1 large onion, diced
5-6 cloves garlic, peeled and sliced thinly
2 TBL olive oil
1 LB frying peppers, seeded and sliced into thin strips
1 small hot pepper (cherry bombs are great) seeded and diced (wear gloves)
Heat olive oil in heavy frying pan. Add garlic and stir 1 minute. Add onions and peppers and cook over medium heat until softened, about five minutes. Cover pan and turn heat to low and cook 30 minutes, so that peppers get silky soft and absorb maximum onion-garlic flavor. Season lightly with salt and pepper.
Makes two cups.
Rosemary & Garlic-Roasted Potatoes
2 TBL olive oil
2 TBL finely minced garlic
2 TBL freshly minced rosemary
Salt & Pepper
1 to 1 ½ lbs of Irish potatoes, scrubbed and cut into relatively uniform chunks
Preheat Oven to 350 degrees F
Spray a glass baking dish with cooking spray. Place the olive oil, garlic rosemary and salt and pepper, to taste, in a large resealable plastic bag. Add the potatoes, seal and toss to coat evenly. Pour into the prepared baking dish. Roast the potatoes for about 330-40 minutes until crisp on the outside and tender on the inside.
Mixed Vegetable Stir Fry
2 ½ TBL vegetable oil
10 – 12 large mushrooms, sliced
1 medium onion, sliced into rings
1 medium zucchini, thinly sliced
½ TSP freshly salt (optional)
¼ TSP freshly ground black pepper
Heat oil in a large skillet or mwok. Add other ingredients, siry-fry overe high heat about five minutes, or until zucchini is crip-tender.
1 medium onion, sliced and separated into rings
½ cup chopped bell pepper, any variety
2 TBL butter of margarine, melted
1 TBL sugar
1 TSP all-purpose flour
½ TSP salt
¼ TSP freshly ground pepper
1/8 TSP garlic powder
2 medium squash, any variety
3 medium tomatoes, quartered
Sauté onion and bell peppers in butter in a large skillet until tender. Stir in sugar, salt, pepper, and garlic powder. Add squash; cook over medium heat 4 minutes; add tomatoes, and cook until squash is crisp-tender.
Wash squash and wipe dry. Halve lengthwise or slice crosswise 1 inch and skewer, leaving 1/8-inch between pieces. Lay slices or skewered squash on grill grate. Baste squash with herbed olive oil. Grill for 8-10 minutes. To make the herbed olive oil, combine ½ cup extra virgin olive oil, 2 TSP fresh parsley, and ½ TSP fresh dried thyme. Apply to squash with basting brush.
Cut squash or zucchini lengthwise twice. Place cut squash in aluminum foil and drizzle zesty Italian dressing over the squash, and seal foil. Cook on grill 10-20 minutes.
Okra & Tomato Stew
Okra and tomatoes are an ideal combination, as the tomato acidity offsets the texture of the okra.
1 lb okra
1 lb tomatoes
1 clove garlic
A small hot red pepper (optional)
2 TBL butter
1 TBL vegetable oil
1 cup chopped onions
½ cup chopped celery (optional)
Salt and freshly ground pepper
Clean and trim okra; cut into ½-inch pieces. Peel, seed and chop tomatoes. Finely mince garlic and chili pepper. Heat butter and oil in a sauté pan. SAtir in the okra, onions and celery; sauté until lightly browned, about 10 minutes. Add gfarlic, tomatoes, and chili pepper; sauté 3-4 minutes longer. Reduce heat and simmer for 10-15 minutes or until okra is tender. Season to taste and serve.
Cook bacon in fat instead of butter, top dish with crumbled bacon;
As a main course, add ½ inch cubes of sautéed cooked ham. Serve with rice;
Use other vegetables, such as thin rounds of carrots, corn, lima beans, or small green peas.
Wash the Chard, cut it up, dice an onion, sauté’ the Chard and onion in a pan until the green part is dark green and the stem is tender. Salt to taste. Suggest using olive oil or canola oil.