Sweet Potato and Lentil Soup

 Holiday/Entertaining, Soups, Vegetables, Vegetarian  Comments Off on Sweet Potato and Lentil Soup
Feb 022015
 

Sweet Potato and Lentil Soup
 
Ingredients
  • 2 Tbsp safflower oil
  • 1 medium onion, diced
  • 2 small tomatoes, diced
  • 1 tsp fresh ginger, minced
  • 1½ tsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. ground coriander
  • ½ tsp. cinnamon
  • ⅛ tsp. cayenne pepper
  • Pinch of sea salt
  • 2-3 medium sweet potatoes, peeled and cut into ¾-inch cubes
  • 7 cups vegetable broth
  • 1 cup brown lentils
  • 1 cup baby spinach or kale
Instructions
  1. In a large pot, heat oil over medium heat and sauté onion for about 2 minutes, until soft.
  2. Stir in tomatoes and ginger, cooking an addition 3 minutes.
  3. Stir in turmeric, cumin, coriander, cinnamon, cayenne and salt and cook for 2 minutes, tasting to make sure it’s to your liking.
  4. Next add the sweet potatoes, broth and lentils.
  5. Bring soup to a boil then reduce heat and cover, allowing to simmer for about 30 minutes.
  6. Then add spinach (or kale) and simmer for an additional 10 minutes. Enjoy!

 

Oriental Coleslaw

 Salads and Dressings, Vegetables  Comments Off on Oriental Coleslaw
Dec 012014
 

Oriental Coleslaw
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 medium cabbage or prepared coleslaw
  • 8 tbs Sesame seed
  • 8 tbs slivered Almonds, browned
  • 4tbs sugar
  • 1tsp pepper
  • 2 tsp salt
  • 6 tbs Rice vinegar
  • ½ C salad oil
  • 2 pkg Ramen noodles
  • 4-5 Green Onions
Instructions
  1. Mix all Ingredients together, refrigerate and enjoy cold!

 

Jean, Jean’s Bean, Bean Chili

 Proteins, Vegetables  Comments Off on Jean, Jean’s Bean, Bean Chili
Oct 292014
 

Jean, Jean's Bean , Bean Chili
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon chipotle chili powder
  • 2 teaspoons dried oregano
  • 1 tablespoon smoked paprika
  • Salt and freshly ground black pepper (I use 1 teaspoon each)
  • 1 pound 85 percent lean ground beef
  • 1 pound ground pork)
  • 1 (15-ounce) can black beans
  • 1 (15-ounce) can kidney beans
  • 2 (24-ounce) cans crushed tomatoes
Instructions
  1. In large heavy-bottomed Dutch oven, cook the onions over medium heat until sweated, stirring occasionally.
  2. Once the onions are soft add the bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste.
  3. Cook until the vegetables are tender and seasonings are aromatic.
  4. Add the beef and break it up with a wooden spoon.
  5. Once beef is broken up and beginning to brown, add the pork.
  6. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beans.
  7. Toss together, then add the crushed tomatoes.
  8. Turn the heat down to low and simmer for 1½ hours.
  9. Taste for seasoning and add salt and pepper, if necessary.
  10. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

 

Apr 242012
 

 

As one of the most popular root vegetables in the U.S. – and widely enjoyed in many other countries as well – carrots almost feel like an old friend for many people who are looking for just the right crunchy snack or addition to a  salad. Carrot roots should be smooth, relatively straight and bright in color. The deeper the orange-color, the more beta-carotene is present in the carrot.  Carrots are hardy vegetables that will keep longer than many others if stored properly. The trick to preserving the freshness of carrot roots is to minimize the amount of moisture they lose. To do this, make sure to store them in the coolest part of the refrigerator in a plastic bag or wrapped  in a paper towel, which will reduce the amount of condensation that is able to form. They should be able to keep fresh for about two weeks.

 Posted by at 2:35 pm
Oct 272011
 

Summer squash, like zucchini, and winter squash are versatile vegetables to use in cooking. Summer squash have thin, soft skin, while winter squash have hard skin and inedible seeds that have to be scooped out. Winter squash, such as butternut and acorn squash, can last up to a month in a cool storage area. Otherwise, they should be used within 2 weeks so warmer room temperatures won’t dry the squash out. This vegetable is high in fiber and vitamins A and C, as well as a good source of potassium, magnesium, iron and calcium. If you’re wondering how to bake squash, it’s easy. Cut lengthwise and remove the seeds before baking at 350°, about 45 minutes. There are other methods for cooking with squash too. Follow the same preparation steps – cut lengthwise and remove the seeds before cooking a squash in the broiler or steaming it on the stove.

Jun 282011
 

Want to know the secret to keeping onions fresh for future use? Your freezer! Frozen onions are easy to prepare. Just chop and place the minced onion on a baking sheet lined with parchment paper and freeze for about an hour.  Transfer the frozen onions to a freezer-safe bag or container for up to a year. Frozen onions are best used in soups, sauces and casseroles and should not be defrosted before use. Keep reading to see how to remove the onion odor.

Storing Onions:

Sweet onions are high in water and sugar content so they require more care when storing; treat them gently to avoid bruising. Store away from potatoes because they’ll absorb water. Generally, sweet onions will keep for 4 to 6 weeks or longer. Cut onions should be wrapped tightly in plastic wrap and refrigerated. Favorite ways to store “sweets”:

In the refrigerator: Store in a single layer in the vegetable bin on paper towels. Or, for longer storage, wrap in foil.

In pantyhose: Take a leg from a pair of clean, sheer pantyhose, drop an onion into the foot, tie a knot and repeat as necessary. Hang in a cool, dry, well-ventilated area. Cut above the knot when ready to use.

On racks or screens: Place on elevated racks or screens, not touching, in a cool area.

In the freezer: For long-term storage, sweet onions can be frozen, but their texture changes so frozen onions should be used only for cooking. Chop and place on a cookie sheet and place in the freezer. When frozen, place in freezer containers or bags. To store whole onions, peel, wash, core and freeze in a freezer-proof container or bag.

Drying: Chop and dry in the oven, using the lowest setting. Remove when thoroughly dry but not brown. Store at room temperature in airtight containers.

One large onion = about one (1) cup chopped onion.

One medium onion = about 3/4 cup chopped onion.

It is so hard to remove the smell of onions, garlic or fish from your hands. One household tip for removing the blade of a stainless steel knife. Well I prefer to use a spoon or the stainless steel faucet. In fact, you can even buy stainless steel ‘soaps’, which are just hunks of stainless steel that are about the same shape and size as a bar of normal soap. See stainless soap