Hello food-bloggers! I have been having some stomach pain lately and my doctor recommended that I stop eating eggs, cheese, and fried food for awhile until we figure out what's causing it. I'm a vegetarian with somewhat limited resources, so eggs and cheese constitute a pretty large portion of my diet. Especially eggs! So cheap and so filling! Now I am going to tell you a list of what things are commonly available in the DR and you, perhaps, will provide me with a delicious recipe I can make?
- Fresh vegetables: carrots, onions, peppers, eggplant, cucumbers, potatoes, auyama squash. (Not quite the same thing as pumpkin, but for recipe purposes I think it will work in place of pumpkin.) Sometimes tomatoes.
- Fresh fruit: bananas, pineapple, papaya, apples (sometimes).
- Pretty much any canned vegetable.
- Bread.
- Any type of canned bean. Also dried, but I don't have a pressure cooker and I am too impatient to cook them forever.
- Brown rice, white rice.
- Pasta.
- Tomato sauce.
- Most basic spices and condiments.
- Flour, baking powder, other baking necessities.
With these things, mostly I eat: some combination of those veggies stirfried with rice or noodles, or in a sandwich. Or pasta with sauce. And hummus with everything.
I can only bake in a Dutch oven.
Oh and only cheese is banned for me, not other dairy. So if you have a recipe with milk or yogurt, that is okay.
OK go! Feed me!
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I made roasted turnips and carrots today. I don't know if turnips are one of your available veggies, but if you put the veggies and drizzle with olive oil and salt & pepper and roast in your dutch oven for like 45mins - delicious!
ReplyDeleteI'm not sure if pesto is one of your available condiments, but something I really like a lot that is sososososo easy is to sort of pan-fry but not really chickpeas, cannellini beans, and black beans with pesto, olive oil, salt, pepper, and garlic. You can also add spinach to this, and then the spinach cooks up in the spice/oil mixture (I also recommend adding a shot of lemon juice at the very end) . The whole process takes maybe 15 minutes depending on how "al dente" so to speak you like your beans.
ReplyDeleteI'm addicted to black bean soup. I make it in a crockpot, but you could make it on the stove as well.
ReplyDelete-3 cans of black beans
-1 can of corn (or fresh if you'd prefer)
-1 can of Rotel (I use Kroger brand tomatoes with jalapenos. You could also use fresh tomatoes and jalapenos if you'd prefer)
-2 cups of veggie broth (I've also used water when I've been out of broth)
-1 packet of taco seasoning (or hot sauce if its available to you)
The original recipe said to put it in a crock for 8 hours. I had mine on for about 2 hours and it was done. I went in about ever half hour to stir and to mash up the beans with a spoon. The original recipe also said to put the beans in a food processor, but I liked the soup better chunky. You can also add onion or other vegetables to your liking.
Renata:
ReplyDeleteI will second the suggestion of soup/soups. Also, I make a cassoulet/pie thing that I think would work great in a dutch oven. It is adapted from a few sources, but I'll try to wing it from memory here:
for the stew:
-you want a few cups (3 or 4) of whatever vegetables you have on hand, chopped or cut into whatever size peices you'd like. I normally do a combo of root vegetable with corn, peas and peppers.
-a few tablespoons of butter or oil for sautee
-an onion- any kind or quantity. i use shallots.
-several crushed garlic cloves, to taste.
-dried spices of your choosing. I like thyme, fresh black pepper and oregano in everything
-about three cups of vegetable broth. You can either buy packaged broth, make your own or dissolve bouillion cubes in hot water.
-three tablespoons of cornstarch per three cups of broth.
For the topping:
-use my biscuit recipe from a previous post, but substitute butter or shortening for half of the liquid, cutting it into the flour mix, then adding the liquid.
METHOD:
-sautee the onion in the oil until translucent. add garlic. add dried herbs (no salt or pepper yet)
-add your chopped vegetables and cook over low heat. you may need to add a few teaspoons of liquid to keep them cooking. After the vegatbles are somewhat tender (maybe 5-7 minutes), lower the heat and cook for another 3 minutes.
-meanwhile, mix your broth/liquid with the cornstarch to make a nice thick stew base. you only need to add the cornstarch to one cup of the broth, for simplicity sake.
-Add the thickened broth to the cooking stew, then add the remaining broth. Stir and turn the heat up a bit. You should let it come to a boil and then immediatly take it off of the heat. Make sure you have a nice stew consistency-- if it seems too thick add some more broth. You don't want it to be too dry, Season with salt and pepper.
-While all that cooking is going on, make your biscuits. When you've pulled the stew off of the heat, drop the biscuit topping onto the stew in generous tablespoons.
-cover with foil or dutch oven lid. Bake until the broth is bubbling and the biscuit top is golden.
oh, also: I actually use frozen vegetables in this. I just buy a bag of high quality mixed vegatbles and go from there. Its so simple!
ReplyDelete