I’ve been under the weather and limited to soups and very soft foods. Being the masochist I am, I’ve also been paging through and drooling over my cookbooks waiting for the day I can manage them. … Keep reading...
Winter can be a tough time for eating seasonally. Most of the vegetables are root or belong to the brassica genus (brussels sprouts, cabbage, collards). With the exception of potatoes, these usually aren’t the first ingredients a novice cook reaches for.… Keep reading...
Fearless Fridays are a chance for readers of this site to share what they’ve been trying in the kitchen. It doesn’t have to be fancy, all I ask is that it be a new recipe or a new technique.… Keep reading...
Laissez les bons temps rouler! It’s Fat Tuesday if you’re anywhere near New Orleans; if like the rest of the country you’re stuck with a more mundane celebration, you may know today as Shrove Tuesday or even as Pancake Day.… Keep reading...
Winter will be here for a couple more weeks, it won’t be until April that the fun produce really starts to arrive. At least there is asparagus and broccoli. So I’ve continued to work with turnips and rutabagas for my Fearless Friday endeavors.… Keep reading...
Once in a while every cook stumbles on a technique that transforms a vegetable from a tolerated item into a highly anticipated side dish. This technique which can easily be modified does it for broccoli and I. Admittedly I never hated broccoli, I just didn’t love it, except in salads like broccoli almond salad, where the florets are little crispy sponges soaking up dressing.… Keep reading...
Don’t worry, with the handy print feature, you can delete all of the pictures and chatter with no trouble at all.
Welcome to the first monthly installment of Fearless Friday here on Home Ec 101. What have you tried in the past month?… Keep reading...
Now that’s summer is nearly here, we’re switching to a cooler morning option, homemade granola cereal. It is a bit more expensive than plain oatmeal version, but the recipe is dead easy and significantly cheaper per serving than store bought granola, even with the nuts.… Keep reading...
I’m staying with my in-laws for a couple of weeks way up in the Lakes Country of Minnesota, posting may be sporadic over the next couple of weeks as my internet connection is tenuous at best. At least I’m getting a break from sweating, right?… Keep reading...
Muffin recipes are a great introduction to baking. They aren’t fussy and a flat muffin is still a delicious muffin. Don’t get smug and try to pass these off as health food; they aren’t. They are however delicious and semi-portable.… Keep reading...
As we head into winter, using seasonal vegetables can become much more difficult. Frozen broccoli and other vegetables are a great way to keep variety in your menu. However, there are only so many times you can serve plain, steamed broccoli before the troops rebel.… Keep reading...
Winter is officially here and eating seasonally in the winter can certainly be difficult. Well, difficult if you like variety that is. For the most part we’re reduced to vegetables that store well, like squashes and potatoes, along with hardy vegetables from the brassica genus: brussels sprouts, cabbage, collard greens, etc.… Keep reading...
The poor neglected turnip is a great winter vegetable. You know people’s diets have become quite narrow when the cashier at the grocery store turns the turnip over, looks at it closely and then says, “What is this?” Broaden your vegetable horizons and embrace the lowly turnip.… Keep reading...
In our house we try to keep meatless Monday in the rotation, but before we get into the recipe itself, let’s get one thing straight. You aren’t ever going to convince an omnivore that a lentil burger is just like a real hamburger.… Keep reading...
I thought I hated brussels sprouts.
I think a lot of us have felt that way.
After all, to many people, the boiled things that get served up to us as children, sodden and vaguely buttered, are not exactly the most appetizing of vegetables.… Keep reading...