some scrumdiddlyummscious fall recipes:
(accepting submissions of YOUR favorite fall treats)
potato.carrot.soup
soupa easy... soupa quick...and soupa tastey
(accepting submissions of YOUR favorite fall treats)
potato.carrot.soup
soupa easy... soupa quick...and soupa tastey
ingredients :
2 tablespoon olive oil
2 small cloves garlic, finely chopped
1 cup of almonds
1 medium onion, chopped
2 celery sticks, chopped
2-3 large carrots, chopped
4 smallish potatoes, cubed basil, oregano, garlic powder to taste vegetable broth (about 2 cups)
directions:
1. heat oil in pan; sauté onion, garlic, and celery until tender.
2. add potatoes and carrots; cook 3-5 minutes
3. add almonds, broth, herbs, and garlic; bring to boil, then reduce heat and simmer 20-30 minutes, or until potatoes are soft.
4. blend all broth and approx. 1/2 potatoes and carrots until creamy. if you want creamier soup, blend errrything.
5. add salt and pepper to taste. add a dash of red pepper just before you blend to give the soup some spice, but this is completely optional.
6. serves well with: thao and the get down stay down - know better learn faster
ingredients:
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño
1 clove garlic, peeled
juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro
directions:
1. heat oven to 400 degrees. put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. sprinkle with salt and pepper. roast, turning occasionally, until you see potatoes beginning to brown on corners, 30 to 40 minutes. remove from oven; keep on pan until ready to mix with dressing.
2. put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. process until blended.
3. put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. taste and adjust seasoning as you see fit. serve warm or at room temperature, or refrigerate for up to a day.
4. serves well with: thao and the get down stay down - tallymarks
2 small cloves garlic, finely chopped
1 cup of almonds
1 medium onion, chopped
2 celery sticks, chopped
2-3 large carrots, chopped
4 smallish potatoes, cubed basil, oregano, garlic powder to taste vegetable broth (about 2 cups)
directions:
1. heat oil in pan; sauté onion, garlic, and celery until tender.
2. add potatoes and carrots; cook 3-5 minutes
3. add almonds, broth, herbs, and garlic; bring to boil, then reduce heat and simmer 20-30 minutes, or until potatoes are soft.
4. blend all broth and approx. 1/2 potatoes and carrots until creamy. if you want creamier soup, blend errrything.
5. add salt and pepper to taste. add a dash of red pepper just before you blend to give the soup some spice, but this is completely optional.
6. serves well with: thao and the get down stay down - know better learn faster
.roasted.sweet.potato.salad.with.black.beans.
.and.chili.dressing.
(contributed by: velvasaurus)
.and.chili.dressing.
(contributed by: velvasaurus)
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño
1 clove garlic, peeled
juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro
directions:
1. heat oven to 400 degrees. put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. sprinkle with salt and pepper. roast, turning occasionally, until you see potatoes beginning to brown on corners, 30 to 40 minutes. remove from oven; keep on pan until ready to mix with dressing.
2. put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. process until blended.
3. put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. taste and adjust seasoning as you see fit. serve warm or at room temperature, or refrigerate for up to a day.
4. serves well with: thao and the get down stay down - tallymarks
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