Brussels Sprouts with Carrots Cooked in Butter

2 pounds fresh Brussels sprouts, trimmed.

Salt

1/2 pound carrots, peeled

6 tablespoons butter

1/2/ cup water

1/4 cup dry white wine

1 tea herbes de Provence (my favorite spice)

Fresh ground pepper

Finely chopped fresh parsley

Put Brussels sprouts into boiling water and add 3 tablespoons salt. Cook until tender, for about 6 to 8 minutes. Drain, refresh briefly in cold water, then set aside to drain.

Slice the peeled carrots in half, then cut them into 1/2-inch lengths and mince fine either in a food processor or with a knife. Melt the butter in a large skillet and stir in the carrots, along with the water, wine, 1/2 tea salt, and the herbs. Simmer uncovered over medium heat, stirring from time to time until the carrots are tender and the liquid has mostly evaporated, for about 15 to 20 minutes. The finished carrots and Brussels sprouts may now wait for 3 or 4 hours at room temperature.

When you are ready to serve, warm the carrots in the skillet, then add the Brussels sprouts, 1 1/2 tea salt, and pepper to taste. Stir or toss gently for 3 or 4 minutes over medium-high heat until hot. Correct seasoning. Put in vegetable dish and sprinkle with chopped parsley.

Beans

1 bag dried pinto or black beans

1 onion

1 garlic clove

1 tablespoon salt

1 tablespoon cumin

1 tablespoon coriander

fresh cilantro

Soak beans overnight. Rinse

Saute onion and garlic for 5-7 minutes in sauce pan. Add beans with 4-5 cups water. Allow beans to come to boil. Reduce heat and cook covered on low heat for a few hours until done. Add seasonings.

Add or take away water as needed during the cooking process. For thicker mixture, puree or mash 1-2 cups of the bean mixture when beans are completely soft. Beans can also cook in a crock pot.

Yams

Makes 12 servings

2 (29 oz.) cans yams

2 cups sugar

½ cup butter, melted half way

4 eggs beaten

2 T vanilla

½ cup evaporated milk

Whip all ingredients together and put in a buttered 8x13 casserole dish.

Topping:

1 cup brown sugar

½ cup flour

5 T butter, half melted

1 cup pecans

Combine and spoon on top of yams. Bake for 25 minutes at 350.

Green Beans and Tofu

1 ½ c peanuts

2 ½ T peanut of vegetable oil

2 T minced fresh ginger

1 T minced garlic

½ t grated lemon zest

1 pound firm tofu, cut into small cubes

1 t salt

1 T fresh lemon juice

1 pound fresh green beans trimmed and cut into 1 ½ inch pieces

Place the peanuts in a blender, and grind until they form a coarse meal. Set aside

Heat a medium skillet. Add 1 tablespoon of the oil and the ginger and garlic. Saute for a few minutes over medium heat, then add the crushed peanuts and the lemon zest. Cook over medium-low heat for 10 to 15 minutes, stirring often, until the peanuts are lightly toasted. Remove from the heat and set aside.

As the peanut mixture is cooking, heat a large wok or deep skillet. Drizzle in a little oil. When it is very hot, add the tofu cubes and ½ teaspoon salt. Cook over high heat for 10 to 15 minutes, stirring occasionally. Sprinkle with lemon juice, reduce the heat and cook for a few minutes longer. Transfer the tofu to the pan containing the peanut mixture and set aside.

Scrape out the wok or skillet if necessary and return it to the heat. Let it get very hot, then add the remaining scant tablespoon of oil. When the oil is hot, add the green beans. (The pan should sizzle when the green beans hit.) Stir-fry over high heat for about 5 minutes, then sprinkle with the remaining ½ teaspoon salt.

Stir fry for just a few minutes longer, or until the beans are divinely tender crisp. Add the peanut-tofu mixture and toss everything together. Serve right away over rice.

Sweet Carrots and Green Grapes

½ cup butter

4 cups carrots, cut into 2-inch julienne strips

1 cup seedless green grapes

2 T honey

1 T lemon juice

pinch of salt

3-4 mint leaves, finely chopped

Melt the butter in a heavy skillet. Add carrots and stir until well coated. Cover and cook until almost tender (about 10 minutes). Add grapes, honey and lemon juice and cook slowly for 5 minutes. Add salt and scatter the mint leaves over the top just before serving.

Garlic Roasted Potatoes

3 lbs small red potatoes

¼ c olive oil

1 ½ t salt

1 t pepper

2 T minced garlic

2 T minced parsley

Preheat oven to 400.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper and garlic; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into one layer; roast in the oven for at least one hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, toss with the minced parsley, season to taste and serve.

Garlic Mashed Potatoes

8 large baking potatoes, peeled, boiled

Mix 1 (8 oz.) pkg. softened cream cheese

1 c sour cream

2 t garlic salt

dash of pepper

Beat mixture with boiled potatoes. Put in a 9x13 pan with pats of buter and sprinkled paprika on top. Bake at 375 for 1 hour.