Recipes

Soup
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Greek Red Lentil Soup
Boil, and then simmer 2 c red lentils (480 ml), rinse and drain 8 c veggie stock 2 bay leaves Saute until translucent, 2 TB olive oil (30 ml) 1 large onion, diced 1 tsp salt (5 ml) Add and saute until tender, then add to lentil and water mix. 8 cloves garlic 2 diced carrots 1 tsp cracked pepper (5 ml) 1/4 tsp red chili flakes 1 TB fresh rosemary 2 TB fresh oregano Remove bay leaves and puree part of the soup Add, zest of 1/2 lemon juice of 2 lemons Before serving mix feta, rosemary, and pepper and sprinkle over each bowl of soup. And serve with a lemon wedge. 1 c crumbled feta 2 tsp minced fresh rosemary pepper to taste

**Shorbat Adas (Soup)**
8 c water, 2 c red lentils 1 TB oil to fry 1 onion, carrot, and zucchini 2 cloves of garlic 1 tsp coriander 1 tsp cumin (or more) 1/2 tsp pepper 2 tsp salt 6 tsp yogourt, some for each bowl, along with a lemon wedge. Bring to a boil and simmer until lentils are soft. Puree.

optional, 3 chicken cubes bay leaves 1/2 - 1 tsp turmeric 1 1/2 TB fresh parsley 3 bouillon cubes 1/4 tsp red pepper 1 stalk of celery 2 TB tomato puree

Saigon Salad
Dressing, dissolve sugar in hot water and let cool, and then stir to combine and let sit while preparing the rest of the recipe. 1 c (240 mL) hot water 4 TB (60 mL) brown sugar 2 garlic cloves, minced 1 jalapeno pepper, seeded and minced 1 tsp (5 mL) sambal oelek 2 TB (30 mL) soy sauce 6 TB (80 mL) lime juice Salad, 2 c (480 ml) shredded lettuce 1/2 package rice noodles, 1/4" wide, cook according to package directions, strain in a colander, rinse with cold water, and then gently toss with a drizzle of sesame oil. 4 scallions, minced 1/2 cucumber, seeded and sliced 2 carrots, grated 2 tomatoes, chopped 4 TB (60 ml) chopped fresh herbs (cilantro, basil or mint) 2 TB (30 ml) peanuts, roasted and chopped (optional) 1 sheet nori, cut into slivers* 1/2 lb fresh tofu, cubed*

To assemble salad, place the lettuce or other greens in the bottom of serving bowl. Sprinkle on the chopped herbs. Nest the noodles on top of the lettuce/herb mix. Pour the dressing over all. Arrange vegetables and tofu on top of the noodles and sprinkle with remaining herbs and the shredded nori. Top with roasted peanuts. (Serve with chopsticks, extra dressing, and lime wedges.)

Cavatelli with White Beans and Clams
Cook beans with the following, discard garlic and bay leaf, reserve 1 cup of cooking liquid. Drain beans. 1/2 c dried cannellini or great northern beans 4 cups of water 2 peeled cloves of garlic 3/4 tsp salt 1 bay leaf

Steam clams, shaking the pan occasionally until the clams open, 3 --5 minutes. Drain clams, strain and reserve liquid, set aside clams. Add enough bean liquid to make 1 cup, discard remaining bean liquid. 1/2 c water 40 little neck clams

Heat the oil and garlic together, med-low heat until fragrant, about 30 seconds. 1/3 c olive oil 1/2 head of garlic, pressed and mixed with a little bit of water. Add, beans 4 medium tomatoes, peeled, seeded, and chopped (or 2 cups of diced canned tomatoes) clam liquid cover and cook the tomatoes down a bit.

When ready to serve add to the sauce 1/2 c minced fresh parsley leaves clams

1 pound of whole wheat pasta (regular, cavatelli, or small shells) 1 1/2 c whole wheat flour 1/2 c all purpose flour 3 eggs let rest for 15 min to 2 hours

**Takikomi Gohan (Rice Balls)**
(from Naomi) 2 c rice 100 g chicken, cut into small pieces 4 dry shiitake (save the water) 1/2 carrot, shredded 4 c water (use reserve shiitake broth) 2 TB soy sauce 1 TB sugar (I used only 1 tsp) 2 TB sake (just add water) 1 tsp olive oil Add everything to a pot and cook like rice. Form into balls by placing the desired amount into saran wrap and moulding with hands.

**Jiaozi - Chinese Dumplings**
makes about 60 dumplings Dough (Naomi's Dough) 600 g flour 3 pinches of salt 300 ml water Mix and let rest in the fridge for at least one hour. Each piece of dough should only weigh 5 grams. Roll out the dough with a pasta machine--#8 for dumplings, #9 for wantons

Filling Mix in food processor 1.5 lb of meat (I use chicken) 3 tsp salt 3 TB soy sauce Add 900 g cabbage (shred, put in microwave to steam it, squeeze out the water) 3/4 tsp pepper 2 green onions, chopped 6 slices of fresh ginger, minced 9 TB sesame oil To Cook, Bring a large pot of water to a boil, add 1/2 of the dumplings, *bring to a boil, add 1/2 cup of water*, 3 times. Fan fry if desired.

**Meatballs**
1 lb meat 1c bread crumbs onions??? 1 TB parsley1 TB parsley 1 TB parmasean 1/2 tsp pepper 1/8 garlic powder (2 cloves) 1 egg 1 tsp salt optional, 1/4 tsp nutmeg 2 tsp Worcestershire sauce

Black Olive Tapenade
Put in food processor and blend to a coarse puree. 3 cloves of garlic 250 g stoned black olives 2 tsp capers 25 g sundried tomatoes, chopped pinch of cayenne Add, 150 mls olive oil and blend again briefly.

**Turkey Stuffing**
3 c bread 2 TB butter 1 large onion 2 stalks celery 2 eggs 2 tsp rubbed sage 1 tsp garlic 1/2 tsp thyme salt and pepper

**Bagels**
(makes 10 bagels) 42 g honey 6 g yeast 21 g salt 734 g water 908 g whole wheat flour 454 g raisins (soaked) 8 g cinnamon Add raisins during the last 2 minutes of mixing. Add one heaping TM flour when adding raisins.

1. mix low speed for 3 min, rest 5 min 2. mix low speed for 3 min, rest 5 min 3. knead 3 min 4. rise 1 hour

each bagel: 215 g, Boil with... finish recipe

**Chapatis**
3 cups flour 1 1/2 tsp salt 1 TB oil 1 c warm water Knead for at least 10 minutes and then rest for 1 to 2 hours. Cook for 1 minute each side then put on a grill over a red hot burner to make it puff up.

**Rice Waffles**
2 cups brown rice flour 1 1/4 milk Soak flour and milk over night. Add, 1 TB baking powder 2 TB sugar 1/2 tsp salt 2 eggs 6 TB oil

**Waffles**
1 c whole wheat flour 1/2 c ground flax seeds 1/2 c wheat germ 1/4 c all purpose flour (I just add extra whole wheat or rice flour) 4 tsp baking powder 1 TB sugar 1/4 tsp salt 1 3/4 c milk/water 1/4 c oil 1/4 c apple sauce 2 eggs 1 tsp vanilla

**Sticky Rice and Mango**
(using a microwave, takes 30 minutes) 2 c sticky rice (440 g) 2 c + 10% (3.2 TB) water 484 g Soak for ten minutes, do not skip this step Cook rice in casserole dish with lid. *3 min + stir after* repeat four times.

Simmer on stove while cooking rice 4 pinches of salt 2 TB sugar 2 c coconut milk ( 1 c water + 2 TB coconut powder)

Pour 3/4 of the coconut mild over hot rice. Let sit 5 min, coconut milk will be absorbed. Cut up nice juicy mango up. In each serving dish add rice, put mango nicely on top and pour over remaining coconut milk.

Cook, 2 1/2 c milk (600 mil) 1/3 c rice, short stubby rice (66 g) 1/8 tsp salt Vigorously mix egg with sugar + 1/2 cup of hot rice mixture. Add to rice mixture an cook for 10 minutes until thickened. 1 egg (optional) 1/4 c brown sugar (50 g) Add, 1 tsp vanilla 1/4 - 1 tsp cinnamon 1/4 c raisins (30 g)
 * Rice Pudding**

Red Bean Mochi Recipe
Makes 12 Red bean paste ingredients: 1/2 cup red beans 1 1/2 cup water rock sugar to taste
 * Soak and cook red beans as usual, and add sugar to taste. (I just cook a whole big bag of beans, make a big batch, and freeze what I don't use.)

220 grams glutinous rice flour 110 grams white sugar 200 ml coconut milk (or milk), I use 3 heaping TB of coconut powder + water desiccated coconut, or fried glutinous rice flour, or toasted sesame seeds to coat mochi adapted from this blog
 * Mix flour, sugar, and milk. (Here in the desert I have to add a little extra water until I have a really thick paste/sticky mess.)
 * Put flour mixture in a greased large shallow plate and steam over high heat with cover for 30 minutes, or until cooked through. Use a chop stick to test if it’s cooked--if not much flour mixture sticks to the chop stick, it’s done.
 * Put dough on a big piece of saran wrap, so it doesn't stick. Wearing gloves roll 12 balls of bean paste, put on different gloves or wash them and cut the dough into 12 even small portions (42 grams eachish). Knead each into a small disc. Spoon red bean paste in the middle. Fold the edge to seal the mochi. Lightly roll it into a ball shape using both palms, then coat with coconut, or fried glutinous rice flour, or sesame seeds.

**Butter Cream Icing**
1 1/2 c butter (340 g) 2/3 c Crisco (127 g) 5-7 heavy cream (I use labneh) 2 tsp vanilla 2 lbs icing sugar (907 g) must be from cane sugar or the icing will be gritty. If is does not say made fro 100% cane sugar then it is from beets and no good. 1-3 TB corn syrup (Use to thin out as it makes it stretchy)

**Chocolate chip cookies**
...from when I was little Mix, 1/2 c shortening 1/2 c brown sugar 1/4 c white sugar Add, 1 egg 1 tsp vanilla Add, 1 c flour 1/2 tsp baking soda 1/2 tsp salt 1 c chippits 1/2 c nuts 375 for 8 minutes

**Oat Cakes**
...from Grammie Judith 2 c large oats (I use seven cups) 1 c flour 1/2 c butter 1/2 c shortening 2/3 c brown sugar 1/2 tsp baking soda mixed with 1/4 c water Roll and cut into shapes or squares. 350

Healthy Harvest Breakfast Muffins
250ml (1 cup) whole wheat flour 220g (1¼ cups) oatmeal 65ml (¼ cup) brown sugar

Combine 2½ tsps baking powder ½ tsp sea salt 1 tsp cinnamon ½ tsp nutmeg 1 tsp ginger (fresh or powdered)

Combine 500ml (2 cups) banana (about 4 medium) 170ml (⅔ cup) applesauce (or 2 apples grated) 85ml (⅓ cup) carrots, shredded 1 large eggs (or 1 TB ground flax seeds + 3 TB water and wisk until slimy) 2 tbsps butter (melted) (or olive oil) 75g (½ cup) raisins (optional) 60g (½ cup) walnut pieces Put one small piece of dark chocolate in the middle of each mini muffin. (optional)

Add banana mixture to the flour mixture along with the raisins and nuts, if you desire. STIR JUST UNTIL MOISTENED. Do not over stir. Line muffin pan with cups, if desired or grease pans. Fill muffin cups ⅔ way full. Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched. Makes 35 mini muffins, 16 small muffins, or 8 giant-sized muffins. (I only make the mini muffins.)

Orange Rum Balls (no rum)
450g toasted almonds 375g crushed chocolate wafer cookies 180g icing sugar 45g cocoa powder 2 TB corn syrup 1/4 cup freshly squeezed orange juice 1/2 cup almond flavoured syrup that is used for for coffee zest from 4 oranges - For coating, 200g dark chocolate 50 g white chocolate

Mix all ingredients well. Roll into balls that weigh 25 grams. Melt dark chocolate, dip rum ball into dark chocolate, let harden on parchment paper. Put white chocolate into a ziplock back and melt chocolate by putting it in a pot of hot water. Drizzle white chocolate on rum ball.

**Toothpaste**
4 tsp Dr. Bronner's Soap 1/2 c melted coconut oil 1-2 tsp xylitol 20-30 drops of peppermint 2 TB boiled water Blend in mixer.

**Christmas Cement Cookies**
2 c flour 1 c salt 1 c water knead 10 min. Bake 325 for 1 1/2 hours

**Dog Biscuits**
1 c hot water or broth 1 1/3 c (32 g) powder milk 2 tsp boullion 3/4 c olive oil (or other good oils, add some fish oil) 2 eggs 2 TB brown sugar 5 cups whole wheat flour 300 F, for 40 minutes, turn biscuits over after 20 minutes.