1 onion (saute in a little avocado oil)
3 cloves garlic, minced (saute for full flavor)
3 cups sweet potatoes (diced pretty small)
3 cups cooked black beans (I love using dry beans and cooking ahead
1 T. cumin
1 t. salt or to taste
pepper
3-4 c. chicken broth
1. Saute the onion and then add garlic, using medium heat. Add all ingredients to a crock pot and cook for about 3 hours on high or 5 hours on low. When it is done either use an immersion blender or a food processor and process half to two-thirds of the soup. Mix together and serve. Add garnishes, such as chips, onions, avocado, etc.
Whole Wheat Yeast Waffles (overight)
1-1/4 cup (313ml) milk
1 cup (250ml) water
3 T. butter or 3 T. olive oil
2-3 T. honey
2 2/3 c. (650ml) whole wheat flour
3 eggs
2 t. active dry yeast
1/2 t. (2ml) salt
Heat milk, water, butter ad honey at 120 degree I large mixing bowl, combine flour, eggs, yeast, salt ad warmed milk mixture. Mix at low to moisten, then medium high for 1 minute. Cover and refrigerate several hours or overnight, stirring occasionally.
Preheat Waffle Maker. Pour 3/4 c. over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve while hot with toppings. Yield 7 waffles
1 cup (250ml) water
3 T. butter or 3 T. olive oil
2-3 T. honey
2 2/3 c. (650ml) whole wheat flour
3 eggs
2 t. active dry yeast
1/2 t. (2ml) salt
Heat milk, water, butter ad honey at 120 degree I large mixing bowl, combine flour, eggs, yeast, salt ad warmed milk mixture. Mix at low to moisten, then medium high for 1 minute. Cover and refrigerate several hours or overnight, stirring occasionally.
Preheat Waffle Maker. Pour 3/4 c. over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve while hot with toppings. Yield 7 waffles
Chickpea Soup
Lemon Chickpea Orzo Soup
Prep time
Cook time
Total time
Author: Alex Caspero
Serves: 8
Ingredients
- 1 tbsp. olive oil
- 1 onion, diced
- 2 large carrots, halved lengthwise and finely sliced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- ½ tsp. dried thyme
- 6 cups vegetable broth + 1 cup water
- 1 can chickpeas, rinsed and drained
- 1 small sprig rosemary
- 1 cup orzo
- 1 bay leaf
- ⅛ cup fresh lemon juice
Instructions
- Heat the olive oil over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft.
- Add the thyme and pinch of pepper; stir together.
- Add the vegetable broth and water and bring to a boil.
- Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.
- Reduce heat to low and stir in lemon juice.
Party Raspberry Punch by Kaye Calvert
2 frozen packages raspberries
1 large frozen orange juice
1 small frozen lemonade
1/2 c. sugar
Ice
1 bottle of Ginger Ale
Use 2 cans water (not 3) of frozen juice. Mix well and add Ginger Ale last. Bon Appetite
1 large frozen orange juice
1 small frozen lemonade
1/2 c. sugar
Ice
1 bottle of Ginger Ale
Use 2 cans water (not 3) of frozen juice. Mix well and add Ginger Ale last. Bon Appetite
Mary's Scones
2 ½ cup whole wheat (or white flour)
1 T. baking powder
½ t. salt
¼ lb. butter (cut up) or shortening
¼ cup sugar
1 T. baking powder
½ t. salt
¼ lb. butter (cut up) or shortening
¼ cup sugar
2/3 – 1 cup milk, light cream or buttermilk
Put flour, baking powder and salt into large bowl, whisk to
mix well. Add butter and cut in with
pastry blender until mixture looks like fine crumbles. Add sugar, toss to mix. Add milk and stir with fork until a soft
dough forms* (at this point you can add raisins, dried cranberries, choc chips
or nuts). Scoop out and drop by large
spoonfuls onto ungreased cookie sheet.
Bake in preheated 425 degree oven about 12 minutes or until light brown
on top. Cool on rack. Serve with butter, preserves or honey or
topping of your choice. DO NOT OVERBAKE!
*You can also fix these in triangle forms. Do this by forming dough into ball, put onto
a lightly floured board and give 10-12 kneads.
Pat dough into a large circle, about ½ inch thick. Cut into wedges. Place scones on an ungreased cookie sheet
slightly apart for crisp sides, touching for soft sides.
Saurkraut from Sister Peterson
Begin with one 2-lb bag of sauerkraut (I believe it is I the cold case near bacon)
Drain off about half the liquid (save in case you want to make it more sour at the end)
1 large carrot, grated
1 clove of garlic, minced
1/2 a onion, chopped
1 t. dill weed (not seed)
1 T. caraway seeds
Combine these ingredients in a pot and fill with water, just to the top of the sauerkraut.
Simmer for about an hour.
Peel and grate one large potato. Add to sauerkraut. This is what thickens it.
1/2 pound bacon, cut in small pieces and fried. Add to sauerkraut (including the fat)
It always tastes better the second day, so you can make it ahead and refrigerate it until used. Reheat.
Drain off about half the liquid (save in case you want to make it more sour at the end)
1 large carrot, grated
1 clove of garlic, minced
1/2 a onion, chopped
1 t. dill weed (not seed)
1 T. caraway seeds
Combine these ingredients in a pot and fill with water, just to the top of the sauerkraut.
Simmer for about an hour.
Peel and grate one large potato. Add to sauerkraut. This is what thickens it.
1/2 pound bacon, cut in small pieces and fried. Add to sauerkraut (including the fat)
It always tastes better the second day, so you can make it ahead and refrigerate it until used. Reheat.
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