Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
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Monday, May 20 2013 11:48 AM EDT2013-05-20 15:48:03 GMT
By Dee Dee Helbig Ava Bella Day SpaCreamy grapefruit facial cleanser 1/4 cup of whole milk 1 t. of grapefruit 1 t. of baking soda Mix together all ingredients. This is a cleanser for your skin. Use withMore >>
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Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
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Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
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Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
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Saturday, May 11 2013 12:32 PM EDT2013-05-11 16:32:21 GMT
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Friday, May 10 2013 12:21 PM EDT2013-05-10 16:21:03 GMT
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Thursday, May 9 2013 5:09 PM EDT2013-05-09 21:09:20 GMT
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Content provided by
Different and delicious! Serve with a dollop of plain yogurt if you'd like.
Makes 10 servings
Ingredients:
T olive oil 2 medium onions, chopped 2 large red bell peppers, chopped 3 cloves garlic, minced 1 can (28 oz.) crushed tomatoes, with liquid 8 cups vegetable broth or stock 1/4 tsp pepper 1 1/2 tsp cayenne pepper 1/2 cup uncooked quick brown rice 2/3 cup extra crunchy natural peanut butter
Heat oil in a large stock pot over medium-high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, black pepper and cayenne pepper. Reduce heat to low and simmer, uncovered, for 30 minutes. Stir in rice, cover, and simmer another 15 minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
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