Blackened Tofu with Succotash

This recipe is yummy and easy to throw together. It is from page 32 of the January/February 2015 issue of Eating Well Magazine. It makes 4 servings.           Blackened Tofu with Succotash 3 1/2 tablespoons extra-virgin olive oil, divided 1 small onion, chopped 1 large red bell pepper, diced 1 (10-ounce) … Continue reading

Spicy Haitian Pork

This recipe is modified slightly from the July 2010 issue of Food and Wine magazine. It is wonderful. It makes 6 servings.       Spicy Haitian Pork 4 garlic cloves, coarsely chopped 3 scallions, coarsely chopped 2 teaspoons thyme leaves 1 teaspoon freshly ground black pepper 1 or 2 Scotch bonnet chiles, coarsely chopped 1 … Continue reading

Caribbean Rice with Red Beans and Chiles

I love this rice and beans recipe. It is from page 233 of the Vegan Planet cookbook. The recipe makes 4 servings.               Caribbean Rice with Red Beans and Chiles 1 tablespoon olive oil 1 small red onion, minced 1 small red bell pepper, seeded and chopped 1 or 2 … Continue reading

Shrimp Creole

This recipe is wonderful. It is from page 158 of the cookbook, Moore Groceries. It makes 6 servings.           Shrimp Creole 2 clove garlic, finely chopped 2 medium onions, finely chopped 4 green onions, chopped 1 bell pepper, finely chopped 2 ribs celery, finely chopped 1 stick butter 2 (15 ounce) … Continue reading

Firecracker Marinade

This marinade can be used for chicken, beef, or tofu. It is from page 205 of Cooking Light Cookbook 1995.       Firecracker Marinade 1/4 cup low-sodium Worcestershire sauce 1/4 cup dry sherry 1/4 cup lime juice 1 teaspoon dry mustard 1 to 2 teaspoons hot sauce 1/2 teaspoon marjoram 1/2 teaspoon dried thyme … Continue reading

Warm Lima Bean Salad

This recipe is from The American Vegetarian Cookbook, page 170. My veggie teen ate the entire recipe. It makes 4 servings.               Warm Lima Bean Salad 10-ounce package frozen Fordhook or baby lima beans 3 tablespoons plus 2 teaspoons olive oil 1/4 cup diced red onion 1/4 cup diced yellow … Continue reading