by Shanti Rade | Oct 13, 2015 | chiles, entrees, garlic, onions, peppers, stews, sweet potato, tomatoes
Ingredients: 2 sweet potatoes, peeled and diced in 2″ chunks 1 yellow onion, diced 1 red bell pepper, seeded and chopped 1 (14 ounce) can tomatoes 1 (15 ounce) can red kidney beans, drained and rinsed 2 garlic cloves, minced 1 tablespoon chili powder (or some... by Shanti Rade | Oct 13, 2015 | entrees, stews, sweet potato, tomatoes
This is an amazing stew. Its thick, rich and hearty and the peanut butter provides a fantastic silky texture. It freezes quite well, but you will need to thin it with a bit more broth when reheating. Ingredients: 2 pounds boneless, skinless chicken cut in... by SSDC | Mar 20, 2009 | garlic, onions, peppers, Recipes By Ingredient, stews, The Recipes, tomatillos
Janet Grossman This is a great way to use tomatillos and Poblano peppers if you don’t want to make salsa. We think it tastes like a stroganoff sauce, and I always add lots of sliced mushrooms. Serve over pasta, baked potatoes, grains and vegetables. I put it... by SSDC | Mar 18, 2009 | basil, cilantro, eggplant, entrees, garlic, onions, peppers, potatoes, Recipes By Ingredient, salads, side dishes, soups, stews, The Recipes
Serves 6 All the nightshades are braised together in a sauce of basil and cilantro, two herbs that are quite possibly even better in combination than they are separately. Serve warm or at room temperature with a spoonful of garlic-infused yogurt or a wedge of lemon.... by SSDC | Mar 11, 2009 | eggplant, oregano, squash - summer, stews
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 2 – 4. 2 Tablespoons olive oil 2 big onions a few thyme sprigs 3 tablespoons chopped oregano 4 skinny eggplants, cut into 2 inch lengths 1 ½ pounds summer squash, cut...