Mieke’s Many Bean Soup (Bonensoep)

Mieke’s Many Bean Soup (Bonensoep)
From Mieke Dankers Gallo

Spring is coming late this year, so I enjoyed a pot of early spring bean soup to warm me up after Easter.
Use soaked or cooked beans: kidney, black, black-eyed peas, pinto, garbanzo, lentils, navy, lima, white etc.

1 onion, chopped
2 carrots, chopped
2 sticks celery, chopped (including leaves)
corn, frozen
3 plus cloves garlic
1 28 oz. can tomatoes, cut
1 small can tomato paste
1 tsp. chili powder
1 tsp. Dijon mustard
1 tsp. dried basil
½ tsp. dried oregano
½ tsp. ground cumin
½ tsp. paprika
¼ tsp. cayenne pepper
small squeeze of lemon juice
½ tsp. pepper
salt to taste
dollop of olive oil
optional: zuchini, squash, green beans etc
also optional: Cajun sausage, sliced

Soak beans overnight or use canned beans.

Sauté onions, carrots, celery in olive oil in a large soup pot.

Add tomatoes and beans and water to the pot.

Simmer on low until beans and carrots are tender.

Allow about ½ hour for the corn, zuchinni or other quick-cooking vegetables to cook.

Sauté sausage briefly (if using), and add to soup with corn etc.

Dutch Mustard Vinaigrette

Dutch Mustard Vinaigrette
Modified from my mom’s recipe
This is a delicious and light vinaigrette with a nice tang from the Dutch mustard.

1 cup olive oil
1/2 cup white wine vinegar
1 tsp. Dutch (or French) mustard
1 clove garlic, pressed
pinch of oregano
salt and pepper
variation: 1 Tbs. mayonnaise
or a squeeze of lemon juice

Combine all ingredients and stir/shake well.

Serve over mixed greens or arugula salad.

Dutch Appeltaart

From Oma

Ingredients
2 sticks butter
3 cups flour
1 cup sugar
½ tsp. baking powder
1 egg
5 soft, sour apples
1 tsp. vanilla
2 Tbs. raisins
sugar and cinnamon (for apples)
squeeze of lemon of orange

Mix flour, sugar, and baking powder.

Dice the butter and add to mixture.
Mix in half the egg with a fork and then use your hands to knead the dough into a ball.

Refrigerate for about half an hour or while preparing apples.

Soak raisins in warm water. Peel and slice apples into thin slices. Sprinkle with sugar and cinnamon and vanilla and a squeeze of lemon juice.

Butter and flour tart form.

Set aside a bit of dough for thin criss-crosses for the top (about ⅕ of the dough).

Roll out dough about ¾ inch thick between two layers saran wrap and lay in form, covering bottom and sides.

Layer apple slices and raisins into the tart, taking care NOT to add accumulated liquid.

Roll out thin strips for criss-crosses, and brush with the other half of the beaten egg.

Bake for three quarters of an hour at 350°F.