October 22nd, 2008


Easy Squash dish

Last week I made this with random things around the kitchen and it came out amazing! Thought I'd share the recipe.

1 yellow squash
1 red onion
bunch of spinach
5 cherry tomatoes (any tomatoes will do)
Morningstar Farms sausage crumbles (used half the package
mustard seed
cayanne pepper (I'm from Louisiana and put it in everything)
some minced garlic if you feel like it

-slice up squash and onion and saute in olive oil for about 7-10 minutes with spices. Add the sausage crumbles, cook well, and add spinach and tomatoes about 2 minutes or so before you take off the heat. Serves 2 very hungry people.

I also made this to go along:http://vegweb.com/index.php?topic=10881.0

Recipe Ideas for ingredients on hand

Alright I don't know if these posts are annoying or what. If they are, I'm sorry.

I am moving and I have a bunch of random stuff that I want to use up but I'm not quite sure how I can incorporate them. I have some scattered ideas but no solid menu. They don't all have to go into the same dish, but I'd like to use up as much as possible within one or two things. Please help! This is what I've got:

-1 pound of pinto beans
-About 5 pounds russet potatoes
-1 can coconut milk
-Matzo meal
-1 can of corn
-2 cans of diced tomatoes
-1 can tomato paste
-1 can of diced pineapple
-1 can vegetable broth
-Sunflower seeds
-Lots of spices

I am willing to spend $5-$8 on anything additional like fresh/frozen veggies, herbs, etc.
Thanks so much!!!
JennyShane by dublinmoon

Carrot Soup

I just made this wicked awesome carrot soup with a recipe from Michael Van Straten.

Sadly, my camera is MIA, so just imagine a bowl full of this color:

It's very light, and the orange juice gives it a light, summery overtone, while the spice from the ginger gives you a warm, autumnal tingle. Perfect for a snack or first course.

4 T olive oil
1 lg onion
1 in/2.5 cm fresh ginger root
1.5 lb/900g carrots (I think I used around 8 good-sized carrots)
2 3/4 pts/1.5l H2O (I didn't use quite this much water)
18fl oz/500ml orange juice

Large pot/pan

Peel & chop onion and ginger (don't worry about precision, it all ends up in the blender), then sautee with olive oil in the bottom of your pot.
Slice carrots, then add them to the pot and give it a stir to spread the oil.
Add orange juice and some water to the pot
Simmer the whole mixture until the carrots are tender
Scoop batches into your blender and liquify

Woundwort Blind 'Em

Pumpkin Quesadillas

There is no actual queso in these festive treats, but they rock nontheless!

4 - 12" flour tortillas
1 - 15 oz. can of pumpkin
1 - onion sliced
3 - chipotle peppers (in adobo sauce) (or less if you want it less spicy)
1 tsp. sage
salt & pepper to taste
oil &/or margerine

Cook the onions over medium heat (in oil or margerine) until very brown/caramelized; set aside. Heat oil in a second pan while assembling the quesadillas. Evenly distribute pumpkin, onions, chipotles, sage, salt and pepper between the tortillas. Cook the quesadillas in the oil (over medium heat) for about 2 minutes, or until browned on each side. Slice, and serve with fruit salsa.