About Dr. Nielsen
August 15, 2016
Dr. Stephanie Nielsen
Servings: 4-6 people
2 tablespoons olive oil, butter, or coconut oil
2 cups chopped onions
2 cloves garlic, minced
1 package fresh mushrooms, cleaned and chopped coarsely
2 tablespoons cider vinegar
1 (28 ounce) can whole tomatoes, chopped
1 (16 ounce) can chickpeas, drained and rinsed
1 tablespoon capers (packed in salt)
1⁄2 cup oil cured black olives, pitted
1 tablespoon oregano
salt and pepper
Options you can add chicken or shrimp if you would like to add protein.
Heat oil in large pot.
Cook onions over medium-low heat until translucent, but not golden.
Add garlic and mushrooms, cook another 3 minutes.
Add vinegar, cook 3-4 minutes more, stirring continuously.
Add tomatoes, chickpeas, capers, olives, oregano, S&P.
Cook about 15 minutes more until thoroughly warmed.
Eat alone or serve over veggies, rice, or polenta.
Recipe: Mushroom and Chickpea Stew
Jolly Green Giant Dip
September 15, 2016
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