Tag Archives: CABBAGE

Curry Almond Dressing Sauce

CURRY ALMOND DRESSING SAUCE Sweet, savory and tart. Creamy almond butter and almondmilk. Smoky, spice with a touch of heat! Served over an Original Indo-Japanese Coleslaw! Made to impress, not to redress! Makes 3-3/4 cups 8 oz. ALMOND BREEZE almondmilk – Original UNSWEETENED – 30 calories per serving 12 oz. jar CREAMY ALMOND BUTTER -ContinueContinue reading “Curry Almond Dressing Sauce”

GOAT STEW

GOAT STEW Multiple flavors and textures all come together in the perfect GOAT STEW! Three days later we were still worshipping it! It began tasting good even cold!! Made with Israeli Couscous – the perfect pearly gelatinous pasta that doesn’t disintegrate in soup broth! Homemade country style baguette croutons make all the difference in itContinueContinue reading “GOAT STEW”

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 tomatoesContinueContinue reading “TOMATO, VEGGIE, HERB AND SPICE SOUP”

CABBAGE, SHREDDING

CABBAGE, SHREDDING. You don’t need a special shredder or food processor to shred cabbage. Remove outer leaves, cut cabbage in half or quarters, depending on how big it is, then remove core. Place cabbage segment on it’s side, then using large, sturdy, sharp knife, either cut or shave slices as thick or thin as youContinueContinue reading “CABBAGE, SHREDDING”