SemiAntics

I am compiling my own database of tastiness, a database of yummy vegetarian things that have survived my cookwomanship or will soon survive my cookwomanship (hopefully) and aren’t in the cookbooks that I have…

Ice Cream

I recently discovered the best ice cream ever made…Haagen-Dazs White Chocolate Rasberry Truffle. It’s very good but very bad for you. I try not to eat too much of it. Ice cream choices have been limited at VCU this year. They stopped carrying Ben and Jerry’s at the Student Commons, so I can’t use my (and Nathaniel’s) dining dollars up buying Chunky Monkey anymore.

Beans and Rice Stuff-an original

• 2 cups rice
• 1 16 oz. can great northern beans
• 1 16 oz. can of diced tomatoes
• 1 TSP cilantro
• 1 TSP cumin
• 1/2 TSP coriander seed

Cook the rice. Mix the beans, tomatoes, and spices. Heat the mixture up. Serve the tomatoes and beans on top of the rice, or make tacos with the rice, beans and tomatoes, and some cheese. Serves 5-6.

Zucchini pizza crust

• 3 cups grated zucchini
• 3 egg whites
• 1/2 cup of cheddar cheese
• 1/2 cup of bread crumbs

Mix everything together, spread it on a cookie sheet, and bake it for 10 minutes at 400 degrees. Remove the curst and pile on the sauce and whatever other toppings are desired. Bake the pizza for at 400 degrees for 30 minutes or so.

–I haven’t tried this one yet. It’s supposed to make soft sorta crust that is very tasty…

Eggplant Casserole

• 2 Large Eggplants, peeled and cubed into 1/2″ pieces
• 2 TBS Olive Oil
• 1 Egg, Lightly Beaten
• 1/2 Cup onion, chopped
• 1/2 Cup green onion, chopped
• 1/2 Cup green pepper, chopped
• 1/2 Cup celery, chopped
• 1/2 Cup Parmesan Cheese
• Dash of Tabasco, to taste
• 3/4 Cup Italian style breadcrumbs, divided

Preheat oven to 350 degrees. Place eggplant in boiling water and cook until tender, about 15 to 20 minutes. Drain and reserve. Heat large non-stick skillet and saute onions, peppers, celery and green onions in olive oil until soft, season with salt and pepper. Add eggplant and 1/2 breadcrumbs. Stir to Combine and cook 5-10 minutes. Remove from heat and stir in egg and cheese. Add Tobasco and spoon mixture into a 2 quart buttered baking dish. Sprinkle with remaining breadcrumbs. Bake for 20 minutes. Serves 6-8.

Baked Macaroni and Cheese

• 1 lb. macaroni
• 4 tbsp. butter
• 4 tbsp flour
• 4 cups milk
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 lb. cheddar cheese
• 1 tsp. paprika

Use a 1 pound box of macaroni and cook it in a 1 gal. sized pot. Take a stick of butter and smear the inside of a 8×13 glass baking dish. Melt the 4 tbsp. butter in a saucepan and add the flour to it. When there are no clumps of flour add the milk and stir slowly until it thickens. Add the salt, pepper and paprika. Add about half the noodles into the dish and spread about half the cheese on it. Repeat with the rest of the noodles and cheese. Pour the sauce over it and bake for 30 minutes at 350 degrees.

Curried Potatoes

• 4 tbsp. butter
• 1 1/2 lbs. sm. new potatoes, scrubbed and quartered
• 1 1/2 tsp. curry powder
• 1 tsp. sugar
• 1/2 tsp. salt (optional)
• 1/8 tsp. white pepper
• 1/4 c. thinly sliced green onions

Melt butter in 12 inch skillet. Add potatoes and cook uncovered over moderate heat, about 10 minutes, stirring occasionally. Sprinkle curry powder and sugar over potatoes and stir well. Reduce heat; cover and continue cooking potatoes 10 minutes until they are tender. Stir in green onions, salt, and pepper. Cook uncovered until potatoes are crisp and lightly browned, about 5 minutes. Yields 4 servings.

Grandma Miller’s Rolls

Dissolve 1 pkg. of dry yeast with 1/2 cup of warm water.

Mix with:

• 1.25 cups of warm water
• 3 tablespoons crisco
• 3 tablespoons of sugar
• 1 teaspoon of salt
• 4 cups of flour

Knead in the flour until the dough isn’t sticky. Put the dough in a greased bowl, turn the greased side of the dough up, and let the dough rise for 1 hour.

Punch the dough down. Let it rise for 30 minutes. Round the dough up and let it rest for 10 minutes. Section off the rolls and put them into the pan(s). Let the rolls rise for 1.5 hours. Bake the rolls at 375 degrees Farenheit for 35-40 minutes.

Moist Pumpkin Cake

• 2 cups Sugar
• 1 cup Oil
• 4 Eggs
• 3 cups Flour
• 2 teaspoons Baking powder
• 2 teaspoons Baking sodas
• 2 teaspoons Cinnamon
• 1/2 teaspoon Nutmeg
• 1/4 teaspoon Cloves
• 1/2 teaspoon Ginger
• 1 teaspoon Salt
• 1 Can pumpkin pie filling
• 6 ounces Mini choc chips
• 1/2 cup Chopped nuts ( opt )

Mix everything in order given. batter will be thick. Bake in a tube pan or two 9×5x3-inch loaf pans. Bake at 350° for 65 to 70 minutes for tube pan and less time for other pans. A wooden pick or cake tester inserted in center should come out clean. Let stand wrapped overnight before cutting. This is Avery’s favorite cake recipe.