Archive for November, 2006|Monthly archive page

Tomato Dill Soup

Tomato Dill Soup

Yummy stuff for when you have a plethora of Tomatoes

Bethany and I made this when we had more tomatoes and dill than we thought possible to use. I know the tomato season had passed on the east coast but if these flavors are some that excite you then this soup will not disappoint. It is the perfect companion to a grilled cheese sandwich or some crusty dipping bread.

  • 1 stick sweet butter
  • 3 cups of onions, peeled and sliced
  • 2 cloves of garlic
  • 1 bunch of fresh dill, finely chopped, plus dill sprigs for garnish
  • salt and freshly ground pepper
  • 1 qt. stock
  • 3 lbs. of tomatoes, seeds squeezed out
  • 1 tsp. allspice
  • grated zest of one small orange
  • sour cream, to garnish(optional)

Melt butter in soup pot. Add onions and cook over low heat, covered, until tender, about 20 minutes. Add garlic and cook for another 5 minutes. Add half of the dill, season to taste with salt and pepper and cook uncovered for another 15 minutes. Add stock, tomatoes and allspice. Bring to a boil, reduce heat, and simmer for 45 minutes. Add orange zest, remove from heat and cool slightly. Transfer soup to a food processor and puree the soup. Return to pot, add the remaining dill, and simmer for 5 minutes.
Serve soup hot or cold with a dollop of sour cream and a sprig of dill for garnish.
Makes 6 portions.


Eli’s Apple Jacks (Apple Pancakes)

You are all formally invited to my house every sunday at 11:00 for a pancake brunch/ potluck. Today I made possibly a better pancake recipe than last weeks pumpkin.
Try it or be a fool.

A fluffy sweet apple-ey flapjack that screams to be eaten.

Difficulty: Easy

Prep Time: 20 minutes

Yeild: 4-6 servings

  • 2 cups flour
  • ¼ cup sugar
  • 2 ¼ teaspoons baking powder
  • ½ teaspoons baking soda
  • ½ teaspoons salt
  • 1 ½ teaspoons cinnamon
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup vanilla soda
  • ¼ cup melted butter
  • ½ cup apple sauce
  • 1 chopped apple ( ½ in. squares or something like it)

Serving suggestions: Whipped cream and maple syrup, honey

In a large bowl sift together the flour, sugar, baking powder, baking soda, cinnamon and salt.

Beat the eggs with buttermilk, soda, applesauce, chopped apples and melted butter.

Combine the wet and dry ingredients into a lumpy batter, being careful not to over mix.

Turn your skillet up to medium heat. Spoon 1/3 cup of batter into the skillet. Cook for 2 to 3 minutes on each side.

Kitty Litter Cake

My mom sent me this wacky recipe. Apparently they made it at church work camp this summer. Is this what they’re teaching kids in church these days??


Want to be forever eliminated from the guest list? Just take this to your next “potluck” dinner!!! Completely edible and delicious (so I’m told, I haven’t tried it yet).


  • 1 box spice or German chocolate cake mix
  • 1 box white cake mix
  • 1 package white sandwich cookies
  • 1 large package vanilla instant pudding mix
  • A few drops green food coloring
  • 12 small Tootsie Rolls


  • 1 NEW cat-litter box
  • 1 NEW cat-litter box liner
  • 1 NEW pooper scooper

Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.

When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more Tootsie Rolls. Bury the Rolls decoratively in the cake mixture, then scatter green crumbs lightly over top.

Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!

P.S. I love my mom for a number reasons, not the least of which is, for a minister she’s got an amazing ability to laugh at my irreverent jokes.

Stalking the elusive and shifty eyed tofu eaters…

Okay, a bit behind on posting all the great recipes people have sent the past couple of weeks (chalk it up to too much World of Warcraft). But I’m back now to get caught up. First, a quote:

“Vegetarians have wicked, shifty eyes and laugh in a cold and calculating manner. They pinch little children, steal stamps, drink water and favour beards.”

~ J.B. Morton on vegetarians

Jana’s Winter Sicky Soup

When winter has you sniffling and sneezing, strain the broth from this soup and drink as much as you can all day long. If you’re not sick but just want a wonderful soup to get you through the winter blahs, Jana’s hearty soup will do it .

  • ½ medium butternut squash, peeled & cubed
  • 4 medium carrots, sliced
  • ½-1 cups burdock roots, sliced
  • ½ dandelion root, chopped
  • 2 tbsp olive oil
  • ½ medium white onion
  • 4 tbsp fresh ginger, grated
  • 8 cloves of garlic, chopped
  • 8 cups of vegetable stock or water
  • 1 tsp cayenne pepper
  • 1 tsp curry powder
  • Pinch of salt
  • 2 tbsp fresh rosemary, chopped
  • 3 lemon slices
  • 4 whole leaves of collard greens, roughly chopped
  • ¼ cup Miso
  • ¼ cup green onions, chopped (garnish)

In a large soup pot, sauté the squash, carrots, burdock root and dandelion roots in oil on medium-high heat for 5-10 minutes or until ingredients are tender. Add onions, ginger, and garlic and cook 5 minutes more. Pour in the stock and add the cayenne, curry, salt, rosemary, lemon, and collard greens and simmer on medium-low heat for 40 minutes. Remove from heat, stir in miso and let stand 5 minutes before serving. Garnish with green onions. Makes 4-6 servings

From How It All Vegan

Corn Bread, the Martha Way

  • 1 1/2 cups yellow cornmeal
  • 1 cup sifted all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
  • 2 eggs, slightly beaten

Preheat the oven to 400 degrees. Butter a 9 X 5 X 3-inch loaf pan or
36 tiny muffin tins.

Combine the cornmeal, flour, sugar, baking powder, and salt in a large
bowl. Mix the milk, butter, and eggs in a medium-size bowl. Stir the
milk mixture into the cornbread mixture just until moistened.

Pour batter into the prepared pan or spoon into tiny muffin tins. Bake
until golden, 35 to 40 minutes for loaf, 18 to 20 minutes for muffins.
Cool on a wire rack 5 minutes. Remove from pan; cool completely on

From The Martha Stewart Cookbook: Collected Recipes for Every Day

Pumpkin Pancakes

Sent by Eli Hurwitz. Thanks Eli!

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Yields: 6 servings

  • 2 cups all-purpose flour
  • 1/8 cup and 1 tablespoons brown sugar
  • 1/2 tablespoon and 1/2 teaspoon baking powder
  • 1 teaspoons baking soda
  • 1 teaspoons ground allspice
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cups milk
  • 1/2 cups Ginger Ale/ Ginger Beer
  • 1 cups pumpkin puree
  • 1 egg
  • 1/8 cup vegetable oil
  • 1/8 cup apple cider vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Burrito Pie

  • 1 large, very ripe avocado
  • 1 garlic clove, minced
  • 2-3 green onions, finely chopped
  • 1tbsp sour cream
  • 1 tbsp lemon juice
  • 1 19-oz can pinto beans, drained and rinsed
  • 1 cup salsa
  • 2 tbsp pickled jalapenos, minced
  • 1 tbsp chili powder
  • ½ tsp ground cumin
  • 5 8” flour tortillas
  • 1 ½ cups cheddar cheese, grated

Preheat oven to 350° F. In a small bowl, mash together the avocados, garlic, green onions, sour cream and lemon juice until smooth. Set aside. In a medium bowl, mash together the pinto beans, salsa, jalapenos, chili powder and cumin. Set aside. Lightly oil a deep dish 8-inch pie plate and start to layer. Lay down a tortilla, then half the bean mixture. Follow with another tortilla, half the avocado mixture and ½ cup cheese. Continue with an additional tortilla, the remaining bean mixture, another tortilla, the remaining avocado mixture, ½ cup cheese and a final tortilla. Cover with tinfoil and bake for 25 minutes. Remove cover, top with remaining cheese, and bake for an additional 5 minutes. Cut pie into wedges and served.

From La Dolce Vegan