Printable Green Pea Soup Recipe

Printable Green Pea Soup Recipe

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Green Pea Soup

The recipe was in The Essential Vegetarian Cookbook.

Ingredients

  • 1 1/2 cups of green split peas
  • 1 medium onion,
  • 1 medium carrot,
  • 2 tbsp grated ginger,
  • 1 stalk  celery,
  • 1 tbsp ground cumin,
  • 1 tbsp ground coriander,
  • 5 cups vegetable stock,
  • 2 cups of frozen peas.

Soak the split peas in cold water for 2 hours, then drain and rinse well.

Lightly pan fry the onion, celery and carrot in a little bit of olive oil for about 3 minutes until soft but not brown.  Stir in the cumin, coriander and ginger and cook about another minute. Omit or adjust seasonings to your taste.

Add the split peas and stock.

Bring to a boil and then reduce to a simmer and cook for about 1 1/2 hours stirring occasionally.

Instead of stock I use 5 cups of water and a couple of stock cubes.  You could eliminate the stock cubes which do have added salt.

Printable Leek & Potato Soup Recipe

Printable Leek & Potato Soup Recipe

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Leek & Potato Soup from craftygardener.ca  http://www.craftygardener.ca

Ingredients:

300 grams leeks, white and light green parts only, thinly sliced
2 celery stalks, thinly sliced
300 grams potatoes, peeled and diced
3 cups of water
2 cups milk
salt and pepper to your taste, stock cubes are optional, or you can replace some of the water with ready made stock

Directions:

Melt some butter in a pan and add leeks and celery and seasoning if you are adding it.
Stir often until leeks are tender.
Add water. Cover and bring to a boil. Add stock cubes if using. Add potatoes.
Cook until potatoes are soft. Remove from heat. Let cool.
Pour half of the soup mixture out and puree in a blender. Leave the other half chunky. Use a potato masher to get the consistency you want. If you want a smoother soup puree more.
Add puree part back to pot, add milk and heat over medium heat till warm.
Stir often. Do not boil.

For a thicker soup, cut down the amount of water.

Printable – Ham & Potato Soup Recipe

Printable – Ham & Potato Soup Recipe

Ham & Potato Soup

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from craftygardener.ca

Ingedients:

1 can cream of mushroom soup (or your choice),

4 cups thinly sliced potatoes,

1 cup diced onion,

1/2 cup chopped celery

a few sliced mushrooms,

1 cup chopped carrots,

1 cup cooked ham, water

seasoning to your taste

Method:

Chop potatoes, celery, mushrooms, carrots, onions, and ham and add to your crock pot dish.

Mix the soup with a can of water and pour over all ingredients.

Cover and cook on high for 4 hours until soup is bubbly and the potatoes are soft.

ham & potato soup recipe at craftygardener.ca

Serve with crusty bread or rolls.

Printable – Zucchini Bread Recipe

Printable – Zucchini Bread Recipe

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Zucchini Bread

Zucchini Bread

zucchini bread at craftygardener.ca

2/3 cup shortening

2 2/3 cup sugar

4 eggs

2/3 cup water

3 cups shredded zucchini

3 1/3 cup all purpose flour

2 tsp baking soda

1 1/2 tsp sale

1/2 tsp baking powder

1 tsp cinnamon

2/3 cup chopped nuts

2/3 cup raisins

2 tsp vanilla

Mix shortening and sugar in large bowl.  Add eggs, zucchini and water.  Mix till smooth.  Add in dry ingredients and vanilla.  I sift all the dry ingredients together before adding.  Stir in nuts and raisins.  Divide between 2 large loaf pans.

Bake 60-70 minutes at 350F.  Cool, slice and enjoy.

Printable – Zucchini Fries Recipe

Printable – Zucchini Fries Recipe

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making zucchini fries at craftygardener.ca

Zucchini fries recipe from http://www.craftygardener.ca/zucchini-fries

 

Ingredients:

2 medium or 1 large zucchini

1 egg white

1/4 cup of milk

1/2 cup grated parmesan cheese

1/2 cup breadcrumbs, use already seasoned ones or add your own choice of seasonings

cooking spray

recipe from http://www.craftygardener.ca/zucchini-fries

 

Cut the zucchini into fry sized pieces, not too thin and not too fat.  It’s your choice to leave the skin on or remove it.

Whisk the egg white and milk together in a bowl.

Mix breadcrumbs, parmesan cheese and seasonings in another bowl.

Spray baking sheet with a cooking spray.

Heat oven to 425F

Soak the pieces in the egg white and milk mixture.

Coat pieces in the breadcrumb mixture and place on a greased baking sheet.

Put baking sheet into preheated oven for about 30 minutes.

Turn fries a couple of times during cooking.

Serve hot with your favourite meal.

Zucchini Fritters Recipe

Zucchini Fritters Recipe

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Zucchini Fritters from http://www.craftygardener.ca/zucchini-fritters

This recipe is for your own personal use only and not to be sold.

Ingredients

2 cups shredded zucchini

1/3 cup flour

1 egg

1/3 cup chopped onion, or add more or less to your taste, I used a sweet onion

2 medium cremini mushrooms, chopped but not too small

olive oil for the pan

Shred the zucchini and place in a strainer in the sink.  Sprinkle with a bit of sea salt.  Leave for about half hour and it starts to drain the liquid off.  Squeeze by the handful to remove as much liquid as possible.

Combine the flour and egg, add the onions, mushrooms, zucchini and a sprinkle of seasoning. I used Italian seasoning but you could use whatever you like, or you could leave it out all together.

Divide the mixture into 6 portions.  I let mine sit on a cutting board for a little while.  Heat a pan with a bit of olive oil in the bottom and then place each portion of mixture into the pan.  Flatten with a spatula, but not too much so that it crumbles apart.  Cook until lightly brown and then flip them over and cook for about the same length of time. (about 2 minutes)

Remove from pan and place on a paper towel to drain any excess oil off.

Serve with your favourite meal.

 http://www.craftygardener.ca/zucchini-fritters