by sarayas | Oct 19, 2014 | Recipes
Submitted by Lisa ShaftelAdapted from Bon Appétit | July 1998 Yield: Makes about 2 3/4 cupsIngredients 1 1/4 pounds tomatillos, husked 2/3 cup chicken stock or canned low-salt broth 2/3 cup chopped fresh cilantro 2/3 cup chopped green onion tops 1 large jalapeño...
by sarayas | Sep 28, 2014 | Recipes
Adapted from Recipes from the Root Cellar by Andrea Chesman Ingredients 2 Tbl peanut, sunflower or canola oil 4 small dried chillies or 1/2 tsp. crushed red pepper flakes 2 tsp. Sichuan peppercorns 2 garlic cloves minced 1 1/2 lb. Bok Choy or other Chinese greens...
by sarayas | Sep 14, 2014 | Recipes
You can make this salsa now, or partially prepare and freeze for use later, when the summer tomatoes are just a distant memory. To make ahead, complete steps 1-3 and freeze. When ready to use add the lime juice and cilantro. Ingredients 5 Roma (plum) Tomatoes...
by sarayas | Aug 31, 2014 | Recipes
Submitted by sharer Lisa Shaftel Adapted from www.cooks.com Serves 5 to 6. Ingredients 2 c. (1 lb.) white beans (Great Northern) 2 qts. water 3 tbsp. corn oil 1 1/2 c. chopped onion 1 lb. lean ground turkey 3 lg. cloves garlic 2 tsp. dried leaf oregano 2 (13 oz.) cans...
by sarayas | Aug 31, 2014 | Recipes
Submitted by sharer Lisa Shaftel This is a green cooked salsa that will keep for a while in the refrigerator, and can be canned without any loss of color for flavor. Use only fresh ingredients- it’s worth it! This is great with tortilla chips, but it’s also great on...
