Corn Slaw

1 16-oz. bag shredded coleslaw cabbage

1 15-oz. bag frozen corn kernels

3 scallions, thinly sliced

1 medium green or red bell pepper, finely diced

1/2 c. vinaigrette salad dressing (or more to taste)

Salt and freshly ground pepper to taste

Salad topper such as Crispy Dillies

Cook corn kernels very lightly (like blanching) and rinse with cold water until cooled. Drain well.

Combine cabbage, corn, scallions, bell pepper, and dressing in a large serving bowl and mix thoroughly. Season with salt and pepper. Serve at once or cover and refrigerate until needed. Sprinkle on the salad topper just before serving, to maintain the crunch. 

Serves 10-12.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 34.

Four Thieves Vinegar Blend

2 c. (16 oz.) organic apple cider vinegar

2 t. dried sage 

2 t. dried rosemary

2 t. dried lavender flowers

2 t. dried juniper berries

1 t. black peppercorns, crushed

1 t. dried thyme 

1 bulb fresh raw garlic cloves, chopped

Fill a quart-sized canning jar with the herbs and top off with organic apple cider vinegar to 1" below the top of the jar. Stir the mixture with a clean spoon to remove any air bubbles and to ensure the herbs are thoroughly saturated with the vinegar.

Seal the jar with a plastic lid, or place a piece of parchment paper between the jar and a metal lid to prevent the vinegar from corroding the metal and touching any coating on the lid.

Let the mixture macerate for a month in a dark cupboard. Shake the jar daily to keep the herbs and vinegar mixed as this will ensure a better extraction.

After a month, strain the vinegar using a sieve and layered cheesecloth. Reserve the liquid and compost the herbs. Bottle the liquid in an amber-colored bottle to protect from light and label.

Uses: As an ingredient or as a cleaning item (same as regular vinegar). Take a swig every morning or evening to promote wellness or use as a special tonic. Use in salad dressings. Make a mocktail with a splash of vinegar and sparking water (garnish with lemon). 

Adapted from theherbalacademy.com.

Coconut Rice Bowls & Sunny Side-Up Eggs

3/4 c. jasmine rice
1-3/4 c. light coconut milk
1 T. ponzu sauce
2 t. Golden Mountain sauce
2 scallions, chopped, white and green parts separated
1 lime, quartered
4 T. olive oil, divided
1/2 lb. (1/2 head) red cabbage, cored and thinly sliced
6 oz. king trumpet mushrooms, quartered lengthwise
1 ear of corn, kernels cut from the cob
1 bird's eye chile pepper, finely chopped
2 cage-free farm eggs
1/3 c. roasted peanuts
1 bunch cilantro, chopped
Salt and pepper to taste

In a small saucepan, combine the rice, a big pinch of salt, and the coconut milk (shaking the can just before opening). Heat to boiling on high. Cover and reduce heat to low. Cook 14-16 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff the rice with a fork. Season with salt and pepper to taste.

While the rice cooks, combine the ponzu sauce, Golden Mountain sauce, green tops of the scallions, and the juice of 3 lime wedges. Slowly whisk in 1 T. olive oil until thoroughly combined. Add the cabbage; season with salt and pepper and toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes.

While the cabbage is marinating, heat 2 T. olive oil in a medium pan (nonstick if you have it) on high heat until hot. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes or until lightly browned. Season with salt and pepper. Add the corn, white bottoms of the scallions, and as much of the chile pepper as you like, depending on how spicy you want the dish to be. Cook, stirring frequently, for 2-3 minutes or until slightly softened and fragrant. Turn off the heat. Stir in the juice of the remaining lime wedge. Transfer to a bowl and wipe out the pan.

In the same pan, heat 1 T. olive oil on medium-high heat until hot. Keeping them separate, crack eggs into pan; season with salt and pepper. Cook for 3-4 minutes, until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Add the peanuts to the bowl of marinated cabbage; toss to combine. Divide the coconut rice, finished cabbage, vegetables, and fried eggs between 2 bowls. Garnish with the cilantro.

Serves 2.

Adapted from a Blue Apron recipe, August 2017. 

Cavatelli & Spicy Corn

1-1/2 T. dried currants
1 T. red wine vinegar
1/2 lb. Fairy Tale eggplants or other pale purple eggplants
Salt and pepper
Olive oil
1 ear of corn
2 cloves garlic, minced
1 red Fresno pepper, seeded and finely chopped
10 oz. fresh cavatelli pasta or other small pasta
2 T. mascarpone cheese
1 bunch fresh basil, leaves only, divided
2 oz. ricotta salata cheese, coarsely grated
2 T. grated Parmesan cheese

Preheat the oven to 450 degrees.

In a large bowl, combine currants and vinegar; set aside.

Quarter the eggplants lengthwise. Place on a sheet pan and season with salt and pepper. Drizzle with olive oil and toss to coat; arrange in a single layer, skin side down. Roast 8-10 minutes, or until tender when pierced with a fork. Remove from oven and set aside.

While the eggplants roast, cut the corn kernels from the cob. In a large pan, heat a drizzle of olive oil on medium-high heat until hot. Add the corn in a even layer. Cook without stirring, 1-2 minutes, or until lightly browned. Add the garlic and Fresno pepper, and season with salt and pepper. Cook, stirring frequently, 2-3 minutes or until softened and fragrant. Turn off the heat.

While the corn cooks, heat a large pot of salted water to a boil. Add the pasta and cook 4-5 minutes or until just shy of al dente. Drain thoroughly, reserving 1/2 c. of the pasta water.

Add the cooked pasta and 1/4 c. of the cooking water to the pan of corn. Cook on medium-high heat, stirring vigorously, 1-2 minutes or until coated. Add additional pasta water if it seems too dry. Turn off the heat; stir in the mascarpone cheese until melted and thoroughly combined. Season with salt and pepper to taste.

Transfer the roasted eggplants to the bowl of rehydrated currants. Add half the basil leaves and stir to combine. Add a drizzle of olive oil and stir again. Transfer to a serving dish and garnish with ricotta salata cheese.

Divide the finished pasta between 2 dishes. Garnish with the remaining basil and Parmesan cheese. Serve with the eggplants on the side.

Serves 2.

Adapted from a Blue Apron recipe, August 2017.

Noel Nut Balls

2 sticks unsalted butter, softened
2 T. honey
1/2 c. sifted powdered sugar
2-1/4 c. all-purpose flour
1/4 t. salt
1 t. orange juice
3/4 c. finely chopped pecans
Additional powdered sugar

Cream butter and honey until fluffy. Stir in powdered sugar, flour, salt, orange juice, and pecans. Chill.

Roll dough 1 t. at a time into balls (or logs or crescents) with hands.

Bake at 350 degrees for 12-13 minutes, until set but just barely browned at edges. Cool on rack and roll in or dust with powdered sugar.

Source unknown.

Easy Enchiladas

Vegtable oil
Flour tortillas
Shredded cheddar cheese
1 large can tomato sauce
1 large jar taco sauce
Lettuce, green onions, cilantro, black olives, sour cream, etc. for topping

Lightly film bottom of baking dish with vegetable oil and a little tomato sauce to prevent sticking. Put cheese in the center of each tortilla, roll up, and place seam side down in dish, snugging it up firmly against the previous rolled tortilla. Repeat until dish is full of rolled tortillas.

Pour tomato sauce over tortilla rolls, covering all surfaces (anything exposed will get crispy and may burn). Top with taco sauce. Bake at 350 degrees for 30 minutes. Sprinkle on more cheese and bake 2-3 minutes more, until cheese melts. Serve with toppings.

Other good filling combinations: warmed ground beef crumbles, cooked shredded chicken, leftover black beans and rice, cheese and chopped mild onion.

My own recipe.  

4-3-2-1 Stew

4 large mushrooms, quartered
3 carrots, sliced into chunks
2 potatoes, peeled and cut up
1 onion, peeled and quartered
2 vegetarian bouillion cubes
Water
Salt and pepper to taste

Put all ingredients into a soup pan. Add water to cover. Simmer on low heat for hours and hours, until potatoes begin to break down and all vegetables are tender. Season with salt and pepper to taste.

Also good with browned cubed beef or beefless tips.

Serves 2.

My mom's go-to winter recipe.

Strata

10 slices stale white bread
2 T. Dijon mustard
4 oz. sliced cooked ham or soy substitute, cut up (or bacon or facon, cooked and crumbled), divided
4 oz. shredded cheddar cheese, divided
2 c. milk
4 eggs

Grease an 8" square baking dish. Spread one side of bread with mustard. Arrange 4 slices, mustard side up, over bottom of dish. Top with half of ham or bacon and cheese. Cover with rest of bread, mustard side down and slices overlapping. Top with rest of ham or bacon and cheese.

Blend milk and eggs; pour over bread.

Bake at 350 degrees for 40-45 minutes or until it tests done with a knife.

Serves 4.

Source unknown.

Brandied Cranberries

3 12-oz. packages fresh cranberries
3 c. sugar
1/2 c. brandy

Wash, drain well, and sort through cranberries. Place cranberries in a single layer on two lightly greased jelly roll pans. Pour sugar over the top. Cover tightly with foil. Bake at 350 degrees for 1 hour. Spoon into a large bowl and gently stir in brandy. Cool, then serve chilled or at room temperature in a cut glass bowl that will show off the jewel-like color and shine of the cranberries.

Will store in refrigerator up to 1 week.

Makes 5 cups.

Source unknown. 

Tuscan Tuna Salad

3 T. extra-virgin olive oil or salad oil, or a combination
3 T. fresh lemon juice (or more to taste)
2 cloves garlic, minced
2 t. dried rosemary, crushed, or 6 t. fresh rosemary, finely chopped
1 15-oz. can Great Northern beans, drained and rinsed
2 tomatoes, chopped
1/3 c. chopped fresh parsley
1 12-oz. can solid white tuna in water, drained*

Whisk together oils, lemon juice, garlic, and rosemary. Add beans, tomatoes, parsley, and tuna. Toss gently. Serve with lemon wedges.

*Also delicious without the tuna.

Serves 6.

Source unknown. 

Black Bean Salad

2 15-oz. cans black beans, rinsed and drained
16-oz. package frozen corn, briefly cooked and drained
8 green onions, diced
6 T. cilantro (or 2 T. dried)
4 T. red wine vinegar
1 t. cumin
1/4 t. red pepper flakes
6 T. olive oil
Salt and pepper to taste

Mix all ingredients together and marinate an hour or more to blend flavors.

Source unknown.

Lasagna

1 lb. pork sausage or ground beef (optional, or can use soy crumbles)
1/2 c. chopped onion
1 clove garlic, minced
Dash of ground fennel seed or to taste
1 16-oz. can Italian-flavored tomatoes, cut up
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
8 oz. lasagna noodles
1 T. cooking oil
2 eggs
2-1/2 c. ricotta cheese
3/4 c. grated Parmesan or Romano cheese, divided
2 T. parsley flakes
1 lb. mozzarella cheese, thinly sliced

Brown crumbles, onion, and garlic. Drain and mix in fennel seed. Add undrained tomatoes, tomato sauce, and tomata paste. Simmer 15 minutes.

Cook noodles in water with oil. Drain and rinse.

Beat eggs with ricotta, 1/2 c. of Parmesan or Romano cheese, and parsley.

Layer sauce, noodles, ricotta, mozzarella and sauce twice in a 13 x 9 x 2" baking dish.  Top with remaining Parmesan or Romano. Bake at 375 degrees for 30-35 minutes. Let stand 10 minutes before serving.

Serves 10.

Source unknown.  

Peach Tart

1 refrigerated pie crust
1/4 c. sugar
4 t. all-purpose flour
1/4 t. nutmeg
3-4 peeled, sliced peaches*
1 T. lemon juice
1 beaten egg
1 T. water
Powdered sugar
Whipped cream or vanilla ice cream

Let piecrust stand at room temperature per package directions. Line baking sheet with parchment paper.

Mix together sugar, flour, and nutmeg. Add peaches and lemon juice. Mix to combine, then spoon into center of crust on baking sheet. Fold edge of crust over, pleating as necessary, leaving a gap in the middle. Brush egg and water mixture on top and sides of crust.

Bake at 375 degrees for 40-45 minutes, until crust is golden. Cool, dust with powdered sugar, and serve with whipped cream or ice cream.

Also good with nectarines (no need to peel them) or apples (peeled). If using apples, may need to dot with butter before baking.

Source unknown.

Apple Crumb Pie

1/3 c. unbleached all-purpose flour
1/3 c. brown sugar
1/3 c. finely chopped walnuts
3 T. chilled unsalted butter, cut up
1 T. butter
2-1/2 lbs. Pippin or Granny Smith apples, peeled, cored, and sliced
1/3 c. currants or raisins
1/4 c. sugar
3 T. apple brandy
1 t. cream
2 premade pie crusts

Combine flour, brown sugar, and walnuts. Work in butter until crumbly. (Will keep 3 days in the refrigerator. Use at room temperature.)

Melt 1 T. butter and cook apples 5 minutes. Add currants or raisins, cover, and cook until apples are tender, about 5 minutes. Uncover and cook until liquid evaporates, about 1 minute. Remove from heat, add sugar and brandy, and cool.

Fill one pie crust with apples and sprinkle crumbs on top. Make lattice top from the other pie crust and layer over crumbs, letting crumbs show through the gaps in the lattice. Brush with cream.  Bake at 375 degrees for about 50 minutes.

Makes 1 pie.

Source unknown.   

Pasta Salad with Tuna Sauce

12 oz. tri-colored pasta
1/3 c. olive oil
1/3 c. salad oil
2 T. white wine vinegar
2 T. tomato catsup
1 t. paprika
1/4 t. cayenne pepper
7 oz. can tuna, drained
1 bunch green onions
2 T. chopped fresh dill

Cook pasta until al dente. Drain.

Mix together oils, vinegar, catsup, paprika, and cayenne pepper. Toss with pasta. Stir in tuna, green onions, and dill. Chill overnight.

Source unknown. 

Corn Salad

2 16-oz. packages frozen shoepeg corn, barely cooked
1 green pepper, finely chopped
3 stalks celery, finely chopped
1/3 c. white wine vinegar or apple cider vinegar
1/3 c. salad oil
1/4 c. sugar
2 green onions, chopped
2 T. chopped fresh parsley
3/4 t. Lawry's seasoned salt
1/4 t. garlic powder

Combine all ingredients. Refrigerate 8 hours or overnight, tossing occasionally.

Serves 6-8.

Source unknown.

Figgy Pudding

2 c. sugar
2 eggs
1-1/2 c. flour
1-1/2 t. baking powder
1 t. salt
1 t. vanilla
1/4 c. milk
1/2 lb. dates, chopped
1 c.  nuts, chopped
1/4 lb. butter
1-1/2 c. brown sugar
2 c. boiling water

Cream sugar and eggs. Add flour, baking powder, salt, and vanilla alternately with milk. Add dates and nuts. Pour into a greased 9 x 13" pan.

Mix together butter, brown sugar, and boiling water. Pour over batter.

Bake at 350 degrees for about 1 hour.

Source unknown.

Sweet Potato Souffle

1 large can sweet potatoes with liquid
1/2 stick softened butter
2/3 c. sugar
2 eggs
1 c. chopped pecans, divided
1 c. cornflakes, crushed
Additional butter for topping

Beat sweet potatoes, butter, sugar, and eggs until smooth. Stir in 1/2 c. pecans. Pour into a greased baking dish. Top with cornflakes and remaining 1/2 c. pecans. Dot or drizzle with additional butter. Bake at 300 for 1 hour. (Be careful not to let the pecans burn.)

Source unknown.

Birchwood Squash

Zucchini and yellow squash, cut into 1/4" pieces
Fresh basil, chopped
Cheddar cheese, grated
Butter
Waverly or Ritz crackers, crushed

Sprinkle basil and cheese over zucchini and yellow squash in a casserole dish.  Melt butter and pout over. Sprinkle cracker crumbs over the top. Bake at 350 degrees until crisp-tender, about 15 minutes.

Served to me many years ago at the Birchwood Inn, Temple, NH, in a truly transcendent experience.

Rice Salad

3 c. cooked brown rice, cooled
3 T. salad oil or vegetable broth
2 T. mayonnaise
1 t. Dijon mustard or other specialty mustard
1/4 t. pepper or to taste
1/3 c. green onions, sliced
1/2 c. green pepper, chopped
1 hard-boiled egg, chopped
Sliced black olives (optional)
Cooked shredded chicken or cooked peeled shrimp (optional)

Mix rice, oil or broth, mayonnaise, mustard, and pepper. Add remaining ingredients and chill.

If mixture is too thick when ready to serve, add more mayonnaise and a little more mustard until a good consistency is achieved.

Serves 8.

Source unknown.