Tim A. Hicks's Blog

Since my wife likes veggies, I have taken a Pasty recipe and omitted the meat. So, for all you pasty purists out there, please forgive me for taking liberties with the recipe; and for those of you who are vegetarians, you can now have the same great taste, but without the meat. So, without further ado…

What you need:

Stuff you need
Pasty Crust
3 Cups Flour
1 ½ sticks of cold margarine, butter, or shortening (you choose)
1 tsp Salt
1 Pastry cutter
1 Cup Cold Water


Pasty Filling
1 Onion, diced
5 potatoes, diced
4-5 Carrots, diced
1-2 Turnips (1 large or 2 small), diced
1 tsp Salt
1 tsp Pepper


Putting it Together:
Take 3 cups of flour and add to a large bowlAdd 1 tsp of salt and mix into flour Flour with salt addedTake the margarine and cut it up into slices (about 6-8 slices. The number of slices does not matter. It just makes it easier to cut into the flour) Sliced butterAdd a few of the slices into the flour and using the pastry cutter, cut into the flour until crumbly Butter added to flour prior mixingAdd a few more slices of the margarine into the flour and repeat until all the margarine is addedContinue cutting margarine into the flour, until thoroughly incorporatedTake the cold water and add about ¼ cup to the dough and mix with forkContinue to add water a little at a time until dough comes together and forms a ball Completed dough ready to restWrap dough in plastic wrap and put in refrigerator while you prep the veggiesTake the onion and dice into small pieces and add to a large bowlPeel and dice the potatoes into small pieces and add to bowlPeel and dice the carrots into small pieces and add to bowlPeel and dice the turnip into small pieces and add to bowlAdd the salt and pepper to the veggies and toss with your hands to coat them. The diced and salted veggiesTake the dough and divide into 4 equal parts (for large pasties) or 6 equal parts for smaller onesRoll each dough portion into a ball and set asideTake 1 ball of dough and roll it out into a circle (think about it like making mini pie crusts)Take 2/3 cup of the veggies and add to the middle of the doughIf there is room on the dough, you can add moreJust make sure that you have enough room to fold the dough and enclose the veggiesAdd 1-2 tsp (does not need to be precise. This is just to add moisture to the pasty as it bakes) of margarine to the top of the veggiesWet the edge of one side of the dough with water (the other half of the dough will be dry)The water that you used to moisten one half of the pasty crust will act as a sealant to the other half and thus seal the entire pasty
Filled pasty. Wet the bottom half of the dough and bring both
bottom and top together and crimpTake both halves of the dough and join them at the top of the pasty and crimp to sealSeal entire pasty in this mannerPlace on baking sheet and pierce a few times with a knife (to vent)Repeat with remaining pastries Filled and folded pastiesSet oven to 425⁰Bake for 45 - 50 Minutes or until pasties are golden brown Fresh out of the oven
For any leftover veggies:
Place in an oven-safe bowlAdd a few dollops of margarineCover with foilBake in the oven

Since my wife likes veggies, I have taken a Pasty recipe and omitted the meat. So, for all you pasty purists out there, please forgive me for taking liberties with the recipe; and for those of you who are vegetarians, you can now have the same great taste, but without the meat. So, without further ado…

What you need:

Stuff you need
Pasty Crust
3 Cups Flour
1 ½ sticks of cold margarine, butter, or shortening (you choose)
1 tsp Salt
1 Pastry cutter
1 Cup Cold Water


Pasty Filling
1 Onion, diced
5 potatoes, diced
4-5 Carrots, diced
1-2 Turnips (1 large or 2 small), diced
1 tsp Salt
1 tsp Pepper


Putting it Together:
Take 3 cups of flour and add to a large bowlAdd 1 tsp of salt and mix into flour Flour with salt addedTake the margarine and cut it up into slices (about 6-8 slices. The number of slices does not matter. It just makes it easier to cut into the flour) Sliced butterAdd a few of the slices into the flour and using the pastry cutter, cut into the flour until crumbly Butter added to flour prior mixingAdd a few more slices of the margarine into the flour and repeat until all the margarine is addedContinue cutting margarine into the flour, until thoroughly incorporatedTake the cold water and add about ¼ cup to the dough and mix with forkContinue to add water a little at a time until dough comes together and forms a ball Completed dough ready to restWrap dough in plastic wrap and put in refrigerator while you prep the veggiesTake the onion and dice into small pieces and add to a large bowlPeel and dice the potatoes into small pieces and add to bowlPeel and dice the carrots into small pieces and add to bowlPeel and dice the turnip into small pieces and add to bowlAdd the salt and pepper to the veggies and toss with your hands to coat them. The diced and salted veggiesTake the dough and divide into 4 equal parts (for large pasties) or 6 equal parts for smaller onesRoll each dough portion into a ball and set asideTake 1 ball of dough and roll it out into a circle (think about it like making mini pie crusts)Take 2/3 cup of the veggies and add to the middle of the doughIf there is room on the dough, you can add moreJust make sure that you have enough room to fold the dough and enclose the veggiesAdd 1-2 tsp (does not need to be precise. This is just to add moisture to the pasty as it bakes) of margarine to the top of the veggiesWet the edge of one side of the dough with water (the other half of the dough will be dry)The water that you used to moisten one half of the pasty crust will act as a sealant to the other half and thus seal the entire pasty
Filled pasty. Wet the bottom half of the dough and bring both
bottom and top together and crimpTake both halves of the dough and join them at the top of the pasty and crimp to sealSeal entire pasty in this mannerPlace on baking sheet and pierce a few times with a knife (to vent)Repeat with remaining pastries Filled and folded pastiesSet oven to 425⁰Bake for 45 - 50 Minutes or until pasties are golden brown Fresh out of the oven
For any leftover veggies:
Place in an oven-safe bowlAdd a few dollops of margarineCover with foilBake in the oven

This soup is great for weight loss. My wife has been eating this for suppers for the past few months and she has lost over 20 pounds. It is a very filling soup and can also provide a "cleanse" to the digestive system (your results may vary). Even if you don't use this soup to lose weight, it is very good and makes a great comfort meal. This goes well with Naan Bread or a roll. You can also add crumbled sausage (which defeats the weight-loss portion), tofu, or any other type of veggie you may wish to add. Be warned, this recipe makes a HUGE portion, so you will need a large stockpot or two.  
Ingredients for Cabbage Soup  What you need:
1 Large head of cabbage (shredded) (or 2 small heads of different colors)8 Carrots (peeled and diced) 4 Onions (diced) 3 (16 ounce) cans of diced tomatoes 2 green bell peppers (diced) 2 heads of celery (chopped) 1 bag of frozen green beans 1 can of beef broth (use vegetable broth to keep this a vegetarian dish)1 package of Lipton's Onion soup mix (recipe is here: Lipton Onion Soup Mix recipe) 3 Tbsp Olive oil (for sautéing) 2 Tbsp minced garlic (more or less to your taste) 3 Tbsp: Worcestershire sauce (more or less to your taste) (use a vegan substitute, such as Annie's Homegrown to keep this a vegetarian dish)3 Tbsp chili powder3 tsp Dry mustard 3 tsp Turmeric 2- 46oz cans tomato juice (just under 3 quarts)In case you have to divide the soup into an additional pot, you might want to grab an extra can of tomato juice. This way you can add juice instead of water (I explain about this later in the recipe)Salt (to taste) Pepper (to taste)  Putting it together:
Dice onions and place in large bowl Peel and dice carrots and place in bowl Chop celeryDice onions and place in large bowlPeel and dice carrots and place in bowlChop celeryDice peppersShred cabbage and set aside
The diced and shredded veggiesIn large stockpot, add the olive oil and when heated, add onionsSeason onions with salt and pepper and sauté until softAdd celery and lightly season with salt and pepperSauté for 5 minutesAdd carrots, peppers, and garlic and sauté for another 10 minutes or until fragrantAdd beef broth and onion soup mixAdd diced tomatoesAdd tomato juice, remaining seasonings and mix
Veggies and spices in the potNow, there are two ways to do the part with the cabbage: you can add it now or wait until the carrots are tender and then add the cabbage. Why the choice? Well, there are some who say that the cabbage gives off a sulfur smell and they do not want that smell in their house for hours on end, so they wait until the soup is about done and then add the cabbage. I don't think it smells so bad, so I add mine now.
In addition, there is a good chance that once you add the cabbage, you might have to break out an additional pot. If this is the case, divide the contents and add the cabbage into the two pots. In the new pot, do not add any additional water, just use the liquid from the first pot. This way, you will only have to adjust seasoning in one pot. In the original pot, add any additional water, better yet, tomato juice, and season to your taste. In my case, I usually add a teaspoon or two of chili powder and some tomato paste. The photo below  shows the second pot I had to add.
I had to divide the pot, so here's the second one.Bring to a boil and then simmer until carrots are almost tenderAdd cabbage (if you haven't done so already) and simmer until cabbage is tender-another hour or so
Soup's on :)Once done, allow to cool and then portion into storage containers These containers, once cooled, can then be moved to the freezer for later consumption. As stated, this recipe makes a large batch and will supply you for dinners for quite some time.
Soup packed and ready for freezer

This soup is great for weight loss. My wife has been eating this for suppers for the past few months and she has lost over 20 pounds. It is a very filling soup and can also provide a "cleanse" to the digestive system (your results may vary). Even if you don't use this soup to lose weight, it is very good and makes a great comfort meal. This goes well with Naan Bread or a roll. You can also add crumbled sausage (which defeats the weight-loss portion), tofu, or any other type of veggie you may wish to add. Be warned, this recipe makes a HUGE portion, so you will need a large stockpot or two.  
Ingredients for Cabbage Soup  What you need:



1 Large head of cabbage (shredded) (or 2 small heads of different colors)8 Carrots (peeled and diced) 4 Onions (diced) 3 (16 ounce) cans of diced tomatoes 2 green bell peppers (diced) 2 heads of celery (chopped) 1 bag of frozen green beans 1 can of beef broth (use vegetable broth to keep this a vegetarian dish)1 package of Lipton's Onion soup mix (recipe is here: Lipton Onion Soup Mix recipe) 3 Tbsp Olive oil (for sautéing) 2 Tbsp minced garlic (more or less to your taste) 3 Tbsp: Worcestershire sauce (more or less to your taste) (use a vegan substitute, such as Annie's Homegrown to keep this a vegetarian dish) 3 Tbsp chili powder3 tsp Dry mustard 3 tsp Turmeric 2- 46oz cans tomato juice (just under 3 quarts)In case you have to divide the soup into an additional pot, you might want to grab an extra can of tomato juice. This way you can add juice instead of water (I explain about this later in the recipe)Salt (to taste) Pepper (to taste)  Putting it together:
Dice onions and place in large bowl Peel and dice carrots and place in bowl Chop celeryDice peppersShred cabbage and set aside
The diced and shredded veggiesIn large stockpot, add the olive oil and when heated, add onions and garlicSeason onions with salt and pepper and sauté until softAdd celery and lightly season with salt and pepperSauté for 5 minutesAdd carrots, peppers, green beans, and sauté for another 10 minutes or until fragrantAdd beef broth and onion soup mixAdd diced tomatoesAdd tomato juice, remaining seasonings (dry mustard, turmeric, Worcestershire sauce, chili powder), and mix
Veggies and spices in the potNow, there are two ways to do the part with the cabbage: you can add it now or wait until the carrots are tender and then add the cabbage. Why the choice? Well, there are some who say that the cabbage gives off a sulfur smell and they do not want that smell in their house for hours on end, so they wait until the soup is about done and then add the cabbage. I don't think it smells so bad, so I add mine now.
In addition, there is a good chance that once you add the cabbage, you might have to break out an additional pot. If this is the case, divide the contents and add the cabbage into the two pots. In the new pot, do not add any additional water, just use the liquid from the first pot. This way, you will only have to adjust seasoning in one pot. In the original pot, add any additional water, better yet, tomato juice, and season to your taste. In my case, I usually add a teaspoon or two of chili powder and some tomato paste. The photo below  shows the second pot I had to add.
I had to divide the pot, so here's the second one.Bring to a boil and then simmer until carrots are almost tenderAdd cabbage (if you haven't done so already) and simmer until cabbage is tender-another hour or so
Soup's on :)Once done, allow to cool and then portion into storage containers These containers, once cooled, can then be moved to the freezer for later consumption. As stated, this recipe makes a large batch and will supply you for dinners for quite some time.
Soup packed and ready for freezer

This farina recipe will make anywhere between 5-10 servings, depending on how large a breakfast you like :)  Once cooked, you can place into portion-sized containers, take to work, and then heat in the microwave. Making this on the weekend can save you valuable time during the week.

Ingredients for slow cooker farina
What You Need:
2 Cups- farina¼-Cup sugar or honey (cinnamon sugar is perfect just omit the 1-tsp of cinnamon) 2-tsp pumpkin pie spice OR 1 tsp cinnamon½ tsp ginger¼ tsp cloves1-tsp salt1/4 Cup ground flax seed (optional) (high in fiber and has many health benefits)2-tsp vanilla2-Cups of milk OR Almond milk (if lactose intolerant)4-Cups water  Putting It Together:
Spray slow cooker with Pam or other cooking spray Add Farina, sugar, spices, flax seed, and salt Mix everything togetherAdd Milk and vanillaMix againAdd waterIf you like a creamier cereal, add more milk and less water. Just be sure you have a total of 6 cups of liquidMix together and cook on low for about 6 hoursOnce cooked, if it turns out to not be the consistency you like, you can add additional farina or waterOnce cooked, you can place in portion-sized containers. Farina ready to eat :)

This farina recipe will make anywhere between 5-10 servings, depending on how large a breakfast you like :)  Once cooked, you can place into portion-sized containers, take to work, and then heat in the microwave. Making this on the weekend can save you valuable time during the week.

Ingredients for slow cooker farina
What You Need:
2 Cups- farina1/2 Cup brown sugar or honey (cinnamon sugar is perfect just omit the 1-tsp of cinnamon) 1/2 Cup White sugar (if you think this might be too sweet for you, reduce to 1/4 cup) 1 can of pumpkin (optional)2-tsp pumpkin pie spice OR 1 tsp cinnamon½ tsp ginger¼ tsp cloves
1/2-tsp salt1/3 Cup ground flax seed (optional) (high in fiber and has many health benefits)2-tsp vanilla2-Cups of milk OR Almond milk (if lactose intolerant)4-Cups water  Putting It Together:
Spray slow cooker with Pam or other cooking spray Add Farina, sugar, spices, flax seed, and salt Mix everything togetherAdd Milk and vanillaMix againAdd waterIf you like a creamier cereal, add more milk and less water. Just be sure you have a total of 6 cups of liquidMix together and cook on low for about 6 hoursOnce cooked, if it turns out to not be the consistency you like, you can add additional farina or waterOnce cooked, you can place in portion-sized containers. Farina ready to eat :)

If you’re looking for a great tasting chili, but want to go sans meat, then this is the chili you need to try. While the chili is entirely vegetarian, you wouldn’t know it by tasting it.

This goes great with nacho chips, naan bread (Naan Bread recipe here), crackers, or just by itself. You can eat it heated or cold; makes no difference, as it tastes great either way. So, without further ado…

Ingredients for chili What you Need:
1- Cup of lentils (rinsed)½ Cup of Quinoa (rinsed well)1- Onion (diced) (red for a sweeter taste or white for stronger taste)1- Bell pepper (any color, but I used red) 5- Carrots (peeled and diced. You can just slice them for a heartier texture) 3- Cloves garlic (or 1- Tbsp. minced) 2- Cans Black beans (rinsed) 1- Cup Frozen Corn 4- Cups Diced Tomatoes 5- Cups Vegetable broth 1 ½ Tbsp. Chili powder 2 ½ tsp. Cumin 1 tsp. Coriander 1 tsp. Oregano 1 Tbsp. Tomato paste Olive oil (for sautéing) Salt and Pepper   Putting it Together:

Rinsing the lentils:   Rinsing the lentilsPut lentils into a strainer and rinse well Remove any bad lentils or other non-lentil items Put into slow cooker  Rinsing the Quinoa:  Put quinoa in a bowl and add water Mix the quinoa with your fingers, making sure you rub them together (kind of like grinding them with your fingers) The picture below shows what the quinoa looks like during the first rinse... Quinoa on first rinsePour quinoa into a strainer  Quinoa being poured into strainerPour quinoa back into bowl, add water and repeat the process until the rinse water runs clear (this can take 10 or more times). The photo below shows how the water should look Quinoa after rinsingOnce the rinse water runs clear, put quinoa into slow cookerRinse and put black beans into slow cooker
[image error] Rinsing the black beans

Lentils, quinoa, and black beans in slow cooker  Now, the other stuff:  Quick note: You DO NOT have to sauté. You can skip the next 4 steps, put everything into the slow cooker mix well, and cook. However, by taking the extra 15 or so minutes and sautéing, you add another dimension of flavor to the dish.  Veggies diced and ready to goAdd olive oil to a large pan and heat Add onion (don’t forget to season me with salt and pepper) and sauté for about 3 minutes or until translucent Add garlic, carrots, bell pepper, coriander, and cumin. Sauté for an additional 3-5 minutes Add tomato paste and diced tomatoes, mix well. Sauté for 3-5 minutes Contents of pan being sautéedAdd contents of pan into slow cookerAdd oregano, chili powder, corn, and vegetable broth into slow cookerMix wellCook on low for 8 hours or until lentils and Quinoa are soft 
Vegetarian Slow Cooker Chili with Lentils and QuinoaEnjoy!

If you’re looking for a great tasting chili, but want to go sans meat, then this is the chili you need to try. While the chili is entirely vegetarian, you wouldn’t know it by tasting it.

This goes great with nacho chips, naan bread (Naan Bread recipe here), crackers, or just by itself. You can eat it heated or cold; makes no difference, as it tastes great either way. So, without further ado…

Ingredients for chili What you Need:
1- Cup of lentils (rinsed)½ Cup of Quinoa (rinsed well)1- Onion (diced) (red for a sweeter taste or white for stronger taste)1- Bell pepper (any color, but I used red) 5- Carrots (peeled and diced. You can just slice them for a heartier texture) 
3- Cloves garlic (or 1- Tbsp. minced) 2- Cans Black beans (rinsed) 1- Cup Frozen Corn 4- Cups Diced Tomatoes 5- Cups Vegetable broth 3 Tbsp. Chili powder 2 ½ tsp. Cumin 1 tsp. Coriander 1 tsp. Oregano 1-2 Tbsp. Tomato paste Olive oil (for sautéing) 1- tsp. salt (in addition to salt added when Sautéing)1- tsp. pepper (in addition to the pepper added when Sautéing)  Putting it Together:

Rinsing the lentils:   Rinsing the lentilsPut lentils into a strainer and rinse well Remove any bad lentils or other non-lentil items Put into slow cooker  Rinsing the Quinoa:  Put quinoa in a bowl and add water Mix the quinoa with your fingers, making sure you rub them together (kind of like grinding them with your fingers) The picture below shows what the quinoa looks like during the first rinse... Quinoa on first rinsePour quinoa into a strainer  Quinoa being poured into strainerPour quinoa back into bowl, add water and repeat the process until the rinse water runs clear (this can take 10 or more times). The photo below shows how the water should look Quinoa after rinsingOnce the rinse water runs clear, put quinoa into slow cookerRinse and put black beans into slow cooker

OR

To make life SO much easier, just place the quinoa in the strainer and run water over it for about 30 seconds or so. Pour quinoa back into bowl and add some water. The water should be clear, if not repeatIf water is clear, strain and put quinoa into crockpot Rinsing the black beans
[image error] Rinsing the black beans

Lentils, quinoa, and black beans in slow cooker  Now, the other stuff:  Quick note: You DO NOT have to sauté. You can skip the next 4 steps, put everything into the slow cooker mix well, and cook. However, by taking the extra 15 or so minutes and sautéing, you add another dimension of flavor to the dish.  Veggies diced and ready to goAdd olive oil to a large pan and heat Add onion (don’t forget to season me with salt and pepper) and sauté for about 3 minutes or until translucent Add garlic, carrots, bell pepper, coriander, and cumin. Sauté for an additional 3-5 minutes Add tomato paste and diced tomatoes, mix. Sauté for 3-5 minutes Contents of pan being sautéedAdd contents of pan into slow cookerAdd oregano, chili powder, corn, and vegetable broth into slow cookerMix wellCook on low for 8 hours or until lentils and Quinoa are soft 
Vegetarian Slow Cooker Chili with Lentils and QuinoaEnjoy!

While it is very easy to just go to the store and buy your own onion salt, you might want to take a moment and see just how inexpensive and easy it is to make your own. If you have a pantry, there is a good chance that you already have sea salt and onion powder. If not, you can get them from the bulk bin at your local store. For example, at Winco, sea salt goes for around $0.24 per lb, while onion powder sells for about $3.64 per lb.

In the stores, you can purchase a 5.5 oz bottle of onion salt for around $2.93 or a 32 oz bottle for just over $12. By making your own, you can save around $1.50 for a 5.5 oz size or $8.00 for 32 oz. Oh, and by the way, you can also make garlic salt by following the same directions.


The only important part to remember, is to follow the ratio of 3:1: That is, 3 parts salt to 1 part onion powder. You can use any measuring device you wish, just keep to that 3:1 ratio and you'll be fine.


For example, let's say you just need to make a small amount; you can use a teaspoon for measurement. If you need a larger amount, you can use a 1/3 measuring cup (which is what I used when making this).


Onion Salt Ingredients What you Need:
Sea saltOnion powder (or garlic powder if making garlic salt)Measuring device (cup, tablespoon, teaspoon)

Putting it Together:
Take 3 parts salt and put in bowlTake 1 part onion powder and put in bowlUsing a whisk to mix thoroughly Mixing the salt...assault with a whisk :)Put into bottle

While it is very easy to just go to the store and buy your own onion salt, you might want to take a moment and see just how inexpensive and easy it is to make your own. If you have a pantry, there is a good chance that you already have sea salt and onion powder. If not, you can get them from the bulk bin at your local store. For example, at Winco, sea salt goes for around $0.24 per lb, while onion powder sells for about $3.64 per lb.

In the stores, you can purchase a 5.5 oz bottle of onion salt for around $2.93 or a 32 oz bottle for just over $12. By making your own, you can save around $1.50 for a 5.5 oz size or $8.00 for 32 oz. Oh, and by the way, you can also make garlic salt by following the same directions.


The only important part to remember, is to follow the ratio of 3:1: That is, 3 parts salt to 1 part onion powder. You can use any measuring device you wish, just keep to that 3:1 ratio and you'll be fine.


For example, let's say you just need to make a small amount; you can use a teaspoon for measurement. If you need a larger amount, you can use a 1/3 measuring cup (which is what I used when making this).


Onion Salt Ingredients What you Need:
Sea saltOnion powder (or garlic powder if making garlic salt)Measuring device (cup, tablespoon, teaspoon)

Putting it Together:
Take 3 parts salt and put in bowlTake 1 part onion powder and put in bowlUsing a whisk to mix thoroughly Mixing the salt...assault with a whisk :)Put into bottle