1 cup long grain white rice 1/4 large sweet onion, med diced 1 carrot, small diced 2 cloves garlic, minced 2 cups chicken stock (homemade prefered) 4 Roma tomatoes, pealed, cored, pureed 2 Tbsp Olive oil Start by sauteing the onion and carrots in the oil until soft. Add garlic until fragrant. Add rice and […]
2 Cups Black Beans (dry)3 Cups Water (or 2 cups Veggie stock + 1 cup water)1/2 White or Yellow Onion – Med Diced1/2 Jalapeno (large) – small diced3 cloves Garlic – minced1 tsp Dark Chili Powder1 tsp dry Oregano (or 2 tsp fresh, chopped)1 tsp Cumin1 Tbsp Olive Oil1 Bay leaf2 tsp Kosher Salt (or […]
1 Onion, diced (white or sweet)2 Celery stalks, diced3 Garlic cloves, minced1 Cup Mixed Rice1 quart canned tomatoes (I used Romas from the garden, you can used any brand though)1 can black beans, drained1.5 cups “liquid” (I used the canning liquid from the tomatoes and some chicken stock. You could also use veggie stock, or […]
This is another Bobby Flay recipe. The original is here. 2 Tbsp Ground Cumin 1/4 Cup Extra Virgin Olive Oil 3 Tbsp White Wine Vinegar Salt Pepper Potatoes (about 1/2 of a bag) Canola Oil Toast the cumin in a small, nonstick pan over low heat. Do not walk away from this, as the cumin […]
3-4 Carrots Olive Oil Sea Salt Pepper (freshly ground) Peal the carrots, cut off the stems and tips, then cut them length wise. Then chop, down the length of the carrots, into approx thirds. Place the carrot segments into a small bowl, coat lightly with olive oil. Toss them to get and even coat. Season […]
Ingredients 4 Yukon Gold Potatoes 1 Sweet Potato 2 Bell Peppers 1/2 Red Onion – Large 1 tsp Rosemary (dried) 1 tsp Thyme (dried) 3-5 cloves Garlic 1/4 cup Olive Oil 2 Tbsp Balsamic Vinegar Coarse Salt Pepper (coarse ground) Prep Cube the potatoes and sweet potato into large bite-sized pieces. Place them in a […]
