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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 medium onion 1 green pepper 2 ribs celery 2 medium carrots, chopped 2 cloves garlic, peeled 2 cups chopped butternut or rutabagas 2 Tbsp cooking oil 1 can (28oz) whole tomatoes 2 tsp dried thyme leaves 1/2 tsp freshly ground coriander 1 tsp ground cumin 1/4 tsp each ground nutmeg and ground cinnamon 2 bay leaves 1/2 tsp dried rosemary dash hot sauce or cayenne pepper salt to taste 1/2 cup red wine (optional) 3 cups cooked, drained beans such as: 1 cup cooked garbanzo beans, drained, 1 cup cooked kidney beans, drained and 1 cup cooked pinto beans, drained Instructions: Chop the onion, pepper and celery coarsely so that when the recipe is cooked , the pieces can be identified. Cut or chop the carrot into thick "logs". Peel the butternut or rutabagas and cut into 1 to 1-1/2 inch chunks. In a large heavy pot, heat the oil over high heat. Add the onion, green pepper, celery and garlic; saute 2 minutes. Remove the cover and add tomatoes, herbs and spices. Simmer, stirring occasionally for 30 minutes; add drained beans and wine, if desired, and cook for additional 15 minutes. Add salt to taste. Serve with couscous or brown rice. |
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