Place the oil in a pan over medium-high heat. Add the onion and sauté for three minutes. Add the bell pepper and cook for another two minutes.
Add the beans, water, tomato paste, molasses, chili powder, salt, pepper and cumin and stir. Cook on medium high for about 5 minutes.
Reduce the heat and simmer on low for about 45 minutes or until the sauce thickens. Stir them occasionally while they are simmering.
Serve.
Place water and salt in a medium sized pan over high heat and bring to a boil. Remove from the heat and add couscous, stirring once. Cover and let stand for five minutes.
As the couscous is cooking, place the oil in a small non-stick sauté pan over medium heat. Add the currants and green onion. Cook, stirring occasionally.
After the couscous has stood for five minutes, remove the top and fluff with a fork. Add the currant and green onion mixture, parsley and basil and toss well.
Place the oil in a large skillet over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the corn, salt, and pepper, and cook, stirring frequently, for about 7 minutes.
Chill thoroughly before serving, if desired.
Place 2 teaspoons of the olive oil in a medium sauce pan over medium high heat. Add the onion and cook for about 3 minutes, stirring occasionally.
Add the parsnips and cook for about 2 minutes. Add the water and the salt. Cover and reduce the heat to medium so that the parsnips are simmering. Cook for about 20 minutes, stirring occasionally, until the parsnips are soft. Remove from the heat and stir in the marjoram and cream cheese.
Allow the cream cheese to melt, then let cool slightly and then puree.
While the parsnips are cooling, place the other teaspoon of olive oil in a large skillet over medium high heat. Cook, tossing almost continuously, until the corn begins to brown. Add the pepper and cook for about 8 to 10 minutes total.
Add the pureed parsnips and cook for about a minute until heated through. Serve.
Place the oil in a large skillet over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the red and green bell pepper and cook for another 3 minutes. Stir frequently.
Add the corn, salt, cumin, cayenne, pepper, and goat cheese.
Reduce the heat to low and cook for about 7 minutes. Stir gently while the cheese melts.
Serve.
Prior to opening the can of coconut milk, shake very well.
In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice.
Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
Prior to opening the can of coconut milk, shake very well.
In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice.
Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.)
In a medium sauce pan, heat the coconut milk, water, and salt. When the liquid boils, stir in the rice.
Reduce heat to medium-low and simmer, covered, for about 35-45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.
Just before serving, stir in the green onions and cilantro.
In a medium sauce pan, heat the water, salt and cinnamon. When the water boils, stir in the jasmine rice.
Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
Shake the can of coconut milk very well before opening it.
In a medium sauce pain, heat the coconut milk, water, salt and lime juice. When the liquid boils, stir in the rice.
Reduce heat to medium-low and simmer, covered, for about 40-45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes. Fold in the chopped cilantro and serve.
