taiwanese meefun

 

I loved all the veggies in this dish.  It was especially good with kimchi...but I'm starting to enjoy kimchi with just about anything with these sorts of ingredients.

taiwanese meefun (New York Times Page-A-Day Calendar)

5 ounces dried rice vermicelli

4 dried shiitake mushrooms

5 tablespoons olive oil (I scaled WAY back)

2 eggs, lightly beaten

2 large shallots, thinly sliced (I used green onion)

kosher salt

1 large carrot, cut into thin matchsticks (about 2 1/2 cups)

1/4 small green cabbage, shredded (about 2 1/2 cups)

8 ounces baked tofu, cut into think matchsticks (about 2 cups) (I made baked tofu cubes)

3 tablespoons soy sauce

1 teaspoon ground white pepper (I used 1/2 teaspoon ground black pepper)

1/4 cup fresh cilantro roughly chopped

chile oil, for serving

In a medium bowl, cover rice vermicelli in cold water and soak until softened, 5 to 10 minutes.  Drain and set aside.  Soak dried mushrooms in warm water until hydrated and softened, about 10 minutes, then drain and slice 1/4-inch thick.

Heat 1 tablespoon oil in a large deep skillet over medium heat.  Add beaten eggs, swirl to create an even layer and cook until eggs are set and cooked through, about 1 minute.  Transfer the cooked eggs onto a cutting board.  Let cool slightly, then cut into matchsticks.  Set aside.

Return the skillet to the stove and raise heat to medium high.  Add a little oil, the shallots and shiitake mushrooms.  Season with salt.  Cook, stirring frequently, until the edges of shallots begin to brown, 3 to 4 minutes.

Add carrot, season with salt and cook, stirring frequently, until softened but still crisp.  Add cabbage and cook stirring frequently, until slightly wilted.

Add tofu, soy sauce, drained noodles and 1 cup water, and cook stirring frequently until the noodles absorb the water, 5 to 6 minutes.  Season with salt and pepper and stir in reserved eggs to combine.  Serve topped with cilantro and chile oil.

crispy baked tofu

 

I found this recipe because I needed to make baked tofu to go into a different recipe I was making (Taiwanese Meefun).  This recipe was great!  I love that I now how how to make it so I can throw it into stir fries and other dishes and the tofu won't crumble to bits.

crispy baked tofu (cookie & kate)

1 block (12-15 ounces) organic extra firm tofu

1 tablespoon extra-virgin olive oil

1 tablespoon soy sauce

1 tablespoon cornstarch

Preheat oven to 400 degrees and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.

To prepare the tofu, drain the tofu and use your palms to gently squeeze out some of the water.  Slice the tofu into thirds lengthwise so you have 3 even slabs.  Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows. 

Line a cutting board with paper towels then arrange the tofu in an even layer on the towels.  Fold the towel over the cubed tofu then press gently to help the tofu drain.  Let the tofu rest for at least 10 minutes up to 30 minutes.

Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and soy sauce.  Toss to combine.  Sprinkle the starch over the tofu and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.

Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer.  Bake for 25 to 30 minutes, tossing tofu halfway, until the tofu is deeply golden on the edges.  Use as desired.

roasted tomato tart with ricotta and pesto

 

This recipe was an instant Hall of Fame recipe and it opened by eyes to many ideas of how to utilize puff pastry.  I already have plans to serve this at my daughter's Galentine's party this weekend.

roasted tomato tart with ricotta and pesto (New York Times cooking calendar)

4 small, multicolored tomatoes sliced 1/4-inch thick (I used many more)

kosher salt and black pepper

1 sheet packaged puff pastry, thawed (about 7 ounces)

3 tablespoons creme fraiche or sour cream (I used 1/4 cup or more ricotta cheese)

1/4 small red onion, very thinly sliced

red pepper flakes

3/4 cup ricotta

store bought pesto for drizzling

extra virgin olive oil for drizzling

fresh basil leaves, for garnish

Line a large baking sheet with paper towels.  Set the sliced tomatoes on top in a single layer.  In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper.  Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.

As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven.  Working on a large sheet of parchment paper, roll out the puff pastry into a 9 by 11 inch rectangle, trimming any uneven edges.  Prick the inside with a fork every few inches, leaving a 1/2 inch border.  Using a pastry brush, coat the center of the puff with ricotta, leaving the border unbrushed.

Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly.  Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.

Sprinkle tomatoes with red pepper flakes.  Dollop with fresh ricotta.  Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste.  Top with basil and serve warm or at room temperature.

mattar paneer (peas and paneer in spiced tomato gravy)

 

This dish was really delicious and comforting.  My husband declared it Hall of Fame.  I wasn't quite expecting that- I think that makes 3 Hall of Fame dinners in the course of a week.  This new calendar cookbook has brought some joy back into cooking.  I served grilled chicken on the side for those who wanted it.

mattar paneer (New York Times Cooking calendar)

1/4 cup neutral oil (I used about a tablespoon)

1/2 pound paneer or extra firm tofu cut into 1-inch cubes and patted very dry.

1 medium yellow onion, finely chopped

1/2 teaspoon freshly grated ginger

1/2 teaspoon freshly grated garlic

3/4 teaspoon kashmiri or other red chile powder

1 teaspoon cumin

1/4 teaspoon turmeric powder

3 medium plum tomatoes, finely chopped

1 teaspoon sea salt

2 tablespoons cashew butter

8 ounces frozen or fresh green peas (about 1 3/4 cups)

3 tablespoons heavy cream (I used 2 tablespoons)

1/2 teaspoon garam masala

rice, for serving

Heat oil in large frying pan or medium wok on high for 30 seconds.  Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes.  Remove and set aside on a plate lined with a paper towel.

In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.

Add chile powder, cumin seeds and turmeric, and stir until fragrant about 30 seconds to a minute.  Stir in tomatoes and salt.  Add 3/4 cup water.  Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.

Lower the heat to medium-low, and stir in cashew butter.  Add peas and paneer.  Stir to combine.  Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like.  Sprinkle with garam masala.  Serve with rice.

crispy potatoes for potato tacos

 

My kids really like the spicy potato tacos at Taco Bell so we recreated them at home!  They are best in the taco versus a stand alone side dish.  This was a winner!

crispy potatoes for potato tacos (i heart vegetables)

1 1/2 pounds russet potatoes, cut into 1/2" pieces

2 tablespoons cornstarch

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon cumin

1/4 teaspoon salt

1 tablespoon olive oil

for the sauce for the tacos:

2 tablespoons mayonnaise

1 tablespoon chipotle chili adobo sauce, finely chopped

1 teaspoon lime juice

Preheat oven to 450 degrees.

Line a baking sheet with parchment paper and set it aside.

In a large bowl, toss the potatoes with the cornstarch and spices until the potatoes are evenly coated.

Spread the potatoes on the prepared baking sheet in a single layer.

Drizzle with the olive oil and toss to coat the potatoes evenly (or add the oil to the bag and toss with the potatoes and spices).

Bake for 15 minutes, then flip the potatoes and continue to bake for 10-15 minutes until the potatoes are crispy.

While the potatoes are cooking, whisk together the mayonnaise, chipotle chilis and lime juice.

To make potato tacos, fill a flour tortilla with potatoes then top with shredded cheddar cheese, thinly sliced iceberg lettuce and chipotle sauce

thai curry soup with silken tofu and herbs

 

Spicy, creamy and herby.  My favorite things. This soup was SO good that my daughter asked what kind of witchcraft it was. :)  My husband declared it Hall of Fame.  We'll be enjoying this one again for sure. 

thai curry soup with silken tofu and herbs (The New York Times Cooking Page-a-Day Calendar)

2 (14 ounce) packages silken tofu, drained

2 tablespoons oil (I used 1 tablespoon)

2 shallots, peeled and minced

3 garlic cloves, peeled and sliced

1 (1-inch piece ginger, scrubbed and grated)

3 tablespoons red curry paste

1 (14 ounce) container fresh cherry tomatoes

1 quart vegetable stock

1 (13.5 ounce) can full fat coconut milk

salt

1/4 cup soy sauce

freshly ground black pepper

1 1/2 cups mixed fresh herbs such as cilantro, basil and dill (I used cilantro and basil)

2 scallions, thinly sliced

1 lime, cut into wedges for squeezing

Pat the tofu blocks dry with a clean paper towel.  Cut each block into 3 slices.

Heat a medium Dutch oven of heavy-bottomed pot over medium-high.  Add the oil and shallots, and stir until softened, 2 minutes.  Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes.  Add the tomatoes, stir and bring to a simmer.  Simmer until the tomato juices thicken slightly, 4 minutes.

Pour in the vegetable stock, stir, increase the heat to high and bring to a boil.  Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes.  Stir in the coconut milk, season to taste with salt and remove from the heat.

While the broth is simmering, divide the soft tofu into 6 bowls.  Break each slice into 4-5 pieces.  Season each bowl with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about 1/4 cup of the fresh herb mix.

Ladle the hot broth and tomatoes over the bowls of silken tofu.  Top with sliced scallions and serve hot, with lime wedges for squeezing. 

korean vegetable pancake

 

One of my college roommates used to make these vegetable pancakes and they were SO good.  This is a great recipe!  Our family loves these.

korean vegetable pancake (maangchi.com)

serves:2

for a large 12-inch pancake

about 2 1/2 to 3 cups of sliced vegetables:

4 green onions, cut 1" long

1/3 cup leek, thinly sliced

1/2 cup zucchini matchsticks

1 jalapeno, sliced

3 ounces white onion, sliced

few mushrooms, sliced

also for the pancake:

3/4 cup all purpose flour

1/2 teaspoon salt

3/4 cup water

vegetable oil

for the dipping sauce:

1 tablespoon soy sauce

2 teaspoons white vinegar

1 teaspoon korean hot pepper flakes (gochugaru)

1 teaspoon toasted sesame seeds

Make the dipping sauce by combining dipping sauce ingredients.

To make the batter, combine the green onion, leek, zucchini, jalapeno, mushrooms and onion.  Add the flour, salt, and 3/4 cup water.  Mix it well with a wooden spoon.

Heat up a large nonstick skillet over medium high heat.  Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly.  Add the batter to the skillet and spread it out evenly.

Turn down the heat to medium.  Cook 4-5 minutes until the bottom turns crunchy and light golden brown.  Grab the handle of the skillet and twirl in around so the pancake moves and is cooked evenly underneath.

Turn or flip over the pancake.

Increase the heat to medium high and add 1-2 tablespoons of vegetable oil along the edges of the pancake.  Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake.

Cook for 3-4 minutes until both sides turn light golden brown.

Flip it over one more time and cook another 2 minutes.

Serve right away with the dipping sauce.

coconut red curry with tofu

 

I was given a recipe calendar for Christmas and made the goal of cooking one recipe per week from it.  This curry is very good.  In fact, my husband thinks it's the best curry I've made yet.  I thought the spice level was perfect; nice and spicy.

coconut red curry with tofu (The New York Times Cooking Page A Day Calendar 2024)

14 ounces extra firm tofu

1 tablespoon oil

1-inch ginger root, peeled and minced

1 small onion, minced

2 garlic cloves, minced

2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

zest and juice of one lime (I did not use the zest)

1 cup snow peas

basil and/or cilantro leaves, for garnish

brown or white rice, for serving (I cooked brown rice noodles)

Cut tofu into a-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top.  Let sit for 20 minutes.  Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat.  Add ginger, onion, garlic, chile and cilantro and saute until tender, about 5 minutes.  Add mushrooms and saute until golden brown and tender, about 5 minutes.  Season with salt.  Stir in curry paste and cook 2 minutes.  Pour in coconut milk, scraping up any curry paste with a wooden spoon.  Add fish sauce, lime zest and juice.  Add tofu cubes and snow peas.  Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently.  Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and scattering of torn basil and/or cilantro leaves on top.

mexican white beans

 

These beans are DELICIOUS!

mexican white beans (recipe inspired by a gluten free plate)

2 cans white beans (I used cannellini, one can drained and one can with juices)

1 white onion, minced

1 jalapeno pepper, seeded and diced (or 2 tablespoons sliced marinated jalapenos, diced)

4 cloves garlic

1/2 teaspoon black pepper

2 teaspoons oregano

1 teaspoon cumin

1/2 teaspoon salt

vegetable oil

Heat a large pan over medium heat.  Add the onion, jalapeno and garlic and cook for 10 minutes until onion is soft.  Add the beans and spices and lower the heat so the beans can simmer at least ten minutes.  For more flavor let them simmer for up to 25 more minutes.

Serve with cilantro lime rice.  Yum!

bengal barbecue veggies skewers

 

Our last trip to Disneyland my daughter ordered veggie skewers in Adventureland at Bengal Barbecue.  They have the best skewers!  I wanted to find a copycat recipe so we tried these.  We couldn't remember if they tasted the same or not (she thought they tasted just like them) but this is a terrific recipe!

bengal barbecue veggie skewers (adapted from alldaymom)

1 zucchini, cut in half lengthwise then cut into chunks

1 yellow squash, cut in half lengthwise then cut into chunks

carton button mushrooms

1 red onion, cut into chunks

1 green bell pepper, cut into chunks

2 tablespoons oil

spice mixture:

1 teaspoons salt

1 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon cayenne powder

Wash and cut veggies.  In a zip-lock bag, mix 2 tablespoons oil with the spice mixture.  Add the vegetables and coat vegetables with the spice mixture.  Assemble the vegetables on the skewers.  Grill until cooked to perfection (I did not cook directly over the flame but on a rack a few inches above).

creamy tuscan mushrooms over pasta

 

These mushrooms were delicious!!  I think everyone in my family enjoyed them.  I served them over egg noodle nests (they're at Costco and so great!) and with zucchini on the side.  Great meal.

creamy tuscan mushrooms over pasta (this is a mash-up of two recipes I found)

1 tablespoon olive oil

2 teaspoons garlic, minced

1 tablespoon tomato paste

16 ounces mushrooms, quartered

1 tablespoon cornstarch

1 cup milk (I used almond milk)

1/4 teaspoon red pepper flakes

1 cup fresh spinach

1/4 cup grated Parmesan cheese

hot pasta for serving

Heat the oil in a large skillet over medium heat.

When the skillet is hot, add the garlic and tomato paste and cook for a couple minutes.  Add the mushrooms and cook for 5 minutes.  Add the black pepper.

In a small bowl combine the cornstarch and milk and stir until smooth.

Add the cornstarch and milk mixture and stir heat until the sauce thickens and the mushrooms are soft.  Add the red pepper flakes, spinach and Parmesan.  Cook until the spinach wilts and the cheese melts.  Season with salt and freshly ground black pepper.

Serve over hot pasta.

veggie loaded breakfast casserole

 

We had house guests after the wedding so I wanted something that I could make the morning of the wedding then throw into the oven the next morning before our guests left.  I chose this recipe and I added ham on one half and left the other half vegetarian.  It would out really great!

veggie loaded breakfast casserole (little spice jar)

2 tablespoons oil

8-10 mushrooms, sliced

2 teaspoons minced garlic

1/2 red onion, diced

2 bell peppers, diced

2 cups packed baby spinach, roughly chopped

20 ounces shredded potatoes (I bought the seasoned potatoes in the refrigerated section, not frozen)

10 eggs

1/3 cup half and half or milk or almond milk

1/4 cup hot sauce (or more or less to taste)

salt and pepper

1 cup shredded cheese 

diced meat, optional

In a large skillet over medium heat, heat 1 tablespoon of oil.  Add the mushrooms and saute them for 4 minutes or until they start to brown.  Add a small pinch of salt along with the onions and garlic and let cook for 2 minutes.  Remove to a plate.  Add the second tablespoon of oil, if needed, and saute the peppers for a minute.  Add in the baby spinach and allow it to wilt, remove from heat and set aside.

Generously spray a 9x13 with nonstick cooking spray.  Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly.  Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.

Position a rack in the center of the oven and preheat the oven to 375 if you are baking the casserole immediately.

In a large bowl, whisk together the egg, half and half, hot sauce and a pinch of salt and pepper  Pour the egg mixture over the prepared veggies.  Sprinkle the cheese over the top and another small pinch of salt and pepper.

Bake the casserole uncovered, until the cheese melts and the top gets golden brown 45-50 minutes.  Allow the casserole to cool 10 minute before serving.

To Make Ahead:  Prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required, not to exceed 24 hours.  Allow it to come to room temperature for 20 minutes before baking.

roasted carrot and red pepper soup

 

This soup is SO flavorful.  Unexpectedly so.  I usually end up really liking the recipes I try in the Costco Connection magazine and this one didn't disappoint...at all.  In fact, my oldest had a bowl with some toasted bread the next morning for breakfast.

roasted carrot and red pepper soup (Costco Connection, November 2022)

2 tablespoons olive oil

2 cups fresh carrots, peeled and diced

1 (16 ounce) jar roasted red peppers, drained

1/2 cup tomato pastae

1 teaspoon smoked paprika

freshly ground black pepper, to taste

5 cups vegetable broth

radishes, thinly sliced (as a garnish if desired)

cilantro, chopped

pumpkin seeds

Heat a large soup pot over medium heat and add the olive oil.  Once it's warm add the carrots and cook for 5 minutes.

Add the roasted red peppers, tomato paste, smoked paprika and pepper; mix together thoroughly.  Add vegetable broth and bring to a boil, then reduce heat to low.  Let simmer for 30 minutes or until carrots are tender.

Using a handheld immersion blender, blend the soup until smooth.  Ladle the soup into serving bowls.  Garnish with radish slices, chopped cilantro, pumpkin seeds and pepper to taste.  

slow cooker vegetarian taco soup

 

This was a great taco soup recipe and I know it was because my kids ate the leftovers!  We used veggie crumbles instead of ground beef but I'm sure you could use the real thing and would be great!  Perfect for Halloween night.

slow cooker vegetarian taco soup (adapted from the spruce eats)

1 small bag frozen corn

1 (14 ounce) can kidney beans, drained

1 (14 ounce) can pinto beans, drained

1 (14 ounce) can black beans, drained

1 (7 ounce) can green chiles

1 (14 ounce) can petite diced tomatoes

1 (1 ounce) package taco seasoning mix

1/4 teaspoon cumin

3/4 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 bag meatless veggie crumbles

3 cups water

toppings:  crushed tortilla chips, chopped green onions, grated cheese, cilantro, sour cream

Place the corn, beans, green chilies, tomatoes, taco seasoning, cumin, onion powder, salt, garlic powder and veggie crumbles in the slow cooker.  Add the water and stir to combine.

Cook on low for 8 to 10 hours or on high for about 3 hours.

Top with your favorite toppings.

roasted cauliflower (for tacos)

 

Fantastic!  SO delicious!  I LOVE this roasted cauliflower.  I made it with the intention that my vegetarians would have roasted cauliflower tacos while the rest of us had smoked pork tacos but all of the pork taco lovers also loved the roasted cauliflower!  I loved the two side dishes tonight- the roasted cauliflower AND the mexican marinated carrots.  So much flavor!!

Note:  I'm going to use this roasted cauliflower for vegetarian tikka masala bowls.  It will be perfect for those.

roasted cauliflower (the minimalist baker)

1 giant head (or two small) cauliflower, chopped into bite-sized pieces

2 tablespoons oil

1 tablespooon ground cumin

2 teapsoons chili powder

2 teapsoons smoked paprika

1 teaspoon salt

Heat the oven to 400 degrees.

Shake cauliflower in a gallon size ziplock bag with the oil, cumin, chili powder, paprika and salt. 

Pour onto a baking sheet and spread the cauliflower evenly on the baking sheet. 

Bake 20-25 minutes until the cauliflower is tender.

savory bean spinach soup

 

My family ate it all up!  It was a great soup and what made it the greatest was the fresh basil from my big pot of basil outside.  It's soaking up the summer sun and loving it.  I served this soup with fresh rolls and made a side of egg salad for the rolls.

savory bean spinach soup (Eating Well)

3 (14 ounce) cans vegetable broth

1 (15 ounce) can tomato puree

1 (15 ounce) can  Great Northern beans, rinsed and drained

1/2 cup converted white rice (I used 1 cup cooked jasmine rice from my fridge)

1/2 cup finely chopped onion (I used 2 tablespoons dehydrated onion)

2 cloves garlaic, minced

1 tablespoon fresh basil, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

4 big handfuls of kale leaves

shredded parmesan to top

In a slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt and pepper.  

Cover.  Cook on low heat for 5-7 hours or high heat for 3-4 hours.

Stir in kale.  Serve with Parmesan cheese.

veggie stuffed zucchini

 

These were really yummy!  I wished for leftovers.

Note to self:  Omit the peppers next time for the picky kid in the family.

veggie stuffed zucchini

3 zucchini, cut lengthwise in half and insides scooped out (dice the insides)

1/2 cup onion, diced

1 tablespoon minced garlic

1 red bell pepper, diced

1 cup mushrooms, diced

1 teaspoon dried oregano

1 teaspoon dried basil (I used 1 tablespoon fresh)

2 tablespoons chopped parsley, fresh

1/4-1/2 cup grated Parmesan cheese

handful of mozzarella cheese

Preheat oven to 375 degrees.

Prepare a 9x13 casserole pan with cooking spray or line with foil.

In a large skillet heat a tablespoon of oil or water.  Add onion, garlic, pepper, mushrooms and cut up zucchini "insides".  Turn off the heat.  Add seasonings and Parmesan cheese.

Take zucchini that has been prepared to be stuffed and place them in the 9x13 pan.  Stuff each zucchini half with the stuffing.

Sprinkle with mozzarella cheese.  Bake for 35-40 minutes until cheese starts to bubble.

smoky lentil potato soup

 

Another score!  All of my kids ate this soup and enjoyed it.  It's really good!  And of course I made another big pan of breadsticks to go with it (four batches of breadsticks within a week!).  I didn't add the green stuff- kale or spinach- but I might try next time around to see if the pickiest of my eaters will eat it.

smoky lentil potato soup (mel's kitchen cafe)

1 tablespoon olive oil

1/2 cup chopped yellow or white onion

3 cloves garlic, minced

1/2 cup diced carrots

1/2 cup diced celery

2 teaspoons grounc cumin

1 1/2 teaspoons smoked paprika

1 teaspoon salt

1 pound Yukon gold potatoes or red potatoes, cut into 1-inch pieces (unpeeled)

2 cups lentils, rinsed

8 cups vegetable stock

8-10 ounces kale or spinach, chopped

In a stock pot, heat the oil.  Add the onion, garlic, carrots and celery and cook for a minute or two, stirring constantly.  Add the cumin, paprika and salt.  Stir to combine.

Add the potatoes, lentils and stock or broth.

Bring to a boil then simmer 35-40 minutes.  Stir in kale or spinach if desired.  Season with salt and pepper.

easy slow cooker cabbage soup

 

All FOUR of my kids ate this soup happily.  As babies and little kids they ate everything I put in front of them.  Now that I have a few vegetarians they are tricky to feed but I made this soup and breadsticks (breadsticks for the 3rd time in a week) and they were happy campers.  I love this recipe.

easy slow cooker cabbage soup (I heart nap time)

1 cup chopped yellow onion

2-3 cups chopped cabbage

1-2 cups cut green beans (I used frozen)

1 cup chopped celery

1 cup chopped or shredded carrots

1 small zucchini, diced

1 bell pepper, chopped (I substituted frozen peas)

15 ounce can petite diced tomatoes

2 tablespoons tomato paste

1 teaspoon Italian seasoning

1 teaspoon minced garlic

32 ounces vegetable broth

salt and pepper to taste

Place all of the chopped vegetables in the bottom of the slow cooker base.  Add in the diced tomatoes and tomato paste.  Sprinkle with Italian seasoning, garlic, salt and pepper.  Pour the broth over the top.

Cook on high for 4-5 hours or on low for 7-8 hours or until the vegetables are tender.  Add more salt and pepper to taste.  Ladle into bowls and enjoy!

jalapeno poppers with lime cilantro dip

 

My daughter found this recipe and it's a great one!  I simplified it a little bit and honestly, I'm glad I did because just removing the seeds is work! :)  Very tasty.  Served alongside Cuban Beans & Rice.

jalapeno poppers with lime cilantro dip (adapted from Taste of Home 201 Recipes You'll Make Forever, 2019)

12 jalapeno peppers

1 package (8 ounces) cream cheese, softened (I used reduced fat)

1 1/4 cups shredded sharp cheddar cheese

4 green onions, finely chopped

few tablespoons panko breadcrumbs

lime cilantro dip

1 cup sour cream

2 green onions, finely chopped

2 tablespoons lime juice

1 tablespoon minced fresh cilantro

1/4 teaspoon garlic salt

Cut jalapenos in half lengthwise and remove the seeds.  Place jalapenos on an ungreased baking sheet.  Broil 4-inches from the heat for 4-6 minutes on each side or until lightly blistered.  Cool slightly.

In a small bowl, beat cream cheese and cheddar cheese until blended.  Stir in the onions.  Spoon into pepper halves.  Sprinkle panko breadcrumbs on the filled jalapenos.

Bake at 350 degrees for 18-20 minutes or until lightly browned.

For the lime dip, combine all ingredients in a small bowl.  Serve with poppers.