Brunch Recipes

Baked Oatmeal  (from Karla)
  • Mix together with electric mixer until yellow and glossy
    • 1 cup Vegetable Oil (may use 1/2 cup Oil and 1/2 cup Applesauce)
    • 1 cup Sugar
    • 4 large Eggs
  • Add remaining ingredients and beat on medium speed until blended
    • 6 cups Oats, Regular or Old Fashioned, not instant
    • 1 Tbls plus 1 tsp Baking Powder
    • 1 tsp Salt
    • 1 tsp Cinnamon
    • 2 cups Milk
  • Optional
    • Oats are gluten free but may be cross contaminated; choose Gluten Free Oats, as needed
    • May add 2 cups fruit such as blueberries, apples, or combination of dried fruit and nuts (dried cranberries with pecans is great!)
  • Pour into greased, 9X13 pan.
  • Bake at 400 degrees for 30-40 minutes. Serve warm, cooled or chilled, with milk. Serves 15-18.
    • Enjoy your leftovers! Freeze what will not be eaten within two days.
Evan adds: This is a tremendously forgiving recipe. Substitute almond milk to make it vegan. You can leave the oil out and it still is good. Can be made easily by hand, no electric mixer required.



Soup Recipes from Ben S

Harira   -- Moroccan Ramadan soup
Ready in 20 minutes
Serves 20 people +

Note: Make the soup the day of or the night before.  Add water when you are serving.  I make the soup “concentrate” to bring to church.  
The pot is only half full for easier transport.  I add the water and more bullion/salt at church to adjust for the congregation that day
Ingredients
  • 3 28 oz crushed canned tomato
  • 1 6 oz tomato paste
  • Cilantro
  • 1 cup lemon juice
  • Few slices of ginger or ginger powder
  • 1 onion
  • 3 clove of garlic
  • 1 stick cinnamon
  • 1 tsp up to 1 Tbsp turmeric
  • 1 head  of cabbage
  • 5 can of kidney bean (16 oz) and/or chick pea
  • 2 cups of lentil (red or yellow)
  • 1 lbs of elbow macaroni
  • Vegetable bullion, salt:  to taste
  • 3 tbsp oil
  • Water as necessary
Preparation
  1. Prepare fresh vegetables:  chop cabbage, slice ginger, chop onion, crush garlic, chop cilantro.
  2. Heat oil in soup pot: add garlic, onion, ginger - saute.
  3. Add cabbage and saute until slightly wilted
  4. Add the rest of the ingredients except
  5. Separately: boil macaroni according to direction and set aside.  Add macaroni when serving.

Recipe 2 - Dhal  -- Indian Spiced Lentil
Ready in 20 minutes; Serves  people

TipsI thought this will complement the soup(s) we serve.  The dhal tend to thickens as time goes by. So, it can serve as a bread topping


Ingredients
  • 2-3 cups of lentil (yellow or red)
  • 5 pods Cardamom
  • 2 cloves of garlic
  • 2 tsp curry powder
  • Oil
  • salt
Preparation
  1. Crush and chop garlic:  fry in oil until fragrant (medium low heat, don’t let the oil smoke), add curry powder
  2. Add cardamom, saute a bit. Add lentil and add about 4 cups of water.  Bring to boil and stir fairly often. Lentil can burn at the bottom of pot.  Dhal is done when the lentils are about the consistency of next day pea soup.  Add salt to taste


RECIPE 3  Veggie Panang Curry

TipsHere is the asian market you can get the panang paste and other ingredients from the Asian market at 2021 Shaffer Ave, Elkhart, IN 46517
 Make the soup the day of or the night before.  Add water when you are serving.  I make the soup “concentrate” to bring to church.  The pot is only half full for easier transport.  I add the water and more bullion/salt at church to adjust for the congregation that day

Ingredients
  • 4 oz Maesri Panang Curry Paste (pink can)
  • ½ gal coconut milk -plain flavor
  • 1-2 can of coconut milk
  • 2-3 fresh lime
  • Lime leaves 10-15
  • vegetable( 2 eggplant, cabbage, cauliflower, tomato, zucchini, kale, etc)
  • Tofu (optional)
  • ½ cup of palm sugar or substitute with brown sugar 
  • salt
Preparation
  1. Chop vegetables:  The vegetables to put in this soup is very flexible, just choose mild flavored veggies and veggies that can absorb flavor.
  2. Saute the paste: just for a few second, add coconut milk (canned or the drinkable one).  If you use the canned one, I usually dilute with 1-2 cans of water per can of coconut milk.
  3. Add veggies: You should have about 6 cups of veggies or more if the veggies really shrink after cooking (like kale or cabbage or eggplant).  Adjust 
  4. Chop Lime leaves very fine and add before serving