Quick Rye Crisp Pizzas

Source: Recipes for a Small Planet
Made: November 19, 2013
Yield: As many as you like
Time to make: 5 minutes

A really, really quick snack invented when Rye Crisp was found to be the only bread in the house. The version below is only one possibility.  The permutations are endless, as you can use most any pizza topping you happen to have on hand.

Quick Rye Crisp Pizzas

Quick Rye Crisp Pizzas
Rye Crisp crackers
Tomato sauce
Garlic powder
Oregano, dried
Cheese,shredded
Onions, chopped

Spread crackers with tomato sauce.
Sprinkle with garlic powder and oregano.
Add shredded cheese.
Top with chopped onions.
Cook in toaster oven or under broiler until cheese is melted and bubbly.

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Shrimp and Cheese Filling

Source:Whole Foods for the Whole Family
Date tried:July 6, 2017
Yield: 5 servings
Time needed: 15-20 minutes

Prior preparation needed:
Cook shrimp ahead of time

Provided the shrimp is already cooked, this is a fast, fairly easy lunch treat. I was unhappy with the colour and texture of the cheese sauce. I am doubtful about the proportions of butter, flour and white wine. The dark not-very-cheesy colour is likely due to using whole wheat rather than unbleached flour or possibly to letting the butter brown. So not the best effect this time, but worth trying again with amendments to the method.

Shrimp & Cheese Filling

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Coo’s Lunch

Source: The Parkdale Potluck Cookbook
Made: September 30, 2013
Yield: 2 servings
Time to make: 15 minutes

Since I prefer not to use the canned food the recipe calls for, I took a little more time to make this, but still under 30 minutes.  Rather than canned cream of mushroom soup, I made up a white sauce flavoured with fresh mushrooms, onion and nutmeg.  And instead of opening a can of mixed vegetables, I steamed some fresh vegetables I had on hand: carrots, green beans and celery. I also had some leftover mashed potatoes from a previous meal to use as a base.

The recipe is subtitled “Shepherd’s Pie” but it is not baked.  It is really a meat sauce to serve over potatoes, rice or noodles. Perfect for a quick meal on a busy day.

Coo’s Lunch

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Cold Zucchini and Buttermilk Soup

Source: Diet for a Small Planet
Date tried: May 8, 2017
Yield: 4 servings
Time needed: 5-10 minutes + time to chill

This is the recipe which taught me buttermilk is delicious in many ways other than an ingredient of pancake batter and converted me to cold soups which I used to think was an oxymoron.

Cold Zucchini and Buttermilk Soup

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Mushrooms in Parmesan Cheese Sauce for Toast

Source: Recipes for a Small Planet
Made: August 8, 2012
Yield: 4 servings
Time to prepare: 20 minutes

Prepare as a quick and simple lunch, or use the sauce alone over rice or pasta.  This is absolutely scrumptious!

Mushrooms in Parmesan Cheese Sauce on Toast

Mushrooms in Parmesan Cheese Sauce on Toast

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Ancient Persian Salad

Source: 12 Months of Monastery Salads
Date tried: Nov. 3, 2014
Yield:6-8 servings
Time needed: 1/2 hour

This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals.  Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal.  For a side salad, use only the vegetables.

Ancient Persian Salad

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Eggplant Chevre Sandwiches

Source: The Parkdale Potluck Cookbook
Made: December 22, 2013
Yield: 4-6 servings
Time to make: 35 minutes.

A melt-in-the-mouth appetizer or snack in which bread is replaced by slices of eggplant.  I really, really like this.

Eggplant Chevre SandwichesEggplant Chevre Sandwiches
1 large eggplant
2-3 medium ripe tomatoes
1 clove garlic
1 Tbsp. olive oil
Goat cheese

Cut eggplant into 1/3 inch slices. Sprinkle with salt and let sit between two sheets of paper towel for 30 minutes.

Meanwhile, peel the tomatoes and chop finely.
Add a clove of garlic, finely chopped to the tomatoes.
Add olive oil and a pinch of salt.

Slice enough cheese to cover ½ of the slices of eggplant.

Remove the eggplant from the paper towelling and pat dry.
Cook on barbecue or grill until light brown.
Brush with olive oil and continue cooking until golden.
Remove to a cookie sheet  and place it back on grill where it can keep warm.

Spoon tomato mixture onto half of the eggplant slices. Add a slice of goat cheese.
Top with another slice of eggplant. Serve as soon as cheese has softened.