Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.
Heat a generous amount of olive oil in a pot. Blend diced tomatoes, garlic, basil, salt and pepper in a blender or food processor. Once pot is very hot, pour the tomato mixture into the pot. Add the can of tomato sauce and pinch of sugar and boil for 15 minutes.
Chop equal quantities of zucchini, onions, bell peppers, carrots and eggplant.
Preheat oven to 425°.
Roast eggplant on a separate tray.
Mix vegetables and sprinkle with garlic salt. Spread out on a baking tray and spray with olive oil. Bake for 20 minutes.
What you will need: 1 lb of fish extra virgin olive oil pinch of salt cooking spray Instructions: Preheat Grill or griddle to medium-high and spray with cooking spray (from distance if using open flame). Rub fish with olive oil and salt. Place fish on grill or griddle for 3:30 – 4 minutes. If using […]
Salmon with the extra boost of cedar grilling. Select your favorite herbs for a personal touch.
An easy to prepare, great-tasting idea for a healthy salad dressing.