Vegetarian Southern Greens

Ingredients:
2 lbs collard greens
4 -5 garlic cloves, minced
1 large onion, chopped
3 cups vegetable stock
1 teaspoon salt (to taste)
1 teaspoon smoked sweet paprika
1/2 cup apple cider vinegar

Directions:
Wash greens well, submerging in a sink full of cold water to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Stack about 5-8 leaves on top of eachother, then roll lengthwise. Cut rolled up leaves into 1" slices widthwise. Repeat until all the greens are done, and add to a large pot.

Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender. Serve hot, using a slotted spoon to drain the liquid from the greens.

Read more at: http://soul.food.com/recipe/easy-vegetarian-collard-greens-215631?oc=linkback

 

cindys spicey root soup

Ingredients 

• 3 yellow potatoes (such as Klondike Goldust®), cubed
  
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
  
• 2 large carrots, chopped
  
• 2 turnips, diced
  
• 3 cloves garlic, minced
  
• 3/4 cup dry lentils
  
• water, or amount to cover
  
• 
  

• Cindy's Magical Motorvatin' Spice Mix:
  
• 1/4 teaspoon chopped fresh basil
  
• 1 teaspoon chili powder
  
• 1/4 teaspoon ground cinnamon
  
• 1/4 teaspoon dried basil
  
• 1/4 teaspoon paprika
  
• 1/8 teaspoon ground turmeric
  
• 1/8 teaspoon cayenne pepper
  
• 1/8 teaspoon ground ginger
  
• sea salt and ground black pepper to taste
  

Directions

Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.

In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.

Cover the cooker, and cook on High for 8 hours.

senegalese peanut soup

on medium heat...

1 large onion, finely chopped

2 cloves garlic, chopped

1 spt cayenne pepper

2 tbsp peanut or vegetable oil

2 tbsp curry powder

3 cups broth

10 medium sized tomatoes

2/3 cup smooth peanut butter

coconut milk or cilantro for richness

cook the first 4 things until onions are translucent

stir in the curry powder for 1 minute

add broth

add the 10 tomatores and cook 10 more minutes

STRAIN all of it

take the left over liquid and whisk in the peanut butter

salt & pepper

add more cayenne

add coconut milk or cilantro

Baba Bednar Poppy Seed Roll

Bednar Family Recipe

Poppy Seed - Nut Rolls  (enough for ten small rolls)

{Recipe just as Baba dictated to David who typed it for me 35 years ago}

Ingrediants:

 

8 Cups Bread Flour

1.25 Cups Sugar

½ pound margarine

¾ Tablespoon Salt

*mix the above as pie dough

¾ Cup milk, warm

1/3 cup sugar

2 ounce yeast

½ tsp yellow food coloring

*mix this together and mix with the flour mixture and let it rise until it doubles in bulk

Add to this mixture: 4 eggs and one can of evaporated milk

*mix it all for 5 minutes or more

Cover with a dry clean towel and let it rise until it doubles in bulk

Punch it down and let it rise again.

Divide it into ten pieces.

Roll the dough until it reaches desired thickness of 1/8 to ¼ inch.

Put it on a greased cookie sheet. Let it rise until it doubles in bulk.

Bake in 350 degree oven for 30 minutes

Filling:

One pound of poppy seed for five rolls

One pound of walnuts for five rolls

¼ lb of margarine in each (nuts and poppy seed) with 1 ½ cups of sugar in each mixture

[Anotherwords – sugar, margarine (melted) and either nuts or poppy seed is all you have to do to make the mixture inside the roll. I would half the bread recipe and make five rolls and see how it goes.]

Quinoa Chili

Ingredients

1 1/2 cups uncooked quinoa
3 cups water or bean cooking liquid
1 1/2 cup cooked kidney beans (1 can, drained and rinsed)
1 1/2 cup cooked black beans (1 can, drained and rinsed)
1 cup unsalted tomato sauce OR: 1/4 cup unsalted tomato paste + 3/4 cup water
1 Tbsp olive oil
1/4 cup chopped onion
1 celery stalk, diced
1 Tbsp (2 - 3 cloves) minced garlic
2 Tbsp minced jalapeño pepper
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 tsp gr coriander1 tsp cumin powder
1 tsp paprika
1 tsp dried basil leaf
1/2 tsp dried thyme leaf
1/2 tsp dried marjoram leaf
1/8 - 1/4 tsp chipotle pepper powder
1 bay leaf
1 Tbsp light molasses
1 Tbsp Braggs Liquid Aminos, or soy sauce
1/4 cup chopped cilantro
Fresh ground black pepper to taste

Crockpot Directions

Sauté jalapeno, garlic, celery, and peppers in oil for 5 minutes on med-high
Add spices and herbs, stir 2 minutes
Combine with water, tomato sauce, salt, quinoa and beans in a 6 qt crockpot
Cover and cook on low for 5 - 6 hours
Add Braggs or soy sauce, molasses, pepper
Serve garnished with chopped cilantro and sour cream (optional)

MS - Mac and Cheese

Ingredients

FOR BREADCRUMBS

• 6 slices white sandwich bread, crusts removed

• 2 tablespoons unsalted butter, melted
• 
  

FOR PASTA

• Coarse salt

• 8 ounces dried elbow macaroni
• 
  

FOR SAUCE AND CHEESE TOPPING

• 3 tablespoons unsalted butter, plus more for baking dishes
• 
  

• 1/4 cup finely diced yellow onion

• 1/4 cup all-purpose flour

• 3 cups whole milk

• 2 ounces Italian fontina cheese, grated (1/2 cup)

• 3 ounces Gruyere cheese, grated (1 cup), 1/3 cup reserved for topping

• 6 ounces extra-sharp white-cheddar cheese, grated (2 cups), 1/3 cup reserved for topping

• 2 ounces Parmigiano-Reggiano cheese, grated (1 cup), 1/2 cup reserved for topping

• Coarse salt and freshly ground black pepper

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon freshly grated nutmeg

FOR TOPPING (OPTIONAL)

• Slow-Roasted Tomato Slices

• Thyme sprigs

Directions

Heat oven and boil pasta: Heat oven to 375 degrees. 

Bring a large pot of water to a boil, then add salt generously and cook pasta 2 to 3 minutes less than manufacturer's instructions (the outside should be cooked but the inside underdone. Transfer to a colander, rinse under cold running water, and drain well.

Meanwhile, make bread crumbs: Tear bread into large pieces and pulse a few times in a food processor to form very large crumbs. Transfer to a bowl, and add melted butter. Toss evenly to coat.

Prepare baking dishes: Butter eight 6-ounce shallow baking dishes or one 1 1/2-quart baking dish.

Make cheese sauce: Melt butter in a 4-quart pot over medium heat, add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened, about 4 minutes. 

Add fontina, 2/3 cup grated Gruyere, 1 2/3 cups grated cheddar, and 1/2 cup Parmigianno-Reggiano, stirring until completely melted and sauce is smooth. Season with salt and pepper, add cayenne and nutmeg, and stir to combine.

Assemble and add cheese topping: Add pasta to sauce and stir to thoroughly combine.

 Pour into prepared baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread crumbs. If using, top with roasted tomato slices and thyme.

Bake: Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden brown, 25 to 30 minutes. Let cool 5 minutes before serving.