Changes for page Mexican Squash Stew
Last modified by Kelly Morse Johnson on 2024/03/04 09:54
- Manage
Copy- Actions
Export
Print Preview- Viewers
Source
Children
Content
Comments
Attachments
History
Information
Likes
edited by Kelly Morse Johnson
on 2024/03/04 09:54
on 2024/03/04 09:54
edited by Richard Johnson
on 2021/08/16 20:10
on 2021/08/16 20:10
Change comment:
There is no comment for this version
Show context
Hide context
Summary
Details
-
Page properties
-
- Author
-
... ... @@ -1,1 +1,1 @@ 1 -xwiki:XWiki. klmj1 +xwiki:XWiki.raj - Content
-
... ... @@ -12,7 +12,7 @@ 12 12 13 13 sprinkling of salt & white pepper 14 14 15 -1/2tsp chipo tle pepper15 +1/2tsp chipole pepper 16 16 17 17 1/2tsp truffle salt 18 18 ... ... @@ -19,7 +19,6 @@ 19 19 bunch of swiss chard leaf and stems, cut up (~~ 1.5-2 quarts) 20 20 21 21 22 - 23 23 Heat olive oil over medium high heat in 5 qt pan/pot. 24 24 25 25 Add cumin & oregano and toast, stirring constantly - don't let it burn. ... ... @@ -30,13 +30,8 @@ 30 30 31 31 Add rest of spices (chipotle pepper & truffle salt) and simmer to reduce to your liking. 32 32 33 -Reduce heat to medium low to continue to cook off more water. Stir occasionally.32 +Reduce heat to medium low to continue to cook off more water. 34 34 35 35 Any other veggies which are desired may be added. 36 36 37 -Dump in the chard/greens and turn off heat. Stir it all in and let residual heat cook the greens. 38 - 39 -Taste for salt, fat, acid, heat, and "fix" it to your desire. 40 - 41 - 42 42
