Favorite Recipes

Cabbage & Noodles

 

Ingredients:

2 cups	Thinly sliced onions
¼ cup	Unsalted butter
1 ½ tbsp	Paprika
8 cups	Finely shredded cabbage
2 tsp	Salt
12 oz	Fine or medium wide egg noodles
	Freshly ground pepper to taste
	Dollop or sour cream (optional)

                               

Directions:

1.     In a pot with a tight lid, cook the onions in the butter on medium heat until golden, about 15 minutes. Add the paprika and sauté for a few seconds more. Stir in the cabbage, add the salt, and continue to cook for 5 more minutes, stirring now and then. Cover tightly and cook on very low heat for 40 to 60 minutes, stirring occasionally, until the cabbage is very soft and brown.

2.     When the cabbage is almost done, cook the noodles in boiling water until al dente. Drain them and toss well with the cabbage mixture. Add a generous amount of peper and, if you like, a dollop of sour cream.

Chili Chili Bang Bang

A magical blend of vegetables, beans, and spices, this fiery hot invention is guaranteed to rev up your engine!

Ingredients:

1 ¼ cups	Coarsely chopped onions		1 can (28 oz)	Tomatoes, undrained
1 cup each	Chopped green & red pepper		1 can (19 oz)	Black beans, drained & rinsed
¾ cup each	Chopped celery & chopped carrots		1 can (19 oz)	Chickpeas, drained & rinsed
3 cloves	Garlic, minced		1 can (12 oz)	Kernel corn, undrained
1 tbsp	Chili Powder		1 tbsp	Ground cumin
1 ½ cups	Quartered mushrooms		1 ½ tsp each	Dried oregano & dried basil
			½ tso	Cayenne pepper

Directions:

1.     Spray a large saucepan with non-stick spray. Add onions, green and red peppers, celery, carrots, garlic, and chili powder. Cook over medium head, stirring often until vegetables are softened (about 6 minutes)

2.     Add mushrooms and zucchini. Cook and stir for 4 more minutes. Add tomatoes, beans, chickpeas, corn (with liquid), cumin, oregano, basil and cayenne pepper. Stir well. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally.

 

Makes 8 servings.