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Paul Karosas
Recipe Collection
Butternut Squash Leek Soup
Ingredients Directions
  • 1 butternut squash
  • 2 or 3 medium sized carrots
  • 2 or 3 leeks
  • roasted peanut oil
  • 6 cups water
  1. Prepare the ingredients
    • Clean and dice the butternut squash. Set aside
    • Clean and cut the leeks.
    • Clean and peal the carrots
  2. Cooking the soup
    • Saute the leeks in the roasted peanut oil until they are well done and the pan is brown.
    • Lower the heat on the pot and add the six cups of water. Turn up the heat and de-glaze the bottom. Add the diced butternut squash and carrots. Put the lid on and allow the contents to simmer for about a half hours or until the ingredients are soft.
    • Let the pot cool down. After it is cooled, with an immersion blender, puree the soup.
    • Reheat the soup until ready to serve.

Note: The soup does not require any seasonings or salt.
The soup freezes well for future use

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Butternut Squash-Plus Soup
Ingredients Directions
  • 1 medium butternut squash
  • 1 leek
  • 1 small to medium fennel
  • 1 medium potato (yellow)
  • 1 sweet onion
  • 3 stalks of celery
  • 3 large or 4 medium carrots
  • roasted peanut oil
  • chunk of fresh ginger
  • asian rice wine (seasoned) vinegar
  • 6 to 7 cups of water
  • Thoroughly wash all the ingredients, especially the leeks.
  • Saute the diced leeks, fennel, fresh ginger and onion in the roasted peanut oil. (Only saute the fennel bulb, save the stalk and leaves for the end)
  • Cut up the butternut squash, celery, potato, fennel. Reserve in a bowl.
  • When the pan is brown, de-glazed the pan with the rice wine vinegar.
  • Add 6 to 7 cups of water.
  • Toss in the diced ingredients. Stir. Put on the lid and let simmer for a couple hours.
  • After the ingredients are soft, use an immersion blender.
  • Keep the soup warm and serve with bread

Note: The soup does not require any seasonings or salt.
The soup freezes well for future use
The ginger and rice wine vinegar are the ingredients that make the soup special
You can add a handful of edamame beans and a few artichoke hearts to the pot, if you like.

Updated: September 9, 2019

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Vegan Stuffed Peppers/Cabbage
Ingredients Directions
  • 4 large green peppers (one head of cabbage, if making stuffed cabbage)
  • 1 cup cooked lentils
  • 1 cup oats
  • 1 cup walnuts
  • 1 cup cooked rice
  • 1 15-ounce can chickpeas (or 2 cups cooked chickpeas)
  • 2 tablespoons basil (to taste)
  • 1 teaspoon thyme (to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon red pepper
  • 2 cloves garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon dijon mustard
  • 1 tablespoon peanut butter (or almond butter) (or tahini)
  • 1 6-ounce can of tomato paste
  • 1/2 cup vegetable broth (or water)
  • salt and pepper (optional)
  • 16 oz. can of tomato sauce
  • 16 oz. can of stewed tomatoes
  • one large onion (vidalia preferred)
  • dash of ketchup
  • 2 TBS brown sugar
  • a dollup of lemon juice
  1. Prepare the green peppers (or cabbage)
    • Wash and dry the green peppers
    • Slice in half, leave the stem on so that they are intact
    • If making stuffed cabbage, steam the cabbage
    • Set aside
  2. Prepare the stuffing
    • In a food processor, pulse the oats and walnuts until a coarse meal is formed. Pour into a large bowl and set aside. Combine the cooked brown rice, chickpeas, poultry seasoning, garlic powder, soy sauce, dijon mustard, nut butter, and tomato paste in the food processor and puree into a smooth mixture. Add the smooth mixture to a large bowl with the oat and walnut meal, and fold together until completely mixed. Add the vegetable broth or water gradually, and stir. Add just enough to create a spreadable consistency.
  3. Prepare the sauce (to be poured on top of the peppers)
    • In a sauce pan, put in the tomato sauce and stewed tomatoes with a dash of ketchup, 2 TBS brown sugar and a dollup of lemon juice. Stir until it comes to a boil.
  4. Assemble
    • Put a little bit of the sauce on the baking pan
    • Arrange the eight halved peppers in the pan
    • Using half of the cooked lentils, spread the lentils inside each pepper
    • Fill the cabbage with about a tablespoon or two of the stuffing mixture over the lentils
    • Spread the remaining lentils on top of the stuffing mixture on each pepper
    • Pour the tomato sauce on top of each pepper (reserve some for later for basting the peppers)
    • Put some raw onion on top and scatter the leftover onions in the pan
    • Cover with foil
  5. Cooking Time
    • Place in a preheated 375 degree oven
    • After 20 minutes baste with the remaining tomato sauce. Bake for an additional 55 minutes
    • Total cooking time 1� hours

Note: There are several precooked ingredients to this recipe. It helps to freeze the brown rice, lentils and chickpeas beforehand in 1 cup portions.

Note: Instead of 1 cup oats, try 3/4 cups oats and 1/4 quinoa (for extra protein)

Note: Poultry seasoning was part of the original recipe, but the basil and thyme work much better. Also, the recipe called for garlic powder. Fresh garlic works well.

Note: The sweet vidalia onion works best to strew on top of the stuffed peppers (or stuffed cabbage).

Note: You can also use this recipe to make stuffed cabbage. You just have to cook the cabbage some to make it manageable. Put the seam side down in the pan.

Note: You can make the stuffing a day or two prior and store it in the refrigerator. It will turn out just as delicious.
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Curry Cauliflower Apple Soup
Ingredients Directions
  1. Saute the onion and garlic and then the spices in 2-3 tablespoons olive oil
  2. Add cauliflower and apples and water
  3. Cook in medium low until cauliflower is soft
  4. Add the honey
  5. Puree with an immersion blender
  6. Serve with chives and a bit of heavy cream (optional)

The aroma from sauteing the onions in the spices is awesome. It's worth cooking the soup just for that experience alone ;)

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