vegetables

portuguese tomato rice

in

Portuguese Tomato Rice (Arroz de Tomate)

1/4 cup olive oil
2 tablespoons butter or bacon drippings
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped

tomato rice

in

Tomato Rice (Arroz de Tomate - Portugal)

1/4 cup olive oil
2 tablespoons butter or bacon drippings
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped

sauteed artichoke hearts

in

Saut?ed Artichoke Hearts (Alcachofas Salteadas con Jam?n)

1 (14 ounce) can artichoke hearts, drained
2 tablespoons olive oil or vegetable oil

marinated black-eyed peas

in

Marinated Black-Eyed Peas (Salada de Feij?o Frade)

3 cups water
1/2 pound dried black-eyed peas (about 1 1/2 cups)
1 cup finely chopped onion
1/4 cup chopped green bell pepper

mushrooms with garlic

in

Mushrooms with Garlic (Champi?ones al Ajillo)

Avoid overcooking the mushrooms as that will make them less plump and juicy.

green beans in tomato sauce

in

Green Beans in Tomato Sauce

This is popular in Northern Spain and Portugal.

old slippers

in

Old Slippers (Chancletas - Costa Rica)

3 (3/4 to 1 pound) chayotes
1 tablespoon unsalted butter
1/2 cup coarsely grated mild white Cheddar,

fatayer bisabanikh

in

Fatayer Bisabanikh (Spinach Pastry) Sambosic

Source: One Thousand and One Delights by Nahda Salah

kosheree

in

Kosheree (Egyptian Lentils)

1 cup lentils
2 fresh chile peppers
1 1/2 cups regular rice
1 1/2 cups tomato sauce
1 cup elbow macaroni
2 tablespoons vinegar

falafel

in

Falafel (Deep Fried Fava Beans or Chickpeas)

2 cups dried fava beans or chick peas
1 medium onion, chopped finely
2 cloves garlic, crushed
1 teaspoon baking soda

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