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.

Karay
(Fresh Green Chili Peppers)

Continue reading

Shredded Potato & Zucchini Salad

Source: Ecological Cooking
Date tried: June 2/17
Yield: 4 servings
Time needed: Quick to put together but allow and hour or two to chill

Prior preparation needed,
Peel, cook and shred potatoes

I found this a unique salad. In all my years of making potato salad, I had never thought of shredding them instead of chopping them into cubes. But it works well with the shredded zucchini. The dressing (mayonnaise + French dressing) accounts for most of the flavour.

Shredded Potato & Zucchini Salad

Shredded Potato & Zucchini Salad
1/4 cup olive oil
3 cups potatoes, peeled, cooked and shredded
1 cup shredded zucchini
1/2 cup grated onion
1/4 tsp. garlic powder
1/4 tsp. dill seed
1/4 cup tofu mayonnaise
1/4 cup French dressing

Pour olive oil over potatoes.
Add zucchini and onion and toss lightly.
Mix in remaining ingredients and stir gently.
Chill before serving.

Cabbage and Pork Salad

Source: More-with-Less Cookbook
Date tried: May 28, 2017
Yield: 4 servings
Time needed: approximately 30 minutes.

This is a delightful salad in the Vietnamese style. A note accompanies the recipe in regard to the “long, slender pieces” of cabbage.

“Vietnamese cooks cut beautiful cabbage salads without a grater. Here’s how: remove leaves from head one by one. Lay several together and roll up tightly. Lay roll on board and slice as thinly as possible with a very sharp knife. Surprisingly fast, and yields a dish completely different from the usual shredded affair.”

Add hard-cooked eggs and tomato wedges to serve as a main dish salad. It is a very good topping for rice or as an accompaniment. It also keeps very well. A week after making it was still very good.

Cabbage and Pork Salad

Continue reading

Fruit and Vegetable Cup

Source: Diet for a Small Planet
Date tried: May 22, 2017
Yield: Make as much as needed
Time needed: 15-20 minutes

A lovely dessert for a summer day. Suit the quantity to the number to be served.

Fruit and Vegetable Cup with honey-yogurt dressing

Fruit and Vegetable Cup
pineapple chunks (preferably fresh)
diced apple
mandarin orange slices
diced carrot
chopped celery

Mix together and dress with yogurt and honey, with a dash of grated orange rind.

Herbed Broccoli Sandwich

Source: Simply in Season
Date tried: August 20, 2012
Yield:4-6 servings
Time needed: approximately 15 minutes (time to sauté + time to broil)

I had never thought of using broccoli in a sandwich before, but this works very well.  No wonder a tester reported that is quickly became a lunchtime favorite.  Simple, easy, delicious.

Herbed Broccoli Sandwich

Herbed Broccoli Sandwich
2 cups/500 ml broccoli, finely chopped
½ cup/125 ml onion, finely chopped
A few dashes each of dried basil, thyme, pepper
½ tsp. salt
4-6 slice French bread
¾ cup/175 ml cheese, shredded

Sauté broccoli and onion in a large frypan until broccoli is a bright green.
Mix in the herbs and salt.
Arrange on bread slices.
Top with shredded cheese.
Broil until cheese melts.
Serve immediately.

Creamed Asparagus or Spinach (with Popovers)

Source: Simply in Season
Date tried: January 4, 2017
Yield: Serves 2 as a main dish or 3-4 as a side dish
Time needed: 30-40 minutes for popover version. 20 minutes for omelet version

This is actually three recipes in one. First you make the creamed vegetable (asparagus or spinach) which you can serve as a side dish on its own, or on toast. Or you can try the omelet or popover versions below.

The quantities given for the cream sauce make a thin sauce. My preference is for a medium sauce. That would call for either 1/2 the milk or double the butter and flour.

Creamed Asparagus or Spinach
1 lb./500 g asparagus(cut in 3/4”/2 cm. pieces) or 3 cups/750 ml fresh spinach
1 Tbsp. butter
1 Tbsp flour
1 cup milk.

Cook the vegetable of your choice until tender. Drain and set aside.

Melt butter in frypan over medium heat.
Stir in flour until smooth and bubbly.
Gradually add milk, stirring constantly until smooth.
Cook over medium heat, stirring occasionally, until mixture thickens.
Stir in asparagus or spinach.
Season to taste and serve over buttered toast, in omelet or popovers.

Omelet version.(for one person)
Whisk together 2 eggs and 1 Tbsp. milk.
Place a non-stick frypan over medium heat.
Pour in beaten eggs.
As eggs set, lift edges to let uncooked portion flow underneath.
When eggs are set, cover one-half with creamed vegetable.
Fold and serve.

Popover version (6 popovers)
1/2 cup/125 ml whole wheat flour
1/2 cup/125 ml milk
2 eggs
1/2 tsp. sugar
1/4 tsp. dried thyme
1/4 tsp. salt.

Combine all ingredients and beat with an electric mixer or blender until smooth.
Set aside for 15 minutes.
Preheat oven to 400oF/200oC

While oven heats dab a little butter into six muffin cups.
Place in the oven to melt.
Brush melted butter over sides and bottoms of muffin cups.
Stir batter and divide among muffin cups.
Bake without opening oven door until puffed, firm and starting to brown. (about 25 minutes)
Immediately pierce with a knife to release steam.
Fill with creamed spinach or asparagus and serve.

Creamy Mushroom Soup

Source: Recipes for a Small Planet
Date tried: June 4, 2014
Yield: 3 quarts
Time needed: 1 hour

Keep your timer handy for this one.  There are several steps that take a few minutes each.  Basic prep: chop or slice all vegetables; sauté and purée mushroom stems; sauté potatoes; then put potatoes, mushrooms & stock together to complete cooking. Milk & parsley are added just before serving. It takes attention, but it is a delicious soup and also keeps well, justifying the large quantity.

Creamy Mushroom Soup

Creamy Mushroom Soup

Continue reading