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

Advertisements

Homemade Tofu Burgers

Source: Diet for a Small Planet
Date tried: May 22, 2012
Yield: 8 servings
Time needed: 15-20 minutes

Made these as a contribution to a pot-luck dinner and they were much appreciated. This recipe makes 8 generous size tofu patties. For the pot-luck I made the patties much smaller.

Tofu comes in several forms from a soft, satiny texture to a solid extra-firm. This recipe doesn’t specify which to use. I used a firm tofu and found it worked well. However, a reference to keeping the “batter” in the fridge suggests a softer tofu may be intended—one that could be cooked up like pancakes.

Homemade Tofu Burgers

Continue reading

Company Muffins

Source: Simply in Season
Date tried: April 24, 2017
Yield: 18 muffins
Time needed: 30 minutes

Jammed full of oats, apples, carrots, walnuts and raisins, these muffins certainly live up to their name.

Company Muffins

Company Muffins
1/2 cup/125 ml flour
1/2 cup/125 ml whole wheat flour
1 cup/375ml oat bran or rolled oats
3/4 cup/175 ml brown sugar
1 Tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

2 large tart apples, peeled, cored and shredded
1 1/2 cups/375 ml shredded carrots
1 cup/250 ml chopped walnuts or flax seed meal
1/2 cup/125 ml raisins

2 eggs, slightly beaten
1/2 cup/125 ml milk
1/4 cup/60 ml oil

Set oven to 375oF./190oC.
Grease muffin tins.

In a large bowl,combine first set of ingredients, mixing well.
Add the shredded apple and carrots, walnuts and raisins to the flour mixture, stirring to coat.

In a small bowl, combine the final three ingredients.
Make a well in the flour mixture and pour in liquid.
Stir just until moistened.

Fill muffins tins about 3/4 full.
Bake 18-20 minutes.

Sweet & Pungent Vegetable Curry

Source: Diet for a Small Planet
Date tried: April 2, 2013
Yield: 6 servings
Time needed: 30 minutes

Prior preparation needed
Soak and cook beans

This is a thick, sweet curry sauce to serve over rice, bulgur or whatever you please.  I chose to use adzuki beans today.

Soybeans or lima beans would have made a better picture and also allowed the curry flavour to stand out more.  But it is a very good dish whatever the colour of the beans.

Continue reading

Vietnamese Duck Salad

Source: The Parkdale Potluck Cookbook
Made: October 14, 2013
Yield: 4-6 servings
Time to make: 10-15 minutes

Prior preparation needed
Roast a duck for another meal and keep leftovers for this refreshingly different salad.

I came down with a horrid cold this Thanksgiving weekend and had to give the task of roasting the duck to my daughter—her first attempt at this bird. Fortunately this salad is simple enough to make on my own.  And although my taste buds couldn’t do it justice, I do have noted from the first time I tried it that it is delicious.  It is a nice Asian-style salad with sprouted beans replacing lettuce.  And, of course, a mandatory garnish of chopped peanuts.  The dressing was my introduction to fish sauce, a welcome change from the more familiar soy sauce.

Vietnamese Duck Salad

Vietnamese Duck Salad

Continue reading

Potato Soup

Source: Simply in Season
Date tried: May 24, 2012
Yield: 3-4 servings
Time needed: 30 minutes

I love potato soup and this is one of the best recipes for potato soup I have come across. It can also be made in infinite variations with the addition of ham, cheese, ground meat, dumplings, or corn or whatever takes your fancy. I needed to use up some cauliflower so that is what I added today.

You might like to compare this recipe with Old Fashioned Potato Soup from Diet for a Small Planet.

Potato Soup
2 Tbsp. butter
½ cup (125 mL) chopped onion
3 cups (750 mL) diced potato
2 cups (500 mL) water or vegetable broth
½ tsp. salt
¼ tsp pepper
¼ cup (60 mL) celery with leaves, chopped
½ cup (125 mL) carrots, diced or shredded
1/8 to ¼ tsp ground nutmeg, dried marjoram, celery salt, dried dill weed, or paprika
2 cups (500 mL) milk
2 Tbsp. flour
Fresh parsley, chopped, for garnish

Chop, dice or shred the vegetables as indicated.
Melt butter in a large saucepan.
Add onion and sauté until translucent
Add vegetables, water (or broth) and seasonings.
Cover and cook until vegetables are tender—about 15 minutes.

(If you would like a creamy soup, take some of the cooked vegetables and pureé them. Then return to saucepan and continue.)

Mix a bit of milk into flour to make a smooth paste.

Continue adding the rest of the milk to the flour, keeping the mix smooth.
Add milk/flour mix to soup and cook until thickened, stirring constantly.
Ladle into bowls and garnish with fresh parsley

The second picture above shows the “Cheeseburger Variation”. To make this delight add 1/2 lb/250g browned ground meat and 1 cup/250ml shredded cheese to the basic soup. Just before serving stir in 1/4 cup/60 ml plain yogurt. In summertime add a garnish of finely shredded lettuce and diced tomatoes.