12 Ounce package of Impossible™ Beef 1 Yellow Or Spanish Onion, Chopped 1 Green Pepper, Chopped 1 Red Pepper, Chopped 3 Garlic Cloves, Minced 1 Small Potato, Diced 1 Chipotle Peppers In Adobo Sauce, Finely Chopped 1 Teaspoon Garlic Powder 1 Tablespoon Cumin 1 Cup Vegetable Stock 2 Tablespoons Tomato Sauce 1/2 Cup Pitted Green […]
Author: AHWebMaint
Jane’s Kitchen: Atakilt Wat (Eritrean Vegetable Stew)
½ head medium green cabbage, chopped 3 medium carrots, peeled and cut in chunks 3 medium potatoes, peeled and cut in chunks 1 cup cut green beans, fresh or frozen 1/2 red bell pepper, cut in chunks 1/2 yellow bell pepper, cut in chunks 4 tablespoon virgin olive oil 1 large onion, sliced 1/2 green […]
Jane’s Kitchen: Sauteed Saltfish in Fried Plantain Cups
8 ounces desalted salt fish (baccala), broken into small pieces or shredded 1 cup sliced onions 3 sprigs fresh thyme, leaves removed 1 large clove garlic, crushed 1 cup diced tomatoes Hot pepper, minced, to taste Kosher salt, to taste Goya frozen Fried Plantain Cups (tostones) for serving One Hour Method for de-salting salt […]
Jane’s Kitchen: Tahini and Halvah Brownies
Servings: 12 1 20 ounce Ghirardelli brownie mix, any variety 6 ounces halvah, any flavor, divided 1/4 cup 100% tahini Preheat oven to 350°F. Line a 9×13-inch casserole with parchment paper. Prepare brownie mix batter according to package directions. Break up large chunks of halva and place them on the bottom of prepared […]
Jane’s Kitchen: Hanukkah Deviled Eggs with Two Options
Filling #1 is based on Jamie Geller’s recipe: https://jamiegeller.com/recipes/hanukkah-deviled-eggs/ (Filling #2 is all Jane) Ingredients 8 eggs, hard boiled, peeled, and sliced in half 1/2 cup seasoned flour* 1 egg, lightly beaten Vegetable oil for frying (Jamie says EVOO, but with its low smoke point, Jane says Canola) 3/4 cup bread crumbs, seasoned or plain* […]