Helen’s Oatmeal Cookies

1 c. butter
1 c brown sugar
1 egg

Beat well, then add:

1½ c flour
1 tsp baking soda
1 tsp cream of tartar
½ tsp salt
1 tsp vanilla
2 c oatmeal
1 c. raisins (optional; very good in this recipe)

Mix well and bake on ungreased cookie sheets at 350F for 15 minutes or until nicely browned.


Mediterranean Cabbage and Potato Soup

 2 large carrots, peeled and sliced into rounds 
2 potatoes, scrubbed clean and sliced into 1/4-inch-thick rounds
 1-1/2 lb green cabbage (about 1/2 head of cabbage), cored and chopped
 2 medium-sized onions, sliced into half moons
 2 garlic cloves, minced
 1 bay leaf
 1 tbsp ground cumin
1 tsp sweet Spanish paprika (I didn't have any, used a Cajun spice mix instead)
 1/2 tsp ground coriander
 1/4 tsp ground turmeric
 Salt and pepper
 1 cup tomato sauce
 7 cups vegetable broth (I made a broth with beef bouillion packets instead)
 Zest plus juice of 1 lemon
 1/2 cup fresh dill
 Extra virgin olive oil
 Pinch crushed red pepper (optional)


 Place carrots, potatoes, cabbage, onions and garlic in the bottom of a 6-quart crock pot.
 Add bay leaf, spices, salt and pepper.
Top with tomato sauce and broth.
 Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 hours.
(This wasn't enough in my slowcooker. I cooked it four hours on high, then another couple hours on low.) Occasionally stir to mix.

 When soup is ready, add lemon zest and lemon juice. Stir in fresh dill. (I forgot to do this but the soup was fabulous anyway.)

 Transfer hot soup to serving bowls and top with a generous drizzle of olive oil (Didn't do this either).
Add a pinch of crushed red pepper if you like. Enjoy with warm pita bread or your favorite crusty bread. (We had rye crisp with ours.)

I licked mine right up!
Source of Recipe: https://www.themediterraneandish.com/mediterranean-vegan-cabbage-soup/


Tomato Salsa Sauce

1 c chopped onion
1 tbsp finely chopped garlic, or to taste
3 tbsp olive oil or cooking oil
5 c. tomatoes, coarsely chopped, with juice
1 5-and-a-half-ounce can tomato paste
2-3 bay leaves
1-and-a-half tsp basil
1-and-a-half tsp oregano
2 tsp granulated sugar
1-and-a-half tsp salt
1/2 tsp pepper

Saute onion and garlic in oil.
Add the rest, stir, bring to a boil, then simmer uncovered, stirring occasionally, for one or two hours, till it's the consistency you like. Discard bay leaves.

We use this as a salsa, as a bruschetta, and as a sauce for pasta. I've added various peppers to it sometimes too.

Original recipe: Jean Pare's Company's Coming Pasta Cookbook. Her recipe tells you to remove the skin from the tomatoes; I don't do it. She says you can make Super Sauce by scramble-frying a pound of lean ground beef and adding it to the sauce with a half-teaspoon of salt.


Baked Carrot Casserole

You can make this ahead of time, and a food processor is a useful kitchen gadget to have.

6 medium carrots, grated
3 tablespoons of butter
3/4 teaspoon of sugar
salt and pepper to taste

In a greased casserole, layer carrots, salt and pepper, 1 tbsp butter and 1/4 tsp sugar.
Layer three times, until all ingredients are used.
Bake at 350F for 45 minutes.
I like making this one when we're having company. It fancies-up carrots and it's delicious.
For every extra person, grate one more carrot.
The recipe doesn't mention putting a lid on the casserole. I've done it with and without.

*Original recipe from Veggie Mania, by Cathy Prange and Joan Pauli


No-Bake Peanut Butter Balls

2 and 1/2 c rolled oats
1 c peanut butter
1/2 c honey
1/4 c shelled sunflower seeds
1/2 c shelled peanuts, chopped

Toast the oats in a frying pan by stirring constantly over medium heat till lightly browned, 5 or 10 minutes.
Soften peanut butter for 30 seconds in microwave.
Stir in honey and add the rest of ingredients.
Roll teaspoonfuls into small balls and chill.

Keep these in the fridge for a quick, satisfying snack.
The original recipe was for granola bars and, although delicious, they didn't hold together and were a pain in the dumpling to eat. I made other ingredients changes.

The original recipe also called for an optional addition of 1/2 c of chocolate chips. Without them, everything in these balls is good for you!


Cranberry Pecan Quinoa Salad

1 c quinoa
2 c water
1/2 c dried cranberries
1/3 c coarsely chopped pecans
6 tbsp fresh orange juice
2 tbsp olive oil
1 tsp freshly grated orange zest
1 tsp chopped fresh thyme leaves
1/4 tsp salt

Bring quinoa and water to a boil; reduce heat to low, cover and cook 15 min. Transfer it to a bowl and let it cool to room temperature.
Add cranberries and pecans.
Whisk together remaining ingredients and our over quinoa mixture.
Toss and fluff with a fork. Serves 4.

*Original recipe: truRoots Quinoa

I like to keep this in the fridge and eat bowlfuls of it over several days.
Quinoa is complete protein. Bonus!


Celery Slaw

2 tsp salt

1/2 tsp pepper
pinch of paprika
1/2 c vegetable oil
3 tb vinegar
1/2 c sour cream
1/2 bunch celery, thinly sliced
1 sliced onion
1 medium shredded carrot

Combine first 5 ingredients; beat well.

Add sour cream and beat again.
Pour dressing over celery and chill about 3 hours.
Before serving, add onion and carrot.
Mix thoroughly.