I've decided to deem Friday as my recipe review day. Sometimes I try more than one new recipe in a week and often forget to post it or I get behind because I have so many recipes to share but don't want to have a zillion blog posts about recipes.
This weeks recipes are Shepard's Pie and Easy Gourmet Tomato Basil Soup. I found then both in vegweb.com.
After the failure of an attempt at making shepard's pie vegetarian style I decided I needed to find and try another recipe. When I found one that was called, "Meat eating husbands love this shepards pie" I figured it had to be a good one.
Shepards Pie
Ingredients:
4-5 russet potatoes, peeled and cut into smaller piecesdairy or nondairy milk to tastebutter or vegan butter to tastesalt and pepper to taste2 teaspoons olive oil4 garlic gloves1 medium onion, chopped8 ounces of mushrooms sliced (I used baby bellas) 1 head broccoli, chopped2 carrots, chopped2 celery ribs, chopped1 cup vegetable broth3/4 cup of dairy or nondairy milk1-2 teaspoons cornstarch1 teaspoon flournonstick sprayFrench Fried onions
Directions:
1. Boil potatoes until tender or soft. Mash them. Add as much milk/nondairy milk as you choose. Same with the butter/vegan butter, garlic powder, salt and pepper. Add to your liking. 2. Heat oil in large plan and saute garlic and onions. Add broccoli, carrots, mushrooms and celery adn cook until veggies are tender. 3. Preheat oven to 375 degrees.4. Add broth and 3/4 cup milk along with cornstartch and flour. Stir frequently. 5. Spray an 8 X 8 baking dksih with nonstick oil spray. Spoon vegetable mix into the bottom. COver with potatoes. Smooth the potatoes out. Top with french fried onions and cook in over for about 10 minutes.
Yum! Yum! Yum! Yum! Yum! YUM! So.very.good. The flavor was amazing. It was super easy to make and didn't take long at all. Definitely an improvement from the last shepards pie recipe. Dan loved it too and said that this was the kind of vegetable shepards pie that he was looking for. This was a winner and will be one I will make again.
Easy Gourmet Tomato Basil Soup
Olive oil
1 large shallot, coarsely chopped
1/2 cup cooking sherry
5 garlic cloves
1/2 teaspoon
pepper, to taste
3 (14-ounce) cans diced tomatoes
20 ounces vegetable broth
1/3 cup fresh basil, chopped
Directions:
1. In a large pot heat oil and add shallots. Sauté for about 5 minutes. Stir in sherry, garlic, salt and pepper. Simmer until the sherry has reduced.
2. Stir in 2 cans of diced tomatoes and broth. Mix well. Place 2/3rd's of the mixture into a blender and pulse a few times. Put back into pot.
3. Pour remaining can of tomatoes and basil. Stir. Bring to gentle boil. Reduce to simmer for 10 minutes.
Dan surprised me and made this recipe. While I love to cook it was nice to have a break in the kitchen. We served this with grilled cheese. I actually took the jump and decided to try vegan cheese and it really wasn't that bad. I actually liked it. I didn't really care for the soup though. Dan thought it was okay. I'm not sure what it was about the soup that I didn't like. I think the basil was really strong. I also like when tomato soup is creamy. I was kinda sad because we had a lot of leftovers and I had to take it to work with me the next day. I really shouldn't have been surprised at how different the soup tasted the next day. It tasted amazing! I should have known that it would taste better the next day.
We've been giving Isaac a mum mum everyday. They really help with him learning to pick stuff off of his highchair and put it in his mouth. It's kinda neat because he actually chews. Almost like he's trying to copy us. He seems to favor his left hand (even though this first photo he's eating from his right). It makes me wonder if he'll be a left like two of his uncles.
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