“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
Tag: onion
Rice Lentil Poulou (from “Laurel’s Kitchen”)
The book “Laurel’s Kitchen: A Handbook for Vegetarian Cookery and Nutrition” was originally published in 1976. It is a comprehensive guide to feeding your family with vegetarian, whole foods. The book is helpful even for beginners in vegetarian eating. Judging by the number of times we’ve cooked it, this would have to be our favorite.… Continue reading Rice Lentil Poulou (from “Laurel’s Kitchen”)
Classic Bola Roja Beans
If you took dark red kidney beans and rolled each one into the shape of a ball, you’d have an idea of what Bola Roja beans look like. Even though this recipe appears on every bag of Goya Bola Roja beans, I put it on one of my cards to remind me to make it.… Continue reading Classic Bola Roja Beans
Extremely Green Soup (Broccoli-Spinach Soup)
It used to simply be called “Broccoli-Spinach Soup”. I find it a tasty soup, but my family, looking at it in dismay, remarked that it was really, really green. (You can imagine, it being made of mostly broccoli and spinach!) They might eat it when freshly made, but the leftovers belong entirely to me! 6… Continue reading Extremely Green Soup (Broccoli-Spinach Soup)
Roasted Vegetables and Chickpeas
I have never made this recipe before, even though I liked well enough to copy it to 3" x 5" card. My inaction is partly the fault of my filing system – physical cards and a physical box. I am hoping, once I have all the recipes digitized, but I’ll be able to find all… Continue reading Roasted Vegetables and Chickpeas
Red Lentils and Rice (Goya)
1 pound dry red lentils2 tablespoons oil1 medium onion, chopped2 cloves garlic, minced1 tablespoon grated fresh gingeror2 teaspoons dried ground ginger2 teaspoons curry powder½ teaspoon ground cumin1 packet chicken bouillon2 tablespoons fresh cilantro, chopped1/8 teaspoon black pepper Cooked rice Sort and wash lentils; set aside. Heat oil in a large saucepan. Add onion and garlic.… Continue reading Red Lentils and Rice (Goya)
Lentils Monastery Style (Diet for a Small Planet)
I’ve been cooking this one for so many years that I have made it my own, so much so that for a long time I was not sure anymore what book I got it out of. But I found it again in my 1980’s paperback edition of “Diet for a Small Planet,” the seminal vegetarian… Continue reading Lentils Monastery Style (Diet for a Small Planet)
Potato and Ham Steak Soup
I clipped this recipe from somewhere – I’m not sure where. But I know why. You might remember a chain restaurant called Bennigan’s. At Bennigan’s, my favorite item on the menu was what they called the Baked Potato Soup. But in my area, all but one are gone, and the one is too far away… Continue reading Potato and Ham Steak Soup
Cajun Lentils
Starring the Cajun culinary trinity of celery, green pepper, and onions. Then add a bracing spoonful of prepared Cajun Seasoning. 3 tablespoons light olive oil2 large stalks celery, chopped1 green bell pepper, chopped1 medium onion, chopped½ teaspoon salt¼ teaspoon black pepper1/8 teaspoon cayenne pepper1 tablespoon Cajun seasoning½ teaspoon salt 2 cups lentils, cooked Heat olive… Continue reading Cajun Lentils
Mom’s Potato Salad
My update of her salad uses drained yogurt instead of a second cup of mayo. 5 pounds new or red potatoes, scrubbed 1 cup drained yogurt (link to instructions) 1 cup mayonnaise juice of one or two lemons 1 small onion, chopped 1 bunch parsley, washed and chopped fine In a large pot of… Continue reading Mom’s Potato Salad
Recipes out of the Blond Box 