17 Bean & Barley Soup

2 cups Trader Joe's 17 Bean Mix
2 ea. 32 oz. Trader Joe's Vegetable Broth
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup bell pepper, chopped
1 tsp. tried basil
1 clove garlic
2 Tbsp. olive oil
1 bay leaf
1/2 tsp. Italian Seasoning
1 can Trader Joe's Canned Tomatoes
salt & pepper to taste

Directions:

1. Soak beans overnight in a large pot of water, then rinse & drain.

2. Pour 4 cups of Vegetable broth into the pot with the beans.

3. In a separate pan, cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft.

4. Combine this mixture and remaining ingredients into the bean pot and cover with more broth. Simmer covered for about 1 hour to desired tenderness.

5. Be sure to occasionally check liquid level and add more broth if necessary.

6. Add salt and pepper to taste.

Makes 8 hearty servings.

Source: the back of the package of Trader Joe's 17 Bean & Barley Soup.

NOTES:

1. The beans may also be "quick soaked": In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil, then lower heat and cook uncovered beans over moderate heat for 2 minutes. Remove pan from heat and soak beans for one hour.

2. The original recipe called for Trader Joe's products. However, this is hardly necessary. But I did have great success using a 20 oz. package of a 15-bean mix that made the trip with us from Arkansas.

3. Plain kefir (aka drinkable yogurt) works really, really well with this soup, making for a pleasantly mild sour taste. Plain yogurt should work just as well as would no doubt sour cream.

Chocolate Coconut Cookies

1 ea. 14-oz. can sweetened condensed milk
3 oz. unsweetened chocolate
2 cups shredded coconut
1 cup pecan pieces
1 tsp. vanilla
dash of salt

Directions:

1. Preheat oven to 300° F.

2. Grease some cookie sheets very well.

3. Heat the sweetened condensed milk and the chocolate in a small pot over simmering water until the chocolate has melted.

4. Stir in the remaining ingredients.

5. Arrange by teaspoonfuls on the cookie sheets and bake for about 15 minutes, taking care that the bottoms do not burn.

The Ultimate Cookbook

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NOTE:

1. These cookies turned out to be sweeter than I expected. I only made them once. I might try them again in the future but with unsweeted condensed milk and less sugar.

Buttermilk Chocolate Cake

2 eggs
1/2 cup buttermilk
1 tsp vanilla
2 cup sugar
2 cup all-purpose flour
1/3 cup cocoa
1 tsp baking soda
2 sticks margarine
1 cup water

DIRECTIONS:
Mix eggs, buttermilk, vanilla, and sugar together.  Mix flour, cocoa, and baking soda together.  Add the wet and dry batches together.  Boil 1 cup water and 2 sticks margarine and then pour over mixture.  Bake 30 minutes in a 9x13 inch floured cake pan at 350 degrees.

Icing:
1 lb powdered sugar (approximately 3 1/2 cups)
1/4 cup cocoa
1 stick margarine
1/3 cup milk

Mix powdered sugar and cocoa.  Boil 1 stick margarine and 1/3 cup milk and pour over mixture.  Pour hot icing on cake.

Note:

1. Be sure to pour the melted margarine evenly and slowly over the entire pan of batter. Don't just dump it onto the cake in the middle like I did the first time that I made this cake. The result is almost inedible.

2. For the "death by chocolate" version substitute dark cocoa for regular cocoa.

Curried Chick Peas and Tofu

1 medium onion, chopped
1 garlic clove, minced or pressed
2 tablespoons vegetable oil

2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon black pepper
pinch of cayenne (optional)

1 cake tofu (3/4 pound), cut into 1/2-inch cubes
2 cups undrained cooked chick peas (= 16-ounce can)
2 tomatoes, chopped (about 1-1/2 cups)
pinch of salt (or more to taste)

* * *

chopped fresh cilantro (optional)
plain yogurt (optional)

DIRECTIONS:

1. Saute the onion and garlic in the oil until the onions are translucent, stirring occasionally.

2. Stir in cumin, coriander, turmeric, black pepper, and optional cayenne.

3. Add the cubed tofu and cook for about a minute, stirring occasionally.

4. Add the chick peas and about 1/2 coup of their liquid and simmer for 5 minutes.

5. Add the tomatoes and continue to cook until thoroughly heated. Add salt to taste.

Serve topped with chopped cilantro and/or yogurt.

SOURCE: Moosewood Cooks at Home.

NOTES:

1. This is an excellent recipe to introduce someone to tofu. It is flavorful without being overwhelming.

2. Serve this with yesterday's Coconut Basmati Rice.

3. In America yogurt is primarily a sweet, dessert food. In many parts of the world, especially in Central Asia yogurt is valued for its sour flavor and is used sauces for main meals.

4. I strongly recommend the cilantro and yogurt for a clean, almost refreshing taste.

Coconut Basmati Rice

Original Recipe:

1¼ Cups water
1 Cup white Basmati Rice
½ cup coconut milk
½ tsp turmeric
¼ tsp salt
1 piece cinnamon stick (1-1 ½) inches)
¼ cup currants or raisins.
1 dried chile (optional)

In a heavy saucepan with a tight fighting, bring the water to boil. While the water heats, rinse the rice well. When the water boils, stir in the rice and all the remaining ingredients. Return to a boil. Stir, cover, reduce the heat to low, and simmer for 15 minutes. Remove the cinnamon stick, and the optional chile.

SOURCE: Moosewood Cooks at Home.

* * *

Tim's variation of the above for a double batch using a 14 oz. can of coconut milk:

2 ¼ cups water
1 ea. 14 oz. can of coconut milk.
2 cups rice
1 tsp.turmeric
½ tsp salt
2 pieces cinnamon stick (1-1/2 inches ea)
1 ½ cup raisins or currants
1 or 2 dried chiles

Combine all ingredients in a rice cooker. Cook until done.

While the original calls for white basmati rice, I have found that long grain white rice, long grain brown rice, as well as jasmine rice all work just fine with this recipe. Just be sure to check that the amount of liquid is appropriate for the type of rice. Not all rice uses the same proportions of liquid to rice.

NOTES:

1. Although this recipe calls for basmati rice, it will work well for other kinds of rice IF the amount of liquid is adjusted. Different types of rice require different ratios of rice to liquid.

2. My girls love this rice with soy milk.

3. This dish works really well with tomorrow's Curried Chick Peas and Tofu.

Macka Moh

(aka 4 Cheese Macaroni & Cheese)

INGREDIENTS:
1/2 (8 ounce) package elbow macaroni
1 cup shredded sharp Cheddar cheese
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
1 egg, beaten
1 cup milk

DIRECTIONS:

1.Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.

2.Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.

3.Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk.

4.Bake in the preheated oven 20 minutes, or until bubbly and golden brown.

NOTES:

1. I don't remember where I found this recipe on the internet. It's simple enough that it will show up on multiple recipe sites.

2. The original recipe called for a cup of milk. I have found that 1/2 to 2/3 cups works much better otherwise there is liquid on the bottom.

3. I mix the egg and milk and pour over together.

Cranberry Banana Bread

1/4 C (55 g) butter, softened
1 C (200 g) sugar
2 eggs

2 small bananas, sliced
1 C (110 g) cranberries
1/4 C water
1 tsp vanilla extract

1 3/4 C (200 g) flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon

DIRECTIONS:

Preheat the oven to 180°C (360°F). Grease a 9 by 5 inch (22 by 12 cm) loaf pan.

Cream the butter and sugar together in a food processor. Add in the eggs one by one, mixing well between each addition. Add in the banana slices, the cranberries, the water and the vanilla extract. Mix again until blended, but not too much : it's nice if the banana and cranberries are not completely mushed.

Sift together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients into the batter, and mix until just combined -- do not overmix.

Pour the batter into the pan and bake for approximately 55 min or until the top of the cake is nicely brown and a cake tester comes out clean.

Let rest for ten minutes, then run a knife around to loosen the sides, and turn out on a rack to cool completely.

Original recipe : Wilson's Farm, Lexington, MA.

NOTES:

1. I found this one on the internet. I started making Cranberry Pumpkin bread and discovered after mixing the dry ingredients and cracking the eggs, that I didn't have any pumpkin. I did have some very ripe bananas. A quick google search later...

Tim's Pilaf

2 or 3 chicken breasts (marinated to preference)
4 cups cooked rice (brown or white)
1/4 sliced almonds
1 cup or so mixed frozen vegetables
1/4 cup raisins


I use a rice cooker because without one I invariably burn the rice.

While the rice is cooking...

Cut the chicken into 1/2 inch cubes. Then cook with minimal oil until tender and cooked through.

Thaw the vegetables in a microwave or by steaming on the stove top. The vegetables should ideally be room temperature.

Once the rice is finished. Combine everything in one large pot. I use a wok. Serve after mixing thoroughly.

Tuna (or Chicken) Salad #2

Some canned tuna, preferably washed & drained
Some hummus
Some sliced black olives
Some raisins.

Again it is a matter of what texture one likes. If creamier, more hummus, if chunkier then less. If you like black olives then more, if not so much, then less. The same with the raisins.

The flavor of the salad can be tweaked through the judicious choice of the flavor of hummus. See here for flavors available through Tribe Mediterranean Foods.

Big Mischief (my older daughter) suggested adding raisins. This is one of her favorites to bring for lunch.

The prep time for this recipe is about 5 minutes.

Tuna (or Chicken) Salad #1

The problem with traditional tuna salad and chicken salad is mayonnaise. Mayonnaise has too much fat, is an invitation to food poisoning in the summer, and a lot people just don't like it. I have found that substituting really, really ripe but not over ripe avocados works really well.

Avocados can be mashed with a fork for a more chunky texture. Or with a potato masher or even an electric mixture if a puree is desired.

Tuna Salad #1 substitutes avocados for mayonnaise, if so desired a tablespoon or so of a flavorful salad dressing might be added. By "flavorful" I mean some of the more exotic combinations like "Orange Ginger" or something with Lime. My wife, however, prefers the salad without salad dressing.

I am not giving measurements for this recipe because it is really a substitution. But I use 3 or 4 very ripe Hass avocados for a 6 oz. can of tuna and a tablespoon or so of salad dressing. Then one can use one's desired recipe and ingredients.

NOTE: Adding lime juice will keep the avocados from turning an unpleasant dark color.

Beans and Artichokes

4 cups water, chicken or vegetable stock
2 medium onions
2 tablespoons olive oil

2 garlic cloves, minced or pressed
1 teaspoon turmeric

1 teaspoon sweet paprika
4 medium red or white potatoes cut into ½ inch cubes (about 4 cups)

1 sprig fresh rosemary (1 teaspoon ground dried)
5 leaves fresh sage (½ teaspoon dried)

½ cup puréed winter squash or sweet potatoes [see NOTE below]
3 cups drained & cooked chick peas (two 15 ounce cans)

1½ cups drained & quartered artichoke hearts (14 ounce can)
salt & ground black pepper to taste

lemon wedges (optional)
grated Pecorino or Parmesan cheese (optional)

DIRECTIONS:

In a saucepan, bring the water or vegetable stock to a simmer. While the water heats, sauté the onions and garlic in the oil for about 8 minutes, until soft. Stir the turmeric and paprika into the onions and sauté for a minute. Add the potatoes, rosemary, sage, and the simmering water or stock. Cook for about 12 minutes, until the potatoes are tender. Stir in the puréed squash or sweet potatoes, and add the drained chick peas and artichoke hearts. Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.

*** Use 2 jars of Level 2 baby food for the pureed squash or pumpkin. ***

Serve with lemon wedges and top with Pecorino or Parmesan cheese, if you wish.

Per 8 oz. Serving: 157 calories, 4.6g protein, 29.2 g carbohydrate, 171 mg sodium 0 mg. Cholesterol.

SOURCE: Moosewood Cooks at Home.

NOTES:

1. Once my girls stopped eating baby food, I dropped the pumpkin and squash from the recipe.

2. If you use chicken or even beef stock instead of water, this will be more filling and less likely to provoke complaints to those accustomed to meat with their meals.

3. We prefer Feta to parmasan with this.

4, I think this stew tastes better after it sits in the refrigerator for at least a day.

5. I often make this in the morning on those days when I will be too busy to make dinner then leave it on the stove.

6. A WARNING: My wife also calls this "Yellow Stew." Be advised that the liquid will stain clothes and some plastics. Immediate application of stain remover has so far prevented permanent stains.

Standish House Cranberry Relish

3/4 cup orange or apple juice
2/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash ground cloves
1 (12-ounce) bag fresh or frozen cranberries
1/2 cup golden raisins
1/2 cup chopped pecans

Directions:

In a saucepan, combine juice, sugar, cinnamon, nutmeg and cloves. Cook over medium heat, stirring frequently, until sugar is dissolved. Add cranberries and raisins; bring to a boil. Reduce heat; simmer 3-4 minutes or until cranberries pop. Remove from the heat; stir in nuts. Chill for several hours.

Source: 1995 Taste of Home Magazine

NOTES:

1. For a less acidic relish, use apple juice or apple cider.

2. I usually make a double batch, and use 2/3 cup sugar instead of 1-1/3.

3. I like this with cream cheese on a fresh, whole-grain bread.

4. My sister found this recipe for me. I used to have a recipe for a wonderful homemade cranberry relish but I lost it after my first marriage ended. She kindly found it after I was reminiscing about how wonderful that relish was. The lost relish recipe was more elaborate and included brandy, but I've given up every finding that recipe again.

5. This relish takes about 20 minutes to make. However, a day or two in the refrigerator significantly improves the overall flavor.

Sour Polka Dot Surprise (aka Cranberry Bars)

1 cup flour
½ cup sugar
¼ teaspoon salt
2 cups cranberries
½ cup chopped walnuts
½ cup butter, melted
2 eggs
2 teaspoons almond extract

DIRECTIONS:

1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.

2.Combine the flour, sugar and salt. Stir in the cranberries and the walnuts and toss to coat. Stir in the butter, beaten eggs and almond extract. If you are using frozen cranberries the mixture will be very thick. Spread the batter into the prepared pan.

3.Bake at 350 degrees F (175 degrees C) for 40 minutes or until a wooden pick inserted near the center comes out clean.

NOTES:

1. If you don't like your surprises this sour, you may wish to increase the sugar to taste.

2. Margarine can be substituted for butter.

3. This recipe is based on a recipe for Crustless Cranberry Pie that can be found here.

4. I don't know how long these will keep, because they're almost always gone within 24 hours and have never lasted longer than 2 days.

Pumpkin Cranberry Bread

1¾ cups flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
1 cup pumpkin
½ cup oil
2 eggs
1½ cups cranberries (fresh or frozen) coarsely chopped

* * *

Preheat oven to 350° F.

Grease and flour an 8½ x 4½ x 2½ inch loaf pan.

Combine dry ingredients, except cranberries, in a separate mixing bowl.

Combine remaining ingredients, stirring until just dry ingredients from moist.

Stir in cranberries. Spread evenly in a loaf pan. Bake for 1½ hours or until wooden toothpick inserted in center comes out clean.

Remove from pan. Cool completely on wire rack.

Makes 1 loaf.

First Post

I joke that if my wife were doing the cooking, then we'd eat boiled spaghetti every day but with sauce as a special treat on Sunday. I've said this in front of my wife, a few times, and she does not protest. Necessity being the mother of invention, I do the cooking.

After repeated requests for this or that recipe, I make these recipes available en masse. Between chronic laziness and the sheer number of recipes, it will take some time to make everything available.

My selection criteria are straightforward: simplicity, nutritional content, and no processed ingredients. Healthy eating does not require excessive time and effort. One need only experiment and take the occasional culinary risk. Cultivation of the habit of label reading is essential. I also don't think that I would be able to cook as well or as healthily as I do without Google.

Whenever possible, ingredients are fresh, dried, or minimally preserved. I refuse to buy products containing corn syrup. I avoid beef for four reasons: 1) tender cuts are typically more expensive; 2) I don't know enough to confidently select beef cuts; 3) red meat is not particularly healthy; 4) the jury is still out as whether Creuzfeldt-Jakobs disease is transmitted by eating beef infected with Mad Cow disease. It is inarguable though that if one consumes very little, or no beef, it is a moot point.

As for my favorite cookbook. I'd have to say hands down that it is Moosewood Restaurant Cooks at Home. The recipes are straightforward, nutritious, pleasantly exotic, and without processed ingredients, e.g., no Velveeta recipes.

As far as getting children to eat most of these things, if you won't eat them, they won't either. The easiest would be institute "new recipe night" once every week or two. If the children are involved in the selection process and in preparation, it is far more likely they will happily consume the fruit of their labors. There are also the obvious tricks of emphasizing the ingredients that they do like. Almost every child loves raisins, but may be wary of hummus. Tuna Salad #2 contains both as well as black olives, another ingredient popular with children.