1 tbsp olive oil 1/2 onion, minced 3 garlic cloves, crushed 2 tsp curry powder 1/2 tsp pepper salt 3 cups chicken stock 1 cup water 1 bunch brocooli, cut into florets 1 large potato, peeled and cut in 1/2 inch cubes 1 1/2 cups of milk In a dutch oven, add olive oil and saute… Continue reading Curry Cream of Broccoli Soup
Buck Rarebit
4 oz. old cheddar cheese, grated 1 1/2 oz. gruyere, grated 1 tsp dijon 1/2 tsp of another mustard 2 tbsp ale 2 slices sourdough bread 2 eggs salt and pepper 1 tsp worchestershire sauce cayenne Place the cheeses in a non-stick saucepan with the mustards, ale and worcestershire sauce. Mix well until melted. Preheat… Continue reading Buck Rarebit
Curried Mushroom Rolls
4 slices white bread, crusts removed butter 1/4 olb mushrooms, chopped fine 1/2 tsp curry powder 1 tbsp lemon juice 1/2 tsp salt 1/4 tsp pepper 1/4 tsp cayenne With a rolling pin, flatten the bread to an 1/8th of an inch thickness. Butter each piece. Melt 1 tbsp of butter in a skillet. Saute… Continue reading Curried Mushroom Rolls
Peanut Butter Chocolate Chip Cookies
3/4 cup smooth peanut butter 1/4 cup of butter 3/4 cup brown sugar 3 tbsp milk 1 tbsp vanilla 1 egg 1 3/4 cup flour 1/2 tsp salt 3/4 tsp baking soda 1/2 tsp baking powder 3/4 cup chocolate chips Preheat your oven to 375 F. In a large bowl, combine the peanut butter with… Continue reading Peanut Butter Chocolate Chip Cookies
Gingery Coconut Chicken on Rice
1 cup raw basmati rice 2 chicken breasts 1/2 lb fresh green beans, trimmed 1" piece of fresh ginger, minced 2 tbsp cilantro, minced 1/3 cup coconut milk 1 tbsp olive oil 2 garlic cloves, minced 1/2 lb summer squash, coarsely chopped salt and pepper 1/4 cup almonds, slivered 2 tsp tamari cayenne Steam the rice according… Continue reading Gingery Coconut Chicken on Rice
Herbed Mushrooms
1 lb mushrooms, sliced 2 tbsp butter 1 tbsp lemon juice 1 tsp dry marjoram salt cracked pepper Melt the butter in a non-stick skillet. Saute the mushrooms until tnder. Sprinkle in lemon juice and marjoram. Season to taste. Serve.
Tortilla Ball Soup
7 6" corn tortillas, torn into small bits 1/2 cup milk 1/4 cup light cream 1/2 onion, minced 2 cloves garlic, minced 1 egg 1/2 cup cheddar cheese, shredded salt cracked pepper canola oil 3 cups chicken stock 2 tbsp tomato paste Soak the tortilla shreds in 1/4 cup of milk for 5 minutes or… Continue reading Tortilla Ball Soup
Butternut Squash Soup
1 large butternut squash, peeled, seeded, cubed 3 tbsp olive oil 1/2 onion minced 2 garlic cloves, crushed 4 cups of chicken stock 1/2 tsp ground ginger 1 tbsp lemon juice 2 bay leaves 1 cup milk 1/4 cup light cream salt and cracked pepper creme fraiche Heat the oil in a dutch oven. Saute… Continue reading Butternut Squash Soup
Marinated Mushrooms
1/2 lb mushrooms, quartered 1 tsp sea salt cracked black pepper 1/2 tsp dry oregano 1/4 tsp dry thyme 3 tbsp lemon juice 1 tbsp white wine vinegar 1/2 cup olive oil. Mix all the ingredients and let stand at room temperature for at least 3 hours. Chill. Serve.
Dill Pickle Soup
4 large dill pickles, diced 2 tbsp flour 2 tbsp butter 3 1/2 cups chicken stock 1/3 cup pickle liquid 2 1/2 cups potatoes, boiled, cubed 1 cup sourcream salt and cracked pepper Toss the pickles in the flour. Melt the butter in a dutch oven. Saute the pickles for 3 minutes. Stir in the… Continue reading Dill Pickle Soup