Lentil Soup

2 Tbs Olive Oil

2 tho minced garlic

1 cup yellow onion, chopped

1 cup carrot, peeled + chopped, about 3

1 cup celery, chopped, with leaves

2 Tbs Tuscan Blend herb mix (my favourite is from World Market but they didnt have any in March 2023

1 Tbs Adobe

1 Tbs freshly ground black pepper

1 tsp Chili + Lime seasoning (Trader Joe's) or red pepper flakes to taste. Don't go crazy. People can add more hot sauce at the table

1 1\2 cup tomato sauce

7 cups chicken broth, divided

1 1\2 cups lentils, rinsed and drained

1 potato , peeled and diced small

1 1\3 or more cups ham, diced small

The original recipe, from @how-to-feed-a-loon used Italian sausage formed into small meatballs, fried and added at the end. We just happened to have leftover ham steak and it was excellent. The original recipe also used oregano and thyme instead of the Tuscan Blend, and salt instead of Adobo.  It also had pancetta, 2 ounces, cubed and fried right at the start, with the chopped veggies added on top. I skipped it because it is expensive and I don't keep it on hand. They only called for 1 cup of tomato sauce and 6 cups of chicken broth, with a note to add more if it was too thick.  Mine was too thick. it would be vegan if you used vegetable broth and vegan sausage. 

In a heavy a bottomed pot, fry onion, carrot and celery until soft and translucent, 7-10 minutes.  Add garlic and cook 30 seconds more. 

Add spices and cook 1 minute more. Add ham.  

Add tomato sauce and chicken broth and bring to a boil. Reduce heat to a steady simmer and add lentils.  Partially cover pot and simmer 40 minutes. Add more broth if too thick.  Add diced potatoes and cook for another 15 minutes. If using fried sausage mini meatballs, add now. 

Homemade French Fried Onions

HOMEMADE FRENCH FRIED ONIONS 

2 lg. onions, sliced into very thin rings
(I used a mandoline type slicer)
2 c. milk or buttermilk
2 c. all purpose flour
salt & pepper
oil for frying 

Soak onion slices in milk for 5 - 30 minutes.
Heat oil in large skillet or deep fryer. (You'll want it at least 1/2" deep) 
I used tongs to remove a handful of onions from the milk and drop them into the flour; toss to coat. Fry in batches, stirring as needed. Drain on paper towels. They'll crisp up very quickly.  Crumble when cool and use in green bean casserole or to coat chicken....or just to enjoy plain.  MMM! 

http://thebetterbaker.blogspot.com/2015/01/homemade-french-fried-onions.html

Squash Relish

Recipe from Ruth Bliss, a friend of Jack and Honey Butler's

1 large zucchini, seeded and coarsely chopped (12 cups).
1 cup coarsely chopped onion
5 Tbl Sea Salt
Combine above and let stand overnight.

Drain and rinse with cold water.  Add 1 green pepper and 1 red pepper, chopped.

In a large pot, mix and cook till mixture begins to thicken, the following:
2 1/2 c vinegar
6 c sugar
1 Tbl dry mustard
3/4 tsp nutmeg
3/4 tsp turmeric
3/4 tsp corn starch
1/2 tsp celery seed
1/2 tsp black pepper

Add squash and peppers to mixture in pot.  Cook 20 - 30 minutes - will get a little thing.
Seal in sterile, heated pint jars.

Dutch Pancake with Veggies

from Jeannette
1/2 cup unsifted flour
1/2 cup milk
2 eggs
1/4 tsp salt

In bowl using mixer at medium speed, beat flour, milk, eggs and salt for 2 minutes until smooth..

Preheat oven to 450.  On lowest rack, heat 10" round casserole pan or oven-safe 10" skillet for 5 minutes.
Add oil to hot pan, tilting pan to coat bottom and side.  Pour batter into pan.
Bake 10 minutes.  Reduce temperature to 350 and bake 10 minutes more or until pancake is puffy and brown.  (As pancake bakes, it rises like a popover; as it cools, it will shrink slightly.)  Makes one pancake.
Make next part while pancake cooks:

Vegetable filling:
In 12" skillet over medium-high heat, melt 2 Tbl butter and 1 Tbl olive oil
Add 1 lb mushrooms, quartered
1 large green pepper, cut into 1 inch strips
2 cups sliced zucchini
Cook 5 minutes
Stir in:
2 cups sliced carrots, cooked and drained
1 cup sliced green onions
1 tsp dried savory leaves
3/4 tsp salt
1/8 tsp pepper
Cook until liquid evaporates, about 5 minutes

Reduce heat to low.  Stir in 1 1/2 c shredded Gouda cheese until melted.

Spoon filling into pancake.  Sprinkle with 1/2 cup shredded Gouda cheese.
Broil 6" from source of heat 1 to 2 minutes or until cheese melts.  Cut into wedges.  Makes 4-6 servings.

Peanut Noodles

1 box spaghetti noodles
2 Tbl sesame oil
1 bunch scallions, chopped.  Keep white and green separate.  Use green for garnish.
1 Tbl minced garlic
1 tsp grated ginger (I keep mine in the freezer)
1/3 cup creamy or crunchy peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 Tbl cider vinegar
1 tsp sugar
1/4 tsp red pepper flakes
peanuts for garnish

Cook and drain spaghetti
Meanwhile cook sauce:
Heat sesame oil in pan over low heat and cook scallions until tender.  Add ginger and garlic and cook 1 minute more.
Increase heat to medium and add peanut butter, soy sauce, vinegar, sugar and red pepper flakes.  Stir until combined.  Remove from heat.
Toss spaghetti with sauce and garnish with sliced green scallions and peanuts if desired

Curried Spinach Soup

Recipe from Bed & Breakfast Cookbook
Broad Bay Inn and Gallery, Waldoboro, ME

5-6 Tbl Butter
3 large onions, thinly sliced
2 large potatoes, thinly sliced
4 cans (10 1/2 oz) chicken broth
2 1/2 cups milk
salt to taste
1 small bay leaf
1/2 tsp tarragon
1 10-oz pkg frozen spinach
2 tsp soy sauce
1/4 tsp curry powder

1 cup heavy cream
Fresh Mint

In a heavy pan, melt the butter.  Saute the onions in the butter until wilted.  Add the potatoes, broth, milk, salt, bay leaf, and tarragon.  Simmer covered until the potatoes are tender, about 10 minutes.  Add the spinach and continue to simmer until the spinach defrosts.  Puree in a blender.  Rinse the pan and return the pureed mixture to the pan.  Add the soy sauce and curry powder.  Taste and adjust the seasonings.  Chill.  Add the heavy cream, and blend well.  Garnish with fresh mint.  Serves 10-12.  Bart and I had this on 6/21/03, and he loved it.

Hummus

1 can chick peas (garbanzo beans), drained.  Reserve liquid.
Tahini or 1/2 cup sesame seed blended with reserved liquid and 1 clove garlic, halved (in blender)
3 Tbl lemon juice
1 tsp salt
If you are using the sesame seed combo, blend that first, then add the rest of the ingredients and blend until of uniform consistency.

Guacamole

2 very ripe avocados, mashed
1 small onion, minced
1 green jalapeno chili, minced
1 Tbl lime juice (lemon as subs. if nec.)
1 tsp snipped cilantro (optional)
1/2 tsp salt
1 medium tomato, chopped

Mix avocados, onion, chili, lemon juice, cilantro and salt.  Stir in tomatoes.  Cover and refrigerate at least 1 hour.  Serve with tortilla chips.  Also great on cheeseburgers.  I have substituted salsa in a pinch for everything but the avocado.

Stir-Fried Peas

2 cups snow peas
1 Tbl oil
1 large onion, sliced
4 oz mushrooms, sliced
2 chicken bouillon cubes
Water
1 Tbl cornstarch
1/2 tsp sugar
2 Tbl soy sauce

Wash the peas and remove the ends.  Heat the oil in a large skillet.  Add the onion, celery, mushrooms, and peas.  Cook until the onion is translucent, stirring constantly.  Add the chicken bouillon plus enough water to make 1/2 inch depth in the skillet.  Boil for 3 minutes.  Dissolve the cornstarch and sugar in the soy sauce and add to the pea mixture.  Stir until thick and remove from the heat.  This is good served with rice.

Pierogies

When we buy the frozen pierogies, like potato and onion, for example, we bake them.  Irene first had them this way at Saige Perry's, and learned how to make them for us.
Preheat oven to 400 degrees.
Line a cookie sheet with parchment paper.
Put frozen pierogies on sheet and brush both sides with oil, like olive or peanut oil.
Bake for about 15 minutes.
Flip and sprinkle with seasoning.  We love the Greek Seasoning.
Bake for 5 more minutes, until light brown.

Dal with Chick Peas and Lentils

Our company has begun arriving for the New Year's celebration.  Last night we made chicken curry, and this terrific Dal that Anna made.
Heat 1/4 cup olive oil in a heavy saucepan or quart pan
Add 3/4 cup chopped red onion and cook until brown
Add
1 can chick peas
1/4 cup Chana Masala
2 tomatoes, chopped
1tsp salt
Heat and stir for 5 minutes
Add
3 1/3 cup water
1/2 tsp baking soda
Boil then cover
simmer 40 minutes
Add  1 cup lentils after 20 minutes

Serve with naan and rice
Allen made the naan.

Stuffing for Turkey

 I like to use Italian bread and multi grain bread, but sometimes I just have whole wheat.  I often freeze my bread end slices in anticipation of this.  I also make croutons from them, but that's another story.  Often the slice next to the end is thicker and harder than the rest of the loaf, and that makes a nice addition too.  If worse comes to worst, use store-bought dried cubed bread without seasoning.  The original recipe says to use 1 Tbl dried sage and 2 tsp thyme.  But Bell's is better, trust me.

Step 1:
3 sticks butter, melted in frying pan
3 cups finely chopped celery with leaves
1 1/2 cup finely chopped white or yellow onion
2 Tbl Bell Seasoning
After the butter is melted, add the rest of the above ingredients, and cook until vegetables are soft.

 

 

Step 2:

Pour 15 cups cubed bread (my mom toasts it first, but it works fine if you just chop up bread slices) into a large bowl - a really really big one.   Have a big mixing spoon ready (I like wooden spoons, but just make sure you don't get one with a flexible handle).  Pour the butter and vegetables all over the bread, stirring at the same time if possible, so you don't get some bread totally soaked and other bread still dry.  Or if you prefer, pour some, then mix, then pour again.  You decide what works best for you.  That's it.  Now it's ready to put in both end cavities of a cleaned out turkey.  The extra does well baked for less than an hour at the end so it's hot and crispy on top when the turkey is done.  This is also good for people who don't believe it gets cooked enough inside the turkey (don't be a hater, this just leaves more of the good stuff for you).  If the leftover is a bit dry, pour on a bit of water from cooking the giblets.   I'll add more pictures in an edit later today.

 

Thanksgiving 2020 during COVID Pandemic. We are spending the winter in North Myrtle beach, SC. Just the 2 of us. We bought a turkey breast.  We don’t have Bells Seasoning but we bought some seasoned bread cubes to mix in with our own and I sprinkled the veggies with Everyday Seasoning I made from scratch in Berne and brought with us in a little mason jar. I added chopped mushrooms.  

Won Tons, Fried

This is a combination of two recipes, plus a few ingredients more.
1 pkg Won Ton Wrappers
1lb sweet Italien Sausage or pork sausage, fried and chopped or crumbled

While pork is cooking, chop finely and combine:
1 can bean sprouts
1 can sliced or diced water chestnuts
1 can sliced mushroom stems and pieces or fresh mushrooms
1 onion, chopped
1 Tbl garlic, minced
1 Tbl ginger, minced
1Tbl lemon grass, chopped
1/2 tsp Five Spice Powder
1 egg

In a small bowl combine:
About 3 Tbl cornstarch
1/4 cup soy sauce
Mix and add to vegetables
When pork is cooked, add veggies and cook 2 or 3 minutes more, until thickened

Heat oil to 380 degrees.
Put 1 tsp in each wrapper, wet slightly around edge and fold into triangle.
Pull two corners to overlap and press to seal.

Deep fry until light brown, 3-5 minutes

Empanadas

Fried Empanadas

Rated: Submitted By: CNCOOK Photo By: Abi G. Prep Time: 1 Hour Cook Time: 20 Minutes Ready In: 2 Hours 20 Minutes Servings: 24

"These fried empanadas are the best! Raisins and eggs make this recipe extra delicious believe it or not!"

INGREDIENTS:

4 1/2 cups all-purpose flour 1 1/2 teaspoons salt 1/2 cup shortening 1 1/4 cups water, or as needed 2 tablespoons olive oil 1 small onion, chopped 1 1/2 pounds ground beef

1 pinch salt 2 tablespoons paprika 1 tablespoon cumin 1/2 teaspoon ground black pepper 1/2 cup raisins optional.   Shredded Mexican cheese Chopped, fried mushrooms 1 tablespoon white vinegar 2 hard-cooked eggs, peeled and chopped or 2 fried scrambled eggs, chopped 1 quart oil for frying, or as needed

DIRECTIONS:

1.	In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
2.	Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in  the beef, mushrooms,and season with salt, paprika, cumin and black pepper. Cook, stirring  frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
3.	Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon  some of the meat mixture onto the center, add a pinch of cheese then fold into half-moon shapes. Seal edges by pressing with your fingers.
4.	Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time so you don't cool the oil down too much all at once. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 10/25/2013

Quinoa Tabbouleh

1 cup quinoa
1 1/4 cup low-sodium chicken or vegetable broth
6 Tbl lemon juice, divided
2 cups halved cherry tomatoes
Kosher salt and ground black pepper
2 cups finely chopped cucumber
3 scallions, finely chopped
1 clove garlic, minced
1/3 cup extra-virgin olive oil
2 cups firmly paced, fresh flat-leaf parsley, chopped
1 cup firmly packed, fresh mint leaves, shredded

Using a mesh strainer, rinse and drain the quinoa under cold water.
In a medium saucepan over medium heat, combine the quinoa, broth and 2 Tbl of the lemon juice.  Bring to a boil, then reduce to a simmer, cover and cook until all the broth is absorbed, 10 to 15 minutes.  When done, the grains will appear soft and translucent, and th germ ring will be visible along the outside edge.  Transfer to a shallow platter and spread evenly.  Let it coool.

Meanwhile, place the tomatoes in a colander or mesh strainer.  Sprinkle the tomatoes lightly with salt and set over the sink or a bowl and let drain for 10 minutes. 

Once the quinoa has cooled, transfer to a large serving bowl.  Add the drained tomatoes, the cucumber, scallions, garlic, remaining 4 Tbl of lemon juice and the oil.  Season with salt and pepper to taste.  Chill for at least 1 hour, or until ready to serve,  Just before serving, stir in the parsley and mint. 

Mushroom Puffs

4 oz cream cheese, cubed
1/2 cup sliced, sauteed mushrooms
1 Tbl chopped sauteed onion
1/8 Tbl hot pepper sauce or
1 Tbl minced sauteed hot pepper
1 Tube crescent roll dough

Saute the mushroom, onion and hot pepper.  Puree in food processor along with cream cheese.
Separate rolls into rectangles.  Spread filling on dough.  Roll up jelly-roll style, starting with a long side.  Cut each roll into 5 slices; place on an ungreased baking sheet.  Bake at 425 for 8 - 10 minutes or until puffed and golden brown.  Yield: 20 appetizers.

Fried potatoes

I make these for breakfast, along with turkey bacon, scrambled eggs and toast or tortillas.
When I make mashed potatoes, I leave tha skin on some, and make enough that I have extras for this. If you want to start from scratch, scrub, quarter, and boil at least 4 thin-skinned potatoes.. Then put them on a ziplock bag in the fridge, where they will be good for 3-4 days.

1/4 onion, chopped into pieces a little smaller than a fingernail.
1 lb or so boiled potatoes, cut into bite- size pieces.  Don't make them too small or they won't stay moist in the middle while crisp on the surface when done.
Olive oil for frying
Adobo seasoning
Black pepper
Parmesan cheese
Fry all together in frying pan over medium high heat until lightly brown and crunchy on the surface.  
These can also be mixed with chopped bacon, green peppers, mushrooms, Colby jack or cheddar cheese, and scrambled eggs for a "Breakfast Dinner."
Serve with fresh fruit or homemade applesauce, and homemade bread toasted or fried, for a great meal.

Crunchy Baked Potato Slices

Crunchy Baked Potato Slices
I don't have exact measurements on this, as I just made it up, and threw things in, but here goes:
5 red potatoes, sliced 1/8 inch thick, skins on.
1/3 - 1/2 c olive or canola oil
Adobo Seasoning - maybe 2 Tbl
Lemon Pepper Seasoning, about 1 Tbl
Parmesan Cheese - maybe 2-3 Tbl
Panko Bread Crumbs - about 1/2 cup
Put everything together in ziplock bag and shake.
Spread on 2 cookie sheets and sprinkle with some of what's left in the bag.
Cook until soft and getting crisp, but not too dark, about 15 minutes.
Good substitute for french fries when making cheeseburgers.

Served with cheeseburgers (I mix Worcestershire Sauce, a little Hot Sauce, minced garlic, and a little BBQ sauce in with the meat before cooking), and fried onions, green peppers and sliced mushrooms.
No company, just Bart, Irene and me.  Got good reviews, but need to cut back a little on salt on potatoes - maybe in the Adobo?

Strawberry Spinach Salad

Irene and I fell in love with this in Colorado, when Clara made it for Than and Lauren's brunch.  I made a quick version for Easter dinner this year, and served it to Bart, Irene, Lizzy Bowe, Eli, and Meg.
1 bag washed fresh spinach
Poppyseed dressing
sliced strawberries
sugared pecans

To sugar the pecans, chop them a bit, and put them into a dry frying pan over medium heat.  Sprinkle with sugar generously.  Heat until the sugar melts and sticks to the pecans.  That's it!  Then combine all ingredients.

You'd better mix it after this point or the first guest will pick off all the strawberries!

Poppy Seed Dressing

Irene and I love Poppy Seed dressing.  We buy it in the fresh vegetable aisle of the grocery store - it's already refrigerated.  We get Marie's or Marzetta.  But I've been wanting to try making my own.  Here is a recipe I found.  I haven't tried it yet.  It's called for when making Strawberry Spinach Salad, which we love.

Poppy Seed Dressing:

1/2 canola oil

1/4 C apple cider vinegar

1/3 C sugar

2 Tbsp sesame seeds

1 Tbsp poppy seeds

1 1/2 tsp dried minced onion

1/4 tsp Worcestershire sauce

1/4 tsp paprika.