by Kirk Pfeiffer | Nov 10, 2009 | Recipe Box
African Groundnut Stew Peanuts, known in Africa as groundnuts, are frequently used in African cooking. For this stew, peanut butter adds delicious crunch and rich flavor to this simple vegetarian dish. Ingredients 1 tbsp. (15 mL) olive oil 1 large onion, chopped 2... by Kirk Pfeiffer | Nov 9, 2009 | Recipe Box
Asian Chicken Stir Fry A quick fix for busy weeknights, this fragrant stir-fry of chicken, fresh ginger and bok choy is flavored with sesame oil, sherry, soy sauce and hoisin sauce and served over warm angel hair pasta. Ingredients 1 (8 ounce) yam noodles 1 teaspoon... by Kirk Pfeiffer | Jul 24, 2009 | Recipe Box
Everybody knows you should eat your greens! Throughout the year, broccoli is one of the easiest foods to locate, as most supermarkets across the United States offer a hearty supply of the nutrient-rich vegetable. While broccoli has gotten a bad reputation as being one... by Kirk Pfeiffer | Jul 17, 2009 | Recipe Box
A thin waist is a green mug away! I took a little quick survey a couple days ago…I wanted to find out about peoples experience with green tea. I found that almost everyone had tried it and knew it was good for you; most had had it hot only, like at an Asian... by Kirk Pfeiffer | Jun 29, 2009 | Recipe Box
Tabouleh Today we profile Parsley the partner to Bulgur (the sister to cracked wheat) in the fabulous Middle Eastern salad known as Tabouleh. Parsley is native to the Mediterranean region of Southern Europe. While it has been cultivated for more than 2,000 years,...