Ratatouille aka Nightshade Stew recipe

Ratatouille aka Nightshade Stew recipe

Ingredients for Ratatouille or Nightshade Stew: 1 large eggplant. 1 jalepeño or other small spicy pepper. 1 large bell pepper you can pick the color. 4-6 roma tomatoes. 1 large yellow onion. 1 clove garlic. 3 large portobello mushrooms. 1/2 cup broth or stock of your choice. 1/4 tsp fresh rosemary leaves. 1 bay leaf. Preparation: Wash and cut the eggplant into cubes. Salt them well and set aside for an hour or so. Slice the mushrooms and zucchini. Set aside. Slice the onions and peppers and mince the garlic. Put some olive oil in a pan and warm over low heat. Add the garlic, onions and peppers and slowly heat until the onions are transparent. Rinse the salted vegetables and place all the vegetables together in a bowl, drizzle with olive oil and toss to coat. Pour the vegetables into the pan, add the broth or stock and continue cooking on low heat for about an hour, until they begin...
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Honeydew Bubble Tea

Honeydew Bubble Tea

Ingredients for Honeydew Bubble Tea: 1 cup black tapioca pearls. 2 green tea bags. ½ honeydew melon. 1 cup milk or plain soy milk. Agave syrup to taste. Preparation: In a large pot bring 10 cups of water to a boil. Add tapioca pearls and boil until plump; about 5 minutes. Cover and reduce heat to medium; simmer for 5 minutes. Drain tapioca pearls and set aside. In the meantime, bring two cups of water to a boil and steep two bags of green tea. Place in the refrigerator until Cool. Peel and seed half a honeydew melon and chop into bite size pieces. Place in a food processor and pulse until smooth. Refrigerate until Cool. When tea and puree are cold, combine in a large jug. Add milk and sweeten to taste. To serve place 2-3 tablespoons of tapioca pearls in a glass and top with honeydew tea. Drink with an extra large straw. By Kris. ...
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Acorn Squash Soup with Turmeric

Acorn Squash Soup with Turmeric

Ingredients for Acorn Squash Soup with Turmeric: 1 acorn squash. 1 table spoon olive oil. 1 cup shredded or diced carrot. 1 small onion, chopped. ½ apple, diced. 1 table spoon ginger. 1 table spoon turmeric. 1 14 oz can unsweetened coconut milk. 1½ cups water. ½ table spoon salt. ¼ table spoon pepper. Preparation: Cut the squash in half and scrape out the seeds. Roast in a baking pan for about 30-40 minutes at 400ºF. You want the flesh to be soft. In a dutch oven, heat the olive oil over medium-high heat. Add carrots and onions and saute 4 minutes. Add squash flesh, apple, ginger, turmeric, coconut milk, water and salt, and pepper. Stir and bring to a boil. Reduce heat and simmer, covered for about 10 minutes. Puree soup with an immersion blender or put in your Vitamix. Be careful not to burn yourself! Serve with pepitas, scallions, and parsley. Recipe by: Karen Kelly...
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Pumpkin puree recipe

Pumpkin puree recipe

Tools and ingredients for Pumpkin puree: 1 Fairytale Pumpkin Squash. baking tray. strainer. cheesecloth. blender. Preparation: I use about 2 kg pumpkin. Clean the seeds and cut into big chunks, you can peel it first but skin on is also no problem cause we will scoop the flesh later. Pre heat oven at 200 deg C. Arrange your pumpkin one layer onto baking tray, give about 3/4 cup water on that baking tray. You can cover pumpkin with aluminium foil. Bake about 1 hour until they soft enough to scoop. Time of baking depends on how thick your pumpkin. Some other time I need more than 1 hour because I have very thick and big pumpkin. After your pumpkin is soft thoroughly, move from baking tray and scoop the flesh from the skin (if you didn't peel off), Let it slightly cool down on strainer, don't forget to put a bowl under the strainer because some water will drop. Use hand blender or...
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Jewel’s Watermelon Margaritas

Jewel’s Watermelon Margaritas

Ingredients for Jewel's Watermelon Margaritas: 1/2 cup white sugar. 1/2 cup water. 3 strips orange zest. 2 cups cubed seeded watermelon. 3/4 cup white tequila. 1/4 cup lime juice. Salt or sugar for rimming glasses (optional). 1 lime, cut into wedges. 2 cups crushed ice, or as needed. Preparation: Bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. Simmer until sugar is dissolved, about 3 minutes. Remove simple syrup from heat and allow to cool completely. Place watermelon in a blender or food processor. Pulse until pureed. Stir watermelon puree into a large pitcher with simple syrup, tequila, and lime juice. Place a small amount of salt or sugar into a saucer. Rub edge of margarita glasses with a lime wedge to moisten. Lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar. Fill rimmed glasses with crushed ice; pour margarita mixture into...
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Microwavable Spaghetti Squash

Microwavable Spaghetti Squash

Microwavable Spaghetti Squash Ingredients: Spaghetti Squash. Salt and Pepper. Italian dressing. Preparation: Cut it long ways in half. Scrape off the seeds (throw away). Sprinkle Salt and Pepper to taste or liking. Put in Microwave for 11 minutes. Let it cool 3 minutes. Shred / Scrape the spaghetti squash with fork. Add your favorite Italian dressing. Can be served inside the shell or in a dish. ...
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Microwavable Kabocha Squash

Microwavable Kabocha Squash

Ingredients for the Microwavable Kabocha Squash: 1 Kabocha. 1/4 Kabocha. 1 tablespoon soy sauce. 1 tablespoons of sugar. 1 tablespoon of mirim. 140 ml of water. Preparation: Cut Kabocha into bite-size pieces. Put the Kabocha squash pieces into the container in a single layer skin side up cover loosely with plastic wrap. Place in the microwave oven for 6 minutes at 700 W. Reduce to 150 W and leave it for another 10 minutes. ...
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Grilled Butternut Squash

Grilled Butternut Squash

Grilled Butternut Squash Ingredients: Butternut. Water. Olive oil. Salt and pepper. Preparation: Peel Squash. Cut in half long ways and remove seeds. Cut squash into 1" to 1" ¼ cubes. Bring pot to a boil. Boil or Steam squash till tender or al dente. Cool down in cold water and drain. Toss the squash in a bowl with olive oil and season with salt and pepper to liking. Thread squash cubes onto skewers and set aside. Build a medium-hot charcol fire or heat gas grill to medium high and oil the grill grate. Grill the squash skewers, basting with the reserved marinade left from olive oil. Toss and turn squash skewers until browned or liking for about 5-7 minutes. ...
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