Preheat the oven to 325°F.
Place the olive oil in a Dutch oven or large stock pot over medium heat.
Add the garlic and cook for about one minute. Stir frequently.
Add the onions and celery.
Cook for about 3 minutes. Stir frequently.
Add the carrots, peppers and sausage.
Cook for another 3 minutes. Stir frequently.
Add the lentils, thyme, sage, salt, pepper and water.
Stir and cover.
Place the pot in the oven and cook for 50 minutes. Stir about every 15 minutes.
Serve.
Place a large skillet in the oven and preheat oven to 325°F.
When the pan is hot, add the butter, shallot, and yams. Return the pan to the oven and cook for about ten minutes.
Stir the yams and continue to roast in the oven stirring every 8 – 10 minutes. It will take about 30 minutes until the yams begin to soften.
Add the salt pepper, thyme ,and oregano and stir. Cook for another 5 – 8 minutes until the yams are slightly crispy on the outside and soft on the inside.
Preheat the oven to 325°F.
Place the pepper in the oven on a sheet of aluminum foil and roast about 30 minutes. Turn every 10 minutes.
After 30 minutes, increase the oven’s temperature to 425F. Continue roasting the poblano, turning every 5-10 minutes, until the outside of the pepper is charred and the pepper is soft.
Place the roasted pepper in a paper bag and fold over the top, then allow to cool for ten minutes. After ten minutes, the roasted skin should slip off easily. Seed the peeled poblano and dice. (Roasting the poblano may be done ahead of time and the peeled and seeded pepper kept in a plastic zipper bag in the refrigerator until needed.)
Place the olive oil in a medium saucepan over medium-high heat. Add the onions and cook until they begin to caramelize, about 7-10 minutes.
Add the diced yams, toss well, and cover. Cook for about ten minutes over medium-high heat, stirring occasionally, until the yams are slightly tender.
Add the poblano peppers, paprika, cumin, salt, and pepper and stir. Recover and allow to cook for another 5-10 minutes, stirring occasionally, until the yams are soft.
Serve.
Place a large skillet in the oven and preheat the oven to 400°F.
Place the potatoes, onions, peppers, olive oil, paprika, salt, and pepper in a large bowl and mix together until well blended.
Place the potato mixture in the skillet and return to the oven.
Roast for about 35 to 40 minutes. Toss occasionally.
The potatoes are done when the onions are soft and the potatoes tender. Sprinkle with the parley or chives just before serving.
Place a large skillet over medium-high heat and add the olive oil.
When the pan is hot add the diced onion.
When the onions begin to turn brown add the potatoes and cook for about 10 minutes until the potatoes are lightly browned. Toss frequently.
Add the peppers and cook for about 2 minutes. Toss frequently.
Add the salt and pepper. Toss well and serve.
Place the diced potatoes in a glass bowl and put the bowl in the microwave. Set for one minute on high. After the minute is up stir the potatoes and let rest.
Place a large non-stick skillet over medium-high heat. Spray lightly with oil and when the pan is hot add the diced onion. Cook, tossing frequently, until the onions begin to turn a light brown.
While the onions are cooking repeat the first step with the potatoes twice. Cook them for one minute on high, remove the bowl, stir and let rest in between each minute of cooking about 3 minutes.
When the onions have browned add the potatoes, salt and pepper to the pan. Spray lightly with oil one more time and toss the home fries until the potatoes are lightly browned.
Place the oil in a skillet over medium heat.
Add the garlic and ginger and sauté for about 2 minutes. Stir frequently.
Add the onions and sauté, stirring frequently, for about 3 minutes or until translucent.
Add the bell pepper and continue sautéing for 2 minutes.
Add the potatoes, stir, and cover.
Reduce heat to medium and cook for about 15 minutes, stirring frequently, until the potatoes are soft.
Add the soy sauce and pepper and stir.
Cook for another 5 minutes on low.
Serve.
