The Bohemian Chef strikes again!

[Guest guest]

I am a new member to the group. My name is Frank, everyone calls

me the " Bohemian Chef " . I work as an executive chef at a resort in

Arizona, my specialties are southwest, mediterranian and asian

cuisines. I love " Spicy " vegetarian dishes, unfortunetly the owners

of the resort think the menu should have meat on every entree. So I

have made sure that we have something called " Feature Entrees " , I

don't think they have noticed they are vegetarian, but the regular

customers have and they are pleased.

 

Here is something light for either a luncheon for friends or as

part of dinner for the family. A little tip: use organic ingredients

as much as possible for the best flavors.

 

" Arizona Black Bean Sautee "

 

1 can - Black Turtle Beans ( 15 oz )

 

8 oz - Kale

 

8 oz - Red Swiss Chard

 

8 oz - Bok Choy

 

1 lg - Poblano Chili

 

2 sm - Jalapeno Peppers

 

1 md - Yellow Bell Pepper

 

1 tsp - Crushed Red Pepper

 

1 Tbsp - Fine Chopped Garlic

 

!/2 sm - Red Onion ( sliced )

 

1 tsp - Cracked Black Pepper

 

1/2tsp - Coarse Sea Salt

 

3 oz - Pure Seasame Oil

 

 

 

#1) First heat the oil with the salt, pepper and crushed red

pepper.

#2) Add the black beans, garlic, peppers, including the bell

pepper after the oil becomes

hot.

#3) Now add the remaining ingredients and lightly sautee for only

3 to 4 minutes. The greens should only be slightly wilted and the

white stalk of the bok choy still crisp.

 

The best part of this dish is that it only takes only a few

moments of your time. I hope you and your family enjoy this treat.

 

 

 

" Bohemian Chef "

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