vegetables

 

POSTED by
 
Chrissy Kim
 
 
 
 

Chicken Curry Rice | January 17, 2012

Here in New York City, the temperature dropped dramatically over the weekend and left me no choice but to stay in and watch movies every night. With cold weather calls for hot, hearty food and so I decided to cook up a spicy curry dish to warm us up in this frosty winter night. I loaded the dish with lots of vegetables to add a rich variety of flavors and served it over steamed jasmine rice.

Ingredients:
1. carrots
2. zucchini
3. daikon leaves
4. onion
5. leeks
6. daikon
chicken
heavy creme
crushed tomatoes
curry paste
jasmine rice

Enjoy!

Chrissy Kim is … Read More »


 

POSTED by
 
Carrie Lane
 
 
 
 

Plaza III Steak Soup | January 9, 2010

Since I’m stuck inside this week, I decided I would make an all time favorite comfort soup — Plaza III Steak Soup.

I have this recipe in my Kansas City cookbook, but was recently given a copy of “the original” recipe by my husband’s secretary.

Comparing the two — they are strangely different.  So, I’m posting what I’m told is “the original.”  I really enjoy the interesting way they tell you to make the soup.

Plaza III Steak Soup

1 stick butter or margarine

1 c.  flour

1 … Read More »


 

POSTED by
 
Martha Collins
 
 
 
 

Chicken and Noodles | September 10, 2009

The perfect dish for the cool Fall evening.


 

POSTED by
 
Martha Collins
 
 
 
 

Peas and Pearl Onions | April 10, 2009

To save time, you may substitute 1 cup thawed frozen pearl onions and heat with peas.


 

POSTED by
 
Editor
 
 
 
 

Oven Roasted Cauliflower | March 2, 2009

Oven Roasted Cauliflower
Serves 6 to 8

1 large cauliflower, about 2 pounds, cut into 1-1/2 inch flowerets
1/3 cup extra-virgin olive oil
2 1/2 tbsp. lemon juice
1 1/2 tsp. finely chopped fresh rosemary leaves
1 1/4 tsp. kosher salt
1/2 tsp. fresh cracked white pepper
1 1/2 tsp. minced garlic

Preheat the oven to 375 degrees.
In a large bowl, combine the olive oil, lemon juice, rosemary, kosher salt and white pepper. Combine with cauliflower in a roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, for 30 to 35 minutes or until tender and caramelized around the edges.  During the … Read More »


 

POSTED by
 
Martha Collins
 
 
 
 

Beef Stew with Red Wine | February 6, 2009

Beef Stew with Red Wine

Makes 6 to 8 servings

Ingredients:

1  (4-lb.) boneless chuck roast, trimmed
4  tablespoons  flour, divided
1 3/4  teaspoons  salt, divided
1  teaspoon  paprika
1/2  teaspoon  pepper
2  tablespoons  vegetable oil
1  cup  dry red wine*
2  (14 1/2-oz.) cans low-sodium beef broth
1/2  teaspoon  dried thyme
1  bay leaf
1  small turnip
1  (8-oz.) package fresh mushrooms
1  (16-oz.) package baby carrots

* If you do not want to use red wine, you may substitute beef broth.

Directions:

1. Cut beef into 2- to 2 1/2-inch pieces; pat with paper towels to absorb excess moisture. Combine 3 Tbsp. flour, 1 tsp. salt, paprika, and pepper in a bowl; toss beef with flour … Read More »


 

POSTED by
 
Phuong Le
 
 
 
 

Steam With Tea | January 7, 2009

Steaming is a healthy and delicious way to infuse tea into your daily life. The bold, black tea leaves in ONO The Great Outdoors have been smoked over pine embers and oak wood fire. It’s full bodied and distinct smoky aroma makes the perfect complement with beef tenderloin.  ***Vegetarians use sliced portabella mushrooms as a substitute.

INGREDIENTS:
• 1/2 pound lean beef tenderloin, sliced into paper-thin slices
• A bunch leeks, cut into 2-inch pieces
• A stalk of lemon grass cut into 2-inch sections
• 2 cups ONO The Great Outdoors
• 5 tablespoons low-sodium soy sauce
• 1 tablespoon grated ginger
• 1 tablespoon chili sauce
• … Read More »


 

POSTED by
 
Gabrielle & Paul Krake
 
 
 
 

Early Garden Planning | January 7, 2009

As spring approaches and the seed catalogs start falling through the mail slot, I grow anxious for winter to end. Although southwest Idaho has become zone 6b, we still cannot plant until the 2nd week in May. Therefore I have 3 long months ahead for planning, dreaming and more planning.

After owning and operating a landscape maintenance service for nearly 7 years we decided to make a career change that enabled us to plan our own yard and gardens. We moved into our dream home seven years ago and much of the landscape and house had been minimally maintained for nearly … Read More »