RECIPES
Vegetable Medley
1 small
onion, diced
1/3 cup (85 ml)
canola oil
1 cup (250 ml)
chicken broth
1 clove
garlic, minced
1/2 cup (125 ml)
parsley, chopped
2 large
tomatoes, cut in chunks and seeds removed
8
new potatoes, peeled and cut in 1/2" (13mm) cubes
2
carrots, large, cut in 1/2" (13 mm) slices
1
green pepper, seeds removed, cut in 1/4" (6mm) slices
8 oz. ( 225 g)
frozen peas
salt and pepper to taste
1. Add canola oil to pan and sauté onions on power 6 until onions are
softened.
2. Add garlic and parsley. Stir.
3. Add broth, vegetables, salt and pepper. Cover pan with lid. Cook until
contents boil. Reduce power to 4 and cook until vegetables are
tender, stirring occasionally.
4. Drain excess liquid and serve.
Stuffed Tomatoes
4 to 6
medium tomatoes
3/4 cup (180 ml)
white rice, cooked
1/2 cup (125 ml)
parsley, chopped
1/2
yellow onion, small dice
1 lb. (450 g)
ground beef
2 cups (500 ml)
pasta sauce
salt and pepper to taste
1. Cut tops off tomatoes and carefully scoop out the seeds and the inner
flesh. Set aside.
2. Place ground beef in skillet and brown in power 6. Add onion in the
last minute of cooking. Drain fat from pan.
3. Add rice, parsley, salt and pepper to the ground beef and onion. Stir. Set
aside to cool when cooked.
4. Fill the tomatoes with the mixture.
5. Place stuffed tomatoes in the pan and pour sauce over the tomatoes.
Cover. Cook on power 6 until the contents boil. Lower power to 4 and
cook for 5 – 8 minutes.
6. Remove to a serving platter.
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