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Easy recipes

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  • Easy recipes

    A few easy recipes for you... Add to the list if you know of any.

    Green Pepper And Spinach

    1 medium onion, chopped

    1 medium green bell pepper, chopped

    1 tablespoon vegetable oil

    1 medium tomato, chopped

    1 pound fresh spinach, stems removed

    3/4 teaspoon salt

    1/8 teaspoon ground black pepper

    1/4 cup creamy peanut butter

    In a 3-quart saucepan, cook and stir onion and green pepper in oil over medium-high heat until onion is tender. Add tomato and spinach. Cover and cook until spinach is tender, about 10 to 15 minutes. Stir in salt, pepper and peanut butter. Heat just until hot; serve.

    Kaboca Pumpkin Soup
    (If you can't find Kabocha pumpkin, you can use the pumpkin that we're familiar with in Jamaica)

    1/2 cup olive oil

    6 tablespoons ( 3/4 stick) unsalted butter, divided

    2 cups chopped yellow onion

    2 to 3 teaspoons kosher salt

    1 teaspoon freshly ground black pepper

    1 pinch ground red (cayenne) pepper

    5 allspice berries, crushed, or about 1/2 teaspoon ground allspice

    1 cup dry white wine

    1 large Golden Delicious apple, peeled, cored and chopped (about 2 cups)

    1 (about 1 1/2-pound) kabocha pumpkin, seeded, peeled and coarsely chopped (see note)

    2 teaspoons lemon juice

    Minced chives or parsley, for garnish

    Combine oil, 2 tablespoons butter, onion, salt, black pepper, cayenne and allspice in a 5-quart or larger pot. Cook over medium heat until onion softens, but do not let it brown. Add wine; turn the heat to high, and cook until half the wine has evaporated, about 4 minutes.

    Add apple, then pumpkin; add enough water to cover (3 to 4 cups). Reduce heat; simmer until pumpkin is soft, about 20 minutes. Stir in lemon juice and remaining 4 tablespoons butter.

    Transfer soup to a blender in batches; puree until smooth. (Fill the blender only halfway when working with hot liquids; pulse a few times to get started.) Taste and adjust seasonings. Serve immediately, garnished with chives or parsley.

  • #2
    Re: Easy recipes

    This salad is an European/American recipe, have tried it, and it's pretty good, a bit lengthy to do but worth it.

    Apple-carrot coleslaw

    This will serve 10

    For dressing:

    1 egg yolk
    2 tablespoons light brown sugar
    2 teaspoons all-purpose flour
    1 teaspoon dry mustard
    1/2 teaspoon salt
    1/4 teaspoon ground red (cayenne) pepper
    1/4 cup cider vinegar
    1/4 cup heavy (whipping) cream
    1 tablespoon poppy seeds or celery seeds
    2 teaspoons finely grated horseradish (this is optional... I don't like horseradish but the orginal recipe calls for it)

    For slaw:

    1 small head green cabbage, cored, shredded
    1 small head red cabbage, cored, shredded
    1/2 red onion, thinly sliced
    1 large Granny Smith apple, cored, finely chopped
    1 carrot, peeled, shredded

    To prepare dressing: Bring water in the bottom pan of a double-boiler to a gentle simmer. Off the heat, combine the egg yolk, sugar, flour, mustard, salt and red pepper in the top part of the double-boiler; stir to blend. Whisk in the vinegar until there are no lumps. Place the top part of the double boiler over simmering water. Cook, stirring, 1 minute. Whisk in the cream; cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Remove from the heat; let cool to room temperature. Stir in the poppy seeds and horseradish; set aside.

    To prepare slaw: Toss together cabbage, onion, apple and carrot in a large bowl. Pour dressing over; toss to coat well.

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    • #3
      Re: Easy recipes

      Good breakfast... done in 15 mins. This recipe will serve 4, so if you're doing it for less, then use less eggs, etc.

      Avocado Boats with Scrambled Eggs

      2 ripe avocados, halved, pitted, peeled (the nice big pears that we're used to Jamaica are much better, than those little knobby looking ones)
      1 tablespoon lime juice
      5 eggs, beaten
      1/2 cup pitted black olives, sliced
      2 green onions, minced
      1/4 cup chopped cilantro
      1/4 teaspoon freshly ground pepper
      2 tablespoons butter
      1/2 teaspoon salt
      Bottled salsa, optional

      Sprinkle avocado halves with lime juice. Set aside.

      Mix eggs, olives, onions, cilantro and pepper in medium bowl. Heat butter in large skillet. Add egg mixture; cook, stirring occasionally to scramble eggs, until they are cooked through, 3 to 5 minutes. Sprinkle with salt. Spoon eggs into avocado halves. Drizzle salsa over top.

      Comment


      • #4
        Re: Easy recipes

        so...
        whey de meat de?
        The race is not for the strong or for the swift, but for those who shall endure to the end. In all things, live Christ....

        Comment

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