Ingredients 5 cups cooked short-grain rice 12 ounces soy bean sprouts, washed and drained 8 ounces of spinach blanched and washed with the excess water squeezed out by hand 1 large carrot 1 large red bell pepper 1 large zucchini 1 English cucumber 3 to 4 green onions, chopped ½ pound fresh lean cut of beef … Read more
Ingredients 2 tablespoons olive oil 2 tablespoons crushed garlic 2 (14.5 ounce) cans chopped tomatoes 1 (15 ounce) can tomato sauce 1 (10.5 ounce) container bruschetta 1 pinch salt 1/4 cup red wine 3 tablespoons turbinado sugar 1 (16 ounce) package jumbo pasta shells 1 (16 ounce) package extra firm tofu, drained 1/2 onion, quartered … Read more
Ingredients 2 tablespoons butter 1 1/2 pounds sliced zucchini 1 pound mushrooms, sliced 1 onion, sliced 1 1/2 pounds tomatoes, chopped salt and pepper to taste 1 1/2 pounds Monterey Jack cheese, shredded 10 (10 inch) flour tortillas Instructions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish. … Read more
Ingredients 1 cup yogurt 1 tablespoon lemon juice 2 teaspoons fresh ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon minced fresh ginger 1 teaspoon salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers 1 tablespoon butter 1 clove … Read more
Ingredients Marinade: ¼ cup vegetable oil 2 tablespoons cooking sherry 2 tablespoons prepared pesto 1 tablespoon freshly squeezed lemon juice ½ teaspoon salt ¼ teaspoon pepper Kabobs: 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks 1 (8 ounce) package mushrooms 1 small zucchini, cut into chunks 1 medium red onion, cut into chunks … Read more