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Extremely easy chicken chili that takes less than 1/2 hour to throw together.
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“Carbonnade a la Flamande”, is a beef stew from Northern France or Belgium, and is made with hearty Belgian ale and lots of onions.
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Pan fried tempeh with an orange-ginger glaze – sort of a vegetarian version of the orange beef you find at Chinese restaurants. Goes great with wheat berries or brown rice and some steamed vegetables on the side.
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Authentic Schezuan Chinese Kung Pao Chicken – better than I have had in any restaurant!