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New England One Pot

I grew up with this one, usually topped with polish sausage or diced ham. If you have a vegetarian substitute of either, throw it in the pot after the cabbage. This is not the “laziest” of dishes, what with all the cutting involved, but it’s still pretty easy.

New England One-Pot

Cabbage – 1 medium head

Carrots – 2 large

Potatoes – 4 medium (any waxy variety)

Water – 2 cups

Vegetable stock – 3 cups

Onion powder – 1 tablespoon (or ¼ cup of diced fresh onion, if you like it)

Mustard powder – 1 tablespoon

Clean and slice carrots into ½ inch pieces. Peel potatoes and cube into ½ inch chunks. Place in large stock pot and cover with water and stock. Bring to boil. Core cabbage and slice into wedges. (A note on the cabbage: any kind will do, but I prefer Savoy because of the texture. If you chose to use red cabbage, everything else in the pot will turn purple.) Layer wedges on top of carrots and potatoes and cover pot. Allow to cook for 30 minutes, or until carrots are tender.

Top with Dijon mustard or to taste.


Veggie Nachos Supreme

This vegetable mixture also makes a great filling for tacos and burritos.

Veggie Nachos Supreme

"Mexican style" mixed frozen vegetables - 16 oz bag
Taco seasoning mix - 1 packet
Tomato - 1 small
Water - 1 cup

Tortilla chips
Sharp cheddar or Mexican blend cheese

Combine vegetables, taco seasoning and water in large pan and heat to boiling, stirring frequently.  Chop tomato and add to vegetable mixture.  Continue cooking, stirring frequently, until liquid is absorbed.

Layer tortilla chips on microwave-safe plate.  Top with vegetable mix and cheese.  Microwave just until cheese melts, about 30 seconds.


Autumn Fruit Salad

A favorite fall treat of mine.  Super satisfying and healthy.  (Though it's good without the carrot, if you're not a fan.)

Autumn Fruit Salad
Apple - 1 (Any type will do, so long as it's fairly firm.  A soft apple will turn to mush.)
Chopped walnuts - 1 tablespoons
Raisins, dried cranberries, or dried cherries - 2 tablespoons
Shredded carrot - 1 tablespoon
Honey - 1 teaspoon

Core apple and julienne, or slice into match-like sticks.  (A mandolin slicer works best for this.  If you don't have one, get one now.)  Gently toss with honey, shredded carrots, raisins or other dried fruit and chopped walnuts.

Makes about 2 servings, depending on size of the apple.

Superfood Sundae

I started making this as a alternative breakfast, but it makes a pretty good dessert, too.  The cereal can easily be replaced with granola or nuts, if you prefer.

Superfood Sundae

Bannana - 1
Peanut butter - 1 tablespoon
Honey - 1 to 2 teaspoons
Honey nut breakfast cereal - 2 tablespoons

Cut bannana into slices.  Warm peanut butter in microwave, approximately 30 seconds, just until runny.  (Be careful not to cook the peanut butter.  Yuck.)  Pour warmed peanut butter and honey over bannana.  Sprinkle with cereal.

Makes one serving.

Spaghetti Squash Stir Fry

Despite the cooking method, this is a distinctly un-Asian stir fry. It is ridiculously healthy, though. Most of the flavor comes from the broth, so use one that you really like.


Spaghetti Squash Stir Fry


Spaghetti squash – medium-sized (think football or smaller)

Carrot – 1 medium

Red bell pepper – only need ½, unless you just love peppers

Snap peas – about 1 cup

Soy “chicken” strips – about a cup (I just grab a handful.)

Vegetable or faux-chicken broth – 1 cup

Garlic powder – 1 teaspoon


Begin by jabbing a few holes into the spaghetti squash, for ventilation, and microwave on high for 5 to 7 minutes, then turn over and microwave for another 5 minutes. Remove from microwave (carefully!) and let cool. While squash is cooling, chop carrots and peppers into thin strips. When squash is cool (beware, it is MUCH hotter inside than out!), slice in half length-wise and scoop out seeds. Loosen the rest of the strand-like flesh gently with a fork. Add the carrots, peppers, snap peas, and “chicken” strips to a hot, oiled wok and stir fry. When the vegetables are just beginning to get tender, add squash, broth and garlic powder to pan. Continue to cook, stirring frequently, until liquid is mostly absorbed.


Makes enough for 2 large servings. Excellent topped with parmesan cheese.



Easiest Peanut Butter Cookies


I’ve been making these since I was a teenager. Super easy to make, and easy to embellish. If you want to get really wild, add ½ teaspoon of curry powder and sprinkle with coconut!


Easiest Peanut Butter Cookies


Peanut butter – 1 cup (smooth or crunchy works – to taste)

Brown Sugar – 3/4 cup

Egg – 1


Stir everything together. Roll into small balls and bake at 350 degrees for 6 to 8 minutes. Allow to cool well before attempting to de-pan.


Note – Chilling the dough before rolling into balls results in a rounder, softer cookie, whereas warmer dough will allow the cookies to spread and become thinner and crisper. You decide.


Tortellini Freezer Soup

Freezer soup is one of my cold-weather staples. Dried broth mix, frozen veggies, heat, stir.  This is the best version, but it can be modified a hundred different ways.



Tortellini Freezer Soup


Frozen cheese tortellini – 1 cup

Frozen mixed vegetables – 1 ½ cup (I prefer an “Italian Blend” for this recipe.)

Faux-chicken or vegetable broth – 3 cups (If using a dried broth mix, just mix the usual amount for three cups into 4 cups of water, and skip the next ingredient.)

Water – 1 cup

TVP granules – ¼ cup

Seasoning to taste (I use liberal amounts of garlic powder and Italian seasoning blend.)


Combine water and broth and heat to boiling. Add frozen vegetables and cook, stirring frequently, for approximately 5 minutes. Add tortellini, TVP, and desired seasonings and cook for another 5 minutes, or until the tortellini is just tender. (Do not overcook!) Serve.


Makes 2 big servings.


Oct. 28th, 2009

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