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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.
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Boolawnee (Fried Leek Pastries)

Boolawnee (Fried Leek Pastries)
Print Recipe
Little pastries stuffed with Chili and Leeks.
Servings Prep Time
12 Pasteries 60 minutes
Servings Prep Time
12 Pasteries 60 minutes
Boolawnee (Fried Leek Pastries)
Print Recipe
Little pastries stuffed with Chili and Leeks.
Servings Prep Time
12 Pasteries 60 minutes
Servings Prep Time
12 Pasteries 60 minutes
Ingredients
Pastry
Leek Filling
Servings: Pasteries
Instructions
  1. Sift flour and salt into a bowl, make a well in the center and add water.
  2. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary.
  3. Wrap in plastic film and leave to rest for 30 minutes.
  4. Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels.
  5. Place Leeks flat on board, cut along length at 5 mm (1/4 inch) intervals then across to dice.
  6. Measure in cup measure and place in bowl.
  7. Add salt and chili pepper and knead with hand to soften leeks. Stir in oil.
  8. Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4 inch) circle. Alternatively roll out dough and cut into 10 cm (4 inch) rounds.
  9. Place about 2 teaspoons leek filling in center of circle, moisten pastry half way round edge of circle and fold pastry over filling. Press edge to seal well, and using the edge of a thimble, (the traditional method) or a coffee spoon make little crescent- shaped marks around the edge, or press with fork.
  10. Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly.
  11. Drain on paper towels and serve hot or warm.
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Black-Eyed Peas And Barley Pilaf

Black-Eyed Peas And Barley Pilaf
Print Recipe
Green peas, Black-eyed Peas and Barley.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Black-Eyed Peas And Barley Pilaf
Print Recipe
Green peas, Black-eyed Peas and Barley.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Ingredients
Servings:
Instructions
  1. Combine all ingredients in large skillet or saucepan.
  2. Bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until barley is tender.
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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

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Basmati Rice With Nuts And Dried Fruit

Basmati Rice With Nuts And Dried Fruit
Print Recipe
The rich flavor of the Basmati Rice is enhanced by fruits and nuts in this recipe.
Servings Prep Time
8 People 45 minutes
Servings Prep Time
8 People 45 minutes
Basmati Rice With Nuts And Dried Fruit
Print Recipe
The rich flavor of the Basmati Rice is enhanced by fruits and nuts in this recipe.
Servings Prep Time
8 People 45 minutes
Servings Prep Time
8 People 45 minutes
Ingredients
Servings: People
Instructions
  1. Soak the rice in water to cover for 30 minutes; drain.
  2. Heat a 3 quart pan over medium high heat until hot. Add the oil and the onion. Cook, stirring until the onion is lightly browned, about 1 minute.
  3. Add the ginger, garlic, chilies, garam masala, salt, and pepper and cook for 10 seconds.
  4. Add the rice and cook, stirring, until the mixture is well coated with the oil, about 1 minute.
  5. Add the broth and bring to a boil. Cook, uncovered, over medium high heat until the liquid drops to the level of the rice. Reduce the heat, cover and simmer on low until the rice is tender, about 15 mins.
  6. Remove the rice to a serving platter.
  7. Sprinkle the apricots, nuts, prunes, green onion and coconut over the rice.
  8. Serve with the plum sauce on the side.
Recipe Notes

Can substitute raisins for prunes.

**Such as McKay's Chicken Style Broth and Instant Season.   

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Bananas With Green Split Peas

Bananas With Green Split Peas
Print Recipe
Bananas and Green Peas go well together in this recipe.
Servings Prep Time
8 People 20 minutes
Cook Time
120 minutes
Servings Prep Time
8 People 20 minutes
Cook Time
120 minutes
Bananas With Green Split Peas
Print Recipe
Bananas and Green Peas go well together in this recipe.
Servings Prep Time
8 People 20 minutes
Cook Time
120 minutes
Servings Prep Time
8 People 20 minutes
Cook Time
120 minutes
Ingredients
Servings: People
Instructions
  1. Cook peas in enough water to cover until tender, about 1 1/2 hours.
  2. Peel bananas & lay them whole on top of the peas without mixing. Cook for 10 minutes. Add water if necessary to prevent sticking.
  3. Meanwhile, heat the oil & brown the onions.
  4. With a slotted spoon, remove the bananas & peas & add to the onions.
  5. Sprinkle in the salt & cook over medium heat, stirring gently but constantly, until the oil has been absorbed. Serve hot.
  6. Serve hot.
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Baked Stuffed Vidalia Onions

Baked Stuffed Vidalia Onions
Print Recipe
Spicy blend of Cayenne pepper and Cumin add a real flavor to these stuffed onions.
Servings Prep Time
4 45 minutes
Servings Prep Time
4 45 minutes
Baked Stuffed Vidalia Onions
Print Recipe
Spicy blend of Cayenne pepper and Cumin add a real flavor to these stuffed onions.
Servings Prep Time
4 45 minutes
Servings Prep Time
4 45 minutes
Ingredients
Servings:
Instructions
  1. Peel onion then slice the tops off & hollow out. Leave about a 1/2-inch shell. Reserve the onion centres.
  2. Place shells in a steamer basket & steam for 6 minutes after the water has come to a boil.
  3. Measure 1/2 cup of the reserved onion & finely chop. In a small skillet heat oil & saute onion till it is soft.
  4. Stir together TVP flakes & water. Add seasonings & mix well. Combine with the cooked onions & stir in the breadcrumbs.
  5. Place the hollowed out onion shells in a baking dish.
  6. Spoon filling into the shells. Any remaining filling that won't fit into the shells can be placed around the shells.
  7. Leave uncovered bake at 375˚F for 30 to 35 minutes.
  8. Let stand for 5 minutes before serving.
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Baked Noodles With Spinach & Yogurt

Baked Noodles With Spinach & Yogurt
Print Recipe
Noodles, Cheese, Spinach and Yogurt cassarole.
Servings Prep Time
4 People 45 minutes
Servings Prep Time
4 People 45 minutes
Baked Noodles With Spinach & Yogurt
Print Recipe
Noodles, Cheese, Spinach and Yogurt cassarole.
Servings Prep Time
4 People 45 minutes
Servings Prep Time
4 People 45 minutes
Ingredients
Servings: People
Instructions
  1. Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook, uncovered, stirring occasionally, until tender. Drain noodles in colander.
  2. Preheat oven to 400.
  3. Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese mixture.
  4. Pour into a 1-quart baking dish; top with Cheddar cheese.
  5. Cover and bake 20-25 minutes. Uncover and bake until cheese is melted and brown.
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Baked Bulgur With Pecans

Baked Bulgur With Pecans
Print Recipe
Bulgur Wheat and Pecans go well together in this recipe.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Baked Bulgur With Pecans
Print Recipe
Bulgur Wheat and Pecans go well together in this recipe.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray.
  3. Place bulgur, basil, salt and pepper in prepared baking dish.
  4. Add boiling water and mix well.
  5. Cover tightly and bake 20 minutes.
  6. Fluff with a fork, add pecans, and mix well.
  7. Serve hot.
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Baba Ganouj (Tangy Eggplant Dip)

Baba Ganouj (Tangy Eggplant Dip)
Print Recipe
This recipe can be used as a sandwich spread or a dip.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Baba Ganouj (Tangy Eggplant Dip)
Print Recipe
This recipe can be used as a sandwich spread or a dip.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 300˚F.
  2. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork.
  3. Add remaining ingredients and mix well.
  4. Makes 4-6 sandwiches or serves 6-8 as a dip.
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