olive oil

Heat olive oil in dutch oven. Add ham and heat for 5 min. Add onion and saute about 2 min. Add cabbage shredded potato and shredded carrot and saute until cabbage is wilted. Add chicken broth bay leaf and lentils. Bring to a boil and let boil uncovered about 10min. Lastly rinse sauerkraut and sqeeze water out then add to pot along with dill. Makes 6 servings.; ;

Preparation:; Heat 1 tbsp oil in large saucepan. Saute the mushrooms onions and garlic over medium heat for about 10 minutes or until the liquid boils off and the mushrooms begin to saute. In large bowl add mushroom mixture to oats Parmesan breadcrumbs eggs parsley oregano salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet over medium heat. Fry patties cooking about 5 minutes on each side or until golden brown. Makes 4 large or 6 small burgers; Serve with your favorite burger toppings.

Combine all ingredients except the rice in crockpot. Cook on low 8-10 hours. Add rice to crockpot and cook for an additional 15 minutes.

In 2 qt. sauce pan heat 1 Tbsp. oil. Add chicken and cook until no longer pink. Add water and taco seasoning cook until sauce thickens and sticks to chicken. Remove chicken and set aside. Reserve sauce in bowl and set aside. In same pan heat the remaining Tbsp. of oil. Add carrots celery and onion. Cook until carrots are slightly tender. Meanwhile dice chicken into cubes. Add chicken to vegetable mix. Add chicken broth tomato sauce chili powder and beans. Also add the remaining sauce from the seasoning mix and chicken. Continue to cook until carrots are tender and chili thickens.

Makes 3 cups approximately 12 servings of 1/4 cup each.

Rinse and drain black beans and place in large bowl.
Add salsa green onions bell pepper lime juice olive oil garlic cumin and cilantrol.
Mix well and chill covered in the fridge. Salsa is best when served the next day.

Cook and stir all ingredients until heated through. Cover and cook over medium heat stirring occasionally until vegetables are crisp-tender about 10 minutes. 6 to 8 servings.

1. Brown 2 onions and meat in 1/4 cup of oil in a large pot. Sprinkle with salt pepper and turmeric. Add the kidney beans chick-peas and split peas and saute for a few minutes. Pour in the water bring to a boil reduce heat and cover. Simmer for 50 minutes over medium heat stirring occasionally.
2. Add barley. Cover and cook 50 minutes longer stirring ocasionally.
3. Add parsley cilantro dill spinach and rice; cover and cook 50 minutes more.
4. Check to see that the meat is tender and beans are done.
5. Stir in the yogurt and continue stirring constantly for 5 minutes with a wooden spoon to prevent curdling.

*** NOTE: We let the soup cool and set in the refrigerator over night to let the flavors meld. Add the yogurt just before serving.
Optional Garnish not included in nutrition calculation.
2 Tablespoons oil
1 onion peeled and thinly sliced
5 cloves garlic peeled and crushed
1/4 teaspoon turmeric
1 Tablespoon dried mint leaves

Pour 2 Tablespoons oil into a small non-stick frying pan and brown the onion and garlic. Add turmeric and remove from heat. Crush dried mint in the palm of your hand and add to the pan. Mix well.
Pour the simmering soup into a tureen. Garnish with mint-and-garlic mixture.

Individually stir fry all vegetables separately until slight change of colour and texture. Remove from the pan and combine. Cut chicken breast into bite size pieces and stir fry until white opaque texture and colour. Add to the vegetables. Add soya sauce pine nuts and sunflower seeds and toss all together in a wok for about 2 minutes. Garnish with chopped cilantro.

Heat olive oil in frying pan. add cut up chicken and chopped onions. Cook until chicken is white then add preserves. There will be alot of liquid. Add rice and salt and pepper. Cover and cook until rice is soft. Serve with raspberries on top.