Eightymillion

A DIY craft and photography blog. Dogs included.

Last Minute Vegetable Dish for Thanksgiving

Need a quick last minute dish to make for Thanksgiving?  Well, I’ve got one for you.  My brother-in-law loves this dish.  It’s a recipe of my mom’s that I make every year for the big meal.  
By the looks of the image above you can tell that it’s definitely not a low-fat casserole, but we all deserve to indulge a little bit on the holidays.
CARROT CASSEROLE
3 cans of carrots                                                                                 1 stick oleo (I only use 1/2 a stick)
8 oz. Velveeta cheese, cubed                                                              potato chips (or bread crumbs)
1 small onion, cut fine
Drain carrots and place in casserole dish.  Add cheese, onion, and oleo.  Bake at 350 degrees for 1/2 hour. I like to add the chips as soon as I pull the dish out of the oven.  Smash the contents of the bag, cover the casserole, and then place the lid back on for a minute or so.
Velveeta really needs to offer their product in smaller portions.  Like 8 oz to be specific. I’ll have to figure out what to do with the other half. Homemade potato chowder?  Um, yes please!
Again, I only use a 1/2 stick of oleo.  Trust me, it’s enough!
Enjoy your Thanksgiving!  House (my youngest four-legged one) has requested to post tomorrow on the blog.  Check back to see what he has planned.
I’ll be at my parents house.  Along with my laptop.  After I eat I’ll be preparing my online shops for Black Friday & Cyber Monday.  No rest for the wicked.
P.S.  This isn’t a sponsored post in regards to the products I have shown above.  I buy what I like and the opinions are all mine.  
Until the next word…
~Jennifer

What’s On My Plate: Vegetarian Chili

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.”
Boy, is it CHILLY outside today!  Last night was the perfect time to pull out the crock pot to make chili.  I had to go purchase another one due to my boyfriend preparing his own food in the only one we had in the house.  Food with meat that is.  That’s okay, my new crock pot can hold more.  
The “Simple Things”
Vegetarian Chili:  

For my chili I usually just follow the recipe on the back of the seasoning packet.  Avoiding the meat and adding extras.  I always add fresh green pepper from the garden.  Yes, I’m still using green peppers because I harvested enough to last me through the winter.  Click here for that post I published earlier.  
I’m very picky about my beans so instead of kidney beans (I don’t like these) I either use Bush’s Chili Beans or their Vegetarian Baked Beans. When I prepare a large batch I’ll use a can of both.  Diced tomatoes and chopped onions are thrown in.  If the mixture is too chunky a few cans of tomato paste are also tossed in.  Yum!
Garlic bread is good with chili.  I sliced up a few pieces into finger size pieces.
Using a cookie sheet I lined it with foil and put slits throughout the entire sheet.  This worked perfect for the garlic bread.
Here’s another one of my favorite recipes for the cold days.
I’m always looking for new recipes to try.  Please let me know if you have one to share.  
A little history on how this series got started.
Now, it’s time for some cocoa.
Until the next word…
~Jennifer

What’s On My Plate: Grilled Veggies

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.”
This weekend has been gorgeous outside.  I’ve been taking full advantage of using the grill whenever possible.
  
Grilled Veggies:  I go back and forth with using foil and the grates to cook my veggies on the grill.  Lately I’ve been using the grates.  Gives the food a crunch that is oh so good.  Carrots and asparagus are two of my favorites.  
I splash the veggies with EVOO, veggie pepper, and garlic pepper salt (from Calico Bean).  Place them off to the side of the fire so they don’t burn. I prefer them tender with a little bite.
If your new to the blog, “thanks” for visiting.  It’s been awhile since I posted in this series.  You can catch up with the history of it here.  Another favorite dish.
With the cooler weather approaching this series may get a little “sweet”.  I’m preparing a list of Christmas goodies to make this year.  It’s time to step outside of the box.  I’m trading in the dipped pretzels and spritz cookies for muffins.  Healthy muffins and the sinful muffins.  Although, I do feel obligated to make my traditional sugar cookies also.
Happy Sunday!
Until the next word…
~Jennifer

Grilled Cabbage?

Tonight was the first time I cooked cabbage on the grill.  I saw the idea in a magazine, not sure which one.  I drizzled two large slices with EVOO and then sprinkled veggie pepper and garlic pepper salt over them.  The cabbage came out of the garden and the seasonings are from my favorite store on Bluff Street here in Dubuque, Iowa.  If you’ve never been there, go.  You can also order online.  The owners purchase everything in bulk to save the consumer money.
Tip:  When grilling throw the garlic bread on as well.  I love using the grates as shown above.  Saves energy of turning on the oven if that’s the only thing that’s going in there.
As the cabbage begins to cook through it looses its circular shape.  More so from me using the tongs to flip it over.  I like a little crunch to it, so I removed it after the ends started to blacken.  I made another veggie skillet tonight so I tossed the cabbage in along with everything else.
One word:  Delicious!
Until the next word…
~Jennifer