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Cabbage Curry

Cabbage Curry

Print Recipe

Quick and easy side dish.

• CourseSide Dish
• CuisineIndian
• Skill LevelEasy

Servings	Prep Time
8	30 minutes

Servings Prep Time 8 30 minutes

Cabbage Curry Print Recipe Quick and easy side dish. CourseSide Dish CuisineIndian Skill LevelEasy Servings Prep Time 8 30 minutes Servings Prep Time 8 30 minutes

Ingredients

• 2 Tbsp oil
• 1 Tsp Mustard seeds
• 1 Tsp Urad Dal
• 1 Tsp Cumin seeds
• 1 Each Jalapeño Chopped
• 1 Cup Mixed vegetables Peas, Carrots, Corn.
• 1 Each Cabbage Medium
• Pinch Salt to taste
• 1 Pinch Turmeric

Servings:

Instructions

1. Heat oil, mustard seeds, Urad Dal, cumin seeds, and green chili. Roast for a few seconds.
2. Add mixed vegetables and cabbage. Sprinkle salt and turmeric.
3. Cook on high heat for a couple of minutes, then cover and cook on low until done, about 20 minutes.

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Cabbage Cooked With Bean Curd

Cabbage Cooked With Bean Curd

Print Recipe

Shiitake mushrooms, Tofu, and Mirin sauce.

• CourseSide Dish
• CuisineJapanese
• Skill LevelEasy

Servings	Prep Time
6	60 minutes

Servings Prep Time 6 60 minutes

Cabbage Cooked With Bean Curd Print Recipe Shiitake mushrooms, Tofu, and Mirin sauce. CourseSide Dish CuisineJapanese Skill LevelEasy Servings Prep Time 6 60 minutes Servings Prep Time 6 60 minutes

Ingredients

• 3 Each Shiitake Mushrooms Large
• 2 Each Cakes medium tofu
• 1 Lbs Cabbage sliced
• 3 Tbsp oil
• 1/2 Tsp salt
• 2 Tsp soy sauce
• 1 Tsp Mirin sauce

Servings:

Instructions

1. Soak mushrooms in 3/4 c hot water for 1/2 hour.
2. Put tofu onto a paper towel & leave to drain for 30 minutes.
3. Remove mushrooms from water, reserve liquid. Cut off & discard stems. Slice caps into 1/4" wide strips.
4. Heat oil in an 8" skillet. When hot, put in cabbage & mushrooms. Stir fry for 1 minute, till cabbage wilts.
5. Reduce heat to medium. Crumble tofu and add it to the skillet.
6. Add salt, soy sauce & mirin. Stir fry for another 5 minutes.
7. Serve warm.

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Cabbage & Dumpling Soup

Cabbage & Dumpling Soup

Print Recipe

Cabbage with Tofu Dumplings.

• CourseSoup
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
8	45 minutes

Servings Prep Time 8 45 minutes

Cabbage & Dumpling Soup Print Recipe Cabbage with Tofu Dumplings. CourseSoup CuisineAmerican Skill LevelEasy Servings Prep Time 8 45 minutes Servings Prep Time 8 45 minutes

Ingredients

• 1/4 Lbs Frim tofu
• 4 Tbsp Water
• 1 Cup whole-wheat flour
• 1/8 Tsp black pepper
• 1/4 Tsp salt
• 1/2 Each Cabbage
• 1 Tbsp Corn oil
• 8 Cups Boiling water
• 1 Each Bay Leaf
• 1 Tbsp soy sauce
• Chopped scallions

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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Broccoli Quiche

Broccoli Quiche

Print Recipe

Broccoli, mushrooms, and onions combined with 2 kinds of cheese.

• CourseMain Course, Side Dish
• CuisineFrench
• Skill LevelEasy

Servings	Prep Time
10	30 minutes

Servings Prep Time 10 30 minutes

Broccoli Quiche Print Recipe Broccoli, mushrooms, and onions combined with 2 kinds of cheese. CourseMain Course, Side Dish CuisineFrench Skill LevelEasy Servings Prep Time 10 30 minutes Servings Prep Time 10 30 minutes

Ingredients

• 2 Cups Fresh broccoli florets
• 1/2 Cup onions Chopped
• 1/2 Cup mushrooms Fresh, Sliced
• 4 Each Eggs Beaten
• 1/2 Cup half and half
• 2 Cups rice Cooked
• 4 Oz Swiss Cheese Shredded
• 4 Oz cheddar cheese Shredded
• 1/4 Tsp seasoned salt
• 1/8 Tsp Cayenne Pepper
• Tomato rose for garnish optional

Servings:

Instructions

1. Combine broccoli, onions, and mushrooms in greased 10-inch microproof quiche dish or pie plate. Cover and cook on HIGH (maximum power) 5 minutes.
2. Blend eggs and half and half in medium bowl. Add rice, cheeses, salt, and pepper; stir. Pour mixture over vegetables; stir gently. Cook uncovered on MEDIUM (50% power) 9 to 11 minutes, or until quiche is set. Let stand 10 minutes.
3. Garnish with tomato rose.

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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.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

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. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 6 30 minutes Servings Prep Time 6 30 minutes

Ingredients

• 2 Cup frozen peas thawed
• 3/4 Cup Quick cooking barley
• 1/4 Cup parsley chopped
• 1/4 Cup onion chopped
• 1 Tsp Thyme.
• 1/2 Tsp salt
• 1 Can Black eyed peas 15 oz, cooked.
• 1 Container vegetable broth 14 1/2 oz

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 Curd & Coconut Soup

Bean Curd & Coconut Soup

Print Recipe

Tofu and Coconut highlight this recipe.

• CourseSoup
• CuisineThai
• Skill LevelEasy

Servings	Prep Time
6	45 minutes

Servings Prep Time 6 45 minutes

Bean Curd & Coconut Soup Print Recipe Tofu and Coconut highlight this recipe. CourseSoup CuisineThai Skill LevelEasy Servings Prep Time 6 45 minutes Servings Prep Time 6 45 minutes

Ingredients

• 2 Stalks Lemongrass
• 2 Tsp Laos powder
• 1 Carton Coconut milk
• 1 Lbs tofu Firm, diced
• 1/2 Cup White miso
• 1 Each jalapeño Pepper seeded, sliced into thin rounds
• 1 Each Lime Small, juiced
• 2 Tbsp basil and/or mint Fresh, finely chopped
• Fresh coriander as garnish

Servings:

Instructions

1. Chop lemongrass, and bruise it with the flat of a cleaver.
2. Add Laos powder and lemongrass to coconut milk, and slowly bring to a boil while stirring gently.
3. Simmer for 10 minutes.
4. Strain off lemongrass. Add tofu, stirring into stock.
5. Remove 2 cups of stock. Dissolve miso in it, and return to pot. Simmer for 5 minutes.
6. Add remaining ingredients, and serve garnished with coriander.
7. This is delicious with a bowl of Thai jasmine rice.

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Basil-Mint-Orange Pesto

Basil-Mint-Orange Pesto

Print Recipe

A different taste for the standard Pesto Sauce.

• CourseSauces and Rubs
• CuisineItalian
• Skill LevelEasy

Servings	Prep Time
1 Cup	30 minutes

Servings Prep Time 1 Cup 30 minutes

Basil-Mint-Orange Pesto Print Recipe A different taste for the standard Pesto Sauce. CourseSauces and Rubs CuisineItalian Skill LevelEasy Servings Prep Time 1 Cup 30 minutes Servings Prep Time 1 Cup 30 minutes

Ingredients

• 1 cup basil leaves Packed fresh
• 1 cup mint leaves Packed fresh
• 1/2 cup walnuts
• 2 tbsp Orange juice concentrate thawed, frozen
• 2 Clove garlic
• 1/4 Cup olive oil or more as needed

Servings: Cup

Instructions

1. In processor, blend first 5 ingredients until almost smooth. With machine running, gradually add 1/4 cup olive oil by spoonfuls.
2. Season with salt and pepper. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.)

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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.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

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. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 8 People 20 minutes Cook Time 120 minutes Servings Prep Time 8 People 20 minutes Cook Time 120 minutes

Ingredients

• 2 cups Dried green split peas
• 4 Each Ripe bananas
• 1/2 tsp salt
• 2 tbp Palm oil
• 1 Each onion Small, thinly sliced

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 Potato With Curried Mushrooms

Baked Potato With Curried Mushrooms

Print Recipe

This recipe can be modified to fit as many potatoes as are making.

• CourseMain Course, Side Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
1	10 minutes

Cook Time

60 minutes

Servings Prep Time 1 10 minutes

Cook Time 60 minutes

Baked Potato With Curried Mushrooms Print Recipe This recipe can be modified to fit as many potatoes as are making. CourseMain Course, Side Dish CuisineAmerican Skill LevelEasy Servings Prep Time 1 10 minutes Cook Time 60 minutes Servings Prep Time 1 10 minutes Cook Time 60 minutes

Ingredients

• 1 Each potato Scrubbed
• 1 Tsp butter
• 1 Each Shallot or small onion chopped
• 2 Each mushrooms Wiped and Sliced
• 1 tsp Mild curry powder.
• 1 tsp tomato puree
• 1 tbsp Low fat natural yogurt.
• 1 tsp Fresh mint or dried optional
• Salt and Pepper
• Sprig of fresh mint to garnish

Servings:

Instructions

1. Preheat the oven to 400˚ f.
2. Bake the potato in the oven for about 1 hour until cooked: (alternatively microwave on high for approximately 6 minutes).
3. Meanwhile heat the butter in a small saucepan and saute with shallots or onion for about 5 minutes until softened.
4. Add the mushrooms and cook for 2 more minutes.
5. Add the curry powder and stir well.
6. Blend the tomato puree and yoghurt. Add the chopped mint if using, and season with salt and pepper.
7. Stir into the mushroom mixture and heat gently for one to two minutes stirring constantly.
8. Split the baked potato and fill with the curried mushroom mixture.
9. Garnish with a sprig of mint.

Recipe Notes

This recipe can be modified to fit as many potatoes as are making.

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Baked Noodles With Spinach & Yogurt

Baked Noodles With Spinach & Yogurt

Print Recipe

Noodles, Cheese, Spinach and Yogurt cassarole.

• CourseMain Course
• CuisineAmerican
• Skill LevelEasy

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. CourseMain Course CuisineAmerican Skill LevelEasy Servings Prep Time 4 People 45 minutes Servings Prep Time 4 People 45 minutes

Ingredients

• 4 oz Noodles
• 1 1/2 tsp salt
• 1 1/2 Quart Water Boiling
• 8 oz yogurt
• 1/2 Cup Cheese cottage
• 10 oz spinach Frozen, thawed
• 2 Tbsp onions chopped
• 1/2 Cup Cheese cheddar, shredded

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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