Thursday Thirteen

I had no time for the TT's yesterday. Sorry!

Thirteen Dishes I Love to Cook and Eat

Perogis!
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I learned how to make these in Canada, from a cousin's wife, Tonya. I think they originate from somewhere in Eastern Europe. They are made of something like pasta and contain cheese and potato filling. Boiled and then fried in butter!!!! They take practically all day to make. They are Grace's favourite food, so I have to make them occasionally, but so time-consuming.

Roast Chicken Sunday Lunch
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With roast potatoes, bread sauce and all the traditional vegetable accompaniments.

Poverty Soup
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Lentil and vegetable soup. My mother made this with a ham bone when I was a child. Now, with a vegetarian husband, I make it without. It still tastes great. It's so cheap we tend to eat it a lot near the end of the month, just before payday! My friends W calls it Hobo Soup. I love that!

Baked Bean Loaf
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Another cheapy. Tins of baked beans with sauteed onions, breadcrumbs and cheese. Mashed up and poured into a loaf tin.

Vegetable Curry
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Any veg I have handy with tinned tomatoes and spices. Served with Basmati Rice and cucumber raita.

Pasta with sundried tomatoes
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I first had this in Florence, then variations in California. Every time I cook it, it's different. Basically: cream cheese, dried tomatoes, cherry toms, pine-nuts, pesto and fresh basil with fine pasta.

Cheese scones
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My aunt taught me how to make these in Wales when I was a little girl. I love them and they go wonderfully with Poverty Soup.

Baked Rice
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With cheese and green chilies, sour cream. Smooth, creamy, hot and fresh tasting all at once. From an American cookbook given to me by a NY friend 20 years ago, this has become a family classic.

Carrot and Coriander Bread
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Coriander (cilantro) chopped and grated carrots in an ordinary white loaf makes it really special. I like taking this to potlucks. Carrot and coriander make a great soup combination also.

Stovies
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Sliced potatoes and onions in a heavy bottomed pan with a little water, salt and pepper, cooked slowly on the top of the stove. This is a traditional Scottish dish my mother made.

Split Pea soup
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Made in a crockpot, so easy and nutitious, low fat and high in protein. Another Canadian classic, though there it's often made with bacon.

Green Pea and Cheddar Cheese salad
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Only worth making when I have fresh green peas. So, not very often. {g} Fresh sliced mushrooms, celery, red pepper, radishes with peas and grated cheddar in a light dressing. Such a summery taste!

Mince Pies
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Made with home-made mincemeat, these just sum up an English Christmas.