Month: April 2014

4 tablespoons olive oil
2 cups chopped onion
1/2 cup chopped celery
2 cloves garlic, crushed
2 cups diced peeled sweet potatoes
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon dried basil
1 teaspoon salt
1 pinch ground cinnamon
1 pinch cayenne pepper
1 bay leaf
3 cups chicken stock
1 tablespoon tamari
1 cup chopped fresh tomato
1 1/2 cups cooked garbanzo beans
3/4 cup chopped green bell pepper

1 1/8 cups packed brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
4 cups peeled, shredded sweet potato
1/2 cup raisins
1 cup walnuts

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
3 carrots, chopped
2 sweet potatoes, chopped
1 eggplant, chopped
4 plum tomatoes, chopped
3 zucchini, chopped
1/2 cup raisins
3 (16 ounce) cans chicken broth
2 tablespoons lemon juice
1 tablespoon honey
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 (15.5 ounce) can garbanzo beans, rinsed and drained
1 teaspoon salt
1 teaspoon ground black pepper

2 pounds boneless, skinless chicken breasts, cubed
4 tablespoons butter or margarine, divided
1 large sweet red pepper, chopped
2 medium leeks, chopped
3 tablespoons all-purpose flour
1 tablespoon paprika
4 cups chicken broth
2 medium potatoes, cubed
4 cups frozen corn
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 cup half-and-half cream

2 cups peeled, cubed potatoes
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
3 (14.5 ounce) cans chicken broth
1 (10 ounce) package frozen chopped spinach, thawed
1 cup seasoned dry bread crumbs
1 egg white, lightly beaten
Chopped fresh parsley

2 sweet potatoes, peeled and chopped
1/2 head cabbage, coarsely chopped
1 cup chopped carrots
1 pound turkey bratwurst, sliced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon ground white pepper
1/2 cup dry white wine
3 cups chicken broth

1 tablespoon olive oil
2 (4 ounce) links sweet Italian sausage (casings removed)
3 large russet potatoes, peeled and sliced
2 green bell peppers, sliced
2 red bell peppers, sliced
4 eggs, beaten

2 teaspoons vegetable oil
1 1/2 cups chopped onion
3 cloves garlic, pressed
2 teaspoons grated fresh ginger root
1/4 teaspoon ground allspice
1 teaspoon ground turmeric
2 teaspoons ground coriander
1/2 teaspoon ground dried thyme
5 cups vegetable stock
2 cups diced peeled sweet potatoes
3 cups chopped kale
1 cup frozen sliced okra
1 cup coconut milk
1 cup diced tomato
1 cup canned black-eye peas, rinsed and drained
2 tablespoons lime juice, or to taste

1 teaspoon vegetable oil
1 small onion, chopped
1 large sweet potato, peeled and diced
1 clove garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 cup chunky salsa
1 (15.5 ounce) can garbanzo beans, drained
1 cup diced zucchini
1/2 cup cooked rice
2 tablespoons creamy peanut butter

4 cups mashed sweet potatoes
1 cup white sugar
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/3 cup butter, melted
1 teaspoon vanilla extract

1 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans