recipe

posted on January 1, 2011 - 11:22am
QUEST Vol. 18, No. 1
As featured in More Make It Fast, Cook It Slow by Stephanie O'Dea, Hyperion, 2010 Serves 2 to 4 Ingredients aluminum foil 2 tilapia fillets 1 teaspoon dried ginger ½ teaspoon crushed red pepper flakes 1 tablespoon gluten-free soy sauce 2 green onions, sliced 2 bunches bok choy, coarsely chopped Directions Use a 6-quart slow cooker.
posted on January 1, 2011 - 10:15am
QUEST Vol. 18, No. 1
As featured in 1,001 Best Slow-Cooker Recipes by Sue Spitler, Surrey Books, 2008 Serves 4 Ingredients One tablespoon peanut butter and ¼-½ teaspoon crushed red pepper can be substituted for the Thai peanut sauce.
posted on January 1, 2011 - 9:05am
QUEST Vol. 18, No. 1
As featured in 1,001 Best Slow-Cooker Recipes by Sue Spitler, Surrey Books, 2008 Serves 6 Ingredients Poblano chilies range from mild to very hot in flavor, so taste a tiny bit before using.  If the chili is very hot, you may want to use less or substitute some sweet green bell pepper.