This page was last updated: June 7, 2005
GOOD FOR YOU RECIPES: Eat a rainbow everyday!
BREAKFAST RECIPE SERVED AT CHIP MEETING FROM COOKING BY THE BOOK by MARCELLA LYNCH
Marcella and the CHIP team prepared and served delicious dishes four nights a week for one month to 80 people. Dishes were selected from breakfast, lunch and supper recipes in COOKING BY THE BOOK. CHIP members sampled wide a wide variety of grains, vegetables and fruits and learned new ways to prepare and store them. Each CHIP member was presented with a copy of this book and could easily follow along.
ARMENIAN CHRISTMAS PORRIDGE (Photo below)
1 cup slivered almonds
1 cup pearl barley
3 qts water
2 cups chopped dried apricots
1 1/2 cups raisins or chopped dates
1/3 cup honey
1 tsp salt
1/2 tsp ground coriander
SPREAD slivered almonds in a shallow pan, toast in a 350 F deg. oven for about 8 minutes. Set aside. COMBINE barley and 2 qts of the water in a 4 qt. pan. PLACE over medium-low heat, cook uncovered for 45 min., stirring occasionally. Add chopped apricots, raisins (but not dates) and the remaining 1 qt. water. Continue cooking, uncovered, for 30 minutes until very thick. Stir often. Add honey, salt and coriander and cook, stirring, 5-10 minutes longer. REMOVE from heat and add dates, if used. SERVE warm with milk. GARNISH with whole almonds and apricot halves for a festive breakfast. Can be made the day before and re-warmed. Serves 8.
ARMENIAN CHRISTMAS PORRIDGE
SUPPER RECIPE (from COOKING BY THE BOOK) MARCELLA'S FAVORITE POTATO SOUP
4 1/2 cups milk (tofu or soy milk), 4 cups cubed, peeled potatoes, 1 cup thinly sliced celery, 1/2 cup chopped carrots, 1/2 cup chopped onions, 2 tblsp snipped fresh parsley, (or 1 tbsp dry) 1 1/2 tblsp chicken style seasoning (recipe follows), 1 1/2 tsp salt, Dash dillweed, 5 tblsp all-purpose flour, 1/2 cup milk, 2 tblsp margarine (Smart Balance), melted. PLACE milk in large heavy saucepan and slowly heat as you prepare vegetables. PREPARE vegetables and add to milk in saucepan. (Marcella runs them all through her food processor using the French Fry blade.) ADD seasonings. COVER and simmer until vegetables are tender, about 15-20 minutes. PLACE flour and melted margarine in small bowl and gradually add milk, stirring until smooth and no lumps remain. STIR into soup and cook, stirring constantly until thickened and bubbly. (If using dairy milk, keep heat low and stir occasionally to prevent sticking to bottom of pan.) Serves 6.
LUNCH RECIPE (from CHIP MANUAL, GETTING STARTED)
GREEK SALAD (serves 4): 1/2 red onion, 3 Roma tomatoes, 1/2 head romaine lettuce, 12 Greek olives, 1/2 large green pepper, 1/2 long cucumber, 1/2 clove garlic, 1/2 cup garbanzos (save fluid), Greek Salad Dressing (below) Chop all ingredients except garbanzos and olives and mix everything. Add dressing and toss well.
GREEK SALAD DRESSING (makes 1 cup): 1/4 cup garbanzo juice, 1/3 cup lemon juice, oregano to taste, 1 Tbsp olive oil, 2 Tblsp honey. Blend until smooth. Chill well.
MOCK MAYONNAISE from GETTING STARTED
Makes 1 1/2 cups.
10 oz silken tofu
1/8 tsp garlic powder 1/4 cup lemon juice Blenderize thoroughly until smooth. Refrigerate until chilled.
ONE DISH POTATO MARVEL (from MOTHER EARTH NEWS March 2005)
Scrub and steam one pound of potatoes. Mash them with one cup chickpeas (garbanzo beans), 2 tblsp olive oil and 1/2 cup of chopped cilantro, basil or parsley. Season to taste.
Cherry Tomatoes from Judy's Garden.
