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Popeye Pesto!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

When I made the recipe for Cafe Yumm Sauce, I purchased nutritional yeast flakes for the first time. And of course, as I usually do, I put my plastic bag under the hopper on the bulk dispenser and opened wide! Seriously this bag of yeast hardly weighted anything, but after making the recipe I had most of what I purchased, still in the bag...

Because I had the leftover nutritional yeast to use up, I started reading about nutritional yeast and it turns out, this is really good stuff! It can be used just about anywhere you want a golden cheesy flavor, including this pesto.

This is a spinach pesto, but as the cookbook states, you can sub in half basil if desired. today, however, it is pure spinach. Tonight for dinner we are having baked potatoes with Popeye Pesto and sauteed fresh Tuna.

Tip, if you are new to nutritional yeast, you might want to start off a bit on the shy side. While it really is delicious, it is assertive in flavor. By the way, feel free to use Parmesan cheese also...

Popeye Pesto, made with spinach and nutritional yeast!
Popeye Pesto!

Popeye Pesto
adapted from: Eat Like You Give a Damn

3 cloves garlic
1 5oz package fresh spinach - or equivalent fresh from your garden
2/3 - 1 c nutritional yeast flakes - see note above
1 T lemon juice (I used the juice of 1 lime)
1 t salt
1 c nuts - toasted almonds, walnuts or cashews
1 c olive oil
2 T water, if mixture seems too thick

Cut the garlic cloves in half down the center, if you see a green stem, remove it. This stem is where the hot flavor comes from in garlic. 

Popeye Pesto, made with spinach and nutritional yeast!

Place everything in the bowl of a food processor, pulse until combined and the texture is just the way you like it!
Popeye Pesto, made with spinach and nutritional yeast!

Refrigerate leftovers.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Lentil and Mushroom Soup with Kale and Bacon

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Lentil and Mushroom Soup with Kale and Bacon.
Lentil and Mushroom Soup with Kale and Bacon.

 It is a bright and sunny day here, but still very cold. So cold in fact that there is a pot of fresh soup cooking in the kitchen. Lentil soup is one of my favorites for spur of the moment soup, like today when a pot of soup is what is needed and wanted.

Weather complaints aside, soup is a wonderful thing to cook on cold days, it also helps keep kitchen waste down.  There does not have to be any hard and fast rules about soup making, what you have available will usually make a nice pot of soup. Plus lentil soup is an excellent vehicle to use of leftovers from the fridge, a chunk of meat left from a roast, a spoonful of vegetables or rice from dinner. Don't be afraid to experiment, soup is very easy to be creative with, and it always tastes great.

Lentil and Mushroom Soup with Kale and Bacon


Lentil and Mushroom Soup with Kale and Bacon
By the seat of my pants, adapted from what I had on hand and experience from good soups made before!

8 - 10 slices bacon - diced
1 large onion - diced
1 pound mushrooms - sliced
2 carrots - peeled and diced
1 16 oz can diced tomatoes
1 qt chicken, ham, or bone broth
1 qt water
1 1/2 c lentils rinsed and drained
2 t thyme leaves, crumbled
1 1/2 t garlic salt

1/2 bunch kale, washed, drained and cut into 1" pieces

Cooked brown rice for serving

Saute the bacon in a large flat bottom pan, remove bacon and set aside. Discard all but 2 T of the rendered fat and the "drippings", add onion turn heat to medium, cover and let braise about 5 minutes to soften the onion.

Lentil and Mushroom Soup with Kale and Bacon

Add 1 T of reserved bacon fat to the pan along with the sliced mushrooms, raise heat to high and cook stirring until mushroom begin to release moisture. Add all remaining ingredients except the kale. Simmer 1 hour, add kale and simmer additional 30 - 45 minutes or until cooked to your preferred texture.

Lentil and Mushroom Soup with Kale and Bacon

Makes approximately 1 gallon of soup, like most soups this freezes great.

To serve, place a small scoop of cooked rice in the bottom of the bowl, ladle soup over the top.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Easy Double Apple Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Our days have been busy in a very quiet way. We are surrounded by hundreds of acres of park, centuries of history and quiet. We have ridden our bikes more here in two weeks than in all the time on the peninsula.

We have completed our volunteer training, visited the Vancouver Farmer's Market, located a grocery, the library and I baked this easy cake. Oh and apples.

Apples are usually in our fruit bowl on the table and depending upon the season and what else we are enjoying, they will be eaten quickly or they will remain behind to mellow and soften into a juicy sweetness that begs to be used. In a sauce, or chopped for a salad or in the case of the last two apples in the bowl, this cake.

The kitchen is not large in our new home, but it is complete and comes with a very reliable oven. Which I am grateful for, as baking is something I do regularly. Even though to use this oven, one must get down on their prayer bones, and with head in the oven strike a flame to the pilot tube.

You may add one or two of the optional ingredients to change up your cake from time to time or leave is pure apple, the choice is yours. I added the dates, forgetting that they sink to the bottom and for a sticky layer, delicious, but slices do not come out pretty. Here goes and I must apologize for the lack of photos like I said earlier, it has been a busy time...

Easy Double Apple Cake, made with whole wheat self-rising flour.

Easy Double Apple Cake
by the seat of my pants
350-degree oven

1 c plus 2 T whole wheat self-rising flour
1 c sugar
1/4 c oil or melted butter
1 egg
1 t vanilla
1/2 c unsweetened applesauce

2 apples, peeled and diced

IF DESIRED:
1/4 t cinnamon
6-8 whole dates, pitted and chopped
1/3 c raisins
1/2 c chopped walnuts

Combine all ingredients, except the chopped apples. Beat well with a wooden spoon, until mixture is smooth and forms a nice batter. Stir in apples. Add optional ingredients if using. Turn batter into a prepared 9 inch round cake pan, bake 35-45 minutes or until done in your oven.  You may turn the cake out onto a serving plate if desired.

Let cool completely before serving.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Sweet and Savory Stuffed Cabbage Rolls.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have made these delicious cabbage rolls twice in as many weeks. These were inspired by the article I read on the ugly stuffed vegetables of Isreal. The original recipe is found here. The vegetables are not ugly at all, in fact, they are a (beautiful and) frugal way to feed everyone with a small amount of meat and lots of vegetables. Adding more vegetables to our dinner is always on my mind, so it was natural for me to give these a try.

I must let you know immediately, this is a time worthy dish as it is presented, as most stuffed cabbage recipes are. But I wanted to get the old-fashioned flavor and use the pressure cooker for quick and delicious.  In the process, I also eliminated not only some steps but dirty prep pots and pans as well. I had remembered a tip I read years ago on freezing your head of cabbage when you want to prepare stuffed cabbage rolls and decided to give that a try as well. And I have to tell you it works very well!

You will need to plan for the thawing of the cabbage, but that is a hands-free task that will not encumber you day much. I made these the first time with regular white rice and the second time with brown rice, they are good with both, the texture of the brown rice is present, but does not overpower. You will get a softer meat center if you use fully cooked brown rice, as it softens nicely in the final cooking, as part of the cabbage roll. Plus this is a great way to use up a bit of leftover rice.

Let's get started, these cabbage rolls really are quick, once you have your ingredients assembled.

Sweet and Savory Cabbage Rolls, easy and delicious using your Electric Pressure Cooker.
Sweet and Savory Cabbage Rolls, easy and delicious using your Electric Pressure Cooker.

Sweet and Savory Stuffed Cabbage Rolls
inspired by: The Beauty in Isreal's Ugly Stuffed Vegetables.
Serves 4-6

1 medium head of cabbage (cantaloupe size) - previously frozen and thawed
I onion
1/2 pound lean ground beef
1 egg
2 carrots
1 15oz can diced tomatoes
1 c whole (raw) cranberries: note frozen is fine, no need to thaw
1/2 t garlic salt
1/8 t pepper
salt
1/3 c brown sugar
1 T vinegar, red wine or apple cider
1/2 c white rice OR 1 c leftover cooked brown rice
2 T water

Sour Cream for serving, if desired.

If using white rice, place the rice and 1 cup water in the pressure cooker, cook 7 minutes, let rest under pressure for 5 minutes, release pressure, remove lid and stir. Let cool while preparing remaining ingredients.
Freeze the head of cabbage for super easy stuffed cabbage rolls!

Cut out the core of the cabbage. Remove the outer 16 leaves. Cut out the thick stem from each leaf. Pair the leaves together with the cut edges alternating. You will have 8 doubled cabbage leaves ready to receive the meat mixture. Chop the remaining cabbage and set aside.

Cut a thin slice of onion and set aside, dice the remaining onion, and set aside.

In a medium bowl, add the ground beef, egg, garlic salt, and pepper. Mince the reserved slice of onion and add to the meat mixture along with the 2 carrots that you have grated. Add the cooked rice and mix all ingredients together. Divide the meat mixture into 8 portions. Take one portion and shape into a chubby log, place one inch from the edge of a prepared stacked cabbage leaf and roll up by folding over, first the edge closest to you, the sides and roll to close. Repeat for all 8 portions of meat.

Sweet and Savory Cabbage Rolls, easy and delicious using your Electric Pressure Cooker.

Place half of the cut cabbage and onions in the bottom of the pressure cooker pan (no need to wash) season with salt and pepper. Nest the cabbage rolls, then the remaining cabbage and onions. Once again season with salt and pepper. Crumble the brown sugar over the cabbage/onion, sprinkle with the cranberries, then the diced tomatoes including all the juices. Add the 2 T water to the tomato can, and slosh the water gently to rinse the tomato juices and pour that over the mixture along with the vinegar.

Cook 25 minutes, let rest under pressure for 20 minutes. Release pressure, and serve!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

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