Martha's Split Pea Soup, Vegetarian Style

Makes 2 quarts of soup.

1 package (2 cups) green split peas

1/2 cup chopped onion

1 cup chopped celery

1/2 cup chopped carrots

1 bay leaf

1 clove garlic, slivered

1 teaspoon sugar

1/4 teaspoon thyme

2 tablespoons butter or margarine that can be cooked with

2 tablespoons flour

1/2 teaspoon smoked paprika (sweet) - The paprika will add the flavor of ham without the ham.

Salt & pepper to taste

Soak peas overnight in enough water to cover. Save soaking liquid and add enough water to make 12 cups. Add the paprika (more if you wish) to flavor the soup, and simmer 3 hours. Place 1 cup of hot soup and cut vegetables in blender and blend till smooth. Return to soup and simmer another 1-1 1/2 hours with thyme, bay leaf and sugar (optional). Mix butter and flour into a paste; mix with a little of the hot soup and add to pot. Bring to boil once, then adjust seasoning to taste. The consistency should be that of thick cream.

Easy Baked Zucchini

This can be made in any volume you wish, and baked at most temperatures, though it does benefit from a higher heat at the very end of baking to crisp the cheese.

• Slice zucchini into an oiled baking dish.
• Sprinkle it with Italian seasoning.
• Top generously with shredded Parmesan or blended Italian cheeses.

Bake at least 35 minutes.

My Mother's Apple Crisp

Peel, core and thinly slice 5-7 apples (Granny Smiths or Cortland or MacIntosh are good), and arrange in baking dish that has room for the topping over them.
Liberally sprinkle with ground cinnamon and cloves.
Pour 1/3 c. water over apples and spices.

Topping:
With a pastry blender, mix 1/2 cup butter or margarine, 3/4 cups flour and 1 cup brown sugar. When mealy, spread over apples.

Bake at 350 degrees till top is crispy and apples bubbling, 45-60 minutes.

Serve warm with a scoop of vanilla ice cream.

Colcannon

From Jane Brody's Good Food Cookbook.

1 pound all purpose potatoes, washed but not peeled
1 pound green cabbage, shredded (4 cups)
1 large onion, chopped (1 cup)
1/4 cup skim or low-fat milk
1 tablespoon butter or margarine
3 ounces sharp Cheddar, coarsely grated
Freshly ground black pepper to taste

• Boil potatoes in lightly salted water until they are very tender but not mushy. Drain them, reserving the liquid, and set them aside to cool somewhat.
• Using the potato water (adding more as needed), boil the cabbage and onion for about 5 minutes. Drain the vegetables and set aside.
• When the potatoes are cool enough to handle, peel off the skin, place the potatoes in a bowl and mash with the milk and butter until smooth.
• Add the boiled cabbage and onions to the potatoes.
• Mix two-thirds of the cheese with the potato mixture. Season with pepper. Transfer to a greased casserole or shallow baking dish. Sprinkle remaining cheese on top.
• At this point, the dish may be covered and refrigerated, then heated and baked as needed.
• Bake till heated through in a moderately hot oven (anywhere from 350 and 425 degrees F. Let cheese on top brown slightly.
  Makes 4 main-dish servings.
  

Cream of Cauliflower Soup

From one of the Moosewood Restaurant's cookbooks by Mollie Katzen

Even my husband, who is suspicious of cauliflower, loves this soup! It's low in fat, but very creamy. "Buttermilk enhances the other flavors...."

2 cups chopped onions
1 garlic clove, minced
3 cups diced potatoes
1 cup chopped celery
5 cups water
1 cup peeled and chopped carrots
1 medium head cauliflower, chopped (about 5 cups)
1 heaping tablespoon chopped fresh dill (I use 2 teaspoons dried dillweed)
1 tablespoon fresh lemon juice
1 teaspoon ground dried mustard
1/4 teaspoon caraway seeds (I leave these out, as I am not a fan of caraway)
2 cups buttermilk
salt to taste

In a soup pot, combine the onions, garlic, potatoes, celery, and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Add the carrots and continue to simmer for 10 more minutes.
Add the cauliflower, dill, lemon juice, mustard, and caraway, and simmer for 15-20 minutes longer, until the carrots are tender. In a blender or food processor (I use an immersible blender), puree the soup with the buttermilk. Add salt to taste and gently reheat.
Serve topped with chopped scallions.

Per 10 ounce serving: 143 calories, 6.5g protein, 1.4g fat, 23.8g carbohydrates, 0.5g saturated fatty acids, 0.4g polyunsaturated fatty acids, 0.3g monounsaturated fatty acids, 3mg cholesterol, 158mg sodium, 5.5g total dietary fiber.

Serves 6
Prep time - 35 minutes
Simmering time - 35-40 minutes

Easy and Elegant Cheese Souffle

Taken from Adele Davis' book Diet for a Small Planet
serves 5
3 cups grated cheese
4-6 slices bread
2 c. milk or 1 1/2 c. milk &1/2 c wine or beer)
3 eggs, beaten
1/2 tsp. salt
1/2 tsp. Worcestershire or soy sauce
1/2 tsp. thyme
1/2 tsp. dry mustard
pepper

• Layer cheese and bread in an oiled baking dish, starting with bread.
• Pour over it the milk or milk mixture.
• Beat, with the eggs, the salt and remaining ingredients and pour over bread mixture.
• Let stand for 30 minutes.
• Bake at 350 degrees F for 1 hour in a pan of hot water.

This is a very homey sounding dish but quite elegant as well.

My Favorite Christmas Cookies!

Mexican Wedding Rings

1 c. butter or margarine

2 c. flour
1 tsp. vanilla
pinch of salt
3/4 c. chopped nuts (pecans are our favorite, but walnuts are good, too!)
1/2 c. confectioner's sugar

Heat oven to 375 degrees F. Mix ingredients with hands. Form into small balls and flatten to size of a quarter. Place on an ungreased cookie sheet and bake for about 15 minutes. Shake in powdered sugar.

Makes about 6 dozen.

Gingerbread Cookies (taken from the Farm Journal Christmas Book)
1 cup shortening (can use margarine, but they won't retain the shape as well and it is not good for hanging on the tree)
3/4 c. sugar
3/4 c. molasses
4 1/2 c. flour
1 1/2 eggs
3/4 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1 1/2 tsp. ground ginger
3/4 tsp. ground nutmeg

• cream shortening, sugar and molasses. Add eggs and mix well.
• sift together dry ingredients and blend into creamed mixture. Chill a few hours or overnight.
• heat oven to 350 degrees fahrenheit.
  
• roll dough 1/4" thick on floured board and cut with shaped cutters.
• carefully place on greased baking sheets. Place cinnamon candies for eyes and buttons. Bake fir 8-10 minutes. Decorate with confectioner's sugar icing.
• store in airtight container. Makes about 3 dozen.

Icing: To 1 c. confectioner's sugar, add about 4 tsp. water. Stir till smooth and thick enough to spread. Use to paint features on cookies with toothpick.

Praline Cookies (taken from the Farm Journal Christmas Book)
24 graham crackers
1 c. light brown sugar, firmly packed
1/2 c. butter or margarine
1 c. chopped pecans

• heat oven to 350 degrees F.
• grease a 15.5 x 10.5 x 1 " jelly roll pan. Line bottom of pan with whole graham crackers.
• place brown sugar and butter in small saucepan. Bring to a rolling boil over medium heat and cook for 1.5 minutes. Remove from heat. When it stops bubbling, add nuts. Spread on graham crackers.
• bake 10 minutes.
• cool and cut into 48 cookies.
  

YUM!!!

Black Bean and Salsa Soup

This recipe came from a Pillsbury Cookbook called "Pasta, Beans, and Rice". I have adapted it to use with an immersible blender.

In a medium pot, combine 1 15-ounce can of Black Beans, drained and rinsed with 3/4 cup of beef broth (can use 3/4 cup of water if preferred), 1/2 cup of Salsa, and 1/2 teaspoon of cumin. Blend with immersible blender till desired consistency. Heat over medium heat until warm enough to serve.

Serve topped with a dollop of sour cream and, if desired, chopped scallions.

Makes two 1 cup servings.

The recipe has lots of protein and fiber and a rich flavor. I like to serve it with Tortilla Chips or Nachos:

Top tortilla chips with low fat monterey jack and colby cheeses, and heat in microwave for 45-60 seconds.

Slow Cooker Pork Chops

Approx. 1 pound lean pork chops, trimmed of all fat, sauteed in nonstick skillet till browned. Add 3/4 cup water to pan when the chops are browned.

In slow cooker, layer 1 medium sliced onion, 1 cup baby peeled carrots, sliced lengthwise, 1 cup sliced celery. Cover with pork chops and water. Cover with 1 snack cup of applesauce, unsweetened. Cook for 6 hours on Low Heat.

Cover with 16 ounces of Sauerkraut and cook for 1 hour on Low Heat.

The pork chops are so tender, they fall apart with stuck with a fork. YUM!

Tortilla Casserole

Serves 4-6 - Quick and Easy

- Tortillas 3 whole grain
- 2 cans chopped green chilis
- 2 eggs
- 1 1/2 cups of milk
- 1 can refried beans (I use fat free)
- 6-8 ounces low-fat shredded colby and jack cheeses

Spray the bottom of 2 quart casserole dish with nonstick cooking spray, like Pam. Layer like a lasagna in this order - tortilla, 1/3 can of refried beans, 1/3 of chilis, 1/4 of cheese in three layers, saving the last fourth of cheese for top. Whisk the eggs and milk together. Pour egg-milk mixture over casserole, and top with cheese. Bake for 35-40 minutes at 325 degrees. Can be made in a cake pan or a casserole wide enough to accommodate the tortillas.

Serve with sour cream and salsa!

You Name It Salad with Beans, Broccoli, Cauliflower, Mozzarella and a Garlicky Vinaigrette Dressing

This is an adaptation from a recipe cut from a magazine.

1/2 cup distilled white vinegar
1/3 cup EVOO (extra virgin olive oil)
1 teaspoon dried oregano
2 cloves garlic, minced
1/2 teaspoon salt

Mix above ingredients in large bowl.
Then add items listed below.

2 cups EACH small broccoli and cauliflower florets
1 (16 ounce) can red kidney beans, drained
2 cups shredded mozzarella cheese (I use low fat)

Great freshly made or refrigerated and served 2-3 hours later.
Makes 6-8 servings.

You can also add 1 cup cooked and drained pasta to stretch it (you may need to adjust the oil up a bit to 1/2 cup.)
Other additions: 2 medium carrots, peeled and cut into strips.

Pasta with Peanut Hot Sauce

This is a very filling dish, with a lovely spicy tang. It's good with pea pods, or with cucumbers sliced thinly in the pasta after mixing in the sauce.

- 1/3 cup of peanut butter
- 3 tablespoons of vegetable (I like extra virgin olive oil in this)
- 3 tablespoons rice vinegar, distilled white vinegar or white wine vinegar
- 2 tablespoons soy sauce
- 1/4 teaspoon (or more to taste!) cayenne pepper
- 1 teaspoon sugar
- 1 large clove garlic, mashed or smashed and finely chopped
- 8 to 12 ounces linguine, cooked

Combine all ingredients except pasta in a mixing bowl. Work them together until smooth and creamy. You made need a rubber spatula or wide wooden spoon. Mix with cooked and drained hot noodles. This is delicious hot or cold.
Serves 2-4

Comfort Food - Stirred Custard

My mother used to make this for me when I was sick. It requires a double boiler, but you can put a heat resistant bowl on top of a pot on the burner. It is a soothing, easy to eat treat.

- Two cups warmed milk
- 2 eggs beaten until lemon-colored with
- 1/4 cup of sugar
- dash of salt


Slowly add warmed mild to beaten eggs and sugar in the top of a double boiler (see note above), stirring constantly. Over medium heat (gently boiling water) cook, stirring constantly until the mixture coats the spoon. Add 1 teaspoon of vanilla.

Temporarily Out of Commission

Been sick. Haven't been eating much. Haven't cooked much.

Slow Cooker Beef Stew

I got a Slow Cooker for Christmas, and this was my first original recipe! The Captain loved it!

Brown 1 pound lean beef cubes in nonstick skillet.

Peel and thin-slice

• 3-4 carrots


• a small rutabaga


• 3-4 potatoes

and place in bottom of 5-6 quart slow cooker.

Top with

• 1 envelope Lipton Onion Soup Mix


• 2 bay leaves


• 1/4 teaspoon leaf thyme


• sauteed beef


• 1 teaspoon of salt


• 1/4 teaspoon of ground pepper

Pour over this 1 12-oz can of beer and 1 cup of water.

Cook on Low for 10 hours, or on High for 5 hours.

Serve with green salad. 3-4 generous servings.

Little Miss Moi asked for a picture of a rutabaga - which is also known as a swede. Thanks!