Vegetarian Guest ...
Suzieque
2 years ago
Featured Answer
Sort by:Oldest
Comments (72)
Related Discussions
Calling all vegetarians...
Comments (26)I made Vegetarian Chili for the Main Street fundraiser chili supper. Quite a few non-vegetarians asked for the recipe. I could not find all the ingredients at the local market and made some substitutions. Forgot the mushrooms. Didn't do the Essence. Vegetarian Chili Recipe courtesy Emeril Lagasse, 2003 Prep Time:25 minInactive Prep Time:--Cook Time:30 minLevel:EasyServes:6 to 8 servings Ingredients 2 tablespoons canola oil 1 1/2 cups chopped yellow onions 1 cup chopped red bell peppers 2 tablespoons minced garlic 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste 1 medium zucchini, stem ends trimmed and cut into small dice 2 cups fresh corn kernels (about 3 ears) 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed 2 tablespoons chili powder 1 tablespooon ground cumin 1 1/4 teaspoons salt 1/4 teaspoon cayenne 4 large tomatoes, peeled, seeded and chopped 3 cups cooked black beans, or canned beans, rinsed and drained 1 (15-ounce) can tomato sauce 1 cup vegetable stock, or water 1/4 cup chopped fresh cilantro leaves Cooked brown rice, accompaniment Sour cream or strained plain yogurt, garnish Diced avocado, garnish Essence, recipe follows, garnish Chopped green onions, garnish Directions In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste. To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993....See MoreCookalong #9 - Rice
Comments (1)* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy....See MoreBest tasting veggie burgers
Comments (17)Hmm, cast iron pans don't get washed with soap either--I think many grill grates are made of cast iron. So frying something isn't necessarily better than grilling it. I know better than to mix meat ingredients in and think something is still vegetarian. My kid has food allergies so I'm all over reading labels and I know all about cross-contamination. But I guess I need to start asking vegetarian guests whether the possibility of cross contamination is a problem and if it is, I guess I need to figure out pre-packaged food, because I just can't guarantee there isn't any at all in my home kitchen. Just like I only buy pre-packaged snacks to share at school, because I can't guarantee no nut cross contamination if I cook at home for my kids' classmates with nut allergies. (And I have had one of the moms of a kid with a severe nut allergy tell me she would totally trust me because she knows I understand and how careful I am, but I'm just not willing to take even a small risk of making someone sick.) How do you manage restaurants? Or do you just not go to them? Or only go to vegetarian restaurants?...See MoreThinking way ahead.......
Comments (10)I use Pepperidge Farm bagged stuffing--or the Aldi version. Add some sweated chopped celery & onion, broth and bake. (Aldi's brand tastes just like PF and is less expensive.) (I get the white bread variety; haven't tried the cornbread version.) Mom started using Pepperidge Farm stuffing years & years ago. She added sausage & egg along w/ the onion & celery but we like it fine w/o the sausage & egg. Anyhoo, that's how it became a family tradition. I don't take many shortcuts...pies & crust are always from scratch, etc....but the bagged stuffing is allowed and actually tastes better than my 'from scratch' attempts had been. You could do a trial run of the stuffing before the big day if you're worried about how it will turn out. A couple of times a year, I make pork chops & stuffing. Place pork chops-- We like them seasoned w/ Cavendar's Greek Seasoing-- atop the stuffing, poking them down into the stuffing a bit, and bake. Very popular with the family. Assuming that you're not the vegetarian, you could try that to see if you like the stuffing....See MoreSuzieque
2 years agoIris S (SC, Zone 7b)
2 years agoSuzieque
2 years agoSuzieque
2 years agoamylou321
2 years agoeld6161
2 years agoChi
2 years ago
Related Stories
PRODUCT PICKSGuest Picks: An Arsenal of Tools for Healthy Eating
Make cooking and juicing easier whether you follow a vegetarian, vegan, Paleo, primal or other diet
Full StoryMOST POPULARModern Party Etiquette for Hosts and Guests
Learn the mannerly way to handle invitations, gifts and even mishaps for a party that's memorable for the right reasons
Full StoryENTERTAININGSummer Living: How to Welcome Weekend Guests
Thoughtful touches and smart planning make summer visitors feel right at home
Full StoryPRODUCT PICKSGuest Picks: Get Juicing
Stay hydrated and healthy with these tools and accessories for juicing fruits and vegetables right at home
Full StoryPRODUCT PICKSGuest Picks: Everything's Coming Up Vegetables
Get psyched for those healthy 5 servings a day with veggie-inspired kitchenware, art and accessories
Full StoryPRODUCT PICKSGuest Picks: The Well-Stocked Starter Kitchen
We’ve got all the kitchen basics and tableware you need (or that recent grad needs) to make cooking a joy
Full StoryPRODUCT PICKSGuest Picks: 20 Decor Pieces for That First Home Away From Home
Gather ideas now for a comfy and stylish dorm room in the fall — or try these finds in a new grad's first solo digs
Full StoryENTERTAININGSimple Pleasures: The Reimagined Potluck
Party guests can bring more to the table than just the food. Enlisting help with setup, decorations and drinks spreads the work and the fun
Full StoryTRAVEL BY DESIGNHow to Prepare Your House for a Home Swap
Trading homes for your vacation? Leave yours in great shape for your guests and help them enjoy a happy break with these 12 tips
Full StoryHOLIDAYSTurkey Day Countdown: 7 Things to Do This Weekend
Get your home ready for guests and the big meal
Full Story
SuziequeOriginal Author