Ingredient:
- 1 c. finely minced celery
- 1 c. finely minced onion
- 1 c. finely minced carrot
- 1/4 c. butter
- 1/2 c. garbanzo beans
- 1/2 c. kidney beans
- 1/2 c. whole dried peas
- 1/2 c. white pea beans
- 3/4 c. sliced carrots
- 3/4 c. coarsely chopped onion
- 3/4 c. sliced celery
- 3/4 c. chopped bell pepper
- 1/2 c. rice or barley
- 1 c. shell macaroni
- 2 tbsp. minced parsley
- 1 tsp. oregano
- 1 tsp. basil
- 2 tsp. soy sauce
- Pepper to taste
- Parmesan cheese
Direction:
Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread. |
Ingredient:
- 4 skinless, boneless chicken breasts
- 2 tablespoons flour
- 1 teaspoon butter
- 3/4 cup chicken broth
- 2 teaspoons minced fresh ginger
- 2 teaspoons Dijon-style mustard
- 2 teaspoons grainy mustard
- 4 scallions -- minced
- Salt and freshly ground pepper -- to taste
Direction:
Dust chicken lightly with flour. Melt butter in nonstick fry pan and
saute chicken over medium-high heat until brown on both sides, about
2-3 minutes per side. Remove chicken and keep warm.
Pour broth into skillet, increase heat and deglaze skillet by boiling
and scraping loose browned bits on bottom of pan. Add ginger and
cook, stirring frequently, 2 minutes. Stir in mustards and scallions.
Season with salt and pepper. Spoon sauce over chicken.
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