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Posts Tagged ‘pepper’

cooked vegetable (see below)
1 ½ cup chicken broth
1 tablespoon olive oil
1 teaspoon flour (1 t tapioca, arrowroot, wheat)
seasonings based on above vegetable (see chart, below)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup rice milk

In a blender container or food processor bowl combine the cooked vegetable and ¾ cup of the chicken broth. Cover and blend or process about 1 minute or till smooth. Set aside.

In a medium saucepan put oil, flour, seasonings, salt, and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remainng broth. Cook and stir till heated through. If necessary, add additional milk to make of desired consistency. Season to taste.
Serves 3 or 4 side-dish servings.

Acorn Squash
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

Asparagus
3 cups cut asparagus or one 10-ounce package frozen cut asparagus
½ teaspoon finely shredded lemon peel and 1/8 teaspoon ground nutmeg

Broccoli
3 cups broccoli flowerets or one 10-ounce package frozen cut broccoli
1 teaspoon snipped thyme or ¼ teaspoon dried thyme, crushed

Brussel Sprouts
2 cups brussel sprouts or one 10-ounce package frozen brussel sprouts
1 teaspoon snipped marjoram or ¼ teaspoon dried marjoram, crushed

Butternut Squash
3 cups butternut squash, mashed
1/2 teaspoon ground nutmeg

Carrots
2 ½ cups sliced carrots or loose-pack frozen crinkle-cut carrots
1 tablespoon snipped parsley
1 teaspoon snipped basil or ¼ teaspoon dried basil, crushed

Cauliflower
3 cups cauliflower flowerets or one 10-ounce package frozen cauliflower
½ to ¾ teaspoon curry powder

Celery
2 ½ cups sliced celery
1 teaspoon snipped dillweey or basil or ¼ teaspoon dried dillweed or basil, crushed

Green Beans
3 cups cut green beans or one 10-ounce package frozen cut green beans
1 teaspoon snipped savory or ¼ teaspoon dried savory, crushed

Mushrooms
5 cups sliced fresh mushrooms
½ teaspoon snipped thyme or 1/8 teaspoon dried thyme, crushed, and, if desired,
1 tablespoon dry sherry

Onion
2 ½ cups chopped onion
1 teaspoon worcestershire sauce (contains wheat and soy, I believe) and
1 clove garlic, minced

Peas
2 ½ cups shelled peas or one 10-ounce package frozen peas
1 teaspoon snipped sage; ¼ teaspoon dried sage, crushed
2 teaspoon snipped mint; or ¼ teaspoon dried mint, crushed

Potatoes
3 medium potatoes, peeled and cubed, or 1 ¾ cup mashed, cooked potatoes
1 teaspoon snipped dillweed or ¼ teaspoon dried dillweed

Pumpkin
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

Spinach
16 cups fresh spinach or one 10-ounce package frozen spinach
½ teaspoon snipped tarragon; 1/8 teaspoon dried tarragon, crushed; or 1/8 teaspoon ground nutmeg

Sweet Potato
1 ¾ cup roasted sweet potato
1/8 t. curry powder
3 shakes of nutmeg

Zucchini
3 cups sliced zucchini or yellow summer squash
1/8 teaspoon ground nutmeg

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1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 1/2 lbs potatoes, scrubbed
1 tablespoon olive oil

Preheat oven to 400F. Heat a large ovenproof dish in the oven for 15 minutes.

Toss scrubbed poatoes in a mediumm bowl with salt, pepper, thyme, rosemary and olive oil in medium bowl. Arrange spicy potatoes in a single layer on warmed pan in preheated oven.

Roast for 25 to 30 minutes until potatoes are golden on the outside and tender when pierced with a sharp knife. Remove from oven and serve hot with additional seasoned salt on the side.

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1 cup pinto beans

1 teaspoon garlic powder

1/2 teaspoon salt (3 Jan 2015 substituted 1/8 t onion power and 1/2 salt for every 1/2 t of salt)

1 1/2 teaspoon cumin powder (24 Jan 2015 increased cumin by 1/4 teaspoon from 1 1/4 teaspoons)

1/4 teaspoon pepper

1 1/2 teaspoon chili powder (24 Jan 2015 increased chili powder by 1/2 teaspoon from 1/2 teaspoon to make it hotter)

2 teaspoons curry powder (26 Nov 2015 added curry powder to recipe)

2 tablespoons olive oil (or rendered bacon fat)

1 onion, small

1. Wash and clean pinto beans.  Soak cleaned beans for 2 days in refrigerator changing water every day.

2. Boil beans until they are VERY soft. Add more water if needed. The beans should be falling apart as they are easier to mash later on.

3. When the beans are soft, remove the beans and save the water in a separate container.

4. In a separate pot, saute the onion in the oil until soft, approx 5 minutes.

5. Add the dried spices (garlic, cumin, salt, pepper, chili, curry powder) and cook on medium heat until you can smell their aroma.

6. Add the cooked beans and mash with a potato masher. Add bean water to cook the beans and spices some more and continue mashing until desired consistency is reached. Add beans water to keep the mixture from drying out too much. Remember, water will evaporate as the beans cool.

7. Makes about 1 1/2 cups. Good for guacamole.

Curry Refried Beans

1 cup pinto beans
1 teaspoon garlic powder
1/2 teaspoon salt Substitute: 1/8 t onion powder and 1/2 t salt for every 1/2 t of salt (3 Jan 2015 substituted 1/4 t onion power and 3/4 salt for every t of salt)
1 1/4 teaspoon cumin powder (3 Jan 2015 used 2 1/2 t Curry Powder by mistake)
1/4 teaspoon pepper
1/2 teaspoon chili powder
2 tablespoons olive oil (or rendered bacon fat)
1 onion, small (ground up in food processor)
1 1/2 t Ebesse Zozo Hot Dipping Sauce Extra Mild ( 3 Jan 2015 added this to make it hot) (2092015 added 3t because it wasn’t hot enough)
3/4 t chili powder (2092015 added to bean mixture to make it hotter)

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