By Jeanie Rose | Winter Squash
“How to cook pumpkin?” you ask. If you have ever tried to make pumpkin pie out of last week’s jack-o-lantern, then you have already discovered that roasted and pureed pumpkin is not the same as the canned pumpkin you grab at the market. Here’s the deal. Those large, showing pumpkins are full of water. Yes, […]
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By Jeanie Rose | Okra
If you like the flavor of okra but don’t care of the “slimy” texture it can have, this is a great recipe and process to follow. It was inspired by a video on YouTube. Although the presentation is not in English, the video is clear enough in detail to get the gist of this splendid […]
Continue readingBy Jeanie Rose | Peppers
If you are fortunate enough to grow your own tomatillos or have access to a Mexican grocery, here is a delectable sauce to make a staple in your menu planning. It can be used as a base for soups, salsas and sauces. Be creative. Watch our tomatillo sauce video below or follow the written instructions. […]
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By Jeanie Rose | Green Beans
Are you a fan of planned leftovers? If so, this stunning composed salad could be on your table in 15 minutes. The necessary planned leftover is chili lime green beans. The beans are tender-crisp and beautifully seasoned. They stand alone as an outstanding side dish. You probably served them a couple days before serving this […]
Continue readingBy Jeanie Rose | Winter Squash
Roasted pumpkin is the key ingredient in pumpkin pies, other custards, and as a base in soup. The pumpkin is roasted and then pureed. However, as roasted vegetables become increasingly popular, we have also begun to enjoy roasted pumpkin as a side dish. Learn each method to enjoy the great flavor of pumpkin. Roasted Pumpkin […]
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By Jeanie Rose | Winter Squash
Whenever I bake butternut squash or pumpkin for puree, I bake as much as I can fit on the roasting tray. If you are going to take the time and dirty the kitchen, get as much out of the effort as possible. What I like to do is keep four or five cups of that […]
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