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"STUFF ON A BAGEL"
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(Not the normal
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stuff, though!)
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...plus French Onion Soup and Baked Beans
The other day we were doing our "Fall" yard work, which is very hard on these old bones, and it was time for dinner.
Well, sore old Weedy Lady hobbled into the house to try to create something nice for a man who just spent a lot of energy mixing sand, peat moss, and mushroom dirt by the wheel barrow full!
As usual, I grabbed what was available and started cooking. The result was so good it inspired this web page. Try some of my "Stuff", below, and I think you'll be very happy making bagels a main course feature.
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For a printable version of each recipe please click on the name of the recipe.
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CHEESEY CAULIFLOWER BAGELS
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3 cups cauliflower, cut into 1" pieces
1 cup water
2 Tbsp powdered chicken broth
(or I can chicken broth)
2 oz. Grated sharp cheddar: 2% low fat
2 Tbsp. Powdered cheddar cheese
3 oz deli ham slices cut in 1/2" squares
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12 oz fat free half-n-half
2 Tbsp dry butter buds
1/4 tsp Worchestershire sauce
Dash or two of hot pepper sauce
2 Tbsp cornstarch dissolved in 2Tbsp water
20 grape tomatoes cut in half & salted
2 oz pre grated Mexican blend cheese
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1. Put cauliflower, water and chicken broth powder in large sauce pan. Cover and simmer until tender (about 7 - 10 minutes). If you use a can of chicken broth don't cover the pan...you want about half of the broth to boil away to concentrate flavor.
2. Add half-n-half, both Cheddar cheeses, butter buds, tobasco and Worchestershire. Stir to mix and dissolve. Heat over medium heat, and add ham. When very hot add the cornstarch to thicken (it should not be "soupy"), and simmer 2 minutes.
3. Toast bagels, put on plate. Top with sauce, then tomato halves, then grated Mexican cheese.
In our house this serves two. It makes a VERY LARGE meal. You may wish to make four servings out of this recipe if you are not a big eater.
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PIZZA BAGELS
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You will need: Two whole wheat bagels; 1 pkg. Veggie pepperoni (it really is as good as the meat kind, and is fat free), Your favorite thick canned or jarred spaghetti sauce, thinly sliced cheese -- probably low fat mozzarella.
The first thing you do is toast the bagels. Then place them on a pizza pan which has been lightly sprayed with olive oil spray. Cover the hole in the bagel with a piece of pepperoni.
Then pile on the sauce, more pepperoni, and top with cheese slices. I recommend slices because it is hard to use grated cheese and not have it fall off the edges of the bagels. Then pop into a 375 degree oven for 8 minutes.
Toss a nice salad, and enjoy! It really doesn't get any easier than this!
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FRENCH ONION BAGEL SOUP
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1. Put 1 Tbsp. Extra virgin olive oil and 4 cups thinly sliced onion (peel, cut in half, then slice) in large sauce pan.
Cook and stir over medium low heat until onions are transparent. This takes a while! Add 24 oz. beef broth and 2 oz. dry sherry, and bring to boil. Then cover, turn down heat, and simmer for 8 minutes.
2. Toast one bagel, and cut the halves into thin halves again, so you have four bagel slices. Put one slice in bowl, and cover with half the onion soup.
Top with the second thin slice, then with a layer of provolone cheese. Pop under broiler or into a 425 degree oven until cheese melts.
This is good soup! It makes two generous servings.
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16 oz. can great northern beans, drained
16 oz can black beans, drained
16 oz can cannelini beans,drained
1 small onion grated
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1/3 cup molasses
1 TBSP brown sugar
1/2 cup catsup
1/3 cup barbeque sauce
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Combine all of the above in medium mixing bowl and stir to blend.
Pour into 10" casserole (about 2 qt size) which has been lightly sprayed with oil. Bake at 300 degrees covered for 45 minutes, then uncover and bake 45 minutes at 275 degrees.
That's all! Of course, you don't have to eat these beans with whole wheat bagels: My corn bread recipe would be great,
or a nice multi-grain french bread. They also go great with barbeque, or just anything. People will think you worked hard to make something this good!
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