Easy, Efficient, and Frugal Vegan and Omnivore Cooking; Homeschooling; Homemaking; and Christian Articles; – from an American Greek Orthodox Christian Housewife.
Santa Fe Stir Fry Serving Suggestion Visualization from LeonardoAI
Picture this:
You've invited over a group of friends for dinner. One is gluten free. One loves gluten. The next is a cheese lover. The next is vegetarian - or vegan. One is an Orthodox Christian who is fasting. The last guy loves meat. What on earth can you serve that would make everybody happy?
Or, maybe that's just a normal Friday night at your house, with your family!
Whatever the case may be, this dish can please the whole crowd. Assuming you read your labels on all ingredients, including things like spices, this dish can be made completely gluten-free and vegan.
Then, you add a buffet of topping and accompaniment options, choosing from this list, according to the needs and wishes of those joining you, and what you have on hand:
Tortilla Chips Fresh Tortillas Shredded Mexican-style Cheese Sour Cream Salsa Avocado Pico de Gallo Sliced Black California Olives Shredded or Cubed Chicken Taco Meat Barbacoa Beef
Etc . . . .
Each diner can then assemble his or her own plate, bowl, or wrap - and everyone can eat together!
If you have a Keto guest, they can have all the sides, and if you really want to make it special, you could make them a similarly themed cauliflower rice dish.
Added advantages:
This is a pantry recipe, that can be made from shelf stable ingredients.
And leftovers freeze well in individual servings for future lunches.
AND, you can use leftover rice to make it!
Here's the recipe:
Santa Fe Stir Fry
Sauté in large skillet or wok, till browned on edges: 1 Tablespoon Oil 1 Cup Bell Pepper, cut in crescents 1 Cup Onion, cut in crescents 1 Can Mushrooms (any size), drained - or equivalent fresh (I often use frozen Peppers & Onions from the grocer's freezer)
Add and sauté briefly: 1 teaspoon minced Garlic
Then add: 3 1/2 cups cooked Rice 2 (15 oz) cans Black Beans, drained 1 (15 oz) can Corn, drained (or equivalent frozen) 1/2 cup Salsa 1/2 packet Taco Seasoning (or 1 Tablespoon homemade Taco Seasoning) 1 teaspoon Smoked Paprika Garlic Salt to Taste Splashes of Water as needed for desired moisture level
Cook for a few minutes, until heated through, and serve.
Santa Fe Stir Fry actual Photograph - Fresh from the Wok, Ready to enjoy
Vasilopita is a Traditional Greek Bread that is baked on St. Basil's Day, January 1st. Every Greek Family has their own special recipe. The bread is baked to remember the generosity of St. Basil the Great, who distributed alms to the poor in such a way as to not embarrass them - he baked their alms into loaves of bread. There are many pious stories about how this happened - including this one and this one .
Here is a short video (about 3 minutes) about the life of this great Saint.
When we bake Vasilopita, we hide a coin somewhere in the dough, and the person who finds the coin is supposed to be especially Blessed in the coming year.
This is a great custom to remember the life of the Saint, and the importance of Alms Giving in the Christian life.
Of course, if you have a Basil or a William in your family, the Tradition becomes even MORE important!
Also, it is worthy of note that Greek Children receive their seasonal gifts not from St. Nicholas on Christmas Morning, but from St. Basil on St. Basil's Day (New Year's Day) - this once again emphasizes the Saint's Generosity & Alms Giving in the Name of Christ.
If, as this New Year approaches, you're considering what New Year's Resolution to make, you cannot make a better resolution than reading the Bible all the way through this year. There's a helpful, free link on the right side border of this page for your convenience all year. Or, you can go to the site directly and save the link somewhere that is convenient for you. The site also allows you to listen rather than read if you prefer, offers a variety of translations, including a few foreign languages, and has a app for folks with smart devices. You can customize on their page to listen starting any day of the year, not just on New Year's Day.
There are two basic types of Vasilopita - one is a Sweet Yeast Bread, and the other is a Sweet, Cake-like Quick Bread. This Recipe is for the Yeasted Variety.
Many families decorate their Vasilopita - with the year written in frosting or powdered sugar, or with nuts - but I'll leave that up to you!
This is a special variety of Vasilopita - in that it is both Vegan and Oil Free, whereas the traditional Vasilopita is loaded with seasonal Feasting foods - since this great Feast is during the 12 Days of Christmas! But, those who prefer to avoid those Feasting foods can still enjoy a festive Vasilopita : )
The use of Tapioca Starch, Potato, and Sugar tenderizes & moisturizes the dough, and make a moist, tender, fluffy loaf without the use of oil or eggs.
Easy, No Knead Vegan Vasilopita
(Makes 2 pounds of dough - for one large braided loaf)
I prepare a batch this size in an 8 Cup Container - the one in the pictures.
Be sure to add in this order:
1 1/2 Cups Warm Water (if you want an optional mild orange flavor, use 3 Tablespoons Orange Juice Concentrate in place of part of the water -then add water to total 1 1/2 cups liquid)
2 1/2 Cups + 2 Tablespoons Unbleached, All Purpose Flour
2 Tablespoons Tapioca Starch (you can substitute Cornstarch, if you like)
1/2 Cup Potato Flakes
1/2 Cup Sugar (if you prefer less sweetness, you can use 1/4 cup sugar without changing anything else in the recipe)
1/2 Tablespoon Yeast
1/2 Tablespoon Salt
1 teaspoon Mahlepi, Ground****
1/4 teaspoon Mastic, Ground (Optional) ****
Stir well with a spoon till no patches of dry Flour remain.
The dough should look like this right after you stir it.
Cover loosely with lid (don't fasten so securely that it cannot "breathe")
Leave it on the counter for 2 to 5 hours.
Now, put it in the fridge till you're ready to use it **
The dough should look like this after it has sat out on the counter for 2 to 5 hours.
Note - do not "Punch Down" this kind of dough.
This dough CAN be kept in the fridge for a week or more and still be quite good to use, but with this particular dough, you'll find the fluffiest, sweetest results if you bake it within a day or two of mixing.
When you're ready to bake the bread, remove it from the refrigerator and dust it VERY WELL with Flour. This is a moist, sticky dough, so don't be afraid to use lots of Flour!
Separate the Dough into three portions, and form each portion into a long rope. Place the ropes in a concentric rainbow pattern on the pan, like so:
Braid the ropes, starting in the middle (at the top, center of the rainbow) and working out- then start from the middle again and braid the other half of the rainbow. Bring the two open ends together into a circle.
Wash a coin and wrap it in foil, tuck it into one of the strands of the braid from the underside, so that it cannot be detected.
Leave to rise for 1 hour.
Preheat oven to 350 degrees Fahrenheit, and bake in the middle of the oven, without steam for 35-40 minutes.
For best results, cool before serving.
* For my 6 Quart Container, I use a new plastic shoe box from the Dollar Store.
** This dough CAN be used the day it is made - but it is a tad easier to shape after it is refrigerated.
**** Spices are traditionally ground in a Mortar & Pestle. I grind them in my electric coffee grinder - I use some of the sugar in the recipe to add to the grinder to produce enough bulk to grind - then I add the mixture of sugar & spices to the recipe.
Everyone loves a nice, soft, tender dinner roll with a holiday meal. For many people, a dinner rollsays "Family Feast" like nothing else can.
But, Dinner rolls - to be soft and tender - are normally made with "Enriched Dough" which is usually high in added fats (like Butter or Lard) and animal products like Eggs and Milk or Cream. And, if you're Vegan - whether it's for health or ethical reasons - you probably don't want to eat dinner rolls like that.
And, making traditional Dinner Rolls can seem like an all-day project, what with the kneading and everything when the cook is already up to his or her elbows in OTHER holiday dishes!
So, you want a roll that is not a heart-attack-on-a-plate and is also VERY easy to make, but is still tender, moist, fluffy, mildly sweet & all round delicious?
This is your recipe!
The use of Tapioca Starch, Potato, and Sugar tenderizes & moisturizes the dough, and make a moist, tender, fluffy loaf without the use of oil or eggs.
First, a day or two or three in advance, make the dough - all you have to do is measure, stir, & wait - then pop in the refrigerator till you need it : ) The dough CAN be made a week or more in advance, but you'll get your BEST baking results if you use it within a day or two of mixing.
Easy, No Knead, Vegan Dinner Rolls
Measure into a 6 quart container*, in this order
3 Cups Warm Water (baby bath water temperature. If in doubt, make it too cool rather than too warm)
5 1/4 Cups Unbleached, All Purpose Flour
1/4 Cup Tapioca Starch (you can substitute Cornstarch, if you like)
1 Cup Potato Flakes (yes, that's right, the stuff people use to make Instant Mashed Potatoes)
1/2 Cup Sugar
1 Tablespoon Yeast
1 Tablespoon Salt
Stir well with a spoon till no patches of dry Flour remain.
The dough should look like this right after you stir it.
Cover loosely with lid (don't fasten so securely that it cannot "breathe")
Leave it on the counter for 2 to 5 hours.
Now, put it in the fridge till you're ready to use it **
The dough should look like this after it has sat out on the counter for 2 to 5 hours.
Note - do not "Punch Down" this kind of dough.
Then, on baking day, simply shape your rolls, I shaped these as Challah Rolls, because they're pretty - but if you prefer a simple Ball shape, that will work, too! I pull off Plum sized pieces, form them into a rope, and tie a knot in the middle -then I tuck the ends under. Like This.
A Soft & Fluffy No Knead Vegan Dinner Roll
Place the rolls on an oiled baking tray (I use a Perforated, Non-stick Pizza Pan, like this one for baking) and allow them to rise for 30 to 90 minutes. Pop them in the oven & bake them at 350 degrees Fahrenheit for 35 minutes, or until golden brown.
These Rolls are made from the Same Dough as my No Knead Vegan Challah
When they come out of the oven, spread them with your favorite buttery spread, such as Earth Balance. This keeps the crust more tender, and adds a little dash of flavor.
OR
If you like a very tender but oil-free crust with a slight salty taste, when they come out of the oven, have ready a Tapioca Wash:
Tapioca Wash for Soft Bread Crusts
First, make Tapioca Wash:
1/2 cup water
1 teaspoon Tapioca Starch
1/2 teaspoon Salt Bring to a boil in microwave, stirring every 30 seconds
OR bring to a boil on stovetop, stirring constantly.
As SOON as the rolls come out of the oven, Brush them lightly with the wash, using a Pastry Brush.
* For my 6 Quart Container, I use a new plastic shoe box from the Dollar Store.
** This dough CAN be used the day it is made - but it is a tad easier to shape after it is refrigerated.
This is a standby family favorite. I have served it many times, and I often find it is well received by Omnivores who don't have tofu as an everyday part of their diets.
Stuffed Manicotti
Stuffing:
Saute**
1 diced Onion (or 1/2 of a 12oz bag of Frozen Chopped Onion)
1 to 2 teaspoons Minced Garlic
Add:
Casserole Dish lined with thin layer of Spaghetti Sauce.
1 (10 to 12 ounce) package frozen, chopped spinach (thawed and
drained and squeezed dry)
Mix:
1 (14 to 16 ounce) package firm tofu, mashed with fork (I prefer the refrigerated kind in plastic tubs to the aseptically packaged varieties)
2 Tablespoons Lemon Juice
½ teaspoon Salt
½ teaspoon Pepper
*Optional Mushrooms may be added, if desired
Above spinach mixture
Use mixture to fill one package UNCOOKED
Manicotti Shells,
about 11-14 shells.
Top with filled Manicotti Shells. COMPLETELY COVER SHELLS in Spaghetti Sauce. Cover casserole. Casserole may be frozen or baked at this point.
Before baking, thaw 24 hours in refrigerator.
On baking day, COVER thawed casserole and bake for 45 to 60 minutes at 350degrees Fahrenheit, until heated through, and pasta is cooked.
(I use Glad Press & Seal for Freezing, as it is much more airtight than foil. But, I use foil for baking.)
Casserole Ready to Freeze or Bake.
Filled Manicotti Shells
*Spaghetti Sauce should be fairly thin for this recipe. If yours is very thick, you should thin it with water, till it resembles the normal store bought sauce consistency.
**Oil may be used for sauteing, but is not necessary. I usually omit it.
If desired, Bread crumbs may be sauteed in buttery spread (such as Earth Balance) with garlic salt to top casserole after baking. This adds eye-appeal and texture as well as flavour.
Serve with Garlic Bread or Toast and Salad.
Tip for Dining with Omnivores: This look-alike, super-easy to prepare Cheese Manicotti may be served alongside. (I'm indebted to this website for the no-boil method for my Manicotti dish : ) Alternately, Grilled Chicken may be served along side.
I love Pizza - it's one of my daughter's favorites, too. We enjoy homemade Pizza whenever we want, for a fraction of the price of the stuff at a Pizza Place- and it tastes much, much better! And, I can get to decide what goes in it - down to the last pinch of salt! Best of all, it's super quick, and FUN to make. My little daughter can even enjoy making her own (all but the oven part).
I don't eat cheese - and I really don't like fake cheese, either (tho I have tried ONE good kind in Europe, unfortunately I don't even know the brand of that one).
So, I just leave it off. And, wonder of wonders - the pizza tastes better than it tasted with cheese!
Vegan Pizza. Press/Roll out one pound of homemade dough (you may use store bought if you prefer, but this is better and only takes 5 minutes hands on time - I ALWAYS have some in the fridge : )
Add Sauce from your freezer - thawed, of course. If you prefer, you can use store bought "Pizza Sauce" or make your own Pizza Sauce by stirring together one Jar of Spaghetti Sauce (usually about 3 cups/ 24 ounces) with one can (6 ounces) Tomato Paste - and season to taste if you wish.
Top with your favorite toppings - edge-to-edge so almost no sauce shows. My favorites are sliced black (California) olives, Green Olives, Capers, Chopped Bell Peppers - any color, thinly sliced onion, mushroom, eggplant - you get the idea.
Bake on the Middle shelf of your oven at 450 degrees Fahrenheit, till edges are slightly browned. This takes about 14 to 18 minutes. (If you're baking two at once, which I often do, you can put one on the bottom shelf, and then halfway through baking time, switch the middle one to the bottom shelf, and visa-versa.)
Slide onto another pan to cut (so you don't ruin your best pan), slice and enjoy!
I sometimes like to top a slice - after baking - with a slice of Avocado - the way they sometimes do it in Africa : )
Serve with a Nice Salad and your favorite beverage.
Vegan pizzas are less heavy than Omnivore Pizzas, so each person may like a slice or two more than they would normally eat.
Vegan Pizza just before baking.
Tip for dining with Omnivores: I think you know how to do this one! Add some Mozzarella Cheese, a Sprinkle of Parmesan and your dining companion's favorite meat toppings to his or her pizza. Baking time is the same.
This is a tasty stew that can be eaten from a bowl, with bread, or over polenta, rice or your favorite grain. It's easy to make in the Slow cooker, and great for you!
Eggplant Stew
1 bag 3 Pepper & Onion mix (or 1 pepper, chopped)
2 (4 oz) cans Sliced
Mushrooms
Add to slow cooker with
1 cubed Eggplant, in 1/2" dice (unpeeled) *
3 cups Vat O' Spaghetti Sauce OR 1 (26 oz) jar purchased Spaghetti Sauce
1 can (or 1 1/2 cups) Chickpeas, drained
1 – 2 tsp dried rosemary
1 teaspoon Italian Seasoning Blend
Generous dashes of parsley
Main Ingredients for Eggplant Stew.
Note the Homemade Spaghetti Sauce & Chickpeas from the
Freezer for a frugal, homemade dish.
Stir in (I added this before reheating if making this dish for the freezer, or shortly before serving if serving right away)
¼ cup capers, with some brine to sufficient saltiness
(or a handful of Green or Kalamata Olives)
Serve with Rice or other grain, or Polenta or Crusty Bread & Salad. I believe it would even be good over sliced or baked potatoes : )
Leftovers make good vegan pizza topping!
Cook on High in Slow Cooker or Crock Pot for 5 hours. Vegetables will release some moisture, making stew have more liquid than one might think - but if mixture is very dry at the outset, stir in a little water.
* American Eggplants are big - about 1 pound each. If you're using small Eggplants, use about 1 pound or 1/2 Kilo.
This dish freezes very well - in fact it's one of those dishes that really IS better after freezing or "the next day."
Tip for dining with Omnivores: This could have a bit of grilled meat or fish added as a "side dish." The flavours of this dish are compatible with cheeses we think of as "Italian" - Mozzarella or Parmesan/Romano. Those Cheeses should be good melted over the top for those who wish.
Growing up, I loved my Mom's Cornbread. She didn't cook often, but when she made Cornbread I considered it a special treat.
When I became vegan, I veganized her recipe - then converted it into a mix for the pantry. It is a "Northern" (US) Cornbread - somewhat sweet, but no added fats (whereas Southern Cornbreads tend to be non-sweet, and saltier with added fat/lard/butter). If you prefer a Southern flavour, you might want to reduce or omit the sugar.
Vegan Cornbread Mix
3 cups Flour (I use unbleached, all purpose here)*
3 cups Cornmeal
1/2 cup sugar
3 Tablespoons Baking Powder
1/4 cup Arrowroot Powder or Tapioca Starch (this subs for eggs)
Scant Tablespoon Salt
To make a Batch of Muffins:
Stir together
2 cups Cornbread Mix
1 Cup Water
1/2 cup Applesauce
(of course, if you like, you can add your favorite stir-ins, like whole bits of corn or green chilies)
Fill prepared muffin tins, and bake in a preheated oven at 425degrees Fahrenheit for 25 minutes, or till they begin to turn golden brown on top, and are firm to the touch. This recipe makes about 9 muffins in my large tins.
*I tried once making these with Whole Wheat Pastry Flour in place of the Unbleached, All Purpose, and while the results were okay, they didn't turn out "like Mom's"- which is what I'm going for here.
I bake these in a lightly oiled non-stick muffin tin. I am not sure that the oil is absolutely necessary, but I've tried paper liners and those do not work well (muffin sticks to the paper for several hours following baking).
You can also use this recipe to make an 8"x8" square pan of cornbread - bake by the same instructions - though it might take 5 to 10 more minutes to finish.
This recipe started out as a Linda McCartney recipe, but has been adapted so much over the years as to be unrecognizable. I've been enjoying this one for about 10 years now, and it's always delightful.
It can be served over rice or with flatbread. Leftovers go great in a wrap for the lunchbox. If you're serving it with rice, put the pot of rice on before you start cooking this dish - as this one comes together quickly. It also freezes well.
Curried Chickpeas
Saute
1 teaspoon Oil
1 Onion, sliced in rings or crescents
1 Tablespoon minced garlic
Add:
2 Tablespoons Sesame Seeds (if you’re fresh out, omit them)
1 Tablespoon Curry Powder *
Salt to taste
saute, stirring, about 5 minutes, till spices are fragrant
Add:
½ cup water
2 (16 ounce) cans Chickpeas, drained (or 3 cups home-prepared)
5 Tablespoons Lemon Juice
2 T Soy Sauce
1 ½ teaspoons dry Parsley (or 3 Tablespoons fresh)
Sauteing onions sliced in crescents
Cook till most of liquid is evaporated, stirring frequently.
Serve over rice or with Flatbread.
Serve with Salad & Indian-style Pickles.
* Curry Powder - adjust to taste depending on the heat of your Curry Powder. Use about 2 teaspoons if your Curry Powder has some heat -( I use 2 teaspoons when using purchased Madras Curry Powder from the Indian Grocery), perhaps 1 1/2 Tablespoons or more if you have a no-heat Curry Powder. When cooking for adults who enjoy hot & spicy, I might use an Indian Curry, but for my little one, I keep it cool.
My No-Heat Curry Powder
(Since I cook for a little one, I want complete control over how hot & spicy my cooking is, so I can add a pinch of cayenne separately, or else add sriracha at the table. Chili powder does have a LITTLE heat, but not like most commercial Curry Powders)
4 teaspoons coriander
2 teaspoons turmeric
2 teaspoons ground yellow mustard powder
2 teaspoons chili powder (the spice blend, not ground chilis)
1 teaspoon cumin
1/2 teaspoon cardamom
Tip for dining with Omnivores: Cubed chicken may be stirred into the Omnivore's portion. A Raita may be served on the side if desired.
Black Bean Enchiladas are a hearty, filling, delicious & surprisingly quick & easy meal.
Here's what you do:
Black Bean Enchiladas
Saute
1 (12 oz ) bag frozen 3 Pepper & Onion Mix (OR, 1 bell pepper & one onion, chopped)*
2 (4oz) Cans Mushrooms (or 8 oz fresh)*
2 (15 oz) cans drained Black Beans (or 3 cups home-prepared, without liquid)
Sauteing Peppers & Onions - when using the frozen kind, they
release enough liquid to cook without added oil for sauteing.
2 T Taco Seasoning (or, pour it in till it looks right : )
Fill with above mixture 6 vegan Flour Tortillas, - I prefer the kind that are whole wheat and made without saturated or trans fats
Top with purchased vegan Enchilada Sauce, and bake at 350degrees Fahrenheit, for about 15 minutes - till warmed through, but not dried out. If you prefer, they may simply be heated in the microwave.
Top with Shredded Lettuce Chopped Tomato Scallions, if
desired
Chopped Avocados
Serve them with chips and salsa.
*If you prefer, you can substitute other veggies for mushrooms or for peppers. Corn or Zucchini make nice choices.
Make-ahead tip: Double the batch of filling and freeze one batch. That way the next time you want to have Enchiladas, it's just heat, wrap & eat!
Tip for dining with Omnivores: Some diced or shredded chicken may be added to the filling for Omnivores. Also, Shredded cheese may be sprinkled on top.
Freshly made slaw with Roasted, Salted Peanuts on top.
Eating seasonally is a popular idea now. It's cheaper, and there are theories that it's healthier, too. Cabbage is one of the best winter vegetables - both cheap and super-healthy! But, the normal American way to eat it is to drown it in a mayonnaise based sauce. Not only does this detract from the health benefits, but, as far as I am concerned, it ruins the flavour, too!
This is MY favorite winter (or summer) cabbage salad.
I got the inspiration for this salad from a Vegweb recipe, but changed it quite a bit.
I make the dressing in a big batch and keep it in the fridge. This recipe will dress 3 to 4 salads.
Slaw Dressing. Notice how the oil substitute allows the
Celery seed to suspend in the dressing.
Slaw Dressing:
1/2 cup oil substitute (see recipe below)
1/2 cup vinegar (white or apple cider work well)
1 Tablespoon sugar (your favorite kind)
2 teaspoons salt
1 teaspoon celery seed
1/2 teaspoon pepper
Shake in a jar.
Salad:
1 quart shredded cabbage (about 1/2 a large head) - OR bagged coleslaw veggies
1/4 to 1/3 cup dressing (above)
Toss & add optional ingredients on top:
Optional ingredients:
Minced Scallions
Shredded Carrot
Shredded Purple Cabbage
Roasted Salted Peanuts
Toasted Slivered Almonds
Dried Cranberries
ETC.
Oil Substitute: *
Combine & stir
1/2 cup water
Oil substitute, just after boiling.
1 teaspoon Tapioca Starch
Heat on stove top, stirring constantly, till mixture boils (it will thicken when it boils)
OR heat in microwave 30 seconds, stir, heat 30 more seconds, stir (repeat if needed to bring to boil, but usually 1 minute does it)
*This is a slurry of Tapioca Starch and Water. It gives an Oil-Like mouth feel. It is good for use in cold salads and sauces. Not recommended for replacing oil when sauteing (although it does give an nice texture to heated sauces, too!). Also, it does not temper flavours the way oil does, so it will not soften the acidity of oil in a vinaigrette.
Would you like to have a whole week of vegan, Greek meals in your freezer?
It's quick and easy to do!
And, if perchance you aren't Greek, and would rather space these meals out rather than eating Greek for the whole week, try incorporating them into a Vertical Meal Plan
If you don't usually eat vegan, this may well be one of the most frugal week of menus you've ever eaten! : )
Each Meal is served with Salad & Bread
Greek Freezer Cooking - Peas & Artichokes
with the exception of the Bulgur - where the veggies
are eaten on top of the pilaf.
Each of these meals may be made separately by using the Single Batch Yachni Recipe.
There's a shopping list at the bottom for your convenience.
Here's the Week's Menu:
Then, Measure out the sauce for this meal. It is another slow cooker meal that can be assembled directly into the slow cooker on Thursday Morning. Just combine your dry chickpeas, sauce, celery & water in the pot ( or in the evening, you can add some celery or spinach a couple hours before serving)
Thursday: Greek Chickpea Stew ( Revythia )
That leaves Sunday's & Saturday's meals. For Sunday's meal, it can be prepared ahead or on the day it is eaten - either way it takes about 20 minutes to make - once the sauce is ready, it takes about the same time as a boxed dinner!
For Saturday's meal, the filling may be made ahead, by cooking the rice, toasting the almonds and assembling the filling for the freezer. On Saturday, you simply cut the tops out of the peppers and pull out the seeds, fill them with the thawed filling, and pop them in the Slow Cooker or Cooking pot to cook them : )
Shopping List for Greek Week
4 (#10) cans Chopped Tomatoes, or 28 (15 oz) cans
4 (12oz) Bags Frozen Onions (or 8 large fresh Onions) 8 Bay Leaves 2 (6oz) cans tomato Paste 1 Package Bulgur (2 cups) 3 oz Broken Spaghetti or Vermicelli 2 Pounds Frozen Green Peas 1 can ( or 1 12oz bag frozen) Artichoke Hearts 2 (12oz) bags Frozen Mirepoix Mix (or 1 cup each, Onion,
Celery, Carrot) 3 Cans Great Northern Beans (or 4 1/2 cups home prepared
with liquid) 3 (12oz) bags frozen Okra (whole, cut, or a combination) 1 Pound Dried Chickpeas 4 Ribs Celery 5 Cans Butter Beans 6 Bell Peppers Slivered Almonds to Toast(1/2 cup)
Greek Freezer cooking - Stuffed Veggies
Chopped Fresh Veggies to serve with Bulgur
Salad Fixings for 6 days Bread to serve with meals Seasonal Fruit of your choice for Desserts
And, check your pantry for these staples: Dried Parsley Jar of Minced Garlic Salt Pepper Olive Oil Cumin Cinnamon
A nice hot, orange bowl of Red Lentil Soup is a lovely dinner for a Winter Evening. Even better, it can be whipped up in the time it takes to make a processed meal-in-a-box from the grocery.
I got the idea for this soup several years ago from a great Sephardic Jewish Cookbook called Olive Trees and Honey - then I adapted the recipe to make it my own.
Here's the recipe:
This is a close-up of the tiny "red lentil" - as you can see, it's really
orange. If you buy these in an Indian Grocery - which I recommend -
they're called "Split Masoor Dal."
Sephardic Red Lentil Soup
Sort & Rinse till water runs clear
3 cups of Red Lentils
8 cups Water
Bring to a boil, and simmer till done - about 30 minutes (stir periodically, and add boiling water if needed)
(If cooking your Red Lentils in a Crock Pot or Slow Cooker, cook them 3 hours on HIGH)
Add
4 cups Yachni Sauce
1/2 teaspoon Coriander
1/2 teaspoon Cumin
Puree soup with immersion blender, and add:
2 to 4 Tablespoons Lemon juice
Garlic Salt to taste
Moroccan Red Lentil Soup
Sort & Rinse till water runs clear
3 cups of Red Lentils
8 cups Water
Bring to a boil, and simmer till done - about 30 minutes (stir periodically)
(If cooking your Red Lentils in a Crock Pot or Slow Cooker, cook for 3 Hours on High)
Add
4 cups Yachni Sauce
2 teaspoons paprika (smoked paprika also delicious in this recipe - your choice : )
1 teaspoon cinnamon
1 teaspoon turmeric
1/2 teaspoon ground ginger
Puree
(Lemon Juice & Garlic Salt may also be added to taste here, if desired)
Serve either soup with Crusty Bread & Salad. If desired, soup may be garnished with chopped tomatoes. Other nice toppings: Croutons, Wheat Berries, Popcorn : ), or rice.
Make-ahead tip: Both these soups freeze excellently (do not add rice or garnishes before freezing). You can make a double batch of the lentils & yachni, puree, then season half as Sephardic and half as Moroccan before freezing to make two meals at once.
Tips for dining with Omnivores: Either of these soups would be nice with some shredded chicken on top to garnish. A simple sandwich could be served on the side. A cheese & Cracker plate would also go well.
This is another family favorite. I think of it as the Greek alternative to the American Macaroni and Cheese. WAY healthier, but still that nice simple dish that Moms cook for kids when they want something basic and comforting. And, it's loved by people of all ages, and served in lots of restaurants.
There are two ways to make it - classic and my shortcut method. I'll share both here. Either way, the dish takes about the same amount of time as a meal from the boxed-pasta-or-rice-dinner-aisle in the grocery.
Bulgur Pilaf
Saute till translucent
2 tsp to 4 tablespoons oil (your choice how much to use)
1 or 2 onions, diced
Add and saute till golden brown
3oz (75g.) vermicelli, broken (about 3/4 cup - broken spaghetti will do in a pinch)
Add and bring to a boil
2 C Bulgur *
4 c cups water
1 large crumbled bouillon cube or 1 Tablespoon bouillon powder
1 can (15 oz) diced tomatoes, with juice (or equivalent fresh diced)
salt and black pepper
Cover and reduce heat. Simmer 20 minutes, till liquid is
absorbed.
Remove from heat and allow to stand 10 minutes. Fluff with a
fork
Serve with lots of raw, chopped veggies
Shortcut Bulgur Pilaf
Saute (this step may be skipped if desired - the toasted pasta is a nice touch, but not absolutely vital)
1 teaspoon oil
3 ounces broken vermicelli or broken spaghetti (about 3/4 cup)
Cover and reduce heat. Simmer 20 minutes, till liquid is absorbed.
Remove from heat and allow to stand 10 minutes. Fluff with a fork
Salt and Pepper to taste.
Serve with lots of raw, chopped veggies
Tips for dining with omnivores: This dish goes very well with a dollop of Greek yogurt on top. It also may be used as a starchy side-dish for any meat meal.
*Some information on Bulgur: Bulgur is often thought of as interchangeable with Cracked Wheat. I actually thought that was the case till I did some research recently when my Bulgur Pilaf was sticky. Bulgur is parboiled and dried before packaging, Cracked Wheat is not. Which means that Bulgur can be soaked instead of cooking when making dishes like Tabbouleh. Cracked Wheat should be cooked, and has a longer cooking time than does Bulgur. From my observation, it is also more likely to end up a little sticky (similar to the way long grain rice can be if cooked improperly). This recipe uses Bulgur, but Cracked Wheat may be substituted in a pinch - see pictures below with captions.
Here is a canister of Bulgur (on the bottom) with Cracked Wheat (on the top).
I experimented with Toasting the Cracked Wheat to give it some of the
Pre-cooked quality that Bulgur has. I stirred it in the dry skillet over medium-high
heat till it seemed toasted (probably about 15 minutes). It did seem to work more nicely in my recipe after
I did this : ) I imagine toasting in the oven would also work, but I did not experiment with that.
If you're planning your meal for New Year, and you're from the Southern United States - odds are you're thinking Black-eyed Peas - traditionally prepared with fatback for
flavour : (
If you're eating vegan, the fatback thing may not appeal, and perhaps you're looking for a better way to prepare them.
We eat them year-round, not just on New Year's Day - and here's a very traditional Greek way to serve them.
This is also a go-to dinner for busy nights when you may not feel like cooking.
Greek-Style Black-eyed Peas
Cook the Black-eyed Peas in water with some salt till done. This can be done in the slow cooker or on the stove top, or you can simply pour them from a can and heat them.
While the Black-eyed Peas are cooking or heating, chop a variety of fresh, raw vegetables to serve alongside, such as tomatoes, cucumbers, peppers, celery, scallions, onion, carrots - what have you. Some olives and capers go nicely too (when don't olives and capers go nicely? )
Serve the Black-eye dPeas with their liquid in bowls.
Each diner then adds, according to his or her taste, Olive Oil and Lemon juice to taste (most people like 1 to 2 Tablespoons each - personally, I only use the Lemon Juice. If you're avoiding oil, it will still taste great with just Lemon Juice and Salt). Then Salt generously, and eat with veggies and some nice, fresh bread.
Of course, if you're somewhere that you can get fresh Black-eyed Peas, so much the better- but this is a delicious dish even with dried or canned.
Each Package contains the equivalent of 2 cans of
Beans - and is reusable : )
Canned beans seem the ultimate in convenience - and I have used them many times.
But, Canned Chickpeas Run around a Dollar a Can. Equivalent Beans from Dried Chickpeas (which is One and a Half Cups - if you're lucky- sometimes only One and a Quarter!) - less than TWENTY CENTS!
Canned Beans have several drawbacks:
They're WAY more expensive, percentage-wise (I save about 70% of the cost when I make my own from dried!).
The extra packaging isn't so good, environmentally speaking - even if you recycle them, all that extra packaging isn't the best.
They sometimes have additives or preservatives.
And, they're heavy - so it's a lot more hassle to lug them home.
On the other hand, with dried beans, I've always had a few problems
They had to be soaked, which means I had to be all organized and everything.
They didn't taste as good to me as canned beans- they seemed to have a bitter taste.
They took a long time to cook, during which I had to stir them from time to time to prevent them sticking to the pot at the bottom and/or scorching. Meaning I had to stand in or around the kitchen all the time.
So, canned beans it was!
Beans Starting to cook in the Slow Cooker.
But, I recently found a good blog post that explained how to make dried beans in the slow cooker.
DO NOT SOAK! (YAY!) (the one exception to this is chickpeas - I prefer to soak them in the fridge with a teaspoon of baking soda from the night before, then rinse & drain before proceeding)
Measure into crock 3 cups of beans, and 6 cups of water (If chickpeas, use 8 cups of water).
Add generous salt (I use about a Tablespoon).
Cover and turn on high. No need to stir or hover : )
Three and a Half to Six hours later - you have cooked beans! (the post said Five to Six, but my first batches - Blackeye Peas and Great Northerns were very tender in Three and a Half hours. Chickpeas took Six.)
The don't add salt till the end rule (which was ruining the flavour of the beans previously).
But, it works great. The beans taste great! (no more wishing for that canned taste!) They're cheap!
When the beans are done, the water level will be below the top of the beans (it doesn't hurt to stir once in the last hour). If you want soupier beans, add more water.
When they're done, I package them (with cooking liquid) in Reusable Three Cup containers - label them "2 Cans Great Northern Beans" or "2 Cans Chickpeas" and date them. And toss them in the freezer. Unless, of course I want to eat them right away : )
To use, I thaw overnight in the fridge, then rinse in a sieve under warm running water to get rid of the last bits of ice crystals. Of course, they may also be thawed in the microwave if you prefer.
