Page 19 - Florida Sentinel 3-24-17

Recipes
3 Sisters Soup
1/2 yellow onion, diced
3 cloves garlic, minced
2 c. sliced mushrooms (or other aromatics, such as shallots, celery, etc)
1 T olive oil
1/2 T butter
4 cups vegetable broth
(or other broth, or water)
1 butternut squash, peeled and cleaned, cut into large dice
1/2 lb fresh green beans, trimmed and broken into bite sized pieces
1 lb baby yellow potatoes, large dice2 c. frozen corn
(or other soup veg, making sure you include corn and squash!)
1 can black beans, rinsed and drained
1 c. dry lima beans, soaked overnight and drained (or other protein beans, are you getting the idea yet)
cumin seeds, ground cumin, cinnamon, black pepper, oregano, chili powder... all to taste
Directions: Take a large stock pot and heat up the olive oil and butter in it over medium heat. Add your onions, garlic and mushrooms once the oil is hot and "sweat" them. You can add some seasoning at this time (like cumin seeds) also.
Once this mixture is looking brilliant, we add in everything else, Turn the heat up to high.
Once the soup hits boiling, reduce to a simmer.
Let it simmer for an hour or so, until vegetables are tender to your liking. top with ripe avocado
slices and shredded cheddar cheese.
Feast of the Annunciation Waffles
1⁄4 teaspoon salt
1⁄2 cup vegetable oil
1⁄2 teaspoon vanilla extract 13⁄4 cups buttermilk
1 tablespoon brown sugar 2 cups all-purpose flour
2 eggs
4 teaspoons baking powder
Directions: Preheat waffle iron.
Beat eggs in large bowl until fluffy.
Fold in the flour, milk, vegetable oil, sugar, baking powder, salt
and vanilla until smooth.
Spray preheated waffle iron with non-stick cooking spray or
baste with melted butter.
Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with syrup
SALMON CAKES
4 tablespoons olive oil
4 tablespoons unsalted butter 3/4 cup red onion minced
1 1/2 cups minced celery
1/2 cup minced red pepper
1/2 cup minced yellow pepper 1/4 cup flat leaf parsley
1 tablespoon capers
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoon old bay season- ing
3 slices stale bread
1/2 pound cook Salmon
1/2 cup mayonnaise
2 teaspoons Dijon mustard 2 eggs
1/2 teaspoon Salt
1/2 teaspoon black Pepper
Directions: Over medium heat in a large skillet melt 2 table- spoons butter and 2 tablespoons olive oil. Add onion, celery, red and yellow pepper in the pan and saute for 5 minutes. Add pars- ley, capers, hot sauce, Worcestershire sauce and crab boil. Set aside to cool.
Break the bread crumbs and process in a food processor until in small pieces. Toast in a 350 degree oven for 5 minutes.
Flake the Salmon in a bowl and add the bread crumbs and mayo. Add the mustard eggs salt and pepper.
Add the vegetable mixture and combine. Chill in the fridge for 1/2 hour. Shape into 10 patties.
Use the 2 tablespoons butter and 2 tablespoon olive oil in a large skillet and cook the patties in batches, frying 3- 4 minutes per side.
Serve hot.
FRIDAY, MARCH 24, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B