- NEW!
by Galeanda on June 12th, 2008
I'm back with Dutch Oven recipes:-)
You can use a dutch oven sort of a paella pan. So...
Vegetarian Paella with egplant
1/2 c. long-grain brown rice
2 c. vegetable stock
1/2 c. calasparra or basmati rice
1 tbs olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 medium red pepper, chopped
1 medium green pepper, chopped
1/2 c. sliced button mushrooms
1 1/2 c. cubed eggplant
1/2 c. sliced black olives
1 tsp sea salt
1/2 tspblack pepper
1/2 tsp ground cumin
1 lb. tomatoes, coarsely chopped
Combine brown rice and stock in large saucepan. Bring to boil, then reduce to simmer and cook, covered, about 10 minutes. Add basmati rice and cook for an additional 30 minutes.
Preheat oven to 400 F.
While rice is cooking, heat oil in a large, oven-proof skillet or dutch oven and add chopped onion, garlic, red pepper, green pepper, mushrooms, eggplant, olives, salt, pepper, and cumin. Saute until peppers are tender (about 5 minutes).
Stir tomatoes and rice mixture into vegetables and bake in 400 F oven for about 10 minutes.
Note: We like to add artichokes and different peppers, too.
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Here's a recipe that I got from Vegetarian Times a few years ago. We eat it this way, with the tofu dogs when we aren't eating meat or with over sausages. I've split it and made it both ways to serve all different kinds of friends. We really like it:-)
Beans and Franks Pot Pie
1 Tbs. vegetable oil
1 large onion, chopped (1 1/2cups)
6 cups vegetarian baked beans (2 28-oz. cans)
6 tofu hot dogs, cut into 1/2-inch chunks
2 tsp. mustard
Cornmeal biscuit topping
1 1/2 cups unbleached all-purpose flour
1/2 cup fine yellow cornmeal
1 1/2 Tbs. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
4 Tbs. cold unsalted butter, cut into 1/4-inch pieces
3/4 cup buttermilk
1. In 4-quart Dutch oven or flameproof casserole, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 8 minutes. Stir in beans, tofu dogs, mustard and salt and pepper to taste. Reduce heat to low and cook, stirring occasionally, while you prepare topping.
2. Preheat oven to 400°F. In medium bowl, mix flour, cornmeal, sugar, baking powder and baking soda. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Make well in dry ingredients. Add buttermilk all at once. Stir just until mixture is blended and dough pulls together. Let dough sit 2 minutes.
3. Dust dough with flour and transfer to floured work surface. Knead 4 or 5 times, then pat into circle as large as the top of Dutch oven. Using sharp knife, cut dough into 2-inch squares. Place dough squares over hot beans.
4. Bake until topping is lightly golden, about 20 minutes. Let cool at least 10 minutes before serving.
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Black Bean Chili Pot Pie
2 Tbs. vegetable oil
1 large onion, chopped (1 1/2 cups)
1 large green bell pepper, diced (1 3/4 cups)
2 cloves garlic, minced
1 Tbs. cumin
1 Tbs. chili powder
1 1/2 tsp. dried coriander
1 tsp. unsweetened cocoa powder
1/2 tsp. salt
2 (19-oz.) cans cooked black beans, rinsed and drained
1 1/2 cups frozen corn
1 1/4 cups vegetable broth
1 cup canned crushed tomatoes
1 Tbs. tomato paste
1 tsp. dried oregano
1 tsp. sugar
Cornbread topping
2/3 cup unbleached all-purpose flour
1/2 cup fine yellow cornmeal
1 1/2 Tbs. sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 cup water
2 Tbs. vegetable oil
1. In 4-quart Dutch oven or flameproof casserole, heat 1 1/2 tablespoons oil over medium heat. Add onion and pepper and cook, stirring often, until softened, about 8 minutes. Add garlic and cook, stirring, 1 minute. In small bowl, mix cumin, chili powder, coriander, cocoa and salt to taste.
2. Add remaining 1/2 tablespoon oil and spice mixture to pot; stir 1 minute over medium heat. Add remaining ingredients; gradually bring mixture to a boil, stirring occasionally. Reduce heat and simmer 7 to 8 minutes, stirring occasionally, adding more salt if necessary. Remove pan from heat.
3. Preheat oven to 400°F. Make topping: In medium bowl, mix flour, cornmeal, sugar, baking powder and salt. Make well in center of dry ingredients. Add water and oil to well and stir until blended. Let batter stand 2 minutes. Pour batter over chili and spread evenly (it will be thin).
4. Bake until topping is cooked through and chili is bubbly, 25 to 30 minutes. Let stand at least 10 minutes before serving.
by Cowboy-Matter of Fact on June 11th, 2008
My cousin makes something called potato stuffed cabbage in her crock pot. I think it's very good.
by Andy Is Wicked Married to Penal Colony on June 12th, 2008
I'm not the cook in the house :) What is this Dutch Oven thing you speak of? Does that come in a microwave version? So, I'll just say that your wife is very sweet and Happy 14th Anniversary!
by Galeanda on June 12th, 2008
We use the crock pot to make the best black bean refried beans. I do the quick soak, just cover beans with twice the water of beans, bring to boil and boil for 1 minute. THen immediately cover and soak one hour. Then we cook them overnight with diced onion and garlic.
In the morning or for your mealtime, heat up a large skillet very hot, add 2-3 tablespoons of oil. Then CAREFULLY add a drained spoonful of the beans and onions and mash them into the oil. When just about all mashed, add another spoonful or two and keep repeating until it's all mashed how you want it. If it starts to get to dry, ladle in the 'bean juice'. Add salt, cumin and oregano, chili powder to beans. Do this over med high heat. Then you can do what you want with them. Eat them as is or topped with cheese. Put them in burritos, tostadas, use as a dip, layer it with tortillas and other veggies like a lasagna. Serve it with green rice (green chilies and cilantro and lime) and it's an awesome meal:-)
You can easily do a great veggie lasagna in a crock pot, too.
Try BBQ Tofu:-)
2 containers firm or extra firm tofu, pressed
1 1/2 cups ketchup
3 tbsp brown sugar
2 tbsp soy sauce
1 tbsp apple cider vinegar
1 tbsp red pepper flakes
1-2 garlic cloves minced
Put everything in the crock pot. Cook for 5-6 hours on LOW.
Or Curried Vegetables
3 lbs chopped fresh vegetables (carrots, bell peppers, zucchini, potatoes, green beans or your choice)
½ cup frozen peas
1 clove garlic
13oz diced canned tomatoes
1½ cup vegetable stock
15oz can chickpeas, drained and rinsed
2 tbsp curry powder
1 tsp ground coriander
1 cup coconut milk
Put all the vegetables, tomato, garlic, and chickpeas into the crock pot. Combine the stock, coconut milk, curry powder and coriander. Then add to the crock pot. Give it a quick stir to combine. Cover and cook for 10-11 hours on LOW.
by Fun on June 11th, 2008
Tofu bacon casserole?
by R_Berue on June 14th, 2008
Asking total strangers about what to make is one thing. However, we don't know what you or your wife like [or dislike].
I'm sure if you ask her, you'll get some good ideas and suggestions.
Then you could go to your local library to get cook books or to that site which sells all those books to possibly get a vegan or vegetarian cook book for your new slow cooker and Dutch oven.
Thanks for asking your Q! I enjoyed answering it!
VTY,
Ron Berue
Yes, that is my real last name!
Sources: Because you asked.
by Bramblepath on June 12th, 2008
A nice big banana cake. Or possibly some memorable form of food from the decade of her youth - eg seventies, eighties.
by redcatt63 is around here somewhere...... on June 12th, 2008
How about some vegetarian chili? I love cooking in my crockpot. Although we are not vegetarian, chili or some soup would be de-lish!
I just made chili a couple nights ago in mine.
by RosieGHM Jetpacker on June 12th, 2008
A large pot of spiced up black beans, using cumin, cilantro, spicy curry, salt, pepper, some red pepper flakes with cut-up veggies like onion, garlic, bell pepper (green and red), mushrooms, celery, shredded carrots. Serve it with it some whole grain like barley or high-fiber brown rice, corn tortillas and whatever condiments you like..salsa and sour cream...shredded cheese, raw onion, chopped up raw cilantro. Mighty fine meal..food combining of the beans and grain gives complete protein! :)
by Chicago Lady on September 8th, 2009
I have nothing further to contribute, but am so glad I discovered this page, and thanks folks for all the great recipes! And thanks a million, Nelson, for the great question .......... another +5
Hard anodized cookware is compatible with dishwasher?
by vladimir_skirga on May 7th, 2010
| 1 person likes this
I heard about this Cooking myth about if you turn up the heat while the pan/pot is hot, it cooks faster. Is this true or...?
by Mr.Wolf aka Nicholas_1007 is back! =D on May 27th, 2011
| 1 person likes this
why does aluminum foil mess up your microwave??
by *K.Jae*:( on September 4th, 2010
| 2 people like this
Serious cooks know Le Creuset cookware.I bought $750 worth (retail) for $315 at an outlet mall...first quality! What was your best buy?
by RosieGHM Jetpacker on August 29th, 2010
| 3 people like this
Our coffeepot died this morning..may it rest in peace. It was in use from October 1987 through November 5,2010. How old is your coffeepot?
by RosieGHM Jetpacker on November 5th, 2010
| 8 people like this
You're reading My wife just got me a crock pot and a dutch oven for our 14th Anniversary! I've always wanted both of them (I'm the cook in the house). We are vegetarians, what is the first thing I should make for her with them?
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Comments
Yum!
by Sweet T on June 12th, 2008
OH they are:-) I Hope you try one!
by Galeanda on June 12th, 2008
I am going to try the, Vegetarian Paella with eggplant, I am thinking about grilling the vegetables, first.
by Sweet T on June 12th, 2008
WOW! Thank you!
by Nelson - Jetpacking from bed on June 12th, 2008