|Menu:||Kentucky Burgoo, Veggie-style, Moroccan Carrot Salad à la Ron, Blueberry Peach Cream Pie|
Kentucky Burgoo, Veggie-style Quantité: 6 personnes Durée de préparations : 10 minutes Durée de cuisson: 45 minutes environ Ingrédients 1 tablespoon olive oil 8 ounces vegetarian sausage 1 medium-size yellow onion, chopped 1 medium-size bell pepper, seeded and chopped 1 pound potatoes, peeled and diced 2 cups cored and shredded Savoy cabbage 1 small butternut squash, peeled, seeded and diced 1 medium-size turnip, peeled and diced One 14.5-ounce can diced tomatoes with the juice 3 cups vegetable stock (or water) 2 tablespoons soy sauce 2 bay leaves Salt and freshly ground pepper 2 tablespoons minced fresh oregano leaves (or 1 teaspoon dried) 1/2 teaspoon red pepper flakes 2 15-ounce cans of chickpeas, drained and rinsed Instructions Cut sausage into bite-size pieces. Heat oil in a large pot over medium heat. Cook sausage, stirring occasionally, until browned all over (about 5 minutes). Remove from pot and reserve. Add onion to pot, cover and cook, stirring occasionally, until soft (about 5 minutes). Add the bell pepper, cover and cook, stirring occasionally, until tender (about 5 minutes). Stir in potatoes, cabbage, squash, turnip, tomatoes, stock (or water), soy sauce, bay leaves, and salt and pepper to taste. Cover and simmer until vegetables are tender (about 45 minutes). Add oregano, red pepper flakes and chickpeas, and cook uncovered for 10 minutes. Remove bay leaves. Stir in the sausage and heat through. ---- Moroccan Carrot Salad à la Ron Quantité: 4-6 personnes Durée de préparations : 10 minutes Durée de cuisson: 45 minutes environ Ingrédients 1 pound carrots 2 tablespoons lemon juice 1 teaspoon olive oil 1 tablespoon sugar 1/8 teaspoon salt A little orange flower water Instructions Peel the carrots. Using the peeler, scrape the carrots, working around them, removing strips of carrot about 3/8-inch wide. Mix together the other ingredients (orange flower water to taste – be careful); pour over carrots and toss lightly with your fingers. Cover and refrigerate at least one hour. ---- Blueberry Peach Cream Pie Quantité: 4-6 personnes Durée de préparations : 10 minutes Durée de cuisson: 45 minutes environ Ingrédients 9-inch pie shell (bottom pastry only) 2 1/2 cups peeled and diced peaches 1 1/2 cups blueberries 3/4 cup sugar 1/3 cup flour 1 tsp cinnamon A dash or two of nutmeg 1/3 cup half-and-half cream Instructions Set oven at 450 F. Mix sugar, flour, and cinnamon. Add nutmeg. Fold in peaches and blueberries. Place in unbaked pie shell. Pour cream evenly over fruit mixture in pie shell. Bake at 450 F. for 10 minutes, then reduce heat to 375 and bake for an additional 30 minutes. Cool to at least lukewarm before serving.