Recipes, restaurants, preparations and presentations of Joyous Eating for LIFE.

Soup it down

cabbage-whiteCabbage is a sturdy, strong and abundant vegetable and easy to grow. Cabbage is rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C.

There is no limitation as to how much of the cabbage soup you can eat. You may eat it as often as you want at any time.

CABBAGE SOUP

1 fair-sized cabbage

1 large Spanish onion

1/2 yellow bell pepper

1 large carrot

1-1/2 oz. of butter

½ tsp Mrs. Dash

1/2 tsp nutmeg,

1-1/2 pints of soy milk,

2 tablespoonfuls of fine wheat flour

After preparing and washing the cabbage, shred up very fine

Chop up the onion

Slice carrot thin

Set these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender to your taste.

Add the milk and flour for thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes;

Serve with little squares of toasted garlic bread

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Blueberry Coffeecake

Here is a quick and easy recipe that is great for breakfast. lunch, brunch, dessert or as a midnight snack. This is also a kid friendly recipe. They would enjoy being a part of creating this dish.

Blueberry Coffeecake

dsc03561 1 pint fresh blueberries*
2 cups frozen blueberries*
1 – 8 count can of Grand’sTM Homestyle biscuits
2 cups old fashioned rolled oats
½ cup Smart BalanceTM spread, melted
1 ½ cups turbinado sugar (Sugar in the RawTM)
1 tablespoon cinnamon

Preheat oven to 350o. Lightly butter the bottom of a 9 ½ x 13 ½ baking dish. In a small bowl, combine the sugar and cinnamon and stir until mixed. Cut each biscuit into quarters. Dip each quartered biscuit in the melted Smart BalanceTM then roll in the cinnamon/sugar mixture. Place in the baking dish. Add the fresh and frozen blueberries to any remaining cinnamon/sugar mixture. Top the biscuits with one cup of the rolled oats. Evenly toss the blueberries over the dough. Add the remaining oats. Drizzle the coffeecake with any remaining melted butter. Bake for 20-25 minutes or until biscuits are cooked through and blueberries bubble. Let stand for 5 minutes before serving. Refrigerate any remaining coffeecake in a covered plastic container.

*Can be substituted with raspberries or blackberries

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Peachy Season

peaches2

Summertime was made for pie or is it the other way around? Either way it’s peach season!

There is nothing like the sweet smell of ripe Georgia peaches filling the air in summer. It does not matter if you live in Georgia, get them at the grocery stores or find them selling on the side of a country road; fresh peaches are a great choice fruit of this season.

Peaches contain a generous amount of potassium,vitamins C and A. Having diuretic and laxative properties, peaches aid in the stimulation of the digestive juices.

Peachy Custard Pie is a great compliment to a poolside novel, break from the stresses of a long days of successes, or end of a delicious meal.

PIE CRUST

2 Cups of fine wheat flour

3 tbs butter

2 tbs water (give or take)

Mix the butter into the flour with fork.  Add enough water to paste to keep it together, but not too sticky.  Mix with knife, forming a ball.  Roll out evenly to fit pit tin/pan.

Place Pastry in pan.

Take 2 large or 3 medium fresh Peaches, thickly slice and cover bottom of  pie crust and set aside.

Preheat oven to 325 degrees

CUSTARD

Place in mixing bowl…

3/4 cup sugar

3/4 cup milk (soy or almond)

2 egg yolks

1/4 tsp cinnamon

1/4 tsp nutmeg

mix together to cream consistency.

dust peaches with sifted flour.

Pour mixture over peaches and bake till firm.

custard-pie-n-ice-cream2
Serve with your favorite Soy or Rice Ice cream or enjoy alone.

Allow to cool before cutting.