Tag: onion
This is another recipe from the St Petersburg Times.
1 – Butternut Squash, peeled and cubed in 1 inch pieces
1 Cup chopped onion
1 Tablespoon Olive Oil
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground corriander
4 Cups broth
2- 15 oz cans white beans
2 Tablespoons orange juice
1 tsp sherry vinegar
Cook onion 3 to 4 minutes in oil heated in large pot at medium high. Add squash, spices and broth and simmer 20 minutes, until squash is tender. Add beans, juice and vinegar to broth. Once heated, transfer to your blender in batches and puree. Salt and pepper to taste.
December 3, 2009
Quinoa and Black Bean Stir-Fry
Add all to taste:
quinoa
black beans
cauliflower
broccoli
onion
orange bell pepper
corn
salsa
choloula
veggie powder
black pepper
crushed red pepper
corriander
cumin
August 31, 2009
tried different ways of cooking and serving the big portabello
Continue August 10, 2009
Heat 3 cups vegetable or chicken broth.
Cut butternut or acorn squash lengthwise, seed, and slice half into 1 inch strips. Cook in boiling water.
Saute 1/2 cup chopped onions and 2 cloves minced garlic. Add 1 cup risotto and gently toast.
Add 1 cup broth to risotto, stir until liquid is absorbed. Add 1/2 cup broth, stirring again until absorbed. Then add remainder of broth and stir until all liquid is absorbed.
Add 1 package of spinach, chopped, to risotto along with 1/3 cup shredded parmesan and stir in.
Plate risotto and serve with squash.
August 6, 2009
1/2 pound Navy Beans – soak for a minimum of 4 hours 6 cups stock and water 1/2 onion chopped 1 or 2 stalks celery chopped 2 carrots chopped 1 zucchini squash sliced 3-4 Roma tomatoes chopped 1-2 stalks bok choy, sliced complete with leaves 1 leek sliced (thick) 1 tsp Italian Seasoning 1/2 tsp salt 1/4 tsp pepper
August 6, 2009
This recipe is tried and true in our house. It’s easy and adaptable to many changes depending on available ingredients. I often serve it with corn chips or tortilla chips. Enjoy!
Fresh Ingredients
- 1/2 white onion, chopped
- 1 clove garlic minced
- 1 pobalano green pepper, chopped
- 1 medium eggplant, cubed
- 1 Cup tofu crumbles (like ground beef) – optional
- Shredded Mozarella cheese – optional
PantryFare
- 1 can chopped tomatoes
- 1 can Bush’s Chili Beans
Spices and Oils
- 1-2 T olive oil
- 1/2 tsp salt
- pepper to taste
In a large pan, saute the onion, garlic and peppers in olive oil. I partially pare the eggplant and then cube it into bite-sized pieces. Add eggplant and tofu to pan followed by tomatoes and beans. Cook until eggplant is soft. Serve with a sprinkle of mozarella cheese on top.
July 31, 2009
Recipe for Stuffed Green Chilies
Continue July 31, 2009
I’m not advocating this as the best thing you should eat, but . . .
Continue June 30, 2009
Delicious and easy green cooked salsa recipe
Continue June 24, 2009
I salivate just thinking about this sauce.
Continue June 22, 2009
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