Mix It Up

Well, I really am not trying to be lazy here. Over the last few weeks I have had some wonderful food cross my lips and absolutely had a party in my mouth. I have asked for the recipes for a couple of them and then I also had a response to one of my columns about Lavosh. I truly enjoy it when people send in there recipes and I love to share. All of the recipes I have here are so very easy, too.
I have also put one of my quick soup recipes in. After all, when I am as cold as I am right now that is all I can think about, soup and warm food. I have also put in my vegan chili recipe.

Deb’s Vegan Chili

2 cups chopped of:
Celery
Carrots
Mushrooms
2 large onions chopped
6 Fresh garlic chopped
Chili Powder ~ 2 tablespoons
Cumin ~ 2 tablespoons
Garlic powder~ 1 1/2 tablespoons
Dry cilantro ~ 2~ 3 tablespoons
Kosher salt about 3 Tablespoons
Cover with homemade veggie broth and 1 12 oz can diced tomatoes and 1 12 oz can pureed tomatoes
After this is just about ready add the following:
Add at least two cups of each:
Red Beans
Black beans
Chick peas
Now, just so you know, I would probably use a lot more of the spices than amounts listed. I really think you have to taste and add. Always start with the small amounts and work your way up to what you like.

The next recipe was just a treat. It had such a wonderful twist on potato salad,. It had radishes in it and I ate them. I am not a big fan, but it worked for me in this dish.

Potato Green Bean Salad

From dinner club~ D Pullen

About 8 potatoes or so - cook until not too soft and cut into cubes
About 1-2 pounds of fresh green beans - cooked until between soft and crisp
One large onion - chopped
3-4 hard boiled eggs - sliced
4-5 radishes - sliced
Dressing - lots of olive oil, a bit of vinegar, and lots of crushed garlic
Kosher salt and course ground pepper

Believe it or not, as simple as this next one may look it had the flavor of a million bucks. Just the idea that there were fresh apples in it was wonderful. The red too made it very appealing to the eye. This was something that AP made up, great job.

Red Cabbage

From Dinner Club~ AP

I don’t have a recipe, I just sliced up a whole red cabbage, sauteed it in a big skillet w/a little olive oil, added some caraway seeds, sliced a Granny Smith apple into it, salt & pepper to taste, and covered it just enough to let the apples get soft.
When Shelly P gave me this recipe to try , she was all smiles. She swears by it living up to its name. I have not had a chance to make it yet , but I will. If you do make it before me I would love to know what you think.

Best Ever Pasta Salad

from All Recipes

1 (16 ounce) package dry Penne pasta
2 large cucumbers, peeled and cubed
2 roma (plum) tomatoes, chopped
2 cups mayonnaise
1 (8 ounce) container sour cream
3 tablespoons dried dill weed
2 tablespoons lemon pepper
·                     
1. Bring a large pot of lightly salted water to a boil. Add Penne pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Combine pasta, cucumbers, tomatoes, mayonnaise, sour cream, dill weed and lemon pepper. Serve as is or chill for 45 minutes.

And last, I had a friend send this in to me after reading the lavosh article. 
I love that she enjoys it as much as I do and the easiness of making it is great.

Lavosh

From BV

Place individual lavosh on baking sheet.  Cover with slices of havarti cheese.  Then add toppings of your choice.  We like chopped tomato, slices of green onion, sliced mushrooms.  A friend sometimes adds artichoke hearts or sliced black olives.  Bake until cheese is melted.  Add a salad and you have a good & easy supper to enjoy while watching a movie.
Until next week, eat well and stay safe.

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