Use the Paella Pan to serve a crowd or use the large skillet and cut amounts in half to serve a family. 8 oz Sliced Mushrooms 2 stalks Celery 1 large Green Pepper 1 large Red Pepper 1 large Yellow or Orange Pepper 2 med Carrots 6 whole Green Onions 1 med Zucchinis 1/2 pound Snow Peas 1½ lbs Boneless, Skinless Chicken Breast 1½ lbs Rib eye or Top Sirloin steak 8 oz Cooked Large Shrimp, tail off 3 large Garlic Cloves, minced 2 Tbs Dark Sesame Oil ¼ tsp Red Pepper Powder 2 Tbs Fresh Ginger Root, peeled and minced 8 Tbs Low Sodium Soy Sauce 2 Tbs Cornstarch ½ cup Chicken Broth or stock ¼ cup Rice Wine Vinegar 1 Tbs Honey 1 Tbs Sesame Oil or Olive Oil 2 cups Long-grain Rice 3½ cups Water   1) Combine water and uncooked rice in 2 or 3qt. Stir once, cover and cook on medium heat until full vapor escapes, about 6 minutes. Close the vapor valve and turn to low; cook on low for 8 minutes. Remove from the heat and allow to sit off-heat, covered, for 20 minutes. 2) In a bowl prepare the marinate: combine minced garlic and ginger root; add 6 Tbs. soy sauce, red pepper powder, 2 Tbs. sesame oil; mix. Remove about ¼ to a separate bowl and add cleaned shrimp. Toss to coat. To remaining marinate, add chicken and beef cut into 1/2 by 3 inch strips; marinate both 15 minutes while vegetables are prepared. 3) In a small bowl dissolve the cornstarch in a small amount of chicken both. Then add the remainder of the broth, honey, vinegar and remaining 2 Tbs. soy sauce. Set aside. 4) Wash and prepare all vegetables: In one bowl place the peppers cut into strips, sliced mushrooms, celery cut on #2 cone on Kitchen Kutter, green onions using both white and green parts cut into 1" pieces. In separate bowl place cleaned snow peas and carrots cut on #2 cone on Kitchen Kutter. 5) Pre-heat the paella pan on medium heat until a drop of water dances in the hot pan. Add 1 Tbs. oil, chicken and beef strips; spreading out on the hot surface. Do not disturb for 1½ minutes to allow the meat to brown. Scrap from bottom and turn pieces over. Cover and cook for 1½ additional minutes. 6) Scrap strips from bottom and toss in the pepper vegetable mixture. Cook uncovered 1 minute. Then, move the food to the side as much as possible and add the chicken broth mixture to the hot center of the pan and allow to thicken for about a minute. Mix into the food and cook another minute. Tossing to cover all the food. At this point you may wish to turn the heat up a bit, to medium high, if the sauce is a bit thin. This will thicken the sauce and remove excess moisture. 7) Mix in the rice, carrots and pea pods. Toss to combine. Cover and allow to heat for only about 1 minute. Season to taste with an additional tablespoon of soy sauce if desired. Serve and enjoy. Servings: 14 Yield: 2 cups per serving Nutrition Facts: Nutrition (per serving): 322.2 calories; 19% calories from fat; 6.9g total fat; 93.9mg cholesterol; 501.7mg sodium; 737.5mg potassium; 34.1g carbohydrates; 2.9g fiber; 4.4g sugar; 31.2g net carbs; 31.8g protein. Cooking Tips: Diabetic Exchange: 2 cup serving: 3 meat, 2 bread, 1 vegetable * Prepare all cut foods and sauces before you begin to cook. Cooking only takes 8 minutes total! Recipe Source: Author: Convention 2007