This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.
This simple pork supper is a one-skillet wonder--it'll be your new go-to meal on busy weeknights. The green onions become tender and slightly sweet as they roast, a nice contrast to the spiced pork and crispy potatoes.
Makes great barbecue sandwiches! You can use your favorite cola and sauce to vary the tastes. Good to freeze in smaller portions and pull out as needed.
Let me first disclose that even though today’s recipe is called honey “bourbon” chicken, there is no bourbon in the recipe. I have made bourbon chicken before and did a little digging into how the recipe came about. The original recipe is usually made with bourbon whiskey. However, it also was a popular dish... Read More
For a weeknight, instant brown rice makes a fast side for this saucy dish. If you have time, though, basmati rice pairs particularly well with the flavors in the garam masala.
This Traditional Chilean Stew recipe contains red potatoes, beef top round steak, frozen mixed vegetables, butternut squash, kraft zesty italian dressing and more.
This Chicken and Vegetable Stew recipe contains boneless skinless chicken thighs, stewed tomatoes, artichoke hearts, oil, sliced black olives and more.
