Dougherty Family Recipe Box

Category: Vegetables

  • Spinach and Mushroom Lasagna

    Ingredients

    Vegetable Filling

    • 1 tbsp. olive oil
    • 1 white onion, chopped fine
    • 1 head garlic, minced
    • 1 large package (4.5 cups) frozen chopped spinach
    • 4 packages (7 ounces each) fresh sliced white mushrooms
    • Salt
    • Pepper
    • Dried basil
    • Dried parsley

    Tomato Sauce

    • 1 can (28 ounces) crushed tomatoes
    • 3 large carrots, coarsely grated
    • Salt

    Cheese Sauce

    • 1 medium container (1 pound) low fat cottage cheese
    • 2 eggs

    Cheese Topping

    • 1/2 pound low fat mozzarella, coarsely grated
    • 1/4 cup grated parmesan cheese

    Noodles

    • 1 package (1 lb.) lasagna noodles cooked 5 minutes short of al dente (recipe is very wet, noodles will finish cooking in the oven)

    Method

    Vegetable Filling

    1. In a large skillet brown the onion and garlic over medium heat.
    2. Add mushrooms, spinach, and spices and continue cooking until mushrooms are browned and liquid from the vegetables is reduced.

    Tomato Sauce

    1. Mix together crushed tomatoes, grated carrots, and salt.

    Cheese Sauce

    1. Mix together cottage cheese and eggs.

    Cheese Topping

    1. Mix together mozzarella and parmesan.

    Lasagne

    1. Preheat oven to 375°F.
    2. In a 9×13 pan, layer: noodles, cheese sauce, vegetable filling, tomato sauce, cheese topping, noodles, cheese sauce, vegetable filling, tomato sauce, cheese topping.
    3. Bake for 45-60 minutes or until cheese is brown and bubbling.
    4. Remove from oven and let cool for 5-10 minutes before serving.

    Source

  • Beef Barley Soup

    Ingredients

    • 1 pound stew meat, trimmed of fat
    • 10 cups water
    • 1 tablespoon black pepper
    • 1 tablespoon seasoning salt
    • 1 tablespoon dried parsley
    • 1 teaspoon dried basil
    • 1 teaspoon garlic powder 
    • 1 (28 ounce) can crushed tomatoes
    • 3 carrots, diced
    • 3 stalks celery, diced
    • 1 onion, minced
    • 1 cup pearl barley (1/2 bag)

    Method

    1. Combine meat, water, herbs, and spices in a stock pot. 
    2. Boil over medium low heat for about 2 hours. 
    3. Remove meat from stock with a slotted spoon. 
    4. Finely dice meat. 
    5. Return meat to stock. 
    6. Add vegetables and barley. 
    7. Reduce heat and simmer (do not boil) until barley is cooked (about 1 1/2 hours).

    Source

    Myrna’s original recipe. 

  • Cauliflower Cheese

    Ingredients

    • 1 head cauliflower
    • 1/4 cup butter
    • 1/4 cup all-purpose flour
    • 2 teaspoons dry mustard
    • salt
    • pepper
    • 2 cups milk
    • 1 1/3 cups old cheddar, grated

    Method

    1. Preheat oven to 400°F. 
    2. Trim cauliflower into florets.
    3. Steam cauliflower until firm but tender (about 10 minutes).
    4. Drain cauliflower and spread out on a dry tea towel to wick out moisture.
    5. In a medium saucepan, melt butter over medium heat.
    6. Whisk in flour.
    7. Whisk in dry  mustard, salt, and pepper.
    8. Slowly add milk while whisking.
    9. Simmer sauce until thickened.
    10. Slowly stir in cheddar.
    11. Spread cauliflower in a baking dish.
    12. Spoon sauce over cauliflower.
    13. Bake until browning and bubbly (about 35 minutes).
    14. Remove from oven and serve.

    Source

  • Steak Salad with Mango

    Ingredients

    • 3/4 pound sirloin steak
    • salt
    • pepper
    • 1 head romaine lettuce
    • 1 mango, cut into thin strips
    • 1 red bell pepper, cut into thin strips
    • 1/2 cup fresh basil leaves, sliced
    • 2 scallions, thinly sliced
    • 1 teaspoon toasted sesame seeds

    Dressing

    • 1 teaspoon grated lime zest
    • 3 tablespoons lime juice
    • 1 tablespoon honey
    • 1 tablespoon pickled ginger, chopped
    • 2 teaspoons soy sauce
    • 3 tablespoons canola oil

    Method

    1. Season steak with salt and pepper and cook in a large cast iron skillet over high heat until medium rare (about 5 minutes a side).
    2. Whisk together dressing ingredients.
    3. Toss together prepared fruit and vegetables in a large bowl.
    4. Toss dressing into salad until lettuce is evenly coated.
    5. Cut steak into thin strips, then fold into salad.
    6. Sprinkle with sesame seeds.

    Source

  • Sweet Potato Wedges

    Ingredients

    • 2 large sweet potatoes, cut into wedges
    • 2 tablespoons olive oil
    • 1 1/2 teaspoons salt
    • 1 teaspoon white sugar
    • 1 teaspoon garlic powder
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon black pepper

    Method

    1. Preheat oven to 450°F. 
    2. Line a baking sheet with tin foil, shiny side up.
    3. Put a baking rack on top of the tin foil.
    4. In a small bowl, mix together all dry ingredients.
    5. In a large bowl, toss the sweet potato wedges with the oil until coated.
    6. Add the dry ingredients to the potatoes and toss until coated.
    7. Arrange potatoes in a single layer on top of the prepared baking sheet.
    8. Bake for 30 minutes.
    9. Set oven to high broil and broil until potatoes are well browned and crispy (about 4 minutes).
    10. Remove from oven, let cool 5 minutes, then serve immediately.

    Source