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A few easy recipes for you... Add to the list if you know of any.
Green Pepper And Spinach
1 medium onion, chopped
1 medium green bell pepper, chopped
1 tablespoon vegetable oil
1 medium tomato, chopped
1 pound fresh spinach, stems removed
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup creamy peanut butter
In a 3-quart saucepan, cook and stir onion and green pepper in oil over medium-high heat until onion is tender. Add tomato and spinach. Cover and cook until spinach is tender, about 10 to 15 minutes. Stir in salt, pepper and peanut butter. Heat just until hot; serve.
Kaboca Pumpkin Soup
(If you can't find Kabocha pumpkin, you can use the pumpkin that we're familiar with in Jamaica)
1/2 cup olive oil
6 tablespoons ( 3/4 stick) unsalted butter, divided
2 cups chopped yellow onion
2 to 3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch ground red (cayenne) pepper
5 allspice berries, crushed, or about 1/2 teaspoon ground allspice
1 cup dry white wine
1 large Golden Delicious apple, peeled, cored and chopped (about 2 cups)
1 (about 1 1/2-pound) kabocha pumpkin, seeded, peeled and coarsely chopped (see note)
2 teaspoons lemon juice
Minced chives or parsley, for garnish
Combine oil, 2 tablespoons butter, onion, salt, black pepper, cayenne and allspice in a 5-quart or larger pot. Cook over medium heat until onion softens, but do not let it brown. Add wine; turn the heat to high, and cook until half the wine has evaporated, about 4 minutes.
Add apple, then pumpkin; add enough water to cover (3 to 4 cups). Reduce heat; simmer until pumpkin is soft, about 20 minutes. Stir in lemon juice and remaining 4 tablespoons butter.
Transfer soup to a blender in batches; puree until smooth. (Fill the blender only halfway when working with hot liquids; pulse a few times to get started.) Taste and adjust seasonings. Serve immediately, garnished with chives or parsley.
Green Pepper And Spinach
1 medium onion, chopped
1 medium green bell pepper, chopped
1 tablespoon vegetable oil
1 medium tomato, chopped
1 pound fresh spinach, stems removed
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup creamy peanut butter
In a 3-quart saucepan, cook and stir onion and green pepper in oil over medium-high heat until onion is tender. Add tomato and spinach. Cover and cook until spinach is tender, about 10 to 15 minutes. Stir in salt, pepper and peanut butter. Heat just until hot; serve.
Kaboca Pumpkin Soup
(If you can't find Kabocha pumpkin, you can use the pumpkin that we're familiar with in Jamaica)
1/2 cup olive oil
6 tablespoons ( 3/4 stick) unsalted butter, divided
2 cups chopped yellow onion
2 to 3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch ground red (cayenne) pepper
5 allspice berries, crushed, or about 1/2 teaspoon ground allspice
1 cup dry white wine
1 large Golden Delicious apple, peeled, cored and chopped (about 2 cups)
1 (about 1 1/2-pound) kabocha pumpkin, seeded, peeled and coarsely chopped (see note)
2 teaspoons lemon juice
Minced chives or parsley, for garnish
Combine oil, 2 tablespoons butter, onion, salt, black pepper, cayenne and allspice in a 5-quart or larger pot. Cook over medium heat until onion softens, but do not let it brown. Add wine; turn the heat to high, and cook until half the wine has evaporated, about 4 minutes.
Add apple, then pumpkin; add enough water to cover (3 to 4 cups). Reduce heat; simmer until pumpkin is soft, about 20 minutes. Stir in lemon juice and remaining 4 tablespoons butter.
Transfer soup to a blender in batches; puree until smooth. (Fill the blender only halfway when working with hot liquids; pulse a few times to get started.) Taste and adjust seasonings. Serve immediately, garnished with chives or parsley.
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