from A Year of Slow Cooking
PermaLink at: http://crockpot365.blogspot.com/2008/04/crockpot-honey-and-orange-tofu-recipe.html
- --2 cloves of minced garlic
- --1/4 cup orange juice
- --1/4 cup honey
- --fresh broccoli florets
- large zucchini
- olive oil
- Kosher salt
via Slow Cooker from Scratch
PermaLink at: http://whiteonricecouple.com/recipes/slow-cooker-scalloped-potatoes/
1/11/2013 — I did a bit of a variation on this, adding a chopped up yellow pepper, and used a red cabbage as that was all I could find in the crisper and I was a little shy on the cabbage; I also added some carrots, and used veg stock instead of the beef (Rachel Rays is the best) and cooked it on the stovetop for an hour at HIGH. Elyssa especially like it. And I used the Chicken, Garlic, and Dried Tomato sausage from Whole Foods.
- fresh ground black pepper to taste
- dried thyme
- ground fennel
- olive oil
Kalyn uses Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic
- fresh ground black pepper to taste
- dried thyme
- ground fennel
- olive oil
- cooked quinoa
- grated fontina cheese
- all purpose flour
- freshly ground black pepper
- extra virgin olive oil
- salt to taste
- aioli:
- light mayonnaise
- cayenne pepper
- salt and pepper to taste
Mediterranean Light cookbook by Martha Rose Shulman ISBN: 0-688-17467-1
- water
- salt
- olive oil
- crushed coriander seed
- freshly ground pepper
- juice of 1/2 lemon
- plain low-fat yogurt
- dried mint or 2 tsp chopped fresh mint
- paprika
Mediterranean Light by Martha Rose Shulman ISBN 0-688-17467-1
- large bunch fresh mint
- ground cumin
- salt and freshly gr pepper
- olive oil
“Miso and garlic-infused vegetable broth makes a tasty base for instant ramen noodles and fresh vegetables. No need for the sodium-heavy flavor packets. Tofu adds protein and texture and soaks up the flavor of the broth.”
- water
- miso paste
- soy sauce
- chopped broccoli florets
- sliced mushrooms
- instant ramen noodles
- salt
- crushed red pepper flakes
"
French lentils de puy are tossed with crunchy carrots, bell peppers and dressed with a tangy Dijon vinaigrette. Fresh parsley and thyme add herbal complexity to this thoroughly satisfying salad. This recipe comes to us from Anne of Apron Strings."
- red wine vinegar
- extra virgin olive oil
- black pepper