Scrumptious Recipes

 

Preparing Rainbow Veggies

Tastes and Methods

My intent has always been to create what excites the palate. Cooking is for me an act of imagination.

This is why I leave it to you, the reader, to experiment with what pleases your palate.

Specific amounts, then, are not always given. 

Try different ways and see what you come up with.

Let me know what you think.

Mary

* Soups and Main Dishes 

* New: Breakfast! See below

All-Season Sweet-Potato and Kale Matzo-Ball Soup

Fish Tacos with Salsa Verde

Chilaquiles Rojos

Rainbow Veggies with Sweet-Potato Wholewheat Couscous

Rainbow Veggies with Wholewheat Sweet-Potato Couscous

Amounts as needed to serve; organic wherever possible

chopped red onion

sliced broccoli

purple cabbage

bunch of carrots - rainbow or orange

raw garlic

ginger

kale

red bell pepper

sesame oil

olive oil

basil or rosemary-basil combo and/or other spices

1. Add and briefly heat olive oil in large pot.

2. Add broccoli, onion, garlic and carrots as needed and cook on low heat for 15 minutes or so.

3. Add rest of the vegetables, spices and sesame oil. Cook on low heat for another 20 minutes or as needed for desired consistency.

Sweet-Potato Couscous

wholewheat Couscous

sweet potato

water

olive oil

Turmeric

red pepper flakes

cinnamon 

1. Chop and boil sweet potato in small pot of water then lower heat to cook for 20 minutes or until soft.

2. Add spoonful of olive oil, Couscous and spices to taste. Stir until cooked.

Breakfast

Chilaquiles Rojos

Note: These chiles are hot!  Use wisely.

Blue tortilla chips
Chopped red tomatoes
Diced, fresh garlic cloves
olive oil
Chiles de Arbol
All-Natural Chicken or Vegetable Flavoring
water

Toppings (optional)
Tablespoon of finely sliced or minced onion  per serving

Grated Cheese to taste

Cooked, shredded chicken 

Chopped, fresh cilantro

1.  Blend together in a little water the tomatoes, garlic and chiles until smooth.

2. Heat briefly olive oil in saucepan.

3. Add the contents of blender and chicken/vegetable flavoring, add a little water, cover and bring to boil.

4. Lower heat and cook until bubbly.

5. Add chips, stirring until chilaquiles reach your desired consistency. Add toppings of your choice and serve.