Posted in /Cooking/Soups on Saturday, July 15, 2017
Ingredients
6 cups of finely shredded cabbage
2 cups shredded carrots
1 cup shredded onion
2 cups shredded potatoes
1/2 cup margarine
1/4 cup canola oil
6 Tbsp flour 1 tsp parsley flakes
Pinch of salt
1/2 tsp pepper
10 cups chicken stock (if you're using powdered stock use 1/4 cup powder and 10 cups water)
4 cups cream
Directions
1. Saute together cabbage, carrots, onions, potatoes with oil & margarine.
2. Make a roux with flour, parsley, salt & pepper
3. Add stock slowly to keep a thick texture
4. Add cream one cup at a time
5. Season to taste
Posted in /Cooking/Side_Dishes/Sauces on Saturday, July 15, 2017
Ingredients
1 large English cucumber
1 Tbsp fresh dill, chopped
1 Tbsp lemon juice
3 cloves minced garlic
2 cups plain Greek yogurt
salt & pepper to taste
Directions
1. Slice the cucumber in half lengthwise and scoop out the seeds in the middle.
2. Using a grater, finely grate the cucumber into a mesh strainer over a bowl.
3. Once you've grated all the cucumber sprinkle some salt on the cucumber and squeeze out some of the moisture using your hands.
4. Allow the grated cucumber to sit in the strainer for 25-30 minutes to drain any extra moisture away.
5. Discard the water that acumulated in the bowl from the cucumber.
6. In a medium bowl combine all ingredients. Season with salt & pepper to taste.
7. Place in the fridge for at least 1 hour before using in order for the flavors to develop more fully.
8. Serve with Pita Bread & Chicken Kebabs
Yield: 2 cups sauce
Posted in /Cooking on Saturday, July 15, 2017
Over the past few weeks I've been bring leftovers for lunch at school, and I've had a few questions about how I've made certain things. Let me answer a few of those questions here.
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Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
This is a lovely warm quinoa salad.
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Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
This is a nice pasta salad for your next summer picnic.
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