SENSATIONAL SOUPS

Just 4 u

Split Pea Soup

1 clove garlic, minced
1 onion, chopped
1 T olive oil
1 t cumin
2-4 T Bragg Liquid Aminos
6 c water
1 c split peas
1 c grated carrots
1 potato, chopped
Sauté garlic, and onion in olive oil. Add cumin and 2 tablespoons of
Bragg's and blend well. Add water and split peas, bring to a boil and
simmer 2 minutes. Remove from heat, cover, and let sit for 1 hour.
Add remaining ingredients and simmer, covered, over low heat for
about 2 hours. Adjust seasonings to taste.

E-Z Vegetable Soup

2 T olive oil
2 cloves garlic, minced
1 onion, chopped
3 carrots, chopped
1/2 c chopped celery
1/2 t Italian seasoning
2 T Bragg Liquid Aminos
1c fresh corn (off the cob)
1 c cabbage, chopped
1 can organic tomato sauce
1 can organic, chopped tomatoes
6-8 c water
1 c whole wheat pasta spirals
Anything else that’s leftover in the fridge
In large soup pot, sauté garlic, onion, carrots, and celery with olive oil
and seasonings. Add corn, cabbage, tomato sauce, tomatoes and
water. Simmer for 1 hour. Add pasta, leftovers, and simmer until
tender, about 15 minutes.

Quick Minestrone Soup

1/2 c onion, chopped
1/2 c celery, chopped
1/c c carrots, chopped
1 clove garlic, minced
1/4 t thyme
3/4 t basil
1/4 t oregano
1 c cabbage, chopped
11/2 c garbanzo beans (canned, organic)
2 c red kidney beans (canned, organic)
1 can organic Italian tomatoes, chopped
6-8 c of Homemade Vegetable Broth
Sauté in 1/4 c of the broth: onion, celery, carrots, and garlic until
onion is tender. Add remaining ingredients and simmer for about 20
minutes. Start with 6 cups of broth, and add more if needed.

Butternut Squash Soup

1 c carrots, peeled and sliced
1 c chopped onion
1 clove garlic, minced
2 T olive oil
1 T minced ginger
2 t curry powder
1/4 t cinnamon
1/8 t nutmeg
2 medium butternut squash, peeled, seeded and cut into chunks
3 c organic apple juice
In large saucepan, over medium-high heat, cook carrots, onion and
garlic in oil until tender, about 5 minutes. Add ginger, curry, cinnamon
and nutmeg; cook for 1 minute. Add squash and apple juice. Heat to
a boil. Cover; reduce heat. Simmer for 15 minutes or until squash is
tender. In blender or food processor, puree soup, in batches, until
smooth. Return to saucepan; heat through. Serve hot or chilled.
Makes 8 (1 cup) servings.

Fresh Tomato Soup

1 large tomato
1 medium cucumber
1/2 red bell pepper
1 t Italian seasoning
1 t dill
1 t Bragg Liquid Aminos
1 t minced chives
1 t minced parsley
Place tomato in blender or Vita-Mix and blend at low speed until
creamy. Add remaining ingredients and mix well. Serve at room
temperature or cover and chill. Makes 1 to 2 servings.

Slow and Savory Veggie Soup

3 diced carrots
3 diced potatoes
2 stalks celery, chopped
1 diced onion
2 c chopped cabbage
2 c green beans
4 c diced tomatoes
1/2 c barley
2 T dried parsley
1 t dried basil
2 T Bragg Liquid Aminos
Place all ingredients in crock-pot. Add enough water or Homemade
Vegetable Broth to cover vegetables. Turn temperature to low and
cook until tender, 6-8 hours.

Homemade Vegetable Broth

8 to 10 cups distilled water
2 onions
2 to 3 garlic cloves
3 carrots
3 to 4 celery stalks
2 potatoes with skin
1/2 c parsley
1 t thyme
1 t basil
1 T Bragg Liquid Aminos
Cut all vegetables into 1 inch pieces. Place in large soup pot and add
seasonings. Sauté in small amount of water until slightly tender.
Cover with distilled water and bring to a boil. Reduce heat and
simmer for one hour. Cool and strain broth, discarding vegetables.
Broth may be frozen or kept in the refrigerator for one week.

Raw Carrot Soup

2 cups hot Homemade Vegetable Broth
1/2 c chopped almonds
1 c fresh parsley
2 to 3 T Bragg Liquid Aminos
1 c shredded carrot
1/4 c finely chopped green onions
In Vita-Mix or blender, place first four ingredients. Mix well, then blend
in carrots to desired consistency. Pour into bowls and garnish with
green onions.

Barley Garden Soup

3/4 c barley
1/2 c carrots, grated
1 c yellow squash, grated
1/2 c celery, chopped
1/2 c scallions, chopped
1/2 c parsley, minced
2 c carrot juice
1 c distilled water
Soak barley overnight in distilled water. The next day, rinse in hot
water and drain well. Combine all ingredients and heat slightly. Serve
immediately.

Quick Potato Soup

2 to 3 potatoes, peeled and diced
1 onion, diced
Homemade Vegetable Broth
Soy or rice milk
Bragg Liquid Aminos
Parsley, minced
Place potatoes and onion in a saucepan with just enough broth to
cover them. Cook until tender. Add desired amount of soy milk to
make a creamy consistency. Season with Bragg's. Pour into serving
bowls and garnish with minced parsley.

Lentil Soup

1 1/2 T olive oil
1 large onion, chopped
1 carrot, peeled and diced
1 red pepper, diced
1 t cumin
1 c lentils
4 c Homemade Vegetable Broth
1 1/2 c diced tomatoes
1 c fresh corn (cut off the cob)
1 T Bragg Liquid Aminos
Sauté the onion, carrot, and red pepper in the olive oil until the onion
is tender. Stir in the cumin, blending for one minute. Add remaining
ingredients, cover and bring to a boil. Lower heat to simmer and cook
for about 30 minutes.

101 Camping And Outdoor Recipes

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20 Minute Hamburger Skillet Stew

1/4 lb Lean ground beef
1 lg Onion,sliced wafer-thin
4 Carrots,sliced wafer-thin
2 Potatoes,halved, sliced
-wafer-thin
3 Ribs celery,sliced
-wafer-thin
1 c Boiling water
2 t Beef extract OR bouillon
2 Bay leaves
1/4 t Dried thyme
Salt OR garlic salt
Pepper 1/4 c Dry red wine
-OR tomato
-juice
2 T All purpose flour

Use melon baler and shape meat into tiny meatballs. Brown in
skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add
boiling water or broth and extract or bouillon. Add remaining
veggies, seasonings. Cover, cook over low heat, 15 Min's until veg's are
tender. Combine wine or water and flour in covered jar. Shake and stir
into skillet. Cook and stir until sauce is thick, 4 Min's.

Antiguan Charcoal Baked Bananas

This Caribbean dessert can be started in leftover coals
6 large ripe bananas, in a bunch
4 tbsp butter
1/2 cup brown sugar
1/2 tsp ground allspice or 1/2 tsp fresh grated nutmeg
3 limes, halved
1/4 cup dark rum, heated in a small pan onside of grill

Set the bunch of unpeeled bananas in hot coals. Bake until black and
soft to the touch. Meanwhile, heat butter with brown sugar and spices
until bubbly. Each person should slit his banana,
squeeze a lime half over it and drizzle the butter-sugar mixture on
top. Ignite rum and pour it flaming over the bananas a little at a
time, shaking the skillet gently until the flame dies.

Aunt Sarah's Chili Sauce

4 qt Tomatoes,cut in quarters
1 T Mustard seed
2 c Onions,sliced
1 T Celery seed
2 c Green peppers,sliced
2 1/2 c Cider vinegar
1 T Salt
1 c Sugar- brown,white, maple,
3 T Mixed pickling spices
Honey,whatever is handy

30 Recipes 30 Ingredients

Just 4 u



American Chop Suey

Directions Ingredients
Make the Tomato Sauce first. In a large sauce pan,
mix all of the Sauce ingredients. Cook for 1.5 hours
until grease forms on top of sauce.
Cook Macaroni or Penne Pasta as directed on
package.
Brown Ground Beef and Onion. Drain off grease,
returning Ground Beef to frying pan.
Add Tomato Sauce and Pasta to the Ground Beef.
Cook over medium heat until heated throughout.

Tomato Sauce:
1 Can (14-16 oz) Crushed Tomatos
1 Tbsp. Parsley, Dried
1 Tsp. Basil, Dried
1/2 Lb. Macaroni or Penne Pasta
1 Lb. Ground Beef
1 Small to Medium Onion, Chopped
Variation: Use shallot instead of onion.

Download

Beef and Broccoli

Directions Ingredients
In a large bowl, marinate the Steak Tips for 10
minutes in Soy Sauce, Cornstarch and Sugar. Remove
the Steak Tips from bowl and reserve the sauce
mixture.
Place the Steak Tips in a large frying pan, and brown
in Olive Oil. Add Onion and cook until onion is
tender, but crisp. Stir in Broccoli. Cook 10 minutes.
Stir in reserved marinade.
Serve over rice.

Indian Cuisine

Just 4 u

Vegetarian Wiles

Vegetables

Cauliflower & Potato curry
(Alu Gobi)
Cauliflower holds a special place in the Indian heart, especially since it is a seasonal vegetable to
be prized in the all-to-short winter months.

Ingredients:
1 lb. cauliflower florets
2 onions chopped fine
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, chopped
cilantro/coriander together with cumin and coriander powders for five minutes. Add potato,
cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm
water and cook on medium low heat for fifteen minutes. Mix well to ensure that the vegetables
blend with the spices. Be careful not to over cook the cauliflower. Garnish with
cilantro/coriander leaves.

Cauliflower & Mashed Potato Curry
The cauliflower curry has several variations in the regional cuisine's, but this one's a very simple
recipe.

Ingredients:
1 lb. cauliflower florets
1 tsp. ginger paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin seeds
1 potato, cooked and mashed
1 tsp. salt or to taste
1 tbsp. oil

Method:
Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with the ginger, for
a couple of minutes on low heat. Add potato, cauliflower florets, turmeric and chilli powders and
salt together with half a cup of lukewarm water and cook on medium low heat for fifteen
minutes.

Cabbage & Potato Curry

Ingredients:
1 lb. shredded cabbage
2 onions chopped fine
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin seeds
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, together with
cumin seeds and coriander powder for five minutes. Add potato, shredded cabbage, turmeric and
chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat
for fifteen minutes. Garnish with cilantro/coriander leaves.

Cabbage & Mashed Potato Curry

Ingredients:
1 lb. cabbage, shredded
1/2 lb. potatoes, boiled and mashed
1 tsp. cumin seeds
1 tsp. ginger
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. salt or to taste
2 tbsp. oil

Chinese Recipes

Just 4 u

Cashew Chicken

3 Chicken breasts, boned and skinned

1/2 lb. Chinese pea pods

1/2 lb. Mushrooms

4 Green onions

2 cups Bamboo shoots, drained

1 cup Chicken broth

1/4 cup Soy sauce

2 tb Corn starch

1/2 ts Sugar

1/2 ts Salt

4 tb Salad oil

1 pack Cashew nuts (about 4−oz)

Slice breasts horizontally into very thin slices and cut into inch squares.

Place on tray. Prepare vegetables, removing ends and strings from pea pods,

slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet

over moderate heat, add all the nuts, and cook 1 min shaking the pan,

toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry

chicken quickly, turning often until it looks opaque. Lower heat to low. Add

pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove

cover, add soy sauce mixture, bamboo shoots, and cook until thickened,

stirring constantly. Simmer uncovered a bit more and add green onions and

nuts and serve immediately.

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Shrimp Toast

12 fresh uncooked large shrimp

1 egg

2 1/2 tablespoons cornstarch

1/4 teaspoon salt

Pinch pepper

3 slices sandwich bread

1 hard−cooked egg yolk

1 slice cooked ham (about 1 ounce)

1 green onion

2 cups vegetable oil

1. Remove shells from shrimp, leaving tails intact. Remove back veins

from shrimp. Cut down back of shrimp with sharp knife. Gently press

shrimp with fingers to flatten.

2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.

Add shrimp to egg mixture and toss until shrimp are completely coated.

3. Remove crusts from bread. Cut each slice into quarter. Place one

shrimp, cut side down, on each bread piece. Gently press shrimp to

adhere to bread. Brush or rub small amount of egg mixture over each

shrimp.

4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.

Place one piece each of egg yolk and ham and a scant 1/4 teaspoon

chopped onion on each shrimp.

5. Heat oil in wok over medium−high heat until it reaches 375F.

Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,

1 to 2 minutes on each side. Drain on absorbent paper.

Download  Shrimp Toast