Tian de légumes et d'agneau gratiné

Ingredients:

• eggplant (aubergine), thinly sliced
• zucchini (courgette), thinly sliced
• leek (poireau), thinly sliced
• sun-dried tomatoes, coarsely chopped
• finely minced garlic (or confit d'ail)
• fresh sprigs of thyme
• freshly grated parmesan cheese (not pre-grated)
• cashews, finely chopped (they are not nuts, by the way), enough to line each serving ramekin
• spinach leaves
• optional: lean ground lamb (agneau haché), not a lot compared to the spinach and other vegetables
• ground nutmeg
• fresh mint leaf (1-2), finely chopped
• butter
• pesto sauce
• grilled red peppers (poivrons rouges grillés)

Instructions:

Fancy Potato Rosettes Pommes de terre Duchesse, farcies de fromage

Ingredients:

• potatoes or instant mashed potatoes
• sour cream or crème fraîche
• minced garlic
• chopped or coarsely grated fresh cheese (sharp Cheddar, strong Gruyère, or Asiago cheese)
• ground nutmeg
• butter
• breadcrumbs
• optional: fried bacon bits

Instructions:

Make-Ahead Mashed Potatoes

Ingredients:

• 3 pounds (1.4 kg) medium sized potatoes, pared
• 1½ cups (360 ml) sour cream
• 4 tablespoons butter
• 1½ teaspoons salt
• ¼ teaspoon pepper
• ¼ cup (4 tablespoons, 60 ml) bread crumbs
• tablespoon melted butter

Instructions:

Nadine's Potato Casserole

Ingredients:

• 32 ounce (2 pounds, 900 gr) package of frozen hashbrowns ("Orieda" brand)
• 1 pint (½ liter) sour cream
• 1 can "Cream of Chicken" soup
• 1/3 cup (80 ml) dry minced onions
• 1½ cups (360 ml) shredded cheese
• 2 cups (½ liter) crushed cereal ("Total" brand)
• 2-3 tablespoons melted butter

Instructions:

Raisin Bread

Ingredients:

• 450 grams raisins
• 450 grams currants
• 8 dl milk
• 25 grams (= 1 oz.) active dry yeast
• 1 kg flour
• 15 grams salt
• 20 grams ground cinnamon
• 50 grams "white" brown sugar

Instructions:

Christine's Corn Bread

Ingredients:

• 1 cup (240 ml) corn meal (yellow)
• 5 tablespoons sugar
• 3 teaspoons baking powder
• ½ teaspoons salt
• 1¼ cups (300 ml) milk
• 1¼ cups (300 ml) flour
• 1 egg
• ¼ cup (4 tablespoons, 60 ml) melted butter

Instructions:

Artisan Bread

Takes 2 days!!
Wear short sleeves.

Ingredients for the biga:
(yeast-based starter that gives the finished loaf some of the characteristics of bread made with sourdough starter)

• ¼ teaspoon active dry yeast
• ¼ cup (4 tablespoons, 60 ml) of warm water (100-110 °F, 40 °C)
• ½ cup (120 ml) cold water
• 1½ cups (360 ml) of bread flour

Ingredients for the bread:

• ¾ teaspoon active dry yeast
• 1 cup (240 ml) of warm water (100-110 °F, 40 °C)
• 1¼ cups (300 ml) cold water
• biga
• about 5 cups (1,2 liter) bread flour (Frank uses 2 cups wheat flour + 1½ cup malted barley flour + 1½ cup rye flour; for good measure you can add some millet, linseeds, and/or sunflower seeds)
• ¾ cup (180 ml) whole-wheat flour
• 3½ teaspoons salt
• 2 cups (480 ml) chopped pecans (or walnuts)
• 1½ cups (360 ml) raisins, rinsed and soaked, then toweled dry
• ¼ cup (4 tablespoons, 60 ml) cornmeal
• water spray bottle

Isabelle's Lemon Yoghurt Cake - Gateau au Yaourt -

Ingredients:

• ½ of a standard 11 gram envelope of baking powder (not baking soda) (levure chimique); this is ½ US tablespoon.
• 200 ml = 1 cup = 250 gram plain yoghurt
• 100 ml = ½ cup vegetable oil
• 400 ml = 2 cups of fine granulated sugar
• 300 ml = 3 cups = 400 gram all-purpose flour (not self-rising!)
• 2 eggs, lightly beaten
• zest of 1 large (untreated) lemon, or of 2 medium lemons
• pinch of salt

Instructions:

Zézé's Apricot Tart (Tarte aux abricots)

 
Ingredients:

• 200-250 grams of pâte sablée (1 standard package of 230 grams, ready-made round sheet of 33 cm diameter, from the grocery store is fine; pâte sablée is one of the two basic forms of French short crust pastry dough (the other one being pâte brisée). It has a crumbly, sandy texture, hence the name. Often used for tarts, quiches, etc. Can be sweet or savory.)
• 100 gram butter, warm such that almost melted
• 125 gram ground almonds (amandes en poudre), standard size package
• 1 egg
• 1 egg white
• 100 grams sugar (adjust amount to taste and fruit used (apricots, plums, etc.), and whether using fresh fruit or fruit on syrup from a can); may substitute some of the sugar with same amount of vanilla sugar (standard packages of 7 or 8 grams) or add a teaspoon of vanilla extract
• 1 large can of apricot halves (standard can of 850 ml, 475 drained weight), well drained (but not patted dry)

Tapioca Pudding

Ingredients:

• ½ cup pearl tapioca (large pearls preferred)
• ¼ teaspoon salt
• 2 eggs – separated
• 2½ cups milk
• ½ cup sugar
• ½ teaspoon vanilla extract

Instructions:

• Soak tapioca overnight in 2 cups of room temperature water.
• Drain.
• In double boiler, heat milk just until no longer cold.
• Add salt and tapioca.
• Continue heating until small bubbles appear at sides of the pan.

Frieda's Apple Pie "Appelvlaai"

- make 1 day ahead -

Ingredients for the crust:

• 300 g self rising flour (our 300 g plain flour with the correct amount of baking powder mixed in)
• 110 g butter, cut into pieces (soft, at room temperature)
• 1 large egg
• ½ cup of milk (at room temperature)
• 1 package of vanilla sugar (standard 8 gram envelope)
• pinch of salt
• pie pan, 24-26 cm diameter (~ 10 inch) and 2-3 cm high ((~ 1 inch); traditionally, a thin pie pan is used that has ribbed/fluted side walls that lean outward.

Ingredients for the filling

Figs in Wine glaze- accompaniment for duck

Ingredients:

• 1 cup (or more) of dried figs - small black California Mission Figs are by far the best!!
• 1 cup of veal stock (fond de veau)
• 1 cup of red wine

Instructions for the fig compote:

• remove the stems from the figs and cut the figs in half, lengthwise
• in a sauce pan, reduce the veal stock by half
• add the figs and the red wine
• let simmer until again reduced by half
• can be made well ahead of usage, and goes very well with Duck dishes such as oven-backed duck thighs. [Recipe by Frank Dörenberg]

Marie-Louise's Tiramisu

Note: this recipe make enough for 12 people
Note: best when made one day ahead

Ingredients:

• 400-600 gram (1 pound) lady finger cookies (boudoirs, sponge fingers, Löffelbisquits, lange vingers)
• 8 double espressos (500 ml (2 cups) of water and 125 ml (½ cup) of instant coffee)
• 150 gram (½ cup) of crystal sugar
• 500-750 gram (16 oz) mascarpone cheese
• 20 cl (¾ cup) heavy whipping cream
• 3 cl rum or grappa (Frank uses 9 cl of Myers's Dark Rum; do not use tasteless white rum)
• 4 large eggs
• 1 standard package of vanilla sugar
• cocoa powder

Pensee Taart

shortcrust pie (pâte sablée; zandtaartdeeg, Sandteig) with almond paste filling and apricot glaze

Ingredients for the pie crust:

• 300 grams all-purpose flour
• Frank adds 50 grams ground (or ground caramelized "pralin") hazelnuts
• 200 grams unsalted butter (no substitute!) at room temperature
• 100 grams brown sugar
• 1 package of vanilla sugar
• pinch of salt

Gingerbread Soufflé

Ingredients:

• 50 grams butter
• 70 grams flour
• ¼ liter milk
• 35 grams honey
• 70 grams apple molasses (apple "stroop")
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cardamom
• 1 whole egg
• 4 egg yolks
• 4 egg whites
• 90 grams brown sugar

Pascale's Hazelnut Cookies

Ingredients:

• 7 tablespoons (= soup spoons in Europe) ground hazelnuts (like coarsely ground coffee, but definitely not chunky)
• 4 tablespoons sugar
• 3 tablespoons butter + butter to grease the cookie mold
• 1 tablespoon flour + flour to coat the cookie mold
• pinch of salt
• 3 eggs

Instructions:

Quarkinis

Quarkteigbällchen - small beignets made from quark

Makes about 30 quarkinis
Ingredients:

• 500 gram quark (in France you can use fromage faisselle)
• 300 gram flour
• 200 gram sugar
• 2 tablespoons vanilla extract
• 3 tablespoons milk
• 4 tablespoons vegetable oil
• optional: 1 teaspoon cream of tartar (potassium bitartrate)
• the original recipe calls for 1-2 eggs, but I think it turns out better without them
• deep frying pan (need not be big)
• vegetable oil, enough to fill the pan about 3 cm

Instructions:

Kwee Lapis - Indonesian "bacon" cake (it is called "bacon" cake, because it looks like a slice of bacon when cut)

Ingredients:

• 20 eggs (yes, 20)
• 300 grams flour
• 300 grams butter at room temperature
• 500 grams sugar
• 1 teaspoon ground freshly ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground cardamom
• 1 tablespoon ground cinnamon
• 1 tablespoon ground mace (foeli)

Instructions:

• separate the egg yolks from the egg whites
• mix the egg yolks, sugar, and butter until the batter is smooth
• while stirring, mix in the flour
• beat the egg whites until foamy and beginning to stiffen, then fold under the batter
• put half of the batter into a separate bowl and mix in the spices
• grease a 20 cm (8 inch) spring form pan with butter
• cover the bottom of the pan with a thin (2 mm, 1/10 inch) layer of the spiced batter
• bake in the oven (or under a broiler) until done
• cover with a thin layer of the other batter, and bake until that layer is done
• repeat layer after layer

Frieda's Lemon Quark Torte

BEST MADE A DAY (OR EVEN TWO) AHEAD

Ingredients for the crust:

• 200 grams flour (Frank replaces 50 gr flour with 50 gram ground hazelnuts or almonds, and sometimes tosses in a handful of finely grated coconut)
• 150 grams butter, cut into pieces
• 50 grams brown sugar
• pinch of salt

Ingredients for the filling:

• 200 grams sugar
• 3 egg yolks + 2 egg whites
• 500 gram quark (in France, faisselle of 6% MG works very well; if you live in a country where supermarkets don't carry quark and want to make your own? Follow this link)
• 13 grams gelatin (= 7 sheets of a standard 9-sheet/17 gram package)
• 6 tablespoons of water
• ¼ liter heavy whipping cream (do not use light cream)
• juice of 3 large lemons

Christine's easy Oven Pancake

Ingredients:

• 6 eggs
• 10 tablespoons of butter
• 1 cup (240 ml) of milk
• 1 cup (240 ml) of flour
• apples
• ground cinnamon
• optional: any ingredients you normally use in pancakes, such as raisins, walnuts or pecans, fried bacon bits, vanilla

Instructions:

Pascale's Chocolate Mousse "Mousse au chocolat"

Ingredients:

• 6 eggs
• 200 grams of dark chocolate
• salt
• optional: candied orange peel

Instructions:

• brake the chocolate up in pieces and melt in a double boiler ("au bain marie")
• optional: add pieces of candied orange peel (make sure it is not dry, but soft)
• separate the egg yolks from the whites
• add a pinch of salt to the egg whites, and beat until stiff
• briefly beat the egg yolks
• take the chocolate off the heat, add the egg yolks, and very quickly (!!!! we are not making a chocolate omelet) whisk the yolks thoroughly into the chocolate to obtain a thick chocolate
• mass
• little by little, fold the beaten egg whites into the chocolate mass (note: discard the liquidy stuff at the bottom of the mixer bowl)
• transfer the mass to one or more serving bowls, and refrigerate for at least 3 hours.

makes 4 portions

Rolf's Nut Swirls Nuß-Schnecken aus Quark-Öl-Teig

Ingredients for the dough

• 300 g regular wheat flour
• 1 small envelope of backing powder (11 g)
• 4 tablespoons sugar
• 1 small envelope of vanilla sugar (7 gr)
• 150 g of low-fat quark (Magerquark) or fromage blanc

Ingredients for the filling:

• 4 tablespoons heavy whipping cream
• 4 tablespoons sugar
• 4 tablespoons raisins (make sure they're not too dry - you can also mix in currants)
• 4 tablespoons chopped hazelnuts and/or almonds
• optional: some cinnamon, finely crumbled almonds paste

Note: these amounts are approximate; you must have enough to cover the rolled-out dough.

Instructions for the dough:

Christine's Date Nut Bread

Ingredients:

• ¾ cup (180 ml) chopped nuts
• 1 cup (240 ml) chopped dates
• 1½ teaspoons baking soda
• ½ teaspoon salt
• ¼ cup (4 tablespoons, 60 ml) vegetable shortening (you may try ¼ cup + 2 teaspoons of
• butter as substitute)
• ½ teaspoon vanilla extract
• 1 cup (240 ml) sugar
• 1½ cups (360 ml) flour
• ¾ cup (180 ml) boiling water

Instructions:

Pie Crust (pâte brisée)

This recipe makes two 9-inch (22½ cm) crusts

Ingredients:

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup ( 2 sticks) unsalted butter, chilled well (!!), and cut into small pieces
• ½ cup ice water

Instructions:

Gingerbread Cake with Cinnamon Cream

Ingredients for the cake:

• 2 cups (480 ml, 4 sticks) unsalted butter at room temperature, plus some more to grease the pan
• 1 cup (240 ml) firmly packed dark-brown sugar
• 1 cup (240 ml) granulated sugar
• 2 teaspoons pure vanilla extract
• 8 large eggs
• 1½ teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1½ teaspoons freshly ground nutmeg
• ½ teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons salt
• 3 cups (720 ml) all-purpose flour
• powdered sugar, for dusting

Ingredients for the cinnamon cream:

Linda's Carrot Cake

Ingredients:

• 2 cups (480 ml) all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon allspice
• 2 teaspoons cinnamon
• 2 cups (480 ml) sugar
• 1½ cups (360 ml) vegetable oil
• 4 eggs
• 3 cups (720 ml) grated carrots

For the icing:

• 4 ounce (125 gr) cream cheese
• 1/8 cup (2 tablespoons, 30 ml) margarine
• 2 cups (480 ml) powdered sugar

Instructions:

Pineapple Carrot Cake

Ingredients:

• 2 cups (48 0ml) all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1½ cups (360 ml) sugar
• 1 cup (240 ml) vegetable oil
• 3 eggs
• 2 cups (480 ml) grated carrots
• 1 cup (240 ml) flaked coconut
• 1 cup (240 ml) chopped nuts
• 1 cup (240 ml) crushed pineapple (drain off liquid)
• 1 teaspoon vanilla extract

For the icing:

Lemon Poppy Seed Pound Cake

Ingredients for the cake:

• 3 tablespoons milk
• 3 large eggs
• 1½ teaspoons vanilla extract
• 1½ cups (360 ml) sifted cake flour
• ¾ cup (18 0ml) sugar
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon (loosely packed) grated lemon zest
• 3 tablespoons (dry) poppy seeds
• 13 tablespoons unsalted butter, at room temperature

Ingredients for the lemon syrup:

• ¼ cup (4 tablespoons, 60 ml) plus 2 tablespoons sugar
• ¼ cup (4 tablespoons, 60 ml) fresh lemon juice

Instructions:

Peppi's Key Lime Pie

Ingredients:

• 6 egg yolks (keep whites for meringue)
• 1 can sweetened condensed milk
• ½ cup key lime juice
• 2 small baked pie shells, or 1 large baked shell

Ingredients for meringue:

• 6 egg whites
• ¾ cup powdered sugar
• ¼ teaspoon cream of tartar

Instructions:

Poppy Seed Cake

Ingredients for cake:

• 1/3 cup (80 ml) dry poppy seeds
• ¾ cup (180 ml) milk
• ¾ cup (175 g) butter, at room temp
• 1½ cups (360 ml) sugar
• 2 cups (480 ml) flour
• 1½ teaspoons vanilla extract
• 2½ teaspoons baking powder
• ¼ teaspoon salt
• 4 stiffly beaten egg whites (4 if eggs are large, else 5; keep yolks for filling); Frank adds ¼-½ teaspoon of Cream of Tartar to the unbeaten egg whites, to help stiffening and stabilizing [Cream of Tartar or potassium bitartrate, also potassium hydrogen tartrate, is a component of baking powder: baking powder comprises baking soda and cream of tartar]

Ingredients for cream filling:

Carolyn's Pumpkin Cheesecake

Ingredients for filling:

• 24 oz. (675 gr) cream cheese
• ¾ cup (180 ml) brown sugar
• ¾ cup (180 ml) white sugar
• 5 eggs
• ¼ cup (4 tablespoons, 60 ml) heavy cream
• 16 oz. (450 gr) can pumpkin
• ½ teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• Frank adds ½ teaspoon ground ginger

Ingredients for Graham cracker crust:

German Apple Pie (gedeckter Apfelkuchen - Apfelkuchen mit Decke)

Ingredients:

• 300 gram all-purpose flour (sifted)
• 250 gram sugar
• 150 gram butter
• 1 egg
• pinch of salt
• 750 gram apples
• juice of 1 lemon
• ½ teaspoon cinnamon
• 50 gram currants
• 50 gram sliced almonds
• 125 gram ground hazelnut
• 2 tablespoons of apricot jam
• 4 tablespoons powdered sugar
• 2 tablespoons Kirsch-schnapps (or rum)
• optional: 125 g marzipan, 100 g candied ginger
• spring from pan (25 cm / 10" diameter)

Instructions:

Rum Cake

Ingredients for the cake:

• 1 box butter recipe yellow cake mix
• 1 package instant vanilla pudding
• ½ cup (120 ml) water
• ½ cup (120 ml) vegetable oil
• ½ cup (4 tablespoons, 60 ml) rum
• ½ cup (120 ml) chopped pecans
• 4 eggs

Note: in Germany I used "Dr. Oetker Galetta - Schnell & Lecker Vanille- Rum Geschmack" for the pudding,
and Kraft Haselnuss-Kuchen Backmischung (430 g) for the cake mix. I’m sure you can find a good substitute.

Ingredients for the glaze:

• ½ cup sugar
• 1/8 cup rum
• 1/8 cup water
• ¼ cup butter

Instructions:

Peg's Apple Cake

Ingredients:

• 1½ cups (360 ml) cups vegetable oil
• 3 eggs
• 2 cups (480 ml) of sugar
• 3 cups (720 ml) of flour
• 3 cups (720 ml) peeled, coarsely diced apples
• 1 cup (240 ml) chopped walnuts (pecans or hazelnuts may also be used)
• 1 cup ( 240 ml) raisins
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon salt
• Frank adds ½ cup (120 ml) of chopped fresh candied ginger and ½ -1 cup of crumbled almond paste

Instructions:

Poached pears

Ingredients:

• 4 medium-size firm pears (e.g., Anjou, Bartlett, Bosc.); you can try using peeled pears from a
• can, but they may be too soft
• 1 bottle robust read wine (e.g., cabernet sauvignon, merlot)
• ½ cup sugar
• 1 vanilla bean, cut in half lengthwise
• 1 whole cinnamon stick
• peel from 1 orange
• peel from 1 lemon
• 2 whole cloves
• 1 star anise
• 1 whole bay leaf

Instructions:

Frank's Grilled Bananas (easy to make and great for the barbeque season)

Ingredients:

• bananas (a little ripe is OK)
• butter
• apricot marmalade ("jam" in the US)
• sugar
• whipped cream
• sliced almonds
• optional: raisins and toasted pine nuts
• chocolate sauce
• aluminum foil

Instructions:

Pear and Ginger Cobbler

Ingredients:

• 8 ripe pears, peeled, cored, and cut into ¼ inch thick slices
• 1½ tablespoons grated fresh ginger (root), or more to taste
• ½ cup (125 ml) plus 6 tablespoons sugar
• 1 tablespoon lemon juice
• finely grated zest of ½ lemon
• 2 cups (900 ml) all purpose flour
• 2 egg
• ½ cup (120 ml) milk
• 1 tablespoon baking powder
• 2 tablespoons unsalted butter
• ½ cup (120 ml) of butter
• pinch of salt

Instructions:

Frank's Universal Pasta Sauce (can also be used for bruschettas)

Ingredients:

• 2 yellow onions, finely chopped
• 2 shallots, finely chopped
• 6 tablespoons red wine
• 250 gr (½ pound) tomatoes, diced (vine ripened cocktail, cherry, or roma tomatoes)
• 280 gr tomato paste (double concentrate; 2 small standard 140 gr cans)
• 250 gr ricotta cheese
• 100 gr grated Gruyere cheese
• 2 tablespoons garlic, minced
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 1 tablespoon Worcestershire sauce
• 2 tablespoons balsamic vinegar
• pinch of salt
• freshly ground pepper (half a dozen or so turns with a big pepper mill)
• olive oil
• may add cooked, loosened ground beef

Instructions:

Schwäbische Maultaschen (large meat ravioli, southern German style)

Ingredients:

• 500 gram fresh pasta dough (500 gr flour, 5 eggs, knead, knead, knead, let rest for1 hour)
• 400 gram ground beef
• 100 gram smoked bacon, finely chopped
• 250 gram cooked spinach, very well drained
• 1 cup bread crumbs (e.g., from 4 rolls)
• 4 eggs
• parsley, finely chopped
• 1 onion, chopped
• 2-3 large onions, thinly sliced
• salt
• pepper
• 2 teaspoons ground nutmeg
• optional: grated cheese (e.g., Gruyere; do not use Parmesan)

Instructions:

Gayle's Spaghetti and Lasagna Sauce

Ingredients:

• 1 pound Italian hot-sausage links
• 2 pounds ground beef
• ½ pound mushrooms, sliced
• 2 medium size onions, chopped
• 2 cloves of garlic, minced (if you like garlic, use 4)
• 1 small green pepper, chopped
• 3 28-ounce cans of tomatoes in tomato puree
• 2 6-ounce cans of tomato paste
• 2 cups grated Parmesan cheese
• 1 cup parsley, chopped
• 1 cup black olives, chopped
• 2 teaspoons Italian herb seasoning
• 2 teaspoons sugar
• ¾ teaspoon ground black pepper
• 1 teaspoon salt
• olive oil

Instructions:

Frank's Oriental Chicken Stir-Fry

Ingredients:

• 1½ large yellow onion, finely diced
• ½ leek (white part only; if not a normal size leek (3-5 cm diameter, 1½-2 inch), use the entire leek); slice in half lengthwise, then cut into thin rings.
• 2 large carrots, finely diced
• 1 large red bell pepper, diced
• 2-3 celery stalks, finely diced
• 12 prunes (not dry), diced
• 250 - 350 gr (½-¾ pound) boneless chicken breast; cubed
• 2-3 tablespoons minced garlic
• 1 tablespoon mustard seeds
• 1 tablespoon coriander seeds
• 1 tablespoon Worcestershire sauce
• 2-3 tablespoons curry powder
• 2 tablespoons fresh ginger root, very finely diced

Frank's Lazy Oriental Chicken Tenders

Ingredients:

• 1 pound chicken tenders (or strips of chicken breast)
• 3-4 tablespoons olive oil
• 2 tablespoons sweet Indonesian soy sauce (ketjap manis)
• 1 tablespoon sesame oil
• 2 tablespoons lemon juice
• 1 tablespoon garlic powder
• 3-4 teaspoons ginger powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Thai fish sauce
• fresh ground pepper
• salt

Instructions:

Chicken Breast Valdosta with Braised Lentils and Spinach Petto di Pollo alla Valdostana con Lenticchie Brasate

Ingredients for the chicken dish:

• 4 chicken breasts
• 8 thin slices of prosciutto (enough to entirely cover the chicken breasts after pounding them)
• 8 slices of cheese (e.g., Gruyere), enough to entirely cover the chicken breasts after pounding them)
• tomato paste (e.g., from a tube)
• all-purpose flour
• butter and olive oil
• salt and pepper

Ingredients for the lentil dish:

• 1 cup of lentils (e.g., small, round french)
• 1 pound of (frozen) coarsely chopped spinach, well drained (do not use "creamed" spinach).
• 1-2 onions, diced
• 1-2 carrots, diced
• 1 celery stalk
• 2 bay leaves

Chicken Satay with Spicy Peanut Sauce

Ingredients for the chicken and marinade:

• 1 pound boneless, skinned chicken breast
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon sesame oil
• 1 tablespoon peanut oil
• 1 tablespoon lemon juice
• 1 tablespoon minced garlic
• 2 teaspoons minced ginger root
• 1 dash each of salt, pepper
• 1-2 dashes of hot red pepper sauce
• skewers (e.g., bamboo)

Ingredients for the sauce:

Thai Pepper's Panang Chicken Curry

Ingredients for 1 person serving:

• 8 ounce white chicken meat, sliced in long flat strips
• 1 cup coconut milk
• 1 teaspoon finely shredded kafir lime leaves
• 1 teaspoon red panang curry paste
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 3-4 fresh sliced bell peppers
• 1 bay leaf

Instructions:

Chicken Red Curry (Bangladesh style)

Ingredients:

• 2 pounds boneless chicken pieces (breast or thigh)
• 6 large garlic cloves
• large piece of fresh ginger root (2½ x ½ inch; 6 x 1 cm)
• 2 Roman tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon cumin seeds
• 4 tablespoons vegetable oil
• 2 onions, chopped
• 2 - 4 teaspoons of cayenne pepper powder
• 3 teaspoons coriander
• ½ teaspoon turmeric powder
• ¾ teaspoon garam masala powder (pan roasted 2 teaspoons cumin, 4 teaspoons coriander, 1 teaspoon cardamom, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon black pepper, 2 teaspoons turmeric, 2 teaspoons of allspice, 2 teaspoons ginger, 2 bay leaves; grind & blend well). There are many regional masala variations, several can be found here
• 1 teaspoon vinegar

Instructions:

Creamy Chicken Casserole

Ingredients:

• 8 boneless chicken breast halves
• 8 slices "swiss cheese" Gruyere
• 1 can Cream of Chicken or Mushroom soup (undiluted!)
• ½ cup (125 ml) of dry white wine or dry sherry
• 1 cup (240 ml) seasoned stuffing mix crushed
• salt and pepper
• ¼ cup (4 tablespoons, 60 ml) melted butter

Instructions:

Country Captain Chicken

Ingredients:

• 3 pounds (1,4 kg) of chicken cut up, or 6-8 boneless breasts
• 1 cup (240 ml) chopped onions
• 1 cup (240 ml) chopped green peppers
• 2-4 cloves of garlic, minced
• 1½ cups (360 ml) of water
• 14 ounce(400 gr) bottle of ketchup
• 3-6 teaspoons of curry powder
• 1-2 teaspoon thyme
• Frank adds 1-2 teaspoon ground ginger
• salt and pepper
• 2 tablespoons olive oil

Instructions:

5-Spice Salmon grilled with Cilantro Oil

Ingredients:

• one decent size salmon filet (pavé de saumon) per person
• ground 5-spice (this spice mix combines equal parts ground cinnamon, fennel, star anise, cloves, and Szechwan pepper)
• lemon juice
• olive oil
• 1 bunch of fresh cilantro (coriander)

Instructions:

Frank's Salmon Wellington with Spinach Pesto

Ingredients:

• 100 gram (¼ pound) fresh salmon filet per person (Pacific salmon is less oily then Atlantic)
• puff pastry sheets (one large round sheet or one small square sheet per filet)
• juice from 1 lemon
• 1-2 tablespoons dill (dried is fine)
• olive oil
• 1 tablespoon minced garlic
• butter

For the spinach pesto:

Josh's Seafood Chowder

Ingredients:

• ½-¾ pound (225 - 350 gr) salt pork, cubed small enough to cover bottom of pan
• 3 large yellow onions (softball size), chopped
• 1 can fish stock or chicken broth
• 5 or 6 large potatoes (fist size), cubed; use potatoes that are waxy, e.g., Red Bliss; do NOT use potatoes that fall apart when cooked
• 16 ounce (500 gr) clam juice
• 2 pounds (900 gr) clams ("steamers")
• 2 pounds (900 gr) scallops
• 2 pounds lobster (900 gr) , cooked and cut into medium & small size pieces
• 1 can evaporated milk
• 1 pint (475 ml) heavy cream
• 1 stick (120 ml) butter
• I'd like to add salmon and some booze to the recipe - Frank

Instructions:

Shrimp and Artichoke Casserole

Ingredients:

• 6½ tablespoons butter
• 4½ tablespoons flour
• ¾ cup of milk
• ¾ cup heavy cream
• 2 lb cooked/peeled shrimp
• ½ lb fresh mushrooms, sliced
• 1 can (250 grams drained weight) artichoke hearts, drained
• ¼ cup freshly grated cheese
• ¼ cup dry sherry
• 1 tablespoon Worcestershire sauce
• salt & pepper
• paprika powder

Frank's Thai Chicken Coconut Curry

Ingredients:

• 1 pound of boneless, skinless chicken breast
• 1 tablespoon of mustard seeds
• 1 tablespoon of coriander seeds, crushed
• 2 medium sized onions, finely diced
• 2 celery stalks, finely diced
• 1 medium sized carrot, julienned
• 1 large red paprika, diced
• red curry paste ("mae ploy"), 3-5 tablespoons to taste (for medium "heat", Frank uses about 50 gr, or half of a standard small can of 114 gr / 4 oz.)
• 1 can (appr. 400 ml) of cream of coconut (not coconut milk!)
• 2 tablespoons of peanut butter
• 1-2 tablespoons of thai fish sauce
• 1 tablespoon of fresh or dried orange zest

Frank's Duck Wellington for Two

Ingredients for the duck:

• Duck breast (magret de canard), 200-250 gram (7-8+ ounces) per person, including the skin; well chilled in fridge
• 2 slices (about 1 tablespoon each) of duck liver (foie gras de canard; use mi-cuit, not fresh
• liver; do not use "pate" or other petfood)
• 1 tablespoon fresh orange zest
• salt
• 1 sheet frozen puff pastry, 25x20 cm (10x8 inches), 3 mm thick (1/8 inch)
• 1 egg
• 1 tablespoon milk

Ingredients for the Compote de Figues:

Hazenrugfilet Hasenrückenfilets Filet de Lièvre avec Champignons Hare-back Filets with Mushrooms

serves 4

Ingredients:

• 4 hare-back filets (note to Americans: a hare is not a rabbit)
• 40 grams butter
• 1½ shallots, peeled and minced
• 1 teaspoon of minced garlic
• 200 grams of your favorite (firm) mushrooms, cleaned
• 1 dl broth (preferably of hare or other game)
• 3 tablespoons cognac or brandy
• 2 dl whipping cream
• salt
• freshly ground pepper

Instructions:

Greek Beef

Ingredients:

• 4-5 pounds of beef brisket
• 1-2 onions, sliced
• 2-3 cloves of garlic, minced
• 2 x 14½ oz cans of tomatoes (822 gram)
• ½ teaspoon allspice
• 1 stick of cinnamon or ½ teaspoon ground cinnamon
• ½ cup of dry sherry
• ½ cup currants
• salt and pepper

Instructions:

Beef Wellington for Two

Ingredients for the beef:

• ½ teaspoon coarsely ground black pepper
• ½ teaspoon salt
• ¼ teaspoon dried thyme leaves, crumbled
• 2 tournedos of beef, 6 ounces (175 gram) each [we use filet mignon]
• 1 teaspoon Dijon mustard
• 1 tablespoon unsalted butter
• ¼ cup (60 ml) Potted Mushrooms
• 1 sheet frozen puff pastry, 10x8 inches (25x20 cm), 1/8 inch thick (3 mm)
• 1 egg
• 1 teaspoon milk

Ingredients for the Potted Mushrooms:

Sauerkraut Dish

Ingredients:

• 250 gram sauerkraut
• 250 gram onions
• 400 gram ground beef
• 200 gram mashed potatoes
• 1 or 2 apples, coarsely grated
• 1½ cup of raisins, soaked in hot water & drained
• nutmeg
• curry powder to taste (2-3 tablespoons)
• butter

Instructions:

Stuffed Pork Loin

Ingredients:

• 150 gram pitted prunes
• 250 ml white wine
• 2 tablespoons sugar
• ½ stick of cinnamon
• 2 cloves
• 1 pork loin filet (about 600 gram), all fat, tendons, etc. removed
• 1-1½ pound of sliced bacon (enough to completely wrap the pork)
• 125 ml of your favorite unsalted broth (beef, chicken)
• 2 tablespoons crème fraîche (see "Ingredients & Substitutes" page) or sour cream
• 2 tablespoons dark rum
• pepper
• butter
• kitchen twine/string
• No salt!

Instructions:

Bo Phut Salad

Ingredients:

• diced mango, ripe; 1-2 tablespoons per person
• diced tomato, drained; 1-2 tablespoons per person
• chick peas, cooked; 1-2 tablespoons per person
• corn kernels, cooked; 1-2 tablespoons per person
• cooked red beet, 2 slices per person
• leaves of Thai basil ("holy" or "horapha" basil) or of your favorite type of lettuce
• light soy sauce, Japanese
• toasted sesame seeds
• coriander sprigs, 1 per person

Instructions:

Red beet feta sesame salad

Ingredients:

• 500 gram (1 lb) red beets, diced (Frank simply uses a package pre-cooked and diced beets)
• 200 gram (½ lb) feta cheese, diced
• 6-8 tablespoons toasted sesame seeds
• optional: teaspoon of ground anis seeds

Instructions:

• mix all ingredients
• let flavors bend for at least half an hour
• serve

[recipe by Frank Dörenberg]

Sesame Noodle Salad

Ingredients:

• 12 ounces of linguine or spaghetti
• 6 ounces Chinese pea pods, strings removed and cut crosswise into thirds
• ¼ cup creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon peeled, minced ginger root
• 1 tablespoon sesame oil
• ¼ teaspoon cayenne pepper
• 1 clove garlic, crushed
• 2 medium carrots, shredded
• ½ small head red cabbage, thinly sliced (about 3 cups)
• 12 ounces boneless, roasted chicken or turkey, cut into strips

Instructions:

Broccoli Cauliflower Salad

Ingredients:

• 1 large bunch fresh broccoli and or cauliflower, cut in pieces (4-5 cups, 1 liter))
• 1 cup (¼ liter) raisins
• ¼ cup (60 ml) diced red onion
• 10 bacon strips fried , & crumbled
• 1 cup (¼ liter) sunflower seeds

Dressing:

• 3-4 tablespoons sugar
• ½ cup (125 ml) light mayonnaise
• 1 tablespoon vinegar (don't use balsamic - it makes the mayo look brown)

Instructions:

Turkey Curry Grape Salad

This makes enough for a large crowd, and can be scaled down!

Ingredients:

• 8 cups (2 liter) cooked turkey, or boneless chicken breast (pan fried until golden)
• 1½ cups (360 ml) water chestnuts sliced
• 2 lbs seedless green grapes
• 2 cups (½ liter) chopped celery
• 2 cups (½ liter) sliced almonds
• 3 cups (almost ¾ liter) mayonnaise
• 2-3 tablespoons curry powder
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 large can of pineapple chunks drained [1 lb. 13 oz., 800 gr drained]

Instructions:

Barbara's Spinach Strawberry Salad

Ingredients for dressing:

• ¼ cup (4 tablespoons = 60 ml) cider vinegar
• ½ (120 ml) cup sugar
• 2 tablespoons sesame seeds
• 2 tablespoons poppy seeds
• 1½ teaspoon onion, finely minced
• ¼ teaspoon worcestershire sauce
• ¼ teaspoon paprika powder

Other ingredients:

• ½ cup (120 ml) olive oil
• spinach
• strawberries, sliced
• almonds, sliced, toasted

Instructions:

Frank's Soup-28 (because it has 28 ingredients)

Ingredients:

• below is for an 8 quart pot (7.5 liter)
• 1 can of Thai "Green Chili and Basil" soup - main ingredients are Thai basil (note: "horapa" or Thai basil has an anis flavor; it does not taste like European/Mediterranean basil at all; do not substitute the latter for That basil!!), cream of coconut, straw and oyster mushrooms, chili peppers, lemon grass, shallots, garlic, sugar, salt, bergamot leaves (similar in flavor to kaffir leaves), and "spices".
• 3 chopped celery stalks
• 6 diced tomatoes
• tomato paste, small can (150 ml)
• 5 potatoes (use a waxy variety); peel and cut into large cubes
• 2 chopped red bell peppers and 1 green bell pepper
• 3 bay leaves
• 250 gr sliced mushrooms, sautéed (in butter!) until browned
• 2 chopped/sliced onions, (at least half) sautéed until golden
• 2 sliced leeks, (at least half) sautéed until golden
• small can of corn

Zucchini (Courgette) Soup

serves 4 - 5

Ingredients:

• 1 (very) large carrot, diced
• 1 large zucchini (courgette), or 2 smaller ones
• 1½ liter broth from cubes
• 1 tablespoon minced garlic
• 2 onions, minced
• 1 leek, sliced into thin rings
• 500 grams peeled tomatoes, diced
• 3 medium size potatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon paprika powder
• salt and freshly ground pepper
• freshly minced parsley
• Frank has also substituted eggplant (aubergine) for the zucchini. If doing so, make sure all the eggplant is passed through the food processor (see below).
• When using eggplant, add ½ teaspoon of cinnamon, and 1 teaspoon of gyros spice/herb mix.

Instructions:

Terrine de Foie Gras au Compôte de Figues

Ingredients for the terrine:

• 600-800 grams (1½ pounds) of fresh duck liver (foie gras frais)
• coarse salt
• fresh ground pepper
• small standard terrine dishes; for this amount of liver, Frank uses two dishes that measure 13x9cm and are 6 cm high (5 x 3½ x 2½ inch)

Ingredients for the Compôte de Figues:

• 150 grams (5 oz.) dried figs (do not use figs that were dried in biblical times; they still need to be soft and somewhat moist)
• 2 tablespoons finely chopped walnuts
• 2 tablespoons of sugar
• 2 tablespoons of orange blossom honey
• 1 or 2 shots of cognac or armagnac (do (not) worry, the alcohol will entirely evaporate in the process)
• tiny (!) pinch of salt

Instructions for the fig compôte:

Duck liver, onion and scallops toast

Ingredients:

• french bread "baguette"
• fresh duck liver (not processed into foie gras)
• sea scallops (i.e., at least 3-4 cm diameter; 1-1½ inch)
• very thinly sliced onion rings
• olive oil

Instructions:

• cut the bread (on the bias, if preferred) into 1-1½ cm thick slices
• slice the scallops into thin medallions (3 mm, 1/8 inch)
• briefly (10 sec!) heat up the slices in a skillet with a very small amount of olive oil
• slowly fry the onions in olive oil until soft and translucent (not golden)
• toast the bread slices until golden on both sides
• cut liver into slices that cover the bread, and are about 1 cm thick (3/8 inch)
• briefly heat up under the broiler (but should not get thin and run off the bread)
• cover with a tablespoon of the onions
• cover with 2 slices of scallops
• briefly heat up under the broiler

[recipe by Frank Dörenberg]

Camembert au figues et noisettes (camembert cheese with figs and hazelnuts filling)

Ingredients:

• 1 camembert (250 gram, 10 cm diameter = ½ pound, 10 inch diameter); kept in refrigerator
• 125 gram mascarpone (a standard 250 gram tub is enough for two standard camemberts)
• 50-75 gram figs (do not use the dried ones that were harvested in biblical times; but they shouldn't be too moist either)
• 50-75 gram shelled hazelnuts
• the mascarpone/fig/nut filling is best made a day or two ahead

Instructions:

• remove camembert from the fridge
• cut (cold) camembert at half height into two round slices; put the top half aside
• cut the hazelnuts into pieces (just in half if small nuts)
• remove the stem from the figs and cut into pieces (no bigger than 1 cm = 3/8 inch)
• put the mascarpone in a bowl and blend in the nuts and figs
• put the mascarpone mix in the middle of the bottom half of the cheese
• work the mascarpone mix across the cheese, to get even thickness and a straight edge; the filling should make a layer of about 2 cm (¾ inch)
• put the other half of the cheese back on top of the mascarpone, and clean up the edge of the filling
• decorate the top of the cheese with a small fig (stem removed, butterflied) or several hazelnut halves
• serve at room temperature

[Frank Dörenberg]

Avocado with Raspberry Coulis

Ingredients:

• ripe avocado (1 per person, or 1 per 2 persons). If the fruit yields to gentle pressure in the palm of your hand, it is ready to be peeled.
• 2½ cups raspberries (1 pound frozen)
• 2 tablespoons raspberry vinegar
• ¼ cup sugar
• 3-4 shallots, minced
• some butter or duck fat
• 1-2 table spoon finely ground/pureed smoked-fish (no skin or bones); Frank uses smoked mackerel.
• ½ -1 tablespoon of your favorite Thai fish sauce - alternatively: 2-3 tablespoons (smoked) fish stock, or veal stock, or chicken, or duck stock; as with all stock, use home made, not the salty garbage from a can or powder); click here to see how to make your own "fumet de poisson" fish stock
• ½ teaspoon ground anise seeds
• 1 teaspoon crushed garlic
• lemon juice

Bacon-wrapped shrimp and dates

Ingredients:

• ¼ cup honey
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• ½ chili sauce
• 12 pieces of thinly sliced bacon (10-12 oz)
• 12 pitted dates
• large shrimp, peeled and deveined, tails left intact (12 oz)

Instructions:

Pascale's Cheese Soufflé "Soufflé au fromage"

Ingredients:

• 6 eggs
• grated cheese; amount and type to taste (e.g., 150 gram Gruyère; US cheese and "cheez whiz" not recommended)
• salt
• butter to grease the pan

Ingredients for the béchamel sauce:

• butter
• 1 tablespoon of flower
• milk
• ¼ teaspoon ground white pepper
• optional: ¼ teaspoon ground nutmeg

Instructions:

Champagne Jelly with Red Fruits

Ingredients :

• 37½ cl champagne (½ a standard bottle; does not need to be expensive stuff)
• 150 gram sugar cubes (1/3 lb)
• peel of ½ orange
• peel of ¼ lemon
• 10 gram plain gelatin (1/3 oz.)
• 8 cl of water (1/3 cup)
• dozen strawberries, cut
• dozen raspberries
• one orange, peeled, segmented, cut
• 1 cl of Cointreau (2 teaspoons)
• 5 cl orange juice (4 tablespoons)

Instructions:

Mango Lobster/Shrimp Appetizer

Ingredients:

• cooked lobster tail or cooked large shrimp
• mango slices (fresh preferred)
• maple syrup
• finely ground sweetened coconut
• tabasco sauce (hot red pepper sauce)
• wine vinegar

Instructions:

• heat maple syrup in sauce pan, and reduce until thick
• add drop of tabasco sauce to taste
• add small amount of coconut
• add small amount of wine vinegar
• line bottom of small ramekin with mango
• put slice of lobster tail on top
• drizzle the thick sweet-sour maple sauce over it

[recipe by Frank Dörenberg]

Croustillant de Chèvre Phylo goat cheese pocket

Ingredients:

• roll of goat cheese (chèvre)
• sheets of phylo dough or feuilles-de-brick (very thin puff pastry)
• honey
• nuts (pecan, pine nut, or walnut)
• minced garlic
• kitchen twine/string

Instructions:

• preheat oven to 350 °F (175 °C)
• toast a cup of pine nuts until golden brown
• if using phylo dough: melt butter, brush a sheet of dough with it, put next sheet on top, brush with melted butter, etc, until you have a stack of 6 buttered sheets.
• if using feuille de brick dough sheets: just use one per pocket
• put a 1-2 cm (¾") thick slice of goat cheese in the middle of each square
• put several toasted pine nuts and/or several chunks of roasted pecans and/or walnuts on top
• drizzle honey over it and spread some minced garlic over it
• make pocket (method 1): fold the dough up around the cheese + toppings, and pinch just above it to form a pocket; secure with twine where pinched, and trim about 1 inch (2-3 cm) above the string.
• make pocket (method 2): fold one corner across the cheese, fold an adjacent corner across the top, roll the cheese over towards the next adjacent corner, wrap the remaining corner around it.
• just before baking: heat in microwave oven for 10-20 sec
• bake on non-stick cookie sheet until golden brown (!! only takes 2-4 minutes with feuille de brick !!)
• after baking, cut off the "tail" of each pocket, just below the string, with sharp scissors

[recipe by Frank Dörenberg]

Armagnac-soaked Prunes, stuffed with foie gras Prunaux à l'Armagnac, farcis de foie gras

Ingredients:

• pitted prunes
• foie gras, mi-cuit (duck liver preferred over goose liver)
• Armagnac liqueur

Instructions:

• soak the prunes in Armagnac for at least two days
• stuff each prune generously with foie gras
• may be served on platter with toothpicks, or on individual spoons
• also tastes great the next day

[recipe is brought to you by Frank Dörenberg]

Focaccia

Ingredients:

• 1½ cups (360 ml) warm water 110 °F (45 °C)
• 2½ teaspoons (=1 envelope = ¼ oz. = 7 gram) active dry yeast
• 6 tablespoons olive oil
• 3¼ cups (800 ml) unbleached all-purpose flour
• 2 teaspoons salt
• 1 teaspoon kosher or coarse salt
• 14 inch (35 cm) diameter round, or 10x15 inch (25x40 cm) oven dish; the bread will rise to about 1½-2 inches (3-5 cm); a smaller pan is OK, the bread will just be higher

For herb focaccia:

• 3 tablespoons coarsely chopped fresh herb (rosemary, thyme, sage)

For sage or rosemary focaccia:

Greek Cheese Pastries (Tiropitakia)

Ingredients:

• 1 pound (450 gr) phylo dough
• ½ pound (225 gr) melted butter
• 16 ounce (500 gr) cottage cheese
• 4 ounce (125 gr) cream cheese
• ¾ pound (340 gr) of feta cheese
• 3 eggs
• ½ teaspoon of nutmeg
• ¼ cup parsley

Instructions:

Salmon Mousse

Ingredients:

• 1 large can (~ 420 gr net) of red salmon (not the cheap stuff)
• 4 sheets of gelatin (~ 7 gr)
• 20 cl mayonnaise
• 125 ml (1/8 liter) sour cream or crême fraiche
• 1 tablespoon dry white wine
• several drops of lemon juice
• 1 teaspoon fine mustard (not the yellow "hotdog" kind)
• 2 tablespoons finely chopped gherkins (or 1 tablespoon + 1 tablespoon capers)
• Worcestershire sauce
• cayenne pepper
• salt

Instructions:

Italian Tuna Pie

Ingredients:

• 225-250 gram of boneless, skinless tuna fish (that is: about ½ pound drained weight, not the
  weight of the can). Use 1-2 cans of tuna in water, not in oil.
• 100 gram grated cheese (not hard/dry cheese such Parmesan, which does not melt well; Frank
  uses Gruyere)
• 25-50 gram grated cheese
• 50 gram bread crumbs (dried)
• 1 egg, beaten
• 2 table spoons Italian herbs (mix of marjoram, thyme, rosemary, sage, oregano, basil)
• 10-12 black olives, chopped
• 1 grated onion
• 4 rounded tablespoons tomato ketchup
• 2 teaspoons minced garlic (or 1 rounded teaspoon of ground garlic)
• salt & pepper

Instructions:

Chocolate Pudding

Makes 4 1/2-cup servings

This delicious old-fashioned chocolate pudding is sure to be a favorite.

2 cups fortified soy- or rice milk
3 tablespoons cocoa powder
5 tablespoons cornstarch
1/2 cup sugar
1 teaspoon vanilla extract

Combine all ingredients in a saucepan. Whisk until smooth. Cook over medium heat, stirring constantly, until pudding is very thick. Pour into individual serving dishes and chill.

Per 1/2-cup serving: 214 calories; 2.6 g fat; 0.6 g saturated fat; 10.8% calories from fat; 0 mg cholesterol; 5.1 g protein; 45 g carbohydrate; 28.4 g sugar; 2.8 g fiber; 72 mg sodium; 156 mg calcium; 1.8 mg iron; 0.4 mg vitamin C; 1 mcg beta-carotene; 1.7 mg vitamin E

Recipe from Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.

“Un” Apple Pie

Makes 4 servings

4 Granny Smith apples
2 tablespoons lemon juice
1 teaspoon canola oil
1/4 cup apple cider
2 tablespoons maple syrup
1/4 teaspoon lemon zest
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves

Slice apples and toss with lemon juice in a large bowl. In a large skillet, heat oil. Add apples and sauté for 2 minutes. Reduce the heat to low, cover, and simmer for 5 to 8 minutes. Using a slotted spoon, remove apples from the skillet to a serving dish.

Add cider, syrup, lemon zest, vanilla, cinnamon, and cloves to the skillet. Cook over medium-high heat until syrupy. Spoon over the apples.

Per serving (1/4 of recipe): 119 calories; 1.5 g fat; 0.1 g saturated fat; 11.1% calories from fat; 0 mg cholesterol; 0.4 g protein; 28.3 g carbohydrate; 22.1 g sugar; 3.5 g fiber; 5 mg sodium; 20 mg calcium; 0.4 mg iron; 8.5 mg vitamin C; 38 mcg beta-carotene; 0.5 mg vitamin E

Recipe from A Pinch of Thyme nutrition services by chef Robyn Webb

Gingered Melon

Makes 6 servings

1 large cantaloupe
1/2 teaspoon ground ginger
1 tablespoon chopped crystallized ginger

Cut melon in half and seed, then cut each half into chunks. Sprinkle ground and crystallized ginger over the melon chunks and stir. Chill and serve.

Per serving (1/6 of recipe): 54 calories; 0.3 g fat; 0.1 g saturated fat; 4.6% calories from fat; 0 mg cholesterol; 1.2 g protein; 13.1 g carbohydrate; 12.4 g sugar; 1.3 g fiber; 22 mg sodium; 13 mg calcium; 0.3 mg iron; 49.9 mg vitamin C; 2741 mcg beta-carotene; 0.1 mg vitamin E

Recipe from The Survivor’s Handbook, The Cancer Project

Chocolate Banana Smoothie

Makes about 2 1-cup servings

2 cups frozen banana chunks
1/2 cup chocolate soy- or rice milk
2 tablespoons maple syrup

Combine all ingredients in a blender and blend until smooth, adding a bit more soymilk if necessary.

Per 1-cup serving: 227 calories; 1.7 g fat; 0.4 g saturated fat; 6.6% calories from fat; 0 mg cholesterol; 4 g protein; 53.8 g carbohydrate; 33.4 g sugar; 4.8 g fiber; 32 mg sodium; 121 mg calcium; 1.4 mg iron; 13.3 mg vitamin C; 40 mcg beta-carotene; 1 mg vitamin E

Recipe from Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond
M.S., R.D.

Strawberry Smoothie

Makes about 2 1-cup servings

You can buy frozen strawberries or freeze your own in an airtight container. To freeze bananas, peel them and break into inch-long pieces. Pack loosely in an airtight container and freeze. Bananas will keep in the freezer for about two months; strawberries will keep for six months.

1 cup frozen strawberries
1 cup frozen banana chunks
1/2–1 cup unsweetened apple juice

Place all ingredients in a blender and process on high speed until smooth, 2 to 3 minutes, stopping blender occasionally to move unblended fruit to the center with a spatula. Serve immediately.

Per 1-cup serving: 135 calories; 0.4 g fat; 0.1 g saturated fat; 2.9% calories from fat; 0 mg cholesterol; 1.3 g protein; 34.5 g carbohydrate; 20.3 g sugar; 4.3 g fiber; 5 mg sodium; 26 mg calcium; 1.3 mg iron; 52.6 mg vitamin C; 49 mcg beta-carotene; 0.4 mg vitamin E

Recipe from Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.

Peach Smoothie

Makes 3 to 4 1-cup servings

This smoothie is reminiscent of fresh peach ice cream. You can freeze your own peaches when they are in season or purchase frozen peaches at your supermarket.

2 fresh peaches, sliced and frozen
1–2 cups fortified vanilla soy- or rice milk
2 tablespoons apple juice concentrate

Combine all ingredients in a blender and process until smooth, 2 to 3 minutes. Serve immediately.
Per 1-cup serving: 97 calories; 1.5 g fat; 0.2 g saturated fat; 14.3% calories from fat; 0 mg cholesterol; 3.6 g protein; 18.4 g carbohydrate; 12.6 g sugar; 1.9 g fiber; 50 mg sodium; 106 mg calcium; 1.1 mg iron; 4.8 mg vitamin C; 107 mcg beta-carotene; 1.6 mg vitamin E

Recipe from Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond,
M.S., R.D.

Strawberry Applesauce

Makes 4 1/2-cup servings

Serve this applesauce hot or cold.
2 cups peeled, cored, and coarsely chopped apples
2 cups hulled fresh or frozen strawberries
1/2 cup frozen apple juice concentrate

Combine all ingredients in a medium saucepan. Bring to a simmer, then cover and cook over very low heat for about 25 minutes, or until apples are tender when pierced with a fork. Mash slightly or purée in a food processor, if desired.

Per 1/2-cup serving: 111 calories; 0.4 g fat; 0.1 g saturated fat; 3.5% calories from fat; 0 mg cholesterol; 0.8 g protein; 27.9 g carbohydrate; 21.8 g sugar; 2.4 g fiber; 10 mg sodium; 22 mg calcium; 0.7 mg iron; 45.6 mg vitamin C; 16 mcg beta-carotene; 0.3 mg vitamin E

Recipe from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

Summer Fruit Compote

Makes 4 1/2-cup servings

2 cups sliced fresh peaches (peeled, if desired)
2 cups hulled fresh strawberries
1/2 cup white grape juice concentrate or apple juice concentrate

Combine all ingredients in a large saucepan. Bring to a simmer and cook for about 5 minutes, or until fruit just becomes soft. Serve warm or cold.

Per 1/2-cup serving: 121 calories; 0.5 g fat; 0.1 g saturated fat; 4% calories from fat; 0 mg cholesterol; 1.5 g protein; 29.6 g total carbohydrates; 26.3 g sugar; 2.8 g fiber; 3 mg sodium; 21 mg calcium; 0.6 mg iron; 77.9 mg vitamin C; 149 mcg beta-carotene; 0.8 mg vitamin E

Recipe from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

Baked Apples

Makes 4 apples

These baked apples contain no added sugar or fat, yet are delicious and satisfying. Cook them the night before for a quick breakfast treat.

4 large tart apples
3–5 pitted dates, chopped
1 teaspoon cinnamon
Preheat oven to 350°F.

Wash apples, then remove cores to within 1/4 inch of the bottoms. Combine dates and cinnamon, then distribute equally into the centers of the apples. Place in a baking dish filled with 1/4 inch of hot water and bake until apples are soft, 40 to 60 minutes. Serve warm or cold.

Per apple: 129 calories; 0.4 g fat; 0.1 g saturated fat; 2.8% calories from fat; 0 mg cholesterol; 0.7 g protein; 34.4 g carbohydrate; 26 g sugar; 5.9 g fiber; 2 mg sodium; 22 mg calcium; 0.5 mg iron; 9.9 mg vitamin C; 58 mcg beta-carotene; 0.5 mg vitamin E

Recipe from Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond,
M.S., R.D.

Sure-Fire Roasted Vegetables

Makes about 5 1-cup servings

Serve these vegetables as a side dish, over couscous or brown rice, or wrapped up in a tortilla with salsa.
vegetable oil spray

1 cup chopped broccoli
1 cup chopped onions
1–3 garlic cloves, chopped
1 cup chopped bell peppers
1 cup chopped zucchini or yellow squash
1 cup chopped eggplant
Italian, Mexican, or Indian Seasoning Mix (see recipes below)
1 15-ounce can garbanzo beans or black beans, drained and rinsed

Preheat oven to 400°F.

Spray jelly roll pan with vegetable oil spray. Combine broccoli, onions, garlic, bell peppers, zucchini or yellow squash, and eggplant in a bowl. Add your choice of Seasoning Mix. Toss vegetables to coat. Place vegetables in pan in a single layer.

Buckwheat Pasta with Seitan

Makes 6 servings

Seitan is a high-protein wheat product with a meaty taste and texture. Look for seitan in health food stores or the Asian food section of many supermarkets.

1 medium onion, chopped
2 tablespoons oil
3 cups sliced mushrooms
8 ounces seitan, sliced
2 tablespoons flour
1 1/2 cups cold water
2 teaspoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
12 ounces dry soba noodles
1 teaspoon salt

Sauté onion in a large skillet with oil until transparent, then add mushrooms. Cover and continue cooking until mushrooms are brown, then stir in seitan.

Easy Stir-Fry

Makes 4 servings

Serve this stir-fry over couscous, brown rice, or your favorite whole grain.

1 15-ounce can of your favorite beans, or 1 package vegetarian chicken substitute
1 16-ounce bag frozen stir-fry vegetables
1/4 cup low-fat stir-fry sauce

Heat beans in a large skillet or wok. If using vegetarian chicken substitute, cook according to package directions. Mix in vegetables and sauce.

Per serving (1/4 of recipe): 163 calories; 1.4 g fat; 0.2 g saturated fat; 7.8% calories from fat; 0 mg cholesterol; 10.6 g protein; 29.2 g total carbohydrates; 2.8 g sugar; 7.5 g fiber; 1406 mg sodium; 96 mg calcium; 4.1 mg iron; 42.2 mg vitamin C; 543 mcg beta-carotene; 1.7 mg vitamin E

Recipe from Brie Turner-McGrievy, M.S., R.D.

Tamale Pie

Makes 9 1-cup servings

Simple chili beans topped with polenta make a delicious golden-crusted pie.

5 1/2 cups water, divided
1 cup polenta
1 teaspoon salt
1 large yellow onion, chopped
3 large garlic cloves, minced
1 red or green bell pepper, seeded and diced
1 12-ounce package vegetarian ground beef substitute
1 tablespoon chili powder
1 teaspoon ground cumin
1 28-ounce can crushed tomatoes
1 15-ounce can vegetarian chili beans, undrained

Red Beans and Rice

Makes about 6 servings

1 cup dry red beans
5–6 cups water
2 teaspoons olive oil
1 large onion, chopped
3 garlic cloves, minced (1 tablespoon)
1 red bell pepper, seeded and chopped
2 1/2 cups vegetable broth
2 bay leaves
2 teaspoons dried oregano
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper
2 teaspoons cider vinegar
1/2–1 teaspoon salt
1/2 teaspoon liquid smoke (optional)
6 cups cooked brown rice for serving
Rinse beans and soak overnight in 5 to 6 cups of water. Drain and rinse.

Spanish Bulgur

Makes 8 3/4-cup servings

Bulgur makes a quick and delicious Spanish pilaf. Serve it with chili or refried beans.

2 cups dry bulgur
3 1/2 cups boiling water
2 garlic cloves, minced
2 teaspoons olive oil
4–6 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt

Place bulgur in a large bowl and pour boiling water over it. Cover the bowl and let stand 20 minutes, until the bulgur is tender. Drain off any excess water.

“That’s-a Delicious!” Pasta Primavera Sauce

Makes 6 servings

This sauce is delicious when served over whole-wheat or white pasta or brown rice. Add a sprinkle of nutritional yeast flakes if a cheese-like taste is desired.

1/4 cup water
1 16-ounce bag frozen bell peppers, or 1 16-ounce bag frozen spinach
1 small zucchini, chopped
8 mushrooms, sliced
1 tablespoon dried oregano
6 fresh basil leaves, chopped, or 1 tablespoon dried basil (optional)
1 25-ounce jar fat-free pasta sauce
1 25-ounce can garbanzo or white beans (optional)

Simple Marinara Sauce

Makes about 2 cups

Serve this basic sauce with pasta or polenta, and top it with grilled or steamed vegetables.

1/2 cup red wine or water
1 small onion, chopped
2 garlic cloves, crushed
1 15-ounce can crushed or ground tomatoes
2 teaspoons mixed Italian seasonings
1 tablespoon apple juice concentrate
1/4 teaspoon black pepper

Heat wine or water in a large pot, then add onion and garlic and cook until soft, about 5 minutes. Add tomatoes, Italian seasonings, apple juice concentrate, and black pepper. Cover and simmer 15 minutes.

Chunky Ratatouille Sauce

Makes 6 servings
This sauce is delicious when served over pasta shells, brown rice, or your favorite grain.
1 large eggplant, cut into 1-inch chunks
2 small onions, chopped
2 celery stalks, chopped
6 garlic cloves, minced
1/2 cup red wine, divided
1/4– 1/2 cup water, divided
8 ounces cremini mushrooms
1 teaspoon Italian seasonings
1/2 teaspoon dried thyme
1/2 teaspoon black pepper, or more to taste
1 15-ounce can fire-roasted tomatoes

Sweet and Sour Stir-Fry

Makes 8 servings

This colorful stir-fry is made with seitan, a high-protein, meat-like ingredient made from wheat. Look for it in the refrigerated section of your favorite natural food store.

1/3 cup ketchup
1/3 cup cider vinegar
1/3 cup brown sugar
2 tablespoons cornstarch
1 tablespoon diced canned chipotle peppers
1/4 teaspoon crushed red pepper
1/2 cup water
2 teaspoons toasted sesame oil
1 8-ounce package seitan, cut into strips
1 red bell pepper, seeded and thinly sliced
1 medium zucchini, thinly sliced
1 cup thinly sliced onion
2 cups mushrooms
2 cups snow peas
8 cups cooked basmati or jasmine rice

Barbeque-Style Baked Tofu

Makes 6 1/4-inch slices

The firm texture and delicious flavor of baked tofu makes it a perfect snack, sandwich filling, or stir-fry ingredient. Begin with very firm tofu—it should spring back when lightly pressed. If it fails this test, begin by pressing it as directed below. For the marinade, you can use 1/2 cup of your own favorite barbeque sauce, or follow the recipe.

1 pound firm fresh tofu
1/4 cup ketchup
1/4 cup apple juice concentrate
2 tablespoons cider vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
scant pinch cayenne pepper, or more to taste

Zucchini Corn Fritters

Makes 16 fritters

1 1/3 cups fortified soy- or rice milk
1 tablespoon cider vinegar
1 cup cornmeal
1/4 cup unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium zucchini
1 cup fresh, frozen, or canned corn
vegetable oil spray

Pasta e Fagioli

Makes 5 2-cup servings

1/2 cup water or Vegetable Broth (see recipe)
1 onion, chopped
1 small bell pepper, seeded and diced
1 carrot, sliced
1 celery stalk, sliced
2 cups sliced mushrooms (about 1/2 pound)
1 15-ounce can chopped tomatoes
1 15-ounce can kidney beans, drained
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon black pepper
1 tablespoon reduced-sodium soy sauce
4 ounces dry rigatoni or other pasta

Quickie Quesadillas

Makes 8 servings

These quesadillas are a truly happy marriage between cultures: Middle Eastern red pepper hummus served with Mexican corn tortillas and garnished with salsa makes an absolutely delicious meal or snack.

1 15-ounce can garbanzo beans, drained
1/2 cup water-packed roasted red peppers
3 teaspoons lemon juice
1 tablespoon tahini (sesame seed butter)
1 garlic clove, peeled
1/4 teaspoon ground cumin
8 corn tortillas
1/2 cup chopped green onions
1/2 cup chopped tomatoes
1/2–1 cup salsa

Bean Burgers

Makes 6 burgers

1 cup cooked garbanzo beans
1 cup cooked brown rice
1/2 cup quick-cooking oats
1 celery stalk, finely chopped
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons reduced-sodium soy sauce
1 teaspoon paprika
1/4 teaspoon black pepper
vegetable oil spray
6 whole-wheat burger buns
6 tablespoons Tofu Mayo (see recipe) or other dairy- and egg-free mayonnaise substitute
6 tablespoons stone-ground mustard
6 tablespoons ketchup
6 tomato slices
6 red onion slices
6 lettuce leaves

Pan-Seared Portobello Mushrooms

Makes 4 servings

These giant mushrooms make a hearty, meat-like entrée. Serve them with brown rice, pasta, or couscous.

4 large portobello mushrooms
2 teaspoons olive oil
2 tablespoons red wine or water
2 tablespoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
1/2 teaspoon dried oregano
Clean mushrooms, trimming stems flush with bottom of caps.
Mix oil, wine or water, soy sauce, vinegar, garlic, and oregano in a large skillet. Heat until mixture begins to bubble, then add mushrooms, top side down. Reduce to medium heat, cover and cook 3 minutes. If the pan becomes dry, add 2 to 3 tablespoons of water. Turn mushrooms and cook second side until tender when pierced with a sharp knife, about 5 minutes. Serve hot.

Pita Veggie Burger-wich

Makes 1 serving

It doesn’t get much easier than this for a single-serving light supper or lunch!

1 vegan burger patty
1 small whole-wheat pita, cut in half
Optional toppings:
2 cups leafy greens (romaine, radicchio, spinach, etc.)
1/2–1 cup sprouts
1/4 cup shredded carrot
1 or 2 plum tomatoes, thinly sliced
1–2 tablespoons spicy mustard, salsa, or ketchup

Missing Egg Sandwich

Makes 6 sandwiches

These sandwiches have the flavor and appearance of egg salad without the saturated fat and cholesterol.

1/2 pound firm low-fat silken tofu (about 1 cup)
1 green onion, finely chopped, including green top
2 tablespoons pickle relish
2 tablespoons Tofu Mayo (see recipe) or other dairy- and egg-free mayonnaise substitute
2 teaspoons stone-ground mustard
2 teaspoons reduced-sodium soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
12 slices whole-grain bread
6 lettuce leaves
6 tomato slices

Quick Bean Burritos

Makes 4 burritos

Burritos make a quick, tasty, and very portable meal that can be eaten hot or cold. Fat-free refried beans are available in most markets. A growing number of markets also carry fat-free flour tortillas.

4 flour tortillas (preferably fat-free)
1 15-ounce can fat-free refried beans, heated
1 cup shredded romaine lettuce
1 medium tomato, sliced
2 medium green onions, sliced
1/2 cup salsa

In a large, ungreased skillet, heat a tortilla until it is warm and soft. Spread about 1/2 cup of beans down the center of the tortilla, then top with lettuce. Add tomato, green onions, and salsa. Fold the bottom end toward the center, then roll the tortilla around the filling. Repeat with remaining tortillas.

Tofu Tacos

Makes 6 tacos

These tacos may be made with fresh or frozen tofu. Freezing tofu gives it a chewy texture somewhat like ground beef. To freeze tofu, place it in its package in the freezer. To thaw, place the package in the refrigerator. Once thawed, remove the tofu from its package and squeeze out the excess water.

2 teaspoons olive oil
1 small onion, chopped
1/2 small bell pepper, seeded and diced (optional)
1/2 pound firm tofu, crumbled (about 1 cup)
1 tablespoon chili powder
1 tablespoon nutritional yeast (optional)
1 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 tablespoon soy sauce
1/4 cup tomato sauce
6 corn tortillas
1–2 cups shredded lettuce
2 green onions, chopped
1/2 cup chopped tomato
1/3 cup salsa

Mayan Black Bean Soup

Makes 8 to 10 servings

2 cups dry black beans (replace with 4 cups canned, if desired)
8 cups water
1 onion, chopped
1 green or red bell pepper, seeded and chopped
1 teaspoon minced garlic
2 16-ounce cans chopped tomatoes
1 4-ounce can diced green chilies
1 1/2 teaspoons ground cumin
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro

Split Pea Soup

Makes 8 servings

This extraordinary soup contains no added fat and is easy to make on the stove or in a slow cooker.

2 cups dry split peas
6 cups hot water
1 cup sliced or chopped carrots
1 cup sliced celery
1 medium onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 pinch cayenne pepper

Velvet Corn Chowder

Makes 8 servings

1 medium yellow onion, chopped
2 medium carrots, sliced
1 medium potato, chopped
2 cups vegetable broth
1 15-ounce bag frozen corn
1 1/2 cups vanilla soy- or oat milk
1/2 teaspoon turmeric
1/2 teaspoon sea salt
black pepper, to taste

Place onion, carrots, potato, and broth in a large saucepan. Bring to a boil, then reduce heat to medium and cook until vegetables are tender, about 15 minutes.

Pumpkin Soup

Makes about 8 1-cup servings

This sweet and creamy soup has just a hint of spiciness. It can also be made with puréed winter squash, yams, or sweet potatoes in place of the pumpkin.

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
2 cups water or Vegetable Broth (see recipe)
1 15-ounce can pumpkin
2 tablespoons maple syrup or other sweetener
1 tablespoon lemon juice
2 cups fortified soy- or rice milk

Autumn Stew

Makes 2 1/2 quarts (10 1-cup servings)

This colorful stew is a true celebration of autumn’s abundance. For special occasions, serve it in a pumpkin that has been hollowed out and baked until just tender.

1 1/2 cups water, divided
1 tablespoon reduced-sodium soy sauce
1 onion, chopped
1 red bell pepper, seeded and diced
4 large garlic cloves, minced
1 butternut squash (about 1 pound)
1 15-ounce can crushed tomatoes
1 1/2 teaspoons dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 15-ounce can kidney beans, undrained
1 15-ounce can corn, undrained, or 2 cups frozen corn

Mushroom Barley Soup

Makes about 3 1-cup servings
This soup takes just minutes to make if you have cooked barley on hand.
2 cups plain rice milk
2 tablespoons barley flour
1 cup cooked barley
1 4-ounce can mushrooms, undrained
1/4 teaspoon garlic powder
1/4 teaspoon salt
pinch dried marjoram
pinch dried sage
pinch dried thyme
pinch dried dill weed

Place rice milk and flour into a blender. Blend on high speed for a few seconds. Add barley and blend on high for about 10 seconds, or until barley is coarsely chopped.

Spicy Noodle Soup

Makes 6 servings

This enchanting, unusual soup abounds with exotic spices and vivid flavor.

2 teaspoons olive oil
1 large onion, finely chopped
2 teaspoons crushed garlic
1 teaspoon whole or ground caraway seeds
5 1/2 cups water
1/4 cup chopped celery
3 tablespoons tomato paste
1 tablespoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 bay leaves
salt
black pepper
1 1/2 cups dry vermicelli noodles broken into small pieces
2 tablespoons chopped fresh cilantro or parsley

Red Lentil Soup

Makes 6 servings

This soup is so nutritious and so simple to prepare, you’ll want to make it often. Its flavor is exquisite.

7 cups water
2 1/2 cups dry red lentils
1 large onion, minced
1 teaspoon turmeric
large pinch cayenne pepper
2–4 tablespoons fresh lemon juice
1 teaspoon ground cumin
salt
black pepper

Curried Lentil Soup

Makes about 2 1/2 quarts (10 1-cup servings)

Serve this soup with Braised Collards or Kale (see recipe).

1 cup dry lentils, rinsed
1 onion, chopped
2 celery stalks, sliced
4 garlic cloves, minced
1 teaspoon cumin seeds, or 1/2 teaspoon ground cumin
8 cups water or Vegetable Broth (see recipe)
1/2 cup dry couscous
1 cup crushed tomatoes
1 1/2 teaspoons curry powder
1/8 teaspoon black pepper
1 teaspoon salt, or to taste
Combine lentils, onion, celery, garlic, cumin, and water or broth in a large pot. Bring to a simmer, then cover loosely and cook until lentils are tender, about 50 minutes.

Almost-Instant Black Bean Chili

Makes 6 1-cup servings

This is a perfect make-ahead recipe, since this chili is even better the second day.
1/2 cup water

1 medium onion, chopped
2 medium garlic cloves, minced
1 small bell pepper, seeded and finely diced
1/2 cup crushed tomatoes or tomato sauce
2 15-ounce can black beans, undrained
1 4-ounce can diced green chilies
1 teaspoon ground cumin

Minestrone

Makes about 2 1/2 quarts (10 1-cup servings)

This is a good basic vegetable soup. You can enhance it with additional vegetables of your choosing

1 small onion, chopped
4 garlic cloves, minced
1 carrot, cut into chunks
1 celery stalk, sliced, including top
1 potato, scrubbed and cut into chunks
2 tablespoons chopped fresh parsley
2 cups tomato juice
2 cups water or Vegetable Broth (see recipe)
1 teaspoon mixed Italian herbs
1/4 teaspoon black pepper
1 small zucchini, diced
1/4 cup dry pasta shells
1 15-ounce can kidney beans, drained
1 cup finely chopped fresh kale, collard greens, or spinach
1 tablespoon chopped fresh basil,
or 1 teaspoon dried basil.

Gazpacho

Makes about 3 quarts (12 1-cup servings)

This cool and tangy Spanish soup is perfect for a hot summer day.

2 cucumbers, peeled, seeded, and diced
1 green bell pepper, seeded and diced
3 ripe tomatoes, diced
1/2 cup finely chopped red onion
3 garlic cloves, pressed
3/4 cup finely chopped roasted red peppers
8 cups vegetable juice or tomato juice
3/4 cup salsa
1 teaspoon finely minced jalapeño pepper, or to taste

Vegetable Broth

Makes about 8 1-cup servings

A steamy cup of this broth makes a warm and comforting meal. It may also be used as an ingredient in recipes that call for broth or stock.

1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1/4 cup chopped fresh parsley
6 cups water
2 teaspoons onion powder
1/2 teaspoon dried thyme
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1 15-ounce can garbanzo beans, undrained

Homestyle Squash and Pinto Beans

Makes 4 servings

Veggies, rice, and beans make this all-American dish a welcome guest after a hard day. Serve with a salad and fruit wedges.

1/4 cup vegetable broth
1/2 cup chopped onion
2 teaspoons minced seeded jalapeno pepper
2 garlic cloves, minced
1 cup sliced yellow squash (1/2 -inch thick)
1 cup sliced zucchini (1/2-inch thick)
1/2 cup fresh corn kernels
1 16-ounce can pinto beans, drained
1 14.5-ounce can diced tomatoes, undrained
3 fresh thyme sprigs
2 cups cooked brown rice

Broccoli with Sun-Dried Tomatoes

Makes 4 1-cup servings

The tangy flavor of sun-dried tomatoes is a perfect addition to steamed broccoli. Look for sun-dried tomatoes near the pickles and olives in your supermarket.

1 bunch broccoli
6 sun-dried tomatoes in olive oil, drained

Rinse broccoli and cut into florets. Peel stems and slice into rounds. Steam over boiling water until just tender, 3 to 5 minutes.

While broccoli is cooking, cut tomatoes into small pieces and place in a serving dish. Add cooked broccoli to tomatoes, toss, and serve.

Broccoli with Fat-Free Dressing

Makes about 6 1/2-cup servings

Seasoned rice vinegar makes a sweet-sour dressing that is a perfect addition to lightly steamed broccoli. Try it on steamed green beans, too.

1 large bunch broccoli
1/4 cup seasoned rice vinegar
1 teaspoon stone-ground mustard
1 garlic clove, pressed or minced

Break broccoli into bite-sized florets. Peel stems and slice into 1/4-inch thick rounds. Steam until just tender, about 5 minutes.

While broccoli is steaming, combine vinegar, mustard, and garlic in a serving bowl. Add steamed broccoli and toss to mix. Serve immediately.

Kwick Kale

Makes 4 servings

This is delicious with a simple bean dish and a grain dish.

6–8 cups chopped kale (any variety)
1/2 cup water

2 teaspoons seasoned rice vinegar

Wash kale, remove stems, and chop leaves into 1/2-inch strips. Heat water in large skillet with a lid. When boiling, add kale. Cover and cook over medium heat until greens are bright green and tender, about 5 minutes. Sprinkle with vinegar. Serve warm.

Sesame Kale

Makes 4 servings

1 large bunch fresh kale
1/2 red bell pepper
2 carrots
1 1/4 teaspoons sesame oil
2 garlic cloves, minced, or 2 teaspoons chopped garlic
3 tablespoons vegetable broth
2 teaspoons reduced-sodium soy sauce
1 1/4 teaspoons toasted sesame seeds
freshly ground black pepper, to taste

Braised Collards or Kale

Makes 3 1-cup servings

Collard greens and kale are rich sources of calcium and beta-carotene as well as other minerals and vitamins. One of the tastiest and easiest ways to prepare them is with a bit of soy sauce and plenty of garlic. Try to purchase young tender greens, as these have the best flavor and texture.
1 bunch collard greens or kale
1 teaspoon olive oil
2 teaspoons reduced-sodium soy sauce
1 teaspoon balsamic vinegar
2–3 garlic cloves, minced
1/4 cup water

Garlic Spinach

Makes 4 servings

1 large bunch fresh spinach
3 garlic cloves, minced
1 teaspoon vegetarian Worcestershire sauce
Wash spinach and remove stems. Braise garlic in Worcestershire sauce over medium heat, stirring, until
lightly browned. Add spinach to hot skillet. Use tongs to turn spinach until it is just wilted. Serve hot or at room temperature.

Per serving (1/4 of recipe): 25 calories; 0.2 g fat; 0 g saturated fat; 8.8% calories from fat; 0 mg cholesterol; 2.8 g protein; 4.4 g total carbohydrates; 1 g sugar; 2.2 g fiber; 77 mg sodium; 127 mg calcium; 3.3 mg iron; 9.6 mg vitamin C; 5614 mcg beta-carotene;
1.9 mg vitamin E
[Recipe from Amy Joy Lanou, Ph.D.]

Mushroom Gravy

Makes 4 servings

12 ounces button or cremini mushrooms
2 teaspoons olive oil
1/4 cup flour
1 1/2 cups vegetable broth, divided
1–2 tablespoons soy sauce (optional)
1 teaspoon Italian seasonings
salt, to taste
black pepper, to taste

Mashed Grains and Cauliflower

Makes 8 servings

This dish is delicious when served topped with Mushroom Gravy (see recipe).

1 teaspoon olive oil
1 cup chopped onion
2 cups dry millet, quinoa, couscous, or grain of your choice
4 cups chopped cauliflower
1/2 teaspoon sea salt
water for cooking 2 cups of selected grain

Zippy Yams and Bok Choy

Makes 4 servings

2 small yams, cut into bite-size chunks
1 onion, quartered and sliced
2 large garlic cloves, minced
1 tablespoon vegetarian Worcestershire sauce
1/2 teaspoon Thai chili paste
2 small heads bok choy, finely sliced
juice of 1/2 lemon

Broccoli with Kasha and Black Bean Sauce

Makes about 8 1-cup servings

What a happy marriage of flavors!

1 large bunch broccoli
4 cups water
2 cups dry kasha (use buckwheat groats for a milder flavor)
1/2 teaspoon salt
1 15-ounce can black beans, drained
1/2 cup roasted red peppers
2 tablespoons lemon juice
2 tablespoons tahini
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 cup chopped fresh cilantro

Roasted Sweet Potato Wedges

Makes 4 servings
2 medium sweet potatoes, cut into wedges
1/8 teaspoon cinnamon

1/4 teaspoon seasoned salt
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
vegetable oil spray

Preheat oven to 450°F.

Curly Pasta Salad

Makes 6 to 8 servings

Make this salad ahead of time to allow flavors to blend.

1 12-ounce package dry rainbow rotini pasta
1 16-ounce package frozen chopped broccoli and cauliflower, thawed completely
1 cup sliced mushrooms
4 green onions, chopped
1 2-ounce jar chopped pimentos

1/2 cup cherry tomatoes, cut in half
1 cup fat-free honey-Dijon salad dressing
2 tablespoons soy sauce
freshly ground black pepper, to taste
1 dash Tabasco sauce (optional)

Asian Fusion Salad

Makes 8 servings

A meal in itself!

1 head red-leaf lettuce
1 1/4 cups snow peas

1 large cucumber
1 red bell pepper
1 1/2 cups bean sprouts
2 carrots
8 ounces baked, flavored tofu (teriyaki, sesame, peanut, spicy Thai, etc.), or 1 15-ounce can white beans
1 tablespoon balsamic vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon Thai chili paste or other chili sauce
1/2 cup low-fat bottled salad dressing of your choice (sesame shiitake, tahini lemon, cilantro lime, etc.)

Hoppin’ John Salad

Makes about 10 1/2-cup servings

2 cups cooked black-eyed peas, or 1 15-ounce can black-eyed peas, drained
1 1/2 cups cooked brown rice
1/2 cup finely sliced green onions
1 celery stalk, thinly sliced (about 1/2 cup)
1 tomato, diced
2 tablespoons finely chopped fresh parsley
1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1–2 garlic cloves, crushed

Yams with Cranberries and Apples

Makes about 6 1-cup servings

This colorful blend of sweet and tart flavors is a perfect addition to any autumn meal.

2 yams
1 tablespoon olive oil
1 large green apple, peeled and diced
1 cup fresh or frozen cranberries
2 tablespoons maple syrup
1/2 cup orange juice

Preheat oven to 350°F.