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Ingredientes
- 2 tablespoons olive oil 1 cup yellow onions, chopped
- 4 cloves of garlic, minced
- 1 teaspoon dried thyme 16 ounces (2 cups) button mushrooms, sliced
- 2 large (4 small) boneless, skinless chicken breasts, cut into bite sized pieces 1/2 pound (250 grams) of orzo, cooked per instructions
- 4-6 teaspoons chicken bouillon granules
- 1 cup Parmesan cheese, grated
- 1/2 cup fresh parsley, chopped
- 4 (4-5 ounce) salmon fillets, no skin
- 2 tablespoons butter
- 2 cloves garlic
- 4 â 6 tablespoons clotted cream
- 4 cloves garlic, minced 3 chipotles in adobo sauce (*spicy)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- 2 teaspoons dried oregano
- 3 3/4 cups chicken broth
- 4 pounds pork tenderloin
- Ingredients:1 medium onion
- 1 cup (frozen) peas
- 1 cup (frozen) corn kernels
- 1 small chili, diced (*spicy)
- 1 carrot, ends trimmed, cut into thick rounds
- 4 medium tomatoes, diced
- 1 (15-ounce) can navy beans, with liquid
- ½ of a medium winter squash, seeded and cut into 1 inch chunks (4 cups)
- 1 cup cooked short grain brown rice
- 1 (6-ounce) can tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon dried sage
- 1 ½ quarts (6 cups) vegetable broth
- sea salt and fresh ground pepper to taste
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