Recipe Tag: Starches

Place the water in a large stock-pot over high heat.

Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

Cook the potatoes about 15 – 20 minutes, until slightly soft in the middle. They should give when squeezed.

Remove from heat and drain water. Add butter, buttermilk, milk, salt and roasted garlic. Mash potatoes until creamy and the roasted garlic is well blended. I like to leave some chunks of potatoes. If you like them smooth, be careful because over mashing will result in pasty potatoes.

Add ground black pepper to taste.

Place the garbanzo beans, roasted garlic, tahini, lemon juice, yogurt, and salt in a food processor and process until almost smooth.

Chill well before serving.

Preheat the oven to 325°F.

Place the olive oil in a small sauce pan.

Cut the stem end off of the head of garlic and place the head cut side down in the sauce pan.

Cover and place in the oven for 35 minutes.

Remove and let cool. (The garlic may be roasted a few days ahead of time and refrigerated until needed.)

Place the sausage in a large skillet over medium high heat.

Cook for about 5 to 7 minutes, stirring frequently.

Add the onion and sage.

Cook for about 10 to 15 minutes. Stir frequently, and adjust the heat so the onions brown but don’t burn.

Set aside.

Place the eggs, milk, mustard, and roasted garlic in a blender and puree until smooth.

Cut the bread into 1/2 inch cubes and place in a large mixing bowl.

Add the onion and sausage mixture.

Add the garlic, milk, and egg mixture to the bowl with the bread, onions, and sausage, and fold together.

Place the mixture in a 6 inch square Pyrex dish or divide it between 4 ramekins that have been lined with foil.

Bake in the oven at 325°F for 45 minutes.

Let cool slightly before serving.

Place the olive oil in the bottom of a large skillet. Heat over medium and add the onion. Cook gently, stirring frequently, until the onions just begin to turn translucent.

Add the arborio rice and stir. Cook for about 2 minutes and then add the salt and pepper. Add the chicken stock and enough water to cover the rice. Simmer on medium, partially covered for about 15 minutes. Check to see how close the rice is to being done and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.

Add the peas and Parmigiano. Add a little more water if needed and cook for about 3 – 5 minutes until the peas are heated through.

Heat the oil in a medium stock pot over medium heat.

Add the garlic and cook very slowly until translucent (about 5 minutes). Do not allow it to brown or it will turn bitter.

Add the minced onion and increase the heat to medium-high. Cook until the onions are translucent (about 5 minutes). Do not allow the onions to brown.

Add the risotto to the pot and cook while stirring continuously for 2 minutes.

Add the white wine and cook stirring continuously for about a minute. Add enough water to cover the risotto. Stir.

Reduce the heat to medium and cook stirring about every 2 minutes so as to not allow the rice to stick.

Add more water in 1/2 cup batches as needed. This will take about 20 – 25 minutes until the risotto is tender.

The rice should be soft but not mushy.

Remove from heat and stir in the salt and parmesan. Chill.

Preheat the oven to 400°F.

Remove the risotto from the refrigerator and form into small cakes. These should be about 1/3 cup each.

Place each cake on a non-stick cookie sheet spaced evenly with about 1/2 inch separating them.

Place the cookie sheet in the oven.

Reduce the heat to 350°F and cook, turning once, until golden brown (about 15 minutes).

Place the olive oil in a medium sauce pan over medium heat.

Add the onion and cook for about 3 minutes.

Add the black beans, hot sauce, water, paprika, salt, sage, and pepper. Stir well.

Simmer over medium heat, stirring occasionally. Using a fork, spoon, or potato masher, press the black beans occasionally as they cook.

As the beans cook, add additional water to keep the beans from getting too dried out.

Stir and continue to mash the beans.

After about 20 – 25 minutes the refried beans will begin to thicken up.

Serve.

Place the olive oil in a medium sauce pan over medium heat.

Add the onion and cook for about 3 minutes.

Add the black beans, chipotle, water, salt, cumin and pepper. Stir well.

Simmer over medium heat, stirring occasionally.

Using a fork, spoon or potato masher, mash some of the black beans occasionally as they cook.

As the beans cook, add additional water if needed to keep the beans from getting too dried out.

Stir and continue to mash the beans.

After about 30 to 35 minutes the refried beans will begin to thicken up.

Serve.

Place the water in a large stock pot over high heat.

Add the lentils and cook over a moderate boil for about 25 minutes.

Check the degree of doneness about every 3 minutes after 20 minutes and cook until just tender.

While the lentils are cooking, place the 1 1/2 cup water in a small sauce pan over high heat and bring to a boil.

Add the rice and cover. Reduce the heat until the rice is at a simmer.

Cook for about 35-40 minutes until the water has evaporated and remove from the heat. Keep covered.

While the rice and lentils are cooking place the sesame oil in a medium non-stick skillet over medium heat and add the onions.

Cook slowly until they begin to soften.

Increase the heat to medium-high and add the zucchini, salt, pepper and oregano.

Cook, tossing frequently, until the zucchini begins to brown on all sides.

Drain the cooked lentils well and add to the zucchini.

Add the cooked rice to the zucchini and lentils and stir until well blended.

Serve.

Preheat the oven to 375F.

Place the pepper in the oven on a piece of aluminum foil.

Roast for 20-25 minutes, turning occasionally so that the pepper browns on all sides.

After the peppers have been roasting for about 10 minutes, spray another pan with olive oil and add the green onions. Place the skillet in the oven.

After 25 minutes, remove the pepper and place in a small paper bag, with the top folded closed, to cool.

Remove the green onions from the oven and place on a plate to cool.

When the pepper is cool, peel and seed the pepper and discard both the burned outer peel, the stem, and the seeds. Cut into large dice and set aside.

When the green onions are cool, slice into 1/4 inch sections.

Place the water, salt, and tarragon in a small saucepan over high heat. When the water boils, add the quinoa, stir, and reduce the heat to simmer.

Simmer, uncovered, for 25-30 minutes or until the quinoa is soft and the water is evaporated. Add more water 1/4 cup at a time if needed.

When the quinoa is cooked, add the diced peppers, the green onions, capers, and butter. Stir until the butter is melted, then serve.

Place the olive oil in a medium skillet. Heat over medium and add the shallot. Cook gently, stirring frequently, for about 1 to 2 minutes until they just begin to turn translucent.

Add the quinoa and stir. Cook for about 1 minute and then add 2 1/2 cups of the water, salt and pepper.

Simmer on medium, partially covered for about 15 minutes, stirring occasionally. Check to see how close the quinoa is to being done and add more water 2 tablespoons at a time if needed.

Add the peas and 1/2 cup water. Cook for about 4 minutes, stirring frequently. Add the Parmigiano and cook until the cheese is melted.