This dish was a huge hit at my house. I was hoping for leftovers but alas, no such luck. I just had to make it a second time! The second time I made it, I doubled the recipe and baked it in a 9" x 13" casserole. Turns out doubling it was a little much for the size of the casserole dish, so if that's what you decide to do, I would make one and a half times the recipe. And in a casserole dish, it's not necessary to put a crust under the veggies. What I did was top the entire thing with pie crust and bake it at the same temp/time as indicated below. It turned out great!
For the crust:
2 c. all-purpose flour
1 tsp salt
1 c. shortening½ c. waterFor the filling:
1 tbsp oil
1 small onion, chopped
2 cloves garlic, minced
1 large carrot, chopped
3 medium potatoes, cut into small cubes (skin-on)1 ½ cup corn kernels (frozen or canned)
1 cup of shelled edamame*
1 19oz can of chickpeas, drained and rinsed
2 cups vegetable broth
1/2 cup all-purpose flour
1 tbsp Bragg's all-purpose soy seasoning (or low-sodium soy sauce)
1/2 tsp dry mustard
1/2 tsp dried rosemary**
1/2 tsp dried thyme
1/4 tsp onion powder
1/2 tsp salt1/4 tsp black pepper
*you can use green peas instead of edamame, the texture will be a little different, but the taste will still be very good**I like to crush dried rosemary with a mortar & pestle (you can use a zip-lock bag & a rolling pin) into smaller pieces (even powder if time permits) because let's face it, small twigs are small twigs, cooked or not!DIRECTIONS:1. Pie crust: combine the flour & salt. Cut in the shortening using a pastry cutter (or using the two knife method, and
example of which you can find here)2. Add water and blend in with a fork until a crust is formed. Knead until smooth (about 5 minutes).3. Divide the crust and shape into two discs. Wrap in cellophane and refrigerate for at least 30 minutes.4. Preheat oven to 375ºF.5. Filling: Heat the oil in a large pot over medium heat. Toss in the onions, garlics and carrot and cook until onions are clear.6. Add remaining ingredients and stir well to combine. Cook over med-low to medium heat until the potatoes are fork tender (but not mushy), about 20-25 minutes. 7. Roll out one of the pie dough discs to line a 9" - 10" pie plate. Add the filling. Then roll out the second pie dough disk to cover the pie, sealing the edges and making slits in the top to
release steam.8. Bake for 45 minutes at 375ºF.9. Remove from oven and let cool for 10 - 15 minutes before serving.
This is a very hearty cabbage soup with tons of...you guessed: cabbage! It makes a LOT so make sure you take out the big pot for this one.
MAKES: about 20 cups!!
TIME: 45 - 60 minutes
1 lrg onion, chopped (approx. 2 cups)
4 stalks of celery, chopped (approx. 1 cup)
2 carrots, peeled & chopped (approx. 1 cup)
4 cloves of garlic, minced
1 1/2 tbsp fresh ginger, chopped
1/2 head of green cabbage, roughly chopped (about 2lbs)
1 lrg zucchini, washed and chopped (with skin on)
1 28oz can of diced tomatoes, NOT drained
1 19oz can of white kidney beans (cannellini beans), drained and rinsed
10 cups of vegetable broth
1 tbsp Bragg's liquid aminos (or low-sodium soy sauce)
2 tsps of apple cider vinegar
1 bay leaf
1 tsp dried parsley
1 tsp dried thyme
salt & pepper to taste
Optional: 1/8 - 1/4 tsp of cayenne pepper
1. In a large pot, water sauté the onions, celery and carrots for a couple of minutes until they start to turn clear (add about 1/4 cup of water - instead of oil - in with the onions over medium heat).
2. Add in the garlic and ginger, stir and cook for a few minutes more (add a bit more water if needed) until the onions are clear, the carrots and celery are fork tender and the aromas of the garlic and ginger are filling you kitchen.
3. Add all remaining ingredients, stir and bring to a boil. Once boiling, reduce heat, cover and simmer for 30 minutes.
NOTE: I added 1/4 tsp of cayenne pepper and it gave it quite the kick, so if you're not used to heat, I would suggest 1/8 of a tsp if you do choose to use it!
per 2 cup serving
Calories 131, Total Fat 0.2g, Trans Fat 0g, Cholesterol 0mg, Sodium 811mg, Total Carbs 27.4g, Fiber 9.5g, Sugars 10.5g, Protein 6g, Vit A 68%, Vit C 66%, Calcium 14%, Iron 10%
Guess what? Winter is NOT over :( So how about another soup? As a leftover, this soup thickens quite a bit because of the rice. So if you REALLY don't like thick soups (which I love!) then put in a little less rice.
Winter is kind of, finally, sort of, winding down over here...maybe. We always seem to get a final attack from mother nature near the end of March...and sometimes in April. So how about one more soup to go with it?
The first time I tasted a leek, I was working at a produce market in high school. Between the bakery and deli, there was a table with two huge cauldrons on it. Every day there was hot soup and that is what I normally bought for my lunch break. My absolute favourite was the potato leek soup. I would often buy extra so that I could take some home. Here is my take on it:
MAKES: approx. 11 cups
TIME: 45 minutes
It's cold. It's cold outside, and it's cold in my office. What better way to warm up than with a warm bowl of delicious, spicy soup?
MAKES: 6 servings of just over 2 cups each (approx 13 cups)
TIME: 45 minutes
Making your own hummus is really quite easy. All you need are the right ingredients and a food processor (or blender). Plus, when you make your own, you get to decide how thick or thin you want it. I like it thicker for dipping, but thinner for wraps. You can also add your own unique touch to it like I did here with the chipotle, which adds a nice spicy and smoky flavour.
MAKES: approx. 2 cups
TIMES: 15-20 minutes
So, a little over a year ago, I made lingerie cookies for a friend's 30th birthday party. They were a HUGE hit, especially with the boys. So when Señor announced that he would be hosting a bachelor party for a friend of ours last weekend, I thought what better contribution for me to make than boobs and bums!