Cold Pea Soup

I must think of a more appetizing name for this. It is adapted from a Martha Stewart recipe.

Melt 2T butter and add 1 c green onion and 1 diced potato. Cook five minutes. Add 1/4c apple juice and 2c chicken broth and 2c water. Cook until potato is soft. Add 2c frozen peas. Cook 2 minutes. Run it through the blender. Add 1c buttermilk and salt and pepper. Serve cold.

Amy's Rice Salad

Amy is in one of my homeschooling co-ops. She brought this salad for a potluck and was besieged with recipe requests. I made a few modifications.

Mix together:
brown rice, cooked and cooled
chopped celery, carrots, cucumber and scallions
nuts
dried cranberries

Dressing:
2tbsp olive oil
1tbsp rice wine vinegar
1tbsp brown sugar
salt
pepper

Gypsy Soup

This soup is so incredibly excellent. I need to double the recipe next time.

INGREDIENTS

* 4 tablespoons olive oil
* 2 cups chopped onion
* 1/2 cup chopped celery
* 2 cloves garlic, crushed
* 2 cups diced peeled sweet potatoes
* 1 teaspoon ground turmeric
* 1 teaspoon salt
* 1 pinch ground cinnamon
* 1 pinch cayenne pepper
* 3 cups chicken stock
* 1 tablespoon soy sauce
* 1 cup chopped fresh tomato or one can of diced tomatoes
* 1 1/2 cups cooked garbanzo beans

DIRECTIONS

1. Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with turmeric, salt, cinnamon, and cayenne. Stir to blend, then stir in chicken stock and soy sauce. Cover, and simmer over low heat for 15 minutes.
2. Add tomatoes and garbanzo beans to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender.