Ingredients

• 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil
• 4 cloves garlic, minced
• 2-inch piece of fresh ginger, peeled and minced or grated
• 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
• 1-2 serrano peppers, diced (see recipe note below on spice level)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon)
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end)
• Freshly cracked black pepper to taste
• 1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker)
• 2 cups (480 mL) low-sodium vegetable broth
• 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
• 1 (13.5-ounce/400 mL) can full-fat coconut milk
• 3 tablespoons unsweetened creamy almond butter
• ½ a small lemon, juiced
• ½ cup (~8g) fresh cilantro, roughly chopped
• For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan

Instructions

1. Rinse the lentils in cold water until the water runs clear.
2. Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
3. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
4. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
5. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
6. Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
7. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

*Kath’s notes:

1. I almost always make a double-batch of these lentils, but I don’t double to coconut milk since I like a somewhat thicker consistency.
2. I can’t usually find the Serrano peppers. I did find ground spicy red pepper that I use in place of the fresh peppers.
3. I also almost never have almond butter on hand and just omit it.
4. If I have fresh baby spinach on hand, I usually throw some in after adding the coconut milk.

Ingredients

• 2 tbsp olive oil
• 1 red onion, cut into wedges
• 14 ounce can of chopped tomatoes
• 2 tbsp tomato paste
• 2 tbsp dark brown sugar
• 3 tbsp red wine vinegar
• 1 tsp smoked paprika
• 1 tsp mustard powder
• 1 cup, plus 2 tbsp vegetable stock
• 2 14 oz cans cannellini beans, drained and rinsed
• salt and pepper
• 2 tbsp chopped parsley, garnish

Instructions

Heat the oil in the saucepan, add the onion and fry for 3 minutes until softened. Add tomatoes, tomato paste, sugar, vinegar, paprika, mustard and stock. bring to boil, stirring, then reduce the heat and simmer, uncovered for 20 minutes until reduced slightly. add the drained beans and simmer another 15-20 minutes, covered,unitl thick, then season with salt and pepper. Serve on toast, Lembas bread or a baked potato with chopped parsley on top.

Ingredients

• 1 tablespoon olive or coconut oil
• 1 small red onion, diced
• 2 garlic cloves, minced
• 1- inch fresh ginger, peeled and minced
• 1 serrano chili pepper, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• ¼ teaspoon coriander
• One 15-ounce can diced tomatoes
• 1 teaspoon sea salt
• One 15-ounce can unsweetened full fat coconut milk
• 1 cup red lentils
• 5 ounces baby spinach

Instructions

1. In a large stock pot or Dutch oven, heat the oil.
2. Saute the onion over medium-high heat until soft, 5 minutes.
3. Add the garlic, ginger, serrano, cumin, garam masala, and coriander. Cook until very fragrant, 2 minutes.
4. Carefully pour in the tomatoes and add the salt, scraping up any brown bits that formed on the bottom of the pan.
5. Cook, stirring occasionally, until the liquid has reduced and the tomato chunks have softened, 5 minutes.
6. Add the coconut milk and 1 cup water. Bring to a boil over high heat.
7. Stir in the lentils and reduce the heat to medium-low.
8. Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.
9. Fold in the spinach and cook until wilted, 3 minutes.
10. Serve alongside coconut rice.

Ingredients

• 1 cup dehusked urad dal
• 2 ½ cup water
• 1 tbsp turmeric
• 1 large onion chopped
• 3 cloves of garlic
• 1 medium tomato (optional)
• 2tbsp lemon juice
• sea salt to taste
• 1 tbsp oil
• ½ tsp brown mustard seeds
• 1 tsp cumin seeds
• handful dried curry leaves (have left out)
• 2 green chilis (seeded and minced)
• ¼ tsp asofoetida

Instructions

1. Rinse dal. Saute onion and garlic until soft.
2. Add water and turmeric and bring to boil. Add dal. Reduce heat to low and simmer for 30 minutes.
3. Add tomato and simmer for another 40-60 minutes or until dal is soft.
4. Add lemon juice and salt. simmer for a few more minutes.
5. In a small frying pan, heat oil over medium and add cumin seeds and mustard seeds and fry unitl the begin to sputter and pop. Add chilis, curry and asafetida. Stir a few times and add to curry.
6. Cover and let sit for 5 minutes.
7. Stir serve with rice or bread.

Ingredients

• 1 cup dried small red beans
• ½ cup Vegetable broth
• 2 tablespoons maple syrup
• 2 tablespoons grated fresh ginger
• 1 tablespoon soy sauce
• ½ teaspoon salt

Instructions

1. Soak the beans in a large bowl of water at a room temperature for at least 8 hours or up to 12 hours. Drain and rinse the beans in a colander set in the sink.
2. Put the beans and 3 cups of water in a large pot. Cover and bring to a boil over a high heat. Reduce the heat to a low simmer until tender, about one hour. Drain in that colander.
3. Return the beans to its pot; set over a medium heat. Stir in the broth, maple syrup, ginger, soy sauce, and salt. Bring to a simmer and cook, stirring frequently, for a couple of minutes longer until slightly thickened before serving.
4. TIP: Use small red beans, not red kidney beans.
5. TIP: If you want to add some diced carrots, onions, and celery, cook ½ cup of each in a tablespoon olive oil in a large skillet over medium heat for five minutes, stirring often, then add to the beans with the broth.
6. TIP: You can also use 2 ½ cups drained and rinsed canned beans or precooked beans; simply skip steps 1 and 2 and add them in step 3 with other ingredients.

Ingredients

• 1 ½ cups dried chickpeas
• ¼ cup extra-virgin olive oil or canola oil
• 2 medium yellow or white onions, halved and sliced into thin half-moons
• 1 tablespoon minced peeled fresh ginger
• ½ tablespoon ground dried turmeric
• ½ teaspoon chili powder
• 2 large red globe, beefsteak, or heirloom tomatoes, chopped (about 1 ½ cups)
• 6 fresh mint leaves, torn up
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Vegetable broth, as needed
• 3 tablespoons fresh lemon juice

Instructions

1. Set the chickpeas in a large bowl, cover with water, and soak for at least 8 hours or up to 16 hours (that is, overnight). drain in a colander set in the sink, then pour into a large saucepan. Add enough water so that they’re submerged by 2 inches, then bring to a boil over high heat. cover and reduce the heat to a medium-low. simmer until tender, about 15 minutes. Drain again in that colander.
2. Warm the oil in a large pot or Dutch oven set over medium heat. add the onions and cook, stirring often, until limp, but not brown, about 5 minutes. Stir in the drained chickpeas, mint leaves, salt and pepper.
3. Bring to a simmer; then reduce the heat to a medium low and cook, stirring often, until the tomatoes have broken down in a sauce, about 12 minutes. if the mixture begins to dry out, add Vegetable broth in 2 tablespoon increments to keep it moist. Stir in the lemon juice and serve.
4. TIP: Skip soaking and cooking the chickpeas; substitute 2 (15-ounce) cans, drained and rinsed. Add the chickpeas at the end of step 2.

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil plus extra for greasing pan
• 1 large white onion, diced
• 4 cloves garlic, minced
• ½ tsp thyme
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp fine salt
• 2 tbsp tomato paste
• 1 (26 oz) box or 1 (28 oz) can of diced tomato
• 3 cups cooked cannellini beans
• 2/3 cup shredded parmesan
• 1/3 cup shredded smoked mozzarella cheese
• 1 sprig fresh rosemary, leaves finely chopped

Instructions

1. IN large, heavy bottomed pot on medium-high heat, add butter and olive oil. Ad onions, garlic, thyme, oregano, basil and salt and cook for about 5 minutes until onions are soft and transparent. Add tomato paste and canned tomatoes and reduce heat to low. Continue to cook uncovered for 10 minutes. Remove from heat.
2. Preheat oven to 350. Lightly grease the bottom and sides of a 9x13 inch baking pan with olive oil. Stir beans into tomato sauce until evenly combined. Pour mixture into prepared pan.
3. Sprinkle 1/3 cup of Parmesan and all of the mozzarella evenly over the beans. Cover in aluminum foil and bake for 15 minutes.
4. Remove from over and take off foil, increase oven temperature to 500, add remaining Parmesan cheese and bake for 5 minutes more until golden and bubbly.
5. Garnish with fresh rosemary and serve.

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium carrot, shredded
• 2 stalks celery, diced
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1/s tsp cumin
• ¼ tsp allspice
• ¼ tsp smoked paprika
• 1 ¼ cups petite French Green Lentils
• 1 or 2 sprigs of fresh thyme
• 1 cup red wine
• 3 ½ cups vegetable stock
• ½ cup dried apricots, diced
• 1 cup green olives, roughly chopped
• 2 tbsp sherry vinegar
• salt and pepper to taste

Instructions

1. In large stockpot, heat olive oil and butter on medium heat. Add the carrot, celery, onion, and garlic. Stir and cook for about 5 minutes.
2. INcrease heat to high and add bay leaf, spices, lentils, thyme, wine and 2 cupes of stock, apricots and olives. Bring the mixture to a boil and then reduce heat to a simmer.
3. Cook uncovered for 50 minutes or so until lentils are tender, adding additional broth as needed.
4. Remove from heat and add sherry vinegar and salt and pepper to taste.

Ingredients

• 3 cups peeled and diced sweet potatoes
• 1 onion, chopped
• 2 cups (1 can) black beans
• 1 4oz can diced green chilis
• 1 tsp cumin
• ¾ tsp cinnamon
• ½ tsp salt
• 8 flour (or corn tortillas)
• 1 ½ cups shredded cheddar cheese (leave out if vegan)
•  
• Easy Enchilada Sauce
• 2 cups tomato sauce (I use Trader Joes’ Organic Marinara)
• 3 cups water
• ½ tsp garlic powder
• ½ tsp onion powder
• 3 tbsp chili powder
• 4 tbsp cornstarch

Instructions

Saute sweet potato and onion in large fry pan in 1 tbsp oil until tender. Add water as needed to prevent sticking.
Add beans, chilis, cumin, cinnamon and salt to sweet potatoes and cook until heated through.
Pour about 1 cup of prepared enchilada sauce (Trader Joes) or your own (see below for the easy recipe I use) in bottom of 9x13 baking dish.
Stuff each tortilla with some cheese and some of the black bean-sweet potato mix). Roll up and place, seem side down in baking dish.
Pour more enchilada sauce over top and sprinkle with more cheese if you want.
Cover with foil and bake at 350 for 20-30 minutes. Serve with fresh chopped cilantro, salsa, guacamole and/or sour cream.

Enchilada Sauce: Combine ingredients in sauce pan and cook, stirring constantly until the mix boils and thickens. About 7-10 minutes.

Ingredients

• 2 tbsp trans-free margarine
• 1 onion, chopped
• 2 zucchini, thinly sliced
• 4 large mushrooms, chopped
• ½ large red bell pepper, chopped
• ½ teaspoon salt
• ¼ teaspoon dried thyme, crushed
• ¼ teaspoon ground black pepper
• 4 large eggs, at room temperature
• 1 cup liquid egg substitute
• 1 ½ tablespoons grated Parmesan cheese (optional)

Instructions

1. Place the broiler rack in the lowest position (6" to 7" inches from the heat source) and preheat the broiler.
2. Melt 1 tablespoon of the margarine in a large oven-safe nonstick skillet over medium heat.
3. Add onion, zucchini, mushrooms, bell pepper, ¼ teaspoon of the salt, the thyme and 1/8 teaspoon of the pepper.
4. Cook, stirring occasionally, for 8 minutes, or until the vegetables are tender and no juices remain in the pan.
5. In a large bowl, combine the eggs, egg substitute, the remaining ¼ teaspoon salt, the remaining 1/8 teaspoon pepper and the cheese, if using.
6. Melt the remaining 1 tablespoon of margarine in the skillet with the vegetables over very low heat.
7. Pour in the egg mixture.
8. Cook, uncovered and without stirring for 15 minutes or until only the top remains runny,
9. Place the skillet under the broiler and cook for 2 minutes, or until the eggs are just set.
10. Slide the frittata onto a large serving plate to serve.

Ingredients

• 1 8oz. can refrigerated crescent rolls
• 6 eggs, beaten
• ½ lb. bacon cooked and crumbled
• 1 ½ cups shredded cheddar cheese
• 1-4oz. can sliced mushrooms, drained

Instructions

Preheat oven to 375 degrees. Unroll dough and press into an even layer coverieng the bottom of a lightly greased 12 inch pizza pan. Combine eggs, bacon, cheese, and mushrooms, and pour mixture evenly over the dough. Bake 15-20 mins. or until eggs are firm and crust is golden.
Sliced tomatoes, olives, pepperoni, sliced peppers and green onions also make great toppings. Serves 3-6

Ingredients

Belag

• 1 rund ausgewallter Kuchenteig (ca. 32 cm)
• 3 Äpfel (z.B. Golden Delicious oder Jonagold, ca. 450 g), Kerngehäuse ausgestochen, in ca. 3 mm dicken Ringen
• 250 g rezenter Tilsiter, in ca. 3 mm dicken Scheiben
• 2 Zwiebeln, in ca. 3 mm dicken Ringen

Guss

• 1 dl Apfelwein
• 1 dl Rahm
• 2 Eier
• ½ TL Salz
• wenig Cayennepfeffer
• wenig Muskat

Instructions

Belag

1. Teig in das vorbereitete Blech legen, mit einer Gabel dicht einstechen.
2. Äpfel und Käse mit den Zwiebeln kreis-förmig darauf verteilen.

Guss

1. Apfelwein und alle Zutaten bis und mit Eiern gut verrühren, würzen, über den Kuchen giessen.

Backen

1. 15 Min. auf der untersten Rille des auf 240 Grad vorgeheizten Ofens.
2. Hitze auf 220 Grad reduzieren.
3. ½ TL Salz, wenig Cayennepfeffer, wenig Muskat geben.
4. ca. 25 Min. fertig backen.
5. Herausnehmen, leicht abkühlen.
6. Kuchen aus dem Blech nehmen, warm servieren.

Ingredients

• 2 tbsp Flour (I use whole wheat)
• 3 Eggs
• ½ Cup Cream or milk
• 4 tsp Salted butter
• Salt & pepper to taste
• Nutmeg (optional)

Instructions

Put the flour in a bowl. Beat in eggs, one at a time, with a whisk. Add milk or cream. Season with salt, pepper and a little nutmeg.
(ingredients can also be combined in a blender and blended until uniform)
Let mixture chill in refrigerator for 30 minutes.
Heat omelette pan and dissolve about ½ teaspoon of butter. Pour in half the egg and spread out so it makes a very thin omelette or pancake.
Cook slowly until lightly browned on one side. Turn and brown other side. Turn out on a plate.
Repeat with remaining batter. Can be filled with meat, mushrooms, etc., or can be cut into strips, rolled in granulated sugar and served with fresh berries.
 

Ingredients

• 1 − 1 lb can Grandma Brown’s Baked Beans
• 1 − 1lb can pork and beans
• ½ to 1 pound of bacon
• 1 large onion
• ¼ cup of molasses
• 4 Tablespoons yellow mustsrd
• ½ cup brown sugar

Instructions

1. Dice onion and fry slowly with bacon untill onionis soft and bacon is cooked.
2. In large oven proof dish place beans wiith bacon and onions.
3. Either drain off off fat or add to beans.
4. Add molasses, mustard, an brown sugar and mix well
5. Bake in sloe oven (325) for about 1 ½ hours
6. Enjoy

Ingredients

• 2 tbsps. sugar
• 1 tsp. salt
• 2 cups cider vinegar
• 1 tsp. mixed spice (pickling spice)
• 3 drops red or green food coloring
• 12 to 16 hard cooked eggs
• 1 lb hot dogs and or kailbasa (optional)

Instructions

add sugar, salt and spices to vinegar (dilute 1/3 with water if strong)
simmer about 8 minutes
pour over eggs in quart jar
add food coloring
seal and let stand for 2 days before using
add dill, a few caraway seeds, a slice of garlic, a clove or onion to brine as desired (all optional)
 

Ingredients

• 1 ¼ pounds boiling potatoes, simmered in water to cover until tender, drained and cooled
• ½ cup finely sliced scallions, white and a little of the green part
• Salt and freshly ground pepper
• 1 cup heavy whipping cream or ½ and ½
• 2 large eggs
• 2 tablespoons chopped parsley (add fresh chives, marjoram or thyme, if available)
• Salt, freshly ground pepper and freshly grated nutmeg
• 4 ounces (about 1 cup lightly packed) coarsely grated Swiss Gruyere
• One 1 ½ to 2-quart gratin dish or other baking dish, buttered

Instructions

1. Set a rack in the middle level of the oven and preheat to 425 degrees.
2. Peel and slice the potatoes thinly – it doesn’t matter if they break up.
3. Arrange half the potato slices in the prepared dish and season with salt and pepper. Scatter the scallions on the potatoes, then cover with the remaining potatoes and season again.
4. For the custard, whisk all ingredients except the cheese together and pour over the potatoes.
5. Bake the gratin for about 15 to 20 minutes, or until just set. Sprinkle with the cheese and continue baking for about 10 minutes longer, to melt and color the cheese.
6. Allow the gratin to cool for 5 minutes, then serve immediately.

Ingredients

Note: these measurements are for 1.4 times the original recipe (shown below), as those measurements better fit the pot we have in Switzerland.

• 800 grams (1.75lbs) cheese: 50% Appenzeller, 25% Emmentaler (“Swiss”) and 25% Greyerzer/Gruyere
• ~550ml (2 ¼ cups) white wine, cheap / sour gives best results
• ~18.75g (~2 tbsp) corn starch
• ~30ml (~2 tbsp) fresh lemon juice
• 2-10 pieces garlic
• 1 jigger cherry-brandy (or any “schnapps”)
• pepper
• 3 french bread (approx. 20 oz), cut into one inch cubes
• ¼ cup heavy cream (whipped), not absolutely necessary, but makes fondue light and fluffy and eliminates “rubberband − effect”

Original recipe:

• 1 ¼ pound (20 oz) cheese: (10 oz “Appenzeller”, swiss import, 7 oz swiss cheese, import or domestic, 3 oz “Greyerzer/Gruyere”, swiss import)
• 1 2/3 cup (13 oz) white wine, cheap / sour gives best results
• 1 ½ tablespoon corn starch
• 1 ½ tablespoon fresh lemon juice
• 2-10 pieces garlic
• 1 jigger cherry-brandy (or any “schnapps”)
• pepper
• 1 ½ french bread (approx. 20 oz), cut into one inch cubes
• ¼ cup heavy cream (whipped), not absolutely necessary, but makes fondue light and fluffy and eliminates “rubberband − effect”

Instructions

1. Dissolve corn starch in wine
2. Grate cheese
3. Put cheese, wine, lemon juice and garlic in pan and heat on stove or heater, continuously stir in 8-shape pattern
4. After dissolving of cheese, let bubble and continuously stir for about 5 minutes
5. Add “schnapps” and pepper
6. Mix whipped cream slowly under cheese
7. Ready to serve! − good luck!

Fondue is usually served with white wine or lipton tea, salad and “schnapps”

“repair” instructions:

• Add wine to make lighter/thinner
• Add cheese or cook longer to make heavier
• Add more lemon juice and corn starch if wine and cheese are separated or cheese does not completely dissolve