1 tablespoon salt1 pound dry shell pasta, or any other kind you would eat with a spoon3 cups frozen peas2 tablespoons olive oil½ medium onion, chopped4 tablespoons flour2 cups milk (or oat milk)½ teaspoon salt1 cup chopped walnuts In a large pot, boil 4 quarts of water; when fully boiling, and the 1 tablespoon salt… Continue reading Pasta Shells with Green Peas and Walnuts
Quinoa Pilaf
1 tablespoon unsalted butter1 large shallot, peeled and chopped1 large carrot, chopped1 rib celery, chopped1 cup quinoa, rinsed and strainedvegetable broth (14.5 ounce can)¼ cup water¼ teaspoon dried thyme1/8 teaspoon salt 1. Heat butter in a medium saucepan over medium heat. Add shallot, carrots, and celery, and cook for 5 min., stirring occasionally.2. Add quinoa… Continue reading Quinoa Pilaf
“The first primroses were beginning to bloom”
An illustration depicting the last scene in Watership Down, as El-ahrairah leads Hazel off into the woods.
Please check out more of my work!
Tumblr: masart
Off to join El-ahrairah’s Owsla – it got mighty dusty in the room the first time I read that part.
Slow Cooker Caribbean Oxtails
This recipe comes from the blog, Black Girl Chef’s Whites. I liked this a lot. 1 bunch scallions, chopped6 large cloves garlic, chopped3 inch piece fresh ginger, peeled and chopped1 teaspoon ground allspice1 teaspoon sea salt¼ teaspoon crushed habanero pepper4 pounds oxtails1 large onion, thinly sliced6 sprigs fresh thyme2 cups chicken broth or water In… Continue reading Slow Cooker Caribbean Oxtails
Spicy Chickpea and Spinach Curry (Epicurious)
1 pound dried chickpeas, picked over8 cups baby spinach leaves2 cans diced tomatoes (15 ounces each)2 teaspoons ground coriander2 teaspoons ground cumin1 teaspoon garam masala½ teaspoon ground turmeric1 teaspoon kosher salt½ teaspoon ground black pepper2 tablespoons chopped fresh cilantro 1. Soak chickpeas in water eight hours or overnight. Drain, then combine them crockpot with water… Continue reading Spicy Chickpea and Spinach Curry (Epicurious)
Yellow Split Pea Dal (from “Laurel’s Kitchen”)
I made a lot of this stuff in college. It really does make a great sandwich! 1 ½ cups yellow split peas½ teaspoon salt3 cups vegetable stock or water2 tablespoons oil1 tablespoon black mustard seed½ green pepper1 onion1 teaspoon turmeric½ teaspoon curry powderjuice of one lemon Prepare peas by boiling them in salted vegetable stock… Continue reading Yellow Split Pea Dal (from “Laurel’s Kitchen”)
Seasoning for Italian Sausage or for Tomato Sauce
If you wanted to make Italian sausage, this would be an excellent seasoning for them. I use it to give tomato sauce some sausage-like flavor, as these folks do. 2 tablespoons fennel seeds1 tablespoon coriander seeds 2 teaspoons black peppercorns 2 tablespoons paprika, Hungarian or Spanish, sweet or smoky4 tablespoons dried oregano leaves5 tablespoons dried… Continue reading Seasoning for Italian Sausage or for Tomato Sauce
Curried Basmati Rice
1 tablespoon oil1 tablespoon butter1 medium onion, chopped1 clove garlic, minced½ cup mushrooms, sliced½ cup peas½ red bell pepper, chopped¾ teaspoon salt1 ¼ teaspoon curry powder1 cup basmati rice1 ¾ cups water2 tablespoons toasted, slivered almonds In a medium saucepan, sauté onion and garlic in oil and butter for several minutes. Add curry powder and… Continue reading Curried Basmati Rice
Breakfast Beans
“Why beans for breakfast?” The author says that since beans take longer to digest than many other foods, breakfast is the ideal time to eat them, because you will then have all day to digest. And it’s hot, savory, and a good, filling breakfast. (A friend of ours tells us that beans at breakfast is… Continue reading Breakfast Beans
Split Pea-Parmesan Spread (“Laurel’s Kitchen”)
This comes from the chapter in Laurel’s Kitchen about lunches. It’s a simple spread you can make ahead to fill a sandwich. It is vegetarian, made of whole foods, and about as convenient a lunch as you can pack in a lunch bag. It’s also very good. 1 cup cooked green split peas2 tablespoons mayonnaise2… Continue reading Split Pea-Parmesan Spread (“Laurel’s Kitchen”)
Recipes out of the Blond Box 