Cabbage and Noodles - Because Winter Still Holdeth On!

Cabbage and Noodles - Because Winter Still Holdeth On!

Thought this makes great picnic food, too, as it holds up well and tastes fine cold.

1 head cabbage, sliced 1 large onion, sliced 2 tablespoons vegetable oil 2 cups water 1 teaspoon salt, or to taste 12 ounces whole grain noodles 2 quarts water

I used white, double fiber in this picture, but prefer a mild-tasting whole wheat or whole rice noodle. 1.In a large (6 - 7 quart) pot, “fry” onions and cabbage in water and oil, stirring every 5 minutes or so, until cabbage softens, about 20 minutes. Keep covered to maintain moisture and nutrients and to cook more quickly. You may have to add a bit more water to prevent burning. 2.In a separate pot, bring 2 quarts water to a rolling boil and add noodles. Cook 7 + minutes until “al dente” - done but still slightly firm. 3.Drain noodles and com

Breakfast Rice Pudding

Something warm for a morning that forgot to be spring. :-)

Breakfast Rice Pudding

4 cups Brown Rice, cooked 3 tablespoons cornstarch 2 cups water 2 cups soy milk 1 teaspoon vanilla ½ teaspoon cinnamon, optional 2-4 tablespoon sugar, to taste ¼ teaspoon salt, optional

1.Mix cornstarch in with a little bit of the water until smooth. 2.Combine all ingredients and bring to a boil. Turn heat down to low and and simmer, stirring occasionally for another 5-10 minutes. 3.Serve with pistachios and coconut flakes or raisins.

Peanut Butter Carob Milkshake

This is what happens when you let a man loose in the kitchen. Heehee...

Mike's Peanut Butter Carob Milkshake

1 cups soy milk (Silk?)
2 frozen bananas (peeled!:-)
1 teaspoons vanilla flavoring
1 pinch cinnamon
3 teaspoons carob powder
1/2 c peanut butter (no wonder the boys thought this was so wonderful, lol!)
1 - 1 1/4 cups vanilla ice cream (I love tofutti best for this recipe.)

Combine ingredients in a strong blender and blend until smooth. Yummy!

The picture is something he found online that he thought looked like his final project. (Thanks for the loan, "Superwoman. ;-)

Tarragon Pizza Dough - Unusual and Delicious

Introducing a new herb that many of you may not of have tried: I always enjoy experimenting with new things. Tarragon is one that a friend shared a few years back that is quite unique from other herbs. This is a very mature, unique taste, great for guests or little ones with a wide palette. It's worth your time!!

Tarragon Pizza Dough 

Recipe By: Melanie Troxell 
Serving Size: 12 

Ingredients: 
- 1 1/4 cup hot water 
- 2 teaspoons yeast 
- 2 Tablespoons sugar 
- 2 cups whole wheat flour 
- 1 1/2 cups unbleached wheat flour 
- 2 tablespoons oil 
- 1 tablespoon tarragon flakes 
- 1 tablespoon parsley flakes 
- 1 tablespoon chives 
- 1-2 teaspoons salt 

Directions: 
Preheat oven to 350. 

Mix the slightly hot water with yeast and sugar. Allow this to set for five or so minutes to ensure that the yeast is active. Allow dough to rise in a warm place for at least a half an hour, or up two hours.

Combine all ingredients and mix together very well. Knead for about two minutes or and dough is smooth and slightly rubbery. You may need to add a little bit of flour if it sticks to your hands too badly.

On a well floured surface, roll dough out, and press with fingers as necessary, until it is large enough for a 15 inch pizza stone or large cookie sheet.  Spray the stone or cookie sheet with nonstick cooking spray. Make sure the bottom of the dough is well floured and place on baking surface.

Spread half of a small jar of pizza sauce evenly over the pizza dough. Then top with favorite toppings of your choice. In this picture, we used sautéed onions, chopped olives, sliced mushrooms, and a nondairy cheese. Place in oven and bake for 20 minutes, or until edges are golden brown. 

Coconut Yogurt - By Request!

At last, the Coconut Yogurt!

Coconut Yogurt 

• 1 can coconut milk (NOT light)
• 1 cup cornstarch
• ½ cup soy yogurt, (it has to have live, active cultures)
• 6 cans water

• 1.Stir the cornstarch into a small part of the milk until smooth. Then add all the milk. Boil for 1-2 minutes, until thickened. Allow to cool to 105-112 degrees.

  2.Mix in the yogurt. Keep it around 105 degrees in a covered container overnight (or about 8 hours) to culture.

If you don't have a yogurt maker, yogurt can be kept warm in a dehydrator, or in a gas oven with just a pilot light on. In the summertime it can be kept warm in a hot car (not in the window!) or on a windowsill in your home.
Yogurt can be used in salad dressings or smoothies, or flavored with all-fruit jelly and/or fruit. It can also be sweetened with various flavors of pie filling.
If the yogurt looks lumpy, you can blend it lightly in a blender or food processor before adding flavorings.

Please forgive, the above picture is NOT mine, as I have misplace my picture. I'll work to either get a new one or find the few that I have (or I may use yours if you send me one). Thanks!