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1 head sui choy washed and coarsely chopped
6 green onions thinly sliced
1package ramen noodles (with ½ of seasoning for dressing)
1/2 cup125 ml sliced almonds/cashews/hazelnuts
1/3 cup80 ml sesame seeds
3 Tbsp45 ml butter/oil

Options:
orange sections
dried cranberries

Dressing:
1 3/4"4.5 cm piece of grated ginger
1/3 cup80 ml vegetable oil
1/3 cup80 ml rice vinegar
3 - 4 Tbsp45 - 60 ml sugar
3 Tbsp45 ml soy sauce
1 Tbsp15 ml sesame oil
½ package ramen seasoning

SAUTÉ ramen in butter one minute.
ADD almonds; sauté one more minute.
ADD sesame seeds; sauté until golden (a further 3 – 6 minutes).
MIX cabbage and onions in large bowl.
MIX dressing ingredients in a 2 cup250 ml measuring cup and WHISK.
TOSS dressing with cabbage, then TOSS in nut mix.


Notes:
Serves 6? Can be refrigerated for 2 days. Do not freeze.
This recipe can be easily halved by adding only ½ the head of cabbage, 3 onions and reserving ½ the dressing and nut mixes for a later meal.

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2 1/2 cups625 ml dry kidney beans, soaked/2 cans*
1 cup250 ml tomato juice
1 cup250 ml uncooked bulgur
2 lbs900 g stewing beef
2 chopped onions
7 large cloves minced garlic
1 diced carrot
1 diced rib of celery
2 tsp10 ml cumin
2 tsp10 ml basil
2 tsp10 ml chili powder
1 1/2 tsp8 ml salt (*a little less if beans are canned with salt)
black pepper
1 chopped bell pepper
14 1/2 oz430 ml can tomatoes (include juice)
3Tbsp45 ml /1/2 a small can tomato paste

Serve with:
Minced fresh parsley
Grated Monterey jack/cheddar cheese

If using dry beans, SOAK in plenty of water for at least 10 hours.
DRAIN, RINSE and SET ASIDE.
In a pot, ADD beans and COVER with water.
HEAT to a BOIL, then TURN down to SIMMER.
COOK until beans are tender (2 hours for raw beans, ½ hour for canned.)
DRAIN and SET ASIDE.
In a small pot, HEAT to a BOIL the tomato juice.
ADD bulgur. STIR and SET ASIDE.
In a large pot, BROWN the beef over medium-high heat (about 10 minutes.)
ADD onion, half the garlic, carrot, celery and seasonings.
COOK over medium heat 5 minutes.
ADD bell pepper. COOK over medium heat 5 minutes.
ADD beans, bulgar wheat, tomatoes, and tomato paste. SITR well. SIMMER 15 minutes.
ADD remaining garlic.
SIMMER 15 minutes.

For Slow-Cooker:
If using dry beans, SOAK in plenty of water in the cooker (no heat) for at least 10 hours.
DRAIN and RINSE beans.
In a skillet, BROWN the beef over medium-high heat (about 10 minutes.)
ADD all ingredients (except the parsley and cheese) plus 2 cups water to the cooker.
COOK 6 hours on high for raw beans, 4 hours for canned.

Notes:
Serves 6. Can be refrigerated for 3 days. Carrots will go a little spongey if frozen.

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2 peeled and thinly sliced potatoes
2 peeled and thinly sliced beets
4 cups1 litre stock/water
2 Tbsp30 ml butter/oil
1 1/2 cups375 ml chopped onion
1 tsp5 ml caraway seed
2 tsp10 ml salt
1 stalk celery
1 large sliced carrot
3 cups750 ml chopped/grated red cabbage
1/2 tsp3 ml black pepper
1/4 tsp1 ml dill weed
1 Tbsp15 ml cider vinegar
1 Tbsp15 ml honey/brown sugar
1 cup250 ml tomato purée

Options:
1 Tbsp15 ml raisins
3 Italian sausages

Serve with:
sour cream
dill weed
chopped tomato
1 loaf dark rye bread

SIMMER potatoes, beets and stock in saucepan 20 minutes.
COOK onions and butter in a large kettle 5 minutes.
ADD caraway and salt (and sausages); cook 8 minutes.
ADD celery, carrots, cabbage and liquid from beets; cover and cook 10 minutes.
ADD potatoes, beets, pepper, dill weed, vinegar, honey and tomato purée (and raisins).
COVER and SIMMER 20 minutes.
Serve with toppings and bread.

For Slow-Cooker:
1 lbs450 g stewing beef dredged in flour is a nice substitute for the Italian sausage, but only in the slow-cooker.
SAUTÉ onions (and sausage or beef) 8-10 minutes. (Drain sausage fat.)
ADD all ingredients to cooker.
COOK on high 4-6 hours or low 6-8 hours. STIR once midway through cooking.

Notes:
Serves 6? Can be refrigerated for 3 days or frozen 1 month.
Slicing the vegetables creates a stew-like consistency. Processing the onion, celery, carrot and cabbage is quicker and makes it soup-like (don’t process the potatoes and beets.)

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4 - 5 lbs1.8 - 2.2 kg boneless, or 8 - 9 lbs3.6 - 4 kg bone-in lamb shoulder
2 1/2 tsp13 ml salt
1 1/2 tsp8 ml black pepper
2 Tbsp30 ml olive oil
1 chopped onion
1 chopped rib of celery
1 peeled and diced carrot
1 peeled and diced small turnip/parsnip
1 tsp5 ml ground coriander seed
1 tsp5 ml ground cumin
1/2 tsp2.5 ml turmeric/fenugreek
a pinch of saffron threads/powder/curry powder
2 cups500 ml beef/lamb/vegetable stock
1 cup250 ml tomato puree
1 bay leaf

Serve over:
mashed potatoes/rice/egg noodles

PREHEAT oven to 425F220C.
RUB 1 tsp5 ml salt and 1/2 tsp2.5 ml pepper onto lamb.
HEAT oil in a large oven-proof pot over high heat.
ADD lamb; BROWN on all sides (2 minutes a side).
REDUCE heat to medium.
ADD onion, celery, carrot, turnip, 1 1/2 tsp8 ml salt, 1 tsp5 ml each of pepper, coriander and cumin, 1/2 tsp2.5 mlturmeric and a pinch of saffron.
COOK 10 minutes.
ADD stock, tomato puree and bay leaf.
COVER, BRING to a simmer.
PLACE in oven. REDUCE oven to 325F160C.
COOK 2-2 ½ hours (up to 3 ½ hours if bone-in).
REMOVE bay leaf.

For Slow-Cooker:
RUB 1 tsp5 ml salt and 1/2 tsp2.5 ml pepper onto lamb.
HEAT oil in a Dutch oven over high heat.
ADD lamb; BROWN on all sides (2 minutes a side).
PLACE in cooker.
REDUCE heat of Dutch oven to medium.
ADD onion, celery, carrot, turnip, 1 tsp5 ml salt, 1/2 tsp2.5 ml each of pepper, coriander, cumin and turmeric and a pinch of saffron.
COOK 10 minutes.
ADD to cooker along with 1 1/2 cups375 ml stock, tomato puree and bay leaf.
COOK on high 4 hours or low 7 hours.
REMOVE bay leaf.

Notes:
Serves 6. Can be refrigerated for 3 days or frozen 1 month.