Unstuffed Cabbage

Unstuffed Cabbage
serves 6

12 ounces ground meat
5 cups of shredded cabbage
28 ounces of canned tomatoes
1/2 cup raisins
2 Tablespoons lemon juice
1 T. brown sugar or molasses
1 T. chopped fresh dill or 1 t. dried
1/2 t. each ground allspice and pepper

Cook the ground meat in a large skillet, breaking up meat with wooden spoon.
Add grated cabbage and cover the pan, cooking three or four minutes, or until wilted.
Stir in remaining ingredients and bring to a boil, reduce heat and simmer five minutes.

Serve over rice, quinoa, or couscous.

Low-carb version here.

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Broccoli Cottage Cheese Casserole

Broccoli Cottage Casserole

16 ounces cottage or ricotta cheese
10 ounces of frozen broccoli
4 eggs
1/2 cup diced peppers or green chiles

Turn into oiled pie pan, top with Parmesan cheese or minced onions. Bake at 350 for about half an hour, or until set and not jiggly.

Also good topped with sliced fresh tomatoes and then sprinkled with parmesan.

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Orange Chicken with Green Onions and Walnuts

Orange Chicken with Green Onions and Walnuts

1 1/2 cups chicken broth
1/4 cup teriyaki sauce (you can make this yourself. I bought a bottle from Trader Joe’s)

3 cloves minced garlic
3/4 cup orange marmalade
about 1/2 a cup sliced green onions (we used diced onions)
2 Tablespoons cornstarch or arrowroot powder
about 2 pounds chicken (we like thighs)
1/2 cup walnut or cashew pieces
hot cooked rice

mix broth, teriyaki sauce, garlic, marmalade, 1/4 cup green onions, and cornstarch in 6 quart crockpot. Add chicken and turn to coat.

Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours or until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.

Posted in Asian, crockpot, main dish, poultry | 1 Response

Leftover Casserole

In a bowl combine:
cooked pasta- 2 to 4 cups
1 to 2 cups of sauce- either a white sauce, leftover gravy, leftover alfredo sauce, or canned cream soup.
Grated cheese- one or two cups
Steamed broccoli or other cooked vegetables (mushrooms, cauliflower, peas)

Pour into greased casserole, top with about half a cup of grated cheese and bread crumbs (or potato chips, mashed into crumbs), and bake at 350 until bubbly.

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Split Pea Soups

Here’s a split pea potato soup recipe we’ve enjoyed:

1 1/2 cup finely chopped onion
3 cup split peas
6 diced potatoes
15 cups water
1 1/2 cup parmesan cheese
1-2 t. salt

In a large stock pot brown the onions in a small amount of oil. Add everything else but the parmesan cheese to the stock pot (rinse your split peas first). Bring to a boil, reduce heat, simmer 45 minutes. Puree the soup in a blender or use an immersion blender (I inherited mine and I love it). Add parmesan cheese and serve.
This serves 10-12- add the bread and perhaps some fruit or carrots sticks and you can stretch it a bit more. You can also add grated carrots to the soup (grated they will cook faster) and thin it with water if you need to. Naturally, it will taste even better if you add some ham to it, or at least a ham bone for flavor.

Here is the Split Pea Soup recipe which served me for the first decade of our marriage.  It comes from The Creative Homemaker, by Mary LaGrand Bouma:

A ham bone (or, I learned, some sausage, bacon, ham, or even Spam if that is what you have in your hand).
One pound dried, split peas
One large minced onion

3 quarts of water
salt and pepper to taste

put the ingredients in your soup pot. Bring to a boil, then simmer three to 4 hours, stirring occasionally (you can remove it to the crockpot at this point if you like). Season as desired. Remove bone when ready to serve. Ladle into bowls. Serve with hot muffins or corn bread and carrot sticks. Serves 5 or 6.

If you have a grain mill that can grind your beans, then you should look at the book Country Beans, which explains how to use bean flours to make instant bean soups, cream soups, and other delicious bean flour dishes. I’ve shared some of them here before here, here, here, and here.

Adapting wildly from that book, here is one example of a pea soup recipe at our house:

Grate four cups of carrots

Chop an onion or two (we used red onion tonight and did only one, but we could have used more)

Chop some celery (tonight we had about a cup of celery, but could have used more)
Scrub and grate three potatoes (or about 3 cups)

Saute the onion and celery in oil or bacon grease in your large soup stock pan. Add SIXTEEN cups of water, the carrots, potatoes, and some broth powder for flavor.
Simmer this until the vegetables are nearly done. Add garlic (remember our mantra is that any food can be improved by either more garlic or more chocolate). Add salt and pepper to taste.

Bring to a boil. Whisk into the boiling mixture three cups of freshly ground split pea flour (we used yellow split peas). You can use less than three, but probably shouldn’t use less than 2 cups. Continue to whisk (I ended up using the hand mixer, very carefully) until all the lumps are gone. Simmer another fifteen minutes or so, or until it doesn’t taste like raw peas anymore. You can make it early and put it in the crockpot all day, too.

This serves 9 people very generously, leaving more than enough leftovers for us to have for lunch the next day, hot or cold. We could have another family our size over for dinner, or we could take it to a potluck dinner in the crockpot (and we have done this before- we just bring disposable bowls and spoons). It’s good with toasted whole grain bread and butter on the side and  milk to drink.

You can add a hambone, some bacon, sausage, or ham to it if you like, but it’s quite filling without it. I’ve also added crumbled seaweed to it before instead of the bouillon powder, and that was very good, too.

It is rich and filling, tasting almost buttery to me.
Here’s a simpler version from Country Beans
Basic Instant pea soup

Boil 2 cups of water (or broth, liquid from a cooked ham would be tasty)
Whisk in 3 Tablespoons finely ground dried pea flour, stir for one minute
Reduce heat to low, cover and cook two more minutes. For a thicker soup (preferred at our house), use up to 1/3 cup flour

I add all kinds of things to this- you can add grated carrots, pototes, onion, minced celery, sea weed, green onion- bits of meat, as you desire. Add raw vegetables to the boiling water and cook for 3-4 minutes first, then you add the pea flour. For the amount of water listed above, add about 1/4 to 1/2 cup of chopped, shredded, diced veggies (you could also add bits of leftover baked potato, bits of whole, cooked peas- be creative. Use some instant mashed potato flakes if you have them).

The basic recipe serves 2. Obviously, I increase this, and also obviously, the more veggies and liquid you add, the more you stretch your soup.

We also like our pea soap so thick that when it cools it is thick enough to spread on bread for sandwiches- very hearty meal in winter.

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Old Fashioned Pork Turnovers

Pork Turnovers

1 1/2 pounds lean ground pork (or other ground meat)
2 large carrots, peeled and grated (about 1 1/4 cup)
4 medium sized scallions, sliced, about 3/4 cup (or use diced onions, leeks, green onions)
1 teaspoon dried sage leaves
1 cup coarsely grated mozzarella cheese
1 teaspoon salt

Recipe calls for 1 17 1/4 counce package frozen puff pastry, thawed.  I would use pie crust recipes.

In 12 inch skillet over medium high heat, cook pork 5 to 7 minutes, stirring frequently until well broned.  Stir in carrots, scallions, and sage.  Cook five minutes more.  Remove from heat, stir in grated cheese and salt, set aside.

For crust made from frozen puff pastry:
Heat oven to 425 F.  Roll each sheet of pastry on a lightly floured surface, cut each sheet into four five inch squares.  Spoon one eighth of the pork mixture into center of each square.
Mix an egg yolk with 1 tablespoon water, brush edges of pastry with the egg yolk mixture, fold over and pinch edges shut.  Bake until crust is golden brown.

For pie crust, roll the crust into squares, make packets as above, bake. 

You can freeze them unbaked, defrost and bake later.

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Thai Style Pork Noodle Toss

 This looks like a tedious recipe, but it really isn’t that complicated.  You can mix the meat and marinade up ahead of time, and let it marinate in the fridge overnight.    You can use leftover spaghetti noodles.
 You should read through the recipe completely before starting to see what steps you can do earlier in the day – it’s nice to start cooking with all your vegetables already sliced and diced, for instance.

Thai Style Pork Noodle Toss

Serves 6

1 pound raw pork loin (or shoulder blade steak or other cut), slice into thin strips (it’s easiest to cut it while still partially frozen or with kitchen shears)

Marinade, combine:
2 tablespoons soy sauce or Bragg’s Amino Acids
1 1/2 tablespoons minced ginger-root (use ground ginger if need be)
1 tablespoon minced garlic
Add meat to marinade above.


4 1/2 tablespoons sesame or olive oil
2 cups thinly sliced onions
1 teaspoon crushed red pepper, or to taste
4 cups sliced Chinese Napa cabbage – or regular cabbage if it is
2 OR 3 grated carrots (or diced, if you prefer. If you grate them they cook up quickly, if you dice, give it a wee bit more time.)

1 1/2 tablespoons rice wine, sake, or rice vinegar (or white vinegar)

Sauce – Mix together
1/4 cup soy sauce
3 tablespoons rice wine or sake, rice vinegar (or white vinegar)
1 1/2 tablespoons sugar or 1 t. honey
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon toasted sesame seeds

3/4 pound pasta, cooked al dente, rinsed and drained- you may use
ramen noodles, spaghetti, or linguine, or authentic Asian noodles. We generally use linguine or spaghetti.

In a bowl marinade meat for at least half an hour.
Heat a wok or a skillet, add 3 tablespoons of oil, and meat, stir-
fry until no pink remains. Set meat aside.
Add the remaining oil and heat over high heat until hot. Add the onions and crushed pepper, and stir-fry for about 1 minute. Add the cabbage. Toss lightly for 1 minute and add the carrots and rice wine. Cook for another minute and add the sauce. Heat until boiling.
Add the cooked pork and the noodles, and toss lightly to blend.
Transfer to a platter and serve immediately.
Top with green onion slices, peanuts, chow mein noodles, sunflower
seeds, toasted sesame seeds and shredded seaweed, or something else that sounds good to you.

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Black Bean Sloppy Joes

Black Bean Sloppy Joes
(serves 10, and even my pickiest eater loves these)
 OAMC meal

1/4 cups olive oil, or other fat
2 onions, chopped
4 tablespoons chili powder (optional, we usually use less)
1 green pepper, chopped
6 cups cooked black turtle beans
2-4 tablespoons Bragg Amino Acids (or soy sauce)
1 teaspoon oregano
2 cups tomato sauce
Molasses/brown sugar to taste (the more the merrier!)
perhaps some ketchup- adds to the ‘joe’ flavor
Splash of Worcestershire sauce
Dash of mustard

In large skillet or pan, saute onions and peppers in olive oil, and chili powder and cook until just fragrant. Add remaining ingredients, simmer briefly.  Either serve immediately on toasted buns, or  freeze in zippered plastic freezer bag.

If your family is like ours, you’ll want to freeze a package of buns along with the black beans, too, because if you don’t hide the buns in the freezer somebody will eat them before you have the black beans.

To serve, thaw overnight in refrigerator, heat through on saucepan just before serving. Serve on toasted bread or rolls.  You can put the frozen beans in the crockpot and cook all day- the flavors blend and the meal is cooking nicely while you have to be out somewhere.

Good with cole slaw and chips, or stewed tomatoes and a salad.

Posted in legumes, main dish, OAMC, vegetarian | Leave a comment

No-Bake Cereal Cookies

Saucepan Peanut Cookies
* 1 cup light corn syrup
* 1 cup sugar (so the first two ingredients are sweeteners; who said these were healthy?!)
* 1 1/2 cups peanut butter
* 4 cups cereal flakes plain Cheerio-type cereal

Stir the corn syrup and sugar together in a medium saucepan. Bring to a full boil. Remove from the heat; stir in the peanut butter and the cereal. Mix well.

Drop by heaping spoonfuls onto a buttered baking sheet. Let cool slightly. Makes 48 (supposedly. I think we usually just double this recipe because we like it so much)

Chewy and sweet and crunchy and peanut butter-y…. What could be better?

[modified from the Farm Journal’s Homemade Cookies cookbook; we are on our second copy of this one, it gets used so often and has so much gooey goodness splashed on its pages]

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Barley Corn Salad

Barley Corn Salad

3 cups cooked barley
3 cups cooked corn (I just add frozen corn, don’t even defrost it all the way. It’s hot enough most summers that it will thaw sufficiently by serving time, and it helps cool the salad)
3/4 cup diced sweet red pepper
1/2 cup diced green pepper
1/2 cup diced green onions
1/4 cup minced red onions or vidalia
1/3 cup lemon juice
1/3 cup Olive Oil
salt to taste
2 tablespoons fresh cilantro, cut with kitchen shears


Combine everything in a bowl and mix well. Prepare at least one hour before serving.
Alternatively, you can use ranch dressing instead of the lemon juice and olive oil dressing for a different flavor. Then I would add a diced cucumber and substitute dill for the cilantro.

For a main dish, vegetarians would probably have as is, or add some tempeh.
I would add diced, cooked chicken.
Soak the barley overnight in water and lemon juice or yogurt (one tablespoon acid to one cup of water) to reduce the phytic acid in grains.

Linked at Vegetarian Foodie Fridays

Posted in grains, main dish, salad, side dish, vegetarian | 1 Response