Tomatoes Rougaille

Tomatoes Rougaille

What You Need Equipment: Cutting boardSharp knifeMixing spoonBowlIngredients: 1 green pepper1 medium onion1½–2 cups tomatoes, fresh or cannedSeasonings: 1 clove minced garlic½ teaspoon dry ginger OR minced fresh ginger root½ teaspoon dried coriander* OR 2 tablespoons...
Mushroom Barley Soup

Mushroom Barley Soup

What You Need Equipment: Cutting boardSharp knifeLarge soup panMixing spoonHot padIngredients: ½ cup raw, uncooked barley4 cups water (more if needed)1 pound mushrooms1 large onion3 tablespoons butter1 teaspoon salt2–3 tablespoons soy sauceFreshly ground black pepper...
Spinach Peanut Stew

Spinach Peanut Stew

What You Need Equipment: Cutting boardSharp knifeSkillet or frying panWooden spoon or spatulaHot pad Ingredients: 1 tablespoon vegetable oil or olive oil1 medium onion½ teaspoon salt¼ teaspoon black pepper2 tablespoons peanut butter (creamy or crunchy)3 tablespoons...
Cabbage Pie

Cabbage Pie

Pie is not only for dessert. For main meals, a savory double-crust pie is also called “potpie.” Mashed potatoes are the top crust for shepherd’s pie. A quiche (keesh) is a single-crust pie made with vegetables, cheese, and eggs. What You Need Equipment: Pie panCutting...
Chiles Rellenos

Chiles Rellenos

In Spanish, the word relleno means “stuffed.” Chiles are peppers. This recipe for stuffed peppers is baked. But chiles rellenos (CHEE-lays ray-YAY-nose) are often fried. Poblano Peppers The poblano (poe-BLAH-no) is like a green pepper. It is a darker color. In...