We’re so excited that our exchange student daughter from Germany is coming to visit us this Christmas! (Our first Christmas with her in three years.) She is now a vegetarian, and I am the chief cook and bottle washer for a family of carnivores. (My husband’s family owned and operated a meat packing company for about 50 years.)
Do any of you have good veggie recipes? Sure would appreciate your help!!
Blessings! Sue
Sometimes plans go awry. I fully intended to post yesterday, but my dad has the stomach flu, so I spent part of my day at their house, trying to keep everything under control. I’ll go back today and prepare some meals for my mother. (Dad’s still on the “gingerale diet”.) Meanwhile, I’m praying hard that…
This month, we will give away a wonderful book by Mary B. Knapp. Set in the 1940s and 1950s on a small Midwest farm, WINSOME WINTERS is a delightful visit to that time when families were pulling themselves out of the Great Depression. From the back cover: “What was it really like to grow up…
This month we’re giving away another great cookbook, a new hardcover edition of Patti LaBelle’s DESSERTS LABELLE, Soulful Sweets to Sing About! Full-color recipes include: The Sweet Potato Pie, Jammin’ Blackberry Jam Cake with Caramel Icing, Chocolate Flan Cake, Lemon Mousse with Blackberries, Cinnamon Crumb Cake and many, many more! To have your name included…
Wild Word Friday! My Great Grandma Clare made the best BISCUITs I’ve ever tasted. They were the melt-in-your-mouth kind of BISCUITs, and, because I never did get her recipe, I have spent my adult life trying to duplicate her masterpiece, without success. So, as a tribute to my Great Grandma Clare, I decided take a…
HAPPY THANKSGIVING!! I can’t say that pumpkin is my favorite kind of pie, but it’s up there in the top 5 — maybe after cherry, blueberry, raspberry, and apple. Of course, for Thanksgiving and Christmas I absolutely adore it. Years ago I found a great recipe in one of those lovely community cookbooks that includes…
Congratulations to Karla Russell who won our February 2019 FREE BOOK! This month our give-away book is a cookbook. When asked about her favorite comfort food, Karla said, “Potato Soup and Homemade Bread.” Definitely the favorites of many!! Karla, please message me your address on Facebook at Sue Harrison Author or email me at sue@sueharrison.com….
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Hi Sue,
I’ve been vegetarian for a few months, but my husband has been for ten years – I don’t have a full recipe for you, but grilling and slicing up a portabello mushroom into strips is a great chicken substitute for any pasta dish. Or, there’s a wheat protein called Seitan (say-tahn) that browns in a pan just like chicken and is great for stir fry. You could probably quiz your meat-eating family to see who can tell it’s not chicken in a completed dish 🙂
Best of luck,
Courtney
Thank you, Courtney! Both ideas sound great!
ZUCCHINI SLICE”
5 EGGS
1 MEDIUM WHITE ONION
100 GMS BACON PIECES (OPTIONAL)
1 CUP S.R.FLOUR
HALF CUP OIL
1 LGE ZUCCHINI GRATED (LEAVE SKIN ON)
THREE QUATER CUP CHEESE (MOZZARELLA GRATED OWN CHOICE)
PEPPER.(SALT IF REQUIRED)
METHOD;
BEAT EGGS TILL NICE AND FLUFFY ADD ONIONS AND OIL THEN ADD THE FLOUR ZUCCHINI & CHEESE.
PUT INTO NON STICK SLICE DISH.(STILL GREASE IT SO SLICE WILL COME OUT EASY)
COOK IN MOD OVEN FOR 40MINS 180 (GAS OVEN AUSSIE)YOU WILL NEED TO DO SOME SUMS !!!
GARNISH:
WITH CHEESE POPPY SEEDS AND SESAME SEEDS
THE OIL I HAVE BEEN PUTTING LESS IN NOT ALL THE HALF CUP AND FOUND THAT WAS BETTER NOT SO MOIST.THIS IS VERY EASY TO WHIP UP AND YOU CAN SERVE THIS FOR PEOPLE WHO LIKE TO HAVE SOME BACON.ENJOY! SERVE HOT OR COLD.
JELLY YOGURT SWEET:
1 PCK L0W JOULE JELLY (ANY FLAVOUR)
200 gms (sml carton) Natural Yogurt
FOLLOW DIRECTION ON JELLY PACKET AND MAKE UP AND PUT INTO FREEZER JUST TO SET TILL IT;S WOBBLY THAN TAKE OUT AND WHIP UP AND ADD YOGURT AND WHIP IT ALL IN AND GARNISH WITH HAZLENUT MEAL AND SET. SERVE WITH ANY FRUIT AND ICECREAM.IT’S YUMMIE!
SUE I WILL BE SENDING SOME RECIPES BY MAIL FOR YOU TO TRY OUT.DO YOU MAKE SPONGES? I HAVE FANTASTIC RECIPE FOR CUSTARD POWDER SPONGE AND IT’S SO EASY TO WHIP UP.
TRISH
Thank you, Trish! Sounds wonderful, and I have all the ingredients – except the Zucchini – on hand. I’ll leave out the bacon for Leonie. . The yogurt treat sounds great, too! I appreciate your help.
Trish, please do send the custard powder sponge recipe. I’ll learn how to make the sponge!
Sue another quick dish you can make up is Stir Fry with lots of interesting vegies.Or get frozen packet and add to it and put some Tofu (Japanese)thats the one I like best and just put through some Oyster sauce or vegetarian sauce.Have some rice with it is very nice and easy.Do you make Quiche?I have easy one that I make quite often.Hope you enjoy trying out all these nice dishes.Sent you some recipes in mail today. By the way did you receive Jacqui Lawson advent calander to down load for computor.It starts working next Wednesday 1st Dec.The site is quite safe I use it all the time as I”m member.I have one on my computor.Trish
Yes, Trish, I received the calendar. It will be handy, I’m sure! Thank you! Sorry that I let that go by without a “thank you.”
I’ve never made a quiche, but I have pie dough leftover (my recipe makes 4 pies) so I think I’ll try out a quiche on my daughter-in-law, who is always a very good sport about trying out my new recipes. Thank you for that idea, and the Stir Fry, also for the recipes coming my way. You’re a sweetheart!
hi Sue,
I have a very nice recipe for “Saag Aloo”… Saag= spinach and Aloo= potato.
Saag aloo
Ingredients:
450 gr. Fresh spinach leaves , washed and drained
3 tbsp. Sunflower oil
½ tsp. Cumin seeds
2 medium onions chopped finely
1 tsp. Ginger garlic paste (grate some ginger and garlic finely)
1 medium tomato chopped finely
½ tsp. Chilli powder
½ tsp. Garam masala (Indian spice mix)
Pinch of salt
2 medium potatoes cubed in small even sizes
2 tbsp. Cream
Slivers of ginger (optional)
Method:
Put the spinach with some water in a heavy pan and cook uncovered on hight heat until wilted.
Cool slightly and grind along with enough of the cookingwater to a thick puree in a blender, reserve the puree.
Heat the oil in a heavy bottomed or non-stick pan and fry the cumin seeds until they crackle. Add the onions and fry until soft.
Stir in the garlic ginger and tomato and cook on low heat until mushy for 5 minutes.
Add the spice powders salt and potatoes.
Add a little water and cook until the potatoes are done. Add the pureed spinach, heat trough and take off the heat.
Serve hot. Swirled with the cream and the slivers of ginger sprinkled on the top.
serve with white rice and some mango chutney.
Jackie
Thank you, Jackie! That sounds wonderful. Your recipes are so unique and delicious. Can’t wait to try this one!
your welcome, do experiment a little with the amount of chili powder, it can be a little too harsh sometimes, it is better to add a little pinch first, you can always add a bit more later.
Here is another favorite one of myself: a wholesome hearthy dish that is yummie.
(toor dhal = yellow lentils) , if unavailable try to use green or red lentils.
Tarka Dhal
Ingredients:
250 gr. toor dhal
1,5 liter water
1 tsp. turmeric powder
¼ tsp. chili powder
salt
1 tablespoon ghee or oil
2 tsp. cumin seed
3 dried red chilies
1 tablespoon garlic finely chopped
1 onion finely sliced
2 tomatoes chopped
1 tsp. coriander powder
2 tbsp. fresh coriander chopped or dried fenugreek leaves
start by washing the toor dhal thoroughly in water. Soak the toor dhal. Whilst the dhal is soaking prepare the rest of the ingredients.
After soaking: boil the toor dahl in 1,5 liter of water with a pinch of salt, the turmeric & chili powder for 20 to 30 minutes on medium heat ( until the lentils are soft ).
In the meanwhile heat ghee or oil in a big pot, add the onion, fry until golden brown.
When the onion starts to brown add the garlic & red chilies and a pinch of salt, sauté for 2 – 3 minutes. Now add the tomatoes and mash a little bit with a wooden spoon.
Add the cumin seed & coriander powder before the heat rises in the pan and stir into the mixture. keep your pan well hydrated with water when required.
Add the cooked lentils , mix together, stir the coriander in. if too dry add some water to give it all a more runny texture.
Spoon into bowls and enjoy
Wow, Jackie, thank you again!
another one, we love this recipe, homemade pizza base and sauce, I did not include toppings, I usually make the base and sauce then I put grated cheese, fried mushrooms, fried peppers, pineapple, tuna etc. on the counter put it on the base+sauce and pop in the oven.
I discovered that a very high heat is best and cook on a so called “pizza plate” (a non-stick plate with holes in it).
Basic recipe pizza dough
Makes 4 medium sized pizza bases
Ingredients:
7 gr. Dried yeast
2 tsp. Sugar
500 gr. Strong white flour
4 tbsp. vegetable oil
1 heaped tsp. Salt
Method:
Dissolve the yeast and sugar in 2 dl. of lukewarm water in a small bowl.
Leave to stand for 10-20 min.
Stir through.
Add the flour in a bowl.
Add the yeast mixture, 6 tbsp. lukewarm water, the oil and salt.
Mix together and knead into an elastic dough that doesn’t stick.
Shape into a ball.
Cover with a moist tea towel.
Leave to stand in a dark, draft-free place for about 30-45 min.
(Make the sauce and toppings for your pizza during this process).
Divide the dough in 4 portions.
Put some flour on your workspace.
Preheat the oven to 220 celsius degrees.
Press the dough flat with the palm of your hand, then roll thin with a rolling pin.
Add sauce and toppings.
Bake the pizza for 10-15 min on a pizza stone or oiled baking sheet.
Notes:
Sugar activates yeast, therefore is dissolved with the yeast. Salt on the other hand blocks the yeast become active, therefore the salt is added after the yeast is dissolved with sugar
The temperature of the water is important. Too hot and the water kills the yeast, too cold does not activates yeast. Lukewarm is the best.
Basic recipe pizza sauce
Ingredients:
1 onion, finely chopped
2 tbsp. vegetable or olive oil
2 cloves of garlic, finely chopped
½ tsp. Sugar
4 dl. tin of chopped tomatoes
½ tsp. Italian herbs
½ tsp. Salt
Method:
Heat the oil in a saucepan, sweat the onion and garlic off.
Add the sugar.
Add the tomatoes and Italian herbs, simmer for 10 min.
Puree with a handblender.
enjoy, Jackie
I love pizza with a homemade crust! I can’t wait to try this version, Jackie. Thank you!
Christmas Eve was often my favorite growing up! We would go to 5:00 mass-the only time I ever liked going to church-and then come back to my parent’s home for an “appetizers only” party. My dad would make his well-known pizza bread. We gorged on many different dips and other fun foods and just enjoyed each other’s business. This year will be my 1st time hosting it and I can’t wait. Oh, and we also had Christmas Eve pajamas!