This reminded us of the peanut flavors in Thai food. It smelled and tasted great! My first experience heating peanut butter on the stove.
4 cups low-sodium vegetable broth
1 medium tomato, diced, juice reserved separately
1 1-ince piece fresh ginger, sliced
1 Tbs olive oil
1 medium onion, diced
1 clove garlic, minced
1/3 cup tomato paste
1 Japanese eggplant, cut in 1/2-ince thick slices (I didn't add this)
2/3 cup creamy peanut butter
1/8 tsp cayenne pepper (optional)
1 large sweet potato, peeled and cut into 1/2-inch dice
1 1/3 cups brown rice (or however much you want!)
1 7-oz package Gardein Chick'n Filets (or any meatless filets will do!)
Bring broth, reserved tomato juice, and ginger to a boil in saucepan over medium heat. Reduce heat to medium-low; simmer, covered, 30 minutes. (We have a gas stove, and the pot boiled over when it was covered, so I just left it uncovered.) Discard ginger slices; set broth mixture aside.
Heat oil in large saucepan over medium heat. Add onion and garlic, and saute 7 minutes, or until softened. Add tomato paste, and cook 2 minutes. Add eggplant, and saute 2 minutes more. Add peanut butter, cayenne (if using), and 1/4 cup broth mixture; stir until smooth. Add sweet potato, diced tomato, and remaining broth; simmer, uncovered 1 hour, or until sweet potato is tender (this only took about 30 minutes for me).
Meanwhile, prepare rice according to package directions. (I used instant)
The recipe says to heat the fillets on a skillet, but I just used the microwave. After they are cooked, cut into pieces, and stir into stew. Serve over the rice.
Vegetarian Times, October 2011
Showing posts with label sweet potatoes. Show all posts
Showing posts with label sweet potatoes. Show all posts
Wednesday, January 18, 2012
Sunday, December 4, 2011
Smoked Sweet-potato & Chile Soup
I don't like "hot" flavors, so did not add the red-pepper flakes, and it tasted fine to us! This is the second soup where I have used our new hand blender, and it works like a charm. This recipe serves 4 people.
1 tbsp oil
1 onion, peeled and chopped
1 garlic clove
1/2 tsp dried red-pepper flakes
1 tbsp smoked paprika
2 cups sweet potatoes, peeled and cut into chunks
4 1/4 cups vegetable stock
salt and pepper
6 tbsp sour cream
In a large saucepan heat the oil over a moderate heat and cook the onion until it softens. Now add the garlic, red-pepper flakes, and paprika and cook for 3 minutes, stirring well to mix.
Now add the sweet potatoes and toss well to coat in the spiced onion mixture. Cover with a lid, turn the heat to low and let the mixture cook for 5 minutes. Pour in the stock and increase the heat to bring up to boiling point. Stir well, then reduce the heat to simmering and cook, covered, for 20 minutes.
Remove the pan from the heat and allow to cool a little. Then puree the mixture with a hand blender or a food processor. Be very careful as sometimes hot liquids can splash out when processed.
Once smooth, return the mixture to the pan and bring gently back to a boil. Season to taste and stir through the sour cream before serving.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
1 tbsp oil
1 onion, peeled and chopped
1 garlic clove
1/2 tsp dried red-pepper flakes
1 tbsp smoked paprika
2 cups sweet potatoes, peeled and cut into chunks
4 1/4 cups vegetable stock
salt and pepper
6 tbsp sour cream
In a large saucepan heat the oil over a moderate heat and cook the onion until it softens. Now add the garlic, red-pepper flakes, and paprika and cook for 3 minutes, stirring well to mix.
Now add the sweet potatoes and toss well to coat in the spiced onion mixture. Cover with a lid, turn the heat to low and let the mixture cook for 5 minutes. Pour in the stock and increase the heat to bring up to boiling point. Stir well, then reduce the heat to simmering and cook, covered, for 20 minutes.
Remove the pan from the heat and allow to cool a little. Then puree the mixture with a hand blender or a food processor. Be very careful as sometimes hot liquids can splash out when processed.
Once smooth, return the mixture to the pan and bring gently back to a boil. Season to taste and stir through the sour cream before serving.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Sunday, September 20, 2009
Rosh Hashanah Feast
Passover is my favorite holiday, followed by Rosh Hashanah, the Jewish New Year. I'm usually planning a weeks worth of Passover food upwards of a month in advance, but Rosh Hashanah is just one feast meal, so the planning might begin a week ahead, maybe a few days again. I gotta say, sometimes the planning and the cooking is more fun than the eating.
Traditional Rosh Hashanah food is based on the phrase "May you have a sweet year. May God inscribe you in the book of life". So lots of sweet foods (for a sweet year), hand shaped foods (for the Hand of God that inscribes you in the book of life), round foods (for the never ending circle of life), lots of apple and honey, sweetened bread, fruit filled meats and sweet sauces. Having had apples and honey and apples and honey and bread and honey as the "Rosh Hashanah snack" my entire childhood, it was time for apples and honey and bread, just not in the same bite.
For any Jewish Holiday involving food, you gotta have Challah. Just a few minor changes to a regular Challah make it extra sweet and pretty for Rosh Hashanah.
Rosh Hashanah Challah (makes One Challah)
1 pkg dry yeast
1/2 cup warm water
1 egg + 1 egg white for later
1/8 cup honey
1/2 tsp salt
1/8 oil
2 - 3 cups flour
1/2 cup raisins, soaked in warm water for half hour, then drained
dissolve yeast in the water, with a little bit of honey. let sit 10 minutes or until frothy. beat one egg in a large bowl, then add honey, salt & oil and beat again. now add yeast mixture, and mix well. Add the flour, a little at a time, you shouldn't need all of it, until a soft dough forms. flour your hands, and knead the dough for about 10 minutes, adding more flour if it gets too sticky to handle. put a few drops oil in the bowl, and turn dough to coat. cover, and let rise in a warm place for 2-3 hours. after first rise, punch down, and knead the raisins into the dough.
Sabbath Challah is braided, and Rosh Hashanah Challah is round. Grease a cookie sheet, and pull the dough into a long rope, one end being fatter than the other. put the fat end in the middle of the cookie sheet, and wrap the rope around it. If it resembles a cinamon roll when you're done, you did it right. cover, and let rise for one more hour. half hour before your going to bake the bread, preheat the oven to 400. right before baking, brush the top of the loaf with egg white. bake at 400 for about 30 minutes, or until top is browned.
Let cool completely before eating. Eat hot bread and you'll get a tummyache!
CousCous Stuffing
I wanted to do a stuffed turkey, but i didn't want to go the normal route of stuffing, and i wanted some sweet and filling in there. I also have an unholy love for fried onions.
1 onion
pinch sugar
2 cups prepared CousCous (make it with broth, not water)
1/4 cup chopped dried cherries
5 or 6 chopped dried dates
3-4 tbsp chopped fresh parsley
1 tsp dried marjoram
1 tsp dried cardamom
1/4 cup chopped walnuts
salt & pepper
Slice the onion, and fry in a little oil over medium heat. add the sugar if you want, it will help the onion color faster. after onion is fried and browned to your satisfaction, blend all ingredients and refridgerate at least one hour. after an hour, taste and add more spices as needed.
that's gonna go great in this delicious fruity
Apricot glazed Turkey
Whole Turkey
Apricot preserves- how much you need depends on how big the bird is
salt & pepper
tarragon
olive oil
A little like the famous Bacon Wrapped Turkey Roll, but i didn't feel like deboning the Turkey. make sure the Turkey is completely thawed! put cotton stuffing bag in the cavity, and gently stuff with cooled stuffing. close bag, use toothpicks to keep the opening closed. flip the bird breast up, and gently pull the skin away from the flesh, pulling towards the spine. If your able to pull the skin away from the legs as well, that's even better. Don't completely pull the skin off, it's going to be the "blanket" to keep all the moisting and flavors in. rub the flesh with oil, and season with salt and pepper. brush with apricot preserves and tarragon. now fold the skin back over, and secure down with toothpicks. rub oil over the skin, and season with more salt & pepper. cover with foil, and bake at 350 approx 15 minutes per pound. check with a meat thermometer before you eat it! Not sure how long to cook your turkey, or how to know when it's done? call your Mom or Grandma, they'll know. And they'll be really proud of you for cooking a whole turkey!
Sides:
Sweet Potatoes w/Honey soy glaze
I got this out of a Japanese Cookbook from the library a few years ago. and you just can't go wrong with sweet potatoes.
4 sweet potatoes, peeled and diced
1/4 olive oil
salt
3 tbsp honey
1 1/2 tbsp soy sauce
1 tsp dried ginger
toss potato peices in a bowl with oil and some salt. pour onto a greased rimmed cookie sheet, and roast at 350 for 30 minutes, or until edges are browning. drizzle sauce over, and broil for a minute or two (beware of smoke!! Our smoke alarm almost went off!).
Green Beans with breadcrumbs
Had this at a friends house, and it was love at first bite. Cuz ya'll know I love greenbeans!
1 lb green beans
oil
1 tbsp italian breadcrumbs
saute green beans in oil over medium heat. you want to get a little browning on 'em. when they are bright green with bits of charring, they're done. takes about 8 minutes. combine in a bowl with the breadcrumbs, serve immediately.
Dessert was the deliciously magnificient Cardamom Apple Cake. Again, what a pain in the nect to make, but so delicous it's worth it. we had it with strawberries on the side.
So that was the Rosh Hashanah feast, and it was beyond delicious. Can't wait till Thanksgiving!
Traditional Rosh Hashanah food is based on the phrase "May you have a sweet year. May God inscribe you in the book of life". So lots of sweet foods (for a sweet year), hand shaped foods (for the Hand of God that inscribes you in the book of life), round foods (for the never ending circle of life), lots of apple and honey, sweetened bread, fruit filled meats and sweet sauces. Having had apples and honey and apples and honey and bread and honey as the "Rosh Hashanah snack" my entire childhood, it was time for apples and honey and bread, just not in the same bite.
For any Jewish Holiday involving food, you gotta have Challah. Just a few minor changes to a regular Challah make it extra sweet and pretty for Rosh Hashanah.
Rosh Hashanah Challah (makes One Challah)
1 pkg dry yeast
1/2 cup warm water
1 egg + 1 egg white for later
1/8 cup honey
1/2 tsp salt
1/8 oil
2 - 3 cups flour
1/2 cup raisins, soaked in warm water for half hour, then drained
dissolve yeast in the water, with a little bit of honey. let sit 10 minutes or until frothy. beat one egg in a large bowl, then add honey, salt & oil and beat again. now add yeast mixture, and mix well. Add the flour, a little at a time, you shouldn't need all of it, until a soft dough forms. flour your hands, and knead the dough for about 10 minutes, adding more flour if it gets too sticky to handle. put a few drops oil in the bowl, and turn dough to coat. cover, and let rise in a warm place for 2-3 hours. after first rise, punch down, and knead the raisins into the dough.
Sabbath Challah is braided, and Rosh Hashanah Challah is round. Grease a cookie sheet, and pull the dough into a long rope, one end being fatter than the other. put the fat end in the middle of the cookie sheet, and wrap the rope around it. If it resembles a cinamon roll when you're done, you did it right. cover, and let rise for one more hour. half hour before your going to bake the bread, preheat the oven to 400. right before baking, brush the top of the loaf with egg white. bake at 400 for about 30 minutes, or until top is browned.
Let cool completely before eating. Eat hot bread and you'll get a tummyache!
CousCous Stuffing
I wanted to do a stuffed turkey, but i didn't want to go the normal route of stuffing, and i wanted some sweet and filling in there. I also have an unholy love for fried onions.
1 onion
pinch sugar
2 cups prepared CousCous (make it with broth, not water)
1/4 cup chopped dried cherries
5 or 6 chopped dried dates
3-4 tbsp chopped fresh parsley
1 tsp dried marjoram
1 tsp dried cardamom
1/4 cup chopped walnuts
salt & pepper
Slice the onion, and fry in a little oil over medium heat. add the sugar if you want, it will help the onion color faster. after onion is fried and browned to your satisfaction, blend all ingredients and refridgerate at least one hour. after an hour, taste and add more spices as needed.
that's gonna go great in this delicious fruity
Apricot glazed Turkey
Whole Turkey
Apricot preserves- how much you need depends on how big the bird is
salt & pepper
tarragon
olive oil
A little like the famous Bacon Wrapped Turkey Roll, but i didn't feel like deboning the Turkey. make sure the Turkey is completely thawed! put cotton stuffing bag in the cavity, and gently stuff with cooled stuffing. close bag, use toothpicks to keep the opening closed. flip the bird breast up, and gently pull the skin away from the flesh, pulling towards the spine. If your able to pull the skin away from the legs as well, that's even better. Don't completely pull the skin off, it's going to be the "blanket" to keep all the moisting and flavors in. rub the flesh with oil, and season with salt and pepper. brush with apricot preserves and tarragon. now fold the skin back over, and secure down with toothpicks. rub oil over the skin, and season with more salt & pepper. cover with foil, and bake at 350 approx 15 minutes per pound. check with a meat thermometer before you eat it! Not sure how long to cook your turkey, or how to know when it's done? call your Mom or Grandma, they'll know. And they'll be really proud of you for cooking a whole turkey!
Sides:
Sweet Potatoes w/Honey soy glaze
I got this out of a Japanese Cookbook from the library a few years ago. and you just can't go wrong with sweet potatoes.
4 sweet potatoes, peeled and diced
1/4 olive oil
salt
3 tbsp honey
1 1/2 tbsp soy sauce
1 tsp dried ginger
toss potato peices in a bowl with oil and some salt. pour onto a greased rimmed cookie sheet, and roast at 350 for 30 minutes, or until edges are browning. drizzle sauce over, and broil for a minute or two (beware of smoke!! Our smoke alarm almost went off!).
Green Beans with breadcrumbs
Had this at a friends house, and it was love at first bite. Cuz ya'll know I love greenbeans!
1 lb green beans
oil
1 tbsp italian breadcrumbs
saute green beans in oil over medium heat. you want to get a little browning on 'em. when they are bright green with bits of charring, they're done. takes about 8 minutes. combine in a bowl with the breadcrumbs, serve immediately.
Dessert was the deliciously magnificient Cardamom Apple Cake. Again, what a pain in the nect to make, but so delicous it's worth it. we had it with strawberries on the side.
So that was the Rosh Hashanah feast, and it was beyond delicious. Can't wait till Thanksgiving!
Thursday, January 17, 2008
It's good to know the meat guy.
I've discovered Pork. It really is the other white meat, and damn is it tasty. And we got a deal on a good cut at the grocery store. It pays to know the folks working at the meat counter, they'll slice a gigantic chunk of meat up into managable pieces that can be frozen a few at a time. Genius.
And then I discovered Sweet Pork, adapted slightly from my Mexican cookbook. This stew is unbelievably good. Cook up some rice to serve with it, if you want.
Olive oil
1 lb pork fillet, cubed
¾ cup flour, seasoned with salt & pepper
1 large onion, chopped
2 cups chicken stock
1 tsp ground coriander
2 cloves garlic, minced
1 small can mild green chiles, chopped
1 can diced tomatoes
1 red bell pepper, chopped
1 small can pineapple chunks, each chunk cut it half
1 large (or two small) sweet potatoes, peeled and diced
1 tbsp chopped cilantro
you'll need a skillet, and a large baking dish or large casserole.
Preheat oven to 350.
toss cubed pork in flour. Heat a few tablespoons oil in the skillet, then add the pork, turning frequently to brown it on all sides (we just want to brown it a bit, it doesn't need to cook all the way through). Transfer meat to large baking dish. Add onion to skillet and cook until soft, adding more oil if needed. Stir in chicken stock, and bring to a boil. Add coriander, garlic, green chiles, tomatoes & bell pepper. Simmer for 5 minutes. Pour into the baking dish, over the pork.
Bake for one hour, then stir in the diced sweet potatoes and pineapple. Cook another 30 minutes, or until pork is tender. Garnish with chopped cilantro. Can be served with rice.
and you all know what goes best with good food. . . . good books!
my Charles Stross addiction has finally brought me to his Merchant Princes series. I blew through The Family Trade in two days, and am nearing the end of The Hidden Family. Sure, the concept of traveling between parallel worlds has been done to death, but when's the last time someone used it to smuggle drugs and make a boatload of money? Stross is one of my favorites, and his treatment of capitalism is just delicious. book three, The Clan Corporate, is also on loan from my trusty library.
Just finished Paraworld Zero, by new author Matthew Peterson. It's your standard orphan boy finds out he can do magic, gets spirited away from Earth by a new friend, and finds himself in a strange new world. except, it's like good. and cute, and funny. at first, it felt like Harry Potter meets Star Wars, then it kinda turned more into Star Wars meets Harry Potter. Full review to show up soon. .. . because i've got a lot I want to say about this book.
also on loan from the library is Maggie Anton's Rashi's Daughter, Book I: Joheved. i just can't resist a book with hebrew words on the cover. who knows, maybe this will be my jumping off point to Talmud? i'm about 50 pages in, and it's good. Can't find any faults with it. It's vindicating to know that life for Jews in the middle ages wasn't nightmare after nightmare, 24/7. you gotta love those midaevil scholars.
ARCs received:
St. Lunatic High School, volume 2 by Majiko (I'm really starting to dig this
loli-goth artwork. that outfit on the back cover? i want that!)
Ugly Stores for Beautiful People, by James Burr. You know, i vaguely remember promising myself something about self published stuff. . . .but most of these stories have already been published in literary magazines, so we shall see.
And then I discovered Sweet Pork, adapted slightly from my Mexican cookbook. This stew is unbelievably good. Cook up some rice to serve with it, if you want.
Olive oil
1 lb pork fillet, cubed
¾ cup flour, seasoned with salt & pepper
1 large onion, chopped
2 cups chicken stock
1 tsp ground coriander
2 cloves garlic, minced
1 small can mild green chiles, chopped
1 can diced tomatoes
1 red bell pepper, chopped
1 small can pineapple chunks, each chunk cut it half
1 large (or two small) sweet potatoes, peeled and diced
1 tbsp chopped cilantro
you'll need a skillet, and a large baking dish or large casserole.
Preheat oven to 350.
toss cubed pork in flour. Heat a few tablespoons oil in the skillet, then add the pork, turning frequently to brown it on all sides (we just want to brown it a bit, it doesn't need to cook all the way through). Transfer meat to large baking dish. Add onion to skillet and cook until soft, adding more oil if needed. Stir in chicken stock, and bring to a boil. Add coriander, garlic, green chiles, tomatoes & bell pepper. Simmer for 5 minutes. Pour into the baking dish, over the pork.
Bake for one hour, then stir in the diced sweet potatoes and pineapple. Cook another 30 minutes, or until pork is tender. Garnish with chopped cilantro. Can be served with rice.
and you all know what goes best with good food. . . . good books!
my Charles Stross addiction has finally brought me to his Merchant Princes series. I blew through The Family Trade in two days, and am nearing the end of The Hidden Family. Sure, the concept of traveling between parallel worlds has been done to death, but when's the last time someone used it to smuggle drugs and make a boatload of money? Stross is one of my favorites, and his treatment of capitalism is just delicious. book three, The Clan Corporate, is also on loan from my trusty library.
Just finished Paraworld Zero, by new author Matthew Peterson. It's your standard orphan boy finds out he can do magic, gets spirited away from Earth by a new friend, and finds himself in a strange new world. except, it's like good. and cute, and funny. at first, it felt like Harry Potter meets Star Wars, then it kinda turned more into Star Wars meets Harry Potter. Full review to show up soon. .. . because i've got a lot I want to say about this book.
also on loan from the library is Maggie Anton's Rashi's Daughter, Book I: Joheved. i just can't resist a book with hebrew words on the cover. who knows, maybe this will be my jumping off point to Talmud? i'm about 50 pages in, and it's good. Can't find any faults with it. It's vindicating to know that life for Jews in the middle ages wasn't nightmare after nightmare, 24/7. you gotta love those midaevil scholars.
ARCs received:
St. Lunatic High School, volume 2 by Majiko (I'm really starting to dig this
loli-goth artwork. that outfit on the back cover? i want that!)
Ugly Stores for Beautiful People, by James Burr. You know, i vaguely remember promising myself something about self published stuff. . . .but most of these stories have already been published in literary magazines, so we shall see.
Sunday, November 25, 2007
gobble gobble, continued.
we just finished our last bits of leftovers. so i suppose i can give you my top secret thanksgiving recipes.
turkey with orange and garlic
you need:
a roasting turkey of any size, it must still have it's skin!
1 orange
a few cloves of garlic, sliced very thin. the bigger your turkey, the more garlic you will want.
salt & pepper
olive oil
herbs de provence
mix olive oil, salt & pepper and herbs in a small bowl. cut the orange in half. thinly slice one half, and cut the other into wedges. roll back the skin of the turkey, and brush the flesh with half of your olive oil mixture. lay orange and garlic slices on the flesh, and roll the skin back on top of all that. brush the rest of the olive oil on top of the skin, and stuff with oranges, and fresh herbs, if you have them. follow normal turkey cooking directions.
sweet potatoes and apples
this is my husbands recipe, and i hope i got it right!
3 or 4 baking apples - gala, fuji, golden delicious
1 large, and 1 small can of sweet potatoes in water
2 tbsp butter
3 tbsp cinnamon
3 tbsp brown sugar
slice the apples into 1/4" thick slices. cut large chunks of sweet potatoes in half. preheat oven to 350, and use a deep, oven safe bowl (we have a glass bowl that is perfect for this!). the bottom layer should be sweet potatoes, then do a layer of apple slices. then dot with butter, and sprinkle with cinnamon and brown sugar. keep making layers of sweet potatoes, apples, butter, cinnamon/sugar until you run out of ingredietns, or reach the top of the bowl. depending on your bowl or baking dish, you may need more or less butter, cinnamon, or brown sugar. cover with tin foil, and bake for 30-40 minutes, or until apples are tender.
garlic roasted potatoes
3 lbs new potatoes, scrubbed and wedged
olive oil
5 cloves garlic, minced
salt and pepper
1 tbp rosemary
1 tsp lemon juice
1/2 chopped fresh parsley
preheat oven to 375. put potatoes and olive oil in a zip-lock bag, and shake to cover the potatoes with oil. put the potato wedges in a single layer on a greased baking dish, and bake for 25 minutes. while they are cooking, put some oil in a sauce pan, and sautee the garlic. as soon as the garlic starts to burn, remove from the heat. when garlic has cooled, add rosemary, lemon juice, salt and pepper and parsley. if the mixture seems to dry, add a little more olive oil. before serving, toss potatoes and garlic mixture in a big bowl. it's yummy.
snow peas sauteed with red onion, tomatoes and mint
1/3 cup olive oil
1 to 2 lbs snow peas
half a red onion, chopped
2 garlic cloves, minced
1 cup sun dried tomatoes, chopped
2 roma tomatoes, chopped
1 cup water
salt & pepper
3 tbsp mint
pinch of sugar
2 tbsp red wine vinegar
in a large soup pot, heat the oil, then saute the onions, stirring occasionally. after a few minutes, add the garlic. then stir in the snow peas. stir in the sun dried and fresh tomatoes, and water, and bring mixture to a boil. season with some salt and pepper. cover, and simmer for 15 minutes. add mint and sugar, cook for one minute. then add vinegar.
stuffing . . . .
i cheated. i used stovetop. doctored it with sauteed celery and mushrooms. it was awesome. i think i'll make more tonight.
turkey with orange and garlic
you need:
a roasting turkey of any size, it must still have it's skin!
1 orange
a few cloves of garlic, sliced very thin. the bigger your turkey, the more garlic you will want.
salt & pepper
olive oil
herbs de provence
mix olive oil, salt & pepper and herbs in a small bowl. cut the orange in half. thinly slice one half, and cut the other into wedges. roll back the skin of the turkey, and brush the flesh with half of your olive oil mixture. lay orange and garlic slices on the flesh, and roll the skin back on top of all that. brush the rest of the olive oil on top of the skin, and stuff with oranges, and fresh herbs, if you have them. follow normal turkey cooking directions.
sweet potatoes and apples
this is my husbands recipe, and i hope i got it right!
3 or 4 baking apples - gala, fuji, golden delicious
1 large, and 1 small can of sweet potatoes in water
2 tbsp butter
3 tbsp cinnamon
3 tbsp brown sugar
slice the apples into 1/4" thick slices. cut large chunks of sweet potatoes in half. preheat oven to 350, and use a deep, oven safe bowl (we have a glass bowl that is perfect for this!). the bottom layer should be sweet potatoes, then do a layer of apple slices. then dot with butter, and sprinkle with cinnamon and brown sugar. keep making layers of sweet potatoes, apples, butter, cinnamon/sugar until you run out of ingredietns, or reach the top of the bowl. depending on your bowl or baking dish, you may need more or less butter, cinnamon, or brown sugar. cover with tin foil, and bake for 30-40 minutes, or until apples are tender.
garlic roasted potatoes
3 lbs new potatoes, scrubbed and wedged
olive oil
5 cloves garlic, minced
salt and pepper
1 tbp rosemary
1 tsp lemon juice
1/2 chopped fresh parsley
preheat oven to 375. put potatoes and olive oil in a zip-lock bag, and shake to cover the potatoes with oil. put the potato wedges in a single layer on a greased baking dish, and bake for 25 minutes. while they are cooking, put some oil in a sauce pan, and sautee the garlic. as soon as the garlic starts to burn, remove from the heat. when garlic has cooled, add rosemary, lemon juice, salt and pepper and parsley. if the mixture seems to dry, add a little more olive oil. before serving, toss potatoes and garlic mixture in a big bowl. it's yummy.
snow peas sauteed with red onion, tomatoes and mint
1/3 cup olive oil
1 to 2 lbs snow peas
half a red onion, chopped
2 garlic cloves, minced
1 cup sun dried tomatoes, chopped
2 roma tomatoes, chopped
1 cup water
salt & pepper
3 tbsp mint
pinch of sugar
2 tbsp red wine vinegar
in a large soup pot, heat the oil, then saute the onions, stirring occasionally. after a few minutes, add the garlic. then stir in the snow peas. stir in the sun dried and fresh tomatoes, and water, and bring mixture to a boil. season with some salt and pepper. cover, and simmer for 15 minutes. add mint and sugar, cook for one minute. then add vinegar.
stuffing . . . .
i cheated. i used stovetop. doctored it with sauteed celery and mushrooms. it was awesome. i think i'll make more tonight.
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