Garden Tomato Soup

In a stock pot combine (or you can do this in a crockpot all day, if that is easier):
8 cups roughly chopped or canned diced/crushed tomatoes, with juices
1 large onion, roughly chopped
3 cloves garlic, minced
2 carrots, thin sliced
2 stalks celery, sliced
1 c summer squash, sliced
6 c meat stock
1/2 t fresh ground pepper
1 T dried basil
salt to taste (it will need some, at least)
Simmer until all your veggies are soft, then blend or puree it to make it smooth. Right before serving add a T or so of heavy cream to the bowl of soup for a creamier version.

I canned this rather than freezing it this month as I think a lot of us are currently low on freezer space since it is the time of year when our bulk meat deliveries happen. To can this, prepare your jars, lids and rings, then fill. Process 25 minutes at 10 pounds pressure for pints and 30 minutes at 10 pounds pressure for quarts.

The croutons are simply grilled cheese sandwiches I cut into crouton size. Toast in the oven when you're ready to eat them, until they crisp up a little.

Waffles

This is my favorite waffle recipe. It's really good if you use cream in place of some milk. We get our milk and cream at Picket Fence Creamery
I pretty much follow this recipe from Epicurious:

Waffles

Butternut Squash Gnocchi with Sage Butter

I've never made gnocchi, but I love squash and I love dumplings so I'm hoping this is delicious.

Ingredients:
8 C Roasted and pureed butternut squash
Approx. 5 C all purpose flour (Honestly, I lost count. I added flour until the dough was sticky)

Turn dough onto lightly floured surface. Knead gently and briefly. Cut dough into smaller sections. Roll dough into 1/2 inch thick ropes and cut crosswise into 3/4 inch pieces. Transfer gnocchi to lightly floured baking sheets. Let dry for up to two hours. Freezes for one month.

To cook:
Cook gnocchi in two or three batches in a large pot of salted, boiling water. Stir occasionally, for two to three minutes, or until they float to the surface of the water. Remove gnocchi from pot and set aside while you make the sage butter sauce.

Sage Butter Sauce (enough for one family):
1 stick of butter
2 Tbsp chopped fresh sage

Cook butter over medium heat until just golden, stirring often. Add sage. Add gnocchi and cook until heated through and coated with butter. Season with salt and pepper. Sprinkle with 1/4 C Parmesan.

Recipes were adapted from Bon appetit and a blog called Hungry Cravings.

*I cooked these by breaking them apart in the freezer bag and dumping them into boiling water. They looked gummy in the water, but it didn't last long.

Fried Rice

I vaguely followed this recipe:

(serves 10)

2 lb tofu or tempeh (steamed 10 min. and cooled)
(add additional 1 pound tofu if omitting eggs)
10 cups brown rice
3 tablespoons oil
6 tablespoons sesame seeds, crushed or ground
3 slices fresh ginger (omit, if dried, nit the same)
1 cup sliced onion
1 cup sliced celery
1 bunch shredded spinach leaves
6 eggs (optional), well beaten
1 cup whole peas or peas and diced carrots
3 tablespoons tamari

If you use eggs, preheat and oil the saute pan and pour the beaten eggs in in a very thin sheet, like a crepe. When eggs are thoroughly cooked, remove egg sheet from pan, cool and stack. When all the egg is used, shred into thin strips with scissors or a sharp knife and set aside. You can do this the day before.

In large heavy skillet or wok brown cracked sesame seeds and ginger in oil. Add tofu or tempeh and brown.

Now stir in onions, celery, and spinach leaves. When cooked through (a few minutes), add rice and peas. Mix with rice and vegetables.

Add egg strips if used and 3 tablespoons tamari, mix. Freeze in zippered plastic freezer bags.

Falafel

1 cup dried chickpeas
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt and Pepper
Oil for frying

Preparation:
Soak beans overnight. Drain, put in pan covered with water, bring to a boil.

Boil for 5 minutes, simmer about an hour. Drain and cool.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl.

Add flour. Mash everything together. Use food processor if you want. End result: paste.

Form small balls, about the size of a ping pong ball.

Fry in 2 inches of oil at 350 degrees until brown.




Serve hot.

We typically eat these in a pita with lettuce, tomato, and hummus or tahini or yogurt sauce if we have any. Randy is also having me send along some zatar, because he loves it.

I'm obviously not providing the lettuce and tomato or hummus/tahini, because none of them freeze well. Use what you have on hand. There's also nothing wrong with eating them plain on pitas.

(If you're making them at home from scratch, You can also form this into a patty and serve like hamburger, but you won't fool anyone.)

Pierogies!

Pastry:
1 1/2 c unbleached allpurpose flour
1/4 t salt
1/4 pound cold unsalted butter, cut in pieces
5 T ice water

Filling:
2 sliced potatoes (boil and mash them) or about 2 c leftover mashed potatoes
3T butter
2 c finely shredded/chopped cabbage
1/4 c onion, finely chopped
1 c cottage cheese
1 1/2 c grated cheese, like sharp cheddar or a nice mix
1 egg
1/2 t salt
2 t dried parsley
1/4 t fresh ground black pepper
Or use nice seasoning blend. The flavors aren't too strong here.
You can also totally add a nice chopped kielbasa to this-it would be great. Or try different meats. But my goal was that of the veg/seafood dish, so I left meat out.

Wash: (OPTIONAL)
1 egg, with 1 T water
poppy or sesame seeds

Dippin' sauce-sour cream, ranch dip, sweet chili dressing

Preheat oven to 400 degrees F.
Cook your potatoes and mash them, if you aren't using leftovers. While they are cooking, make the pastry dough by mixing the flour and salt with the butter, cutting the butter in, until you have cornmeal like texture. Add the water slowly, and make into a ball, being careful not to overwork the dough. Cover and chill while you work on the filling.
Saute the cabbage and onion in butter over medium high heat. Once it is softened remove and mix with the potatoes, cheese and seasonings.
Divide the dough into 6 equal portions and make into balls. Roll out into a circle, about 6 inches in diameter. Place about 1/2 filling into one half of the circle, and fold over into a crescent shape. Crimp the edges and place onto a greased or silicone lined cookie sheet. Repeat with the rest of the dough.
Mix up the egg wash and brush on each pastry. Sprinkle with seeds and bake in the oven until the tops are browned a bit.