Soups & Stews

Moroccan Vegetable Stew

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Moroccan Vegetable Stew

Vicki Lindstrom
Originally made with butternut squash, sweet potato, & carrots but any winter root vegetables can work.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine Vegetarian
Servings 8

Ingredients
  

  • 2 tablespoon olive oil
  • 1 cup chopped onion
  • 3 garlic cloves chopped
  • 2 teaspoons paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cup vegetable or chicken stock
  • 2 tablespoon fresh lemon juice
  • 6 cups of winter root veggies
  • butternut squash
  • sweet potato
  • carrots
  • turnips
  • beets
  • cilantro and/or mint to garnish

Instructions
 

  • Saute onion and garlic in olive oil on medium heat
  • Add all the herbs/seasonings.
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Sides

Bhindi

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Almost Bhindi

SP
An informal spin on Bhindi - more of a tomato/okra medley - but still flavorful as a side. Look for revisions as this one grows.
Print Recipe
Servings 6

Ingredients
  

  • One whole white onion
  • Two Anaheim chiles
  • Six cloves of garlic
  • One 16 ounce bag of frozen okra
  • 1/4 teaspoon of dried mango powder
  • One 28 ounce can of organic crushed tomatoes in purée
  • 1 teaspoon of coriander powder
  • 2 tablespoon vegetable oil

Instructions
 

  • Add about 2 tablespoons will to the bottom of the frying pan and add a teaspoon of cumin seeds and fry until they stop sizzling
  • Add the garlic, chilies and onions
  • Stir until the onions start to turn light brown
  • Add okra and stir to combine
  • Add coriander powder stir to combine
  • Add mango powder stir to combine
  • Add crushed tomatoes mix well

 

Salads

Vietnamese Chicken Salad

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Vietnamese Chicken Salad

Jill Nhu Huong Miller, from "Island Plate"
Print Recipe
Servings 6

Ingredients
  

  • 2 pounds boneless chicken breasts or thighs
  • 1 green onion
  • 1 2-inch piece fresh ginger, peeled and smashed
  • 1 small head cabbage finely shredded
  • About 20 fresh mint leaves washed and coarsely chopped
  • 3-4 sprigs Chinese parsley cilantro, coarsely chopped
  • 1 small hot, red (Hawaiian or Thai)
  • 1 chili pepper seeded and chopped
  • 1 clove fresh garlic peeled
  • 1/2 medium lime peeled, seeded and sectioned
  • 1 teaspoon sugar
  • 1 tablespoon vinegar
  • 1 tablespoon water
  • 4 tablespoon nuoc nom fish sauce

Instructions
 

  • In a large pot, put chicken in water to cover along with green onion and ginger; gently poach
  • Drain; cool and shred chicken
  • In a large bowl, toss together chicken, cabbage, mint leaves and Chinese parsley
  • Set aside
  • With a mortar and pestle, crush together chili, garlic, peeled lime sections and sugar
  • Scrape this into a jar and add vinegar and water, stirring
  • Add nuoc nam fish sauce and shake to emulsify
  • Dress chicken mixture with a tablespoon or more of the dressing
  • Store leftover dressing in the refrigerator up to two or three months.
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Salads, Sides

Mexican Brown Rice & Roasted Corn Salad

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Mexican Brown Rice & Roasted Corn Salad

SP
Print Recipe

Ingredients
  

Pan Roasted Corn

  • 3 cups fresh cut corn You can also use frozen corn
  • 1/2 medium red onion chopped
  • 2 garlic cloves minced
  • 2 T.butter
  • 1/2 t. dried parsley
  • 1/4 t. ground red pepper I used 1/2 t. and it was spicy!
  • 1 t. sea salt
  • 2-3 twists fresh cracked black pepper

Brown Rice Salad

  • 1 cup cooked brown rice
  • 2 15-ounce cans pinto beans, drained and rinsed
  • 1 red bell pepper seeded and finely chopped
  • 1 bunch green onions sliced
  • 1 small jalapeno seeds and rib removed, diced
  • 1 cup crumbled queso fresco or feta cheese

Dressing

  • 3 tablespoon olive oil
  • Juice of 1 lime
  • 1 teaspoon cumin
  • 1 clove garlic finely chopped
  • 3 tablespoon chopped fresh cilantro

Instructions
 

Pan Roasted Corn

  • Melt butter in frying pan over medium high heat.
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Sides

Black Bean Mango Salsa

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Black Bean Mango Salsa

Roy Yamaguchi, "Roy's Feasts from Hawaii"
Print Recipe
Servings 4 -6

Ingredients
  

  • 1 15 oz can black beans
  • 2 tbs olive oil
  • 1/2 c diced onion
  • 1/2 c seeded & diced red bell pepper
  • 1/2 c seeded & diced yellow bell pepper
  • 1/2 c diced celery
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pure red chile powder
  • 1/4 teaspoon cayanne pepper
  • Salt & freshly ground pepper to taste
  • 2 tbs red wine vinegar
  • 1/2 c diced mango or papaya if you prefer
  • 1/2 c diced watermelon

Instructions
 

  • Heat oil in a saute pan and lightly brown the onion over medium-high heat.
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Sides

Baked Macaroni and Cheese

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Baked Macaroni and Cheese

Alton Brown, Food Network
Print Recipe
Servings 12 Between 12-16

Ingredients
  

  • 1 pound elbow macaroni
  • 6 tablespoon butter
  • 6 tablespoon flour
  • 2 tablespoon powdered mustard
  • 6 cups milk
  • 1 cup yellow onion finely diced
  • 2 bay leaf
  • 1 teaspoon paprika
  • 2 large egg
  • 8 ounces sharp cheddar shredded
  • 8 ounces mild cheddar shredded
  • 8 ounces Gruyère shredded
  • 2 teaspoon kosher salt & Fresh black pepper

Topping:

  • 6 tablespoon butter
  • 2 cup panko bread crumbs

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a large pot of boiling, salted water cook the pasta to al dente.
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