from Betty Crocker’s New Cookbook 4 medium potatoes4 large eggs, beaten1 small onion, finely chopped (about 1/4 cup)1/4 cup all-purpose flour1 teaspoon saltvegetable oil for cooking Wash, peel, and shred […]
Zucchini Squares
4 large eggs — beaten until smooth2 teaspoons chopped parsley 1/2 teaspoon dried Italian spice blend (I used Penzey’s Tuscan Sunset) 1/2 teaspoon grey salt 1/2 teaspoon garlic powder 1/3 […]
Chickpea and Spinach Curry
adapted from Cooking Light, October 2002 1 cup coarsely chopped onion 1 1/2 tablespoons bottled ground fresh ginger1 clove garlic, peeled and minced 1 teaspoon olive oil 1 1/2 teaspoons […]
Raita with Onion and Tomato
2 cups plain nonfat yogurt 1 cup 1/4- inch tomato cubes1/2 cup 1/4-inch cucumber cubes1/2 cup finely chopped onion3/4 teaspoon salt1/2 teaspoon roasted cumin powder**1/4 teaspoon cayenne (optional) Stir the […]
Lentil Dal
1 tablespoon olive oil 1 cup onions — chopped 1 tablespoon fresh ginger — peeled, minced 1 teaspoon cumin seeds 1 teaspoon turmeric — ground 1/2 teaspoon red peppers — […]
Black Bean Empanadas
from the CIA’s Breakfast and Brunches 1 tablespoon olive oil1/4 cup finely diced onions3/4 teaspoon minced garlic1/4 teaspoon cumin1/4 teaspoon dried Mexican oregano, crumbled1 1/2 cups cooked black beans1/2 teaspoon […]
Salatet Kousa (Zucchini Salad)
from Street Foodby Tom Kime Serves 4-6 2 1/4 lb small zucchini, ends trimmed (they should be not much longer than a man’s index finger)1/4 cup extra virgin olive oil1 […]
Cornmeal-Crusted Roasted Zucchini Tart
adapted from a recipe by Ellie Kriegeroriginal recipe here. Crust:2/3 cup yellow cornmeal1/3 cup whole grain pastry flour1/4 teaspoon salt2 tablespoons butter2 tablespoons canola oil3 tablespoons water Filling:2 Tablespoons olive […]
Beet Risotto with Walnuts and Gorgonzola
2 cups cooked beets — cut into 3/4 inch cubes 5 cups chicken stock — or veggie stock 1 teaspoon sea salt 2 tablespoons olive oil 1 tablespoon unsalted butter […]
Dilled Potato Soup with Cucumber and Spring Vegetables
4 large red potatoes, peeled and chopped1 small onion, finely chopped2 cups vegetarian vegetable broth1 cup water1/2 teaspoon black pepper1/4 teaspoon sea salt1 small cucumber, peeled and diced (about 1 […]