Red Lentil and Vegetable Curry

 

Red lentil and vegetable curry is a fantastic vegetarian main or a swoon worthy side dish

Red Lentil and Vegetable Curry
Red Lentil and Vegetable Curry is a Fantastic Vegetarian Main or a Swoon Worthy Side Dish
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Ingredients
  1. 1 tbsp vegetable oil 15 mL
  2. 1 large onion, finely chopped 1
  3. 4 cloves garlic, minced 4
  4. 3 tbsp mild or medium Indian curry 45 mL
  5. paste
  6. 11⁄2 cups grated peeled sweet potato 375 mL
  7. 1 cup dried red lentils, rinsed 250 mL
  8. 11⁄2 cups tomato sauce 375 mL
  9. 2 cups vegetable broth 500 mL
  10. 3 cups packed baby spinach 750 mL
  11. 11⁄4 cups drained roasted red peppers, 300 mL
  12. chopped
  13. Salt (optional)
  14. 2 tbsp chopped fresh cilantro 30 mL
  15. Chopped tomato
Instructions
  1. Use a 31⁄2- to 4-quart slow cooker. In a skillet, heat oil over medium heat. Add onion, garlic and curry paste; cook, stirring occasionally, for 3 minutes. Stir in sweet potato and lentils. Stir in tomato sauce and bring to a boil. Transfer to slow cooker. Stir in broth. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until lentils are very soft. Stir in spinach and red peppers. Cover and cook on High for about 20 minutes, until spinach is wilted and red peppers are hot. Adjust seasoning with salt, if desired. Serve garnished with cilantro and tomato.
  2. Serves 4 to 6.
Notes
  1. Tip: Heat seekers can use hot Indian curry paste or add cayenne pepper to taste with the spinach.
  2. Tip: Curry pastes can be quite salty. Taste the curry at the end of the cooking time and add salt if necessary.
  3. Variation: Use 1 cup (250 mL) frozen peas instead of the spinach.
  4. Who are “they” anyway?
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Who are “they” anyway?

Spring Borscht

It’s called Spring Borscht, but be sure to make this in the summer and  Fall, when fresh beets can be found everywhere

Spring Borscht
Serves 6
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Ingredients
  1. INGREDIENTS
  2. 10 to 12 medium beets, cubed or shredded 10 to 12
  3. 1 medium onion, chopped 1
  4. 3 to 4 medium carrots, chopped 3 to 4
  5. 1 medium potato, peeled and chopped 1
  6. 1 small cabbage, shredded 1
  7. 2 tbsp fresh chopped dill 30 mL
  8. 1 tbsp pickling spice 15 mL
  9. 1 10-oz (284 mL) can tomato soup 1
  10. Low-fat sour cream for garnish
Instructions
  1. INSTRUCTIONS
  2. Place vegetables and spices in a 4-quart (4 L) Dutch oven, cover with water and cook until tender. (the pickling spices can be tied in a cheesecloth or placed in a tea leaf holder.) Add the tomato soup. Serve with 1 tbsp (15 mL) of sour cream.
  3. Serves 6.
  4. Note: If the beets are mature, cook them in their skins, remove and cool. Pop off skins, cube or shred and add back to the soup.
  5. Common knowledge is a source cited for a fact you just made up.
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Zucchini-Stuffed Tomatoes

This recipe is just the ticket when you’re faced with a bumper crop of tomatoes and zucchini

Zucchini-Stuffed Tomatoes
Serves 8
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Ingredients
  1. Easy and colorful.
  2. 3 medium zucchini, unpeeled 3
  3. 1⁄2 tsp salt 2 mL
  4. 4 large firm tomatoes 4
  5. 1⁄4 cup margarine 60 mL
  6. 1 medium onion, chopped 1
  7. 1 clove garlic, minced 1
  8. 1 tbsp brown sugar 15 mL
  9. 2 tbsp grated Parmesan cheese 30 mL
  10. 2 tbsp minced fresh parsley 30 mL
Instructions
  1. Grate zucchini coarsely and toss in a bowl with salt. Set aside for about 30 minutes. Remove stems and cut tomatoes in half horizontally. Remove pulp, chop and place in small bowl. Place tomato shells cut-side down and drain on paper towels. In frying pan, melt margarine and sauté onions and garlic until tender. Add tomato pulp. Simmer to evaporate moisture. Remove frying pan from heat. Drain all liquid from zucchini and stir into tomato mixture. Sprinkle each tomato shell with a little brown sugar. Place shells in an ovenproof dish. Spoon zucchini mixture into each. Sprinkle with Parmesan cheese. Bake at 350°F (180°C) for 25 minutes. Garnish tops with minced parsley.
Notes
  1. 6.3 grams of fat per serving
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Boy — a noise with dirt on it.

Bomb Shelter Croustades

These tasty mushroom filled ‘tarts’ come from the wife of the architect who designed Pierre Trudeau’s bombshelter!

Bomb Shelter Croustades
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Ingredients
Croustades
  1. 24 very thin slices of white bread
  2. 2 Tbsp. butter 30 mL
Mushroom Filling
  1. 3 Tbsp. onion, finely chopped 45 mL
  2. 1/2 lb. mushrooms, finely chopped 250 g
  3. 4 Tbsp. butter 60 mL
  4. 2 Tbsp. flour 30 mL
  5. 1 cup whipping cream 250 mL
  6. 3 Tbsp. dry white wine 45 mL
  7. 1/2 tsp. salt 2 mL
  8. pinch cayenne pepper
  9. 1 Tbsp. finely chopped parsley 15 mL
  10. 1 1/2 Tbsp. finely chopped green
  11. onion 22 mL
  12. 3 Tbsp. grated parmesan cheese 45 mL
Instructions
  1. Croustades: Generously butter small muffin tins. Flatten bread with rolling pin and cut a 3″ round from each slice. Carefully fit these into the muffin tins. Bake at 400 deg.F for 10 minutes, or until rims are lightly browned. Remove from tins and cool (may be frozen at this point).
  2. Filling: In frying pan, melt butter, add onion and mushrooms. Stir and cook until all moisture is evaporated. Sprinkle with flour. Stir thoroughly. Add cream, stir constantly until it boils. Add wine, reduce heat and simmer a few minutes longer. Remove from heat, stir in salt, cayenne, parsley and green onion. Transfer to a bowl, cover and refrigerate until needed.
  3. To Serve: Preheat oven to 350 deg.F (180 deg.C). Spoon mushroom filling into croustades; lightly sprinkle with parmesan and place on cookie sheet. Heat in oven 10 minutes, then briefly under the broiler. Serves 8 delighted guests.
Notes
  1. These tasty mushroom filled 'tarts' come from the wife of the architect who designed Pierre Trudeau's bombshelter!
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 Book Reference – Grand Slam (Page: 48)

Schwarties Hash Browns

Great for buffets! Freezes well. Serves 8-10.

Schwarties Hash Browns
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Ingredients
  1. 2 lbs. (1 kg) frozen hash brown potatoes
  2. 2 cups (500 mL) sour cream
  3. 2-10 oz.(284 ml) cans mushroom soup
  4. 1/2 cup melted butter
  5. grated onion to taste
  6. salt to taste
  7. 2 cups grated cheddar cheese
  8. 2 Tbsp. parmesan cheese
Instructions
  1. Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.
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Many a woman marries a man for life and then finds out he doesn’t have any.

Roasted Tomato Basil Soup

Fleshy Roma tomatoes make great soups and sauces. Check your local farmer’s market for good buys and build a batch of this great soup – freezes well for a quick winter’s dinner

Roasted Tomato Basil Soup
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Ingredients
  1. Roasted Tomato Basil Soup
  2. Fleshy Roma tomatoes make great soups and sauces. Check your local farmer’s market for good buys and build a batch of this great soup – freezes well for a quick winter’s dinner.
Ingredients
  1. 3 lb. ripe Roma tomatoes, cut in half lengthwise
  2. 1/4 cup olive oil
  3. 1 Tbsp. salt
  4. 1 1/2 tsp. ground pepper
  5. 2 Tbsp. olive oil
  6. 2 cups chopped onions
  7. 6 garlic cloves, minced
  8. 1/4 tsp. red pepper flakes
  9. 1 – 28 oz. (798 ml) can plum tomatoes and juice
  10. 2 cups torn fresh basil leaves
  11. 1 tsp. thyme
  12. 4 cups chicken stock
Instructions
  1. Preheat oven to 400 F. Toss tomatoes with oil, salt and pepper. Spread in one layer on baking sheet and roast for 45 minutes.
  2. In large pot over medium heat, heat oil and saute onions,garlic and red pepper flakes until onions start to brown.
  3. Add canned tomatoes, basil, thyme and chicken stock. Add oven-roasted tomatoes, including any liquid on baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Puree in batches to a coarse mixture. Serve hot or cold.
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