Cheese

Dilled Havarti Cheese Sticks-Cracker Recipe Update

Submitted by Amanda on

Havarti Cheese Sticks

You can see a picture of the adorable rabbit-cut crackers I made. They were so cute, but they took so long. I figured I would save such energies until Nora really cares about the shape of her food. Meanwhile, I'll just make cheese sticks. And I've updated the recipe slightly, which has made a huge difference to me. Feel free to say otherwise.My big move was to add 1/2 a teaspoon paprika for nice color.

Adjusted Dilled Havarti Cracker Recipe

  • 1/2 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 3 Tablespoons and 2 teaspoonsunsalted butter
  • 6 oz. (3/4 block from Aldi or 1 1/2 cups coursly grated) Havarti cheese, grated
  • 1 Tablespoon dried dill
  • 1/4 teaspoon herbed salt
  • 1/2 teaspoon paprika

    • I learned the last time that I don't have to pre-shred the cheese. I just throw it in the processor with the butter. Just cut them into a few cubes. Because I just have a mini food processor, I don't wait for the dough to form a ball, I just get two halves of the batch well mixed and then mold them together myself. I've learned that they cook far better when spread apart instead of in a full sheet like I originally made them.

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    Eating Vegetarian: 

    Soho Park-New York

    Submitted by Amanda on

    Vegetarian Burger with Cheese-Soho Park, New York

    Grilled Corn-Soho Park, New York

    Grilled Tomato and Cheese with Pesto-Soho Park, New York


    One day during our visit to New York City, Paul's mom joined us for a stroll around town. After tootling around town, we stopped to eat. We chose Soho Park, if I remember correctly, because it didn't look too expensive, didn't have too long of a line, and had vegetarian options on the menu. Actually, there were four vegetarian sandwiches on the menu. And I believe without cheese, the burgers are vegan.

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    Eating Vegetarian: 

    Christmas Candle Salad

    Submitted by Amanda on

    Candle Salad


    This salad has pretty much been served at Christmas dinners all my life. I have no idea where the tradition came from, but it is my grandmother's favorite thing.

    In truth, the concept is sweet and meaningful. There's a beautiful gold candle set up in a golden stand with fire gently flickering and wax dripping down the sides. Translated: a half of a banana inside the hole of a slice of pineapple. A marachino cherry mimics a flame and drips its juices like candle wax.

    Recipe for Candle Salad

    • 8 lettuce leaves (iceberg preferred)
    • 4 bananas, halved
    • 8 slices canned pineapple
    • 8 marachino cherries
    • 1/2 cup shredded cheddar cheeese
    • 1/4 cup mayonnaise
    • 8 toothpicks
    • 8 flat plates

    Place one lettuce leaf in the center of the plate. Put one slice of pineapple on top of the leaf. Trim the cut side of the banana so it balances in the hole of the pineapple. Put a toothpick in the top of the banana with about 1/4 of an inch sticking up. Attach the cherry on top of the banana with the toothpick.

    Divide cheese and mayo and garnish the salad.

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    Eating Vegetarian: 

    Baked Potato Bar and Quinoa Salad for 25

    Submitted by Amanda on

    Dressed Baked Potatoes


    I really shoulda-coulda-wished I'd taken a picture of my entertaining meal tonight, but Nora was crying and needed to eat and not many people waited for me to get things together on the table before jumping in. The photo above is appropriate although not exactly accurate.

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    Eating Vegetarian: 

    Spinach Pesto Quesadilla

    Submitted by Amanda on

    IMG_20100725_132045


    When you have foods, you naturally need to find a way to use them. I had an odd selection of items that led to the creation of this recipe. Luckily, my husband was rather impressed with it, and we both enjoyed it. A warning: It was very filling, and for a light Sunday afternoon snack, we were happy eating just half for each of us.

    Recipe for Spinach Pesto Quesadilla

    • 2 Large Flour Tortillas
    • 1/2 cup Spinach Basil Pesto
    • 1/2 large tomato, sliced
    • 5 black olives, sliced in thirds
    • 1/4 shredded Parm/Reg or Jarlsberg Cheese

    Warm a large skillet over medium heat. Place one flour tortilla on the skillet. Spread basil evenly to the edges of the tortilla. Top evenly with tomato slices and olives. Sprinkle cheese on top and cover with second tortilla. Warm until light brown and crisped on one side. Flip over
    and cook on the other side. Slice with a pizza slicer (on a cutting board so you don't mess up your skillet).

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    Eating Vegetarian: 

    Broccoli Cauliflower Tart

    Submitted by Amanda on

    Slice of broccoli cauliflower tart

    Broccoli Cauliflower Tart


    I should have tried this recipe much sooner, but broccoli and cauliflower were just three weeks ago on sale for a really good price in our little corner of the world. The recipe came from a book called The Vegetarian Bible, a gift from friends, Frank and Emily. Unfortunately, they gave me the book right before I started feeling sick from my pregnancy, and I wasn't interested in cooking for a long while after that. I'm glad I finally got the time, energy, and desire to pull it out.

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    Roasted Red Pepper Appetizer

    Submitted by Amanda on

    Roasted Red Pepper Appetizer


    I was playing around with the concept of how much Paul loves roasted red pepper on Sunday. Being so near a cleaned-out kitchen food-wise, I came up with this little dish that would make for a nice appetizer or a "sampler platter" with other items for a light lunch.

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    Eating Vegetarian: 

    Pinto Bean Enchilladas-Recipe and Cost to Make

    Submitted by Amanda on

    Enchilada Ingredients

    Blend Onion and Bell Pepper

    Fill Pinto Bean Enchiladas

    Rolled Enchiladas

    Enchiladas with Homemade Sauce

    Pinto Bean Enchiladas


    I'm tooting my own horn right now. Last week I felt like nothing I made was exceptionally successful. In fact, I've delayed some of my sad posts so I don't lose readers to do my lack of encouragement about my kitchen duties last week. But so far this week. . .I'm most proud of myself. OK, I know it's only Tuesday and last night was my first dinner of the work week, but it was good. Even my dad said so. TWICE!

    Recipe for Pinto Bean Enchilladas

    • 15 medium-sized corn tortillas
    • 1 small onion
    • 1 small bell pepper
    • 1 cup frozen corn kernals
    • 2 1/4 cups cooked pinto (Canned beans work, too.)

    Preheat oven to 350 degrees.

    Quarter onions and bell peppers. Chop well in mini food processor. Mine were almost creamed, and that works well, adding significantly more flavor than the usual dicing technique.

    Place tortillas on wet paper towel in a tortilla warmer and microwave 1:30 minutes. You should be able to achieve the same effect in a large microwaveable bowl covered with a wet paper towel. Heat one minute and warm additionally if tortillas are not pliable.

    Layer one spoonful each of beans, onion and bell pepper mixture, corn, and cheese into tortillas. Roll tightly and lay in Pyrex dish.

    Top with canned enchilada sauce or make your own. Cover with aluminum foil and bake for 30 minutes.

    Top with shredded lettuce, salsa, and sour cream if you wish.

    Recipe for Enchilada Sauce

    • 3 packages Savory Choice Concentrated Vegetable Broth
    • 3 cups water
    • 2 Tablespoons flour
    • 1/2 teaspoon ground cumin
    • 1 teaspoon chili powder

    Dissolve vegetable broth concentrate in water and whisk in flour. Pour into medium skillet on a medium-high flame stirring constantly until sauce thickens. Add additional flour if necessary. Stir in cumin and chili powder and remove pan from fire. Pour sauce over enchiladas.

    Meal Cost Per Person: 

    1.02

    Eating Vegetarian: 

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    Asparagus Lemon Pasta with Roasted Red Pepper

    Submitted by Amanda on

    Asparagus Pasta with Roasted Red Pepper


    Yep. It's for real. I still like roasted red peppers. Only took me 28 years to learn this. This time I tried it chilled. Nope. Warm to room-temp is best. But still like it. Paul called it perfect. Wow! Don't think he describes much I make as perfect. Can I serve it every day?

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    Veggie Fajitas-Recipe and Cost

    Submitted by Amanda on

    Veggie and Veggie-Turkey Fajita


    Recipe for Veggie Fajitas

    • 2 Large/Burrito Size Flour Tortillas
    • 1/2 cup shredded cheddar
    • 1/4 large onion, diced or sliced
    • 1/4 bell pepper, sliced
    • 1 cup vegetarian turkey, cubed or sliced
    • 1/2 cup zucchini, cubed
    • 1 T Oil, olive or other preferred sauteing

    Note: Proportions of veggies and veggie-meat were what I had on hand. The beauty of such a recipe is that you can always add or take away or exchange. There is no wrong as long as you like what you are putting in the dish!

    Place a medium to large skillet on medium-high heat. Pour in oil and add onions. Stir until onions soften. Add bell pepper, zucchini, and turkey. Stir to coat with oil. Let sit occasionally to brown sides of veggies and stir again. Veggie-meats do not have a minimum cook time. You only need the food to be cooked through (and the veggies tender, of course). Place tortillas on microwaveable plate. Spread vegetables evenly in center of wrap. Sprinkle with cheese and roll. Microwave 30 seconds to melt cheese OR while the veggies are cooking, place the tortillas on top of the skillet so they catch the heat from the cooking. Turn often to make sure all sides are warmed. Then, you don't have to microwave the finished product.

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    Eating Vegetarian: 

    Mexican Pizza in Two Households

    Submitted by Amanda on

    Mexican Pizza

    Mexican Pizza by designerBrent

    Sometimes, the photos of a meal go up on flickr before I get around to posting the story behind it. Our dear friend, Brent, had the kids by himself over the weekend while Lisa, his wife, was away with her family. Brent saw our picture of the Mexican Pizza, guessed how to make it, and made one for the kids. He said Kyle liked it, and he loved it. Apparently, Elena wasn't so sure about it. Therefore, I can actually post the opinions of this dish beyond our household. The first photo was from our dinner and the second is from Brent and the kids' dinner.

    Recipe for Mexican Pizza

    • 2 Burrito-sized Flour Tortillas
    • 1/8 onion, sliced
    • 1/4 small bell pepper, sliced
    • 1/4 cup sliced black olives
    • 1/3 can Fire Roasted Tomatoes
    • 1/3 can Refried Beans
    • 1/2 cup (more or less) cheddar cheese

    Preheat oven to 350 degrees. Place one flour tortilla in the center of a jelly roll pan (I like a pan with edges so juices don't run). Spread refried beans over the tortilla. Lay the onions, bell peppers, and black olives around over the beans and top with one layer of cheese (optional). Place second tortilla over the toppings (like a quesadilla), and top with the tomatoes and additional cheese. Bake in oven 7 minutes or until edges are brown and cheese is bubbling.

    Meal Cost Per Person: 

    0.86

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    Some Good News about Vegetarian Cheese

    Submitted by Amanda on

    Cheeses on Block

    After typing my initial disconcerting post about the lack of vegetarian cheese, I have since done hours of research and am feeling more relieved. I'm sad that I failed to check (or have forgotten that I checked) nutrition information before buying products. At least now I know some ideas of how to continue on with my current menus--like burritos--without interruption.

    Horizon Organics says on its website all cheese is 100% vegetarian.

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    The Problem of Cheese

    Submitted by Amanda on

    Cabot Cheddar Cheese

    You have now fallen into the beginning of a research project that I fear may have no end. I was in Target with my mom on Friday checking out the store and seeing if it's worth driving the extra distance for a better selection of natural and organic foods when we discussed the new Kraft Natural Cheese and this "new" Natamycin listed on the package. That brought me to searching for the most natural cheese, which led me back to the fact that some cheeses aren't vegetarian.

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