Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Vegetarian’ Category

I realize it's not always about gourmet chocolates and enticing desserts, so here is a potato dish that can perfectly complement your brunch menu!  Paprika, onion and other seasonings are used to create a savory side dish that is a hearty change from hashbrowns.

Ingredients

2 1/2 pounds of small red-skinned potatoes, coarsely chopped
3 tablespoons olive oil
1 red or yellow bell pepper, chopped (remove the seeds too)
1 medium onion, chopped
1 tablespoon Lawry's seasoning
2 teaspoons sweet paprika

Directions

Preheat the oven to 500 degF. In a large ziploc bag, toss together all of the ingredients and then pour them on a large non-stick baking sheet for cookies or jelly roll pan. Spread them out so they are in a single layer (not piled on top of each other). Bake 30 minutes or until golden brown turning several times to make sure that they cook evenly.

If you love this potato dish, be sure to try this Potato Pizza Casserole recipe!

Pasta salad is not quite the thing you'd find in a gourmet Italian gift basket, but nonetheless it's delicious, simple and people love it!

Ingredients:

• 2 cups cooked pasta (macaroni or rotini)
• 1/2 green and red pepper chopped
• Green onions, chopped (to taste)
• 2 tablespoons Italian salad dressing
• 2 to 3 tablespoons mayonnaise
• Pinch of salt
• Pinch of pepper
• 1 Clove, minced
• 1 teaspoon Oregano

Directions:

Mix all the ingredients together and serve.

If you're up for a challenge in salads, attempt this Tomato and Cucumber Salad next!

Now here's a recipe that you wouldn't expect from us. It's not the usual gourmet cookies recipe, or all about trifles. But it's just as delicious.

Note: If you prefer a spicier filling, you might want to add additional black pepper or your favorite diced chilies to the beans or rice.

For the beans

• 1 (16 ounce) bag dried pinto beans
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 (14-1/2 ounce) cans chicken or vegetable broth
• 2 (14-ounce) soup cans of water
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Follow the directions on the back of the bag for cleaning and soaking the beans. Drain water.
2. In a large saucepan, combine the beans, onion, garlic, broth, and water. Season with salt and pepper. Bring to a boil. Reduce heat to low and simmer 2 1/2-3 hours, until beans are plump and soft, stirring often. Add salt and pepper to taste.

For the rice

• 2 tablespoons vegetable oil
• 1/3 cup minced onion
• 1/3 cup minced bell pepper
• 1 1/2 cups uncooked long-grain white rice
• 1 (14 1/2-ounce) can chicken or vegetable broth
• 1/4 cup tomato sauce stirred into 1 1/2 cups water

1. Pour the oil into a large skillet. Add onion, bell pepper, and rice and sauté over medium heat until rice is lightly toasted.
2. Add the broth and tomato sauce water. Bring to a boil and covered. Reduce heat to simmering or rice will be mushy.
3. Remove from heat and let stand 5 minutes. Carefully fluff with a fork.
4. Heat tortillas according to package directions

For the burritos

• 8 large (at least 10-inch) flour tortillas
• 2 cups shredded Monterey Jack or cheddar cheese (optional)

1.      Place tortilla on a flat surface. Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup shredded cheese (if desired) on one side of tortilla, leaving enough tortilla to cover the filling when you fold it over. Fold once over filling, tucking edge under filling. Alternate folding in each side of the tortilla as you roll, and tightly roll into a bundle. Repeat process for remaining tortillas.

2.      If desired, serve with sour cream, salsa, and avocado.

If you're up for more food from across the border, here is a wonderful taco recipe you're sure to enjoy.

If you are looking for a hearty meal option, this is it. Perfect for a complete meal gift for your family!

• 1 cup pearl barley
• 4 cups boiling water
• 2 teaspoons salt
• 1/2 pound chopped mushrooms
• 2 onions, sliced
• 2 tablespoons fat or butter
• ¼ teaspoon pepper
• 2 eggs, beaten

Stir the barley into the water. Bring to a boil; add the salt, cover and cook over low heat or until soft. Drain.  Brown the mushrooms and onions in the fat or butter.  Add to the barley with the pepper and eggs. Taste for seasoning. Turn into a greased baking dish or casserole. Bake in a 350 degree oven for 40 minutes or until browned and set. Serves 6 as a substitute for potatoes.

If you enjoyed the mushrooms in this recipe, you'll really love this recipe for Balsamic Chicken with Mushrooms.

It's not one of our gourmet desserts but it sure is tasty! These Kasha Varnitchkes are certainly something you'll want to try.

Ingredients:

• 1 cup minced onions
• 1/3 cup chicken fat
• 2 cups cooked kasha
• 3 cups cooked broad noodles, drained
• 1 ½ teaspoon salt
• ¼ teaspoon pepper

Brown the onions in the fat. Combine with the kasha, noodles, salt and pepper. If you have any grebenes, add some. Toss until well mixed. Serve hot. Serves 6.

If you'd rather find some recipes on sweets, try these:

• How to Make Homemade Fortune Cookies
• How to Make Cookie Dough Cupcakes
• Easter Nest Cookie Receipe
• Holiday Sugar Cookies