A Distinctive Style Magazine

Issue 13

Culture, music, art, creativity, photography, environmental awareness, new fashion, celebrity interviews, motion video, organic eating, holistic health

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Recipe from the kitchen of Leslie Graham,The Modern Mother's Mentor – Helping Busy Moms Bring Healthy Home-Cooking Back to the Table 2 cups brown basmati rice, cooked 1 T vegetable bouillon (or two cubes) 2 T sun dried tomatoes, chopped 1 t. onion powder 1 t. garlic powder 1 t. dried parsley 1 t. dried basil 2-3 T. Peanut oil Mock Meatballs with Marinara Marinara Combine all ingredients in a large bowl. Shape into small meatball shapes by pressing with your hands. If mixture is too dry, add touch of water 1 teaspoon at a time until moist enough to form ball shape. The mix- ture should be slightly moist—not wet and sticky. Next, brown the “meatballs” in a skillet by gently plac- ing into a pan with hot peanut oil. There should be enough oil in the bottom of the pan that the “meat- balls” can easily be moved without them sticking to the bottom of the pan. Gently turn every minute or so until all sides are browned. 2 T Olive oil 1 c. chopped onion 2 t. minced garlic 28 oz. can diced tomatoes 1 t. dried basil 1 t. dried oregano 1 t. salt 1 t. sugar Sauté onion and garlic in olive oil until tender. Add re- maining ingredients. Bring to a boil and then simmer for 30 minutes. Serve mock meatballs alone with marinara, use spiral cutter to create “pasta” using raw zucchini or serve on a bed of your favorite whole grain pasta or gluten free pasta http://www.momsmentor.com leslie@momsmentor.com 64 A DISTINCTIVE STYLE . COM

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