Carrot And Fennel

Ingredients

• Servings: 2
• 1 teaspoon olive oil
• 3 carrots, shredded
• 1 fennel bulb, trimmed and diced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon fennel seeds
• 1/3 cup heavy cream

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the olive oil in a skillet over medium heat. stir in the carrots and fennel, and season with coriander and fennel seeds. cook until lightly browned. mix in the heavy cream, and reduce heat to low. simmer about 5 minutes until the cream has been absorbed into the carrots and fennel. serve hot.

Spanakopita (greek Spinach Pie)

Ingredients

• Servings: 1
• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 2 pounds spinach, rinsed and chopped
• 1/2 cup chopped fresh parsley
• 2 eggs, lightly beaten
• 1/2 cup ricotta cheese
• 1 cup crumbled feta cheese
• 8 sheets phyllo dough
• 1/4 cup olive oil

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly oil a 9x9 inch square baking pan.
• heat 3 tablespoons olive oil in a large skillet over medium heat. saute onion, green onions and garlic, until soft and lightly browned. stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. remove from heat and set aside to cool.
• in a medium bowl, mix together eggs, ricotta, and feta. stir in spinach mixture. lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. the sheets will overlap the pan. spread spinach and cheese mixture into pan and fold overhanging dough over filling. brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. tuck overhanging dough into pan to seal filling.
• bake in preheated oven for 30 to 40 minutes, until golden brown. cut into squares and serve while hot.

Yummy Sweet Potato Casserole

Ingredients

• Servings: 6
• 4 cups sweet potato, cubed
• 1/2 cup sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c). put sweet potatoes in a medium saucepan with water to cover. cook over medium high heat until tender; drain and mash.
• in a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla extract. mix until smooth. transfer to a 9x13 inch baking dish.
• in medium bowl, mix the brown sugar and flour. cut in the butter until the mixture is coarse. stir in the pecans. sprinkle the mixture over the sweet potato mixture.
• bake in the preheated oven 30 minutes, or until the topping is lightly brown.

My Grandma's Shoo-fly Pie

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 1 cup molasses
• 3/4 cup hot water
• 3/4 teaspoon baking soda
• 1 egg, beaten
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/4 cup shortening

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• to make bottom layer: in a medium bowl combine molasses, hot water, and baking soda. stir well. whisk in beaten egg. pour mixture into pie shell.
• to make crumb topping: in a medium bowl combine flour and brown sugar. mix well, then cut in shortening until mixture resembles coarse crumbs. sprinkle on top of molasses layer.
• bake in preheated oven for 15 minutes. lower temperature to 350 degrees f (175 degrees c). bake an additional 30 minutes.

Okra With Tomatoes

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 3 cloves garlic, minced
• 1 small onion, minced
• 1 teaspoon cayenne pepper
• 1/2 green bell pepper, minced
• 1 pound frozen sliced okra
• 1 (8 ounce) can canned diced tomatoes
• 1 (15 ounce) can stewed tomatoes
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• cover the bottom of a skillet with the olive oil and place over medium heat. place the garlic, onion, and cayenne pepper in the skillet and stir until fragrant. stir in the green pepper. cook and stir until tender, about 5 minutes. stir in the frozen okra and allow to cook for 5 minutes more. stir in both the diced and the stewed tomatoes. season with salt and pepper. reduce heat to medium-low and simmer until all vegetables are tender, 5 to 7 minutes.

Honey Rosemary Carrots

Ingredients

• Servings: 4
• 4 large carrots, peeled and cut diagonally into 1/4-inch slices
• 1/4 cup water
• 2 tablespoons butter
• 1/4 cup honey
• 1 sprig fresh rosemary, leaves stripped

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

Grilled Yams

Ingredients

• Servings: 4
• 1 large yam, peeled and cut into 1/2 inch thick slices
• olive oil-flavored cooking spray
• salt to taste
• 1 tablespoon butter

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• preheat a grill for high heat. when the grill is hot, lightly oil the grate. coat the strips of yam with olive oil cooking spray and season with salt.
• arrange the yam strips on the grate crosswise so they don't fall through. cook for 10 to 12 minutes per side, until tender and glazed. serve with butter.