MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Sausage stew Ingredients: 3 cups of sausage 1 1/2 tbsp of flour 6 cups of vegetable stock 2 carrots, chopped 1 large onion, chopped 1 clove of garlic, chopped 1 rib of celery, chopped 5 cups of baby spinach 1 tsp of oregano 4 tbsp of olive oil 1 bay leaf 1/2 cup of basil leaves, chopped 2 cups of cabbage, chopped salt and pepper Directions: Roll the sausage into tiny little balls the size of a dime. In a large deep pan sauté the celery, carrot, onion, garlic and cabbage in the olive oil for 5 minutes. Add the vegetable stock and the bay leaf, oregano and basil. Add the spinach and simmer until it wilts. Add the sausage balls and the flour and simmer the soup on low for 25 minutes. Add salt and pepper to taste. Serves: 5-6 persons       Curry soup Ingredients: 2 cups of egg noodles, boiled for three minutes and set aside 2 chicken breasts, boneless, skinless and cut into thin strips 2 tbsp of Indian curry powder 2 tbsp of peanut oil 1 onion, diced 1/2 cup of basil leaves, chopped 1 red hot chili, cleaned and chopped 1 tbsp of ginger root, grated 3 cups of chicken stock 1 1/2 cups of coconut milk Directions: Cook the chicken in the oil for about 6 minutes. Remove the chicken from the pan and add the onion. Simmer for 5 minutes. Add the curry, chili and ginger and simmer for 3 minutes. Add the chicken stock and simmer for 20 minutes. Add the coconut milk and basil and simmer for 10 minutes. Evenly portion the noodles and chicken among the bowls of curry soup. Serves: 4 persons	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
	Health Topic: Tummy Tuck Surgery: What No One Tells You Anorexia and Bulimia: A true personal recovery story Finding time for sex How to choose the best weight loss program Tips to spice up your relationship How to deal with a stubborn husband or boyfriend How to support a family on one income Green Energy Raising a teenager
	Information obtained from MamasHealth.com™ should not be used as a substitute for professional medical care or attention by a qualified practitioner, nor should it be inferred as such. Always check with your doctor if you have any questions or concerns about a specific condition. Use of this web site constitutes acceptance of the Terms of Use. Contact us: PO Box 2170, Pasadena, CA 91102-2170 If you want a review of your product featured on MamasHealth.com, let us know. ©2000 - 2008 MamasHealth.com™. All rights reserved