Baked Eggs in Tomato-Parmesan Sauce Source: Everyday Food, a few mods by Heather Serves: 4 Time: 40 minutes total 1 tablespoon olive oil 4 garlic cloves, thinly sliced 1 teaspoon crushed dried rosemary 2 cans (15 ounces each) diced tomatoes in juice 1 can (15 ounces) crushed tomatoes 1/4 cup grated Parmesan Coarse salt and […]
Serves 6 1/3 cup extra virgin olive oil 1/4 cup chopped fresh ginger (I use half this; I’m tepid in the fresh ginger department) 1 medium onion, finely chopped 1 plum tomato, diced 3 cloves garlic, chopped 1 large green chili, chopped (optional) 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 […]
Yield: 7-8 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish Coarse salt and freshly ground pepper 3 cups elbow macaroni 2 (12-ounce) cans evaporated milk 1/3 cup skim milk 2 large eggs 1/2 teaspoon seasoned salt 1/4 teaspoon garlic powder 16 ounces grated extra-sharp Cheddar 8 ounces grated Monterey Jack Paprika, for […]
Hoppin’ John Serves 4 1 medium yellow onion, diced 1 green bell pepper, diced 2 stalks celery, split lengthwise and diced 2 jalapenos, seeded and ribs removed, large diced 1 small can green chilies 1 15-ounce can fire-roasted diced tomatoes 1 15-ounce can black-eye peas (drained and rinsed) 1 to 2 Tbsp olive oil 1 […]
Adapted for Lydia’s (we multiplied by 3, added tofu and served it over a brown rice/wild rice/barley mix) from Bon Appetit magazine, this Caribbean Coconut succotash was a major hit. We’ll definitely be making this one again. Ingredients: 2 cups fresh or frozen double-peeled fava beans, butter beans, or baby lima beans (about 9 ounces), […]
Ensalada de la Noche Buena 1 navel orange 1 small jicama (or half a large one), peeled and cut into pieces roughly 1 inch by 1/2 inch 1 bunch radishes, sliced thinly 1 head romaine lettuce a couple of beets, roasted, peeled, and chopped (if you’re me, buy a container of pre-roasted beets) 1 cup […]
From: Rachel Ray Everyday Serves: four Ingredients: 2 tablespoons extra-virgin olive oil 3 cloves garlic, chopped (I’d recommend a few more cloves) 1 1/4 cups israeli couscous (also called “pearl” couscous) One 14-ounce can vegetable broth 2/3 cup golden raisins Salt and pepper 1 bunch swiss chard, stems and leaves chopped separately One 15-ounce can […]
– 12 cups brown rice (cooked) (we used to boxes of Trader Joe’s frozen) – 9 cups wild rice (cooked) (3 packages of TJ’s vac-sealed) – 1.5 cups of raisins, chopped – 3lb bag of apples, cored, peeled and chopped – 3 large onions, chopped – 29oz can of pumpkin puree – About 2 lbs […]
SOUP 4 15oz cans of beans 2 medium onions 2 quarts of low-sodium veggie broth 3 cloves garlic 2 medium sweet potatoes, peeled/chopped Seasonings: salt, black pepper, corriander, cumin, and aniseed or star anise Strain beans and add them to chopped/peeled sweet potatoes and broth in a saucepan. Brown garlic and onions in olive oil […]
prepared for St. Lydia’s by Denise on September 26 Ingredients 2 cups water 1 cup quinoa 1 pinch salt 1/4 cup olive oil 1/2 teaspoon sea salt 1/4 cup lemon juice 3 tomatoes, diced 1 cucumber, diced 2 bunches green onions, diced 2 carrots, grated 1 cup fresh parsley, chopped Directions In a saucepan bring […]