Mobile Food Food Recipes On Your Mobile Device

• 2 cups chicken broth
• 1 cup rice (not instant)
• 1 lb ground beef (I used meatloaf mix)
• 1 medium onion, chopped
• 2 medium bell peppers, seeded and chopped
• 1 1/2 cups spaghetti or 1 1/2 cups tomato sauce
• 1 cup shredded cheddar cheese

Directions:

1. Boil broth and pour over rice in greased 9 x 13 " pan.
2. Brown meat with pepper and onion. Drain well.
3. Add sauce and pour over rice.
4. Sprinkle with cheese.
5. Bake at 350 degrees for 45 minutes uncovered.

Baked Sesame Tofu

• 1 (16 ounce) package extra firm tofu, drained and cubed
• 2 tablespoons sesame seeds
• 1 tablespoon sesame oil
• cooking spray

Spicy Cabbage Salad

• 1/2 cup cabbage, salad chopped
• 1/4 cup chopped peanuts
• 1 tablespoon sesame oil
• 4 cups coleslaw mix
• 6 ounces snow peas, sliced in half lengthwise (about 2 cups)
• 3 medium carrots, grated (about 1 cup)
• 1 bunch green onion, chopped (about 1/2 cup)

Directions:

1. To make tofu:.
2. Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
3. Toss tofu with sesame seeds and oil in a large bowl until well coated.
4. Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done.
5. To make salad:.
6. Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
7. Serve immediately or store up to two days in refrigerator.

• 2 tablespoons olive oil
• 3 onions, cut in half then sliced thin
• 2 red peppers, sliced thin
• 3 garlic cloves, minced
• 10 ounces potatoes, peeled and sliced in 1/2 inch slices
• 4 tomatoes, coarsely chopped
• 1 1/2 cups dry white wine
• 4 cups vegetable broth (optional)
• 2 bay leaves
• 4 black peppercorns
• 1 pinch saffron
• 1 lb swordfish, 1 1/2 inch dice (or mackerel or tuna ie oily fish)
• 1 lb haddock, 1 1/2 inch dice (or sea bass or monkfish, ie white fish)
• 16 large shrimp, peeled tails intact
• 16 mussels
• 16 clams
• fresh cilantro (to garnish)

Garlic Toast

• 1 garlic clove, peeled and halved
• 1 baguette, sliced on the diagonal and toasted

Directions:

1. In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
2. Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
3. Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
4. Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
5. Ladle stew into serving bowl and garnish with cilantro.
6. Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.