Recipes | Craft x Stew | Page 2
Category name:Recipes

Copycat Rice A Roni

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IMG_1528source: Katie Inglis

What is Rice A Roni? It’s a delicious combination of spaghetti and rice, cooked in broth. I got the original recipe for this dish from my friend Michal, but I have tweaked it a bit over the years.

Ingredients

1/2 cup uncooked spaghetti, broken into small pieces

3/4 cup rice

2 tablespoons oil

2 cups water

quantity of chicken bouillon powder to make two cups broth (I use vegan/parve)

garlic and pepper, to taste

Directions

Brown spaghetti in oil till it starts to turn slightly golden. Add rice and continue cooking a few more minutes. Add bouillon powder plus water and simmer till water is absorbed. Add garlic and pepper to taste. Stir well.

Three Variations

For a fancier dish, try all three variations at the same time. For an every day dish, try just one of the variations at a time.

1. When cooking is completed, add 1-2 tablespoons soy sauce to taste.

2. Add 1/3 cup chopped almonds with the water. Continue with recipe as directed.

3. Add a small, finely chopped onion with the spaghetti. Continue with recipe as directed.

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Bluma’s Soft Roasted Potatoes

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3623968261_22879db5d3_zsource: Nathanael Coyne

I’ve long made roasted potatoes, but mine always come out crispy instead of soft. While crispy is delicious right out of the oven, it becomes soggy after just a short while. Since I often make food several hours before serving it, this was a problem for me. I needed a recipe for a roasted potato that never developed a crust.

In stepped my sister-in-law to save the day.

I received this recipe after trying it out at her home.  It’s easy to make, delicious and stays nice for days. The only problem is that it is higher in calories than my usual potato recipes, so I can’t make it as often as I’d like.

Ingredients

6 medium potatoes, cut into quarters or eights

6 tablespoons oil (I’ve used both olive and canola successfully)

1 1/2 tablespoons sweet paprika

1 tablespoons salt

pepper to taste

Instructions

Preheat oven to 350 degrees.

Combine all ingredients in a large pan, making sure there is no overlapping.

Cover.

Cook till soft (1 to 2 hours, depending on the size of the potato pieces).

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Nutted Cabbage Salad

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5728638361_5be1494c9e_zsource: Andrea Nguyen

I found the original recipe for this cabbage salad on Allrecipes.com. It’s a great recipe but a little too high in calories for me.

However, by adding extra cabbage and less sugar, I’ve made it a small bit healthier, and in my mind, slightly more delicious.

Ingredients

12 ounces shredded cole slaw mix
1/3 cup sunflower seeds
1/3 cup slivered almonds
1/2 small red or white onion, finely chopped
2 tablespoons dried cranberries

1/2 cup neutral flavored oil
1/4 red wine vinegar
1 tablespoon soy sauce
4 tablespoons white sugar

Directions

Combine all ingredients in a large bowl. Mix well.

Serve immediately for a salad dish, or the next day for cole slaw.

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5 Ingredient Fried Cabbage And Noodles

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fried-cabbage-and-noodles-330x500source: cookingalamel

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Healthy Barley and Lentil Soup

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Hearty Barley and Lentil Soupsource: Jodi Green

Don’t be fooled by the long list of ingredients. This simple and healthy soup can be thrown into a pot in less than ten minutes. If you have some frozen chopped onions stored away, it can be cooking in less than five minutes.

3/4 cup barley

1/3 cup green lentils

4 handfuls frozen baby carrots

2 large onions, peeled and diced

1 28 oz can chopped tomatoes

1 can kidney beans, undrained

1 tbsp dried oregano

1 tbsp dried basil

1 tsp powdered garlic

1 small tomato paste

1/2 cup chicken soup mix (I use vegan/parve)

10 cups water

1 tsp pepper

salt, to taste

Place all ingredients in a large pot. Cover. Stir frequently and add additional water if needed. Cook till the flavors have melded and the lentils and barley are ready to eat.

Save

Save

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Very Versatile Vegetarian Salad Wraps

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21694947880_443a8a395e_zsource: Yvonne Brettnich

These wraps are very versatile.

Try them with either honey mustard dressing, cream cheese, guacamole, techina (sesame paste dressing) or hummus (chickpea dressing) as the spread.

Or, if you don’t care for cabbage, carrots, and lettuce, feel free to choose your own veggies. Raw spinach, olives, tomatoes, red peppers and cucumbers are also good choices.

You can even add a little egg salad or cheese if you need a bit of protein.

Ingredients

4 flour tortillas

dressing or spread of your choice

1/2 grated carrots

1/2 grated cabbage

4 lettuce leaves, washed and dried

1-2 tablespoon lemon juice

1-2 tablespoon olive oil

salt and pepper, to taste

Directions

Combine carrots, cabbage, lemon juice, olive oil, salt and pepper. Use more or less olive oil and lemon juice, depending on how tangy a sandwich you are going for. Set aside.

Spread tortilla with dressing or spread.

Spoon half of carrot/cabbage mixture onto center of tortilla. Add one or two leaves of lettuce. Do not overstuff.

Roll up tortilla and eat immediately.

Makes 4 sandwich size wraps.

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Hearty Now And Tomorrow Soup

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Hearty Now And Tomorrow Soupsource: Jeremy Keith

I put this very healthy soup on to cook on Friday afternoons and then eat from it for the next 24 hours. It’s full of lentils, barley and yummy vegetables. By the way, this recipe makes a LOT of soup.

Ingredients

3 cups lentils
1 cup barley
2 onions, chopped
2/3 cup carrots
4 cups chopped tomatoes (canned are fine)
2 small containers tomato puree
2 – 4 tbsp. olive oil
1 tsp. dried oregano
2 large pinches pepper
4 tsp. salt
20+ cups of water
onion soup mix, to taste

Directions

Place all ingredients, except for onion soup mix, in a large pot. Cover most of the way. Stirring occasionally and adding more water if needed, cook till soup is tender, but still firm when eaten. Add onion soup mix to taste and cook for 5 more minutes. Enjoy soup immediately.

Place leftover soup in a crock pot on a low setting, to be eaten over the next 24 hours. You will need to add additional water before eating, or soup will be slightly too strong.

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