How To make Harvest Medley
1 c Diced eggplant
1 cn (14-1/4 oz) tomato pieces
With juice 1 cn (15-1/2 oz) garbanzo beans
With juice 1/2 c Uncooked short-grain rice
2 tb Dried onion flakes
1/4 ts Minced dried garlic(I use a
Couple of minced cloves) 1/2 ts Dried oregano
1/2 ts Dried sweet basil
1/8 ts Red pepper flakes, or to
Taste Salt and freshly ground Pepper to taste Peel and cut eggplant into 1/2-inch cubes. Place on a microwavable plate and microwave on high for 2 minutes. Spray the rice cooker container with nonstick spray. Pour juice from tomatoes and garbanzo beans into a measuring cup; add enough water to make 1-1/3 cups liquid. Pour liquid into rice cooker and
add eggplant and all remaining ingredients. Cover and cook until rice cooker turns off, about 20 minutes. Carefully remove cover and spoon vegetable mixture into warm serving bowl. Posted by Mary E Fernquist to the Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994. :Adapted from _The Versatile Rice Cooker_ by Bob
and Coleen Simmons (1 T of oil omitted): FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?
How To make Harvest Medley's Videos
Harmony of Harvest: Mixed Vegetable Medley Recipe
???? Explore the vibrant world of mixed vegetables with our delightful recipe! Our 'Harmony of Harvest' dish combines a colorful array of fresh, seasonal veggies, expertly seasoned and cooked to perfection. Join us in the kitchen for a journey of flavors and textures that will leave your taste buds dancing! Don't forget to like, share, and subscribe for more delicious recipes! ???????????? #VegetarianRecipes #HealthyEating #CookingInspiration
Market Table: Fall Harvest Medley
Join Kristin Gambaccini at the Medina Farmers Market as she creates something tasty with locally grown ingredients from local Medina vendors. In this episode Kristin rings in the fall season, with her sweet, fall harvest medley of vegetables.
A Harvest Succotash - 18th Century Cooking
A few months ago we prepared a summertime succotash using fresh corn and beans. Today's recipe is for a harvest version that uses dried ingredients instead. It's a much heartier dish than its sweet-corn cousin, but that heartiness is balanced well with the addition of squash. Corn, beans, and squash were often referred to as the three sisters by early Native American peoples, and were often cooked together in stews and soups. Historic journals tell us this dish was also popular among early settlers. The corn we're using is a hominy corn made with Iroquois white corn, a special flint variety that can be traced back thousands of years.
Other succotash videos:
Corn and Eel
Corn, Beans, and Bacon
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Avoid the Frozen Taste! How To Cook Frozen Vegetables | Black Hack
Frozen vegetables can taste a little weird sometimes. Luckily, there's an easy hack to make them taste like they were never in the freezer. The Root's Kalyn Womack shows you how to cook frozen vegetables and avoid the frozen taste using an air fryer or oven.
#blackhack #vegetables #frozenvegetables #howto
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The Blacker the Content the Sweeter the Truth: theroot.com
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MAPLE ROASTED SQUASH STUFFED WITH HARVEST WILD RICE MEDLEY
Vegetarian Main Course Idea!!
ROASTED ACORN SQUASH WITH HARVEST WILD RICE MEDLEY
Ingredients:
Maple Roasted Acorn Squash
2 acorn squash halved with seed scooped
¼ tsp black pepper
½ tsp salt
1 tbsp olive oil
1 tbsp maple syrup
Maple Roasted Pecans
¾ cup pecans
1 tbsp olive oil
1 tbsp maple syrup
¼ tsp cayenne pepper
Harvest Wild Rice Medley
1 Granny Smith Apple peeled, cored and diced
½ yellow onion chopped
2 celery stalks chopped
1 cup wild rice blend or wild rice measured uncooked
2 tbsp butter
½ cup dried cranberries
1 tbsp chopped sage
1 tsp chopped thyme
1 tsp chopped rosemary
½ tsp salt divided
1 tbsp maple syrup
½ tsp cinnamon
FULL RECIPE and PRINTABLE RECIPE:
#thanksgivingrecipe #vegetarian #sidedishes #thanksgivingrecipes #vegetarianrecipes
Home Cooking with Seafood Medley from Harvest of the Sea — Interview with Chef Ken Fryer
Meet Harvest of the Sea Chef, Ken Fryer. ???? Chef Ken has been cooking since he was tall enough to reach the stove and he's the perfect man for the job of research and development for a national leader in premium seafood products, with a global reputation for quality, innovation and sustainability.????
As you'll learn in my Zoom interview with Chef Ken, Harvest of the Sea has been a best kept secret for decades. But the public is about to get access to the same fresh catches ???? that big brands and restautants have been able to buy.
You'll also learn some cardinal tips in cooking with seafood and original ideas for recipes with the signature Seafood Medley, which will soon be found in your grocery store's freezer section.
Stay tuned for how the paella goes on my blog.
TRANSPARENCY: This is a sponsored video because I was invited to try the Seafood Medley and received a free bag to try at home.
Read this interview on Stephanie Pyrzynski's Tinley Park Mom website at the following link:
Shop for Harvest of the Sea at a #Costco near you!
#seafood #shrimp #mussels #calamari #scallops #flashfrozen #SeafoodatCostco #seafoodrecipes #seafoodrecipes #dinnerideas #homecooking #SeafoodMedley #chef #CookingwithChefKen #HarvestoftheSea #seafoodmedley #EnjoyHarvestoftheSea #CostcoGems #Costcodeals #paella #LosCaracoles