Version 1: 1/4 cup olive oil 1 pound Yukon Gold potatoes 1 pound yams or sweet potatoes 6 ounces carrots half of a medium onion Dried thyme Dried sage Salt and pepper Cut vegetables into 3/4″ pieces. Slice onions in lengthwise pieces 3/8″ wide, then cut those once across the middle. Combine all ingredients and […]
Roasted Butternut Squash & Shallots
3 lb. butternut squash 8 ounces shallots 2 tbsp olive oil 2 tbsp brown sugar 1/2 tsp black pepper 1 1/2 tsp salt 2 tsp dried sage Peel shallots and halve them lengthwise. Peel squash and cut into 1″ cubes, combine with sugar, oil, salt and pepper. Bake in jellyroll pan at 475° for 20 […]
Creamy Lentil Soup
3/4 cup chopped onion 1 tbsp peeled and minced ginger root 2 cloves garlic, minced 1 tsp ground cumin 1 tsp curry powder 1 1/2 cups dried pink lentils 1/4 tsp salt 2 quarts vegetable or chicken broth 2 cups stewed tomatoes Saute’ onion, garlic and ginger in olive oil. Add cumin and curry powder. […]
Quick Black Bean Soup
1 tbsp olive oil 1 cup chopped onion 2 cloves garlic, minced 2 15-ounce cans black beans, drained 2 cups water or broth 1 1/2 tsp ground cumin dash of ground red pepper 1 lb can stewed tomatoes 4-ounce can chopped green chilis, undrained 1 tbsp lemon juice Saute’ onion and garlic in oil. Add […]
Fruitcake
1 cup butter 2 cups brown sugar 6 eggs 3 cups flour 1 tsp baking powder 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp cloves 1/2 tsp baking soda 3/4 cup strong coffee or grape juice 1/2 cup tart jelly (used apple) 1/2 cup molasses (165 grams) 1 lb raisins 1/2 lb […]
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