Good Food

Over the last few days, I’ve been doing some holiday cooking. Came up with a couple new vegetarian dishes that taste delicious. Of course, since I made them, I am biased, so taste with your heart not my words.

1 small head of cabbage, sliced.
1 clove of garlic, crushed and then chopped fine
1 bundle of green onions
2 tablespoons olive oil
1 lemon
about 2 tablespoons red sherry vinegar
2-3 tablespoons of brown sugar
1 table spoon herbs d’ provenance.
1 jar of artichoke hearts
1 can black beans

  • slice the cabbage and put into a large bowl, set aside.
  • chop the green onions into small pieces, put into frying pan

    crush individual cloves of garlic, remove the peel, and then chop into small pieces and put into the frying pan

    add 2-3 tablespoons of olive oil to frying pan (enough to coat all pieces with oil) and cook at medium temperature until everything smells wonderful. stir occasionally making sure nothing sticks to the pan. You may see some charred pieces, that’s ok, it adds to the flavor.

    while the onions and garlic are cooking, create the dressing from lemon juice, an equal amount of vinegar, and 2-3 tablespoons of brown sugar (to taste). stir in the herbs. I like a mixture of rosemary, thyme, marjoram, lavender, and other herbs; but you can adjust as desired.

    when the garlic looks cooked, stir in the dressing and cook for a minute or two. It should bubble and start vaporizing. Pour the entire mixture over the cabbage and stir. Let sit on the counter for a couple of minutes.

    Add can of beans (drained) and chopped artichoke hearts (drained). You can also add anything else that looks good at this point — bell pepper, other beans, leftovers chopped into small pieces. The total amount of extras you want to add will be about 2 cups.

    More is ok, but not needed.

    Let sit in the refrigerator for several hours before serving.

    Vegetable Bean Soup
    1 cup small white navy beans
    1 cup aduki beans
    1 cup black beans
    1 cup red lentils
    1 large parsnip
    1 large Rutabaga
    1 large onion
    1 head of garlic, crushed and chopped
    4 bell peppers–various colors
    1 lb carrots
    3 ears of corn
    2 cans of crushed tomatoes
    3 table spoons herb’s d’provenance
    2 packages red peppers from pizza place
    1 table spoon cumin
    2 cups chopped ham
    Salt and pepper to taste

  • Start the beans — white, aduki and black in a large pot of water. Bring to a boil and turn down to a simmer for 1.5-2 hours.
  • While the beans are cooking, chop up the vegetables into small pieces. Put into a really big pot because you (and I) misjudged how much space the vegetables really take. cover with water.

    Add lentils and herbs.

    After the beans have been cooking long enough to start becoming soft, add them into the vegetable pot (water and all).

    Add the cans of crushed tomatoes.

    Cook for another couple hours. Add water if needed.

    Taste the soup and decide it needs salt. Add the 2 cups of ham ( because you have some leftovers in the refrigerator otherwise skip) and salt / pepper to taste.

    Cook for another 20-30 minutes.

    When serving this, it’s wonderful with a loaf of homemade bread and great tossed greens salad. The stew gets better for the second and third serving.

    Recipe makes several gallons of soup, enough to feed many people many meals.

    Candied Citrus Peel and Citrus Fruit Salad and Orange Chicken Sauce
    1 Orange
    1 Grapefruit
    1 Lemon
    1 teaspoon butter
    1 Slice Pineapple
    1 box blackberries
    1.5 cups of sugar

    Juice the lemon and put the lemon juice aside. It’s great for the cabbage slaw. Slice the lemon peel into small diced pieces and put into small saucepan.

    Slice the grapefruit into 6ths. Put the fruit on a plate for the fruit salad. Slice the peel into small diced pieces and put into the saucepan.

    Slice the orange into 6ths. Put the fruit on a plate for the fruit salad. Slice the peel into small diced pieces and put into the saucepan.

    Making the fruit salad.

    Add the slice of pineapple.

    Cover with blackberries.

    Cover entire plate with plastic and put into the refrigerator for later. It makes a great dessert plate.

    Making the candied citrus Peel

    cover the citrus peel with water and place on the stove

    bring to a boil.

    drain the water from the pan and replace with cold water.

    Repeat the boiling / draining process another 2 times (AKA blanching the peel to remove bitterness)

    After blanching and draining the citrus peel, add 2 cups of water and 1.5 cups of water to the pan. Bring to a boil and then turn down to a simmer.

    Add 1 teaspoon of butter. Let simmer for about an hour.

    Drain the citrus syrup into a jar. Put aside for orange chicken or some other similar recipe.

    Put the fruit into a bowl, add 2 tablespoons of sugar and stir.

    Put aside and let sit for Now you have candied citrus peel for making stollen.


    Author: Heres to ART not Cockroaches

    Welcome to my life. My life as a mom is changing as the kids grow up, leave home, and build their own lives. This gives me a chance to rebuild myself as an artist, develop a spiritual path, and most fun of all, start going out on dates with my husband. Come here the stories about the small things in life that can make one very happy. Dogs running on a beach, great breakfast dates, kids and their adventures, and my own adventures in this wacky life. I'll share some of my progress in learning art while juggling a full time job as an engineer. And best of all, it's a chance for me to practice writing stories while keeping in touch with my kids. I look forward to hearing from you. Comments, thoughts, and invitations to meet for coffee are all welcomed. Enjoy the stories.

    One thought on “Good Food”

    1. Robine, these recipes are amazing. When are we all having dinner at your place? I’m having my family over on Saturday and will try a couple of these. Another wondeful display of your creativity. What does your family think of you making vegetarian dishes!

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