Tag Archives: vegetarian

Cajun Cornbread Casserole

Posted on January 24, 2012 | Leave a comment

This is one of those recipes that has become an absolute family standby.  “And, of course, we’ll have Victoria’s cornbread thing”. Really.  It’s that good.  It comes from a love of spicy cornbread and a passion for cheese.  In this recipe, they combine for a great, gooey, cheesy, spicy bite.

For this recipe you will need:

Bottom Layer

Top Layer

  • 1 Package cornbread mix (Jiffy brand, 8½ oz.)
  • 2 Lg. Eggs
  • 1/2 C. milk
  • 1 can chopped green chilies (4 oz.), drained
  • 1 can creamed corn (15 oz)
  • 1/2 C. chopped onion
  • 4 oz. grated sharp cheddar cheese
  • 1 Tsp. Victoria Taylor’s New Orleans Seasoning

Preheat the oven to 425°.

For this casserole, use a high sided round casserole dish 8 to 9 inches in diameter or use a high sided 8 or 9 inch square pan. Mix together the ingredients for the Bottom layer of the casserole and spread on the bottom of the casserole dish.

Mix together the ingredients for the top layer and pour the mixture in the dish on top of the bottom layer.

Bake uncovered for 50 minutes or until the top is golden brown.

This is a great side dish for BBQs or chili but also hearty enough to serve as the centerpiece of a vegetarian meal.

Best,

            Victoria

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Vegetable Chili with Victoria Gourmet Texas Red Seasoning

Posted on January 21, 2012 | Leave a comment

This is the favorite recipe of my best friend Alex.  She is not a vegetarian, but she loves this chili.  She makes it for me every time I visit her in Chicago.  She even made it for me once when she had run out of Texas Red and used New Orleans instead.  Outrageous really.  I guess it was the thought that counts, but it just wasn’t the same….

For this recipe you will need:

  • 1/2 cup olive oil
  • 2 zucchini, cut into 1/2 inch dice
  • 2 onions, 1/2 inch dice
  • 6 cloves garlic, chopped fine
  • 1 green and 1 red bell pepper, cut into 1/4 inch dice
  • 1 large can (28 oz) plum tomatoes, not drained
  • 1 1/2 lb. plum tomatoes, 1 inch dice
  • 1/4 cup Texas Red Seasoning (add more for heat lovers)
  • 1 tsp. salt
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh dill
  • 1 small can red kidney beans, drained
  • 1 small can chick peas, drained
  • 3 Tbsp. fresh lemon juice
  • Chili Toppers: sour cream, grated cheddar cheese, chopped red onions etc.

Heat 1/4 cup of the olive oil in a large skillet to hot, but not smoking. Sauté the zucchini until tender (5 minutes). Transfer the zucchini to a large dutch oven or stock pot.

Heat the other 1/4 cup of olive oil in the skillet. Sauté the onions, garlic and bell peppers for 10 minutes. Add them to the stock pot.

Heat the pot over low to medium heat and add the canned and fresh tomatoes, parsley, seasoning, and salt.

Simmer uncovered for 30 minutes.

Add the kidney beans, chick-peas, lemon juice and fresh dill.

Simmer for another 20 minutes.

Serve in bowls garnished with toppings such as sour cream, scallions, red onion, avocado, cheddar cheese etc.  Dip into the chili with a slice of fresh crusty bread.

Best, 

            Victoria

 

 

 

 

 

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Posted in Recipes, Soups, Salads, Sandwiches, Vegetarian

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Roasted Provencal Potatoes

Posted on December 17, 2011 | Leave a comment

These potatoes are frequently requested in my family. They are better than French fries and yet they have just 2 tablespoons of olive oil in 4 servings. They are great with, roasted chicken, steak, and grilled fish.

Preparation time: 1 hour (includes 50 minutes cooking time)

Serves: 4 as a side dish

  • 1 1/2 Pound Potatoes Use new red potatoes or red bliss.
  •  2 tbs. Olive Oil
  •  2 tbs. Victoria’s Taylor’s Herbes de Provence 
  • Added salt to taste

Pre-heat oven to 425°. 

Leave the skins on the potatoes. If the potatoes are small, cut them in half and then in half again to form wedges (3/4” to 1” thick). To make similar wedges with larger potatoes, cut the potatoes in half then cut each half into three or four wedges.

In a bowl or a sealed plastic bag, combine the potatoes, olive oil and Seasoning.

Place the potatoes, flesh side down, on a jelly roll pan or a cookie sheet with a rim to keep the potatoes from falling off.

Cover the pan tightly with foil and cook for 20 minutes. Remove the foil and roast for another 15 minutes.

Now turn each wedge over to brown the other side and roast for a final 15 minutes. Serve hot and add salt to taste.

Recipe Notes and Serving Suggestions: The recommended red potatoes are high in moisture and low in starch. This works best for roasting. Yukon Gold or all purpose potatoes are a second choice. Potatoes with high starch and low moisture (Idaho, Russet or Baking potatoes) do not roast well. They tend to dry out and do not form nice light brown crusts as easily.

Best,

            Victoria

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Sicilian Vegetarian Lasagna

Posted on December 13, 2011 | 1 Comment

There are so many layers of flavor in this lasagna that even meat lovers will enjoy this dish. I like to use veggies that are in season or look the best at the market for each of my layers.  There is plenty of room to play with the types of vegetables and cheese in this recipe to create lasagna that best suits your taste. 

Victoria Gourmet’s Sicilian Vegetarian Lasagna calls for:

  • ·         1 package of lasagna noodles
  • ·         1- 28 oz. can of crushed tomatoes
  • ·         1- 14 oz. can of petite diced tomatoes
  • ·         5 Tbsp. Sicilian seasoning
  • ·         8 oz. package of fresh baby spinach
  • ·         16 oz. ricotta cheese
  • ·         3 sweet bell peppers (red, yellow or orange)
  • ·         8 oz.  shredded asiago cheese
  • ·         3 cups sliced zucchini
  • ·         1 cup chopped basil  
  • ·         8 oz. shredded mozzarella
  • ·         4 oz.  shredded parmesan
  • ·         2 Tbsp. Olive Oil

Preheat Oven to 350°

The lasagna noodles that I use are Barilla no bake lasagna noodles.

Start the lasagna by putting down one layer of noodles in the bottom of a 13X9 inch pan with edges 3 to 4 inches high.  I used a disposable tin foil pan for this dish which makes it easy to transport, store and clean up.


There are 3 veggie layers in this recipe

  • ·         Spinach and ricotta as a base
  • ·         Bell peppers and asiago in the middle
  • ·         Zucchini, Basil and Mozzarella on the top

While the bottom two layers are almost always the same I often switch up the third to showcase seasonal vegetables.  Recommended substitutions are broccoli, asparagus or green beans.  If you are using asparagus or green beans you will want to par boil them prior to adding them to the lasagna to make sure they are tender.

Start the bottom layer by roughly chopping the baby spinach.  Mix the spinach and ricotta in a bowl and then evenly spread over the noodles in the pan. 

After each layer of vegetables and cheese sprinkle 1 Tbsp. of Sicilian seasoning over the top.  The final two Tbsp. of seasoning will be used in the red sauce.

 

Lay down another layer of Lasagna noodles.

Dice the peppers and place them over the 2nd layer of noodles.  Cover the peppers with the asiago cheese.

Sprinkle the Sicilian seasoning on top of the cheese and lay down another layer of lasagna noodles.

 

Chop the zucchini into quarter inch slices and chop the basil.  Mix the zucchini and basil together and then spread the mixture over the noodles.  Sprinkle the Mozzarella on top followed by 1 Tbsp. Sicilian seasoning. 

Mix together crushed tomatoes, diced tomatoes and remaining Sicilian seasoning in a large bowl with a generous drizzle of olive oil. 

Place the final layer of noodles in the pan.  Spread just enough red sauce over the noodles to completely coat them and reserve the remaining sauce for serving with the finished lasagna. 

Place the uncovered pan in the pre-heated oven for 40 minutes. 

Remove the lasagna from the oven and sprinkle the parmesan cheese over the top. 

Place the Lasagna back in the oven for 20 more minutes.  Remove the lasagna from the oven and let it rest for 10 minutes before serving. 

Spoon the remaining red sauce over each slice of lasagna and serve.

Best,

            Victoria

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