(MOSTLY QUICK) LUNCHES or SUPPERS
- it's all about potatoes -
POTATO CASSEROLE
Homefries
Eggs
Soy Sauce
Optional:
Broccoli flowerettes
Mushrooms
Carrots
(cubed or shredded)
Spring Onions
Prepare Homefries as described on the BREAKFAST page, adding whatever Veggies you'd like to use.  Crack Eggs into bowl (1 or two per person depending on your appetite), beat them slightly with a few drops of Soy Sauce and some more Black Pepper and/or Pepper Flakes (if desired).  When the potatoes and veggies are done to your liking, pour the eggs over everything, keep turning with a spatula until the eggs are cooked.  This is great for lunch, or for supper with a Green Salad or Green Beans (my personal favourite is a side of Bread & Butter Pickles).

VARIATION: A grilled, chopped up Vegetable "Burger" "Chicken" or "Sausage" Patty can be added with the Eggs.
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Valkyrie Grant
SUPPER SALAD
Your favourite Salad fixins (such as Lettuce and/or other Salad Greens, Tomato, Cucumber, Onions)
Durkee Onions
Your favourite Salad Dressing
1 med-sized Red Potato
1 Boca Burger patty (original)
Wash, prick, then nuke Red Potato until cooked, then cut into small cubes.  Fix your salad in lg bowl, stir in dressing and Durkee Onions, then carefully fold in the potato cubes and the cubed Boca Patty.  Top with the Durkees. Grated cheese can also be added.

My dressing of choice for this is Poppyseed.
SALAD ON A BAKED POTATO
Your favourite Salad fixins (such as Lettuce and/or other Salad Greens, Tomato, Cucumber, Onions)
Your favourite Salad Dressing
1 Baking Potato
shredded Cheese
Wash potato, prick skin, cook in the microwave, peel, then chop and spread over bottom of pie plate. Sprinkle on some cheese (my choice is sharp Cheddar) put back in the nuker for 1 min.  Meanwhile, cut lettuce into fine strips, finely dice Tomato and a little Onion, peel a chunk of Cucumber and slice paperthin.  Arrange on top of baked potato, add dressing, dig in.

My dressing of choice for this is Ranch.
BAKED POTATO and GREEN BEANS
Fresh Green Beans
1 sm Onion
EVOO
Veg Cube
Veg Broth
White Vinegar
(if desired)
Clean Green Beans, set to boil in a little Water or Veg Broth. Cook to desired consistency (I haved timed this but it doesn't take very long).  Meanwhile, thinly slice the Onion, brown in EVOO.  Drain Beans when done reserving the cooking liquid.  Add Beans to the Onion. You can fry the Beans with the Onion for a minute or two, then add (all or some of) the cooking liquid (use your judgment but don't pour in too much), season to taste with a few crumbles of the Veg Cube (or a bit of Washington's Broth and Seasoning Mix). Then add a tsp-full or so of White Vinegar.

Wash potato, prick skin, cook in the microwave.  Peel, chop and top with the Green Bean/Onion mixture.

Also pretty good with frozen Green Beans or in a pinch use canned.  I don't like to use the often too-salty water from the canned Beans so then it's all Veg Broth.
BAKED POTATO and SWEET & SOUR RED CABBAGE
Pillsbury Pie Crusts (1 pck will make 4 pasties)
1 lg or 2 sm Red Potatoes
1 lg or 2 sm Turnips
1 med Onion, diced
Black Pepper
1 lg toe of Garlic, crushed
1 pat of Oleo per Pasty
1 Egg, beaten
Cooking Spray
Optional:
handful of shredded Carrot
about 1/2 cup of Peas or Green Beans (fresh or frozen)
1 envelope Washington's Broth & Seasoning Mix

You can also use leftover veggies such as a handful of diced Celery or bits of Broccoli. A little chopped Red Pepper is very nice, so are chopped-up Leeks (white and green parts).

Been thinking of trying a mixture of potatoes, shredded cabbage and carrots, seasoned with Black Pepper and Caraway Seeds.
Wash potato, prick skin, cook in the microwave.  Peel, chop, cover with Sweet & Sour Red Cabbage, sprinkle on shredded Cheese, then top with Durkee Onions.  Nuke until cheese is melted. 

NOTE:
You can do the same thing with GREENS
PASTIES (makes four to six, depending on the size of your Turnip and Potato)
A few spoonfuls of Sweet & Sour Red Cabbage (recipe HERE)
Shredded Cheese
Durkee Onions
Preheat oven to 350F. You may be able to leave the skin on the Potatoes if they're in good condition. Peel Turnips, cut both Potatoes and Turnips into thin, small slices. Mix together any Vegetables you might be using (semidefrost frozen ones), stir in your Seasonings. Cut each pie crust in half (use a rolling pin to give it more of a rectangular shape). Take a piece, brush edges with the beaten Egg, put filling on one side, add a pat of Oleo, fold over the other side then press, crimp or roll the edges so they stay together during baking. Cut a couple of slits in the top so the steam can escape. Brush top and sides with the Egg. Spray a non-stick sheet with a little cooking spray. I find it easiest to also spray a large spatula with the cooking spray to transport the pasties onto the sheet.

Bake for about 30-35 mins then test the insides (poke through a slit with a fork for a sample). If the Veggies want a little more baking but the crust looks done, cover with aluminium foil and pop back into the oven for another 5 or 10 mins.

After they're thoroughly cooled, they can be wrapped individually and frozen. Makes a great take-along lunch because they taste good heated or at room temperature.

If you have too much filling and no extra pie crust, the fiilling can be fried crispy in a little olive oil. Makes a great accompaniement to a soy sausage or just eat with a salad or with pickles.

Thanks go to my LiveJournal friend Carol for the inspiration and the recipe idea.
My first try. Not very pretty but sure tasty!
VEGETABLE BAKE -
Preheat oven to 375F. Use whatever vegetables you have on hand but if using Sweet Potato, you might want to use a little more Celery to offset the sweet. If the peels are nice, you might leave them on the Potatoes. Don't peel the Squashes but do peel the Broccoli stalks (if used) as the rind may be too hard and stringy. Cut everything into bite-sized pieces. Add  crushed Rosemary Leaves and Sage, then toss everything with the Garlic and Jalopeno, Back Pepper and/or any other herbs/spices you might want to use. Might also use an envelope or two of Washington's Broth and Seasoning Mix. You'll need a deep baking dish with a lid or use tinfoil (a turkey roaster works well). Drizzle on the EVOO and Soy Sauce and mix into the veggies. Bake for about 30-35 mins, stir, put back in the oven, adjust heat to 350F and bake for another 15 mins or so without the lid. Test for done-ness. Stir well before serving.
Veggie Suggestions:
Red or Russet Potatoes
1 lg Onion
1-2 good-sized Carrots
1 med-lg Zucchini
1 med-lg  yellow Squash
1 med-lg Sweet Potato
1 med Turnip

Leeks (green & white parts)
Celeriac
(aka Celery Root)
3 or 4 stalks of Celery
(optional)
Broccoli flowerettes
Broccoli stalks
3-4 toes Garlic, minced
Jalopeno or Serrano Peppers
SOUTH -- SOUPS -- SANDWICHES -- PASTA -- MAIN DISHES -- INDIAN INSPIRED -- MISCELLANEOUS -- VEGETABLES -- CAKES -- COOKIES

THE FULL ENGLISH BREAKFAST -- VEGETARIAN STYLE
(and other breakfast ideas)

QUICK LUNCH or SUPPER (it's all about Potatoes)

WHAT TO DO:  WITH VEGGIES LEFT AFTER COOKING,
OR WHEN FRIENDLY GARDENERS SHARE THEIR SUMMER BOUNTY


RECYCLING TIPS     CRAFTY HOUSEHOLD HINTS

HOME
Seasonings:
2-3 tbsp EVVO
2-3 tbsp low-sodium Soy Sauce
1 tsp dried Rosemary Leaves
1 tsp dried Sage
Celery Seed
(optional)
Black Pepper
Washington's Broth &
Seasoning Mix
Serving suggestions: Pretty good "as is" or as a side dish, maybe with Boca Sausages and a green salad. Spoon onto serving platter and top with shredded Cheese and sunny-side up Fried Eggs (one per person); dust yolks with Paprika and chopped Chives or top with a spoonful of salsa. Leftovers freeze well. Personal favourite: Top with shredded cheese and Pace Picante. This can be frozen in microwave-safe bowl for a take-along lunch.

Note: Baking time approximate, may need longer depending on the amount of veggies.

Another dish inspired by my LiveJournal friend Carol.
for some it's a side dish, for me it's a meal.