Vegetarian, cheesy, easy crockpot casserole

Cooks quickly and has cheese in it. Any questions?

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Black bean/clean out the freezer soup

Trying to clean out the freezer before the move, I found some freezer burnt onions and pre-chopped green peppers to be rid of. What better way to risk freezer burnt anything but to chuck it in a soup? Turned out great!

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Hotel veggie soup

For those who travel or may end up in a hotel but don’t want to eat out….make sure you pack that crock pot!

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Mama’s quick veggie soup

My mother (who isn’t a fan of cooking) made this soup for me last time I traveled  home for a visit. She wanted to make sure I was healthy during the pregnancy and eating well. Thanks, mom. 🙂

(For a true vegetarian version, substitute beef stock for vegetable stock and leave out beef strips.)
Cooks 6 hours on LOW or 2 hours on HIGH.

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Pulled from the garden next…

Carrots and turnips.

I was thinking a stew, maybe…or a stir-fry.

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Lentil soup with ham…

I had to cook dinner in a pinch and didn’t have much on hand, but lentils. I should have used  Alison’s recipe she offered me last time, but I didn’t have access to the laptop. I’m getting awfully dependent on this thing!

So, I tried one with ham since my last one had no flavor. And I will try Alison’s lentil soup when we next have lentils.

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Lentil soup gone wrong

I met a colorful character in the blogging world named Alison at Alison Amazed. Born British, but brought up in Canada, her blog is littered with both English and Canadian terms. I adore folks who have one foot in one culture, the other foot in another culture and a finger and toe in a third and fourth. She makes beautiful, vegetarian dishes, but alas, I am not a real cook and need a recipe. Alison gave me directions. Not quite the same. But determined to eat more lentils for the folic acid and the fact that my cousin who lived in Chile for years claims they are so delicious she could eat them daily, I thought I’d give it a try. I can do this….right?

Who am I kidding? This chick needs a recipe. I will never be Rachael Ray. (And that’s okay. I’ve come to terms with it.)

Cooking lentils...

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Black Bean Soup

A family member was kind and generous enough to send me one of her cookbooks. She collects cookbooks and reads them like magazines, but this was one she didn’t use much. She’ll be thrilled to find I discovered some recipes I really liked. I tried the black bean recipe courtesy of Kay Ward.

Addictive black bean soup with tortilla chips

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Buffalo meat loaf

Remember in middle school when the lunch lady plopped a lump of “stuff” on your plate? Upon inspection, I could never decipher the ingredients… meat and maybe something else. To me, meat loaf conjured images of nasty school lunch. I never had any desire to try it.

Now that I’m grown, however, my taste buds are happier, healthier, more open-minded buds. And boy, was I wrong about meat loaf. My husband and I fought over the last piece.

Served with fresh corn on the cob!

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South Georgia Collard Greens

I normally make my collard greens  the way mama taught me. Two bunches of collards, 1/3 cup of water and a ham hock. Stir them every time you think about it—-6 hours on low on the stove. This works. They are scrumptious.

I’ve tried flavoring with ham hock, pork neck bones, turkey necks, turkey wings, chipped pieces, onion, green bell pepper, celery, and every spice you could think of. But mama’s recipe remains tried and true.

For the fun of it though, I thought I’d try something different.

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