Guest guest Posted October 16, 2005 Report Share Posted October 16, 2005 Please share your favorite recipes with me- I want to try some new ones. I made yummy quiches for shabbos which I have not made for years. Thanks! Elizabeth Whole Life Essentials http://www.WholeLifeEssentials.com Whole Life Coach http://www.WholeLifeCoach.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 Wow Elizabeth, Your website has a lot to offer for my essential oils cravings. I might be moving to Minneapolis so I will certainly look you up. Quiches are my thing too. I know this is " primitive " to write about, but lately I've been enjoying just simple foods. In big mortar put kosher salt and lots of cut garlic. Grind it to paste. Then pour olive oil into the mortar ( I finally found good mortar: http://kitchen-and-dining.smartbargains.com/bakeware-and-kitchen-gadgets/granite\ -4.75-mortar-and-pestle-set-show.sb Cut eggplant on thin slices put garlic oil spread on and broil. Quick, easy and it is the best. Not to mention if you put this paste on chopped tomatoes, with fresh thyme and dried basill and eat it raw. So good. Kills all germs, and reinvigorate senses. This is flu therapy dish. Stay tuned, next time I might write about baked potato:-) Anybody have recipe with turmeric in it? Reading about how it (might) prevent cancer, alzheimer's, I would like to prepare more dishes with it. Thank you, daniela - <Elizabeth Saturday, October 15, 2005 9:29 PM hearty soups for the season > Please share your favorite recipes with me- I want to try some new ones. > I made yummy quiches for shabbos which I have not made for years. > > Thanks! > Elizabeth > > Whole Life Essentials > http://www.WholeLifeEssentials.com > Whole Life Coach > http://www.WholeLifeCoach.com > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 Tuscan Winter Vegetable Soup - Recipe Adapted from The Strang Cookbook for Cancer Prevention, by Laura Pensiero and Susan Oliveira (Dutton, 1998). 3 cups cooked or canned chickpeas 2 garlic cloves, peeled and crushed 3 medium celery stalks, chopped 3 medium carrots, peeled and chopped 1 large red onion, peeled and chopped 2 tablespoons olive oil 2 bunches Swiss chard, cleaned 1/2 head Napa or Savoy cabbage 1/4 cup chopped Italian parsley 2 fresh rosemary sprigs, (leave on stem) One 14 1/2-ounce can plum tomatoes, drained 6 cups boiling water or vegetable broth 5 ounces stale bread, such as semolina or baguette, sliced (about 3/4 loaf) salt and pepper 1. In a large saucepan over medium-low heat, saute the garlic, celery, carrots, and onion in the olive oil for about 20 minutes, stirring often so the vegetables do not brown. 2. Cut out the tough triangular inner core of the Swiss chard leaves and slice them into 1/2-inch slices. Add to the vegetables in the saucepan. Tear the Swiss chard leaves and set aside. 3. Cut out the triangular core of the 1/2 cabbage head, then discard. Place the cabbage, flat side down, on a cutting board. With a large chef’s knife, slice at close intervals down the cabbage, forming long, ribbonlike strips. Set aside with the Swiss chard leaves. 4. Add the parsley, rosemary sprigs, and tomatoes to the saucepan and cook at a low simmer for 15 more minutes. Add cabbage and Swiss chard leaves, half of the chickpeas, and enough boiling water or stock to cover. Simmer for 20 minutes. 5. Puree remaining chickpeas in a food processor and add to the soup with just enough boiling water or stock to keep the soup liquid. Remove the rosemary sprigs and add the bread slices. Add more liquid if necessary, but keep in mind that the soup should have a very thick “stew like” consistency. ==================================== Split Pea and Lentil Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Yellow split peas (1/2 lb) 2 cups Water 1 tablespoon Olive oil 1/2 cup Onion(s) -- chopped 1/2 cup Celery -- chopped 1/2 cup Unpeeled carrots -- chopped 1/2 cup Parsnips -- chopped 4 cups Vegetable stock 1 Bay leaf 2 cups Tomatoes -- peeled and diced 1 1/4 cups Lentils (1/2 lb) -- pref French green le 1/4 teaspoon Pepper 2 teaspoons Salt 1 teaspoon Ground cumin -- pref roasted *1 tsp turmeric *1 tsp coriander 1. soak the split peas in the water for 1 hour. 2. Heat a large, heavy pot for 1 minute. Add the olive oil and then the onion. Saute‚ until the onion begins to color, about 5 minutes. Add the celery, carrots, and parsnips, and saute‚ until they soften, about 5 minutes. 3. Add the stock, bay leaf, tomatoes, lentils, and split peas and their soaking water. Bring to a simmer over high heat, add the pepper and stir. Turn the heat to low, cover, and simmer until the beans are tender, about 1 hour. Add the salt and cumin. Remove the bay leaf. Serve hot. Can be refrigerated for 2 days. Reheat before serving. *my additions ============================ Curried Squash Soup 4 Tablespoons (1/2 stick) vegan margarine 2 large yellow onions, chopped 1 bunch scallions, chopped - separate white and green parts 2 celery stalks, chopped 2 carrot, peeled and chopped 1 Tablespoon curry powder 2 medium butternut squash, peeled, seeded, and chopped 2 large Granny Smith apples, peeled, cored, and chopped 4 cups " chicken " -style vegetarian broth 1 cup apple cider salt and fresh ground pepper to taste pinch freshly grated nutmeg (optional) diced pimento In a heavy 4-quart saucepan, melt margarine over medium low heat. Add onions, white parts of scallions, celery, and carrots. Sauté until translucent, 8 to 10 minutes, stirring occasionally. Stir in curry power and cook 2 minutes longer. Add squash, apples and stock. Bring to a boil over high heat, then reduce heat. Cover pan and simmer for 30 minutes or until squash is soft. Remove from heat and cool for at least 5 minutes. Pureé in blender or food processor in batches . Consistency should be smooth, no chunks. Return to saucepan. Stir in apple cider. Add salt, pepper, and nutmeg to taste. Simmer to heat through. Garnish with green part of scallions and diced pimento. (I think this recipe actually came from the Detroit Jewish News...) from Maida Citizens for Pets in Condos, http://www.petsincondos.org South Florida Vegetarian Events, http://www.soflavegevents.net Quote Link to comment Share on other sites More sharing options...
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