In a blender, combine all sauce ingredients and blend until smooth. Set aside. In wok or large skillet, heat oil and stir-fry tofu cubes over high heat until golden brown, 5-7 minutes. Remove tofu and set aside.
To boil, place sweet potato chunks in pan. Cover with water and bring to a boil. Cover pot and simmer until tender, about 15 minutes. Drain pot, then mash sweet potatoes and combine with salt.
In a saucepan over medium heat, combine the blueberries, ¼ cup water, orange juice, and sugar. Stir gently, and bring to a boil. In a cup or small bowl, mix together the cornstarch and ¼ cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries.
Rhode Island is home to many scenic, accessible bike paths. Most of them are built in former railroad corridors, making them flat and suitable for cyclists of all levels. Put your feet to the pedals and check out these paths.
In a medium saucepan, combine rice and 2 cups of water. Bring to a boil, cover, and reduce heat to low; simmer for 30-40 minutes until done. Meanwhile, in a medium skillet, sauté onion and garlic in olive oil until translucent, 3-4 minutes. Add black beans, water, cumin, and chili powder.
In a large pot, cook pasta according to package directions. Meanwhile, in a large skillet, sauté garlic in olive oil over medium-high heat for 1-2 minutes. Stir in basil, thyme, oregano, and pepper and sauté 1 minute. Add tomatoes, chickpeas, olives, and salt to taste and simmer for 4-5 minutes.
Gus Manocchia, M.D., BCBSRI Clinical Consultant
Q. When I had a sinus infection recently, my doctor didn’t prescribe anything. But don’t antibiotics help you get better?