Dinner

I picked up some nice looking  Jimmy Nardellos peppers  at the farmers' market today. I hadn't seen these before but read that they saute well. Here is what I made. Ingredients 8 ounces tempeh cut into thin (app. 1/4" thick) 3/4" squares About 10 Jimmy Nardellos peppers, rinsed but with stems intact 1 t onion, chopped into 1/4" cubes 3 ounces mushroom cut into 1/4" or so slices (I used frozen but either fresh or frozen would be fine) 1 clove garlic, finely (1/8") chopped 1/2 t salt 1/4 t freshly ground black pepper 1/2 t lemon or lime juice Process I sauteed the tempeh in a cast iron pan that I had put a few drops of oil onto then wiped clean first to leave a small oil residue. I sauteed for maybe 10 minutes on medium - medium-high heat, turning occasionally, till brown, adding the onion and mushroom about halfway through. In another cast iron pan similarly prepared, I sauteed the peppers on medium heat, stirring occasionally, till all peppers had a bit...

I wanted to make a pinto bean dish today. Here is what I did. Ingredients 1 cup pinto beans, rinsed, soaked for at least 5 hours, and rinsed again Enough water to just cover beans 2 Yukon Gold potatoes cut into 1/2" cubes (about 2 cups) 2 cloves garlic 1t finely chopped ginger 1/2 t turmeric 1 1/4 cup chopped spinach (I used frozen but fresh would be fine) 1 1/4 cup onion cut into 3/8" cubes 1 3/4 cups (large bell pepper) bell pepper cut into 3/8" cubes Juice of 1/2 lime (or lemon) 1/2 t (or to taste) salt Process I had my wife put the beans, water, potato, garlic, ginger, and turmeric into my  Instant Pot  pressure cooker and set it to cook for 30m. After the cooking was done, I waited a few minutes and gently released pressure, then mixed in the spinach, onion, bell pepper, lime juice, and salt, and served, topped with a bit of salsa (no salsa for my daughter's portion). I also made some " supergrain garden pagoda pasta " which has as all organic ingredie...

Ingredients 1 1/2 cups beans rinsed, soaked overnight, and rinsed again 1/3 cup red lentil Just enough water to cover lentils and beans 1 1/2 cup Yukon Gold potato (medium potato) cut into 3/8" cubes - 23m 2 cups eggplant (about 1/2 eggplant) cut into 3/8" cubes 1 1/2 cups carrot (medium carrot) cut into 3/8" width and halved 1/3 cup fennel cut into 3/8" cubes 1 cup onion cut into 3/8" cubes 10-12 oregano leaves 2t lime (or lemon) juice 1 t garam masala (or 1/2 t turmeric) (optional) 1/4 t fenugreek seed 1/2 t freshly ground black pepper 1/2 t (or to taste) salt Process I cooked the beans, lentils, water, potato, eggplant, carrot, and fennel for 23 minutes (20-25 would have been fine; I wanted a thick result, so went with 23m). After the cooking was done, I waited a few minutes and gently released pressure, then mixed in the onion, oregano, and spices. I served with a tomato salad (heirloom tomato and some grape tomatoes that our neighbor brought over while I w...