Bev's Recipe Collection

• 1/4 t cumin
• 1/2 t turmeric
• 1/4 t coriander
• 1/4 t salt
• 1/2 t ground mustard
• 1/2 t caraway
• 1/8 t cardamom
• 1/8 t celery seed
• 1/8 t pepper

Combine the above in a small bowl.

• 2 T ghee
• 2 T olive oil
• large onion, chopped
• 2 ribs celery, finely chopped
• 4 cloves garlic, minced
• 1 1/2 c jasmine rice, uncooked
• 4 cups chicken broth

Heat ghee and olive oil in a large skillet. Saute onion and celery until onion is wilted, adding garlic halfway through. Add spice blend and rice; stir for two minutes. Pour in chicken broth and simmer over medium heat, covered. Stir occasionally until rice is cooked and liquid is absorbed (about 20 minutes).

• 6 medium to large potatoes, cubed
• olive oil
• 1 sweet onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 6 garlic cloves, finely minced
• salt and pepper, to taste
• 2 T fresh parsley, finely chopped

Boil potatoes until fork tender. Drain and set aside.

Heat oil in a heavy bottom pan or cast iron skillet. Add onions and peppers, saute. Add garlic and cook 1 more minute. Add the boiled potatoes and cook, stirring occasionally until the potatoes are slightly roasted. Season with salt and pepper. Sprinkle fresh parsley and serve.