Crock Pot Split Pea Soup

Ingredients:

2 cups green split peas
8 cups water or vegetable broth
3 vegetarian bouillon cubes
2 potatoes, chopped
2 ribs celery, chopped (optional)
2 carrots, sliced
1 onion, diced
2 cloves garlic, minced
1 tsp dry mustard
1 tsp cumin
1 tsp sage
1 tsp thyme
3 bay leaves
salt and pepper to taste

Preparation:

Combine all ingredients in a crock pot or slow cooker. Cover and cook on low for at least 4 hours, or until peas are soft.

Remove bay leaves before serving.

Lebanese Cookies

Ingredients

COOKIES
1/3 cup cooking oil
1/2 cup butter, softened
1/3 cup Sugar
1 tablespoon orange juice or orange blossom water
1 teaspoon Baking powder
1/2 teaspoon baking soda
2 cups flour

SYRUP
3/4 cup sugar
1/3 cup honey
1/2 cup water

NUTS SPRINKLE
1/3 cup finely chopped walnuts or other nuts


Preparation
Preheat oven to 350.

1. In mixing bowl, beat cooking oil and butter until blended; beat in sugar.
2. Add orange juice, baking powder and baking soda, mix well.
3. Gradually add flour to make a soft dough.
4. With clean hands, shape dough into 2-inch ovals. Place on an ungreased baking sheet. Bake at 350 degrees for 20 to 25 minutes or until golden.
5. Cool about 2 minutes and remove to a wire rack.
6. Meanwhile, in a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil. Gently boil, uncovered, for 5 minutes. Remove from heat.
7. Dip the COOLED cookies into the warm syrup.
8. Sprinkle immediately with the finely chopped walnuts.
9. Return to wire rack to set.

Southern Living Plum Preserves

Ingredients

4 pounds plums
4 cups sugar
2 tablespoons grated orange rind
3/4 cup fresh orange juice
1/3 cup fresh lemon juice
1 (15-ounce) package raisins

Preparation

1. Cut plums in half. Remove and discard pits.
2. Bring 2 cups sugar, orange rind, and juices to a full rolling boil in a Dutch oven, stirring constantly, 4 to 5 minutes or until sugar dissolves. Reduce heat, and add remaining 2 cups sugar, plum halves, and raisins; simmer, stirring occasionally, 1 hour and 15 minutes to 1 hour and 30 minutes or until thickened, skimming off any foam.
3. Pour hot mixture immediately into hot sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
4. Process in a boiling-water bath 20 minutes.
5. Note: Store unopened preserves in a cool, dry place up to one year.

Little Sisters Lentil Burgers (bargain babe recipe)

Ingredients

3/4 cup lentils, picked over and rinsed
3/4 cup nuts (walnuts, cashews, pecans)
1/3 cup plain dried breadcrumbs
3 garlic cloves (or more to taste) coarsely chopped or pressed
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2-1 teaspoon red pepper flakes
Course salt and fresh ground pepper
4 tablespoons olive oil
1 large egg

Directions
Preheat oven to 350°F. Place the lentils in a small saucepan and cover with 1 inch of water. Bring to a boil; reduce to a simmer. Cover and cook until the lentils are tender but still holding their shape, about 15-20 minutes. Drain well and cool.

Meanwhile, spread the walnuts on a baking sheet and toast in the oven until fragrant and darkened, about 10 minutes. Let cool.

In a food processor, combine the walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Process until finely ground.
Add the lentils and 1 tablespoon of oil. Pulse until coarsely chopped. (Some lentils should remain whole).

In a large bowl, whisk the egg. Add the lentil mixture and mix well. Divide into 4 equal-sized parts. Roll into balls and flatten with your palms into 3/4-inch-thick patties

Fry em up in oil season with condiments as you like!

Roasted Turkish Eggplant with Fennel and White Peaches

Vegetable oil spray, grapeseed oil in a mist bottle if possible
8 Turkish Orange Eggplant about 1 ½ -2 inches in diameter cut in half top to bottom and each half cut into 3 wedges
1 sweet onion finely chopped
2 cups of finely shaved fennel
1 large or two small white peaches cut in half top to bottom, pit removed and cut into small wedges
¼ cup chopped fresh curly parsley
2 tablespoons banyuls vinegar (or substitute sherry or red wine vinegar)
2 teaspoons olive oil
Fine sea salt and freshly ground black pepper to taste

Preheat oven to 400 degrees.Place eggplant and onion on an oiled sheet pan, lightly coat vegetables with vegetable oil spray and season with salt and pepper.Cook until eggplant is tender, about 10 minutes.Once eggplant is cooled, in a large bowl, combine eggplant and onion mixture, fennel, peaches, parsley, vinegar, olive oil, salt and pepper.Serve immediately or refrigerate until ready to serve.

And, if you're just looking for an easy method to prepare eggplant for any summer salad creation, Forman says:–slice eggplant thinly with a knife or mandolin –spray lightly using an oil mister filled with grapeseed oil –season with salt and pepper –roast on an oiled sheet pan in a 400 degree oven or a well-oiled grill for about 3-5 minutes on each side, until tender

Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped nuts

Directions

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl.

Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Summer Zucchini Tuscan Pasta

1 lb shell pasta (barilla piccolini wheels) 1 cup extra virgin olive oil (mixed with) 12 tsp ground pepper (fresh) 2 tbsps fresh rosemary (minced) 4 12garlic cloves (minced) 12 tsp salt 14 tsp red pepper flakes (optional) 2 zucchini (halved and sliced) 14 12 ozs diced tomatoes (with juice) 14 12 ozs cannellini beans (rinsed and drained) salt pepper              Directions Bring large pot of salted water to a boil, and cook according to package directions until al dente. Over medium heat, add a couple tablespoons of the flavored olive oil to a skilelt, and sautee the zucchini for a couple minutes until bright green. Gently stir in the beans, 1/3 - 1/2 cup remaining olive oil, and the tomatoes with their juice. Heat through and reduce heat to low until pasta finishes cooking. Drain pasta and toss with sauce. Check for seasoning, the flavored oil should be enough, but it's always nice to check.