slice or chop 1/4 onion, 1 carrot, 1 stalk celery
saute in olive oil with 2 canned anchovies
add cooked grain [rice / millet / farro] & salt & pepper & smoked paprika
add 1 cup chicken broth & 1 tsp white miso paste & dry mustard
boil for a few minutes
add 1 cup milk
once boiling, drop in 3 oz cod cut into 5 pieces
cook 5 more minutes
2 Tbsp oil
1/2 red onion
3 stalks celery
1 tsp fennel seed
3 garlic cloves
1 small red cabbage
1 can diced tomatoes
1 can black beans
1/2 cup brown rice
2 cups broth
1 cup water
1 tsp thyme
1 tsp basil
salt & pepper
cook chopped onion / celery in oil until softening
add garlic for another minute
add chopped cabbage
stir & cook for a couple minutes
add everything else
cook slowly for 45 minutes or until brown rice is done
3 red / yellow / orange sweet peppers
1 medium red onion
3 Tbsp olive oil
salt & pepper
8-10 olives
1 Tbsp capers
2 large cloves garlic, smashed & minced
deseed peppers & cut into 1-inch-wide strips
halve & thin-slice onion
in a deep-sided large skillet, heat oil over low heat
add peppers / onions
salt & pepper generously
cook slowly until vegetables are completely soft, 15-30 minutes
halve olives
add olives / capers / garlic
cook another 5 minutes until garlic softens
[alternately . . .
roast salted / peppered peppers w/ 2 Tbsp oil @ 400° for 15 minutes
cook onion w/ 1 Tbsp oil in covered skillet on low heat until soft
add peppers & continue as above]
2 Tbsp olive oil
1/2 medium onion, chopped
1/2 cup quinoa
1 1/4 cup water
1/4 tsp salt
1 lb carrots, cut into thin matchsticks
1/2 cup cottage cheese
3 eggs
salt & pepper
cook onion in oil until softening
add quinoa, cook while stirring 2-3 minutes
add water / salt & boil
add carrots, cover, simmer on low 15-20 min
if any liquid remains, boil it off quickly
lay a cloth over the pot, then the lid, let sit 10 min
preheat oven to 375°
oil a pie pan
mix together cottage cheese / eggs / salt / pepper
add quinoa / carrots
transfer to pie pan
bake 25-30 min until knife pulls out clean
1 Tbsp olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 1/2 tsp tomato paste
3/4 tsp curry powder
1/2 tsp cumin
1/2 cup pearled farro
1 carrot, chopped
1 tsp salt
3 cups broth
1 1/2 cups cooked turkey
1 15-oz can garbanzos
1 Tbsp lemon juice
heat oil in soup pot over medium heat
add onion / celery, saute until onion is goldeny
add tomato paste / curry powder / cumin, saute 1 min
add farro / carrot / salt & stir
add broth, boil, reduce to simmer until farro is tender [20-30 min]
add turkey / garbanzos / lemon juice, simmer until all is warm
1 Tbsp olive oil
1/4 onion, minced
1 stalk lemongrass, smashed, inner stalks cut into thirds
2 garlic cloves, minced
1” ginger, minced
1 tsp hot curry powder
good shake of gochugaro
1 Tbsp peanut butter
12 ounced winter squash cut into 1/2” cubes
1 can garbanzos, drained
1 1/2 cup water
2/3 cup plain yogurt
1 tsp salt
fresh ground black pepper
two handfuls of sliced napa cabbage
1/2 lemon
saute onion in oil 5 minutes until softened
add lemongrass, garlic, ginger, curry, gochugaro
cook one minute, stirring
add peanut butter & cook, stirring for another minute or two
add squash, garbanzos, water, yogurt, salt, & pepper
bring to a boil, cover & let simmer for 20 minutes until squash is soft
throw in napa cabbage, cook, stirring for 2 minutes
off heat, remove lemongrass, add lemon juice
4 oz adzuki beans, soaked in water overnight
1 Tbsp olive oil
1/2 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3-4 mushrooms, coarsely chopped
2 garlic cloves, minced
splash of red wine
3 Roma tomatoes, chopped
1 cup stock
1/2 tsp salt
1 tsp brown sugar
drain & rinse adzuki beans
saute onion / carrot / celery in oil until softening
raise heat one notch, add mushroom, cook 2 minutes
add garlic & wine, boil off alcohol
add everything else, bring to a boil, reduce to a covered simmer
cook 90 minutes until beans are soft
serve with pasta & grated cheese
