Steve’s Cinco de Mayo Fresh Corn Saute with a history – mine https://afcprivatereserve.wordpress.com/2023/05/07/steves-cinco-de-mayo-fresh-corn-saute-with-a-history-mine/
Category Archives: VEGETABLES
Italian Green Bean And Cauliflower Barbecue
ITALIAN GREEN BEAN AND CAULIFLOWER BARBECUE Sauteed Italian green beans and cauliflower with onion, sweet red roasted peppers and Kalamata olive tossed with a sweet sour smoky barbecue sauce! This dish as is needs no accompaniments, however if you want to extend the dish then serve over steamed rice. I could have veggies like theseContinueContinue reading “Italian Green Bean And Cauliflower Barbecue”
Exquisite Turnips And Beets
EXQUISITE TURNIPS AND BEETS Cubed turnips and beets boiled separately till tender, then sautéed with extra virgin olive oil, garlic and cilantro. Serve as is or sprinkle with a little plant Parmesan just barely melted. Garnish with cilantro. Serve as side dish or small plate. Can root vegetables be exquisite? These can when done thisContinueContinue reading “Exquisite Turnips And Beets”
AFC BAKED PEPPERONI ARTICHOKES
AFC PRIVATE RESERVE AFC BAKED PEPPERONI ARTICHOKES FREE PRIME CONTENT https://afcprivatereserve.wordpress.com/2021/05/03/afc-baked-pepperoni-artichokes/
AFC Stir-Fried Sprout And Spaghetti
STIR-FRIED SPROUT AND SPAGHETTI Cooked thin spaghetti tossed with garlic, sugar and soy sauce. Tossed with a stir-fry of fresh celery, cabbage, onion, carrot matchsticks and mung bean sprout. Seasoned with garlic, smoke and fresh cilantro. Served from the skillet with a green scallion garnish! Simple, delicious, satisfying – even cold! Serves 6 2 T.ContinueContinue reading “AFC Stir-Fried Sprout And Spaghetti”
SHARON’S GREEN BEANS
SHARON’S GREEN BEANS A skillet main dish of sauteed onion, garlic and green beans, mixed with burnt garlic tofu and tomato sauce with Kalamata olive, garlic, mint and oregano! Makes 4 Mains, 8 sides GREEN BEANS: 1 T. light sesame oil 1 lg. sweet onion, cut ends off, cut in half from end to end,ContinueContinue reading “SHARON’S GREEN BEANS”
AFC Turnip Green Beans and Ham – GOAT
AFC TURNIP & HAM GREEN BEANS – GOAT Slow-cooked celery and onion to enhance their flavors. Sauteed, again slowly, with fresh turnip sticks, vegan ham and steamed green beans. Served with TommyAlfredo Bleu Sauce! There will be silence, then sounds of pleasure when you serve this dish. Of course it’s a GOAT! Serves 6 FirstContinueContinue reading “AFC Turnip Green Beans and Ham – GOAT”
A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT
A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT Eggplant And Cauliflower Tomato Provençale! Serves The World In 14 cups An Irish guy at a pub Steve and I frequent said to me recently, “buy me a Jameson and I’ll tell you a story”. Steve said back to him before I had aContinueContinue reading “A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT”
ROASTED BEET STEAKS – GOAT
ROASTED BEET STEAKS – GOAT This is my Filet Mignon. Serve with mushroom gravy and your favorite mashed potatoes. Top the beet steaks with chopped sweet cherries and serve red beet horseradish as a side condiment. Perfect! Serves 4 Preheat oven to 400 degrees 2 lbs. fresh beets – wash beets, cut off ends andContinueContinue reading “ROASTED BEET STEAKS – GOAT”
TOFU AND VEGGIE SAUTE
TOFU AND VEGGIE SAUTE Silken tofu sauteed with fresh mushroom, onion, cabbage and cherry tomatoes in extra virgin olive oil. Seasoned with smoked paprika, garlic and turmeric. Served with fresh cilantro sprigs! A quick, delicious, satisfying dish! Serves 6 2-3 T. extra virgin olive oil 2 med.-sm. yellow onions, diced 1 lb. button mushrooms, slicedContinueContinue reading “TOFU AND VEGGIE SAUTE”
ROASTED ROOT VEGGIES
ROASTED ROOT VEGGIES Red-skinned potatoes, turnip, beets, parsnip and baby carrots roasted in a light sweet herb and spice glaze. Serves 8-12 Preheat oven to 400 degrees 3 lbs. fresh sm. red-skinned potatoes, washed, eyes removed and cut into 1 inch cubes 2 lbs. fresh whole beets, peeled and cut into 1 inch cubes 1ContinueContinue reading “ROASTED ROOT VEGGIES”
VEGGIE SAUSAGE ASIAN TUMBLE
VEGGIE SAUSAGE ASIAN TUMBLE A stir-fry of peppers, onion, bok choy and sugar peas with veggie soy sausage. Fresh turmeric root adds an earthy flavor. Tossed with tofu macaroni, soy sauce, a little sugar then topped with toasted white and black sesame seed. Makes 4-6 servings 2 T. sesame oil 1 jumbo green pepper, coredContinueContinue reading “VEGGIE SAUSAGE ASIAN TUMBLE”
TOP SHELF STUFFED PEPPERS
TOP SHELF STUFFED PEPPERS Sauteed eggplant, onion and peppers mixed with a multi grain and legume mix. Stuffed into pepper shells, topped with fresh tomato slices and a Lemon Mint Tomato Sauce! Fit for royalty! * This recipe can also be used for stuffed cabbage rolls Stuffing makes about 7 cups, enough for 9 pepperContinueContinue reading “TOP SHELF STUFFED PEPPERS”
SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS
SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS Gourmet Pearl Oyster mushrooms combined with sauteed onion, celery, garlic and steamed eggplant. Mixed with fresh potato breadcrumbs, fine cashew crumbles, white wine and saffron. Stuffed into crimini and white button mushroom caps, baked till hot, then served with a saffron remoulade sauce! Makes approx. 42 stuffed mushrooms – approx. 6ContinueContinue reading “SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS”
MUSHROOM SUKIYAKI IN GINGER BEER BROTH
MUSHROOM SUKIYAKI IN GINGER BEER BROTH Light, refreshing, satisfying. Veggies, tofu noodles, delicious ginger beer broth – what more could you ask for in an Asian-American super star dish? Elegant? Yes, it’s also elegant! Serves 5 Ingredients for garnishes: 1 lg. navel orange 1 segment fresh ginger, thumb-size Directions for garnishes: Using sharp paring knife,ContinueContinue reading “MUSHROOM SUKIYAKI IN GINGER BEER BROTH”
MEATLESS GOLUMPKI (stuffed cabbage) – GOAT
MEATLESS GOLUMPKI (stuffed cabbage) Sweet, tender steamed cabbage leaves stuffed with white and brown rice mixed with a saute of peppers, celery, onion, sun-dried tomatoes and walnuts. Seasoned with garlic, basil and mint. And topped with a tomato barbecue sauce! Makes 14 cabbage rolls Preheat oven to 375 degrees Rice: 3 c. water 1 t. saltContinueContinue reading “MEATLESS GOLUMPKI (stuffed cabbage) – GOAT”
CARAMELIZED OVEN-ROASTED VEGGIES
CARAMELIZED OVEN-ROASTED VEGGIES Coated with an extra virgin olive oil, garlic, rosemary, cracked pepper sauce injected with a soy bacon flavor component. Subtle, melt in your mouth delicious! 6 main dish servings or 10 servings for a buffet Preheat oven to 400 degrees 3 lg. russet potatoes, peeled and cut into 1 inch cubes, noContinueContinue reading “CARAMELIZED OVEN-ROASTED VEGGIES”
CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES
CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES A stir-fry of cabbage and green pepper with sun-dried tomatoes, Kalamata olives and fresh garlic. Topped with sliced white potatoes, pan-fried with soy bacon bits, fresh rosemary and maple syrup! Served with a chilled cocoa, ginger, cinnamon and brown sugar applesauce! Serves 2 with leftovers Cocoa GingerContinueContinue reading “CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES”
BAKED STUFFED ARTICHOKES
BAKED STUFFED ARTICHOKES Artichokes stuffed till bursting with an aromatic Kalamata olive, garlic, pine nut and lemon bread stuffing, then baked till steaming hot! Makes 2 Preheat oven to 350 degrees 2 whole, fresh artichokes (I prefer the big round ones with tightly closed petals around the crown) 1/2 lemon If your artichokes have stems,ContinueContinue reading “BAKED STUFFED ARTICHOKES”
WINTER SOLTICE
WINTER SOLTICE Boiled potatoes, and steamed red cabbage and carrots served with a fresh horseradish and dill melted margarine, and chilled applesauce! Serves 5 6 med. russet potatoes 2 lbs. red cabbage 6 med. carrots 1 stick margarine (salted); if not salted, then add a little salt 2 T. fresh grated horseradish 1 t. driedContinueContinue reading “WINTER SOLTICE”
WINTER VEGETABLE ROAST
WINTER VEGETABLE OVEN ROAST Carrots, potatoes, onion, turnips and cabbage oven roasted till caramelized with peanut oil, margarine, sugar and tarragon! Served with Marinated Apple And Celery Salad Serves 4 Preheat oven to 375 degrees 3 carrots, peeled and cut crosswise into 3rds, then lengthwise into halves 2 lg. baker potatoes, peeled, cut lengthwise, fromContinueContinue reading “WINTER VEGETABLE ROAST”
T.V. DINNER
T.V. DINNER FOR ONE Onion, potato, green pepper, zucchini and tomato layered in aluminum foil with bay leaves, margarine and salt and pepper. Wrapped tightly, then steam-baked in oven till tender! Serves 1 1 sm. onion, thinly slices 1 sm. potato, thinly sliced ½ green pepper, sliced into thin strips 1-12 very thin slices zucchiniContinueContinue reading “T.V. DINNER”
POTATOES, ASPARAGUS AND TOMATOES
POTATOES, ASPARAGUS AND TOMATOES A simple supper of boiled red-skinned potatoes pan-fried in margarine and thyme. Served with fresh steamed asparagus and tomatoes marinated in a sweet Balsamic vinaigrette. Serves 4 I bunch fresh asparagus 8 sm. red-skinned potatoes salt 2-3 T. margarine dried thyme, finely crushed 3 lg. sweet, ripe tomatoes 2 T. BalsamicContinueContinue reading “POTATOES, ASPARAGUS AND TOMATOES”
GARLIC TOMATOES AND BOILED POTATOES
GARLIC TOMATOES AND BOILED POTATOES Tomato meats and fresh garlic in melted margarine. Served over fresh boiled potatoes. So simple, yet so delicious! Served 4 8 T. margarine 6 garlic cloves, peeled and finely chopped 2, 28 oz. can whole tomatoes, drain and reserve liquid, then remove seeds and stringy pulp from each tomato, thenContinueContinue reading “GARLIC TOMATOES AND BOILED POTATOES”
STIR-FRIED BROCCOLI IN SWEET AND SOUR PINEAPPLE SAUCE
STIR-FRIED BROCCOLI IN SWEET AND SOUR PINEAPPLE SAUCE Fresh broccoli and onion strips stir-fried in sesame oil and garlic till tender-crisp. Combined with sweet and sour pineapple soy sauce seasoned with just a hint of cloves and red cayenne pepper! Serves 4-5 20 oz. can pineapple chunks, with liquid ¼ c. soy sauce (Kikkoman’s isContinueContinue reading “STIR-FRIED BROCCOLI IN SWEET AND SOUR PINEAPPLE SAUCE”
STUFFED PAISLEY PEPPERS
STUFFED PAISLEY PEPPERS Green peppers stuffed with kidney beans, potatoes, onion, green pepper, peas and corn mixed with a Paisley Margarine seasoned with garlic, basil and curry. Then steamed baked till tender, savory and fragrant! Serves 4 Preheat oven to 375 degrees 4 med. green peppers 8-3/4 oz. can deep red kidney beans, not theContinueContinue reading “STUFFED PAISLEY PEPPERS”
TWICE BAKED STUFFED DANISH SQUASH
TWICE BAKED STUFFED DANISH SQUASH Baked Danish squash stuffed with a cinnamon and sugar, onion and Spanish peanut bread stuffing, then baked again till steamy and fragrant! Serves 4 Preheat oven to 375 degrees 1 lg. Danish squash, also called acorn squash salt and black pepper sugar margarine cinnamon 5 T. margarine 3 garlic cloves,ContinueContinue reading “TWICE BAKED STUFFED DANISH SQUASH”
BAKED STUFFED ARTICHOKES WITH COUSCOUS
BAKED STUFFED ARTICHOKES WITH COUSCOUS Fresh cooked artichokes stuffed with a sweet onion and fresh garlic couscous, flavored with extra virgin olive oil and poultry seasoning. Baked till piping hot! Serves 2 Preheat oven to 350 degrees 2 whole fresh artichokes salt ½ fresh lemon ½ c. couscous 2 t. extra virgin olive oil ½ContinueContinue reading “BAKED STUFFED ARTICHOKES WITH COUSCOUS”
SWEET MUSTARD COLLARD GREENS AND CABBAGE
SWEET MUSTARD COLLARD GREENS AND CABBAGE Cooked collard greens and cabbage drenched with a sweet-sour mustard sage, almond cream sauce. Topped with smoked almond crumbles! Makes 6-8 main dish servings, or 12 or more side dish servings 2 lg. bunches fresh collard greens; wash well and remove soiled leaves; lay each leaf flat on theContinueContinue reading “SWEET MUSTARD COLLARD GREENS AND CABBAGE”
SWEET AND SOUR BEETS AND BROCCOLI
SWEET AND SOUR BEETS AND BROCCOLI Fresh beet cubes, and broccoli buds swimming in a beautifully colored sweet-sour beet sauce flavored with ginger, soy sauce, garlic, tarragon and spice. Served with vinegar rice! Makes 3-1/2 cups rice and 7 cups sauce 1 bunch fresh beets; cut off greens to use for other purpose, wash beets,ContinueContinue reading “SWEET AND SOUR BEETS AND BROCCOLI”
BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS
BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS A smokey flavored, curry and coriander sweet and sour baked bean, baby lima bean, carrot, corn and snow pea pod sauté. East meets West in this surprisingly tasty dish! Makes 10 cups 14 oz. pkg. frozen baby lima beans, boiled in water till plump and soft; drainContinueContinue reading “BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS”
ITALIAN GRAVY
ITALIAN GRAVY Fried peppers and onion simmered in a garlic, fennel and rosemary tomato cream gravy with fresh turnips and steamed broccoli buds. Garnished with fresh basil and lemon zest. The tomato sauce is made into gravy by the addition of puree of sweet pea! Makes 7-1/2 cups 1/3 c. transfat-free margarine 1 jumbo greenContinueContinue reading “ITALIAN GRAVY”
AUTUMN SKILLET
AUTUMN SKILLET Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious! Makes 10 cups ¼ c. extra virgin olive oil 8 oz. fresh, white mushrooms, sliced into 3/8 inch wide slices (sort of thick) 1-1/2 c. peeled, cut sweet onion, ½-3/4 inch squares 2ContinueContinue reading “AUTUMN SKILLET”
BROCCOLI/CAULIFLOWER PUFF PASTRY PIES
BROCCOLI/CAULIFLOWER PUFF PASTRY PIES Broccoli/Cauliflower Blend combined with sauteed celery and onion in a wasabi, garlic, ginger sauce thickened with soy sour cream. Served in puff pastry shells. Makes 4 servings Preheat oven to 400 degrees. 2 T. transfat-free margarine 1/2 c. diced celery–inner stalks 1 sm. yellow onion, peeled and diced, 3/8 inch squares, aboutContinueContinue reading “BROCCOLI/CAULIFLOWER PUFF PASTRY PIES”
STEVE’S SKILLET STEWED TOMATOES AND ASPARAGUS
STEVE’S SKILLET TOMATO AND ASPARAGUS Steamed asparagus briefly sautéed in extra virgin olive oil, ginger and garlic. Combined with stewed tomatoes, fennel, tarragon and allspice. So simple and refreshing. Good way to start a diet! Makes 3 cups ⅔ lb. fresh asparagus; wash, cut lower ⅓ of stems off and discard or save for aContinueContinue reading “STEVE’S SKILLET STEWED TOMATOES AND ASPARAGUS”
SUMMER SQUASH SAUTE
SUMMER SQUASH SAUTE with sweet onion, broccoli and cauliflower buds, and sweet red roasted peppers. Flavored with white Balsamic vinegar and pure maple syrup. Seasoned with garlic, tarragon and basil! Makes 10 cups 2 T. extra virgin olive oil 2 lg. sweet onion; cut off ends, cut in half from end to end, peel andContinueContinue reading “SUMMER SQUASH SAUTE”
BARBECUED VEGETABLE ROAST
BARBECUED VEGETABLE ROAST Root veggies with green cabbage and red apple tossed with marinated sun-dried tomatoes, walnut halves, garlic and rosemary in homemade fat-free, no-cook, hickory barbecue sauce. Roasted till caramelized! Serves 6-8 FAT-FREE BARBECUE SAUCE Sweet hickory smoke flavored tomato and Balsamic vinegar barbecue sauce with mustard and red cayenne pepper. A perfect all-purpose barbecueContinueContinue reading “BARBECUED VEGETABLE ROAST”
SHARON’S BOILED DINNER
SHARON’S BOILED DINNER Collard greens, cabbage, carrots, potatoes and whole yellow onions hard-boiled till tender-soft. Simmered in a mustard, dill, brown sugar broth! Refreshing and familiar! Makes 25 cups 1 bunch fresh collard greens, washed; remove soiled leaves and tips; remove hard stem running through center of each leaf, by cutting around it and discarding; cutContinueContinue reading “SHARON’S BOILED DINNER”
CHEF DAVIES-TIGHT™ 