Old-Style Spaghetti Sauce

OLD-STYLE SPAGHETTI SAUCE Marinate the broth overnight. Pan-smoke your spices the next day. Blend a bunch of parsley with orange and carrot juices. Add the tomato paste and mushrooms and that's about it. It's easier than the directions make it sound. And it tastes about as old-style as I've created yet. This is before the … Continue reading Old-Style Spaghetti Sauce

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THE SOFT MELT

All grilled cheese sandwiches don’t have to meet the melt requirement, whereby the cheese oozes and drips. Sometimes, hot and soft is just as acceptable, especially when using a thicker sliced cheese. Bring it to room temperature before pan-grilling it and soft will be just as enjoyable. To help bring the internal temperature of the … Continue reading THE SOFT MELT

Creamy-Style Frozen Veggie Soup

CREAM-STYLE FROZEN VEGGIE SOUP The frozen veggies of the day are broccoli, cauliflower and carrot.  Add water, flavor concentrates - in this case mushroom base and poblano pepper concentrate - plus a few seasonings, diced celery and you have a creamy rich soup once blended. We add the celery after the soup is blended for … Continue reading Creamy-Style Frozen Veggie Soup

Fat-Free Roasted Red Skin Potatoes

#FAT-FREE CHEF

FAT-FREE ROASTED RED SKIN POTATOES

Cubes of red skinned potatoes tossed with a dry rub and roasted to achieve crispy outsides and soft insides. Smoky Sweet Savory bite delights!

The Versatile Almighty Red Skin Potato!

Makes about 7 cups roasted cubes

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Cooking With Ramps

1 bunch fresh ramps – wash and trim as you would scallions 1-2 T. extra virgin olive oil salt and pepper to taste Slice white parts of ramps thinly and green parts into 1/2 inch wide pieces. Heat skillet to very hot, add oil, salt and pepper, followed by ramps. Saute quickly, moving them about … Continue reading Cooking With Ramps

The Homemade Sauerkraut Is Finished

I packed up the sauerkraut on March 3rd, 2018 and stopped the fermentation by refrigerating it on the 1st of April 2018. Although I expected the flavors to stay the same after refrigeration, they did deepen somewhat in acidity since I refrigerated it. Nice though, not too acidic. In fact, I would call this minced … Continue reading The Homemade Sauerkraut Is Finished

Making Minced Sauerkraut

  You don't have to be Slavic, Germanic or Baltic to like sauerkraut, even though I'm all three and then some. Doesn't everybody like sauerkraut? The big news to me recently was that sauerkraut isn't pickled. I just naturally assumed it was due to its pickled taste. No vinegar though, just fermented cabbage. More big … Continue reading Making Minced Sauerkraut

How To Make Fried Tofu Planks

  HOW TO MAKE FRIED TOFU PLANKS I don't deep fry anything. I don't like the dangers it presents in a small living space, but also the high fat content. I reserve my deep fry cravings (if you can call them that) for eating out. This is, however, one of the ways I pan-fry tofu … Continue reading How To Make Fried Tofu Planks

AFC 5 SPICE – how to make

AFC 5 SPICE - HOW TO MAKE All you need is an electric coffee bean grinder and 5 spices. 5 Spice is somewhat like curry. Everybody who uses it has their own combination and amounts of spices they prefer. This is mine! Hope you like it! Makes a little more than 1/4 c. the equivalent … Continue reading AFC 5 SPICE – how to make

Twice Cooked Skillet Potatoes – using leftover baked potatoes

TWICE COOKED SKILLET POTATOES If you serve main dishes at your restaurant, chances are you serve baked potatoes. Even if you don't serve breakfast, you can still utilize your leftover bakers by offering this skillet main dish as a special! Makes about 9 cups 2 T. extra virgin olive oil 1 jumbo sweet onion, cut … Continue reading Twice Cooked Skillet Potatoes – using leftover baked potatoes

BIRD SOUP?

 BIRD SOUP?  That's what you wanted? Well, here it is. Only without the bird. Better without the bird! Guaranteed. Makes 22 cups Prep your veggies first: 1 lg. red onion, cut into 1/2 inch squares 1 lb. fresh beets, peeled and cut into 1/2 inch cubes   1 lb. baby carrots, cut from end to … Continue reading BIRD SOUP?

Soft-Fri Saffron Potatoes And Corn – two way

SOFT-FRI SAFFRON POTATOES AND CORN - two way For restaurants with leftover baked potatoes  - or home chefs who want to uptick your skillet potatoes - try this version of home fries and/or potato salad. It works great! Makes 9 cups Bake potatoes: 2-1/2 lbs. russet potatoes - the kind you find in the grocery … Continue reading Soft-Fri Saffron Potatoes And Corn – two way

SCORCHED RICE

SCORCHED RICE What to do with the white rice you get at a Chinese restaurant? Don't eat it there. Take it home and make a pan-fried rice dish to enjoy during the week! Makes almost 6 cups 2 T. liquid butter alternative 6 fresh sweet mini peppers, cored and cut into little chunks 2 stalks … Continue reading SCORCHED RICE

GRILLED ALMOND BUTTER PUB SANDWICH

GRILLED ALMOND BUTTER PUB SANDWICH Perfect blend of taste sensations. Great on all breads - even raisin. So easy, so good. Perfect Pub fare! An ice-breaker, conversational sandwich! Makes 1 or 2, depending on size of bread (square or deli size) 1/3 c. Jif Almond Butter, room temperature 3 T. chopped sweet onion 3 T. … Continue reading GRILLED ALMOND BUTTER PUB SANDWICH

HOT AND SOUR CAULIFLOWER SOUP

HOT AND SOUR CAULIFLOWER SOUP A hot and sour cauliflower soup with spinach, leftover baked potato and carrot ribbons floating with udon Japanese noodles and cilantro oil in a white miso, garlic, coriander and smoked paprika broth! The best hot and sour soup I've ever tasted! Makes 24 cups 20 c. water 12 firmly packed … Continue reading HOT AND SOUR CAULIFLOWER SOUP

WILD NOODLE SOUP

WILD NOODLE SOUP A new approach to the noodle soup - the broth is in the solid ingredients. Plus meat, meat and more meat. Where's the meat? In the blackeye peas and wild rice. Animal eaters won't believe there's no animal in this soup. Plant-eaters won't believe there's no fake meat in this soup! Makes … Continue reading WILD NOODLE SOUP

VEG SAUSAGE & PINEAPPLE GREEK PITA

VEG SAUSAGE & PINEAPPLE GREEK PITA Fried Veg sausage crumbles, fresh spinach and fried pineapple on grilled Greek Pita flatbread spread with chipotle mayo and beer mustard! A 'take it to the bank' sandwich! Makes 1 sandwich 14 oz. tube Gimme Lean Veggie Sausage by Lightlife - break off enough for 1 sandwich, about 1/4 … Continue reading VEG SAUSAGE & PINEAPPLE GREEK PITA

STEVE’S DERBY STEW

 STEVE'S DERBY STEW Mushroom, black bean and tomato stew with fresh garlic, white wine and cilantro. Makes 18 cups 2 T. olive oil 1 T. margarine 24 oz. fresh mushrooms (white and/or baby portobellos), washed, trimmed and quartered (if large, then cut into 6ths) 2 med. sized sweet onions, peeled, then diced into 1/2 inch … Continue reading STEVE’S DERBY STEW

SLOPPY JOE CHILI BEAN SOUP

SLOPPY JOE CHILI BEAN SOUP A thick, fragrant, big flavor vegetable bean soup with orzo pasta. Hearty like a chili! Makes 18-1/2 cups 3 T. corn oil 4-6 sm. yellow onions, diced into ½ inch squares 4 c. fresh cut green cabbage, ¾ inch squares 1 t. salt 2, 14.5 oz. cans sliced carrots including … Continue reading SLOPPY JOE CHILI BEAN SOUP

TOMATO, VEGGIE, HERB AND SPICE SOUP

TOMATO, VEGGIE, HERB AND SPICE SOUP Served with orzo pasta. Simply made and simply delicious!  Grape leaves, a surprising addition. A soup designed for restaurants! Makes 32 cups 106 oz. can whole Italian peeled tomatoes in tomato puree with basil leaf; yes, you read it correctly, it’s 106 oz.  (I used San Marzano brand); cut tomatoes … Continue reading TOMATO, VEGGIE, HERB AND SPICE SOUP

TOMATO CARROT HERB SOUP for restaurants

TOMATO CARROT HERB SOUP for restaurants Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic,  basil, coriander and mint. Served with a lemon slice float! Makes 37 cups 6 lb. 6 oz. can GFS Stewed Tomatoes including liquid; remove 3-4 c. solids plus liquid from can, and blend in blender till pureed … Continue reading TOMATO CARROT HERB SOUP for restaurants

TOMATO RICE STEW for restaurants

 TOMATO RICE STEW for restaurants with cabbage, baby carrots, baked beans and roasted peppers.  Seasoned with garlic, caraway and ginger. Sweet, tart and mildly spicy! Gluten-free and fat-free!! Makes approx. 33 cups 6 lb. 6 oz. can stewed tomatoes 1 lb. baby carrots 1 sm. green cabbage, outer leaves removed, cored and cut into 1 … Continue reading TOMATO RICE STEW for restaurants

24 CARROT GOLD

Want to try a new featured side dish vegetable at your restaurant? Try the best carrots you've ever tasted. JUICY CARROTS!

PINEAPPLE PINE NUT DRESSING

PINEAPPLE PINE NUT DRESSING Gordon Food Store brand Pineapple Topping combined with pine nuts, cacao beans, Napa Valley Naturals Champagne Vinegar and maple syrup! Tastes like dessert. Serve over salad greens or fresh fruit! Makes approx. 4 cups 1/2 c. cacao (cocoa) beans, soaked in 2 c. water overnight, drain, reserving water 1/2 c. pine … Continue reading PINEAPPLE PINE NUT DRESSING

PICKLE POT BEANS

PICKLE POT BEANS Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra virgin olive oil. Beautiful achievements of flavors and textures! Rich in all ways! Served with fresh cilantro sprigs! Makes about 15 cups 117 oz. can Bush's Bean Pot Vegetarian 1-1/2 … Continue reading PICKLE POT BEANS

PINEAPPLE PUMPKIN PUDDING

Looking for a fairly healthy but delicious holiday dessert that's easy to make and serves a bunch?

How To Make: EASY CHOCOLATE MOUSSE

EASY CHOCOLATE MOUSSE Chocolate Mousse can't get easier than this. Perfect for restaurants that want to serve a small, elegant dessert, requiring little time and only two ingredients. Your dining guests won't believe this mousse isn't made from egg whites in the French tradition! Makes as much as you want Rich's Whipped Non-Dairy Topping, I … Continue reading How To Make: EASY CHOCOLATE MOUSSE

How To Make: PICKLED ROASTED YELLOW PEPPERS

PICKLED ROASTED YELLOW PEPPERS Sweet yellow peppers roasted with extra virgin olive oil, then packed in jars with apple cider vinegar, fresh sprigs of rosemary, garlic and whole cloves. Use as a side dish condiment, on sandwiches, in salads (potato, bean, rice, pasta, greens) or in hot rice or bean dishes! Versatile and delicious! Pickles … Continue reading How To Make: PICKLED ROASTED YELLOW PEPPERS

How To Make: BAKED MCINTOSH APPLESAUCE

BAKED MCINTOSH APPLESAUCE McIntosh apples baked till soft, then cored and peeled to produce a deliciously sweet applesauce that tastes like apple pie!  And no added ingredients. Just apples. How good is that? Makes 2-1/2 cups Preheat oven to 350 degrees 3 lb. bag McIntosh apples 1/4 c. water Wash apples, then cut a thin … Continue reading How To Make: BAKED MCINTOSH APPLESAUCE