Tiny Potato and Carrot Chowder

Favorful yet kid-friendly fare that is simple to make and sure to please the whole family.

Ingredients:

2 Tbsp olive oil
2 cups chopped carrots
1 small can diced green chilis
1 1/2 cups finely chopped onion
1/2 tsp cumin seed, crushed
5 cloves garlic
4 cups vegetable broth
4 cups halved or quartered tiny new potatoes (or cubed regular potatoes)
1/2 tsp salt
2 1/2 cups milk
1/3 cup flour
1 1/2 cups shredded cheddar cheese

Directions:

1. Combine oil, carrots and the next 4 ingredients in a heavy soup pot and saute until tender, about 10 minutes.

2. Add broth, potatoes and salt; stirring to scrape up any browned bits from the bottom of the pan. Bring to a boil; cover and reduce heat, simmering until potato is tender, about 25 minutes.

3. Measure milk into a separate bowl and slowly whisk in flour. Pour mixture into soup and stir frequently over medium heat until thickened. Remove from heat and stir in cheese to melt.

Soy and Honey-Glazed Winter Squash

Ingredients:

2 1/2 to 3 pounds small winter squash (carnival, golden acorn, delicata, or other)
2 tablespoons honey
1/4 cup apple juice
2 tablespoons soy sauce, or to taste
1 teaspoon dark sesame oil
The squashes may be baked in the oven or microwave. If you are going to use the oven, preheat it to 375 degrees.

Directions:

1. Cut the squashes in half lengthwise. Place the halves cut side up in a baking dish with about 1/2 inch of water, and cover each half tightly with foil. Bake until easily pierced with a knife but still firm, about 30 to 45 minutes, depending on the type and size of squash used. Or microwave, using about 4 to 7 minutes each as a rule of thumb per small squash or 10 minutes for a butternut. Test occasionally to make sure they don’t overcook.
2. When the squashes are cool enough to handle, scoop out and discard the seeds. Peel the squashes and cut into 1-inch chunks.
3. Combine the remaining ingredients in an extra-wide skillet or stir-fry pan and heat gently, stirring together. Add the squash and turn up the heat to medium-high. Cook, stirring, until the liquid reduces and the squash is nicely glazed, about 8 to 10 minutes. Serve at once.
*credits to http://vegkitchen.com/recipes/winter-squash.htm

Smoked Ham and Grapes Salad with Honey-Mustard Dressing

Ingredients:

¼ kg assorted salad greens, washed and dried
120 g smoked ham, sliced into strips
¼ kg seedless grapes, halved
Honey-Mustard Dressing:
1/3 cup red cane vinegar
1/3 cup honey
1/3 cup mayonnaise
3 tablespoon Dijon mustard
½ teaspoon iodized fine salt
1/3 cup vegetable oil

Directions:

1. Chill salad greens, ham, and grapes. Arrange in individual salad bowls if desired before chilling.
2. Heat red cane vinegar and honey. Stir until honey is dissolved. Simmer for 3 minutes. Remove from heat and cool.
3. Whisk in mayonnaise, mustard and salt until well-blended.
4. Gradually whisk in vegetable oil. Chill if desired.
5. Serve with chilled salad mixture.

Mushroom and Zucchini Baked Pasta

Ingredients:

¾ kg elbow macaroni, cooked
12 cloves garlic, crushed
3 pieces large onions, chopped
3 pieces chicken bouillon cubes
5 ¼ cups canned oyster mushrooms, coarsely chopped or sliced
1 ½ cups canned straw mushrooms, sliced
1 ½ cups chicken stock (water can be replaced if not available)
750 g spaghetti sauce
3 pieces medium-sized zucchini, cubed
3 cups grated quickmelt cheese
1 tablespoon chopped parsley

Directions:

1. Preheat oven to 350ºF. Sauté garlic, onions and bouillon cubes in 1/3 cup oil. Add mushrooms, chicken stock, spaghetti sauce, 2 ¼ tablespoon iodized salt and ¾ tablespoon pepper. Simmer for 2 minutes. Add zucchini and simmer for another minute.
2. Mix vegetable mixture with cooked elbow macaroni and half of cheese. Divide and spread in 3 greased 8”x11” pans or oven-proof dishes. Top with remaining cheese and parsley. Bake for 10 minutes.

Beef Lettuce Rolls

This recipe can make 18 servings.

Ingredients:

3/4 kg beef tenderloin or sirloin, tapa-style then sliced
3 tablespoon sesame oil
1/3 cup cooking oil
3/4 to 1 kg wide iceberg lettuce leaves, rinsed and dried
3 cups cooked rice, divided into 36

Marinade:
12 cloves garlic, crushed
1 1/2 tablespoon tausi, rinsed once then mashed
1/2 tablespoon iodized fine salt (or 1 1/2 tablespoon iodized rock salt)
3/4 teaspoon pepper
750 g spaghetti sauce
1 tablespoon chili pepper sauce

Direction:

1. Marinate meat for 10 minutes. Fry over high heat (in 12 small batches) in sesame and cooking oil until brown and tender. Divide mixture into 36.Set aside.
2. Roll meat mixture and rice in 2 lettuce leaves. Secure with toothpicks. Serve immediately.

Tofu Cream Cheese

Ingredients:
12.3 oz. extra firm silken tofu
3 1/2 Tbsp. cashew butter or 5 Tbsp. raw cashews, finely ground
4 1/2 tsp. lemon juice
1/2 tsp. salt
1 tsp. liquid sweetener (optional)

Directions:
• Place the tofu in a clean tea towel, gather the end up and twist and squeeze for a couple of minutes to extract most of the water.
• Crumble into a food processor with the remaining ingredients and process for several minutes until the mixture is very smooth. You may have to stop the machine and loosen the mixture with a spatula once or twice.
• Use right away or scrape into a covered container and refrigerate. It firms up with refrigeration.

Cajun Vegetable Gumbo

Ingredients:

2 lbs. greens (collard, mustard, or turnip), washed and stemmed
1/4 cup plus 2 Tbsp. vegetable oil
1/4 cup flour
2 large onions, finely diced
1 green bell pepper, finely diced
4 stalks celery, finely diced
1 16-oz. can plum tomatoes, drained and coarsely chopped
1/4 cup liquid hot sauce (such as Texas Pete’s)
3 bay leaves
1 tsp. file powder (a Cajun spice)
Cayenne pepper, to taste
1/2 tsp. each thyme, oregano, and basil
1/4 cup fresh parsley, chopped
3 garlic cloves, minced
Salt and freshly ground black pepper, to taste
6 cups vegetable or faux chicken broth
1 10-oz. package frozen okra
1 16-oz. can kidney beans, drained and rinsed
2 cups cooked white rice

Directions:

• Place the greens in a large soup pot with enough water to just cover the greens. Bring to a boil and cook for 15 minutes. Drain, reserving 2 cups of the cooking water. On a cutting board, coarsely chop the greens and set aside.
• In a small saucepan over medium-low heat, whisk 1/4 cup oil and the flour together and cook, stirring constantly, until the roux is a dark reddish-brown, about 15 minutes. Remove the pan from the heat and set aside.
• In the large soup pot, heat the remaining 2 tablespoons of oil and sauté the onions, bell pepper, celery, and tomatoes for about 10 minutes or until the vegetables are wilted.
• Add the hot sauce, bay leaves, file powder, cayenne, thyme, oregano, basil, parsley, garlic, salt, and pepper and cook for 5 minutes.
• Add the roux, vegetable or faux chicken broth, and the reserved greens-cooking water, stirring well to blend in the roux.
• Reduce the heat and simmer, uncovered, for 15 minutes. Add the cooked collard greens, okra, kidney beans, and rice and cook for 5 minutes.
• Remove the bay leaves and serve warm.

Cajun Vegetable Gumbo

Ingredients:

2 lbs. greens (collard, mustard, or turnip), washed and stemmed
1/4 cup plus 2 Tbsp. vegetable oil
1/4 cup flour
2 large onions, finely diced
1 green bell pepper, finely diced
4 stalks celery, finely diced
1 16-oz. can plum tomatoes, drained and coarsely chopped
1/4 cup liquid hot sauce (such as Texas Pete’s)
3 bay leaves
1 tsp. file powder (a Cajun spice)
Cayenne pepper, to taste
1/2 tsp. each thyme, oregano, and basil
1/4 cup fresh parsley, chopped
3 garlic cloves, minced
Salt and freshly ground black pepper, to taste
6 cups vegetable or faux chicken broth
1 10-oz. package frozen okra
1 16-oz. can kidney beans, drained and rinsed
2 cups cooked white rice

Directions:

• Place the greens in a large soup pot with enough water to just cover the greens. Bring to a boil and cook for 15 minutes. Drain, reserving 2 cups of the cooking water. On a cutting board, coarsely chop the greens and set aside.
• In a small saucepan over medium-low heat, whisk 1/4 cup oil and the flour together and cook, stirring constantly, until the roux is a dark reddish-brown, about 15 minutes. Remove the pan from the heat and set aside.
• In the large soup pot, heat the remaining 2 tablespoons of oil and sauté the onions, bell pepper, celery, and tomatoes for about 10 minutes or until the vegetables are wilted.
• Add the hot sauce, bay leaves, file powder, cayenne, thyme, oregano, basil, parsley, garlic, salt, and pepper and cook for 5 minutes.
• Add the roux, vegetable or faux chicken broth, and the reserved greens-cooking water, stirring well to blend in the roux.
• Reduce the heat and simmer, uncovered, for 15 minutes. Add the cooked collard greens, okra, kidney beans, and rice and cook for 5 minutes.
• Remove the bay leaves and serve warm.

Breaded Zucchini Sticks With Horseradish Dip

Ingredients:
For the Zucchini Sticks:
1 cup unbleached all-purpose flour
Salt and pepper, to taste
2 tsp. garlic powder
4 medium zucchinis, cut n half and sliced lengthwise
2 Tbsp. olive oil

For the Dip:
1 cup vegan mayonnaise
3-4 Tbsp. prepared horseradish
Salt, to taste

Directions:
• Combine the flour, salt, pepper, and garlic powder.
• Dip the zucchini sticks into the flour mixture and coat well.
• In a large skillet, heat the olive oil over medium heat. Sauté the zucchini for about 5 minutes, then place on a paper towel.
• For the dip, combine the mayonnaise, horseradish, and salt.
• Arrange the zucchini sticks on a platter.
• Pour the horseradish dip into a small bowl and serve with the zucchini.

 

Cooking Tips and Tricks

The article below was originally posted here.

Here are some secrets for saving time while jazzing and lightening up your recipes:

• Use vegetable oil instead of animal fat for frying and sautéing.

• Use vegetable stock or broth or wine instead of animal-based stocks in soups, sauces, and stews.

• To liven up your rice, heat one tablespoon of olive oil in a pot and sauté one tablespoon of garlic for two minutes. Add the rice and sauté until lightly browned. Cook the rice according to package directions, adding vegetable broth instead of water for flavor.

• Use only the freshest ingredients in your recipes.

• To perk up wilted lettuce, add lemon juice to a bowl of cold water and soak lettuce for an hour in the refrigerator.

• If a soup or stew is too salty, add chunks of raw potatoes. Discard them after they have cooked—they will have absorbed the salt. If a soup or stew is too sweet, add salt. If a main dish or vegetable is too sweet, add one teaspoon of cider vinegar.

• When sautéing zucchini, potatoes, carrots, and squash, use a fork to stir. Spoons often break up the vegetables.

• To thicken sauces: Try using cornstarch mixed with cold water (in a one-to-one ratio), brown rice flour (approximately 1 2/3 teaspoonfuls per 1/2 cup of liquid), potato starch or flour (2/3 teaspoon per 1/2 cup of liquid), tapioca flour mixed with cold water (in a one-to-one ratio), or ground nuts.

• Save time by reading a new recipe all the way through first and making sure you have all the ingredients and tools. Try mastering six to eight recipes and using them in rotation—a trick gourmet chefs use.

• Brown rice syrup can be used in place of sugar, honey, and other sweeteners. To substitute for sugar, use 1 1/4 cups of brown rice syrup for 1 cup of sugar and use 1/4 cup less of a liquid called for in the recipe.

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