By Cole :: March 03, 2006 @ 08:04 PM
Sweet Potato and Red Bean Stew
from Cooking Light
2 tsp. olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups peeled cubed sweet potato (about 1 1/2 pounds)
1 1/2 cups cooked small red beans
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 tsp. grated peeled fresh ginger
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 14.5 oz can diced tomatoes, drained
1 4.5 oz can chopped green chiles, drained
3 T. creamy peanut butter
3 T. chopped dry roasted peanuts
6 lime wedges
1. Heat oil in nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.
2. Place onion mixture in 5-quart slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
3. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter, stir well with a whisk. op with peanute, serve with lime wedges.
Yield: 6 servings -- 1 1/3 cups stew, 1 1/2 tsp. peanuts, and 1 lime wedge
NI: 308 calories, 10.2 grams fiber, and 8.8 grams fat
By Cole :: January 30, 2006 @ 09:15 PM
1 8-pack can of biscuits - quartered
2 cans cream of mushroom soup
2 cans water
2 cups chicken seitan
black pepper to taste
add all ingredients to crockpot, cook 4 hours on low
By Cole :: January 09, 2006 @ 09:28 PM
For the Crockpot
Soak - 1/2 pound black beans overnight.
The following morning:
32 ounces of vegetable stock
1 coarsely chopped onion
2 sliced bell peppers (1/2 bag of frozen bell peppers will suffice)
1 tsp salt
1 tsp chili powder
1 tsp oregano
1/2 tsp cumin
1 tsp of garlic (or 4 cloves fresh)
Cook for 12 hours on low. Puree with stick belnder before serving.
More beans and less stock may be used for a thicker consistency which is excellent served over rice.
By Cole :: January 09, 2006 @ 08:34 PM
12.5 Ounces of all purpose flour
1 tsp. salt
1 tbs sugar
2 sticks cold unsalted butter - cubed
3 tbs sour cream
1/3 C. ice water (more as needed)
In food processor:
Combine flour, salt and sugar
Add butter, process until crumbs form (pea sized)
Combine sour cream and water, add to dough, pulsing to combine.
Pinch dough with fingers, if dough is floury and dry add 1-2 tbs of water, pulse until dough forms large clumps and no dry flour remains.
Turn dough out onto work surface, dividing into 2 balls, forming 4 inch disks. Wrap and refrigerate for at least 2 hours.
May be refridgerated for up to 24 hours, thaw for 15 minutes before rolling.
By Cole :: January 07, 2006 @ 07:50 PM
Cornbread (day old, made from 2 boxes of Jiffy cornbread mix)
1 lb loaf of country white or sourdough bread
(Cube both and toast in 375° oven)
2Tbs. Olive oil
1 Yellow onion
2 Stalks Celery
1/4 cup chopped fresh herbs - sage, rosemary and thyme
Combine bread with items in saute pan.
Approximatel 3 C. Vegetable Stock (until stuffing reaches preferred consistency/wetness)
Transfer to oven, bake 35-40 minutes.
By Cole :: January 07, 2006 @ 07:31 PM
4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 1/2 cup Half and Half
3 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt
Reserve one third of corn, combine remianing ingredients in food processor, process until blended. Combine remaining corn, bake in 8x8 pan at 350° for 45 minutes, or until set and golden brown.
By Hass :: April 19, 2005 @ 07:06 PM
• half bag Egg noodles
• 1 can chickpeas
• 3 stalks celery
• 3 clove garlic
• 3 carrots
• 1/2 cup green olives stuffed with jalapeños
• green leafy herbs and spices
• Feta Cheese
• 1 tomato
boil egg noodles, drain, rinse cool.
smash chickpeas in a bowl, be sure to leave some whole.
saute in small oil and some chickpea water: garlic, carrots, olives.
combine everything, stir and drizzle with enough olive oil to take the edge off the chickpeas.
By Cole :: March 26, 2005 @ 11:11 AM
• Salt and pepper
• 1 cup frozen peas
• 1 pound penne, ziti or other cut pasta
• About 1 cup ricotta, preferably fresh
• 1 tablespoon softened butter
• 1 cup freshly grated Parmesan cheese.
1. Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
2. Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
By Cole :: March 07, 2005 @ 06:26 PM
• 2 1/4 C Flour
• 1 tsp. Baking Soda
• 1/2 tsp. Salt
• 1 C. Butter
• 3/4 C. Sugar
• 3/4 C. Firmly Packed Dark Brown Sugar
• 2 tsp.Vanilla
• 2 large eggs
• 12 ounces best quality chocolate
Cream butter and sugar together, when smooth, add eggs and vanilla one at a time, mixing until combined. Add remaining dry ingredients, mixing well. Finish by stirring in chocolate chunks/chips.
Bake at 350° for 9 to 11 minutes.
By Hass :: February 24, 2005 @ 07:38 AM
• 1 Cup rolled oats
• 1 Cup water
• 2/3 Cup skim milk
• 1 Teaspoon Cinnamon
• 2 sprinkes of salt
• 118 raisins (about a box and a half, or two good sized man-hand pinches)
• 2 Tablespoons Brown sugar
• 2 Pats of butter
• splash of milk
• sprinkle of cinnamon
1) Combine water, milk and oats in a pot. Bring to a boil over medium to high heat.
2) When the oats near the desired consistency add Cinnamon, Salt and Raisins.
3) Once you reach your desired oat consistency, remove from heat and serve into two bowls. Add a tablespoon of Brown Sugar to the top of the oat spires. Garnish with cinnamon and just enough milk to make the brown sugar start its glorious melting process.
4) serve to pregnant spouse in bed.
5) eat butter seprately