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Kejenou
1 large onion, chopped
2 green peppers, chopped
1 cup bouillon + 1 extra teaspoon bouillon granules
8 parsnips, sliced
1 28 oz. can Italian style (plum) tomatoes
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 pound fresh green beans, sliced, or 1 cup frozen green beans
1 pound firm white fish fillet of your choice
(such as orange roughy), cut in chunks
Cooked whole grains (optional)
Cook the onion and green peppers in the bouillon for 5 minutes to softern. Add the
parsnips, tomatoes and spices and cook 10-15 minutes or until the parsnips are just
tender. Add the green beans and simmer 5 minutes; add the fish chunks and simmer 5 minutes
more, or until the fish is firm and no longer translucent, and the green beans are
crisp-tender. Serve over whole grains.
For more recipes, refer to the The Healthy Heart Miracle book.
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