The Pagan Heart
Easy Family Recipes

August-September 2005 Issue
   

Easy Family Recipes

Asparagus and Sweet Corn Soup
Makes 4-6 servings

• 2 cans sweet corn
• 1 can asparagus tips and pieces
• cooking spray
• 1 level tablespoon plain flour
• 1/2 level tablespoon chicken stock powder
• 2 cups water
• 2 medium onions, diced
• 5 oz evaporated milk
• salt and pepper to taste

1. Puree half the corn kernels.
2. Spray the bottom of a large saucepan, add onion and saute until soft. Add water and bring to the boil.
3. Combine flour with a little water to make a smooth paste and add to the water and onion mixture, stirring until simmering.
4. Add stock powder and all remaining ingredients except the milk, salt and pepper. Bring to the boil, simmer for 10 minutes with lid off, stir occasionally to avoid mixture from sticking.
5. Pour in milk and add salt and pepper to taste, bring back to the boil and serve.

Beef Roast Sandwiches
I use rump because its very cheap, cheap is ok since it cooks all day. Trim off all visible fat.

• 1-2 can/bottle beer
• 1 or 2 can beef broth - not the concentrate
• 3-4 cup water
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• French bread
• Sliced provalone or mozerella

1. The amount of liquid depends on the type crockpot you have. A round crockpot needs less liquid, but an oval one will need more. You want the roast covered with the liquid or close to it or it will be too dry. Place all ingredients in the crock pot and cook all day. The longer it cooks the juicer and more tender the meat. Cut or shred meat (depending on how cooked it is), serve on french bread (toasted if you like) with juice for dipping on the side. Melt provalone or mozerella over the top.

Easy Avocado Wraps
Makes 2 servings

• two whole wheat tortillas
• 1 avocado, halved then sliced
• 1 tomato, chopped - heirloom varieties add a lovely flavor and firm texture
• 1 sm. red onion, finely chopped OR 2 sliced scallions (optional)
• shredded cheddar cheese (or a mixed variety - prepackaged)
• Fresh corriander (cilantro)
• plain yogurt
• fresh salsa

1. On two seperate plates lay one tortilla flat. Sprinkle shredded cheese on top of tortillas. Sprinkled half the chopped tomatoes on top and then the onions and corriander (cilantro) if desired.
2. Microwave each plate for approx. 20-30 seconds or until the cheese is just melted.
3. Next lay half of avocado slices on each tortilla - slightly off to one side so the are not centered. Be careful not to burn your fingertips - the tortillas will be hot.
4. Add a small amount of plain yogurt and fresh salso if desired. Wrap up tortilla like a burrito and cut in half on an angle. Garnish with a sprig of fresh corriander (cilantro).

Jamie's Low Carb Chicken Soup
Makes 4 servings

• 2 cups cooked and chopped boneless skinless chicekn breast
• 1 yellow onion, diced
• 3 garlic cloves, chopped (optional)
• 3 celery ribs, diced
• 4 cups water
• 2 knorr vegetable boullion cubes
• 1 teaspoon each pepper,thyme,rosemary,parsley

1. Combine water with herbs and boullion. Add celery and chopped onion simmer for about 15 minutes add chicken and heat until ready to eat.

No Bake Oatmeal Cocoa Cookies

• 2 C. sugar
• 1/3 cups lard (you may substitute butter)
• 1/2 cups milk
• 1/4 cups cocoa
• 1/2 cups peanut butter
• 1/2 tsp vanilla extract
• 3 cups rolled oats

1. In a medium saucepan bring sugar, butter and milk to a boil then remove from heat. Meanwhile, in a large mixing bowl combine cocoa, peanut butter and vanilla extract. Pour milk mixture into mixing bowl and combine until smooth. Add oats and mix well.
2. Drop 1/2 tbsp. full onto wax paper and let dry.

Quick Greek Pizza

• flatbread or pita (whole wheat)
• Greek salad dressing
• shredded mozzarella cheese
• crumbled feta
• sliced black olives
• cucumber (diced)
• tomatoes with basil and oregano (I buy diced in can)
• red onion
• olive oil

1. Preheat oven to 350. If using flatbread, lightly brush with olive oil and crisp for 5-10 minutes in oven before preparing. If using pita, 3-5 minutes.
2. Remove bread from oven and spread salad dressing on bread. Cover with mozzarella cheese. Add toppings to taste. Put back in oven and bake for 8-10 minutes until cheese is melted.