Poz Noz Recipes

Steps:

• Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, oregano, scallions and garlic and cook until softened. Stir in the pimientos, salt, cumin, chili powder and red chile flakes. Raise the heat to high and cook, stirring frequently, for 1 minute. Add the tomato paste and fry until the color deepens, about 1 minute. Add the chicken stock, shredded chicken, hominy and crushed tomatoes. Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Remove from the heat and juice the halved lime into the soup. Taste and adjust the seasonings.
• To serve, add some of the shredded cabbage to the bottom of a soup bowl and ladle over the hot soup. Garnish the top with cilantro, radish, avocado, sour cream and hot sauce. Serve with limes wedges on the side.

Steps:

• Squeeze all liquid out of spinach.
• Combine all ingredients.
• Cover top with reserved grated cheese.
• Bake at 350 degrees for 1 hour.

Steps:

• Beat eggs. Add cottage cheese and well drained spinach (press water out of spinach). Into margarine, stir flour and onion. Put all together; add salt and grated cheese. Bake at 350° for 1 hour. Even Easier: I halve the recipe (use a 10-ounce package spinach) and microwave 9-13 minutes, till firm. There's never any left!

Steps:

• Slice carrots diagonally, about 1-inch thick. Place in covered 1 1/2-quart glass casserole with water. Cook on HIGH in microwave for 8 minutes. Stir halfway through cooking time. Drain. Meanwhile, combine sugar, cornstarch, salt and ginger in a small saucepan. Add orange juice; cook, stirring constantly until mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots, tossing to coat evenly. If you do not have a microwave, cook carrots covered in a small amount of boiling salted water until just tender, about 20 minutes. Drain. Even Easier: I also tried this with 2 cans of carrots. Microwave only 2 minutes to warm, then drain and add sauce. Beta carotene never tasted so good.