February Fun

February has been a busy month so far.  Usually we get several snow days so the busy times are balanced with days at home, but we've only been out one day. Despite the lack of time at home it's been a great month.

I have three more weekends out at ski school.  I'm at the point in the season where I both want the season to be over so I have my Saturdays back, and where I am very sad to  that soon the snow will be gone and the skis will be on the rack until next season.  Saturdays usually mean that something is cooking in the crock pot.  It's such a wonderful feeling to walk in the door and know that dinner is done especially when you're cold and starving and it's after 7.  Last weekend I only wound up working until the mid-morning because the day was slow (it was super cold), and I enjoyed knowing that dinner was taken care of while I was busy with school and house work.  I really need to use my crock pot more on days when I'm home.

Gram's Ham Barley Soup is super easy, tasty and makes a ton.

We got a light snow on a Saturday so friends (and the dog) came sledding on the hill.  The first, and maybe the last, hill sledding this year.  What a short, and non-snowy winter.  I hope we get one more good storm before spring is here.

It was hard to get a good picture of the kids, but even harder to get a good pic of the dog. 

 Emma turned 13 - a teenager!  She had a great party with friends.  I enjoyed overhearing snippets of their conversation.  There was some teen girl talk, but mostly they just continue to be silly together.  I hope some of that innocence lasts.  The theme of this year's party was red.  So there was red velvet cupcakes, a fancy red table setting, strawberry soda in fancy glasses, and this great craft.  We bought several different lip stick colors, and small magnetic frames.  The girls then kissed the paper to make designs and added their names.  It was a perfect craft for their age.

Happy 13th birthday Emma girl.  Love you!

Winter Warm Up Recipes

My Dad blessed us with a freezer full of venison, and I've made two great warming winter recipes so far.  They're exactly what you want to come home to on a cold and snowy evening.  Bring on the winter.

Pizza Turn Overs

I browned and drained one pound of venison burger.  Then I added a jar of pizza sauce (I used what I canned this summer).  I divided pizza dough into eight small circles and then added about 1/2 c. of the filling.  I then folded them over to make turn overs. sprinkled parmesean cheese and greek seasoning on top, let it rise for 20 min,  and finally baked them at 400 for about 20 min.  We also fell in love with Buffalo Cauliflower and at the last two heads for our fall stash that way.  

Venison Goulash

I browned and drained a lb. of venison and dumped it into the crock pot.  I then added a quart of tomatoes and several peeled and chopped carrots.  I shredded about 1/2 a cabbage and added it to the top.  I then stirred in 1 t. smoked paprika (that's an important ingredient - don't skip it.  You can find great smoked paprika here) and 1 t. salt.  I let it cook in the crock pot on low all day.  Right before supper I made mashed potatoes.  I put a scoop of potatoes on one side of the bowl and ladled the goulash on the other side.  Serve this one with bread to sop up the left overs.

Two Soups for a Chilly January

Well, I got my wish.  We have about eight inches on the ground and it's cold so the snow isn't going anywhere soon.  The kids and I spent yesterday on the slopes, and today they're playing in the snow with The Woodsman while I catch up on my inside work. 

Even though I could have slept in this morning, I was up before dawn so I could enjoy the view of the sun hitting the snow covered mountain.  I love the peace and quiet of this season. 

Danny is a lot like me.  When he woke up early this morning he stood and just looked at the beautiful winter snow scape and said softly, with awe, and mostly to himself, "I love winter."  I'm a teacher, and no small part of my winter bliss is that I get to stay home on the snowiest days.  But, really I'd be happy even if school wasn't closed.  I just love snow. 

Snow days call for warm, easy meals.  If we're home during the winter it's likely that soup will be on the menu.  Here are two easy, kid friendly soup recipes.  As an extra bonus, you probably have all of the ingredients in your pantry and freezer so you don't have to fight your way through the lines at the grocery store to make them.

Taco Soup

There are lots of variations of this soup.  I've made it two ways recently (slightly different both times because of what I had on hand).
For a meat version:
 -  brown 1 lb. of ground beef in a Dutch oven and drain the fat
 - Then add taco seasoning mix (whatever amount you would use to make taco filling)
2 cans of beans (black and/or pinto work well)
2 quarts of tomatoes
1 small can of tomato paste
2 cups of frozen corn
1/2 c. of frozen chopped green peppers
hot chili peppers and salt to taste

Simmer until thickened to the consistency you'd like.  If you have it, serve topped with tortilla chips, shredded cheddar cheese and sour cream.

If you want to make a vegetarian version just pull out a big soup pot, add all of the ingredients and substitute vegi crumbles for the meat - no browning involved.

Chickenless Noodle Soup

This one came from a fellow teacher friend (Thanks Lisa!)

Sauté chopped half onion + 1 clove garlic + 2-3 stalks celery (leaves and yellow stalks are the BEST!) and then add 4 cups water + 3 bouillon cubes + bay leaf + dried parsley. Optional:  Add 1 c. of frozen corn.  Simmer. Turn heat off and add egg noodles. EAT when noodles are done! YUMMY!

Note:  I added a carrot, and I didn't have a onion so I added onion powder instead.  Still delicious and perfect after a day in the cold.

Side Note:  I got a pressure canner for Christmas.  Since then I've made three big batches (think stock pot size) of soup - pea, ten bean and ham barley respectively - and I've canned them all.  It took a little while to get used to how to use the pressure canner, but overall I've loved the experience.  What I really need are recipes.  If you have any tried and true pressure canner recipes please share.  The book that came with the canner came with many recipes, but most of them were for things my family just won't be eating.  Pigs feet or blood pudding anyone? 

 

Hope you can stay in, stay warm and enjoy cozy times with your family.

Snow? Again? Here? In March? Awesome!!!

Having grown up in the North, where we have real winter, I am a snow sceptic.  So, when the forecast called for several inches of snow, but only grass was showing when I went to bed I did not believe.

 

When I woke up this morning in the pre-dawn I discovered that several inches had fallen, and it was still coming down fast.  I knew that this meant no school!  I relished in the quiet.  Got some work done and had some time to exercise and have a cup of coffee without interuption.  I made plans for what how our menu would change for the day, and then wondered what the kids might choose to do with the day. 

 

I'd hoped to get in one more ski day, but, since we've had such a small amount of snow on the ground this winter, the kids chose to stay home and play in the snow with friends.  Fresh powder, and real snow are rare around here.  I definitely would have chosen to be on the slopes.  I'm working more though on trying to be content in the moment, so after going outside to take pictures I came in to bask in the warmth of a good wood fire, and to enjoy this free day with my family.  I can't really find it in myself to complain about an unexpected winter gift in March.

 

Snowed in - the fort in winter.

Boarding in the back yard

Snow buddies

Yikes!  Watch out for the wood pile.

Snow ball fight!

On the Menu Today:  Peaches and Cream Muffins and Bean Soup

Peaches and Cream Muffins - Adapted from Taste of Home, 2000

1 egg
1 mashed banana
1 c. buttermilk
1/2 c. vegetable oil
3 c. flour
1 c. sugar
4 t. baking powder
1 t. salt
2 c. chopped frozen peaches

Mix together the wet ingredients.  Sift the dry ingredients together and then add to the wet.  Fold in the peaches.  Bake at 400 for 20 - 25 min.  Makes about 18 muffins. 

I used to make these in the summer with fresh peaches and freeze them already made, but they don't actually freeze very well.  They get a bit dried out.  These are much better made with frozen peaches and then served hot out of the oven with a little butter. 

You can substitute another egg for the banana.  You can also use yogurt or regular milk instead of the buttermilk.  The buttermilk gives it a nice tangy flavor that we like.

Bean Soup

This is a simple soup.  It takes a bit of time because you're starting with dried beans, but really it's just simmer time.

I used a bag of soup beans with a flavoring packet, but you could substitute regular beans and bullion or a ham bone.

Soak or parboil 2 c. of beans.  Then add 8 c. of water and seasoning packet, or 8 c. broth.  Add a few chopped carrots, a chopped onion, some garlic, some pepper and a few pieces of chopped celery.  Cook for about an hour.  Then taste for salt and season accordingly.  You may need to cook it for another 1/2 hour. 

Winter's Last Hurrah

Last week we used up the last of our store hot chocolate mix.  I don't plan to buy any more, but I'd like to have some on hand.  Thankfully, a good friend shared this recipe last week.  I can't wait to try her variations.  If we get any more cold weather I'll be pairing this with some homemade marshmallows and indulging with a good book.  

Cheryl's Hot Chocolate Mix

 3 1/2 cups sugar
2 1/4 cups cocoa
1 tablespoon table salt
Whole milk for serving
 
Optional:  cut the recipe in half and make one half special dark by adding more coco powder.
Also good with the addition of a dash of cinnamon and nutmeg to the finished cup. 
For an adult version - add an "Irish" touch.

I'm still hopeful that we'll get in one more skiing day.  We went last week and had a fantastic time!  We joined up with two other families and found several other friends out on the slopes.  Soccer Boy decided to spend some of his birthday money to rent a snow board and he spent the whole afternoon perfecting his snow boarding technique.  I'm so proud of him for getting up and trying again each time he fell down - and he fell down a lot!  I love those moments where you're able to see your kid's rising maturity levels in action.  

How did these two get to be so big?  It seems like only yesterday when we were picking them up from their preschool classroom.  They've grown into such great kids.

Skiing is one of those activities that just doesn't get boring.  I think that we could ski all year if the slopes stayed open.  I know that lots of people are ready for spring now that we've had one big snow.  The kids and I are the opposite.  This morning Soccer Boy was asking when we're heading to PA again.  He wanted to know if there would still be snow there.  I found myself wishing that I had taken Friday off so we could have spent one more day skiing on real snow.  It was such a treat yesterday to be on real powder instead of our normal hard icy machine made snow.  

Joy at the top of the mountain!  A perfect day.

I often lament the end of winter because it means that I'll have less time to spend with the kids and more time to spend in the garden.  I know that my mind will change when I'm able to have one of those early mornings in the garden where the air is fresh and warm and the birds are singing.  But right now, I'd like to hold on to winter (with all of its family time and simple cooking) for a little bit longer. 

In which we finally go buy groceries...

We've bought very, very little since the middle of December.  It's been good to use up all of the odds and ends in the cupboards and the goodies from the root cellar, pantry and freezer.  We could have gone on for a while without buying anything, but impending storms have a way of making us all want to treat ourselves.  '

We stopped by the grocery store after school on Monday and splurged.  Everyone got to choose something special to throw in the cart.  The Woodsman bought grapes (from Chile, almost  $7.00 for the bag - and I didn't say a word), a bag of carrots, celery and bananas. The kids chose BBQ chips and Cheese Doodles.   I bought hazelnut coffee, tortilla chips, shredded cheddar cheese, shredded mozerella cheese, 2 potatoes, canned mushrooms and a generic block of Velveeta like cheese product. 

I've been missing cheese, and dreaming about using it in a few recipes before winter was over.

The mushrooms and mozerella went into a winter squash lasagna.  Basically, I alternated pureed winter squash, mozerella cheese, alfredo sauce and mushrooms and chickpeas sauteed with garlic, onions, tarragon and sage.  I made one for dinner last night and one for the freezer.

Half of the Velveeta, a bit of the cheddar and the potatoes went into a turnip casserole.  It was simple and fantastic.  It baked up into a melted puddle of cheesy comfort.  Perfect for a windy, cold night.

The other half of the Velveeta and some more of the cheddar will go into tonight's taco soup.  No real recipe here.  I'm going to dump cooked pinto beans, a jar or two of tomatoes, taco seasoning, bulgur burger taco "meat" and some Velveeta cubes into a pot and cook it until it's hot.  Then I'll top it with some shredded cheddar.  There will be some Velveeta left so I'll use it, and some salsa to make queso dip.  We'll eat both of these with tortilla chips downstairs while we have a family movie night - Monty Python and the Holy Grail.

Considering that we have eight inches and it's still snowing, I'm assuming that school will be out again tomorrow.  If that's the case I'll use the last of the cheese to make omlets in the morning.  Then we'll ski and come home in the evening to French Lentil Soup simmering in the crock pot.

I'm afraid to jinx myself by making a snow day meal plan for Friday.  I'll plan that one if we get it. 

Hope you're enjoying this day as much as I am.  I'm planning lots of snowy play time, reading and knitting. 

Today's Post Brought to You by the Color Orange

So - it's almost the end of winter.  What's left in your stores?  Me -in addition to what's living in the freezer and what's canned -  I have winter squash (one big Hubbard), a few nice big sweet potatoes, garlic and some turnips. So, here are some squash and sweet potato ideas.  I think they're pretty much interchangeable.  I frequently substitute sqaush for sweet potato.    I don't often do it the other way around, but that also works.

Pumpkin pudding (Gluten Free)

8 oz cream cheese softened
6 eggs
2 c. pureed winter squash
1/2cup sugar
2tsp Pumpkin pie spice, or more for your taste ( or the equivalent of cinnamon, nutmeg, ginger, etc.)
2tsp vanilla
Mix the cream cheese with the hand mixer until smooth...mix in all other ingrediants...Put in individual glass cups or ramekins...cook at 350 degrees for 45 min...put in fridge.

Pumpkin Spice Latte

 

8 cups of milk

6 cups of fresh brewed strong coffee

1 cup of winter squash puree

1 tsp pumpkin pie spice

1 cup sugar

1-2 tbsp vanilla

Combine in crockpot and cook on high for 2 hours, then top with whipped cream  and a little cinnamon.

 

 

Winter Squash Souffle

from Vegetarian Cooking for Everyone by Deborah Madison

A souffle sounds intimidating.  Really, it's not.  It's a great way to take simple ingredients and make them feel very special.  If you have a good mixer a souffle is also not time consuming.  You'll wind up with two extra egg yolks.  I throw them in my freezer to use as a egg wash on bread, or I add them to the next bit of scrambled eggs I'm making.  The family cat also likes it when I have leftover yolk - hey, it's cheaper than cat food. 

 

 Make sure that the rest of your meal is ready, and your guests are at the table.  Your souffle will look really pretty for a few minutes when it's all puffed up.  After that, it will still taste wonderful, but it won't look as fancy.

 

Butter a 6 c. souffle dish, an 8 c. gratin dish, or individual ramekins and coat them with parmesean cheese.

 

Heat 1 1/4 c. milk or cream on low with 1 bay leaf, several thyme sprigs and 2 thin onion slices.  Bring to a boil, then set aside for 15 minutes - strain.

 

Melt 3 T butter (don't use margerine), then stir in 3 T flour, 3/4 t. salt a few twists of pepper and a pinch of cayenne. Remove from heat, and beat in 4 eggs yolks (one at a time).  Then stir in 1 c. goat cheese, and 2 c. of squash puree.

 

Beat 6 egg whites in your mixer with a pinch of salt until they form stiff peaks.  Stir a quarter of the whites into the base to lighten it, then stir in the rest.

 

Bake at 375 for 30 min.



Winter Squash Souffle, Roasted Brussel Sprouts with Bacon, Winter Beet Salad

 



Liberian Squash

Fry up some good sausage (pork, turkey, vegetarian - it all works).
Cook cubed butternut squash in broth (vegetable or chicken) and cook for 8-10 minutes until soft, but not mushy.
Make some quinoa or millet.
Layer - quinoa, squash, sausage - top with a bit of hot pepper flakes if desired.

This is so fast, so simple and so good that we often have it for Sunday lunch right after church.  It's great as a leftover too.  I don't think I've ever made enough for it to wind up in the freezer though, it's always eaten right away.

 

 

Red Lentil Curry

This is another great favorite from Simply in Season.  It uses sweet potatoes, cauliflower and any other vegetable you have.  It's super simple, comes together quickly, makes the house smell heavenly, makes a ton, freezes well and everyone likes it.  Winner!

Red Lentil Coconut Curry and Peanut Apple Salad

Roasted Root Vegetables

Peel and chop root vegetables approximately the same size.  Choose a few sweet (carrot, sweet potato, beet) and a few not so sweet (potato, turnip, parsnip).  Toss with minced garlic, olive oil, salt and pepper.  Roast at 400 for 20 min - or until tender.

Baked Squash with Maple Syrup

This is as simple and basic as it gets.  It's also one of the best ways to use acorn type squash.  Cut the squash in half and scoop out the seeds.  Place upside down in a big pan with a few inches of water.  Cook at 350 for 30 min.  Then turn the squash over, fill 1/2 way with maple syrup (the real stuff folks) and bake for another 30.  Scoop and eat!

Sweet Mama with Big Oaks Maple Syrup, Roasted Root Vegetables, Nut Loaf

Sweet Potato Gratin

Oh, my.  If you still have sweet potatoes make this now.  You do not want to wait until next winter to try this one.  Fantastic!  I made several and froze a few.  So warm, comforting and cheesy on chilly winter nights.  It so simple to pull together and yet so very satisfying.  I love all of the garlic and fresh sage.  I substituted Swiss cheese.

Butternut Squash Salad

This salad is incredible.  It satisfys everything you want at this time of year.  I saved my last butternut squash to make this salad, and I've guarded the leftovers from everyone else.  I never want to share. Well, I did offer to let a jealous co-worker take a bite, but I don't think I really meant it. 

 

Winter Squash Shepherd's Pie

I made this on a blustery February night.  Baking it in individual ramekin's and putting a piece of cheese on top made a simple supper super special.  The kids, who have about had their fill of squash at this point, couldn't get enough of it.  The original version was from Better Homes and Gardens, but I adapted and simplified it.

I baked and mashed a Turk's Turban squash (any kind would work though).  Then I added garlic salt, pepper and a little bit of Parmesan cheese.

I made two fillings:
Cooked sausage, spaghetti sauce and beans
Bulgur buger with taco seasoning, tomato sauce and beans

I filled the ramekins half full of filling, then topped with the mashed squash. Then I put a piece of cheese on top and baked them until they were bubbly.  About 20 min. at 350.  Pure heaven.

Pineapple Casserole: So Unhealthy, But So Good

Our school has a wonderful bunch of teachers that eat together every Tuesday.  A different team of teachers is responsible for bringing in lunch for the day.  Usually the meal revolves around a theme.  This week my team was responsible for bringing the meal.  We chose to have a Dr. Seuss inspired menu and have green eggs and ham (spinach, egg and ham casserole), green eggs and mushrooms (spinach and mushroom quiche), and other breakfast inspired items (fruit, biscuits, etc.).  I wound up being in charge of dessert.  So, I decided to bring along an old favorite. 

This is one of those recipes that I haven't made in years because it doesn't fit into how we normally eat at our house, but, I knew that it would receive rave reviews and I had all most of the ingredients.  Well, actually, since we're still in the pantry/freezer/canning cupboard cleaning out mode, I made quite a few substitutions.  Here's the recipe (my substitutions are in bold).

My mom got this recipe from a dear old Italian lady that used to go to our church.  She used to serve it as a side dish when we had ham.  It made frequent appearances on our Easter table. It's a very pretty, sunny looking dish.  The pineapple is so yellow and golden.  It smells heavenly when it's baking too.  Just don't delude yourself into thinking that you're eating anything healthy.  The eggs and the pineapple can't save you from the other ingredients.    So this is...

Mrs. Pingatore's Pineapple Casserole

Tear 5 c. of white bread into small pieces.  Place them into a bowl. (Yes, you have to use store bought white bread - homemade and whole wheat don't work very well.  I happened to have a loaf of white store bread in the freezer that someone had brought to the camp out.)

Melt 1/2 c. butter (I used 1/4 oil because I was out of butter.  You could also substitute applesauce for the oil, but I didn't think about that until later.)

In another mixing bowl...
Beat 3 eggs
Then add the melted butter and ...
1 3/4 c. sugar (I did about half sugar and half brown sugar because I didn't have as much white sugar as I thought).
1 20 oz. can of crushed pineapple (drained)
and
8 oz. of canned milk ( I used lite coconut milk - again, it's what I had.)

Mix this all together, then add to the white bread.  Pour into a shallow baking dish (8x8 would work), and bake at 350 for 45 - 55 min. until it's bubbly and thick,and the sugars begin to caramelize.  It will thicken a bit more as it cools.

I doubled this recipe to make a 9x13 pan.  It would also freeze well, but I don't think I've ever had leftovers of this recipe. 

How about you?  What oldies, but goodies do you hang onto from your childhood that you almost never make because the thought of feeding it to your children gives you pause? 

 Oh well, can't be healthy all the time, now can we?

Can you believe he eats this stuff?

So... the Kimchi is almost gone.  Any guesses as to why?  Hope he saves some for me.  I'll have to eat sauerkraut instead. 
Kimchi is one of those freebie foods at our house.  He doesn't need to ask permission to have it as a snack.  So, this has been his go to after school and mid morning snack lately.  He's even been using it to round out his breakfast.  Love that boy!  What a foodie... a kid after my own heart. 
The kids get paid more with each birthday, but they also get an added responsibility.  This year he'll be helping me more in the kitchen.  His response - cool!  Can I help now?

The Last of the Harvest

We're still doing pretty well with not buying groceries.  So far, no one is really feeling deprived.  We've bought a handful of items (mostly for celebrations - birthdays and the Super Bowl), but have managed to keep our grocery buying pretty slim.  Since December 20th  - for regular, every day meals, I've bought ketchup, vegetable bullion, barley, brown rice, ranch dressing and one quart of almond milk - but the Woodsman really bought the milk, so do you think it counts?

 

I'm still enjoying going through what we've got.  The small freezer is finally empty enough that I can open it without fear of being attacked by frozen containers of leftovers, and I've worked my way through all of the winter squash with the exception of one giant Hubbard and one butternut.   

 

Another positive of limiting my grocery purchases is that it forces me to use the food I raised.  Recently, I wanted to make baked beans, but I was out of bagged dried cranberry beans.   So, I had to shell out the dry beans that have been waiting near the fire since October.

 

Boston Brown Bread, New England Baked Beans, Cabbage and Sweet Potato Coleslaw

 

New England Baked Beans

There are no real measurements for this recipe.  It's very much a dump and taste kind of affair.  I'm approximating here.

 

The night before soak several cups of dried beans (Jacob's Cattle or Vermont Cranberry work best here).  Then the next day add the soaked beans, a quart of tomatoes, mustard (a good squirt), maple syrup or molasses (about 1/2 c.), onions and garlic (to taste - can also use garlic and onion powder), a bit of ginger and a few cups of water.  It will be really soupy at this point - that's what you want.  Put it to bake in a covered deep dish casserole at a 325 oven.  It will need to bake for about 3 hours.  When the beans are tender, taste and adjust seasonings, then remove the lid and bake until the liquid has been absorbed.  Add salt and pepper to taste.



 

 

I'm also out of cornmeal, but I really wanted corn bread to go with my Chipolte beans.  So, I shucked the Bloody Butcher corn and buzzed it in the Vita Mix.  Within a few minutes I had gourmet, home grown corn meal.  Reading girl complained about the corn bread.  She wanted real corn bread (you know - the yellow kind).  I told her that this corn bread was about as real as it gets.

Bloody Butcher Dent Corn

Corn meal made in the Vita Mix

Grandpa's Skillet Cornbread (Not my grandpa mind you - I don't think either of them could even boil water) 

Add 2 T vegetable oil to a heavy duty cast iron skillet.  Turn the oven on to 425.  Put the skillet in the oven while it comes to temperature.  It will start to smoke (be careful not to let it get TOO hot). 

Mix together:
1 c. cornmeal
1 T baking powder
1 1/2 c. milk or water
1 c. flour (whole wheat works, but the corn bread is flatter)
1 t. salt
2 eggs

Pour this into the smoking skillet and bake for 18-20 minutes.  Serve with butter and honey.

This corn bread gets a crispy crust - much like pizza.  It's probably my favorite corn bread. 

 

 



Soup, Don't it Smell Like the Answer?

“There ain't no point in making soup unless others eat it. Soup needs another mouth to taste it, another heart to be warmed by it.”
― Kate DiCamillo, The Tale of Despereaux

I'm a teacher  - so I pay a lot of attention to the weather in the winter.  Whenever I hear that we might have the next day off due to snow or freezing rain, I fall asleep pondering which soup I'll make the next day if we're off.  There's something so satisfying and comforting about a pot of soup simmering on the stove, or in the crock pot.  It's like a little bit of love in your bowl.  Pair it with some fresh bread or muffins and I'm in comfort food heaven.

We eat a lot of soup in the winter.  Typically, soup is on the menu three or four times per week.  Plus, the adults in the house frequently take the left over soup for lunch.  Soup is nutritious, simple to make (especially when you use your crock pot), and it fills you up without spending very much money.  It's also good at using up the odds and ends of vegetables in your root cellar and freezer. 

When I make soup I double or triple the recipe so that I have several quarts to put in the freezer.  Then, when I want soup for dinner I pull out two quarts the night before, thaw out a loaf of zucchini bread  or some muffins, grab a jar of applesauce from the pantry and dinner is done.

One other trick I use is to freeze vegetables in the right amounts in gallon freezer bags during the summer.  Then I have even less prep work to attend to on a busy morning before I head out the door.

Here are some of our favorites:

Borscht (Moosewood Cookbook)

 

Red Lentil (no idea the original source - I've changed it quite a bit)

Put 2 1/2 quarts of vegetable or chicken broth in a big pot. (I use vegetable bullion cubes).
Then add:
2 T. dried onion flakes
1 t. garlic powder
2 T. dried celery flakes
1 lb. red lentils (don't substitute regular lentils)
1 t. cumin
1/4 c. brown rice
1 c. chopped carrot (optional - this is how my mom makes it).

Simmer for 45 minutes until you have a nice thick puree.  You may need to add more broth.  Then add salt, pepper and lemon juice to taste.

You could certainly use real onions, garlic and celery here. If you decide to do that saute the vegetables first before adding the broth and lentils.   I tend to make this soup in late January and February when I've worked my way through all of the fresh onions and garlic.  I think the dried versions work really well here, and they make this soup go together very fast and fat free. This is probably the soup I enjoy most.  I could really eat it every day.  I especially like to take it to school for lunch - it really fills you up.  It's a bit like taking a love note to yourself along to work.  It cooks down into a lovely creamy soup.  The red lentils fall apart - it has a similar texture to dal, but thinner.

Garden Chowder

Hearty Broccoli Cheese

We make this one a lot in the fall.  It's a great way to use up the less than pretty bits of broccoli, carrot and potato that come out of my garden in October.  I think , if I let him, Soccer Boy would eat all of it himself.

 

 

 

Barley Bean (No idea of the source - adapted quite a bit)

This is another of those straight from the pantry type soups.  I make it in mid winter when I'm running short on fresh vegetables.  It's great for weekend lunches, and for after work.  It takes an hour or so to cook (if you're starting with soaked beans), but you don't need to do anything with it once you put everything into the pot (except stir every now and then).  This soup also works well in the crock pot - add a little extra broth if you do as the barley tends to absorb liquid.  I love, love, love this soup.  It satisfys all of those savory cravings and is guilt free.

 

Put the following ingredients in a large pot and simmer for an hour until the beans are tender.

 

3/4 c. kidney beans (soaked)

1/2 c. barley

1 T. dried onion

1/2 c. dried mushrooms

1 T. dried rosemary

2 quarts vegetable broth

bean soaking liquid

1 t. salt

1 t. pepper

1 c. chopped carrot (optional)

 

I'm always looking for new ones.  Anyone have one to share?  I have a few on my list yet for this winter.  Hope spring doesn't come too soon and we have a few more snow days yet to come.

A Pot Pie Trio (Vegan, Turkey or Ham)

Pot Pie is one of my favorite winter meals.  As my son says, "This has got to be the best thing EVER!"  Making these takes some time, but they freeze beautifully. Don't be fearful of freezing potatoes.  I'm not sure why, but they freeze really well in this recipe.  No mushiness at all.  I usually make about eight of them some weekend after Christmas so we can enjoy them throughout the rest of the cold winter.

The trick to making these is to start with all of the elements ready (make your pie crust and seitan the day before, chop the vegis and make the gravy in the AM) before you want to make them.  Trying to make these from start to finish is a bit exhausting, but doing it in bits a pieces makes it fairly simple.  When you're able to pop one of these in the oven when you get home one frosty winter evening and then take the first bite of the rich, creamy, savory filling you'll be glad you took the time.

This recipe is adapted from Seven Secrets Cookbok  by Neva Brackett.  If you're looking for a book that will really help you and your family get back on track to a healthier new year then I can't recommend a better book.  We got this book from the healthiest couple we know - life long Vegans and Seventh Day Adventists.  I've used my copy so much that both the front and back covers fell off years ago.

Typically I make this pot pie vegan.  This year I had leftover turkey so I made a few of those as well.  They're both delicious.

Pot Pie (ingredients for one pie - multiply to your heart's content)

Vegetables

2 large potatoes - peeled and diced

2 large carrots - peeled and diced

1 small turnip - peeled and diced

Parboil for about 5 min.

Add 1 1/2 cups frozen vegtables (beans, peas, corn)

Boil 2 more min.

Drain

Protein (optional)

Use 1-2 cups of pre cooked turkey or ham, seitan, vegi burger, etc.

Seitan

2 c. soaked garbanzo beans blended with 1 1/2 c. water in food processor

Add 2 T soy sauce

1 vegi bullion cube

2 T yeast flakes

1 T onion powder

1/2 T garlic powder

Mix in food processor again.

Transfer mixture to mixer and add your dough hook.

Add 2 c. gluten flour (regular flour will not work!)

Mix until dough clings to the hook.  You may need to add a bit more flour.

Knead 2 - 4 min.  Longer kneading gives a more meaty texture.

Bake for 50 min. at 350.

Sauce

Put all of these ingredients in your blender and mix on high until it's not gritty (about 2 min.)

1 c. raw cashews

2 c. water

1 t. salt

2 t. onion powder

1 T yeast flakes

2 T. corn starch

Place into a pan.  Then add 1 1/2 c. of water to the blender, swish it around and then add that to the pot too.  Cook and stir until bubbly and thick.

Mix together vegis, protein, and sauce and place in a lightly greased casserole dish or deep dish pie pan.  Cover with your favorite crust.

Bake for 30 min. at 375 until crust is gold brown and the filling is heated through.