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An enraged steward, teaching, crazy ass beautiful...
Susan Powter Filed under: |
Jambalaya Rice and sausage:
One package veggie sausage 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 2 cloves garlic, minced 1 teaspoon vegetable oil 2 cups chicken or veggie broth 1 can (14.5 oz.) diced tomatoes 3/4 cup uncooked long grain rice 1 1/2 teaspoons dried Italian seasoning 1/2 teaspoon crushed red pepper 1/4 cup veggie or chicken broth Directions: Remove sausange links from package Cook till crispy Cut into 1/2-inch-thick slices Set aside Saute onion, celery, bell pepper and garlic in a touch of oil until tender Stir in 2 cups broth, undrained tomatoes, rice, Italian seasoning and red pepper Bring to boiling Reduce heat Simmer, covered, for 15 minutes. Stir in sausage pieces If mixture appears dry, stir in 1/4 cup broth Return to boiling Reduce heat. Simmer, covered, for 3 to 5 minutes or until rice is tender And, enjoy the hell out of it... Susan Powter Filed under: |
The first time I ate it, poor thing, all the while there's.....
Susan Powter Filed under: |
BARLEY SOUP:
Ingredients: 1/2 onion, diced 2 ribs celery, diced 2 carrots, diced any other vegetables desired, 1/2 cup each 1 teaspoon oil or soy margarine 8 cups water or vegetable broth 1 cup barley, uncooked 1 cup pinto or white beans, pre-soaked if dry 1/3 cup tomato paste or crushed tomatoes 1/4 tsp salt 1/2 tsp pepper 1/4 tsp celery salt (optional) 1/2 tsp basil 1/2 tsp oregano or Italian spice mix 1/2 tsp thyme 1 tsp onion powder (optional) 2 large bay leaves Preparation: In a large soup pot, sautee the onions, celery, carrots and any other vegetables for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low. Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy! BARLEY, WILD RICE, CRANBERRY PILAF Ingredients: 3/4 cup pearl barley 1/4 cup wild rice 1/2 tsp salt 3 cups water 1 cup orange juice 3/4 cup dried cranberries 2 tsp lemon juice 1 tbsp onion, finely chopped 1/3 cup olive oil salt and pepper to taste 1/4 cup chopped fresh parsley 1 cup walnuts, coarsely chopped Preparation: In medium saucepan with lid, bring water to a boil. Add pearl barley, wild rice and salt; return to boil. Reduce heat to low, cover and cook about 40 minutes or until barley is tender but chewy. While barley-wild rice is cooking, pour orange juice over dried cranberries and set aside. Drain any excess liquid from cooked barley and rice mixture. Place barley and wild rice in large bowl. Drain cranberries, reserving 5 tablespoons orange juice. Toss cranberries with barley and wild rice. Mix reserved orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture. Add chopped parsley and toasted walnuts; mix well. Serve at room temperature or chilled. Filed under: |
Truly, giving thanks....
Susan Powter Filed under: |
Simple and amazing....
Bean Salsa: 1 (15 ounce) can black-eyed peas 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can whole kernel corn, drained 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 (4 ounce) can diced jalapeno peppers 1 (14.5 ounce) can diced tomatoes, drained 1 cup Italian-style salad dressing 1/2 teaspoon garlic salt In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors. Fresh Tomato Salsa: 6 roma tomatoes, diced 3 fresh jalapeno peppers, seeded and chopped 1/4 red onion, chopped 3 green onions, chopped 2 cloves cloves garlic, crushed 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 2 tablespoons fresh lemon juice 1 1/2 teaspoons ground cumin 1 small jicama, peeled and chopped 1 (10 ounce) can diced tomatoes with green chilies, drained salt and ground black pepper to taste Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving. Enjoy! Susan Powter Filed under: |
Change it all now and forever, there's never been a better time....
Susan Powter Filed under: |
Oh it's simple and, fabulous.....
Apples, washed and cored.... 1 cup chopped walnuts 1 teaspoon ground cinnamon ½ cup currants or raisins 1 cup apple juice or cider ½ cup pure maple syrup 1 cinnamon stick or 1 tablespoon mulling spice Directions: Preheat oven to 350° F. Combine nuts with dried fruit in a small bowl. Fill each apple with the fruit and nut mixture until overflowing. Place apples in a baking dish just big enough to hold the fruit and juice. Mix the apple juice, maple syrup, and cinnamon stick or mulling spices in a small bowl. Pour over fruit, thoroughly covering each apple. Cover the pan. Bake 45-50 minutes in the oven or until apples are tender. Continue to baste the apples with the juice mixture during the baking time. Filed under: |
OK, how much do I love what Rebekah sent me and, how much do I love what Rebekah's daughter felt when she hugged her, lean, strong, healthy and well - amazing and, how much do I love that I'm sending two clipboards to the store, crazy!
Susan Powterbekah Filed under: |
The Cooking Class
Help Get Me Thru the Holidays l0l that'll change your life This year finally Love the way you look and feel There's never been a better time Sign up now the store and Tuesday Sep. 15th you get.... Susan Powter Filed under: |
The School of Unlearning, a cooking class, food, food, food and, Help Get Me Thru The Holidays, one hell of a survival guide if you plan on living thru the next four months....
See store for details and, enjoy! Susan Powter Filed under: |
Another day, another study, listen up, corporate boys, that partridge girl, not any better have you heard?
Susan Powter |
   
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