Cherry's Dahl

If you make this thinner, it makes a hearty soup. You could use any type of lentil, but the red ones cook quickest, and make the mushiest dahl. I like to put a spoon of yogurt on every plate with it.

1 onion
2-6 cloves garlic
1tsp each curry powder
garam masala
cinnamon
2tbs brown sugar
bayleaf
vegetables such as capsicum, peas, chopped carrot, eggplant...whatever you have.
red lentils (I don't know how much you eat, but the lentils swell up to about 3x the original quantity)
1 can coconut cream
1 can chopped tomatoes

First, fill up the jug and start it boiling.
Chop your onion, and fry it in the bottom of a large saucepan. While it is cooking, finely chop your garlic and other veg.
When the onion is transparent, add the garlic and spices, then the other vegetables and bayleaf.
Wait a few minutes, then stir in your lentils and canned coconut & tomatoes, with enough boiling water to cover everything about 3-4cm deep
Bring to the boil, then turn down and leave to simmer. You will have to stir it every 10 or so minutes, and may have to add more water. It will take about 20 minutes from when you add the water, or half an hour all up.
You will know it is done when the lentils have absorbed all the water and become mushy.

Serve by itself or with rice. If you don't like rice, you could peel and chop potatoes, and chuck them in to cook along with the lentils.

American Oatmeal Chocolate Chip Cookies

This might seem a strange recipe to come from a New Zealander; I have no idea if it is actually American. Whatever its origin, it is still a family favourite.

Ingredients:

200g butter 1 cup sugar
½ tsp salt 1 tsp vanilla
1 egg ½ tsp baking soda
¼ cup warm water 1 ½ cups flour
3 cups rolled oats ½ cup chocolate chips
½ cup raisins (optional)

Cream butter and sugar, salt and vanilla, add egg and beat until well creamed. Add baking soda dissolved in water. Add dry ingredients. Roll into balls and flatten slightly. Bake at 180°C (350°F) for 12 – 15 minutes.

Caramel Pear Pudding

Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it simply scrumptious!

Ingredients:

• 1 cup all-purpose flour
• 2/3 cup Granulated Pure Cane Sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Pinch ground cloves
• 1/2 cup milk
• 4 medium pears, peeled and cut into 1/2-inch cubes
• 1/2 cup chopped pecans
• 3/4 cup Pure Cane Dark Brown Sugar
• 1/4 cup butter
• 3/4 cup boiling water
• Vanilla ice cream or whipped cream, optional

Directions:

In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish.

In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, at 375° (180° C) for 45-50 minutes. Serve warm with ice cream or whipped cream if desired.

Yield: 8 servings.

Wild Rice Soup

OK this is one of my favorite soups ever!! My mom has made it so much that she does not even look at the recipe anymore, and I think she plays around with the amount of each ingredients but this is what she started out with.



Ingredients:
3c cooked wild rice
2c cubed cooked chicken
1c cubed 1/2 inch thick cooked ham
1c sliced celery
1 quart of 1/2 and 1/2
2 cans of chicken broth
1 med. onion shopped
1/2 tsp salt 1/4 tsp pepper
to thicken soup:
1/4 cup of flour
3tblsp butter

Ok, so put the flour and butter to the side and combine everything else and let it simmer. After it gets good and hot combine the flour and melted butter, stir into soup until thicken. Enjoy!!

Zucchini Bread!

Okay girls --- we have got to keep posting recipes! I know I have failed to post in a while, but, we've got followers who want recipes! Let go!

Here's a delicious bread that I have made every day for a week! It makes two loaves, and we have devoured it fast! It is SO GOOD! Here is the recipe. I got it out of a church cookbook.

1 cup oil
1 cup brown sugar
1 cup white sugar or 2/3 cup honey
3 eggs
2 cups grated zucchini, raw and unpeeled (I have been using zucchini that we put in the food processor.)
2 1/2 cups flour
1 tsp. salt
1 tsp. soda
2 tsp. baking powder
3 tsp. cinnamon
3 tsp. vanilla
1 cup chopped nuts (optional)

Blend oil, sugar and eggs. Add flour with soda, baking powder, salt, cinnamon and vanilla. Fold in zucchini and nuts. Mix well, but do not beat. Bake in 2 or 3 loaf pans at 325 degrees for 1 hour or until toothpick inserted in center come out clean. Freezes well.