Green Beans & Mushrooms
Ingredients
- 2 cup chopped zucchini squash
- 1 cup chopped mushrooms
- 2 medium onions, chopped
- 4 tsp cooking oil
- cans tomato sauce
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 lb. cut green beans, can be frozen
- 1 Yellow onion, diced
- 1 lb. fresh mushrooms, sliced
- 1 tbsp Virgin Olive oil
- 1 tbsp real butter
- 1 cup spring water
- 1. Sauté onions and mushrooms until onions are translucent.
- 2. Place green beans in covered pan with water and cook until almost
- A few dashes of hot salsa or Tabasco sauce.
- 1 Cup millet
- 1 Cup oat groats
- 1 Cup barley
- 5 Cups cinnamon tea
- 5 Cups spring water
- 1 Cup raisins
- 2 Ounces frozen apple juice concentrate
- Dash salt
Instructions
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1. Prepare the meatballs by thoroughly mixing all the
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ingredients together in a medium bowl. shape into 48
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balls.
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2. Place the meatballs in a shallow baking pan (spay the
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pan with Pam).
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3. Bake the meatballs in a preheated 400 degree oven for
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8 to 10 minutes.
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4. Meanwhile prepare the sauce in a skillet by sautéing the
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zucchini, mushroom, and onions in the oil for 3 to 5
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minutes. Stir in the tomato sauce, chili powder, cumin,
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hot sauce, and heat the sauce thoroughly.
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5. To serve, pour the sauce over the meatballs and
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combine the two well.
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done.
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3. Add onions and mushrooms and add a dash of salt and any of your
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favorite herbs.
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4. Simmer together for 5 minutes. Save left over liquid for stock.
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Serves 4-6
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1. Bring to boil water/tea and grains. Reduce to lowest heat. Add rai-
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sins and apple juice and cover. Cook until grains have absorbed liq-
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uid.
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o
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2. The safest way to cook to prevent sticking is in the oven at 225 .