Quinoa-Garbanzo Tabouli


1c quinoa – rinsed well
1½c water
zest of 1 lemon
juice of 1-2 lemons
1 clove of elephant garlic – minced
½c extra virgin olive oil
½t sea salt
fresh ground pepper
3 pickling cucumbers – rough peel and chop
1 bunch curly parsley – chopped fine
1 bunch green onions – sliced
1 can garbanzos – drained and rinsed
1 pint grape tomatoes – cut in quarters

Cook the quinoa in the water, simmering gently for 10-15 minutes. Take off heat and let stand while chopping and assembling remaining ingredients. Combine everything in a medium-large bowl. Chill several hours before serving. . .Lin

Strawberry Salad


butter lettuce or baby spinach
½ medium onion – sliced
¼-½ c slivered almonds
4-5 big ripe strawberries – sliced
½ sliced avocado – optional
feta cheese crumbles
raspberry vinaigrette dressing

Combine all in a large bowl. Top with cheese and drizzle with dressing. Makes one very large or two side salads. . .Lin

Broccoli Cauliflower Salad



1c golden raisins
1c carrot matchsticks
1c roasted-salted sunflower seeds
1 med. onion – chopped
Ranch dressing
1 sm. head cauliflower
1 crown broccoli



In a large bowl combine the first 5 ingredients using enough dressing to hold everything together. Add cauliflower and broccoli, broken into florets. Stir until well mixed then chill an hour or longer. . .Lin

Garlic Cheddar Egg Salad


1 med. onion – chopped
2-4 dill pickles – chopped
mayonnaise
salt and pepper
1c shredded garlic cheddar cheese
6 jumbo eggs -- hardboiled

Combine onions, pickles, mayo and seasonings. Stir in shredded cheese and chopped eggs. Use for sandwiches, with crackers or on a rice cake. . .Lin

Broccoli Salad




½-¾c mayonnaise
a splash of white Balsamic vinegar
½c raisins
1 med.-lg. Onion – chopped
1c matchstick carrot shreds
½c slivered almonds
½c sunflower seeds
2 broccoli crowns – break into florets


Combine first 3 ingredients in a large glass bowl. Warm in the microwave – about 45 seconds on high. Add remaining ingredients, combine and chill a couple hours before serving. . .Lin

Baby Back Ribs


1 2-3# rack pork ribs
salt and pepper
barbeque sauce

Place seasoned ribs in a roasting pan. Add about ½” of water to the bottom of the pan and roast, covered, in a 200° oven for 3½ hours. Transfer to a platter, place ribs over medium heat on the grill. Cook meat side down, for 10 minutes to crisp it up a bit. Flip the rack then brush with barbeque sauce. Cook an additional 10 minutes. Serve with potato and salad. . .Lin

Spicy Quinoa Salad


½c quinoa, red, white or multi-colored
1c water
4 mini peppers, slice-chopped
½ lg. onion, slice-chopped
salt and pepper

Cook quinoa in water until absorbed. Cover and let stand 20 minutes. Meanwhile, in a medium glass bowl combine vegetables with a vinaigrette dressing.

Season with salt and lots of red and black pepper for a spicy flavor. Add quinoa and toss. Let chill an hour or so to blend flavors and marinate vegetables well. Serve over chopped lettuce with crumbled feta cheese on top. . .Lin

Cauliflower Chicken Curry


1# chicken breast meat
2 med. sweet potatoes – cubed
1 med. sweet onion – rough chopped
1c rough chopped celery
1 can AROY-D red curry
1 can coconut milk – optional

Brown the chicken in a little butter. Add vegetables and curry sauce and simmer until everything is cooked the way you like it, 30-45 minutes. At the very end add the coconut milk and heat to a simmer. Serve as is, like soup, or over rice. . .Lin

Quick Fresh Coleslaw


½ med. head green cabbage
¼ med. head red cabbage
1 sm. sweet onion
1 carrot

½c canola oil
½c white balsamic vinegar
½t salt
½t pepper
½t ground celery seed



Thinly slice the cabbage and onion into a medium bowl. Add grated carrot. Combine next ingredients for dressing in a jar with a tight fitting lid. Shake well, pour over vegetables, mix, chill for about an hour before serving. Shown with a Chopped Chicken Chorizo Burger and tomatoes. . .Lin

Quick Corn Chili



½# pork loin
1 can corn
1 med. onion – chopped
1 can chili tomatoes
1 can red or black beans



Cut the pork in cubes and brown in a little butter with the corn and half the onion. Cook and stir this until the pork and corn have picked up a little bit of a char. Add remaining onion, tomatoes and drained beans. Simmer about a half hour. Top with a little sour cream and serve with some crusty bread. . .Lin

Asian Coleslaw


¼ head of red cabbage
½ head of green cabbage
1 shredded carrot
1T black sesame seeds

1/3c toasted sesame oil
1/3c white vinegar
2T soy sauce
2T maple syrup
1T minced garlic

Thinly slice the cabbage into a medium bowl. Add carrots and sesame seeds. Combine last 4 ingredients and shake well to create the dressing. Let the dressing stand for 5 minutes, shake again, pour over cabbage and blend. . .Lin

Pesto Egg Salad



4 jumbo eggs – hardboiled
1 sm. sweet onion – minced
3T mayonnaise
2T basil pesto

Chop the eggs then combine all the ingredients in a small bowl. Serve over a bed of mixed crispy greens or as a sandwich on some crunchy-chewy Italian bread. . .Lin

Pepper-Pork Curry


1¼# very lean pork
~ cut in cubes or strips
1 lg. onion – chopped
2T butter
2 med. sweet potatoes – peeled and cubed
2 carrots – cut in chunks
3 stalks celery – sliced
6 multi-colored mini peppers
~ core, seed and cut in rings


Saute' the pork and a little of the chopped onion until pork begins to brown. Add remaining vegetables and stir-saute' a few minutes before adding curry sauce. Simmer on low heat about an hour. Serve as is or over rice. . .Lin

Beef Barley Soup


 1# chuck tender steaks
~ cut in cubes
2T butter
2T Balsamic vinegar
~ or ~ a little beer
3 sliced carrots – sliced
3 stalks celery – chopped
2 medium onions – chopped
1 15oz. can diced tomatoes
½c long cooking pearl barley
seasonings, beef soup base


Brown the meat in butter and vinegar (or beer). Add vegetables and saute' a little while then add the tomatoes, 2-3 cans of water and the barley. Season with sea salt, fresh ground peppers or whole peppercorns and some dry beef soup base. Serve with corn bread or slabs of crusty Italian bread. . .Lin

Truffle-Shallot Angel Hair Pasta



cooked angel hair pasta
1lg. shallot
1T butter
truffle oil
Parmesan cheese

Saute' the chopped-sliced shallot in the butter until translucent. Add the pasta and drizzle generously with truffle oil.

Saute' and stir a little until the oil is snapping. Toss with Parmesan cheese in the pan, season with a little sea salt, ground red and black pepper. Serve as a side dish for Shrimp Scampi. (shown sprinkled with snipped garlic chives). . .Lin 

Chorizo Pepper-Pork


1# boneless center cut pork chops
6-7 colorful sweet mini-peppers
1 lg. garlic clove or shallot
1 med. onion
2 stalks celery
1 14.5oz. can diced tomatoes
*6-12oz. Mexican chorizo 'sausage'

Cut the fat off the pork and cut the meat into cubes. Saute' it in a little butter – stir fry until browning – about 15 minutes. (*Chorizo isn't always a solid. Often times it's soft, and more sauce-like, as is the case with this chorizo. If you can find the solid chorizo sausage, cut it in pieces and saute' it with the pork. Otherwise, hold the more liquid form chorizo, to add at the end of the cooking process.)


Add all the vegetables, chopped or sliced, to the pork pot. Continue to saute' about 15 minutes, covered, until translucent. Next stir in the tomatoes and simmer 5 minutes. At the end, add the sauce-like chorizo and continue to simmer another 20 minutes adding a little water if needed. Serve over rice with a side of refried beans. Or as I did, add a can (or two) of rinsed-drained beans for a Chorizo Pork Chili to be served with crusty bread or crackers. . .Lin

Plain Old Fashioned Potato Salad


5-6 med. potatoes
2-3 lg. eggs
1 med. onion
3 stalks celery
mayonnaise
2-3T spicy brown mustard
1t sugar
a splash of white Balsamic vinegar
salt and pepper


Cover potatoes and eggs with cold water in a 5qt. pot. Bring to a boil and simmer 20 minutes. Let stand another 5-10 minutes then drain and chill with cold water. Meanwhile, chop the onion and celery into a medium-large glass bowl. Add enough mayonnaise, to hold everything together, and remaining ingredients. Combine well. Then peel the still-wrm eggs and chop those into the mix. Peel and cube the warm potatoes and stir everything together in the big glass bowl. Sprinkle with paprika and fresh snipped chives. Chill an hour or so to blend the flavors. . .Lin

Ken and Lin's Russian Dressing


1c vegetable oil
1c ketchup
½c sugar
½c water
1/3c vinegar
2T horseradish mustard
1T horseradish
1t salt
1t hot Hungarian paprika

Combine all in blender jar. Blend, pulsing, several times until all is combined well. Makes about 3 cups. . .Lin

Almond Vegetable Curry



2 sweet potatoes
2 carrots
2 stalks celery
1 med. onion
1 sm. head of green cabbage
1 can AROY-D red curry sauce
2 big spoonfuls of almond butter



Saute all the rough-chopped vegetables in a little butter for just a few minutes. Add the curry sauce and once it begins to simmer also add the almond butter. Simmer 5-15 minutes on low heat until vegetables are done the way you like them. Top with cashews or slivered almonds. . .Lin

Crunchy Walnut-Chicken Salad


12oz. cooked chicken
¾c chopped walnuts
¾c golden raisins
1c chopped celery and tops
1c chopped sweet onion
mayonnaise
cayenne pepper

Shred-chop the chicken into a medium size bowl. Add remaining ingredients and enough mayonnaise to hold it all together.

Season with just a little pinch of pepper. Serve in a lettuce cup with crackers and cheese. . .Lin 

Waldorf Tossed Salad



chopped mixed greens
1 chopped Golden Delicious apple
½c chopped walnuts or pecans
½ sliced sweet onion
crumbled bleu cheese
Raspberry Vinaigrette dressing

Combine all on plates or bowls. Makes 2 big salads. . .Lin 

Tomato Deviled Eggs



4 hardboiled eggs
2t spicy brown mustard
2T sundried tomato pesto
2-4T ranch dressing

Slice eggs open. Combine yolks with pesto, mustard and ranch dressing. Fill the egg whites with the yolk mixture, plate and serve. . .Lin

Sunshine Pound Cake



1c room temperature butter
1c sugar
4 lg. eggs
zest of 1 lemon
zest of 1 orange
juice of ½ lemon
2c stirred all purpose flour
½t salt


Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Then add the lemon and orange zest and lemon juice. Combine the flour and salt and spoon that into the mix beating well the whole time. Pour batter into a greased-floured loaf pan. Bake in preheated 350° oven about 1 hour or until top springs back.

Shake to loosen cake from pan. Turn out onto a cutting board. When cool top with a glaze made from 2-3T powdered sugar and just a few drops of lemon juice. . .Lin

Vegetable Cream Soup


3 carrots
3 stalks celery
1lg. onion
1 lg. clove garlic
1-2T butter
1-2T white balsamic vinegar*
1 can diced tomatoes
beef or chicken soup base
powdered rosemary
fresh ground black pepper
1c. sour cream



Finely chop the vegetables. Saute' in the little butter and vinegar, (vinegar is *optional – it makes the soup very tangy) then add cut up tomatoes and seasonings. Simmer a half hour. Stir in sour cream, heat and serve. . .Lin

Olive Chicken and Pasta



2 skinless, boneless chicken breasts
2-3 frozen tomatoes – peeled
6-8oz. black & green olive bruschetta
1 lg. elephant garlic clove – minced
½t cayenne pepper
1t ground rosemary
½c sour cream – optional

Slice then cut the chicken into bite size pieces. Saute', in a little olive oil and balsamic vinegar, until lightly browned all around. Thaw and peel the tomatoes. Chop and add to the chicken. Simmer, covered, 5-10 minutes then add the bruschetta and garlic. Continue to simmer and stir another 5 minutes, adding a little water if needed. Stir in the sour cream, heat to a low simmer then combine with cooked angel hair, spaghetti or linguini. . .Lin

Avocado Egg Salad


6 large-jumbo eggs
1 soft avocado
1-2T mayonnaise
2 stalks celery
1 sm. onion
some sweet pickles

Hard boil the eggs and peel. Put the yolks in a medium bowl with the avocado and mash them together. Add mayonnaise and remaining (chopped) ingredients. Mix all together and serve as shown or on bread as a sandwich. . .Lin

Souper Chicken & Mashed Potatoes


2-4# skinless, boneless chicken breasts
1 can cream of mushroom soup
1 pkg. dry onion soup

Cut chicken into 1” pieces, put in a pan with enough water to almost cover. Simmer about half an hour.

Meanwhile, in a 2qt. casserole dish, combine canned and dry soup. Drain chicken, saving about 8-12oz. cooking water. Stir this into the soups. Add chicken, mixing to coat each piece, then bake, covered for about a half hour at 325°. Serve over mashed potatoes with a tossed salad or steamed broccoli. . .Lin

Artichoke-Spinach Dip


1# chopped frozen spinach
1 14oz. an small artichoke hearts
¾c grated parmesan cheese
¾c mayonnaise
1-1½c shredded sharp cheddar cheese
¼c regular or ½c minced elephant garlic
fresh ground pepper
½-1t seasoned salt
*finely crushed Jalapeno Cheetos



Thaw and drain the spinach. Combine in large bowl with finely chopped artichoke hearts and remaining ingredients. Mix well. Bake 40 minutes at 350° or until a little browned and bubbly. Serve with assorted crackers. Photo taken before baking. *Jalapeno Cheetos covering the top before baking are optional. . .Lin

Hungarian Goulash



1# pork sausage
or (ground beef or finely chopped stew meat)
2 med. onions
28oz. petite diced tomatoes
1 15oz. can tomato sauce
1T sugar
¼c finely chopped garlic
or~ ½c finely chopped elephant garlic
1c sour cream

Saute and break up 1# seasoned, ground pork sausage (ground beef or finely chopped stew meat). Add 1 of the onions, finely chopped, continue to saute' until translucent and just lightly browned. Drain off any excess grease before adding tomatoes and sugar. Simmer at least a half hour, then add the other rough chopped onion and garlic. Continue to simmer another half hour. Add the sour cream just before serving, bring back to a simmer. Serve over linguini. . .Lin

Roast Beef Salad



½# leftover, cold, lean roast beef
chopped sweet pickles and a little juice
mayonnaise - enough to hold it together
1-2T horseradish sauce

Slice, then cube the beef into tiny pieces. Add remaining ingredients and serve over crispy lettuce. . .Lin

Zucchini & Beans




2 med. zucchini – slice and chunk
a little extra virgin olive oil
½c sunflower kernels
1 lg. elephant garlic clove – sliced
1 14.5oz. can petite diced tomatoes
1 15.5oz. can garbanzo beans – drained

Saute' the zucchini with the sunflower kernels and garlic until zucchini is browning slightly. Add remaining ingredients and simmer until zucchini is cooked the way you like it. This recipe is sort of a blank canvas. You could season it with Italian Seasonings, add red olives and serve with grated parmesan cheese. You could use just salt and pepper, or like I did, ground chili powder and some cumin. You could also add a can of corn and change the beans or nuts to reflect what you have in your cabinet at the moment. Be adventurous! . . Lin

Sweet 'n Sour Vegetables



1 med. head of red cabbage
1 med. onion – chopped
3 carrots – chopped
½ stick butter
½c sugar
½c white vinegar




Slice then cube the cabbage into a 3-4qt. Saucepan along with the remaining ingredients. Stir to melt butter and disolve sugar. Cover and simmer on low 2-3 hours. At the very end add ¼c current jelly. Stir to melt and serve. Leftovers keep well for a week or so in the 'fridge. . .Lin

Raisin Chicken Salad



10oz. can chicken
1 sm. onion – chopped
1c. chopped celery
½c dark or golden raisins
1-2T white balsamic vinegar
mayonnaise
*½-1t curry powder – optional



Drain the chicken and flake into a medium size bowl. Add remaining ingredients, using enough mayonnaise to hold it all together. Add a little cooked pasta, or serve as is over fresh crispy lettuce. . .Lin

Garlic-Peanut Shrimp* Curry


1 can yellow or red AROY-D curry sauce
1 big spoonful chunky peanut butter
1 med. onion – chopped
3 stalks celery – sliced
2 large carrots – sliced
**½c raisins, prunes or dried apricots - **optional
1 sm. crown broccoli – broken into florets
1-2 med. potatoes peeled and cubed
3 big regular or 1 clove elephant garlic
*1-2# shelled-deveined shrimp
*would also be good with chicken or just
~vegetables
10oz.± coconut milk


Combine first 6 ingredients, adding up to 1 can of water if necessary. Simmer until celery is cooked as you like it. Add broccoli and potatoes cooking until barely tender and color of broccoli brightens. Stir in minced garlic and whole shrimp*. Simmer only until shrimp turns pink-orange. Stir in coconut milk, heat again and serve as is, for a thick curry soup, or omit potatoes and serve over rice noodles. . .Lin

Chicken and Vegetable Curry





1½# boneless, skinless chicken
1 14oz. can AROY-D Red Curry
1lg. clove elephant garlic – sliced
1med. onion - diced
1lg. potato - peeled and cubed
1lg. sweet potato - peeled and cubed
~or~ 2 carrots cut in chunks
10oz. coconut milk



Cut the chicken into bite size pieces. Saute' and stir in a little butter for about 10 minutes. Add curry sauce, and the vegetables. Simmer 45 minutes. At the very end, add some or all of the coconut milk. Stir and heat again then serve over rice or pasta, or just as is for a heavy curry soup. . .Lin