4 potatoes, cut into cubes3 onions, chopped½ cup olive oil1 teaspoon sea salt Preheat oven to 275°. Combine all ingredients, mixing well, in a large baking pan or bowl. Bake uncovered for 2 hours, stirring occasionally until potatoes are soft and browned.
Tag: onions
Crockpot Quinoa Curry
This is my own recipe, based on the “Spanish” Quinoa recipe also posted here. 8 ounces frozen peas1 packet chicken bouillon2 ½ cups water2 tablespoons olive oil1 small onion, chopped2 cloves garlic, minced1 tart apple, scrubbed and chopped1 can diced tomatoes (14.5 ounces)1 ½ cups quinoa, rinsed well1 teaspoon curry powder¼ teaspoon cayenne pepper Defrost… Continue reading Crockpot Quinoa Curry
Hoppin John with Greens
This is the classic, considered-to-be-good-luck bean dish for New Year’s Day. It’s never been so much that the dish gave good fortune, but more that if you already had good fortune, such as a good harvest of black-eyed peas and smoked pork in the smokehouse, then you could make this dish on New Year’s Day!… Continue reading Hoppin John with Greens
Moroccan Lentils with Couscous
The Japanese kombu seaweed marks this recipe is having some connection to a health-food store. It is an essential ingredient in making miso soup, and they say that it adds to the flavor of the sauce and makes the beans more digestible. I find it to be just as good when cooked with regular brown… Continue reading Moroccan Lentils with Couscous
“Spanish” Quinoa with Marinated Tofu (“The Vegan Slow-Cooker”)
This is a favorite that comes from the book, “The Vegan Slow Cooker”. The original recipe suggests that you could stir in cooked black beans at the end of cooking, but we just happened to have some tofu that week we cooked it. We really liked the way marinated tofu adds its flavor to the… Continue reading “Spanish” Quinoa with Marinated Tofu (“The Vegan Slow-Cooker”)
Split-pea Medley with Lemon and Thyme
1 medium onion, chopped2 cloves garlic, minced1 tablespoon olive oil1 strip lemon peel (3" x 1")3-4 sprigs fresh thyme, or ¼ teaspoon dry1 bay leaf¾ cup dried split peas1 ¾ cup vegetable broth1 cup water1/8 teaspoon white pepper3 stalks celery, cut diagonally into ½ inch slices2-3 carrots cut into ½ inch chunks1 tablespoon cornstarch mixed… Continue reading Split-pea Medley with Lemon and Thyme
Sweet Potato Chili
2 pounds sweet potatoes (3 large), peeled and cut into ¾ inch slices1 large onion, chopped4 cloves garlic, choppedone can pinto beans (14.5 ounces)or1 ¼ cups of cooked pinto beans1 can jalapeno seasoned diced tomatoes (14.5 ounces)2 tablespoons chili powder1 tablespoon cocoa powder1 teaspoon ground cumin½ teaspoon salt¼ teaspoon cayenne pepper½ cup chopped cilantro cooked… Continue reading Sweet Potato Chili
Hearty Meatless Sauce
The soy crumbles are meant to substitute for 12 ounces of browned ground beef. Different people have differing attitudes about how well they do that job. MorningStar Farms, Boca Burger, and Gimme Lean are companies I know of that make them. 1 large green pepper, finely chopped1 large onion, chopped3 cloves garlic, minced2 cans (28… Continue reading Hearty Meatless Sauce
Pasta Shells with Green Peas and Walnuts
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
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
Recipes out of the Blond Box 