Pasta Shells with Green Peas and Walnuts

1 tablespoon salt1 pound dry shell pasta, or any other kind you would eat with a spoon3 cups frozen peas2 tablespoons olive oil½ medium onion, chopped4 tablespoons flour2 cups milk (or oat milk)½ teaspoon salt1 cup chopped walnuts In a large pot, boil 4 quarts of water; when fully boiling, and the 1 tablespoon salt… Continue reading Pasta Shells with Green Peas and Walnuts

Potato and Ham Steak Soup

I clipped this recipe from somewhere – I’m not sure where. But I know why. You might remember a chain restaurant called Bennigan’s. At Bennigan’s, my favorite item on the menu was what they called the Baked Potato Soup. But in my area, all but one are gone, and the one is too far away… Continue reading Potato and Ham Steak Soup

CORN BREAD (The Vegetarian Epicure)

This is a pretty standard recipe for cornbread, but it’s our family favorite. The book it comes from, “The Vegetarian Epicure” by Anna Thomas, is worth checking out.  1 ¼ c. unbleached white flour¾ c. whole-grain corn meal4 tbsp. sugar5 tsp. baking powder¾ tsp. salt1 egg1 c. milk2 tbsp. melted unsalted butter Butter a nine-inch… Continue reading CORN BREAD (The Vegetarian Epicure)

Spinach Dip in French Bread

2 (10-ounce) packages frozen chopped spinach, thawed and well drained1 (8-ounce) package light cream cheese, cut up2 tablespoons low-fat milk2 cloves garlic, minced¼ teaspoons shredded lemon peel1 tablespoon lemon juice2 teaspoons Worcestershire sauce¼ teaspoon bottled hot sauce¼ cup sliced green onion1 (16-ounce) round French loaf (6 inches in diameter)sweet red pepper, choppedcarrot sticks, red or… Continue reading Spinach Dip in French Bread