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Potato Soup

serves 8-10

Ingredients:

  • 2T unsalted butter
  • 1 large carrot, peeled and diced
  • 3 ribs celery with leaves, diced
  • 1 1/2 c baby bella mushrooms, thinly sliced
  • 3 green onions, finely chopped
  • 1/2 small yellow onion, minced
  • 3 cloves garlic, minced
  • 1 t kosher salt
  • dash fresh ground black pepper
  • 1/4 c whole wheat all purpose flour
  • 2.5 lb russet potatoes, 1″ cubes
  • 5 c low sodium, free range chicken stock
  • 1 t dill
  • 2 bay leaves
  • 1 c half and half
  • 1 t corn starch

Instructions:

  1. Melt butter over medium heat in a large skillet.
  2. Add carrot, celery, mushrooms, onions, garlic and salt. Cook until translucent stirring occassionally, about 8 minutes.
  3. Add flour and stir until completely incorporated. Slowly stir in 1 cup stock until smooth.
  4. Put potatoes in large crock pot. Pour vegetables over potatoes.
  5. Add dill and bay leaves, mix well.
  6. Stir in remaining 4 cups of stock.
  7. Cook on high for 4 hours.
  8. Add corn starch to half and half and mix well.
  9. Add half and half to soup, mix thoroughly.
  10. Lightly mash potatoes for a thicker consistency.
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MamaJo's Black Bean Tortilla Soup Close-Up

Plated, with cheese quesadillas.

Plated, with cheese quesadillas.

MamaJo’s Black Bean Tortilla Soup

Ingredients:

  • 1 large pablano pepper, seeded, cut in 1in x 1/4 in strips
  • 4 green onions, chopped
  • 1 c (app) fresh cilantro, chopped
  • 2 T canola oil
  • 4 cups (app) natural chicken broth
  • 1 can black beans, rinsed
  • 1 can diced tomatoes and green chiles
  • 8 oz frozen corn
  • 1 bay leaf
  • 1/2 t cumin
  • 1/4 t salt
  • 1/4 t black pepper
  • 8 corn tortillas
  • spray oil (canola or olive)
  • sour cream
  • 2 avacados

Instructions:

  1. Add oil to large skillet, heat to medium.
  2. Add pepper and onion, saute until just tender.
  3. Turn off heat, add cilantro.
  4. Pour chicken broth in large sauce pot, set heat to med high.
  5. Add contents of skillet to broth.
  6. Add black beans, tomatoes, corn, and spices. Increase heat to high, bring to boil.
  7. Reduce heat to low, simmer at least 20 minutes, stirring occasionally.
  8. Cut tortillas into 1/2 in strips.
  9. Set oven to broil.
  10. Spray cookie sheet with spray oil.
  11. Place strips on cookie sheet, try not to overlap.
  12. Spray tortilla strips with spray oil, sprinkle with kosher salt.
  13. Cook in broiler until exposed sides are golden (just a minute or s0).
  14. Flip strips, brown other side.
  15. Garnish soup with tortilla strips, fresh diced avocado, and a small dollop of sour cream.

MamaJo's Friend Cheryl's Ziti Salad 

MamaJo’s Version of Cheryl’s Ziti Salad

Ingredients:

  • 1lb  ziti pasta, cooked, drained and rinsed in cold water
  • 1 red pepper, cut in app 1 in x 1/4 inch pieces
  • 1 bag fresh spinach
  • 8 ounces mozzarella, cut into ½ inch cubes
  • 4 ounces sliced provolone cheese, julienned
  • 1 3.5 oz bag of Real Bacon Recipe Pieces

Instructions:

In a VERY large bowl or stock pot, toss all the above ingredients together.  Plate, then top with chicken breast chunks and the following vinaigrette.


 

MamaJo’s Version of Cheryl’s Vinaigrette Dressing

Ingredients:

  • 1/2 c olive oil
  • 4 TBS cider vinegar
  • 4 TBS lemon juice (I use lemon juice from concentrate, but fresh is better)
  • 2 cloves minced garlic
  • 3/4 tsp pepper
  • 3/4 tsp salt
  • a generous splash of red pepper sauce (Tobasco or Louisiana Hot Sauce works)
  • 1/3 c freshly grated Parmesan cheese

Instructions:

Whisk above ingredients, or put in a dressing carafe and shake until well blended. Serve with Ziti salad. (Make a little ahead of time and chill for best results.)

About the Cook



I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
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