Vegetarian Pasties

Since my wife likes veggies, I have taken a Pasty recipe and omitted the meat. So, for all you pasty purists out there, please forgive me for taking liberties with the recipe; and for those of you who are vegetarians, you can now have the same great taste, but without the meat. So, without further ado…

What you need:

Stuff you need

Pasty Crust
3 Cups Flour
1 ½ sticks of cold margarine, butter, or shortening (you choose)
1 tsp Salt
1 Pastry cutter
1 Cup Cold Water


Pasty Filling
1 Onion, diced
5 potatoes, diced
4-5 Carrots, diced
1-2 Turnips (1 large or 2 small), diced
1 tsp Salt
1 tsp Pepper


Putting it Together:

• Take 3 cups of flour and add to a large bowl
• Add 1 tsp of salt and mix into flour

Flour with salt added

• Take the margarine and cut it up into slices (about 6-8 slices. The number of slices does not matter. It just makes it easier to cut into the flour)

Sliced butter

• Add a few of the slices into the flour and using the pastry cutter, cut into the flour until crumbly

Butter added to flour prior mixing

• Add a few more slices of the margarine into the flour and repeat until all the margarine is added
• Continue cutting margarine into the flour, until thoroughly incorporated
• Take the cold water and add about ¼ cup to the dough and mix with fork
• Continue to add water a little at a time until dough comes together and forms a ball

Completed dough ready to rest

• Wrap dough in plastic wrap and put in refrigerator while you prep the veggies
• Take the onion and dice into small pieces and add to a large bowl
• Peel and dice the potatoes into small pieces and add to bowl
• Peel and dice the carrots into small pieces and add to bowl
• Peel and dice the turnip into small pieces and add to bowl
• Add the salt and pepper to the veggies and toss with your hands to coat them.

The diced and salted veggies

• Take the dough and divide into 4 equal parts (for large pasties) or 6 equal parts for smaller ones
• Roll each dough portion into a ball and set aside
• Take 1 ball of dough and roll it out into a circle (think about it like making mini pie crusts)
• Take 2/3 cup of the veggies and add to the middle of the dough
• If there is room on the dough, you can add more
• Just make sure that you have enough room to fold the dough and enclose the veggies
• Add 1-2 tsp (does not need to be precise. This is just to add moisture to the pasty as it bakes) of margarine to the top of the veggies
• Wet the edge of one side of the dough with water (the other half of the dough will be dry)
• The water that you used to moisten one half of the pasty crust will act as a sealant to the other half and thus seal the entire pasty

Filled pasty. Wet the bottom half of the dough and bring both
bottom and top together and crimp

• Take both halves of the dough and join them at the top of the pasty and crimp to seal
• Seal entire pasty in this manner
• Place on baking sheet and pierce a few times with a knife (to vent)
• Repeat with remaining pastries

Filled and folded pasties

• Set oven to 425⁰
• Bake for 45 - 50 Minutes or until pasties are golden brown

Fresh out of the oven

For any leftover veggies:

• Place in an oven-safe bowl
• Add a few dollops of margarine
• Cover with foil
• Bake in the oven

Cabbage Soup

This soup is great for weight loss. My wife has been eating this for suppers for the past few months and she has lost over 20 pounds. It is a very filling soup and can also provide a "cleanse" to the digestive system (your results may vary). Even if you don't use this soup to lose weight, it is very good and makes a great comfort meal. This goes well with Naan Bread or a roll. You can also add crumbled sausage (which defeats the weight-loss portion), tofu, or any other type of veggie you may wish to add. Be warned, this recipe makes a HUGE portion, so you will need a large stockpot or two.  

Ingredients for Cabbage Soup

 What you need:

• 1 Large head of cabbage (shredded) (or 2 small heads of different colors)
• 8 Carrots (peeled and diced) 
• 4 Onions (diced) 

Slow Cooker Farina (Cream of Wheat)

This farina recipe will make anywhere between 5-10 servings, depending on how large a breakfast you like :)  Once cooked, you can place into portion-sized containers, take to work, and then heat in the microwave. Making this on the weekend can save you valuable time during the week.

Ingredients for slow cooker farina

What You Need:

• 2 Cups- farina
• 1/2 Cup brown sugar or honey (cinnamon sugar is perfect just omit the 1-tsp of cinnamon) 
• 1/2 Cup White sugar (if you think this might be too sweet for you, reduce to 1/4 cup) 
• 1 can of pumpkin (optional)
• 2-tsp pumpkin pie spice OR 
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp cloves

Vegetarian Slow Cooker Chili with Lentils and Quinoa

If you’re looking for a great tasting chili, but want to go sans meat, then this is the chili you need to try. While the chili is entirely vegetarian, you wouldn’t know it by tasting it.

This goes great with nacho chips, naan bread (Naan Bread recipe here), crackers, or just by itself. You can eat it heated or cold; makes no difference, as it tastes great either way. So, without further ado…


Ingredients for chili

What you Need:

• 1- Cup of lentils (rinsed)
• ½ Cup of Quinoa (rinsed well)
• 1- Onion (diced) (red for a sweeter taste or white for stronger taste)
• 1- Bell pepper (any color, but I used red) 
• 5- Carrots (peeled and diced. You can just slice them for a heartier texture) 

How To Make Onion Salt

While it is very easy to just go to the store and buy your own onion salt, you might want to take a moment and see just how inexpensive and easy it is to make your own. If you have a pantry, there is a good chance that you already have sea salt and onion powder. If not, you can get them from the bulk bin at your local store. For example, at Winco, sea salt goes for around $0.24 per lb, while onion powder sells for about $3.64 per lb.

In the stores, you can purchase a 5.5 oz bottle of onion salt for around $2.93 or a 32 oz bottle for just over $12. By making your own, you can save around $1.50 for a 5.5 oz size or $8.00 for 32 oz. Oh, and by the way, you can also make garlic salt by following the same directions.


The only important part to remember, is to follow the ratio of 3:1: That is, 3 parts salt to 1 part onion powder. You can use any measuring device you wish, just keep to that 3:1 ratio and you'll be fine.


For example, let's say you just need to make a small amount; you can use a teaspoon for measurement. If you need a larger amount, you can use a 1/3 measuring cup (which is what I used when making this).



Onion Salt Ingredients

What you Need:

• Sea salt
• Onion powder (or garlic powder if making garlic salt)
• Measuring device (cup, tablespoon, teaspoon)

Putting it Together:

• Take 3 parts salt and put in bowl
• Take 1 part onion powder and put in bowl
• Using a whisk to mix thoroughly

Mixing the salt...assault with a whisk :)

• Put into bottle

Vegetarian Shepherd's Pie (with Vegan Substitutions)

I have to admit, that I'm used to making this pie with meat. However, since my wife can no longer have meat, I made the leap to the "other side" and made it using vegetables. Many recipes you find out there give the proportions for making just one pie, however, I feel if I'm going to go to the trouble of prepping all the veggies, I might as well make several pies instead of just one. The recipe that follows will make 3 (9-inch) pies; you can eat one now and then freeze the others for a later time. This recipe can also be easily converted to a Vegan recipe; I will provide the alternatives throughout. So, since you came here for a recipe and not a story on why I'm making it with vegetables, let's get on with the recipe.


Interior of the pie

What you need:



For Potato Topping:

• 1 bag of potatoes (10-pound bag. I used Russet potatoes) I told you, it will make more than one pie :)
• 8 Oz's. low fat cream cheese
  • Vegan option:  Tofutti, Follow Your Heart (both made with soy), or GO Veggie!^® (made with coconut oil and soy
• 8 Oz's Buttermilk
  • Vegan option: You'll have to make your own... take 1 Tbsp of lemon juice or vinegar and add it to 1-cup of soy or almond milk; Stir and let it set for 5-10 minutes
• 1/2 cup of butter or margarine (1 stick)
  • Vegan option: Earth Balance Buttery Sticks
• 1 tsp salt to start. (Add more to taste)
• 1/2 tsp pepper to start. (add more to taste)
• Cheddar Cheese (optional)
• Vegan option: Daiya Cheddar Style Shreds, GO Veggie!^® Cheddar Cheese Alternative, and Follow Your Heart Vegan Cheddar Cheese

For Veggie Portion:

• 2 Onions
• 1 stalk of celery
• 8 carrots
• 4 cloves of garlic (or 1 tablespoon of minced)
• 1 packet of mushrooms, about 8 Oz's (I used cremini)

Making Your Own Hummus

Ingredients to make hummus

Here is the recipe I use to make our own hummus. My wife loves to take this for her lunch. If you pair it with some Naan Bread, you have yourself a delicious meal.


What you need:

• 1/3 Cup of Tahini (follow this link for the easy recipe)
• 1 Can of Black beans
• 1 Can of Garbanzo beans
• 1/4 Cup Lemon juice
• 1/2 tsp. Salt (add more if desired)
• 1/2 tsp. Paprika
• 1/4 Cup Olive oil
• 1 TB Lipton's onion soup mix (Optional)(Follow the link to get the recipe)
• 1/4 Cup Parmesan cheese (Optional)
• Food Processor (note: if you do not have one, you can use a blender instead. Although, it will be a little more difficult making sure all the ingredients get blended smoothly)

Tahini Recipe



Ingredients for tahini

While there are a variety of uses for tahini, I usually just use it as a base in my hummus recipe. While you can spend $6.50 or more to get 16 ounces of if from the store, you can make your own and customize it to your taste. The recipe that follows is a basic tahini recipe and you can add other flavors to get the taste you desire. for just a fraction of the cost. As with my Lipton Onion Soup Mix recipe, I used items I got from the bulk bin at our grocery store (Winco). The cost of one pound of sesame seeds at Winco was $3.83. For this price,  you get a massive amount, since sesame seeds weight next to nothing. You can easily make this recipe 3 or more times. In addition, if you make your own hamburger buns, the sesame seeds make a great topper to them. Well, enough talk.


What you need:

• 4 Cups: Sesame seeds (toasted)
• 1/4 - 1/2 Cup: Olive oil

Lipton Onion Soup Mix Copycat Recipe

Here is a recipe for making Lipton Onion Soup Mix.

Lipton Onion Soup Mix

While you can always go to the store and spend anywhere from $1.50 to $3.00 for a few ounces of the original, this recipe can save you a bunch of money without sacrificing taste. I use this in my Chicken with Rice recipe and also in my hummus, soups, and dips, just to name a few.  Now, while there are many styles of this recipe out there, this is the one that I found that tastes the best .This makes quite a lot, so you'll need to store it in an airtight container. The following recipe was made using ingredients from the bulk bin of our supermarket.

Ingredients needed to make the mix (direct from the bulk bin)

What you need:

• 3/4 Cup: Minced onion (onion flakes)
• 1/3 Cup: Beef bullion
• 4 tsp: Onion Powder
• 1/4 tsp: Celery seeds (crushed)
• 1/4 tsp: Sugar  

 What to do:

• Add all the ingredients into a bowl

Ingredients before being mixed

• Mix using a whisk or your fingers

Ingredients after being mixed

• Transfer to a jar

Lipton Onion Soup Mix in a jar

Since the ingredients have a tendency to settle, be sure to give the jar a good shake before using.
Enjoy.

Zucchini Casserole

I made a zucchini casserole last night. It was fairly easy to do, I basically just chucked whatever veggies I could find and added them to the zucchini. I then added some feta, Parmesan, and some panko breadcrumbs. This is a good recipe to use if you want to empty out some veggies that you might not know what to do with.

What you Need:

• Zucchini, large
• Veggies (you can use frozen or fresh)
• Feta cheese
• Parmesan cheese
• Breadcrumbs

Putting it together: 

• Take your zucchini and remove the skin
• Remove the seeds. The easiest way to do this is to slice the zucchini lengthwise and use a large spoon to scarp out the seeds.
• Cut the zucchini into bite-sized cubes
• Steam the zucchini until tender (takes about 10-15 minutes)
• Once cooled, in a large bowl add the zucchini and all the other ingredients, except the breadcrumbs
• Add some salt, pepper, and any other herbs and spices you like
• Mix together
• Put everything into a 9 x 13 baking dish
• Sprinkle top with breadcrumbs and extra cheese
• Set oven to 350 and bake, uncovered, for 30 minutes
• Enjoy!

How to Peel and Pit an Avocado

This tutorial will show you how to quickly peel and pit an avocado. I know that there are many out there who might be intimidated by the prospect of trying to peel and pit an avocado, but don't worry, it's very easy to do. There are a few tricks that I will share, that will make you a pro in no time. So, enough talking, let's get down to business...

What you need:

• Avocado... Now there's a shock :)
• Knife
• Spoon

Peeling and Pitting your Avocado...

• With the avocado facing lengthwise, place the knife in the center of the avocado and cut into it until you hit the seed

• Continue your cut around the entire avocado. Basically, you are using the seed as a pivot point for your knife, rotate your knife around the entire avocado
• Once the avocado is cut, take a half in each hand and twist in opposite directions

• Very carefully, so as not to cut yourself, take your knife and wack the seed. This will cause the knife to lodge itself in the avocado seed

• With the seed firmly attached to the knife, twist the knife
• The seed should come easily out of the avocado

• Take a rag and remove the seed from your knife. These seeds are VERY slippery, so using a rag will help keep you from cutting yourself and from chasing the seed around your kitchen floor
• With avocado halves on the cutting board, take your knife and score the flesh in one direction and then in the opposite direction. Make sure you cut all the way to the skin

• You want to end up with square cuts
• Repeat with the other half
• Take a spoon and scoop out the flesh

• ...And you are done!!

Garlic and Olive French Bread

Here's a recipe for a great-tasting Garlic and Olive Bread. The texture is soft and tender; just perfect for eating with stews, salads, or just by itself. You can also make some great tasting sandwiches with this bread.
 

 

What you need:

• 1 ½ Cups warm water (about 110 degrees)
• 3-3 ½ Cups bread flour (if you don't have it, all-purpose is fine)
• 4 tsp. Yeast
• 2 Tbsp. Honey
• 1 tsp. Salt (I use onion salt for more flavor)
• 1 Egg
• 8 Olives
• 2 Tbsp. Minced garlic
• Baking sheet
• Parchment paper

Putting it Together:

• Take the olives and mince them. This takes a bit of time, but the easiest way I found, was to cut the olive in half, cut that into very thin slices and then mince. Then repeat

• Set your bread machine to the "Mix Dough" setting and then add the yeast, water, and honey. Let proof for about 5 minutes
• Add 1 cup of flour and then the salt, olives, minced garlic, and egg
• Start the machine and add the remaining flour ½ cup at a time. Let the machine incorporate the flour before adding more. Once all flour is added, make sure the dough is not too wet or dry (add flour or extra water as needed)
• Once the dough cycle is complete (about 1 hour 40 minutes), remove dough and gently roll into a ball

Before rising...

After rising...

• OR remove dough from machine after it is finished kneading- about 20 minutes- and place in a large, oiled, bowl. Cover with oiled plastic wrap and place in a warm area until doubled- about 1 hour), then remove dough, divide into two pieces, and gently roll each into a ball

Photo of dough divided...
Photo of dough rolled into balls before their 10 minute rest...

• Let rest for ten minutes
• Take the first ball and roll into a roughly 9 x 16 rectangle. The measurements do not need to be precise, they are just to give you a general idea as to the shape and depth of your dough

• Starting from the bottom, tightly roll your dough (jelly-roll style) into a log

• Fold the ends under and crimp
• Turn bread over and crimp all the seams to seal. If ALL of the edges are not sealed, then it will undo itself during the rising and baking
• Transfer to parchment-lined baking sheet and place seam side down
• Repeat with second piece of dough

• Cover with oiled plastic wrap and let rise in warm place for 30 minutes
• After rising, preheat oven to 400°
• Bake for 15 minutes, turning the sheet 180° halfway through
• When finished, the bread should be nicely browned and have a hollow sound when thumped

• Let cool for at least 30 minutes before enjoying

German Potato Salad

Here is my version of my grandmother's lost German potato salad recipe. This recipe makes a big batch, so it's perfect for taking to picnics or potlucks. Try and make this the day before, since the longer it stays in the refrigerator, the more pronounced the flavors become. The vinegar that is added to the dressing, gives the salad a nice tangy flavor.

What you need:

• 1-Ten pound bag of potatoes
• 9 Eggs
• 1 Jar of a good quality mayonnaise (we use Best Foods, also called Hellmann's east of the Rockies)
• 2/3 to 1 Cup of Apple Cider Vinegar (adjusted to your taste)
• Kosher salt (added to taste)
• Pepper (added to taste)
• 4-Scallions aka Green onions (optional, but very tasty)
• Crispy bacon (optional)

Putting it Together:

If you don't need the full tutorial, please skip to the end for the short version ;-)

• First, take the potatoes clean and skin them
• Next, cut each potato length-wise and then place the half potato flat-side down and cut length-wise again. Then cut into bite-sized pieces (this will allow them to cook faster)
• Place the potatoes in a large pot and cover with water. (To add flavor to the water and thus the potatoes, I usually add a few chicken bouillon cubes or a Ramen noodle flavor pack)

• Boil them until fork tender (about 20-25 minutes)
• Next, turn-off the heat, place the potatoes in a Colander, and drain.
• Place the potatoes back into the pot and place on the heat for a few minutes
• *you will notice a hissing sound coming from the pot. This is excess water coming off of the potatoes. This water acts as a lubricant and, if not removed, any dressing you put on the potatoes would slide right off the potatoes.
• Once most of the hissing has stopped, let the potatoes cool until you can handle them safely.
• Place 1/3 of them in a large bowl and season with salt and pepper. Repeat with remaining potatoes 1/3 at a time. This will allow all the potatoes to be seasoned. Place in the refrigerator for several hours (4-5 hours), until cool. To speed this process, you can periodically stir the potatoes

While the potatoes are cooling, it is time to hard-boil the eggs. Now, I know that most of you already know how to do this, but for those that may have forgotten, let's do a quick review:

• First place the eggs in a pot. Add COLD water and some salt
• Place on stove, turn on heat to high, then cover
• When the water comes to a boil, set the timer for 10 minutes. To help reduce the chance of a boil-over, adjust the heat slightly downward. (during this time you may have to watch for boil-over. If this occurs, adjust the cover and heat accordingly)
• After 10 minutes, remove from the heat and immediately pour-out the hot water and add COLD water to the eggs
• Repeat this process several times. This will stop the cooking process
• Lastly, fill with cold water or ice and let set until needed

Short Version and continuation of recipe...

• Once the potatoes are cool, it's time to mix the mayonnaise and the vinegar together
• Place the mayonnaise in a large bowl
• Add 2/3 cup of vinegar and mix well
• Taste and, depending on how tangy you like it, add additional vinegar until you reach the taste you want
• If you desire to add the green onions and/or bacon bits, now is the time to do so
• Just place in the mayo and vinegar solution and mix well
• Pour mixture over the potatoes. Mix well, but gently
• Once mixed, slice the eggs and add to the potato mixture, add salt and pepper to the eggs

Photo of eggs after being added to the salad and prior to mixing...

• Mix the eggs into the potatoes...gently
• Cover and place in the refrigerator for several hours or, better yet, overnight

By letting the salad set in the refrigerator, you are letting the flavors blend together. The longer you let it set, the more intense the flavors will become.

French Fry Sauce

  photo courtesy of...Genius Kitchen
Here is a simple recipe I threw together the other day while making dinner. I had made a batch of my home-made fries, but forgot to make a dip to go along with them. So, I went to the refrigerator and began throwing a few things together and the result is a pretty good imitation of a drive-in french fry sauce. I also ended-up putting this sauce on the hamburgers as well. Although the measurements do not need to be exact, what you are looking at is basically a 2:1 ratio of Mayo to Ketchup, with the pickle sauce adjusted to suit your taste.

What you need:

• ½ Cup mayonnaise
• ¼ Cup ketchup
• 3 tsp. Pickle Sauce (juice from your pickle jar)

Putting it together:

1. Put  mayonnaise in bowl
2. Add  ketchup and mix together until it takes on a pinkish hue (see photo)
3. Add  pickle juice and mix well

Enjoy!