Plum Dumplings

Late August and in September those lovely little Italian Plums appear in the supermarket - in my family that always meant it was time for plum dumplings - My great-grandmother was from Austria Hungary and this was a special treat -  We always ate them on top of cottage cheese with melted butter and sugar but I know that some people omit the cottage and just use sugar and cinnamon and some use melted butter as well.

2 Cups flour
2 Tablespoons Sugar
1 Teaspoon salt
1 egg
1/2 cup mild
24 small italian plums

mix dry ingredients in a mixing bowl - mix egg with milk and combine add to dry ingredients.  Mix until a nice soft dough ball forms.  If too thick just add a little milk

roll out into a log and cut 24 pieces,  roll into balls - with a rolling pin roll out each ball on a flour surface to 1/4 inch thick - place 1 plum in the middle and wrap dough around plum completely - use a little was to make it stick.  Repeat until all the plums are covered.

Bring a very large pot of water to boil and add 2  tablespoons of salt. Add abut 6 dumplings at a time and once dumplings rise to top cover with a tight lid and cook for 15 minutes.  Remove with a slotted spoon.  Repeat with remaining dumplings

Coconut Chicken

2 cups margarita mix (holland house)
2 large (very large) Boneless, skinless chicken breasts
1 cup coconut flakes
1 cup panko bread crumbs
1 tsp salt
1 tsp pepper
1 tsp curry powder
1 tsp garlic powder
2 eggs

Slice the chicken into 8 pieces
put in a resealable plastic bag and add margarita mix - marinate overnight

mix  coconut, breadcrumbs, and spices in a large pie plate
mix egg in another pie plate

Pre heat oven to 375 and line a baking sheet with aluminum foil and spray with your choice of cooking spray

dredge chicken first in egg  and then in coconut mixture - place on baking sheet.

Cook for 20 minutes in the oven

enjoy

Buffalo Chicken Dip

1 boneless Chicken Breast - poached and minced

1 cup mayo

1 cup sour cream

1 cup parmesan cheese

1/2 cup crumbled blue cheese

1/2 up blue cheese and parmesan cheese mixed together

1/2 cup red wine vinegar

1/2 cup hot sauce

Mix all ingredients til well blended - put in a casserole - sprinkled a mix of blue cheese and parmesan over the top and  bake at 350 until bubbly - serve with tortilla chips and veggies

Chicken Burgers with a Curry twist

1 lb ground white meat chicken
1 red pepper
1 celery stalk
1 carrot
1 small onion
2 cloves garlic
2 TBS hot curry powder
salt and pepper to taste

place red pepper, celery stalk, carrot, onion and garlic in food processor and using the pulse chop until finely minced but not mooshed.  Put ground chicken in a large bowl - add 1/2 cup of the minced veggies (save the rest for later) add curry powder and mix well with a wooden spoon until all is incorporated evenly.

With the spoon divide into 3 portions - wet hand throughly and form into patties -

Heat a grill pan until it is stinking hot add chicken to pan and cook for 6 minutes and flip and cook for another 5 minutes

Lamb Gyros

Under the heading of "another no brainer"

2 lbs whole boneless leg of lamb
1 jar Kens "greek Salad dressing" (see this is the no brainer park)
iceberg lettuce
cucumber (sliced)
red and green peppers (sliced
tomatoes diced
pepperocini sliced
premade tzaki sauce
pita bread

marinate lamb in salad dressing overnight
cook on grill to desired doneness
arrange veggies on platter
thinly slice lamb and put on a platter
served with pita bread and tzaki sauce

Asparagus with Honey Mustard dressing

This comes under the heading of "no brainer" I have no problems using shortcuts if they work

1 lb asparagus
1 bottle "Kens" Honey Mustard Salad Dressing

 Bring a pot of water to a boil and cook asparagus for about 3minutes - remove from pan and "shock" in ice water

Drain and make sure the asparagus is completely dry

Place in a nice serving dish

Pour about 1 and 1/2 cup dressing over the asparagus cover  and chill

Southwest Chicken Vegetable and Black Bean Soup

4 tbs olive oil
1 lb boneless chicken breasts (I put them in whole and then shred them later)
1 large can (48 oz) chicken broth
1 bunch leeks (sliced)
3 stalks celery (diced)
3 carrots (diced)
1 large onion (diced)
3 jalepeno peppers (diced)
1 poblano Chile (diced)
1 red pepper (diced)
3 cloves garlic (minced)
1 can diced jalepenos
1 can black beans
1 cup frozen grilled corn (I get it at trader Joes)
2 cans diced tomatoes
2 tbs goya adobe (spicy)
1 tbs cumin
1tbs oregano
1 tbs ancho chile powder
1/2 cup cilantro
juice of 1 lime

Put olive oil in a large pot and turn flame on high
add diced vegetables and cook until softened - add spices and cook until they impart a delectable aroma - about 1 minute stirring constantly.  add chicken broth and 2 cups water add canned jalepenos and black beans, grilled corn and tomatoes -bring to a boil and then lover to a simmer until you can pull the chicken apart with a fork.  right before serving add cilantro and lime juice you can also grate a little lime zest into the soup at this point

***I like to add about 2 cups of freshly grilled chorizo to this recipe right before you serve it - I grill it slice it and drain as much oil from it as possible

Easy Beef and Bean Burritos

1 lb leftover taco meat
1 can black beans drained
1 can corn
1 large jalepeno pepper diced
1 small onion diced
1 tsp cumin
1 tsp garlic powder
1 tsp sugar
2 cups salsa
4 cups sharp cheese
6 large flour tortillias
3 tbs butter
3 tbs flour
1 1/2 cups milk
hot sauce

saute onions and pepper until soft - add black beans and mix together add cumin, garlic and sugar - mix to blend - add taco meat and 1/2 cup salsa combine well - add corn - lay tortilla on a flat surface - place 1/3 cup of beef mixture on tortilla, sprinkle 1/4 cup of cheese and roll up and place seam side down in a casserole dish that has the remain salsa spread across the bottom. Repeat until you have approximately 6 burritos.

In a small sauce pan melt butter and add flour cook for about 1 minute - add milk and stir until thickened add the rest of the cheese and stir until completely melted and smooth - add hot sauce to taste pour mixture over burittos and place in a 350 degree oven for about 20 - 30 minutes or until bubbily

Beefy Mushroom Barley Soup

2 large portabello mushroom caps, thinly sliced

2 lbs white mushrooms, stems removed and cleaned and sliced

1 lb beef cubed

1 onion dices

1 leek diced

2 stalks celery dices

1/4 cup sherry

3 tbs olive oil

1/4 cup butter

2 tsp thyme

1 tbs ground nutmeg

8 Cups beef broth

1/3 cup pearl barley

salt and pepper

Heat olive oil in a large pot - generously season beef with salt and pepper - add to pot and brown on all sides - remove from pot - add butter and add onions, leeks and celery and cook until softened -add mushrooms - stir well to coat - lower heat and cover and cook for 5 minutes - stir - cover for another 5 minutes - remove lid and stir well - allow most of the moisture to cook out - add sherry and cook until sherry is absorbed - add thyme and nutmeg - add beef broth= bring to a boil and then lower to a simmer for 1//2 hour- add barley and continue cooking covered for about 34 minutes or until barley is cooked through

Strawberry Spinach Salad

1 quart strawberries
1 box baby spinach
2 tbs sesame seeds
1 tbs poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 tsp  paprika
1/4 tsp cayenne
1/2 tsp worcestershire sauce
1 TBS minced onion
1/2 cup slivered almonds
mix sesame  and poppy seed in a shakable container (I use a folgers coffee can) add sugar, olive oil vinegar paprika cayenne worcestershire sauce onion  and shake vigorously and then put in the fridge for at least an hour or over night is better.

Thinly slice strawberries
 place spinach in bowl and spread strawberries over the top toss add dressing and serve

I got this also from a back of the box recipe it looks really beautiful at Christmas (Red and Green) but also when strawberries are ripe  frozen strawberries also work but you really have to drain them well
save the juice for smoothies

Carrot Cake

This is a recipe that I found on the back of a Sunlight Oil Bottle years ago.  It is fine bakery quality delicious!  If you do not want to use so much oil then drain the pineapple over a measuring cup and then add enough oil to make 1 cup

In the bowl of an electric mix add 3 eggs and beat until yellow and frothy

add
1 cup oil
2 cups sugar
2 tsp Vanilla

Beat on high speed for 2 minutes

In another bowl sift together

2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Turn mixer to low and add dry ingredients
once incorporated mix on high for 1 minute

now add
2 cups grated carrots
13.5 oz can crushed pineapple (well drained)
1 7 oz bag grated coconut
1 cup walnuts
Mix well
pour into 2 round cake pans  and bake at 350 degrees for about 50 minutes - test for doneness

Cream Cheese Frosting

1 lbs cream cheese
1 stick of butter
2 cups powdered sugar
bring cream cheese and butter to room temperature  beat until smooth add powdered sugar and beat until smooth and creamy - frost cake - eat cake

grilled cheese 2 ways

Grilled Kielbasa Rubens

1 kielbasa sliced on an angle (you should get about 20 slices)

r slices rye bread

1 can sauerkraut

1 slices swiss cheese

Lightly toast the rye bread

grill  the sliced kielbasa on a grill pan

put 4 slices of kielbasa on each slice of rye bread

top with sauerkraut and cheese

broil until cheese bubbles

serve with mustard and thousand island dressing

Grilled Hawaii

6 slices white bread

6 slices ham

6 slices pineapple

6 slices provolone

smoked paprika

lightly toast the white bread and place on baking sheet

layer with ham, pineapple, provolone cheese - sprinkle with paprika

place under broiler until cheese is nice and  bubblely

l

3 cucumber salads

Cucumbers with Lime

2 english cucumbers

2 limes

salt and pepper

peel and slice cucumbers (not too thin)  put in bowl.

Juice the limes and pour over cucumbers - season with salt and pepper to taste

Bali Cucumber Salad

2 english cucumbers

2 tbs rice wine vinegar

1 tsp olive oil

1 clove garlic grated 

1 tsp hot pepper flakes

salt and pepper

peel and slice cucumbers ( about 1/4 inch)

place in bowl

add olive oil and rice wine vinegar  - toss - add garlic and red pepper flakes - toss - add salt and pepper to taste

Oma Corries Cucumber Salad

2 english cucumbers

1 tbs vinegar

1 tbs olive oil

1 tbs sugar

1/2 onion  thinly sliced

1 small clove garlic - minced

1 tbs minced parsley

Slice cucumbers as  thin as you can  add the other ingredients and toss. 

Let all these salads sit for about 1 hour to meld flavors.  (I put a ziploc bag with ice on top to get it really cold

Curried Chicken Pot Pie

3 cups leftover cooked chicken
3 cups olive oil
1 cup diced carrots
1 cup diced celery
1 cups diced onions
2 cups chicken broth
1 cup frozen peas
4 tbs flour
1 TBS Curry powder
1 tsp cayenne pepper
1 tsp cinnamon (optional)
1/4 cup milk
1 tube refrigerated bread sticks



saute the carrots, onions and celery in olive oil until softened - add chicken - stir until well incorporated - add spices  and stir until fragrant - add flour and completely incorporate - add broth and stir until thickened - add milk and pour mixture into a rectangular baking dish - chriscross breadsticks across top and bake at 350 for about 25 minutes.

My Nana's Roast Chicken

One memory I have as a child was walking into my Nana's house and being greeted by the mouth watering smell of a chicken roasting in the oven.  It was pure comfort at its very best.  

1 oven stuffer roaster (you know the brand)
2 tbs olive oil
1 carrot cut in 2 or 3 pieces
1 stalk celery cut in 2 or 3 pieces
1 onion cut in quarters
1/2 a lemon
4 tbs flour mixed together with:
1 tbs smoked paprika
1tsp salt
1 tsp pepper

rub chicken all over with olive oil
put carrot, celery, onion, and lemon in cavity of chicken
mix flour with spices and sift over chicken covering completely.
place chicken on a rack in a large roasting pan and roast at 350 for

2½ - 3 lbs -

3½ - 4 lbs -

4½ - 5 lbs -

5 - 6 lbs -

1 - 1¾ hrs

1½ - 1¾ hrs

1½ - 2 hrs

1¾ - 2½ hrs

Remove from oven and cover with aluminum foil for 15 minutes before carving




Let cool cov
1tsp garlic powder (NOt GARLIC SALT)

thought I had left over chicken but had to settle for chinese boneless sparerib soup

Leftover boneless pork ribs

3 tbs olive oil

5 celery stalks

5 carrots

1 onion

1 large leek

3 cloves garlic

1 can chipolte sauce

1 can fire roasted tomatoes

1 large can black beans

2 quarts chicken broth

1 tbs cumin

1tbs chile powder

1 tsp cayenne

heat olive oil in a large soup pot - chopped veggies and add to pot  cook until softened.  add meat and cover and cook for about 5 minutes on low - add fire roasted tomatoes and chipolte sauce and cook to blend flavors  - add spices and cook another 2 minutes - add broth and bring to a boil and then lower to simmer - add black beans and cook for another hour. this soup is spicy really spicy

Cheese Dreams

8 slices white bread
8 slices American cheese (Mom always used velveeta)
8 slices tomato
8 slices bacon (pre-cook in microwave) cut in half


place bread on a cookie sheet and toast under broiler (watch it because it toasts quickly)

remove bread from oven and set oven to 400 degrees

place 1 slice of cheese, 1 slice of tomato and 2 pieces of bacon on bread - repeat with each slice of bread.

Put in oven and bake for 7 - 10 minutes or until cheese melts and bacon begins to sizzle

serve with worstershire sauce

Chicken Noodle/Rice Soup

2 quarts chicken broth
2 tbs olive oil
1 very large or 2 small boneless chicken breasts cut into bite size pieces
6 celery stalks
2 large carrots
1 onion
2-3 leeks
1 can fire roasted tomatoes
1 chipolte chili in adobo sauce
1 tsp adobo sauce
1 cup cooked rice (I use one of the small containers of rice that you get from Chinese takeout)
OR  1/2 cup of your favorite small type pasta or egg noodles
1 pack goya sazon
3 TBS Flat leaf parsley chopped

Heat olive oil in a large pot - add veggies and saute until they begin to carmelize - add chicken and cook until no longer pink - add tomatoes chipolte and sauce and chicken broth and stir - bring to a boil- then turn heat down to a simmer - add sazon and stir well - continue cooking for about 1 hour on a very low flame - add rice and parsley right before serving

Stampot Zuurkool (Mashed Potatoes with Sauerkraut)

3 lbs potatoes (yukon gold)

1 lb sourkraut

2 thick slices bacon

1/2 small onion thinly sliced

1 can pineapple chunks

2 smoked sausages

peel and quarter the potatoes and put in a large pot of water

and bring to a boil - cook until done

chop bacon and begin to saute in a large pot add onion and cook until onion is translucent - add pineapple and sauerkraut and enough water to cover - bring to boil and simmer for about1/2 hour -add the 2 smoked sausages to the pot with the sauerkraut and cook until heated through- remove sausage to a plate and cover with foil and keep warm in the oven - drain the potatoes, drain the sauerkraut and add to the potatoes and mash together (hence the name stamppot) until well combined serve with sausages and your favorite mustard and gravy***

**See earlier post for dutch meatball recipe - I freeze leftover gravy for when I make this dish

No Brainer Butterflied Leg of Lamb

1 4-5 lb leg of lamb butterflied

1/2 cup soy sauce

1/2 cup maple  syrup

4 TBS Olive Oil

1 tbs tumeric

1 tbs curry powder

4 cloves of garlic grated

1/2 a small onion grated

1 large plastic storage bag

Place all the ingredients in a sipper lock storage bag and smoosh all around. Add the lamb and squeeze all the air out and make sure that the lamb is completely coated - place in the refrigerator overnight.  Heat the grill to high if you are using gas and  place the lame on the grill to sear on both sides reduces heat to low and move lamb the coolest part of the grill - put the lid down and try to maintain a heat of about 350 for about 30 minutes - for rare - about 15 minutes longer for medium

Swedish Meatballs

1 lbs ground sirloin

1 cup bread crumbs

1/2 cup dehydrated onions (you can use real ones but reduce to 1/4 cup)

1 egg

salt and pepper

2 tsp grated nutmeg

1 box or 2 cans of beef broth

3-4 tbs sour cream

4 tbs butter

4 tbs flour

combine sirloin, bread crumbs, egg salt and pepper and nutmeg in a bowl and mix well form into 1 1/2 in balls and place on a baking sheet with sealed edges (the edges are important - trust me)

Bake at 350 degrees for about 20 minutes - cut one in half to be sure they are done

While your balls are baking melt the butter in a large heavy bottomed sauce pan or dutch oven and add flour - stir for about 2 - 3 minutes  to mix well and to allow some of the floury taste to go away.  Add the beef broth and stir until thickened - if too thick add a little water - set on simmer and using a slotted spoon put the meatballs in the pot and cover and cook stirring occasionaly for about 45 minutes - add the sour cream right before you serve them over rice.

Super Simple Lemony Salad Dressing

Juice of 1 large juicy lemon

1 1/2 tsp dijon mustard

1 tbs sugar

2 tbs olive oil (or what ever type you like)

wisk everything together in a large bowl - add salad greens and stuff of your choice and toss and enjoy

I use Boston Bib Lettuce with this one

quick, easy and tasty pasta sauce

3 TBS Olive oil

1 lb ground meat of choice (I do not suggest lamb)

3 stalks of celery cut into chunks

2 carrots peeled and cut into chunks

1 large onion peeled and quartered

3 cloves garlic

1 tbs oregano

1 tsp thyme

1 tsp red pepper flakes (more if you like it hot)

1/4 cup red wine

1/4 cup oj

1/4 cup beef broth

1 can fire roasted diced tomatoes

1 can crushed tomatoes

1 jar of your favorite pasta sauce (I love aunt millies - became addicted to it in college because it was only 49 cents a jar!)

Heat oil in large sauce pan - add meat and begin to brown (breaking it up into really really small bits) when meat is browning throw the carrots celery and onion into food processor and puree (I puree it because when the kids were little this was a really good way of sneaking veggies into their food)  add to meat in pan and fully incorporate - grate in garlic - add spices - add liquids (wine, oj, beef broth) and cook until almost absorbed.  While waiting for the liquid to absorb pour yourself a glass of read wine and relax.  once mixture is absorbed add  tomatoes and sauce.    Bring to a boil and then allow the sauce to simmer for about 30 minutes to incorporate all the flavor.  Toss with your favorite pasta - 

My Nana's Cooked Cabbage

My mothers family came from what used to be Austria Hungary.  My great grandmother Antonia and Great grandfather Anton both came through Ellis Island - Antonia was only 16 or 17 at the time and she came alone.  We spent many Sundays at her home in Bayonne - One of the side dishes that always turned up on the table is this recipe for cabbage

1 head of green cabbage thinly sliced

1 large onion thinly sliced

1/2 cup cider vinegar

1 tbs caraway seeds

salt and pepper to taste

saute oinons in a pot until nicely carmelized.  Add cabbage and toss to fully incorporate and 1/2 cup water and vinegar and simmer slowly until almost all the liquid is absorbed - Add caraway seeds and season with salt and pepper to taste.

fat free coleslaw

1 bag coleslaw mix

1 cup cider vinegar

1 cup sugar

1 tsp. red pepper flakes

1 tsp. celery seeds

1/2 tsp. dry mustard

1/2 tsp. cayenne

salt and pepper to taste

put coleslaw in a bowl

put remaining ingredients in a microwaveable bowl and microwave on high fof 3 minutes stir until sugar is completely disolved - pour over coleslaw mixture and toss until evenly coated

Hutspot (Carrots and Potatoes)

1 bag baby carrots
2 large onions sliced
1 5 lb bag yukon gold potatoes
1 maggi chicken bullion cubed

Place carrots and onions in a pot and cover with water - add bullion cube and bring to a boil.

Peel and quarter potatoes and put in a large pot  and cover with water  add salt - bring to a boil and cook until potatoes are tender.

Drain potatoes and return pot to stove with the lid slightly ajar on the lowest setting you have and let steam for about 5 minutes.

Drain carrots and onions and add to pot  with the potatoes and mash together with a potato masher.  Serve with Dutch Meat Balls

Perfect Potato Salad

This is perfect for any occasion - simple to make - delicious - make it the day before to let all the flavors blend.

5 lbs potatoes, peeled and cut into quarters (I use yukon gold)

1 bunch celery

1 large onion

4 hard boiled eggs

mayonaise (I prefer Hellmans)

1/2 jar bread and butter pickles (I like mrs fannings)

salt and pepper to taste

Bring a large pot of water to boil - add potatoes and cook until tender - drain

diced celery, onions, hard boiled eggs and pickles - add to potatoes

add just enough mayo to coat potatoes - -add about 2 tablespoons pickle juice= season with salt and pepper

enjoy

tante willies knoflook saus (Aunt Willies Garlic Sauce)

My sister in law Wil gave me this recipe when I first moved to the Netherlands.  Meat fondue is big in Holland or at least in Johans family at the Holidays - Many happy memories sitting around the dining table talking drinking wine and enjoying wonderful food.  This is one of the sauces we use

1 small container of plain yogurt
Sour Cream - Measure it out in the plain yogurt container
3 cloves garlic grated on a micro plainer
3 small sweet pickles grated on a micro plainer
1/4 of a small onion grated
2 tbs pickle juice
1 tbs sugar
salt and pepper to taste

Mix all ingredients in a large container - this must sit for at least 3 hours to let flavors meld best if made the day before

This is delicious on all types of meat and poultry

Mother Corries Mac and Cheese

When I lived in Holland you would go to a cheese market to buy your cheese.  Once a week they would take all the left over bits of Gouda and Edam Cheese and grate them up and sell it in one pound bags.  This is my mother in laws recipe for mac and cheese and it is the only mac and cheese my kids will eat.

1 lb elbow macaroni

1 ham steak in small cubes

1 lb grated extra sharp cheddar

1/2 stick of margarine (I like Land O Lakes)

1/2 cup italian bread crumbs

Cook macaroni to aldente drain and return to pot add margarine and stir until completely melted - add cubed ham and stir well - add cheese and mix well.  Pour into a buttered baking dish and sprinkle with bread crumbs.  Bake covered for 1/2 hour at 350 degrees - remove foil and bake for another 15 - 20 minutes.

Yummy

Dutch Meatballs (gehaktballen)

1 lb ground sirloin

1 lbs ground pork

3 slices white bread

1 egg

1 tsp salt

1/2 pepper

1  1/2 tsp nutmeg

1 small onion minced

mustard

1 stick margarine

1 can beef broth

1 can diced tomatoes

Combine milk and bread in a large bowl  - squeeze bread until throughly mushy - add egg, salt, pepper onion and nutmeg  and still until well mixed - add sirloin and pork and mix until all ingredients are incorporated.  form mixture into 8 meatballs  - smear mustard on your hands and  roll the balls until coated. (Yes they will be large)

Melt margarine in a heavy bottomed pot or dutch oven

place 4 meatballs in the pot and brown on all sides - don't be hasty - you have to wait for a crust to form - then they will turn easily - do the same with the other meatballs

Return all the meat balls to the post and add broth and tomatoes - add enough water to cover bring to a boil and then simmer on low for about an hour.

Gado Gado (Indonesian Vegetable Salad)

2 large yukon gold potatoes (thats the type I use)

2 large tomatoes

1 /2 lbs bean sprouts

1/2 head green cabbage shredded

1/2 lb string beans 

1 hot house cucumber

3 hard boiled eggs

1 large carrot shredded

1 red pepper thinly sliced

1 bunch scalliions

Bring a large pot of water to a boil - peel and slice potatoes (about 1/4th inch per slice)  cook potatoes until done ( about 5 minutes)

remove from water and place on a paper towel to dry.  Par boil the string beans for about 4 minutes and place in ice water to shock

remove from water and dry throughly

par boil the cabbage for about 2 minutes and drain well

seed and thinly slice pepper and tomatoes thinly slice cucumber

on a large platter:  Layer the ingredients in the following way

1. potatoes

2. cabbage

3 string beans

alternate tomato slices and cucumbers around the rim of the platter

sprinkle carrots over the top

sprinkle bean sprouts over the carrots

slice two of the hard boiled eggs and layer decoratively over the top

sprinkle scallions over the eggs

chop remaining  egg and sprinkle over the top

Serve with peanut sauce, chicken satay and indonesian fried rice

Indonesian Fried Rice (Nasi Goreng)

3 cups white cooked
3 eggs
1 box frozen peas
2 cloves garlic minced
1 small onion minced
1 small onion thinly sliced
3 plum tomatoes seeded and diced
1/4 head cabbage finely sliced
1/4 cup soy sauce
5 tbs oilve oil (I used olive oil but truthfully you can use what ever you like)

in a small pan heat 1 tbs of the oil. And the thinly sliced onion and saute over a low flame until the onion is carmelzed and slightly crispy.  Set aside

Heat 2 tbs of the oil in a wok or large (and I mean large) frying pan.
add onions, garlic, cabbage and cook until softened add tomatoes and continue cooking, push veggies over  to the side of the pan - mix three eggs in a bowl and add to pan and stir until scrambled add veggies back - add remained of the olive oil and and rice, pour soy sauce over the rice and continue cooking and stirring until well mixed.  mix the other egg in a bowl and make a plain omelette - remove from pan and roll up.  thinly slice into small strips and place on top of rice along with the onions.

Serve with Chicken Satay and Peanut Sauce

Chicken, Pork or Beef Satay

1 lb boneless chicken breast (or 1 pork tenderloin, or 1 flank steak)

2 tbs olive oil

1/4 cup soy sauce

1 tbs brown sugar

1 tbs tumeric

1 tbs curry powder

1 table spoon sambal

2 cloves garlic minced

1 pack bamboo skewers

1 large food storage bag

Place bamboo skewers in a glass of water to soak.  (Wrap any unused skewers in aluminum foil and put in the freezer for the next time - this saves the soaking step.

Slice chicken (or what ever meat you choose) in to strips (see picture for size)

Place chicken and all the other ingredients in the storage bag and smoosh until chicken is well coated.  Place in refrigerator for at least 2 hours if not over night.

Thread chicken on skewers and grill for about 5-7 minutes per side.

Serve with peanut sauce, white rice, nasi goreng (Indonesian fried rice) Will post recipe, or gado.  I will post that recipe too

Peanut Sauce

2 tbs oilve oil.
1 small onion-minced
3 gloves of garlic minced
1/2 cup soy sauce
1/2 cup brown sugar
1 TBS Fresh Grated Ginger
1 tbs sambal olek
1 tbs tumeric
1 tsp cayenne pepper (for the faint of heart) 1 tbs or more if you are not!
2-3 tbs hot curry powder
1 can coconut milk (NOT CREAM OF COCONUT!)
1 can low salt/low fat chicken broth
1 cup peanut butter (you can use chunky or creamy)

In a heavy bottom pan add olive oil - saute onions and garlic until tender.  tumeric, cayenne pepper, curry powder, ginger and sambal and stirr for about 1 minute-add soy sauce and brown sugar and bring to a boil.  Add coconut milk (NOT CREAM) and chicken broth and bring to a boil-add peanut butter and stir until smooth - if sauce is too thin (it should stick to the back of a spoon) add a little more peanut butter (about a large spoonful at a time) if it is too thick you can add a little more broth, or milk, or water.  Continue cooking on  low for about 1/2 hour -

This sauce goes will with chicken or port satays, Gado Gado salad.  I will post these recipes soon

Italian Wedding Soup

2 large cans low salt fat free chicken broth
1 and 1/2 Cups parmesan cheese
1 lb meat loaf mix (pork, veal, beef)
1 bunch italian parsley
2 bags baby spinach
1/2 c bread crumbs (Italian style)
1 clove garlic finely minced or grated is better
1/2 onion minced
1/2 cup ditalini pasta
5 eggs

Bring chicken broth to a rolling  boil.  While the chicken broth is heating up make the meat balls.  Place meatloaf mix, 1 egg, 1/2 cup parmesan cheese, 1/2 cup bread crumbs, garlic, onions, and bout 2 tbs minced parsley in a large bowl and mix well.  Make mini 1 inch meat balls.  Put the meatballs in the broth and bring to a boil.  When the meatballs are floating on the top of the broth add the 2 bags of spinach, return to the boil and then simmer for about 20 minutes covered.  Add ditalini and continue cooking for about ten minutes
meanwhile mix remaining eggs and parmesan cheese until well blended.  return soup to the boil and slowly drizzle in egg mixture stirring constantly.  After all the egg mixture has been added continue stirring for another 2 minutes.

Ladle into bowls and serve with nice crusty Italian Bread

Manhattan Clam Chowder

2 cans minced clams
1 bottle clam juice
1 box chicken broth
1 bunch celery hearts (chopped)
1 large onion (chopped)
3 large carrots (chopped)
2 red bell peppers (chopped)
1 - 2 jalepeno pepper (seeded if you like and Chopped)
2 cloves garlic (minced)
2 large potatoes (Diced)
2 cans fire roasted diced tomatoes (Trader Joe's is good)
2 -3 sprigs fresh thyme
1 tsp oregano
1 tsp red pepper flakes
2 bay leaves
salt and pepper to taste
3 tbs olive oil

Add olive oil  to a large soup pot - add and saute all the veggies and thyme, oregano and bay leaves (except the potatoes) until nice as soft and starting to carmelize. Add tomatoes, chicken broth, clams and clam broth.  Bring to a boil stir well and then simmer for about 1 hour adding more chicken broth if necessary.  Add potatoes and cook until potatoes are done.  Season with salt and pepper and serve

Oma Corrie's Dutch Pea Soup

2 bags green split peas
2 large onions diced
1 bunch leeks sliced(2 large or 3 small)
1 bag baby carrots
i bunch celery chopped
1 ham hock
1 ham steak diced
1 kielbasa

Put split peas in a pot with 10 cups of water - add ham hock and vegtables and bring to a boil - skim and lower flame to a simmer - simmer for about 2 hours or until split peas are soft.

Using an emulsion blender puree until smooth - or you can use a blender.

Add diced hame steak and thinly sliced kielbasa and summer for about another 1/2 hour stirring frequently - season with salt and pepper to taste and enjoy.