You may notice something different about our menus. Our son, Chris, has decided to go vegetarian…again. He has done this several times, starting at age 5 when he realized that the cows at Nana’s and Papa’s were the source of the hamburger on his plate. I’ve always indulged him in this, and also the time Lisa gave up meat for Lent. We aren’t huge meat eaters anyway, and even David is not one of those men who expects a big hunk of meat with every dinner. Chris is nearly 26 years old and capable of feeding himself so I don’t feel obligated to completely change our eating habits for him but I will try to accommodate him within reason.
I’ve been watching the documentary, Food, Inc. this past week so I was already primed to give up any meat that isn’t raised in a healthy, humane fashion. Until I make a trip to the nearest city, I don’t have any options for this sort of meat here in our little town. That means this week will be meatless. That’s okay, though. I have a decent collection of tasty vegetarian dishes and will be searching out some more (if you have any favorites that don’t include mushrooms or soy, please pass them along!). The other night I improvised my recipe for chicken enchiladas and made them without chicken or cream of chicken soup. All three of us agreed that they were better than the original recipe.
So, here’s my plan for the week:
- pasta casserole (leftover spaghetti sauce, veggies, pasta, cheese)
- homemade breadsticks
- Spanish Rice and Bean Pie*
- fresh veggies from the CSA box I will pick up that morning
- lentil rice casserole*
- tortillas, grated cheese, lettuce, tomato, sour cream, hot sauce
- fresh fruit
- large baked potatoes
- chili beans, cheese, sour cream as toppings
- candied carrots
- French toast or pancakes
- scrambled eggs
- fruit smoothies
- will probably go out to eat with friends
Spanish Rice and Bean Pie
2 cans beans (pinto, red, black, whatever)
1 tsp. cumin
1 1/2 c. water
1 chicken bouillon cube (or veggie bouillon)
3/4 c. uncooked rice
3/4 c. chopped onion
3/4 c. chopped green or red pepper
1 Tbsp. butter
2 beaten eggs
1 1/2 c. cottage cheese
1/2 c. shredded Cheddar cheese
Drain beans, place in large bowl and add cumin. Stir to coat all beans with cumin. Set aside.
Bring water and bouillon cube to a boil. Add rice and bring to a boil. Simmer, covered, for 20 minutes.
Sauté green pepper and onion in butter until onion is tender. Add onion mixture and eggs to cooked rice. Oil a 9-inch pie pan and press rice mixture with spoon to form crust. Spread cottage cheese over crust and top with beans. Put shredded cheese on top. Bake at 325 degrees for 1/2 hour. Let it sit before cutting. Serve with hot sauce.
Note: This is the original recipe as given to me by a friend. I will substitute my homemade chicken broth from the freezer for the bouillon and water. Chris is okay with me using homemade chicken broth for now as I have quite a bit in the freezer. I will be making some vegetable broth soon, though.
Lentil Rice Casserole (A Sue Gregg Recipe):
1/4 garlic powder
Mix dry ingredients all together in a casserole dish, pour water/broth over it, cover tightly, and bake at 300 degrees for 2-2.5 hours, until water is absorbed. Remove cover for last 10 minutes and add shredded cheese to the top, if desired, to allow top to color a bit.
Note: Again, I will be using my homemade chicken broth in this. We like to serve this in heated, flour tortillas with cheese, lettuce, tomato, sour cream and salsa or hot sauce. It smells wonderful when it is cooking!