African Vegetable Curry


1 tablespoon olive oil
1/2 medium red onion, diced
1 medium red bell pepper, diced
1 small cauliflower, cut into bite-sized pieces (about 4 cups)
2 medium cloves garlic, minced
1 tablespoon curry powder
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons turmeric
1 teaspoon cinnamon
1 teaspoon smoked paprika
1/4 teaspoon clove
1 15-ounce can chickpeas, drained and rinsed
1/4 cup golden raisins
3 to 4 cups low-sodium vegetable broth
salt, to taste
2 to 3 cups brown rice, quinoa, or millet for serving

Heat olive oil in a large skillet or stockpot over medium heat. Add onions and peppers, cooking until onions are soft, about 5 minutes. Then add cauliflower and continue to cook until cauliflower starts to brown. Add in the garlic and cook for 1 minute more.

Next, combine dry spices in a small bowl. Whisk to combine. Then add to the pot with cauliflower. Stir and let toast for a minute.

Finally, add the chickpeas, raisins, and 3 cups of vegetable broth. Bring to a boil. Reduce heat and simmer for 25 to 30 minutes, stirring and tasting occasionally. Sauce will thicken as it cooks. Add 1/2 cup of vegetable broth as needed. Add salt to taste. Serve over grains with fresh herbs.


Chicken Curry


Chicken pieces
4 tablespoons oil
4 onions sliced
4 tablespoons apricot jam (smooth)
2 tablespoons medium curry powder
3 bay leaves
1/4 cup white vinegar
6 cups chicken stock

Fry onions in oil until brown.  Set aside. Season chicken and brown until golden. Add all ingredients. Simmer with lid on for 1 1/2 – 2 hours (if chicken is too soft, take out)

Remove lid for last 1/2 hour to thicken sauce.  Sauce must be boiling to thicken.


Favorite Green Salad Dressing


1 ½ Cups Sugar
1 ½ Cups White Vinegar
¾ Cup Apple Cider Vinegar
4 Cups Oil
1 ½ Teaspoon Crushed Garlic
5 Teaspoons Salt
7 Teaspoons Mustard Powder
1 Cup Light Mayonnaise
1 Teaspoon Parsley
1 Teaspoon Garlic and Herb Spice
½ Teaspoon Paprika
½ Teaspoon Black Pepper
Few Drops Tabasco

Process just to blend and taste.  Over-processing makes dressing too thick.  Check for salt, pepper and sugar.  Keep in fridge for daily use, makes a big quantity. 


Oriental Green Salad


1 butter lettuce
8 spinach leaves, shredded
1 can mandarins, fresh pineapple or mango slices
1 cup grapes, halved and seeded
Avocado cut into wedges and sprinkled with lemon juice
1/2 cup chopped spring onions
1/3 cup toasted pine nuts


3/4 cup balsamic vinegar
3/4 olive oil
2-3 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
Few drops tabasco
2 teaspoon soya sauce

Blend dressing ingredients.  Arrange lettuce and spinach on a platter and toss with fruit and spring onion.  Just before serving cover salad with dressing and top with avocado, spring onion and toasted pine nuts.


Vegetable Soup


2-3 onions, sliced
Celery (3 sticks)
Turnips (2)
Potatoes (4-6)
Bunch of Italian parsley
Optional: Pumpkin and/or butternut squash

Onions must be glassy with 2-3 tablespoons of oil. (medium heat) Add in order veggies.  Let simmer for a while (10-15 min). Add water and soup cubes. 3 cubes (veggie).  Cover veggies with water.  Add cup water after too.  Add salt & pepper.  Boil slowly for 2 – 2 1/2 hours on low heat.


Arlene’s Chicken Curry


Chicken pieces
2 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground ginger
2 teaspoons curry powder
1/2 cup chutney
1 teaspoon lemon juice
2 tablespoons apricot jam
Optional: 4 bananas peeled
Optional: canned pineapple


Mix oil, salt, ginger, curry, chutney, lemon juice and jam.  Rub chicken into it.  Put in dish and pour remaining sauce over.  Allow to marinate over night. Cover and bake at 350 degrees for 1 hour.  Remove cover and bake for 30 more minutes.


Banana Bread


3 very ripe bananas
1/2 cup oil
3/4 cup sugar
2 eggs
1 1/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons flax seeds

Heat oven to 350 degrees.  Beat oil and sugar.  And egg and continue beating.  Add flour, baking powder and baking soda. Continue beating.  Mash bananas and add to mixture.  Pour into pans.  Bake for 45-55 minutes.


Stan & Pete Salad Dressing


3 celery stalks
3-4 spring onions
1 cup oil
1/2 cup sugar
1/2 cup vinegar
2 teaspoon dry mustard powder
1 1/2 teaspoon salt
Black pepper to taste

Blend all ingredients together.


Peanut Butter Bars


2 cups (1 package) Osem parve tea biscuits – crushed in a food processor
2 cups confectioner’s sugar
3/4 cups melted margarine
12 ounces creamy peanut butter, room temperature
1 – 12 ounce bag parve chocolate chips, melted

Combine the crushed biscuits and the sugar in a food processor. Add the melted margarine and the peanut butter. Mix well and pat evenly into 9 x 13 inch pan. Top with the melted chocolate chips. To avoid cracks in the chocolate layer, with a sharp serrated knife, cut into bars after cooling in the refrigerator but before completely chilled.  Store covered in refrigerator.  Freezes well.