yogurt pie

When my daughters were young, frozen yogurt was popular and there were wonderful frozen yogurt shops in our area where you could get a soft yogurt cone or a fancy pie.
Recently, one of my daughters asked for such a pie and I learned, to my sadness, that only one TCBY store remained anywhere near us--and it wasn't so nearby.
What to do?
I hit the internet and found many, many recipes for frozen yogurt pie. After reading them all, I made up my own.

Mix 12 oz Dannon Frozen yogurt(coffee) with 4 oz Dream whip. Add chocholate chips to taste. Put in graham cracker crust. Freeze for 6 hours... Eat.

Be creative.(I know the picture is for key lime pie. That works well too.)

Crock Pot Vegetarian Chili for 12

I made a big pot of vegetarian chili in the crock pot and served it with
white corn chips, salsa, avocado, grated chedder, limes, sour cream, and lots of cilantro on the side.

Here is the recipe:

In a frying pan:

Saute in olive oil 2 onions and a green pepper and a red pepper
Add chili powder, cumin and cocoa powder to taste(more chili powder than cocoa powder or cumin)
Add a 16 oz package of soy crumbles
Keep stirring until the soy crumbles are really coated in the oil and spices. This is key.

From here on in it is just dumping things in the crock pot

1) The material from the frying pan
2) 2 14 oz cans of chopped tomatoes with mild chilis(del monte)
3) 3 15 oz cans of black beans(rinsed)
4) 4 T strong black coffee
5) 1/2 c vinegar
6) 1 glass jar of Classico tomato sauce

Cook on low in crock pot all day

Japanese Cole Slaw for Pot Lucks

This is a fun recipe that requires virtually no work but makes a hit at pot lucks.

Bring dressing in a jar and the other ingredients in a bowl, or(if extra hurried) still in their packages from the store.

2 lbs dry cole slaw in plastic bags from the supermarket(it is sold like this)
2 packages worth of Ramen noodles, broken into little pieces
cashews, sesame seeds,sunflower seeds, peanuts, almonds(any combo that is available to you)
8 scallions chopped(required) along with
carrots and/or green or red bell peppers chopped(optional)

Dressing:

4 tsp sugar
6 Tbl vinegar
1 cup oil (peanut if possible)
2 flavor packets from the Ramen packages

Mix non dressing ingredients in a bowl
Mix dressing ingredients in a jar with a lid
Assemble and serve.
If this sits out for many hours already mixed, that is also good. Noodles will be soft instead of crunchy but people seem to like this dish either way.

My friend Lisa Tuttle read this post and added the following recipe that she recommends for its beauty and taste.

I use 2 8-oz. bags of purple cabbage, 1 8-oz. bag of shredded carrots, 2 drained 11-oz. cans of mandarin oranges, and 1-2 handfuls of dried cranberries. The recipe also has scallions but just 1/3 cup, and 1/3 cup of cashews or pine nuts and no ramen noodles.

The dressing I make is 4 tablespoons brown sugar, 4 tablespoons red or white vinegar, 1 tablespoon of juice from the can of mandarin oranges, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/2 cup vegetable oil, 1 vegetable or pareve chicken flavor bouillon cube or 1 teaspoon dried consommé powder and a dash of garlic powder

Recipe for a Pot Luck

I have not posted a recipe for a long time(i.e. there is only one other recipe on this blog) and I realized it was time for a second recipe. This is a great potluck recipe because 1)you can triple the amounts 2)it tastes good at room temp 3)it is VERY easy to make.4)It can be eaten by vegans or people eating kosher meat or both
I got it off of a website called "Two Heads of Lettuce" that evidently caters to Jewish people in their mid twenties who go to a lot of potlucks. The title is supposed to be humorous and involves some joke I don't fully get about how old people(i.e. my age) used to make recipes that involved heads of lettuce. Anyway.... I may be too old to get the joke, but I tried the recipe and it was great.
Ofcourse, this version includes my own additions and subtractions and I take full responsiblity for it.

NB: My version looks a lot prettier than the generic picture due to the colorful dried fruits I have added to the recipe.

1 cup of dry french lentils(hold shape better than brown ones)
1 cup of raw bulgur wheat.
1/4 cup olive oil
1/4 cup fresh lemon juice
2 cloves of garlic, minced

2 tbs fresh mint, chopped
1/2 cup fresh parsley--curley, chopped fine
3 scallions, chopped(top and bottom included)
1/4 cup kalamata olives, chopped
1/2-1 cup chopped toasted walnuts
A few handfuls of dried cranberries
A few handfuls of dried apricots, chopped

Salt and pepper, to taste

Procedure:
Cover dry lentils with water in a small pot and bring to a boil; then reduce heat and simmer until tender about 15 minutes. Drain.
Place bulgur in a bowl and pour in 1 cup boiling water. Cover tightly and allow to sit for 15 minutes, until water is absorbed and bulgur is soft.(obviously these two steps involve the same 15 minutes)
Mix all remaining ingredients in a large bowl. Add cooked bulgur and lentils. Mix thoroughly. Refrigerate.
Can be served at room temperature and gets better with age.

You can mix this up with tomatoes, cucumbers, red peppers, etc but I recommend keeping them separate as they don't keep as well as the base. If you want, at the last minute you can toss in a good Israeli salad and/or feta cheese to the amount you think will be consumed at that meal. Or just serve as is and hope someone else brings a salad. But no heads of lettuce!

tunisian tomato soup

I put this in the crock pot for hours and it came out very, very good.(IMHO)


Tunisian Tomato Soup
with Chickpeas and Lentils
Recipe from: Mollie Katzen's Vegetable Heaven
by Mollie Katzen


Yield: 6 servings

1 to 2 (15-ounce) cans chickpeas)

1 cup uncooked lentils (any kind), rinsed and picked over

1 cinnamon stick

2 tablespoons olive oil

4 cups minced onion

2 tablespoons minced garlic

2 teaspoons salt

1 teaspoon turmeric

1 1/2 teaspoons cumin seeds

2 teaspoons ground cumin

2 to 3 bay leaves

1 (28-ounce) can crushed tomatoes

Black pepper and cayenne to taste

6 cups water or broth

3 tablespoons fresh lemon juice (or to taste)

Optional Toppings:

Yogurt

Minced fresh parsley or mint