Amy’s Kitchen, Organic Foods

decrease text size increase text size

Main Dish

  1. 1. Very Veggie Pita
  2. 2. Warm Millet Salad with Brussels Sprouts, Creamed Mushrooms and Sage
  3. 3. Weeknight Pasta with Garbanzo Beans
  4. 4. Hash Brown Casserole
  5. 5. Stuffed Bell Peppers

Very Veggie Pita

This is a great vegetarian dish and so easy to make and customize to your liking. You can add whatever vegetables and spices you like and it will always come out tasting great. I like the mixture of veggies and spices with the warm pita bread. It is an enjoyable quick dinner and healthy, too. The addition of the crumbles adds a little protein and flavor to the dish.

Ingredients
1/3 cup frozen cauliflower
1/3 cup frozen broccoli
1/3 cup frozen peas and carrots
1/3 cup frozen green beans
1 Amy’s Veggie Burger (your favorite)
4 pearl onions
1 teaspoon garlic
1 tablespoon Amy’s salsa
1 whole-wheat pita

Directions
1) Preheat oven to broil.
2) Bring 1/2 cup of water to a boil in a medium saucepan.
3) Add frozen vegetables and simmer 3 minutes.
4) Add veggie burger crumbles and pearl onions and cook until heated through.
5) Remove saucepan from heat.
6) Add garlic and salsa and stir to combine.
7) Slice pita pocket in half and broil for one minute.
8) Place pita on plate and top with vegetable mixture and ENJOY!!!

Contributed by: Stefanie Schmidt Las Vegas, NV


Warm Millet Salad with Brussels Sprouts, Creamed Mushrooms and Sage

Here is a great, fall dish. Perfect for a main course or a side dish.

Serves 6

Ingredients

1 cup millet
1 1/2 tablespoons extra virgin olive oil, divided
3/4 pound Brussels sprouts, trimmed and roughly chopped
1/2 yellow onion, sliced

1 teaspoon dried sage
1 Can Amy’s Cream of Mushroom Soup
2 tablespoons lemon juice

Toast millet in a medium pot over medium high heat until fragrant and just golden brown, 3 to 5 minutes. Carefully add 2 cups salted water, bring to a boil, then cover and simmer until liquid is almost absorbed, 20 to 25 minutes. Set aside for 5 minutes; uncover and fluff with a fork. Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium high heat. Add Brussels sprouts, onions, sage and cook until golden, about 5 minutes; transfer to a large bowl. Heat one can of Amy’s Cream of Mushroom soup  and add to bowl with Brussels sprouts, add cooked millet, lemon juice, salt and pepper and toss and serve.


Weeknight Pasta with Garbanzo Beans

Saute 2 cloves of chopped garlic, two fresh or canned roma tomatoes over medium heat for 1 minute. Add 3 cups of chopped greens (chard, collards, spinach, etc) and sauté until the greens cook down. Add 1 cup of vegetable broth and 1 can of chickpea or white beans andcook until the broth boils. For some additional flavor, add1 teaspoon of dried basil, oregano and a pinch of dried chili flakes. Scatter 1 tablespoon of flour over the mixture and stir in to thicken slightly. Pour the mixture over pasta of your choice. Pass around a small amount of grated parmesan cheese at the table to put on top of the pasta.


Hash Brown Casserole

This down-home side dish boasts a buttery cornflake crust on top.
Ingredients

3/4 cup chopped onion
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
5 large baking potatoes, diced
2 tablespoons butter, melted and divided
1 can Amy’s Cream of Mushroom Soup
8 ounces shredded cheddar cheese
¼ cup low fat milk
½ cup lowfat sour cream or yogurt
Cooking spray
2 cups cornflakes, coarsely crushed

Preparation
Preheat oven to 350°.

Placed diced potatoes in boiling water for 5 minutes and drain.
Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.

Combine soup and cheese and milk in a medium microwave-safe bowl. Microwave at HIGH 2 minutes or until cheese melts, stirring a few times. Stir in sour cream or yogurt. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray.

Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture.

Bake at 350° for 1 hour. Serves 12 about 1/2 cup


Stuffed Bell Peppers

Serves 6

Ingredients:
3 bell peppers sliced in half (through the stem), stemmed & seeded
1 Cup Amy’s Chunky Tomato Bisque
1 cup corn kernels (frozen, canned or fresh)
1.5 cups cooked rice (option: when cooking the rice, cook ½ rice with ½ amaranth. A tasty grainwith the same cooking time as rice)
1/2 cup Fontina or Jack cheese, grated
2 cups boiling water

Equipment:
1 glass or ceramic baking dish 9x13

Directions:

    Preheat oven to 350 degrees.
    Mix soup, corn and rice together in a small bowl.
    Place 1/6 of the mixture in each pepper half
    Top each pepper with ¼ cheese
    Place peppers in baking dish
    Pour enough boiling water in baking dish to cover ½ inch of the bottom of the peppers.
    Bake peppers in the oven for 20-25 minutes.



Print Page