Recipe Tag: Vegetables

Place the water and 1/4 tsp salt in a medium sauce pan over high heat.

When the water boils add the rosemary and wild rice. (It is easiest to add a large sprig of rosemary so that it is easy to remove after cooking.)

When the rice comes to a boil again, reduce the heat to a simmer, partially cover, and cook the rice for about 40 minutes until tender. Drain any excess water and return the rice to the pan.

While the rice is cooking, add the olive oil to a medium skillet over medium-low heat and add the shallot and diced pepper.

Cook gently, stirring frequently, for 6-10 minutes or until the shallots are softened.

Remove from the heat.

When the rice is cooked, add it to the shallot and pepper mixture. Add the remaining 1/4 tsp salt.

Heat the rice and vegetable mixture gently over medium heat while stirring in the drained black beans.

Add pepper to taste and serve when hot. (This dish is also good cold.)

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

Add the onion and cook for about 3 minutes.

Add the beans, water, fennel, basil, oregano, marjoram, tomato paste, salt, pepper, and honey.

Stir well.

Simmer, uncovered, over medium heat for 40 minutes, stirring occasionally.

As the beans cook, add additional water to keep the beans from getting too dried out. The resulting dish should be fairly thick.

Add the kale and fold into the beans gently.

Cook for about 5 minutes: until the kale is wilted but still bright green.

Serve.

Place a large skillet over medium high heat.

Add the oil and when it is hot add the onion.

Cook for about 5 minutes. Stir frequently.

Add the brown rice, paprika, chili powder and cumin. Cook for about 3 minutes, stirring occasionally.

Add the tomatoes, salt, and water.

Reduce the heat until the rice is simmering and cook for about 40 minutes until the rice is tender.

Serve.

Place the water in a small sauce pan over high heat.

When the water boils add the quinoa.

Reduce the heat until the quinoa is simmering.

While the quinoa is cooking place the olive oil in a medium skillet over medium heat.

Add the shallots and cook for about 2 minutes. Stir frequently.

Add the peppers and cook for about 2 minutes. Stir frequently.

Add the black beans and toss well.

Add the lime juice, salt, pepper and cumin.

Toss and cook for about 2 minutes.

Add the cooked quinoa and mix well.

Add the tomato, cilantro, and butter.

Toss until the butter is melted.

Serve.

In a medium sauce pan, heat the water and salt.

When the liquid boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 40-45 minutes.

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

When a very small amount of liquid remains (about 1 tablespoon), remove the pan from the burner and let it stand, covered, for 3 minutes.

While the rice is cooking, heat the oil in a medium skillet over medium heat.

Add the white part of the green onions and cook for about 2 minutes.  Stir occasionally.

Add the green pepper, poblano pepper and red pepper.

Cook for about 5 minutes. Stir frequently.

Add the cumin, chili powder, oregano, and cayenne pepper.

Cook for about 1 minute, stirring until the spices are well blended.

When cooked, set the vegetables aside until the rice is done.

Add the spiced veggies to the rice along with the uncooked green onion tops and fold together gently.

Serve.

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.

While the potatoes are cooking, place the olive oil in a medium skillet over medium high heat.

Add the green part of the leeks and cook for about 5 minutes. Toss occasionally.

As the green part of the leek begins to caramelize add the white part of the leeks.

Cook over medium high to high heat for about 5 to 10 minutes, tossing occasionally, until the leeks are lightly browned.

Remove the leeks from the heat and place in a large bowl.

The potatoes should cook about 20 to 25 minutes until slightly soft in the middle. They should give when squeezed.

Remove from heat and drain water.

Add the potatoes to the bowl with the leeks along with the butter, buttermilk, milk, and salt.

Mash potatoes until creamy and gently fold together with the leeks.

Add ground black pepper to taste.

Place the olive oil in a large skillet over medium heat.

Add the ginger and saute for 1 minute, stirring frequently.

Add the onion and saute for 3-4 minutes, until barely soft.

Add the bell pepper and cook for about 2 minutes.  Stir occasionally.

Add the tomatoes, the salt, tomato paste, brown rice, garlic powder, curry powder, paprika, cayenne, and vegetable stock.

Stir, then simmer, uncovered, for 30 – 45 minutes until the rice is cooked and all the liquid is absorbed.  Resist the temptation to stir the rice.

After about 30 minutes (before the rice is fully cooked and all the liquid is absorbed), add the fresh thyme, but do not stir the rice – just sprinkle the leaves over the top or place the whole stem on top of the rice.

When the rice is finished cooking, remove the stem and discard it.