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03 Jan

My Special Curried Pumpkin Soup

INGREDIENTS:
� largish Jap* Pumpkin (cut into chunks, Skin intact)
3 Large Onions (Peeled & Cut into Chunks)
2 Heads Garlic ((topped)
4 Tspns Veggie Stock Powder
6 Tspns Curry Powder (medium?…your choice)
Olive Oil
About 1Litre Of Water
300ml Cream (Or evaporated Skim Milk [my choice])
INSTRUCTIONS:
Bake The Veggies Drizzled with Olive Oil & Covered with foil for 2/3 of the cooking time.
Stir Fry Spices in a Little oil in a saucepan>
Put Pumpkin, Onion & The �Squeezed Garlic Cloves� Into Pot.
Add some Water.
Hit with a �Stick Blender� till relatively smooth (Adding water to make it work)
Reheat gently or Let cool & leave in Fridge overnight to� Marry�.
*Any good flavoured pumpkin or squash, will do.
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03 Jan

Mung Bean Dahl

INGREDIENTS:
1/2 cup split hulled mung beans
3-4 cups water
1 tsp � 1 tbsp ghee (clarified butter)
1/2 teaspoon cumin seeds
1/8 teaspoon turmeric
INSTRUCTIONS:
Sort and wash the mung beans. Drain. In a heavy-bottomed pot, add the beans, turmeric and 3 cups water. Bring to a boil; then turn heat down to medium/low and simmer-cook until dhal is butter-soft (about 30-40 minutes). Stir occasionally to prevent sticking, and add more water as needed to maintain desired consistency. If foam forms on the surface, skim it off and discard. When cooked, add salt and stir. In a separate pan, heat ghee until melted to a clear oil. Add the cumin seeds and stir to release aroma. The cumin should turn a rich dark brown but not burn. Pour the ghee-spice mixture carefully over the dhal. Stir and serve immediately with boiled Basmati rice or other whole grain and vegetables.
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03 Jan

Matzo Ball Soup

INGREDIENTS:
3 large eggs
 
3 tablespoons rendered chicken fat(available at butcher shops or in the meat markets of large supermarkets) or vegetable oil
 
1 1/2 teaspoons salt
 
3/4 cup plus 2 tablespoons matzo meal
 
10 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
 
3 medium carrots, sliced into 1/2-inch-thick rounds
 
2 medium parsnips, peeled and sliced into 1/2-inch-thick rounds
 
Fresh dill, for garnish
INSTRUCTIONS:
  1.   In a medium bowl, whisk together eggs and chicken fat until combined. Whisk in 1/2 cup water and salt. Add matzo meal, and whisk until combined. Cover and refrigerate batter until firm, 2 to 4 hours.
 
  2.   Line a baking pan with parchment. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer.
 
  3.   Slightly dampen your fingertips, and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan. Repeat process with remaining batter.
 
  4.   Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes. Add carrots and parsnips, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzo balls are cooked through. To test if the matzo balls are done, remove a ball from the water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes more.
 
  5.   To serve, fill the soup bowls evenly with soup and vegetables, allotting each person one or two matzo balls, depending on his or her appetite. Garnish with fresh dill, and serve immediately.
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03 Jan
03 Jan

Crisp chicken salad

INGREDIENTS:
 1 cup rotelle pasta

2 cups pea pods- boil 1 min

2 cups cooked chicken or turkey

1/2 cup green onions

1/2 cup water chestnuts

COMBINE

1/2 cup mayo

1 teaspoon soysause

1/4 teaspoon pepper

1 teaspoon sherry

1/8 teaspoon ginger
INSTRUCTIONS:
Cook Pasta, Combine, refrigerate 3-4 hours before serving
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03 Jan

Cranberry and Quinoa Salad

INGREDIENTS:
1 1/2 cups water
1 cup uncooked, rinsed quinoa
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1 finely chopped small red onion
1 1/2 teaspoons curry powder
1/4 cup chopped fresh cilantro
1 lime, juiced
1/4 cup toasted sliced almonds
1/2 cup minced carrots
1/2 cup dried cranberries
salt and ground black pepper to taste
INSTRUCTIONS:
Prepare quinoa according to package directions. Cool and put into a bowl and refrigerate until cold.

Remove from refrigerator and stir in the other ingredients.  Chill well before serving.

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03 Jan

Cobb Salad

INGREDIENTS:
1 bag (10 oz.) torn romaine lettuce (about 10 cups)
2 medium tomatoes, chopped
1 ripe avocado, peeled, sliced and tossed with 1 Tbsp. lemon juice
12 slices Bacon, cut into 1-inch pieces (I prefer veggie bacon)
1/2 cup Shredded Mild Cheddar Cheese (or Veggie Shreds soy cheese)
2 hard-cooked eggs, chopped
1/2 cup  Blue Cheese or Ranch style Dressing
INSTRUCTIONS:
TOSS all ingredients except dressing in large salad bowl.
SPOON onto plates; drizzle with dressing.
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03 Jan

Chinese Salad

INGREDIENTS:
1 cup uncooked jasmine rice, cooked per directions
1 head romaine lettuce, chopped
1 head of butter lettuce, chopped
1 large can mandarin oranges, drained
1 can sliced water chestnuts, drained
1 cup bean sprouts, fresh
1/2 cup chopped green onions
1/2 can chow mein noodles

Optional additions:
Cherry, grape or pear tomatoes
Avocado
Chicken, cooked and sliced, or tofu chicken strips
Bamboo shoots

Dressing:
1/2 cup sesame oil
1/4 cup seasoned rice vinegar
2 tablespoons sugar
1 tablespoon sesame seeds
INSTRUCTIONS:
Heat the dressing on the stove just until the sugar dissolves. Mix all of your favorite ingredients in a large bowl. Toss with the dressing until well covered. Makes 6 generous servings.
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03 Jan

Bruschetta

INGREDIENTS:
8 large, ripe, plum (roma) tomatoes, chopped
16 large basil leaves, fresh, finely shredded
1 tablespoon chopped garlic
1/2 cup extra-virgin olive oil
INSTRUCTIONS:
Combine all of the above ingredients, and serve with toasted rounds of baguette bread. Drizzle with balsamic vinegar or top with toasted pine nuts if desired.
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03 Jan

Barley & Vegetable Soup

INGREDIENTS:
3/4 cup pearl barley
11 cups vegetable stock (see recipe for Roasted Vegetable Soup)
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
Salt to taste
1/2 bunch parsley
INSTRUCTIONS:
1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
2. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften.
Note:If you like a soup with lots of veggies, add 1//4 – 1/2 cup of an in season vegetable. A small amount of pasta can also be added. This is a recipe from Dr. Weil that I have added whatever veggies I have had on hand. Very hearty!
3. Add the remaining vegetable stock and simmer 30 minutes, covered.
4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with chopped fresh parsley.
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