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lesley eats home about what is veg n friday may 20 2022 violet jelly i had a request for this violet jelly recipe so i was able to dig this out of the internet archive to post here enjoy originally published march 30 2016 read more at may 20 2022 no comments email this blogthis share to x share to facebook share to pinterest thursday january 27 2022 chilled cucumber soup originally published july 25 2011 i think i ve mentioned before that mr eats and i never turn down an invitation to dinner from my friend hedy she s a fantastic cook and mr eats appreciates eating critter meat that s home cooked but mostly because everything she makes is interesting and delicious last weekend she made this wonderful cold cucumber soup it was light and refreshing but oddly filling as well she kind of chuckled when i asked for the recipe because she s never used one it s a persian soup and so common and easy to make there s just not been a need for a recipe but she happily told me how she makes it and i did my best to type up a recipe for it when hedy makes it she also includes tarragon but i didn t have any on hand and it tasted just fine without it she also noted that if you want to make it ahead don t put in the cucumbers walnuts raisins and bread until right before serving because they can get a bit slimy this soup is a wonderful and easy way to use up some cucumbers which are in abundance here in the south this time of year so much so that people start looking for options so they don t end up making a pantry s worth of pickles and it s so good that mr eats was excited to have it again even though it s vegetarian we had it for dinner along with some marinated feta on pita with cilantro adjust the servings up or down easily equal parts yogurt and water chilled persian cucumber soup serves 4 6 3 4 green onions washed ½ bunch of fresh flat leaf parsley leaves chopped ½ bunch of fresh dill chopped ½ bunch of fresh cilantro leaves chopped 1 large cucumber 16 ounce container of greek yogurt 2 cups water salt and pepper to taste start with about one teaspoon of each ½ cup walnuts ½ cup golden raisins crusty bread toasted and torn into chunks chop the green ends of the green onions into thin circles and set aside peel and halve the cucumber sideways halve again lengthwise and scoop out the seeds by running a spoon down the seed side of the cucumber quarter the halves and cut into quarter inch thick chunks set aside put the yogurt in a large bowl and dilute with water half a cup at a time until desired consistency not too thick add the herbs salt pepper and cucumber and stir add walnuts and raisins and scoop into serving bowls garnish with bread and serve immediately at january 27 2022 no comments email this blogthis share to x share to facebook share to pinterest watermelon gazpacho originally published august 1 2011 it s been almost two years now and i still haven t posted about the wonderful time mr eats and i had in new york on our babymoon update i never will ha anyhoo one of the places we stopped for lunch was a cute little vegan cafe called sacred chow the special soup they had that day was watermelon gazpacho i ve never forgotten it so i went to the google and searched for recipes nothing was quite right there were no tomatoes it wasn t spicy and i distinctly remember avocado mango and cilantro it was somewhat sweet and somewhat savory too so i thought what the heck i ll try to make it from memory luckily for me their facebook page has a photo with a list of ingredients the only thing i didn t think of was olive oil but i think that would have occurred to me during the process the list didn t include an actual recipe so i came up with one on my own and made a tiny addition cucumbers which as i mentioned are in abundance around here right now and i have to say that i m really patting myself on the back for this one though i owe a big thanks to the folks at sacred chow for the inspiration this soup is delightful no tomatoes means it s easy on the tummy but the oil vinegar and salt and the avocado and cucumber give it a nice balance so it s not too sweet it s perfect for dinner i served this with some chimichurri in chili infused olive oil and roasted corn on the cob a note on preparation once again i used what s becoming my favorite gadget the immersion blender i put all the watermelon in the bowl and gave it a few whirls so that there was about half liquid and half watermelon chunks i love that thing the directions below are for those of you who need to use your blender or other appliance to puree the watermelon watermelon gazpacho serves 4 6 1 4 of a small watermelon chopped into small chunks with seeds removed about 2 1 2 cups when cut 3 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar 1 to 2 teaspoons ground sea salt 1 avocado peeled and cut into chunks 1 mango peeled and cut into chunks 1 2 cup of seedless red grapes cut in halves 1 2 a cucumber seeded and cut into small chunks 1 4 cup cilantro diced fresh ground pepper to taste set aside half the watermelon chunks in a large bowl puree the remaining watermelon and pour into the bowl stir in the olive oil vinegar and salt one teaspoon at a time testing between teaspoons add the avocado mango grapes cucumber and mix in with the cilantro add a few grinds of pepper and serve chilled at january 27 2022 no comments email this blogthis share to x share to facebook share to pinterest squash soup with avocado lime cream originally published august 29 2011 remember the tomato art fest recipe contest the one that i didn t win well as i mentioned previously amy at fearless homemaker also entered the competition with tomato jicama stacks with avocado lime cream mmm avocado lime cream mmm i thought to myself self that would taste really good on some enchiladas or soft tacos self you must make this so i whipped up a batch and used it to top some soft tacos filled with lime soaked baked tofu queso fresco and sauteed chopped squash and onions i also served some yellow rice as a side dish a very tasty dinner but i saw mr eats dipping into that cream a little more than i expected extra dollops on the tacos several dollops on the rice and then a brazen spoonful directly into the mouth he liked it obviously so what else to top with this cream he won t eat raw tomatoes so amy s recipe is out i had quite a bit leftover too so i started looking around the kitchen and it occurred to me squash soup i d been meaning to make a squash soup for a while all kinds of squashes are in abundance right now so what else to put in the soup shallots of course since i still have quite a few of them confession when i bought this package of shallots i confused them with cippolinis and had intended on roasting them to eat whole while i m sure that can be done with shallots i don t think that would be the experience i was going for so i looked around at what i had on hand half a golden zucchini a couple of crookneck squash and a white pattypan squash i figured that would be a good combination experience from the great baby food making debacle of last year told me two things first remove the seeds and second cook the heck out of that squash so first i sauteed the zucchini and crookneck with a couple of sliced shallots and then sauteed the pattypan with some garlic and then put them all in a simmering pot of vegetable broth and some salt and pepper of course once it cooled a bit i blitzed it with my stick blender and soup the last step was to see how it tasted with the avocado lime cream in a word fantastic a perfect pairing dinner that evening was a cooled squash soup with dollops of the cream and a side of some peaches and cream cornbread a light but satisfying late summer dinner this soup can be made with just about any type of squash you can bet i ll be making an acorn squash version and a butternut squash version later in the year but if you re using crookneck i think it s a good idea to include a pattypan in there too because there was a really nice creamy consistency without even using any milk or cream i believe that came from the pattypan also i changed amy s avocado lime cream recipe a bit i cut back the avocado and lime juice and added a handful of cilantro so if you re a cilantro hater note that this can easily be made without it and it will still taste great squash soup with avocado lime cream serves 2 4 3 4 summer squashes seeds removed and cut into thin chunks 2 small medium shallots thinly sliced 1 clove garlic finely minced 3 tablespoons olive oil 2 cups vegetable broth 1 cup water 1 teaspoon salt pepper to taste add the olive oil to a large skillet and turn on medium heat add shallots and garlic and cook until soft about five minutes add the squash and cook another 5 10 minutes or until soft in the meantime combine the broth water and salt in a large saucepan and heat to a boil add the sauteed squash and bulbs and simmer until very tender about 30 minutes set aside to cool once cooled puree the soup with a stick blender food processor or blender chill avocado lime cream with cilantro 1 avocado sliced the juice of one lime 1 2 cup sour cream 1 4 teaspoon salt a handful of cilantro washed place the ingredients in a food processor and process until smooth once the soup has chilled sprinkle with pepper and swirl in dollops of the avocado lime cream to taste and serve at january 27 2022 no comments email this blogthis share to x share to facebook share to pinterest really easy lasagna originally published october 3 2011 this lasagna is really the first thing i ever prepared for a meal that involved cutting multiple vegetables and more than 20 minutes to cook but it was a great entrée into cooking even if the pasta sauce is a bit of a cheat the recipe is one i clipped from the commercial appeal s food section many years ago called mother in law s birthday lasagna the moniker given because it was easy to throw together when you needed to quickly prepare a meal for a number of people but you still need to have time to socialize prep time for this is only about 20 minutes and assembly is easy i ve changed it a lot over the years and even since i ve started this blog it s even simpler and easier to prepare essentially you chop vegetables you throw them in a bowl and then layer them with sauce noodles and cheese cook for an hour let sit eat and you can put whatever fillings you want in there i ll post what i use but you can add whatever you can cram in there crumble some firm silken tofu on a layer for an extra protein boost and or to mimic the texture of ricotta cheese i don t use ricotta it doesn t add much for me personally roast a few handfuls of broccoli and add them to a layer sprinkle a layer of vegetables with leaves of fresh spinach crumbled tempeh cannelini beans white beans or kidney beans already cooked nothing but cheese if you don t like vegetables just put a whole bunch of cheese in it don t feel like chopping you can find plenty of pre cut veggies in the freezer section okay okay you can put some ground beef in there too but i don t recommend it obvs but here s what i like to put in mine i ve gotten some rave reviews too really easy lasagna serves 6 8 1 pound sliced baby portobello mushrooms 1 2 yellow squashes 1 medium zucchini 5 8 ounces about half a bag shredded carrots 1 jar 26 ounces pasta sauce i like newman s own marinara or trader joe s roasted garlic 2 8 ounce cans tomato sauce the flavored sauces such as roasted garlic or basil are perfect 1 tablespoon dried italian herbs basil and or oregano 2 tablespoons olive oil 9 lasagna noodles 2 cups shredded mozzarella cheese i like sargento rinse the mushrooms and saute over medium heat about five minutes or until most of the water cooks out cut the squash and zucchini into 1 4 inch or so slices and then quarter the slices and put into a medium size bowl add the mushrooms when they ve cooled a bit and the carrots and stir to mix them all together in a separate large bowl combine the pasta and tomato sauces and add the extra seasoning stir and add more to taste in a 9x13 pan glass or aluminum spread the olive oil in the bottom and along the sides then pour and spread one cup of the sauce place three noodles on top of the sauce spread half the bowl of vegetables over the noodles evenly then sprinkle half the cheese over the vegetables cover the cheese with about 1 1 2 cups of sauce and place three more noodles on top spread the other half of the vegetables over the noodles then the rest of the cheese and pour on another cup and a half of sauce then place three more noodles on top and the remainder of the sauce on top of the noodles make sure all are covered with sauce cover tightly with aluminum foil and bake at 350 f for one hour cooking uncovered for the last 15 minutes let stand 15 30 minutes before serving in short what you really need to keep in mind to make it even easier sauce noodles filling cheese sauce noodles filling cheese sauce noodles sauce you don t have to sauté the mushrooms but it helps to cook out some of the water if you ve got other juicy fillings such as frozen spinach they need to be cooked down or drained well first example roasting broccoli the lasagna will eventually soak up all the water but it would have to stand longer than half an hour after baking this is not only great to serve for a small dinner party it s a great dish to prepare and send to a friend cooked or uncooked on any of those occasions when you send food family in the hospital funeral new baby and certainly if you need to hide vegetables in other food to get your picky eater kids to eat them as a child anything was more palatable to me with tomato sauce on it particularly broccoli the leftovers actually taste better particularly when you add some good herbs i also like to add dried rosemary sometimes and if you re part of a small family single or there s just two of you you can make this and eat for days at january 27 2022 no comments email this blogthis share to x share to facebook share to pinterest older posts home subscribe to posts atom about me lesley view my complete profile about lesley eats lesley eats started as a vegetarian food diary because my friends kept asking me what do you eat links lesley tweats instagram search this blog blog archive 2022 33 may 1 violet jelly january 32 2021 1 march 1 2011 20 may 5 april 4 march 4 february 4 january 3 2010 51 december 3 november 5 october 6 september 5 august 3 july 5 june 7 may 7 april 4 march 1 february 2 january 3 2009 32 december 3 november 3 october 2 september 2 august 2 july 4 june 2 may 4 april 4 march 3 february 2 january 1 2008 101 december 3 november 8 october 6 september 7 august 6 july 7 june 6 may 9 april 14 march 15 february 9 january 11 2007 60 december 9 november 13 october 14 september 15 august 9 simple theme powered by blogger