|
SubscriptionsSites I Read
|
|
|
|
| 1 onion 1/2 pound tomatillos (I use a 28-oz can, juice and all) 1 jalapeno pepper fresh cilantro salt and pepper to taste Combine in a food processor until smooth. Great over enchilads or on tacos. | | |
| Melt in heavy sauce pan: 2 T butter Blend in, cooking and stirring until bubbly: 2 T flour; 1/4 tsp salt Using whisk to prevent lumps, stir in: 1 cup milk (or chicken/veg stock or combo) Cook until smooth and thickened. Makes about 1 cup, which is about the same as a 10-oz can of condensed soup. | | |
| 4 flour tortillas, burrito size grated cheese FILLING 3 oz. spinach 2 T olive oil 1 T frozen corn 1T frozen peas 1 red bell pepper, diced 1 carrot, diced 1 leek, diced 2 garlic cloves, crushed 1 red chili, chopped salt and pepper 1 can beans (pinto, black, whatever), drained and rinsed SAUCE 1 1/4 c. stewed tomatioes 2 shallots, chopped 1 garlic clove, crushed 1 1/4 c. vegetable stock 1 tsp sugar 1 tsp cayenne Heat oil in a skillet over medium heat. Saute leek and red pepper until softened. Add corn, peas, carrot, garlic, and chili (perhaps some zucchini, broccoli...whatever your little veggie heart desires), stirring briskly 3-4 minutes. Stir in raw spinach and season with salt and pepper. Add beans. Put all sauce ingredients in a saucepan and bring to a boil, stirring constantly. Cook over high heat, stirring constantly, for 20 minutes, until thickened and reduced by 1/3. Spoon filling along center of each tortilla. Roll tortillas and place seam-side down in casserole dish. Pour sauce over tortillas and sprinkle with cheese. Cook at 350 for 20 minutes or until cheese is browned. *ground cumin is a tasty addition if you stir in into the veggies *I've also added cooked chicken to this dish for all you meatatarians out there. I'm sure you could use any meat your little meaty heart desires. | | |
| 2 sweet potatoes, peeled and cubed 2 T veg oil 3 garlic cloves, minced 3 T ginger root, grated (or 1 1/2 T ginger powder) 2 T ground coriander 1/2 tsp cayenne 4 c. chopped onions 2 tomatoes, chopped (or one 14 oz can) 4 c eggplant, peeled and cubed 1/4-1/2 c veg stock or H2O 1 c zucchini or summer squash, cubed 2 green peppers, coarsely chopped 2 c. tomato juice 1/2 c peanute butter Boil sweet potato cubes until just tender. Meanwhile, saute garlic, ginger, and spices in oil for 1 minute. Add the onions and cook until softened. Add the tomatoes and eggplant and small amoung of the vegetable stock and simmer for 10 minutes. Add zucchin and peppers and continue until all the vegetables are tender, app. 20 minutes. Drain sweet potatoes and add them to the stew along with the tomato juice and peanute butter. Stir well. Simmer on very low heat 5-10 minutes, stirring occasionally to prevent sticking. Serve over rice, couscous or millet. Garnish with hard-boiled eggs, pineapple, and bananas. | | |
| 1 cup sliced turnips 1 cup diced carrots 1 cup diced potatoes 1 cup frozen peas 1 cup diced parsnips 1 cup shredded cabbage Salt and pepper to taste 1-8oz can cut green beans 2 T chopped onion 12 oz pork sausage (they call for links, but I used ground pork and just add salt and pepper and brown in first) 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted (if you don't like these soups, there's an easy white sauce recipe to follow) In a greased 13x9 baking dish, layer the first 6 vegetables in order given, seasoning with salt and pepper between layers. Drain beans, reserving liquid; set liquid aside. Place beans over cabbage; sprinkle with salt and pepper. Top with onion. Brown sausage and place over onion. Combine soup and bean liquid; pour over sausage. Cover and bake at 350 for 1 hour. Turn sausage; bake uncovered 30 minutes longer or until vegetables are tender. *sprinkle shredded cheese on top for a cheesy addition...mmmm....cheese | | |
|
