Combine jelly and chopped
pepper in a small sauce pan and cook over low heat until jelly is melted, about 3 minutes.
Not exact matches
Directions: Using a mortar and pestle, or a
small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside /
In a
sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot
pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the
pan and continue to simmer the
sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon
sauce over winter and spring veggies, sprinkle with chives.
What's
in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1
small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black
pepper Vegetable oil (I used sunflower seed oil) for
pan frying Optional toppings: — homemade or store bought apple
sauce — chive - yogurt
sauce or low fat sour - cream with or without smoked salmon
Directions
In a
small sauce pan heat the vegetable oil and cook the bell
pepper until tender.
I started these with a homemade
sauce that came from combining some scratch tomato paste I had from leftover tomatoes this summer; adding a
small jar of slow roasted tomatoes I also had canned
in the fall and infusing it with more flavour by adding fresh garlic, salt,
pepper and some fresh oregano I have growing under a lamp for the winter, mixing and heating it all together
in a
pan.
While the chicken is baking,
in a
small sauce pan mix together 1 cup of the remaining pesto along with crushed tomatoes and salt /
pepper.
In a
small sauce pan heat the vegetable oil and cook the bell
pepper until tender.
In a
small sauce pan set over medium heat, add dried Montmorency tart cherries, shallot, vinegar, Montmorency tart cherry juice, raw sugar, ginger and
pepper.
What's
in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1
small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black
pepper Vegetable oil (I used sunflower seed oil) for
pan frying Optional toppings: — homemade or store bought apple
sauce — chive - yogurt
sauce or low fat sour - cream with or without smoked salmon