Christmas Oatmeal

This is my favorite way to use leftover oatmeal and cranberry sauce. Here is a recipe for my favorite homemade cranberry sauce:





Cranberry Sauce

2 cups Sugar
1 cup Pineapple Juice, from reserved juice
1 cup Water
1 - 20 ounce can Pineapple Tid Bits, juice reserved
6 cups Fresh Whole Cranberries

Combine sugar, juice and water in large pot. Bring to boil.

Add cranberries. Bring back to boil. Reduce heat. simmer gently for 5 minutes, stirring occasionally.

Add pineapple. Continue cooking another 5 minutes.

Move to container. Cover and cool completely. Refrigerate before serving.


Okay, now for the Christmas Oatmeal. What I do is warm up leftover oatmeal in a sauce pan with about 1/2 to 1 cup vanilla soy milk. As the oatmeal warms, break it apart with a wooden spoon. Once it is warmed through, mash with a potato masher to get desired consistency.

In a small bowl, dessert size works well, spoon about two tablespoons of your leftover cranberry sauce into the bottom. Top cranberry sauce with warmed oatmeal and sprinkle with brown sugar. Can you say, "YUM!"?

I absolutely love this, and I hope you enjoy it as well.

Happy Sabbath!

Today, I thought I would share a recipe. This is a great standby. It is simple, nutritious, delicious, and can be cooked in the crockpot. Perfect for a Sabbath meal. What more could you ask for? Enjoy!




Pottage of Lentils
This stew-like soup is a scrumptious and hearty meal. Perfect for a cold winter's day served with a nice loaf of crusty bread.

2 Tablespoons Olive Oil
1 Spanish Onion, chopped
2 Large Carrots, sliced
6 Stalks Celery with Tops, chopped
4 Large Red Potatoes, chopped
4 Cups Vegetable Stock, near boil
2 teaspoons Ground Black Pepper
3 teaspoons Garlic Powder
1 - 2 cups Red Lentils, rinsed
3 Bay Leafs

Saute vegetables in olive oil until tender.

Add all ingredients to crockpot. Cook on high for one hour.

Change temperature to low. Cook another five hours.

Add the following ingredients:

1 teaspoon Sea Salt

6 dashes Hot Sauce, or to taste

The Juice of One Lemon

1 teaspoon Tumeric

Cook another hour.

* Serve with a salad and some good, crusty bread.

Vegan Potato Salad

The humble spud! Is there a less expensive, more versatile food product out there? This version of potato salad is absolutely delicious. My 14-year-old son who cannot stand traditional mayonnaise based potato salad gave this one a try when I was testing the recipe for a cooking class. It earned two enthusiastic thumbs up from the pickiest eater in the house. What more encouragement do you need to give this one a whirl?

1/2 cup Cashews
1 teaspoon Salt
1/2 Tablespoon Honey
1/8 cup Lemon Juice
1/2 + 1/8 cup Boiling Water

Blend the above ingredients until smooth. This will seem a little thin compared to real mayonnaise. Upon refrigeration it will slightly thicken, so chill it while you prepare the ingredients listed below.

4 cups Potatoes, diced, cooked and cooled
1/4 cup Onions, finely chopped
1/2 cup Celery, finely chopped
1/2 Green Olives, diced

Combine above ingredients in large mixing bowl. Add 1 teaspoon Dill Weed to the mayonnaise, and mix all ingredients together. Cover and chill before serving to allow flavors to meld.