Recipe Tag: Vegetables

Spray a pan with oil and place the celery in the pan. Place the pan over medium heat.

When the pan heats up and the celery begins to sizzle reduce the heat to medium low and cover. Cook the celery for about 20 minutes. Toss frequently.

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

Quarter the potatoes and add 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.

Place the butter, buttermilk, milk, salt and celery in a blender. Puree until smooth.

Add the celery mixture to the potatoes and mash potatoes until creamy.

Be careful because over mashing will result in pasty potatoes. Add ground black pepper to taste and serve.

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 35 to 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

While the rice is cooking, place one teaspoon of the butter in a medium skillet over medium heat.

When the butter is bubbling, add the green part of the leeks.

Cook for about 4 to 5 minutes. Stir frequently

Add the white part of the leek and cook for about 4 to 5 minutes. Stir frequently. If the leeks are done before the rice, remove the pan from the heat and set aside, leaving the leeks and sauce in the pan.

When the rice is done, add the leeks to the rice, using a rubber spatula to scrape the butter sauce from the pan into the rice.

Add the remaining 1 teaspoon of butter and the pepper to the rice and leek mixture. If the leeks have cooled while waiting for the rice to be done, place the rice and leeks back over medium heat, stirring frequently, until the rice mixture is hot.

Stir well and serve.

Preheat oven to 375°F.

Place the olive oil in a large skillet over medium-high heat. Add the onions and cook for about 3 – 4 minutes. Add the carrots and cook for another 3 – 4 minutes.

Add the black beans, cumin, chili powder, oregano, paprika salt and pepper. Toss well and cook for about 3 – 4 minutes. Add the water and cook, tossing frequently, until almost all of the liquid has evaporated. Remove from the heat and let cool for about 5 minutes.

Remove the stem and core the peppers. Remove the seeds.

Fill the peppers with the black bean mixture. Place in a shallow pan and put the pan in the oven. Roast for about 15 minutes and reduce the heat in the oven to 300°F. Roast for another 20 minutes until the pepper is soft but not mushy.

Place the shredded cheese on top of the peppers and turn the oven off. Let stand for about 5 minutes while the cheese melts and then serve.

Place the olive oil in a skillet over medium-high heat.

Add the green onions and sauté for 2 minutes, stirring constantly.

Add the squash and cook, stirring frequently, for another 3-4 minutes.

Add the black beans, toss, and add the vegetable stock, salt, pepper, and paprika.

Stir, then reduce heat to medium and simmer, stirring occasionally, for 20 minutes.

Serve.