Blog Archives

Cabbage & Dumpling Soup

Cabbage & Dumpling Soup
Print Recipe
Cabbage with Tofu Dumplings.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Cabbage & Dumpling Soup
Print Recipe
Cabbage with Tofu Dumplings.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Ingredients
Servings:
Instructions
Dumplings:
  1. Blend tofu with water till smooth.
  2. form into 1/2-inch balls & set aside.
Soup:
  1. Mince core of cabbage & shred leaves finely.
  2. Heat oil in soup pot. Add cabbage & saute over medium heat till golden.
  3. Add water & bay leaf. Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes.
  4. The dumplings should be floating on the top at this point.
  5. Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the soup.
  6. Simmer for another 5 minutes.
  7. Serve, garnishing with scallions.
Share this Recipe


Bean Stew With Fennel and Tomatoes

Bean Stew With Fennel and Tomatoes
Print Recipe
Fennel and Tomaotes add zest to this Bean Stew.
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Bean Stew With Fennel and Tomatoes
Print Recipe
Fennel and Tomaotes add zest to this Bean Stew.
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Ingredients
Servings: People
Instructions
  1. Soak beans in a large bowl of water to cover for several hours or overnight. Drain.
  2. Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches.
  3. Add bay leaf and whole garlic cloves.
  4. Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes). (The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.)
  5. Don't drain beans until fennel and tomato sauce is cooked.
  6. Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly. There should be about 8 cups of fennel slices. Discard stalks or save for soup.
  7. Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes. Do this in batches if necessary.
  8. Add tomato to fennel; cook 5 or 6 minutes.
  9. Discard garlic and bay leaf from beans; drain beans. Add beans to the skillet, tossing gently to combine all the ingredients.
  10. Add parsley and chopped fennel leaves. Season with salt and pepper.
  11. Remove from heat, add lemon juice and remaining olive oil to taste.
  12. Serve warm or at room temperature.
Recipe Notes

Prep Time: 25 minutes
Soaking Time: Several hours
Cooking Time: 1 hour

Share this Recipe


Apple Barley Soup

Apple Barley Soup
Print Recipe
Apple and Barley make a wonderful soup.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Apple Barley Soup
Print Recipe
Apple and Barley make a wonderful soup.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Ingredients
Servings:
Instructions
  1. In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned.
  2. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf.
  3. Cover and cook for one hour or until barley is tender.
  4. Add apples, parsley and lemon juice.
  5. Cook for 5 minutes or until apples are slightly soft.
  6. Discard bay leaf and serve.
Share this Recipe


Tomato Bisque

Tomato Bisque
Print Recipe
A great start to any meal, or a wonderful snack.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Tomato Bisque
Print Recipe
A great start to any meal, or a wonderful snack.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Peel and seed tomatoes.
  2. Saute onion in butter and add the chopped tomatoes. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
  3. Remove bay leaf and cloves and transfer mixture to blender or food processor to puree.
  4. Strain. Add cream and milk and heat through.
  5. Serve topped with toasted buttered croutons. Sprinkle with chopped chives.
Share this Recipe


Country Ranch Soup

Country Ranch Soup
Print Recipe
Sopa Rancheros De Campos
Servings Prep Time
8 120 minutes
Servings Prep Time
8 120 minutes
Country Ranch Soup
Print Recipe
Sopa Rancheros De Campos
Servings Prep Time
8 120 minutes
Servings Prep Time
8 120 minutes
Ingredients
Servings:
Instructions
  1. Saute the onion and vegetables in the butter, and when light brown, mix in the flour and transfer to a 350 degree oven for 20 minutes to brown through without scorching.
  2. While the vegetables are finishing, take the stewed tomatoes and cloves of garlic and heat in a skillet to dry them out. Dry them to the point where the liquid is almost gone, but not completely gone, just enough to concentrate the flavors. Set this skillet aside, if you finish before the vegetables are ready.
  3. Scrape the contents of the baked vegetables into 3 quarts of soup stock and add the stewed tomatoes, the garlic, the bay leaf, and chile powder. Simmer for one hour, skimming occasionally and season well with salt.
Share this Recipe


Vegetable Minestrone Soup

Vegetable Minestrone Soup
Print Recipe
Italian Favorite modified for Vegetarians.
Servings Prep Time
12 People 60 minutes
Servings Prep Time
12 People 60 minutes
Vegetable Minestrone Soup
Print Recipe
Italian Favorite modified for Vegetarians.
Servings Prep Time
12 People 60 minutes
Servings Prep Time
12 People 60 minutes
Ingredients
Servings: People
Instructions
  1. In a Saute pan heat olive oil. Saute garlic, onions and leek. Add tomatoes and one can water, potatoes, celery and carrots and cook 25 minutes.
  2. Add barley and cook 10 minutes. Add remaining ingredients and cook 20 minutes or until barley is done.
  3. Makes about 1 gallon.
Share this Recipe


Rinder Rouladen (Fake Beef Rolls)

Rinder Rouladen (Fake Beef Rolls)
Print Recipe
Vegetarian version of the German Rinder Rouladen (Beef Rolls).
Prep Time
45 minutes
Prep Time
45 minutes
Rinder Rouladen (Fake Beef Rolls)
Print Recipe
Vegetarian version of the German Rinder Rouladen (Beef Rolls).
Prep Time
45 minutes
Prep Time
45 minutes
Ingredients
Servings:
Instructions
  1. Lay dinner cuts on a flat surface, and cut in half lengthwise. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, bacon bits, and onion among the dinner cuts equally.
  2. Roll up dinner cuts jelly-roll fashion, secure with beef-roll clamps, toothpicks, or thread.
  3. Heat oil in a heavy saucepan, add the dinner cuts, and brown well on all sides, about 15 minutes.
  4. Pour in hot broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes.
  5. Remove dinner cuts, discard clamps, and arrange on a preheated platter.
  6. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately.
Share this Recipe