Cook the potatoes with the peels on in a pot of salt water until done (mine take 20-25 minutes after boiling).When the potatoes are done, drain and cool.Pre-heat the oven to 175\u00b0C/350\u00b0F.Wh ...
Coat a large saucepan with nonstick cooking spray. Add carrots, onion, and garlic and saute over low heat until softened, approximately 5 minutes.Stir in broth and add the cabbge, beans, tomato past ...
Cut the squash in half the long way and remove the seeds/guts. Rub the exposed flesh with a little olive oil. Place on a cookie sheet cut-side-up and bake at 350 until softened, usually between 30 a ...
Cook Brats over medium heat. Pierce casings all over with pointed end of knife or use fork. This will allow the fat to drip out into pan and prevent sausages from bursting. Brown on all sides until ...
Juice half the carrots.Juice the beet.Juice the remaining carrots.serve and enjoy. ...
Slice the tempeh into 1/8 inch thick slices. Sprinkle the slices with salt on both sides. Warm half of the oil and fry the tempeh in batches, turning frequently, until well browned. Add more oil if ...
Chop onion, sweet pepper, and carrot. I leave them fairly large but you can finely dice if you choose.Cut bacon into cubes, about the same size as your cut vegetables.In large bowl,.Add meat, bacon, ...
In a soup pot, heat the olive oil.When the oil is hot, add the onions, garlic cloves, and bay leaves.Season with salt and pepper.Saute the onion mixture until the onions are caramelized, about 7 min ...
Heat the butter in a small pan.Fry the onion 'til softened.Transfer to a microwave proof bowl and mix with all the other ingredients.Microwave on medium to warm a little (about 5 minutes).This is no ...
In medium saucepan, cook zucchini (or squash), covered, in a small amount of boiling water for 3-5 minutes or till tender. Drain well. Spread evenly in 8 x 1 1/2\" round baking dish (or 8\"square).I ...