Mediterranean Cabbage and Potato Soup

INGREDIENTS
 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)

 INSTRUCTIONS

 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.

Rice & Cheese Croquettes

1 c rice, uncooked (should be about 3 c if already cooked)
1 and 1/2 c grated cheese
1 beaten egg
1 tsp salt
dash of pepper
2 eggs, beaten
dried bread crumbs

Cook rice about 20 minutes or until tender.
Combine with cheese, first egg, salt and pepper.
Chill.
Shape into balls, roll in crumbs, then in eggs, then in crumbs again.
Fry till golden brown in deep fat heated to 375F.
Drain and serve.

I don't have a thermometer so kept the stove burner on medium.
These were a tasty treat! A bit fussy to make, but they'll be a nice addition to the table when we have company over sometime. The rice/cheese mixture was scooped up with a tablespoon. I think I'll make them smaller next time -- one-bite size.

Original recipe from Darlene Johnson of Selkirk, Manitoba, from the Carillon Centennial Cookbook printed in 1974.

The original called for another half-teaspoon of salt but I found it too much so have cut it back to one.

Cream of Corn Soup

1 onion, chopped
2 celery stalks, diced (with leaves if possible)
3 tbsp oil
1 tbsp butter
1/4 c flour
4 c milk
4 c kernel corn
1/2 tsp curry powder, or to taste
salt and pepper to taste

Saute onion and celery in oil and butter till onion's lightly browned.
Add flour and blend thoroughly.
Add milk; stir till thickened.
Add remaining ingredients.
Mix well.
Cover and leave over very low heat till ready to serve.
Serves six.

This recipe is in Mom's hand on a card in her old recipe box. 

Mosquito Yard Spray

1 big bottle of cheap blue mouthwash

3 cups of epsom salt

3 cheap, stale, 12-ounce beers

Mix till the salt’s dissolved. 

Spray anywhere you sit outside. 

Won’t harm plants. 

Mosquitoes will be gone about 80 days. 

Black Bean & Sweet Pepper Stew

This didn't appear to be a hit with my meat-and-potatoes-lovin' fella, but I absolutely love it!

2 tb olive oil
1 c chopped onion
1 tb chopped garlic
1/2 c diced celery
1/2 c diced carrot
1 red pepper, chopped
1 yellow pepper, chopped
2 tsp ground cumin
1 or 2 tsp minced jalapeno pepper
1 tsp chili powder
1 x 28-oz can plum tomatoes (& juice), coarsely chopped
1 x 14-oz can black beans, rinsed & drained
1/4 c red wine
2 tb chopped parsley
2 tb lemon juice
salt and pepper to taste
3 oz sliced cheddar

Set oven to 350F to preheat.

Saute onion and garlic in olive oil for 3 to 5 minutes
Add celery and carrot; cook 3 to 5 minutes.
Add peppers, cumin and chili powder; cook 1 minute.
Add tomatoes and juice; reduce heat to medium-low and simmer 10 minutes.
Add beans, wine, parsley, lemon juice; season with salt and pepper. Simmer 5 to 7 minutes.
Transfer to three-litre baking dish and top with cheddar.

Cornbread Topping:
1/3 c cornmeal
1/3 c flour
1 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp chili powder
1 egg, lightly beaten
1/2 c milk
1 tsp minced jalapeno
2 tb melted butter

Bake 20 to 25 minutes.

Helen's Pink Lady Dessert

2 c graham wafer crumbs
1/2 c butter or margarine, melted
1/2 c brown sugar
1 tsp flour
1 tin sweetened condensed milk
2 c coconut

Mix first four ingredients and pat into a well-greased 9x13 pan.
Combine milk and coconut and spread over crumb mixture.
Bake at 350F for 30 minutes or until light brown.
Cool.

Top with butter icing, using cherry juice for the liquid.

Our good neighbour when we lived in Legal, Alberta, used to keep these in her freezer and bring them out when we dropped in. I always think of Helen when I make them, and they are fond, fond memories. These squares are a hit with anyone who has a serious sweet tooth.

Cinnamon and Chicken Stew

1 tbsp oil
3 medium onion, thinly sliced
1 tbsp minced, peeled fresh ginger
3 cloves garlic, thinly sliced
1/2 tsp ground cumin
2 x 15-oz cans chickpeas (or 3 and 1/2 c cooked chickpeas)
1/2 small lemon, seeded and finely chopped, plus wedges for serving
4 plum tomatoes, coarsely chopped
3 sticks cinnamon
1 and 1/2 c water
1 whole chicken, cut into pieces, skin removed
coarse salt and freshly ground pepper
1/4 c coarsely chopped cilantro, plus more for garnish

Heat a large stockpot over medium heat and add oil. Add onion, ginger and garlic. Cook, stirring frequently, till onions are soft and translucent, about 10 minutes. Add cumin and stir for 30 seconds. Add chickpeas, lemon, tomatoes and cinnamon; cook till tomatoes soften slightly, about 3 minutes.

Season chicken with salt and pepper; add to pot. Add water, nestling chicken into liquid. Bring to a boil. Reduce to a gentle simmer and cook, partially covered, till chicken is cooked through -- about 40 minutes. Remove chicken.

Continue cooking over high heat to reduce slightly if necessary, crushing some chickpeas to thicken. Stir in cilantro. Taste and adjust for seasoning. Spoon chickpeas and liquid into serving bowls; top with chicken. Sprinkle with cilantro and serve with lemon.

***
Sorry, don't know where this recipe came from. Somewhere online I suppose.
I didn't have a whole chicken handy so used a tray of chicken thighs instead.
The local store doesn't have fresh cilantro either so I did a google search and found a suggestion to use celery leaves.

Faye's Oven Rice Casserole

2 c rice
1 pkg onion soup mix
2 cups fresh mushrooms (I often replace 1 c with green beans)
1/2 c oil
4 tbsp soya sauce
4 c water

Mix in large casserole dish and bake, covered, at 350F for one hour.
I didn't have any mushrooms in the house but I did have a can of baby corn, so I chopped those into chunks. Not bad! In the photo below, you can see I've thrown in green beans and green onions. Depending on the veggies you add, it may be necessary to remove the lid and bake the casserole for an extra 10 or 15 minutes to get rid of extra liquid. I also added a few slivered almonds one time, for some crunch. It may be impossible to go wrong with this easy, tasty casserole. It's so delicious the ingredients in the list above are doubled (all except the onion soup mix, which doesn't need to be; at least, not when using a commercial mix). You want lots, and you want leftovers.

Onion Soup Mix

1 and 1/2 tsp dried parsley
8 tsp dried onion flakes
1 tsp turmeric
1/2 tsp celery seed
1/2 tsp salt
1/4 tsp pepper
1 tsp onion powder
1/2 tsp sugar

I found this mixture online when I was trying a new recipe and didn't have commercial onion soup mix in the house. It made the rice casserole quite yellow but it was tasty.

Veggies with Noodles

1 TB olive oil
3 cloves of garlic, minced
1/2 an onion, chopped
1/2 green pepper, chopped
small tin of water chestnuts, sliced "matchstick-style"
2 c fresh mushrooms, sliced as above
2 TB soya sauce
2 TB black bean sauce
1 TB butter chicken curry paste
2 green onions, chopped
2 c fine egg noodles (or any noodles; why not?)
chopped lettuce (about 2 c or to taste)

Saute, in olive oil, the next 5 ingredients for 5 or 10 minutes: first the garlic, onion and pepper, and last the water chestnuts and mushrooms. Then add the soya sauce, black bean sauce and butter chicken curry paste and warm over low heat. Boil and drain noodles. Toss all with chopped lettuce and green onions.

Original recipe: Asian Lettuce Wraps

I didn't have all the ingredients called for in the original so used what I had on hand instead.

Oil Pastry

1 c flour
1/4 c oil
1/2 tsp salt
2 and 1/2 tbsp water.

Sift flour, measure again and sift with salt.
Combine oil and water and beat with fork till thick and creamy.
Pour over flour, all at once, and mix lightly with fork.
Form into ball and roll on floured board.
Fit into nine-inch pie pan, folding over edges and pressing between fingers to flute.
Chill before baking.
Prick shell with fork.
Bake at 450F for 10-12 minutes.

Double the amount if making a two-crust pie.

Original recipe: Eat, Drink and Be Healthy, by Agnes Toms

This is considerably heavier than most pie crusts, though the original recipe calls for either white or whole wheat pastry flour and maybe that makes a difference?

Chicken Pot Pie

3 c cooked and diced chicken
1 c sliced mushrooms (or a 10-oz can)
2 c sliced cooked carrots
1 c frozen cooked peas
2 c leftover gravy
2 chicken bouillon cubes
1/4 tsp onion powder
1/4 tsp celery salt
*pastry for top

Put first four ingredients into three-quart casserole and stir lightly.
Heat gravy; stir in onion powder and celery salt.
Pour over meat and veggies, lifting with fork here and there to let gravy, which shouldn't be too thick, run through.
Roll out pastry a half-inch larger in diameter than casserole top. Place on top. Cut slits in pastry.
Bake at 400F for 30 minutes or till heated through and light brown.
Serves six.

*You can make any single-layer pie crust pastry for the top.
I make an oil pastry using whole wheat flour. Click on the link if you want to try it.

**Karen's recipe

Sour Cream Muffins

• 1 and 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1 cup sour cream
• 1/2 cup brown sugar
• 1/2 cup canola
• 1 teaspoon vanilla extract
• 2 large eggs
• 3/4 cup chocolate chips.
• 
  

1. Preheat oven to 350 F. Butter a 12-cup muffin tin.
2. In a medium bowl, whisk together the flour, baking soda, salt, nutmeg and chocolate chips.
3. In a separate bowl, whisk together the sour cream, sugar, oil, vanilla and eggs.
4. Pour the wet ingredients into a hole in the centre of the dry and mix until just incorporated (overmixing makes dense, dry muffins). 
5. Fill the muffin tins 1/2 to 2/3 full and bake for 25 minutes. A toothpick inserted into the centre should come out clean.

The original recipe is online HERE.

I made minor changes from it, baking the muffins 10 more minutes, adding chocolate chips, substituting brown sugar for the granulated, and using canola oil instead of coconut oil.