February 24, 2007
Depending on the time of year, your kale and collard greens may be quite tender. You won’t need to cook them as long in that case, but you’ll still want to give them a good half hour to get meltingly tender and make sure all the flavors are infused into the greens. You can add… Read more »
January 4, 2007
Ingredients 1 cup lentils 6 cups water 1/2 teaspoon turmeric 1 tablespoon canola oil 1 onion, diced 2 tomatoes, cored and chopped 3 cloves garlic, minced 1-1/2 tablespoon curry powder 2 teaspoon cumin Salt and black pepper to taste 1/4 teaspoon ground cloves 2 cups peeled, chopped, pumpkin or butternut squash 2 cups unpeeled white… Read more »
You can use any bean you like for this recipe and substitute summer squash for the winter squash but the vivid color contrast of the black beans and bright orange pumpkin makes this chili stand out. Make it the centerpiece of your buffet table by serving it in a large hollowed-out pumpkin. Ingredients 2 pounds… Read more »
Adapted from Microwave Gourmet From the source document, The Microwave Gourmet: This is a sensational first course, major vegetable course, or vegetarian main dish that could not be made anywhere as well as in the microwave oven, which permits the vegetables to stay whole and still blend their juices. This serves four as a first… Read more »
Ingredients 1 boned, skinned chicken breast cut into ½ inch cubes 1 boneless pork chop, cut into ½ inch cubes Cooking fat (olive oil, butter, lard) 1 finely chopped onion 1/3 cup flour 1 teaspoon ground cumin 1 garlic clove, minced 6 cups chicken stock (homemade, boxed, canned, or cubes, depending on your inclination!) 6… Read more »
November 26, 2006
You can dice your carrots and radish or slice into matchsticks. The matchsticks will go great on sandwiches, like Bahn Mi and the diced pieces are a great served alongside spicy Korean fried chicken or grilled meat. Ingredients 3/4 Rice or white vinegar 3/4 cup water 3/4 cup Sugar 1 pound Daikon, small, peeled, cut… Read more »
November 19, 2006
This is an easy way to use up one whole bunch of braising greens for a satisfying meal or side-dish. Ingredients 1 bunch of braising greens (or any greens), sliced in ribbons 1 medium onion, sliced in rings 2 cloves of garlic, crushed 2 tablespoons oil 1 two-ounce can anchovies (optional) 1 stalk lemon grass… Read more »
November 16, 2006
Cushaw is a species of winter squash that is believed to have originated in southern Mexico. It can be used in just about any recipe that calls for pumpkin. And it also can be used in savory dishes where you might use butternut. This versatile squash can be intimidating by its sheer size, but you… Read more »
October 29, 2006
Ingredients Directions Heat oil in deep skillet and saute garlic until fragrant. Add okra and cook, stirring, a few minutes until it turns bright green. Stir in tomatoes and cumin. Cook for 1-2 minutes. Add stock, lemon juice, salt and pepper. Cover, reduce heat to medium low, and cook until okra is soft and sauce… Read more »
September 20, 2006
This casserole is like a lasagne, but instead of using pasta, use corn tortillas and taco ingredients. Ingredients 3 potatoes 1 onion, chopped 2 tomatoes, diced 1 zucchini, finely chopped 1 ear of corn, kernels removed with a knife 3-5 roasted chiles, skins and seeds removed 3 cloves garlic 2 cups cooked pinto beans 2… Read more »