Vegetable Miso Soup

Source: May All Be Fed: Diet for a New World
Date tried: June 17, 2017
Yield: 6 servings
Time needed: 20 minutes

A very simple soup in the Asian tradition and quickly made. I was delightfully surprised by the flavour. Much better than standardized restaurant preparations.

Vegetable Miso Soup

Vegetable Miso Soup
6 cups water
6 Tbsp. white miso
3/4 lb. fresh peas, shelled or 3 cups frozen peas, thawed
3 green onions with tops, sliced
1 jalapeño pepper, seeded and sliced into thin rings
1 garlic clove, minced
1 medium piece dulse, finely chopped
2 tsp. freshly squeezed lemon juice
1/4 tsp. sesame oil

In a small bowl, combine one cup of water with the miso and set aside.
Put remaining water in a large soup pot with the peas, green onions, jalapeño pepper and garlic.
Bring to a boil, then immediately reduce heat, cover and let simmer for 3 minutes.
Stir in the miso mixture, dulse, lemon juice and sesame oil.
Bring barely to a simmer and serve immediately. (NB Miso should never be allowed to boil.)

Banana Oats

Source: Whole Foods for the Whole Family
Date tried: December 12, 2012
Yield: 2 servings
Time needed: 15 minutes

This recipe is subtitled “A Perfect Baby Cereal” and that is a pretty good description. The contributor tells us it was her baby’s first cereal and is still his favorite four years later. She just doesn’t grind the oats as finely.

Cooking the oats in milk instead of water means no milk has to be added at the table. So the cereal is “thick enough to stay on an upside-down spoon” as baby learns to feed herself. The banana also supplies all the sweetening needed. So no starting baby on a sugar addiction.

And grown-ups can enjoy the cereal as well. It tastes good. For adults and older children, just don’t grind the oats as finely—or even at all.

Banana Oats

Banana oats
½ cup rolled oats
1 cup milk
½ ripe banana
½ cup milk

Grind rolled oats in a blender or processor until very fine.
Gradually stir the 1 cup cold milk into the oats, then pour into a saucepan.
Bring to a boil, then reduce heat to low simmer.
Simmer for four minutes, stirring often.
Remove from heat and let stand, covered another five minutes.
Meanwhile, blend the banana with the other ½ cup of milk until frothy.
Stir into the cooked oats and serve.

Baked Fish

Source: More-with-Less Cookbook
Date tried: June 11/2017
Yield: 6 servings
Time needed: 45 minutes

Extremely easy and quite delicious.

Baked Fish

Baked Fish
1 1/2 lbs. fish fillets cut in serving pieces
1/4 tsp. salt
dash pepper
1 Tbsp. lemon juice
1 1/4 cup white sauce flavoured with 2 tsp. dry mustard powder
1/3 cup buttered bread crumbs
1 Tbsp. minced parsley

Preheat oven to 350oF.

Place the fish fillets in a greased baking dish.
Sprinkle with salt, pepper and lemon juice.
Pour white sauce over fish.
Sprinkle with buttered bread crumbs and minced parsley.
Bake 35 minutes.

Tip: prepare bread crumbs and white sauce ahead of time, then proceed with recipe.
Low-calorie version: omit white sauce and buttered bread crumbs. Dress with lemon juice and parsley only.

White sauce recipe
1-4 Tbsp. margarine
1-4 Tbsp. flour
1 cup milk or other liquid (e.g. stock, tomato juice). Various liquids may be combined.

Melt margarine in saucepan.
Stir in flour and cook, stirring, until bubbly.
Add liquid and cook, stirring constantly, until smooth and thick.

(Vary the amount of margarine and flour to vary the thickness. 2 Tbsp. of each will produce a sauce of the same thickness as undiluted cream soup.)

Karay (Fresh Green Chili Peppers)

Source: The Recipe of Love
Date tried: June 9, 2017
Yield: about 1-2 cups
Time needed: However long it takes to seed the chili peppers, and a quick buzz in the food processor.

It’s a good idea to get some help washing and seeding the chili peppers. 3-4 pounds would take a long time working alone. But it is indeed a “wonderful spicy appetizer spread” and keeps very well in the fridge.

(Fresh Green Chili Peppers)

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A Cold Morning for Hot Peanut Cereal

Source: : Recipes for a Small Planet
Date tried: October 2, 2012
Yield: 2 servings
Time needed: 15-20 minutes

This is one of my favorite breakfast porridges and I don’t wait for a cold morning to make it. I prefer the cracked wheat to the whole wheat flour, but the flour is good if you prefer a very creamy texture. For an interesting taste variation, use buckwheat flour instead of whole wheat flour. Delicious!

A Cold Morning for Hot Peanut Cereal

A Cold Morning for Hot Peanut Cereal
2 ½ cups water
¼ tsp. salt
½ cup whole wheat flour or cracked wheat (or a blend of both)
¾ cup raw peanut meal
1 ½ tsp. soy grits
¼ cup raisins
1-2 Tbsp. honey
½ cup milk

Stir salt, flour and/or cracked wheat, peanut meal and soy grits into cold water.
Heat porridge, stirring constantly to keep texture smooth and free of lumps.
As soon as mixture begins to bubble, reduce heat to low.
Add raisins and honey and let cook over low heat until mixture thickens (10-15 minutes)
Serve with milk.

Baking Mix Cornbread

Source: More-with-Less Cookbook
Date tried: June 2, 2013
Yield: 8 servings
Time needed: 30 minutes

The base for this quick and easy cornbread is a recipe called  Master Baking Mix, but  feel free to use any baking mix, homemade or commercial. 

Today I used all the options: bran and hot chili pepper added to the mix, chopped pepper added to the liquid ingredients and a topping of shredded cheese and ground, roasted sesame seeds.

You might prefer to use a plainer version as a base for gravy, creamed chicken or mushroom sauce. Or use the cornbread in place of regular sliced bread or for cornbread stuffing.

Baking Mix Cornbread

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