View from our kitchen window, on a cloudy day, just before the leaves really started changing color and falling…..
How time is flying these days…already November, hard to believe. Still no snow in sight…and that’s a good thing! I need new boots and they are still on the way!!!! 😉
I’ve been happy to be back to blogging in the past few weeks but it just isn’t the same as it was, before I went on hiatus this same month, last year.
I did want to continue to keep in touch with all of the bloggers/blogs I like and that are still online. Sadly, a lot of them no longer are.
For me, comments do make the blog-world go round. I love the discussion aspect of blogging a lot, I miss that now on a number of blogs I visit and also at Veggies…. I am happy though for all of you who have gained a lot of readers/visitors in the past months, while I was away.
So, I’ve come up with a compromise, which I think will be workable, not too time-consuming and will still allow me to post and visit, just not as much.
I’m going to try doing a once-a-week post, ‘wrap-up’ of some of my week’s activities and interests. Not a particular topic. Of course I’ll still sharing recipes, crafts in progress and feline news, etc…. as before.
So, with that in mind, here goes:
As is usually the case, I’ve been doing a fair amount of cooking and ‘tweaking’ recipes, during the past week.
Working on two new cookbooks right now, one a revised,updated version of Not Just for Vegetarians. The other, a meatless burger cookbook. Slowly but surely, these are coming together, but lots and lots of work. Fun stuff though when you love to cook as much as I do! 🙂
Today’s lunch was from Not Just for Vegetarians, Savory Veggie Casserole, with a bit of adapting in terms of adding a few more spices to the original recipe. It turned out great and was delicious and satisfying.
This is a main dish recipe that was a mainstay for me, when I use to attend a lot of pot-luck suppers (I loved going to these, haven’t had the opportunity to do so for a long time.
BTW, are there still pot-luck suppers where you live? Not as common as they use to be, it seems.
Back to the recipe….you can easily make this in two smaller casseroles or one larger one (2 Qt.) as I used today (actually it was a large lasagne pan but what the hey!!!) All the layers including the rice and veggies cook in the oven and its such a colorful dish too, I like that part as well.
Here’s some of the steps along the way:
The finished results, yummm…..
I’ll include the complete recipe at the end of this post, hope you enjoy this recipe too.
I also made some delish old-fashioned peanut butter cookies this week, remember the kind your mom made, with the criss-cross fork marks on top? Simple can be wonderful. Found this cookie recipe over at Teri’s Kitchen.
Here’s a link to the recipe and (some of!!) my finished cookie batch:
The Cookie Monster aka Joe, took care of quite a few before the photo was taken LOL!
Speaking of cookies, here’s a lovely quote which I read over at Miss Woolly Knits which is so true.
“Think what a better world it would be if we all, the whole world, had cookies and milk about three o’clock every afternoon and then lay down on our blankets for a nap.”
Thanks for all the posts and pics Mary Anne, love stopping by on Fridays to see what you’ve been up to. Your garden is amazing!
I’ve been doing quite a bit of knitting too. A lot of projects on the go, including: Joe’s Lopi Cardigan (finished except for putting it together) ditto for my Cropped Cardigan.
Also working on several Christmas presents including: hats, scarves, mittens, hood scarf….and trying very hard to stay with my stash as opposed to buying more yarn.I’ll have pics to share as these come off the needles and hook!
Finally dusted off the sewing machine too and plan to work that stash down as well. My dear mom always said (and she was a wonderful seamstress) ‘don’t cut fabrics ahead of time, until you are ready to sew’ . Such good advice, I didn’t always follow in the past. Styles change so quickly but with the fabric intact, it’s like a fresh canvas, waiting to be brought to life. I really, really love to sew, look forward to getting back to this wonderful relaxing hobby very soon.
I’ve also been looking into taking a hands-on soap-making course, something I’ve been interested in for a long time but never got around to pursuing before. So far, haven’t found any classes available in our area but did send out some email queries today, to several soap-making supply companies in Canada. Any suggestions? Any soap-makers reading this? If all else fails, I’ll be looking for an online course or DVD to start with but I really don’t think it would be nearly as helpful or informative to start with.
This is getting quite long so I’ll say goodbye for now.
Wishing you all a great week. 🙂
I’ll be stopping by to visit when I can and look forward to ‘seeing’ you here at Veggies….too.
Here’s the recipe for Savory Veggie Casserole:
SAVORY VEGGIE CASSEROLE
This is a very colorful and delicious main dish, ideal when company is coming or to take to the next potluck supper that you attend. Vegan friendly too, use options given. Makes a generous amount, use two casserole dishes and freeze one for later. Complete recipe serves 8-10 generously.
2 T. melted butter or Earth Balance margarine
1 1/4 C. uncooked brown (preferably) or unpolished white rice
2 medium sweet onions, finely chopped
3 C. vegetable soup stock
4 T. light soy sauce
½ teas. freshly-ground pepper, to taste
1-2 teas. (to taste) Mrs. Dash Original Blend OR Spike Seasoning Blend
2 teas. crushed thyme leaves or savory
1 teas. Chinese 5 spice blend
2 T. vegetable oil
2-4 cloves garlic to taste, minced
2 C. broccoli florets
2 C. cauliflower florets
2 red sweet peppers, cut in strips (or use one red, one green)
1 C. cashews, coarsely chopped
1 C. grated sharp Cheddar or vegan cheddar cheese
(Note: If fresh broccoli and cauliflower are not available, a similar blend of frozen mixed vegetables can be substituted. Unthaw and drain but do not pre-cook, before using in recipe.)
Preheat oven to 350.
In a large 2 quart casserole (or 2-1 qt. casseroles) combine the melted butter, rice half the chopped onion, vegetable stock, soy sauce and seasonings.
Cover and bake for 30 minutes (20 minutes if using white rice) until most of liquid is absorbed by rice.
While casserole is cooking, heat oil in a large frypan or wok and sauté remaining vegetables for 5 minutes over medium heat, remove from heat and set aside.
Remove casserole(s) from oven. Cover rice layer with sautéed vegetables evenly . Cover, return to oven and bake 10 minutes more.
Remove casserole(s) from oven again, sprinkle evenly with cashews and grated cheese. Bake uncovered for 5 minutes more or until cheese is melted. Remove from oven and get ready for compliments!
Reprinted from Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.