April 29, 2008
Steamed spring time vegetables covered with a quick and classic French béchamel sauce make an easy and delicious side dish. The technique for making this sauce is fairly straightforward and there is plenty of room for variation. Ingredients 2 tablespoons butter (or oil) About 2 tablespoons flour 1 cup liquid (milk, cream or soy milk,… Read more »
Steamed spring time vegetables covered with a quick and classic French béchamel sauce make an easy and delicious side dish. The technique for making this sauce is fairly straightforward and there is plenty of room for variation. Ingredients 2 tablespoons butter (or oil) About 2 tablespoons flour 1 cup liquid (milk, cream or soy milk,… Read more »
Steamed spring time vegetables covered with a quick and classic French béchamel sauce make an easy and delicious side dish. The technique for making this sauce is fairly straightforward and there is plenty of room for variation. Ingredients 2 tablespoons butter (or oil) About 2 tablespoons flour 1 cup liquid (milk, cream or soy milk,… Read more »
Steamed spring time vegetables covered with a quick and classic French béchamel sauce make an easy and delicious side dish. The technique for making this sauce is fairly straightforward and there is plenty of room for variation. Ingredients 2 tablespoons butter (or oil) About 2 tablespoons flour 1 cup liquid (milk, cream or soy milk,… Read more »
Steamed spring time vegetables covered with a quick and classic French béchamel sauce make an easy and delicious side dish. The technique for making this sauce is fairly straightforward and there is plenty of room for variation. Ingredients 2 tablespoons butter (or oil) About 2 tablespoons flour 1 cup liquid (milk, cream or soy milk,… Read more »
Ingredients 1 tablespoon oil 2 small potatoes, chopped 3 parsnips, chopped 3 carrots, chopped 1 bunch green onion, chopped 1 inch fresh ginger, grated 1 teaspoon ground coriander 1 can coconut milk 1 pinch nutmeg Salt and pepper to taste Directions In a large saucepan, heat oil over medium high heat. Add veggies and ginger… Read more »
This salad is a take on the traditional canned three bean salad. The different colors and sizes add interest, but you can use just one type of bean for convenience. Ingredients 2 nopal pads, grilled or broiled and cut into bite size pieces 1 cup cooked white beans 1 cup cooked kidney beans 1 cup… Read more »
Ingredients 2 pounds fava beans in their pods 2 sprigs fresh mint 2 cups salted water 2 ounces thinly sliced Serrano ham, prosciutto or Black Forest ham 1 small head of romaine lettuce, cut into thin strips 1/2 teaspoon Dijon mustard 3 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar salt and freshly… Read more »
Directions The fava bean (or the broad bean) has been cultivated from China to the Mediterranean Sea for thousands of years, and is an integral part of those cuisines. The beans are eaten as a fresh vegetable when picked early in the season and as a dried bean when allowed to mature on the vine.… Read more »
April 14, 2008
This recipe is best (and quickest) prepared with cold, leftover rice, and using whatever veggies you have on hand. Carrots, radishes and turnips are are especially nice in the winter. Try okra and zucchini in the summer! Ingredients Directions Heat oil in large skillet. Add veggies (root vegetables first and quick-cooking greens last) and ginger.… Read more »