Tried and True Recipes

Stew Ingredients

2 T olive oil

2 onions, thickly sliced

4 large cloves garlic, chopped

2 14-oz cans diced tomatoes, with juice

2 large sweet potatoes, peeled and cut into 1/2 inch pices

1 can garbanzo beans or other white bean (great northern beans are softer, smaller and have a milder taste)

1 1/2 t dried, crushed rosemary (very important to get crushed rosemary, not the whole pieces)

2 medium zucchini, sliced or diced

1/4 t black pepper

1/2 t salt

1 t Mrs. Dash Tomato Basil Garlic (use another no-salt seasoning if you like, but in my opinion, this is the best)

 

Stew Directions

Heat olive oil in a large saucepan over medium heat.  Add onion and cook about 5 minutes, until slightly softened.  Add garlic and cook 1 minute.  Mix in stewed tomatoes with juice, sweet potatoes, beans and rosemary.  Bring mixture to a simmer, stirring occasionally.  Cover and cook 5 minutes.  Add zucchini.  Cover and cook until sweet potatoes are tender, about 20 minutes, stirring occasionally.  Stew will be thick.  If desired, add water to reach desired consistency (we don't add water, but we like it thick).  Season to taste with salt, pepper, and Mrs. Dash.

 

I added a whole carton of chicken broth. 

Curtis Family Banana Bread (this recipe was Todd's grandfather's)

 

Wet Ingredients

1/2 cup butter

2 eggs

1 cup sugar (use agave)

 

Combine wet ingredients; set aside.

 

Dry Ingredients

1 t salt

1 t soda

2 cups ( I use whole wheat) flour

 

Other Ingredients

3 bananas, mashed

1/2 cup nuts (optional)

raisins and dates optional

 

Mix dry ingredients together.  Combine with wet ingredents.  Mash 3 bananas and mix until large lumps are gone and all is moistened.  Add 1/2 cup nuts if desired (we don't use nuts in ours).  Pour into greased bread pan and bake for 90 minutes at 350.  Test with toothpick before removing from the oven.