Cook Book Recipes

Recipes compiled by Dr. Horsley and friends. You too can contribute your own, -just email it to info (@) footdrhorsley.com and we will include it. Enjoy.

Shepard’s “Veggie” Pie

Newsletter Editor Cook Book Recipes

Cookbook Recipe

footDrHorsley invites you to try this cookbook recipe. (Contributed by Attiyya Ingram)

Ingredients

  • 2 pounds potatoes, such as russet, peeled and cubed
  • 2 tablespoons sour cream
  • 1 large egg yolk
  • 11/2 cup vegetable broth
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Worcestershire
  • 1/2 cup peas
  • 1 teaspoon sweet paprika
  • 2 tablespoons chopped fresh parsley leaves
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Veggie Stuffed Quesadilla

Newsletter Editor Cook Book Recipes

Ingredients

  • 1 zucchini, cubed
  • 1 head fresh broccoli, chopped
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 4 small button mushrooms, chopped
  • 4 (10 inch) flour tortillas
  • 1/2 cup shredded Sharp Cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese

Directions

  1. Preheat oven to broil. Line a baking sheet with aluminum foil.
  2. Place zucchini, broccoli, bell pepper, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  3. Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
  4. Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

Mmmmm, mmmmm, mmmmm...