4-6 cloves of crushed garlic
1 chili pepper diced
1 green pepper diced
2 red peppers diced
1 can of crushed tomatoes
salt, pepper, chili powder, cumin, any other spices you love
In a large skillet, heat olive oil, and add onions and garlic until they give off a strong scent. Add chili pepper, and green and red peppers, and cook on medium heat until they are all soft. Add the crushed tomatoes, the juice from the can, and your favorite spices, and cook until the mixture blends well. Using a spoon, carve 4 “holes” in the mixture, and then drop one egg into each “hole.” Cover the skillet and simmer for about 10 minutes. The dish is done when the eggs look completely cooked. Enjoy!
1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil
Stir together potatoes, scallions, flour, eggs, salt, and pepper.
Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.
I am excited to introduce my new blog, which will feature all of my favorite recipes. I decided to put this together for me, and whoever else wants to use it, so that I can keep track of what I like to make. Sometimes I have a hard time recalling my favorite recipes, so this blog will keep them at all of our fingertips.
I suggest clicking through the recipe types on the right. Enjoy!
1/2 onion, chopped
2 cloves of garlic, chopped
a handful of mushrooms, diced
1-2 colorful peppers, diced
sliced zucchini or any other veggies in the house
1 box of firm tofu, cubed
2 tbs soy sauce
2 tbs teriyaki sauce
1/4 cup peanut butter
1/4 cup sesame oil
2 tbs honey
Heat olive oil in a medium skillet. Add onion and garlic, saute until light brown. Add the rest of the vegetables slowly, and let the mixture cook on low/medium heat until everything is somewhat soft and cooked. Add the tofu and simmer for a few minutes, stirring occasionally.
Combine sauce ingredients and mix well. Stir sauce into tofu and vegetables and let simmer for a few minutes. Serve over brown rice.
2 heads of broccoli
A cup or so of unsalted roasted cashews
A cup or so of craisins or raisins
Half a red onion, diced
Cut the broccoli into small pieces and steam slightly (you can also just use raw broccoli). Put into large bowl and allow to cool. Add cashews, craisins ans red onion and toss to combine.
Mayonnaise (I prefer to use light mayo)
Red wine vinegar
Mix the dressing really well and pour it over the salad RIGHT before serving so that the cashews don’t get soggy.
1 large can crushed or whole tomatoes with additional and equal quantity of tomato juice
1 cucumber, peeled, seeded and chopped
1/2 green pepper
2 Tb olive oil
11/2 Tb red wine vinegar
salt and pepper
1 clove garlic, minced
a little cumin
In a bowl combine (or blend) all ingredients. Cover and cool.
Recipe by Sterra Tackeff
1/2 cup quinoa
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
Cook quinoa using directions on the package. Drain; cool. Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
Mix quinoa, chicken, and green beans in large bowl; add corn and green onions. Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
Recipe adapted from http://www.Epicurious.com