August here in S. CA was quite warm, especially in the area where my husband and I reside. Our garden isn’t really happy about all this heat. I wish the balmy breezes would appear and the temperatures would drop slightly so our courtyard garden would start thriving again. The tomatoes are doing wonderfully though, as well as the persimmon tree. The plum tree we panted last year was producing quite a lot of lovely purple fruit and when you bit into it the sticky sweet juices ran all down your arm. I made some plum cobblers, crisps and plum compote for grilled chops and to use on ice cream, they were fantastic. Pots of lush summer herbs; oregano, parsley, basil and cilantro have been moved to the patio for some respite from the blazing sunshine. Parts of our garden are still flourishing, but next year after we get the raised beds in we will be in vegetable heaven. I can’t wait to pick some tender fresh asparagus spears to steam with a good drizzle of homemade hollandaise sauce over them. Crisp lettuces tossed for salads in tangy vinaigrette's, red radishes thinly sliced on juicy pork tacos, slender scallions used in so many recipes, they are one of my favorites. Broccoli rabe steamed or roasted and used in Asian recipes I do so love, cabbage made into colcannon or scalloped cabbage. Crisp Snap peas sauteed in good olive oil, salt and pepper, how simple, but how delicious! Or spicy Asian chicken with snap peas, love this dish. We were over at our daughter and son-in-law a couple of weekends ago for a birthday celebration. My daughter Brittany, who is not a gardener, although when she was a child she loved gardening. Anyway, she has decided to grow some herbs and we were pleasantly surprised they looked healthy and delicious. I think she is developing her parents "green thumb" Good job my sweet pea, good job!
Vegetables, all sorts of wonderful and delicious veggies, such as; artichokes, arugula, beets, endive, broccoli rabe, Brussels sprouts, cabbage, carrots, cauliflower, eggplant, leeks, mushrooms, onions, parsnips, potatoes, radishes, rutabagas, spinach, sweet potatoes, snap peas and zucchini just to name a few. Sure, we all get excited for summer’s bounty of sweet berries, peaches and juicy watermelon, but when it comes to vegetables, I love them. While almost all produce can be grown somewhere year-round, buying local seasonal produce works best.
Here are some interesting facts about veggies you might not know. Tomatoes are very high in carotenoid Lycopene; eating food with carotenoids can lower your risk of certain diseases. Other vegetables high in carotenoids are; carrots, spinach, sweet potatoes and collard greens (one of my favorites). Most of the nutrients in a potato reside just below the skin layer. In the U.S. more tomatoes are consumed than any other single vegetable, but in actuality they are considered a fruit. In 1893 it took a ruling by the Supreme Court to make the tomato a vegetable. Watermelons are actually vegetables and are related to squash, cucumbers and pumpkins. California produces almost all of the broccoli sold in the U. S. Yams and sweet potatoes are not the same thing. Potatoes first appeared in Europe in 1586; they made it to North America in 1719. It is recommended that you eat five servings of vegetables or fruit a day, which equals to one-half cup.
The potato was an essential part of the world's diet for centuries. Originally cultivated in South America's Andean Mountains, potatoes found their way to Europe. By the end of the 17th century the potato had become an important crop in Ireland. Today potatoes are grown in over 100 countries and in all of the 50 states in the U. S. The average American eats 140 lbs. of potatoes each year, and that includes over 50 lbs. of french fries. Thomas Jefferson is given credit for introducing French fries to America, all I can say is thank you Mr. Jefferson! Germans eat twice as many potatoes as Americans. I can attest to that while vacationing in Germany there were potato dishes consumed everywhere.
Eaten raw or cooked there are numerous creative ways to make vegetables into delicious recipes. Or you can drink them in juices which my husband makes for us usually 4 times per week.
I hope you enjoy the bountiful recipes listed below and create some of your own flavorsome recipes with all the vast amount of beautiful vegetables out there to enjoy. Note; these are not all just vegetable dishes, some include meat. If you want to substitute fried tofu or vegetable broth, please feel free to do so.
Roasted Tomato Salsa
1 lb. Roma tomatoes, sliced in half
3 jalapenos
1 poblano chili
1 small white onion, finely diced
2 garlic cloves, finely minced
1 fresh lime, juiced
1/2 bunch of fresh cilantro, chopped
salt and freshly ground black pepper
Tabasco
Preheat oven to 375 degrees. Place tomatoes onto baking sheet and roast about 1 hour flipping half way through. Remove and let cool, then dice. Over an open gas flame with tongs broil the poblano and jalapenos to blackened on all sides. Let cool in ziplock bag and peel skins from chiles, seed and dice. Place chopped tomatoes into a bowl, along with diced chiles, minced garlic, lime juice, cilantro, salt, pepper and Tabasco. Cover and chill. Serve with tortilla chips or with your favorite Mexican food, especially chicken nachos.
Pickled Dikon Radish and Carrots - love, love, love
4 cups warm water
1/2 cup distilled white vinegar
3 Tbl. sugar
2 Tbl. salt
1/2 lb. carrots, peeled and cut into match sticks
1/2 lb. Daikon radish, peeled and cut into match sticks
Into a bowl whisk the water, sugar and salt until sugar dissolves. Place the carrots and radish into a container and cover with liquid. Let stand at least 1 day in refrigerator before eating. These will last about 1 week refrigerated in their liquid. Great on banh mi sandwiches, as a snack, or many other uses.
Tabbouleh - one of my favorite salads and I think I could eat the entire bowl!
1 cup water
1/2 cup bulgur
1 bunch Italian fresh parsley, chopped
2 Tbl. fresh dill, chopped
1/4 cup fresh mint, chopped
5 scallions, chopped including green part
3 large juicy red tomato, chopped
1 large English cucumber, chopped
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil (really good olive oil)
salt and freshly ground black pepper
Into a saucepan bring water to boil, turn off heat and stir in bulgur, cover and let sit for 20 minutes. Pour bulgur into a large serving bowl along with parsley, mint, scallions, tomato and cucumber. Vinaigrette; into a jar with lid add lemon juice, oil, salt and pepper and shake well to combine. Pour over salad and toss.
Vietnamese Salad
Vinaigrette
1/3 cup seasoned rice vinegar
3 Tbl. sugar
1 1/2 Tbl. fish sauce
1 tsp. red pepper flakes
2 garlic cloves, finely minced
Salad
8 oz. rice vermicelli noodles
2 cups julienned carrot
2 cups julienned English cucumber
1 large red bell pepper, seeded and julienned
1/2 red onion, slivered or julienned
1 small to medium Daikon radish, peeled and julienned
1 cup fresh mint, chopped
1 cup fresh basil, chopped
1 cup fresh cilantro, chopped
1 cup roasted unsalted peanuts
Into a small saucepan, add the vinaigrette ingredients, bring to simmer cooking about 5 minutes, remove and pour into a container and refrigerate to chill. Salad; cook pasta according to package directions, drain and place into serving bowl platter. Top with vegetables and herbs. Toss to combine and toss again with the chilled dressing. Top with roasted peanuts.
Big Flavorful Black Bean and Veggie Burgers
Patties
8 oz. cremini mushrooms, cleaned and rough chopped
1 medium carrot, peeled and rough chopped
1 1/2 cups broccoli florets
1/2 small sweet onion, rough chopped
2 garlic cloves
2 Tbl. olive oil
1 tsp. smoked paprika
1 tsp. chili powder
salt and freshly ground black pepper
1 (15 oz.) can black beans, drained and rinsed
1/3 cup walnut halves
2 cups fresh baby spinach, packed
1 cup mixed herbs; chives, parsley and cilantro
1/2 cup Panko breadcrumbs
2 eggs
1 Tbl. tomato paste
3/4 cup cooked brown rice
Accompaniments; rolls, Boston lettuce, ruby red tomato slices, cheese if desired, mayonnaise, ketchup or whatever you enjoy
Preheat oven to 400 degrees. Line two rimmed baking sheets with parchment paper. Place the mushrooms, carrot, broccoli and onion into a food processor, add garlic, olive oil, paprika, chili powder, salt and pepper. Pulse about 20 times until coarsely ground. Spread the ground veggies onto one of the lined baking sheets, pat down with spatula and roast about 15 minutes, stirring once and making sure they are all flat. Spread drained black beans onto other baking sheet and flatten down, continue roasting black beans and veggies 15 more minutes. Remove and let both sheet pans cool. Into a clean food processor add walnuts, spinach and herbs and pulse about the size of breadcrumbs. Add cooled beans and pulse about 10 times. Add roasted veggies, panko, eggs and tomato paste and pulse all to just combined. Place the rice into a large bowl along with mixture from food processor. Cover and refrigerate about 4 hours. Divide burgers into 8 portions about 1/2-inch thick. Into a large saute pan add a drizzle of olive oil along with burgers and cook about 6 minutes per side. Heat buns, add cheese to burgers if desired. Place desired accompaniments onto burgers, place on buns and enjoy.
Kohirabi Slaw - the first time I enjoyed this delight was at my parents home in WA and a neighbor came over who loved growing vegetables and he gave us some kohirabi. Wow, are they ever good.
5 cups kohirabi, peeled and cut into matchsticks
1 large green apple, peeled and cut into matchsticks (spritz with some fresh lime juice to prevent browning)
1/2 cup fresh cilantro, chopped
1 small jalapeno, seeded if desired and minced
4 scallions, thinly sliced on diagonal including green part
1 fresh orange, zested and juiced (juice is for dressing)
1 fresh lime, zested and juiced (juice is for dressing)
Dressing
1/4 cup vegetable oil
1/4 cup orange juice, from above
1/8 cup lime juice from above
1/4 cup agave or honey syrup
1 Tbl. red wine vinegar
salt to taste
Dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Salad; Into a bowl combine all ingredients, pour over some dressing and toss to combine. Refrigerate to chill.
Perfect Gazpacho - really is there anything better to eat on a hot summer day then this amazing soup?
1 qt. chilled tomato juice
1 large ruby red beef steak tomato, chopped
1 large green bell pepper, chopped
1 large English cucumber, halved lengthwise and chopped
1 sweet white onion, diced
3 garlic cloves, minced
2 Tbl. red wine vinegar
3 Tbl. extra virgin olive oil
Tabasco, to taste
salt and freshly ground black pepper
Toppings if desired; chopped avocado, sour cream grilled shrimp and croutons
Into a large bowl add the chopped tomatoes, bell pepper, onion and cucumber along with minced garlic. Add tomato juice, vinegar, olive oil and season with salt, pepper and Tabasco (I like lots of Tabasco). Stir well, cover and refrigerate to chill. Serve with toppings, hot crunchy french or garlic bread and some wine. Note: I like a more rustic soup, but if you want smaller vegetables, dice them. Also, I love grilled shrimp in my soup too. One great thing about this soup is if you have a crowd, add more ingredients, if it's just you and you don't want leftovers, add less.
Asian Cucumber Salad
2 large English cucumbers, thinly sliced
2 large carrot, peeled and julienned
2 Tbl. canola oil
4 Tbl. seasoned rice vinegar
2 tsp. sesame oil
4 tsp. honey
4 tsp. Tamari soy sauce
2 Tbl. sesame seeds, lightly toasted
Into a large bowl add sliced cucumbers and julienned carrots. Into another bowl whisk the dressing ingredients to combine, taste and adjust flavorings. Pour over some dressing, cover and refrigerate about 20 minutes, toss again to combine and add more dressing if needed.
Parsnip Frites
2 1/2 lbs. parsnips, peeled and cut into french fry strips
1 Tbl. fresh rosemary, finely chopped
1 large garlic clove, minced
3 Tbl. olive oil
salt and freshly ground black pepper
Preheat oven to 450 degrees. Onto a large baking sheet mix cut parsnips, rosemary, garlic and oil and toss to combine. Season with salt and pepper. Spread in a single layer. Roast for 10 minutes, turn parsnips and roast about another 15 minutes, turning occasionally. Taste and season with additional salt and pepper if needed.
Sun-Dried Tomato Hummus
1 (15 oz.) can garbanzo beans, drained and rinsed
1/4 cup sun-dried tomatoes in oil
1/4 cup tahini
3 garlic cloves, or to your taste
1 fresh lemon, juiced
salt and freshly ground black pepper
olive oil
Into a blender, add garbanzo beans, sun-dried tomatoes, tahini, garlic, lemon juice and small amount of olive oil. Turn on blender and blend to smooth while at the same time slowing pouring in more olive oil to the consistency of a loose creamy peanut butter. Taste and season with salt and pepper. Serve with crackers, grilled pita bread or toasted baguette slices.
Snap Peas with Shrimp Stir Fry
1-inch piece fresh ginger, peeled and finely diced
2 garlic cloves, minced
1 fresh chile, thinly sliced
salt and freshly ground black pepper
Peanut oil, for frying
1/2 lb. large fresh shrimp, cleaned and peeled
1 cup sugar snap peas
2 Tbl. soy sauce
1 Tbl. fresh lime juice
1/2 tsp. honey
1 tsp. sesame oil
1/2 lb. spaghetti pasta or Asian pasta of your choice
small bunch fresh cilantro, rough chopped
Into a large pot of boiling salted water add pasta and cook pasta to al dente. Drain and rinse under cool water. Heat a large saute pan over high, add a good drizzle of peanut oil along with the garlic, ginger and chiles. Saute stirring about 1 minute, add shrimp and cook until shrimp turn pink. Add snap peas, soy, lime, honey and sesame oil, cooking and stirring about 1 minute, toss in cooked pasta and toss to coat. Pour onto large rimmed serving platter and scatter on cilantro.
Amazing Roasted Beet Salad - I do so love beets, one of my favorites
Beets
2 lbs. fresh beets
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, minced
1/4 cup slivered almonds, lightly toasted
Vinaigrette
2 garlic cloves, finely minced
4 Tbl. olive oil
2 Tbl. balsamic vinegar
1 fresh lemon zested, 4 tsp. fresh juice
1 tsp. honey
salt and freshly ground black pepper
Preheat oven to 400 degrees. Cut off beet leaves, clean and scrub beets so you don't have any dirt on them. Place beets onto a baking dish and cover with foil. Bake 1 hour or until tender pierced with a fork. Remove from oven allowing to cool about 30 minutes to handle. With plastic gloves or paper towels rub off beet skins and slice the beet top off. Cut beet into 1-inch chunks placing into a bowl. Into a jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings. Stir dressing into beets along with parsley, almonds and feta. Chill for about 30 minutes.
Asparagus with Scrambled Eggs - love for breakfast, lunch or dinner
1 medium leek, white and light green parts, rinsed in cold water and thinly sliced
1 bunch fresh asparagus, tough ends removed and cut into 2-inch pieces
3 Tbl. butter
8 eggs
3 Tbl. sour cream
Tabasco, to taste
salt and freshly ground black pepper
2 cups goat cheese, crumbled
1 Tl. fresh dill, chopped
Into a large non-stick saute pan, add butter and leeks sauteing on low for about 15 minutes. Into a medium bowl whisk eggs with sour cream and season with salt and pepper. Add asparagus to leeks and cook stirring to crisp/tender. Add more butter to pan if needed and pour in scrambled eggs. Gently fold and stir with a rubber spatula for a few minutes, I like my eggs on the soft scrambled side. Add goat cheese and gently fold to combine. Stir in dill and Tabasco. Note; I occasionally like to add some smoked salmon and make homemade hollandaise sauce and drizzle over, it's so decadent! Serve with coffee, orange juice, toast and some fresh fruit.
Endive Salad
Dressing
1 medium shallot, rough chop
2 garlic cloves
1 cup Greek plain yogurt
2/3 cup Parmesan cheese
2 Tbl. olive oil
2 Tbl. fresh lime juice
1 Tbl. dried oregano
salt and freshly ground black pepper
Salad
1 head escarole, trimmed and cut into 1-inch pieces
1/2 head radicchio
2 large ruby red tomatoes, chopped
2 avocados, peeled, pitted and chopped
4 scallions, sliced including green part
1/4 cup pine nuts, lightly toasted
Dressing; into a blender add shallot, garlic, yogurt, 1/2 cup Parmesan, olive oil, lime juice, oregano, salt and pepper and pulse to combine. Add torn escarole and radicchio to large serving platter. Toss with some of the dressing, top with remaining salad ingredients and additional dressing.
Vegetable Pad Thai
Sauce
2 Tbl. seasoned rice vinegar
1 Tbl. fish sauce
3 Tbl. ketchup
1 tsp. brown sugar
1/2 tsp. cayenne pepper
1 tsp. chili garlic sauce
Cabbage
1 medium head cabbage, sliced thin
2 Tbl. oil
3 garlic cloves, minced
1 large carrot, peeled and shredded
1 red bell pepper, seeded and thinly slice
4 scallions, sliced on diagonal about 1-inch pieces including green part
1 egg
2 cups bean sprouts
1/3 cup roasted peanuts
1/2 cup fresh cilantro, chopped
salt and freshly ground black pepper
Sauce; into a bowl combine ingredients and mix well. Heat a large saute pan on medium high. Add 1 Tbl. of oil, add cabbage cook stirring about 2 minutes. Remove from pan to a bowl. Wipe out pan and reheat, add remaining oil along with garlic and cook stirring about 1 minute. Add carrots, bell peppers and scallions cooking and stirring about 1 minute, stir in egg and scramble. Add cabbage back to pan along with the sauce, cook stirring about 1 minute to heat through. Stir in bean sprouts, season with salt and pepper. Pour onto a large rimmed serving platter and garnish with peanuts and cilantro.
Asparagus and Crab Quiche
9-inch pie crust, homemade is best
1 Tbl. butter
1 leek white and light green part, halved and thinly sliced (remember to rinse well in cold water)
salt and freshly ground black pepper
1 lb. asparagus, tough ends removed, sliced about 1-inch pieces
5 eggs
1 1/4 cups whipping cream
1 cup Gruyere cheese, shredded
1 1/2 cups lump crab meat
Tabasco, always Tabasco at least for me
Preheat oven to 350 degrees. Into a large saute pan add butter, along with leek and asparagus, season with salt and pepper. Cook stirring about 7 minutes to crisp/tender. Let cool slightly. Into a medium bowl whisk the eggs, whipping cream, salt, pepper and Tabasco. Blind bake your crust; place pie crust into pie plate and place onto rimmed baking sheet, add parchment paper and fill with pie weights or dried beans. Bake about 10 minutes, remove. Sprinkle in half of the cheese, top with crab, then asparagus mixture then pour over egg mixture. Sprinkle on remaining cheese. Bake about 60 minutes, remove and let rest 15 minute's before serving.
Mashed Rutabaga
3 lbs. rutabagas, peeled and chopped into 1-inch chunks
salt and freshly ground black pepper
1 stick butter, soft
1/4 cup sour cream
2 Tbl. fresh chives, chopped
Into a large pot of boiling salted water add chopped rutabaga, cooking about 30 minutes, to tender. Drain and return back to pot. Mash with potato masher, add butter and sour cream mashing to combine. Season with salt and pepper. Pour into serving bowl and stir in chives.
Julia's Very Favorite Collard Greens - I think I could consume the entire pot, well maybe not the entire pot, but almost all of them
1 package hickory smoked thick cut bacon, chopped
2 medium sweet onions, chopped
3/4 lb. smoked ham, chopped
6 garlic cloves, minced
8 cups rich chicken stock - sometimes I feel I need more, just have some ready
3 (1 lb.) packages fresh collard greens, washed and trimmed
1/3 cup apple cider vinegar
1 Tbl. sugar
salt and freshly ground black pepper
good pinch red pepper flakes
Tabasco
Into a large stock pot add bacon and cook to almost crisp. Add onion and cook stirring to soften, add ham and garlic cooking and stirring a couple of minutes. Stir in stock and remaining ingredients. Cook about 2 hours, taste and adjust flavorings. If you think at any time you require more stock add small amounts.
Spicy Asian Snap Peas and Chicken
1 lb. boneless, skinless chicken breasts, thinly sliced - Note; an easy way to thinly slice chicken is to partially freeze, it will slice very easily
1/4 cup rich chicken stock
2 Tbl. honey
2 Tbl. Sriracha - or to your taste
2 tsp. garlic chili sauce - or to your taste
3 Tbl. soy sauce
3 Tbl. seasoned rice vinegar
1 tsp. cornstarch
4 garlic cloves, minced
3 tsp. fresh ginger, grated
4 scallions, thinly sliced on diagonal including green part
8 oz. snap peas
steamed white rice for serving
Into a bowl whisk the stock, honey, sriracha, garlic chili sauce, soy, rice vinegar and cornstarch. Combine the garlic, ginger, snap peas and scallions into a bowl. Into a large saute pan, add a good drizzle of canola oil over medium high. Add chicken and stir fry to cook and get brown. Remove to plate. Add a touch more oil to pan if needed, pour in snap peas, garlic, ginger and scallions cooking and stirring about 4 minutes. Add chicken back to pan and pour in sauce, cooking and stirring to thicken. Sere over white rice.
Simple Roasted Broccoli with Parmesan
1 large head fresh broccoli, trimmed into florets
3 Tbl. olive oil
salt and freshly ground black pepper
Freshly grated Parmesan cheese
Preheat oven to 500 degrees. Place broccoli onto rimmed baking sheet and drizzle with oil. Season with salt and pepper and roast about 8 minutes. Remove and sprinkle on fresh Parmesan, pour onto serving platter.
Italian Eggplant
4 medium sized eggplants
salt and freshly ground black pepper
2 Tbl. olive oil
2 tsp. dried Italian seasoning
10 large fresh basil leaves, chiffonade, plus extra leaves for garnish
1/3 cup freshly grated Parmesan
1/3 cup mozzarella cheese, grated
red pepper flakes
Sauce
2 tsp. olive oil
3 large garlic cloves, finely minced
1 (14.5 oz.) can diced tomatoes with liquid (I like Cento brand)
1/2 tsp. dried Italian seasoning
1/4 tsp. dried oregano
Cut both ends off eggplant and slice into 3/4-inch thick slices. Place eggplant onto double layer of paper towels and sprinkle with salt. Let sit for about 30 minutes. Preheat oven to 375 degrees. Sauce; into a saute pan, add olive oil along with garlic and cook stirring a few minutes to soften. Add tomatoes, Italian seasoning and oregano and cook to thicken, add a splash of white wine if sauce gets too thick. After 30 minutes wipe off the eggplant with paper towels and spray a baking sheet with cooking spray. Lay eggplant slices on and brush with olive oil and Italian seasoning. Roast about 20/25 minutes. You don't want them mushy. Remove eggplant from oven and turn on broiler. To each piece of eggplant round add some sauce, sprinkle of red pepper flakes, basil and lots of cheese, you want them all gooey and good when they are done. Place under broiler until cheese is melted and lightly golden in color. Remove and with a spatula place onto serving platter, garnish with sprinkle of extra basil.
Creamy Split Pea Soup
1 large onion, diced
2 large carrots, peeled and diced
4 celery stalks, diced
2 garlic cloves, minced
1 tsp. fresh thyme, chopped
6 cups ham stock or rich chicken stock
1 lb. split peas, picked over and rinsed
1 ham bone
1 lb. smoked turkey kielbasa, halved lengthwise and sliced
1 bay leaves
salt and freshly ground black pepper
Tabasco
Accompaniments; diced sweet raw onion (topping) hot buttered cornbread
Into a large Dutch oven add good drizzle of olive oil along with onions, carrots and celery cooking/stirring about 15 minutes. Add kielbasa and stir cooking a few minutes. Add stock, split peas, thyme, ham bone and bay leaves bring to a boil, reduce to simmer cooking about 2 hours. Remove ham bone and bay leaves, taste and season with salt, pepper and Tabasco. Note; careful of the salt as the kielbasa and ham bone are salted.
Sweet Potato Alfredo - very good
1 large sweet potato, peeled and cut into 2-inch cubes
2 Tbl. butter
2 Tbl. all purpose flour
1/2 cup whole milk
1/2 cup whipping cream
1 cup fresh grated Parmesan cheese
1 lb. fettuccine
pinch of red pepper flakes
salt and freshly ground black pepper
3 Tbl. fresh parsley, chopped
Into a medium saucepan add sweet potato and cover with water, bring to a boil until tender. Drain and place into a blender. Into a large pot of boiling salted water add pasta and cook to al dente, drain and place back into pot, drizzle with a touch of olive oil and toss to combine. Into a large saute pan, add butter and melt, whisk in flour cooking and whisking for 1 minute. Whisk in milk and cream cooking and stirring to thicken. Add pureed sweet potatoes and 1 cup of water. Simmer mixture for about 7 minutes to thicken, add Parmesan cheese, pepper flakes, salt and pepper. Add pasta to pan and toss to combine. If sauce seems to thick add a touch more water and stir to combine. Pour onto rimmed serving platter and garnish with parsley. Serve with hot garlic bread and a crisp salad.
Greek Potato and Spinach Gratin
6 medium sized red potatoes, peeled and sliced about 1/4-inch thick
4 bags (10 oz.) fresh baby spinach
2/3 cup feta cheese, crumbled
2 cups heavy whipping cream
3 eggs
salt and freshly ground black pepper
pinch of fresh grated nutmeg
1/2 cup freshly grated Parmesan cheese
Preheat oven to 375 degrees. Rub a 13x9 baking pan with some butter. Layer half of the potato slices in single layer and spread the spinach on top of potatoes. Sprinkle on feta cheese and layer the remaining potato slices on top. Into a bowl whisk the cream, eggs, salt, pepper and nutmeg. Pour over to cover potatoes, cover with foil and place in oven for about 40 minutes, remove foil, sprinkle on Parmesan cheese and continue baking another 40 minutes until potatoes are tender. Remove from oven and let rest 15 minutes before serving.
Creamy Red Pepper Pasta
1 onion, chopped
3 garlic cloves, minced
salt and freshly ground black pepper
1 lb. spaghetti
1 bunch of fresh asparagus, snapped and cut into 2-inch pieces
1 (15 oz.) jar roasted red peppers, drained (save some of the juice)
1/2 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese, plus additional for serving
Fresh parsley, chopped (garnish)
Into a large saute pan add good drizzle of olive oil along with onions and cook stirring to soften, add garlic and cook stirring about 1 minute. Sprinkle with salt and pepper. Pour into a blender along with the jar of peppers and a touch of the juice. Puree to smooth, taste and adjust flavorings. Into that same saute pan, add another drizzle of olive oil, add asparagus and cook a couple of minutes stirring, season with salt and pepper to crisp/tender. Don't over cook, remove and set aside. Into a large pot of boiling salted water add pasta and cook to al dente. Drain well and add pasta back to pot along with red pepper sauce, asparagus and whipping cream, cooking to slightly reduce, stir in some of the Parmesan and remove from heat, pour onto rimmed serving platter and garnish with parsley. Serve with hot crusty bread and a nice white wine.
Parmesan Baked Zucchini Strips with Sauce
4 large zucchini, sliced in half lengthwise and cut into thick strips
3 eggs beaten
2 cups Panko
2/3 cup freshly grated Parmesan
1/2 tsp. EACH; dried thyme, dried basil and dried oregano
1/4 tsp. garlic powder
salt and freshly ground black pepper
2 Tbl. fresh parsley, chopped
Sauce
1/3 cup mayonnaise
1/4 cup sour cream
1 chipotle in adobo, finely minced
1 tsp. fresh lime juice
Sauce; into a bowl add ingredients, mix, cover and refrigerate until ready to use. Preheat oven to 400 degrees. Coat a cooling rack with nonstick cooking spray and place onto a large baking sheet. Into a large shallow bowl combine Panko, Parmesan, herbs, garlic powder, salt and pepper. Into another shallow bowl add beaten eggs. Dip zucchini pieces into eggs, then into Panko/Parmesan bowl. Place wedges onto cooling rack over baking sheet, lightly spray with cooking spray and bake about 15 to 20 minutes. Turn on broiler and place under broiler for 3 minutes to crisp, be care and watch so they don't burn. Remove to serving platter and sprinkle on parsley. Serve with a dipping sauce if desired.
Loaded With Veggies Minestrone Soup
8 oz. pancetta, chopped
1 onion, diced
3 large carrots, peeled and chopped
olive oil
4 celery stalks, thinly sliced
4 garlic cloves, minced
1/2 tsp. red pepper flakes
4 cups rich chicken stock or rich vegetable stock
2 Tbl. tomato paste
1 (28 oz.) can diced tomatoes with juice (I like Cento brand)
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can cannellini beans, drained and rinsed
1 (15 oz.) can garbanzo beans, drained and rinsed
1 Tbl. Italian seasoning
8 oz. small pasta, such as ditalini
1 medium zucchini halved lengthwise and cut into thick moons
1/2 lb. fresh green beans, trimmed and sliced on diagonal in half
5 oz. baby spinach, rough chopped
2 cups frozen peas
1 cup cabbage, chopped
salt and freshly ground black pepper
3 Tbl. fresh parsley, chopped
2 Tbl. fresh lemon juice
1/4 cup Parmesan cheese, grated
Into a large Dutch oven add good drizzle of olive oil along with pancetta and cook stirring a few minutes, add onions, carrots and celery, cooking and stirring about 7 minutes. Add garlic, tomato paste and red pepper flakes cooking and stirring about two minutes. Add stock, tomatoes with juice, kidney beans, cannellini beans, garbanzo beans, cabbage seasonings and pasta, bring to boil, reduce heat and simmer to cool pasta al dente. Add zucchini, green beans, spinach, peas and cook about 3 minutes. Mix in parsley and lemon juice. Serve and top with Parmesan cheese. Serve with crisp hot garlic bread.
Luscious Roasted Tomato and Red Pepper Soup
2 lbs. ruby red tomatoes, cut into wedges OR if desired you can use canned whole tomatoes
1 large red bell pepper, cut in half and seeded
1 large sweet onion, cut into wedges
4 garlic cloves, whole and unpeeled
olive oil
salt and freshly ground black pepper
1/4 tsp. smoked paprika
1 tsp. dried oregano
6 cups rich chicken stock
1/2 cup heavy whipping cream
Preheat oven to 375 degrees. Onto a large baking sheet add tomatoes, bell pepper, onions and garlic. Drizzle with some olive oil, season with salt and pepper tossing to combine, place cut sides up. Roast about 45 minutes. Place vegetables into a food processor with some of the chicken stock. oregano and paprika and puree to smooth. Pour into a large saucepan with remaining chicken stock and bring to boil, reduce to simmer for about 20 minutes, season. Pour in cream and simmer about 10 minutes to heat through. Taste and adjust flavorings.
Sheet Pan Roasted Veggies and Chicken
1 lb. butternut squash, peeled and chopped
8 red potatoes, halved
3 large carrots, peeled and thickly sliced
2 cups Brussels sprouts, halved
3 Tbl. olive oil
3 Tbl. balsamic vinegar
10 garlic cloves, left whole, but peeled
salt and freshly ground black pepper
3 Tbl. fresh parsley, chopped
Chicken
6 bone-in, skin-on chicken breasts
salt and freshly ground black pepper
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. dried rosemary
Preheat oven to 400 degrees. Chicken; mix the herbs together. Onto a large rimmed baking pan add chicken and toss with some olive oil, season with salt, pepper and herb mixture. Spread out evenly on pan. Place the squash, potatoes, garlic cloves, carrots and sprouts onto baking pan in a single layer. Into a bowl whisk the olive oil, and vinegar and drizzle over vegetables and chicken. Season veggies with salt and pepper. Place in oven and roast until thickest part of meat reaches 165 degrees for about 45 to 50 minutes. Turn on broiler and broil for about 3 minutes, watching carefully so it doesn't burn. Remove to serving platter and sprinkle on parsley.
Asian Vegetables and Noodles
Dressing
4 Tbl. tahini
4 Tbl. creamy peanut butter
2 Tbl. balsamic vinegar
2 Tbl. soy sauce
1 to 2 Tbl. Sriracha
2 tsp. toasted sesame oil
2 tsp. fresh ginger, grated
3 garlic cloves, grated
hot water
Salad
12 oz. soba noodles
1 large English cucumber, halved lengthwise and sliced into moons
1 1/2 cup purple cabbage, thinly sliced
1 large red bell pepper, seeded and sliced
1 large carrot, thinly sliced
5 scallions, thinly sliced on diagonal including green part
2/3 cup whole cashews
1 Tbl. chili oil
Dressing; into a bowl whisk all ingredients and if too thick whisk in a little hot water at a time for pouring consistency. Salad; cook noodles per package instructions, drain and plunge into ice bath. Drain pasta well and pour into large bowl, add remaining ingredients and toss with dressing. Serve.
Brussels Sprouts Gratin
2 lbs. Brussels sprouts, trimmed and sliced in half
5 slices thick cut bacon, sliced
2 Tbl. butter
1 medium onion, diced
1 garlic clove, minced
2 Tbl. all purpose flour
3/4 cup whole milk
1/4 cup heavy whipping cream
pinch of freshly ground nutmeg
salt and freshly ground black pepper
2 Tbl. grainy mustard
1 cup Parmesan cheese, grated
1/2 cup Panko
Into a pot of boiling salted water add Brussels sprouts and cook about 3 minutes, drain well. Into a large saute pan add bacon and cook to browned, remove to paper towels. Reserve about 1 Tbl. of bacon fat. Add butter to pan with bacon fat and add onion and cook stirring to soften, add garlic and cook a few minutes stirring, whisk in flour cooking and stirring 1 minute. Whisk in milk, cream, nutmeg, mustard, salt, pepper and half of cheese, melting cheese. Add Brussels sprouts and cooked bacon to baking dish. Pour over sauce and mix to combine. Into a bowl mix the Panko, remaining cheese and sprinkle on top of casserole. Bake about 20 minutes to bubbly and golden brown.
Creamy and Delicious Avocado Pasta - we enjoyed something similar at a restaurant in San Diego
1 lb. spaghetti or pasta of your choice
2 large ripe avocados, peeled, halved and seeded
1/2 cup fresh basil leaves
2 garlic cloves
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
1/3 cup olive oil
1 cup pear tomatoes, halved
1/2 cup fresh or frozen corn
pinch of red pepper flakes
Into a large pot of boiling salted water add pasta and cook al dente, drain well, pour back into pot and drizzle with a touch of olive oil, tossing to combine. Sauce; into a food processor add avocados, basil, garlic and lemon juice, while motor is running steam in olive oil to combine, taste and season with salt and pepper. Pour creamy sauce into pasta and toss, stirring in tomatoes, corn and pepper flakes. Taste and adjust flavorings. Note; if desired grill some fresh cleaned shrimp and add to this dish, wonderful!
Lovely Vegetable Frittata
2 large zucchini, thinly sliced
2 scallions, thinly sliced including green part
1 cup frozen corn or fresh off the cob
1 cup sharp Cheddar cheese, shredded
1 cup grape tomatoes, sliced in half
2 Tbl. fresh basil leaves, chopped
salt and freshly ground black pepper
6 eggs
1/2 cup whipping cream
salt and freshly ground black pepper
Tabasco
Preheat oven to 375 degrees. Into a saute pan add drizzle of olive oil along with zucchini and scallions, cooking and stirring a few minutes. Remove and let cool slightly. Into a bowl whisk the eggs, cream, salt, pepper and Tabasco. Into a 9-inch pie plate add all ingredients and place into oven cooking about 30 minutes or until set. Remove from oven and let rest about 10 minutes before slicing.
Rich Decadent Mushroom Risotto
1/2 cup boiling water
1 oz. dried mushrooms
2 Tbl. butter
8 oz. cremini mushrooms, sliced
1 medium onion, diced
2 garlic cloves, minced
1 tsp. fresh thyme, chopped
1 cup arborio rice
1/2 cup dry white wine (something you would drink)
2 cups rich chicken or vegetable stock (I actually prefer mushroom stock)
2 Tbl. butter
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
3 Tbl. fresh parsley, chopped for garnish
Place dried mushrooms into a bowl and just cover with boiling water about 15 minutes. Drain and reserve liquid. Chop mushrooms. Into a large saute pan, melt butter add mushrooms and onion, cooking and stirring about 15 minutes. Add chopped rehydrated mushrooms, garlic and thyme and cook stirring a couple of minutes. Add rice and stir about 3 minutes. Add wine and deglaze pan with wooden spoon reducing most of wine. Mix in reserved mushroom water stirring constantly until all is absorbed by rice, continue adding 1/2 cup of stock at a time and stirring to absorb. This all takes time, so be patient it's worth it in the end when you take that first bite. When all the stock is used, mix in butter and Parmesan, taste and season with salt and pepper. Pour into serving bowl, sprinkle on parsley and eat right away.
Cauliflower Poppers
1 large cauliflowers, cut into small florets
1/2 cup all purpose flour or you can use GF
2 eggs, lightly beaten
1 cup Panko
1/2 cup Parmesan cheese, grated
1 Tbl. creole seasoning
Canola oil for frying
Sauces; serve with warmed Marinara sauce, or Sriracha Ranch dip or sauce of your choice
Into a shallow bowl add beaten eggs, seasoned with some salt and pepper. Into another shallow bowl add Panko, grated Parmesan and Creole seasoning, mixing well to combine. Dredge cauliflower florets into eggs and coat with breadcrumb mixture. Heat oil in deep pan to 350 degrees. Fry to golden brown and place on paper towels. Or you can bake in 425 degree oven on baking sheet for about 20 minutes.
Creamy Corn and Bacon
4 cups fresh or frozen corn
4 oz. cream cheese, soft
1 cup whole milk
2 Tbl. butter
1/2 cup roasted red pepper, diced
5 slices thick cut bacon, sliced
3 scallions, thinly sliced including green part
salt and freshly ground black pepper
Tabasco
Fresh parsley, chopped for garnish
Into a large saute pan, add bacon and cook to browned and crisp, remove to paper towels, Wipe out pan with paper towels and discard bacon fat, melt butter add corn and cream cheese stirring to melt cheese. Mix in milk, red peppers, cooked bacon and scallions until heated through. Season with salt, pepper and Tabasco, pour into serving dish and garnish with parsley.
Silky Curried Pumpkin Soup
1 onion, finely chopped
2 garlic cloves, finely minced
pinch of red pepper flakes
3 cups rich chicken stock or you can use vegetable
1 (14 oz.) can coconut milk
2 (15 oz.) cans pumpkin puree
2 Tbl. red curry paste
2 Tbl. soy sauce
2 Tbl. creamy peanut butter
2 Tbl. brown sugar
1 fresh lime, juiced
Into a large Dutch oven, add drizzle of olive oil along with onion and cook stirring to soften, add garlic and cook stirring a couple of minutes. Add curry paste and cook stirring about one minute. Add stock and heat through, with an immersion blender puree the onions and garlic. Stir in coconut milk, pumpkin puree, soy sauce, peanut butter, brown sugar and lime juice and bring to a boil. Reduce to simmer and cook for about 15 minutes, taste and adjust flavoring.
Avocado Frites - my husband I had something similar in a Mexican restaurant in Salt Lake City when passing through and really enjoyed them
3 large avocados, peeled, pitted and thickly sliced
salt and freshly ground black pepper
1/2 cup all purpose flour
1 egg
1 tsp. Tabasco
1 cup Panko
Dip
1/2 cup Ranch dressing
1 chipotle chili in adobo, chopped finely
1 scallions, finely minced including green part
Preheat oven to 425 degrees. Into a shallow bowl add egg with Tabasco whisking to combine. Into another shallow bowl add flour and another bowl the Panko. Season the avocado slices with salt and pepper and dredge in the flour, then egg and then into Panko. Place a wire rack over a large baking sheet and bake for about 15 to 20 minutes. Dip; into a bowl add Ranch, finely chopped chipotle and scallions mixing to combine.
Vegetable Enchiladas
1 medium zucchini, chopped
1 large red bell pepper, seeded and chopped
1 yellow squash, chopped
1 large yellow onion, chopped
1 Tbl. olive oil
salt and freshly ground black pepper
1 (15 oz.) can black beans, drained and rinsed in cold water
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1 jalapeno, minced (seeded if desired)
1/2 cup fresh cilantro, chopped
2 cups red enchilada sauce (see recipe)
Enchilada Sauce
5 ripe roma tomatoes, halved
2 dried ancho chiles
6 dried guajillo chiles
2 1/2 cups boiling water
1 medium white onion, chopped
2 garlic cloves, left whole
salt and freshly ground black pepper
1/2 tsp. dried oregano
1/4 tsp. cumin
1 Tbl. olive oil
Tabasco
10 corn tortillas
2 1/2 cups Mexican blend cheese, shredded
Accompaniments; 1/4 cup fresh cilantro, chopped, avocados peeled, pitted and sliced, pico de gallo, sour cream, shredded iceberg lettuce
Preheat oven to 400 degrees. Sauce; place the chiles in a dry cast iron skillet and heat through. Cut off the stems and cut a slit in the chiles and tap over a bowl to allow seeds to fall out, discard seeds. Place the tomato halves, onions and garlic into iron skillet and cook to get just a slight char on them, remove and set aside. Place chiles in a bowl and cover with boiling water, make sure you place a small plate on top of them to submerge for 30 minutes. Drain chiles and reserve soaking water. Place chiles in blender, add onion, garlic, salt, oregano and cumin. Pour in 1 1/4 cups soaking water and blend to smooth. Strain through a wire sieve, pushing as much of the sauce as you can. Heat oil in a medium saute pan add strained puree and cook stirring about 4 minutes. The sauce will be thick and if it's too thick add a touch more of the soaking liquid. Spray a 9x9 baking pan. Onto a large baking pan lined with parchment paper add red pepper, zucchini, squash and onion. Drizzle with olive oil and season with salt and pepper. Roast veggies about 40 minutes. Remove and let cool to room temperature. Reduce oven to 350 degrees. Into a bowl combine the roasted veggies, black beans, cumin, chili powder, garlic powder, jalapeno and cilantro. Spread on bottom of pan 1/4 cup of sauce, add layer of tortillas to cover pan (you might need to cut them to fit) Top with 1/3 of veggies spreading evenly, top with 1/3 of cheese. Add two more layers of all the mixture. Cover with foil and bake for 20 minutes. Remove foil and bake and place under broiler to melt cheese on top and let it get bubbly. Remove and let rest 10 minutes before cutting into. Serve with accompaniments.
A Very Delicious Green Bean Casserole
2 lbs. fresh green beans, trimmed and sliced in half on diagonal
2 Tbl. butter
1 small onion, diced
8 oz. cremini mushrooms, thinly sliced
2 garlic cloves, minced
1/2 tsp. fresh thyme, chopped
salt and freshly ground black pepper
2 Tbl. all purpose flour
1/2 cup dry white wine
1/2 cup heavy whipping cream
1 cup Gruyere cheese, grated
1 cup rich chicken stock
2 Tbl. butter, melted
1/2 cup Panko
1/2 cup French fried onions (I make my own)
Preheat oven to 400 degrees. Into a pot of boiling salted water add beans and cook about 3 minutes, remove from pot and place into an ice bath. Into a large saute pan, melt butter, add onions and cook stirring until soft, add mushrooms and cook stirring about 10 minutes, add garlic and thyme cook stirring about one minute. Whisk in flour and cook stirring for 1 minute. Whisk in wine and cook to reduce slightly. Add stock and cream and cook stirring about 3 minutes to thicken. Add cheese, season with salt and pepper, remove from heat. Mix in the cooked green beans and pour into a baking dish. Into a bowl add bread crumbs along with melted butter and sprinkle on top of casserole along with fried onions. Bake about 15 to 20 minutes.
Chinese Stir-Fried Eggplant and Potatoes
Sauce
1/4 cup rich chicken stock or vegetable stock
1 1/2 Tbl. tamari
1 Tbl. Shaoxing wine
1/2 Tbl honey
salt and freshly ground black pepper
1 tsp. cornstarch
Vegetables
1/2 eggplant, chopped
2 tsp. cornstarch
1/2 cup peanut oil
1 russet potato, halved and sliced into 1/4-inch pieces
1 green bell pepper, seeded and chopped
3 scallions, chopped including green part, 2 for dish and 1 for garnish
2 garlic cloves, minced
2 tsp. sesame seeds, lightly toasted for garnish
Into a bowl add chopped eggplant and sprinkle with 2 tsp. salt, cover with water and stir to dissolve sale. With a small plate cover the eggplant and submerge in water. Soak 20 minutes. Drain eggplant and pat dry with paper towels. Sprinkle with cornstarch and toss by hand to coat. Into a bowl combine stock, soy, Shaoxing, honey, salt, pepper and cornstarch, mix well. Heat a large saute pan or wok with 1/3 cup oil over medium high. Place eggplant into pan and spread pieces around cooking without moving until bottom turns golden brown. Add a touch more oil if needed. Flip peaces and cook other side to golden. Transfer to a plate. Your pan should still have oil. Spread the potatoes into pan and cook without moving until bottoms turn golden brown, flip and cook other side, transfer to plate with eggplant. Now you want about 1 tsp. oil in pan, add scallion and garlic and cook stirring a few minutes. Mix sauce and pour in pan, return eggplant and potatoes to pan with bell pepper, cooking and stirring to coat vegetables. Transfer to serving platter and garnish with sesame seeds and scallion.
Baked Fingerling Potatoes with Basil Sauce
2 lbs. fingerling potatoes, halved lengthwise
3 Tbl. canola oil
salt and freshly ground black pepper
3 garlic cloves
1 small shallot
1/2 cup fresh parsley
1/2 cup fresh basil leaves
1/3 cup extra virgin olive oil
Preheat oven to 450 degrees. Lightly oil a baking sheet. Place sliced potatoes onto pan, toss with oil, salt and pepper. Place potatoes cut side down in single layer and bake about 30 to 40 minutes until browned and crisp, flipping halfway. Sauce; into a food processor add garlic, shallot, parsley and basil and pulse to finely chop. With motor running slowly steam in olive oil. Taste and season with salt and pepper. Place potatoes onto serving platter and drizzle over sauce.
Yummy Rice and Veggie Bowls
2 cups long grain white rice, rinsed
4 cups water
2 cups zucchini, chopped
2 cups carrots, peeled and chopped
1 1/2 cups corn off the cob (grilled first)
2 cups black beans, rinsed and drained
2 large avocados, peeled, pitted and sliced
5 scallions, thinly sliced including green part
2 Tbl. toasted sesame seeds
Sauce
4 Tbl. Sambal Oelek
4 Tbl. seasoned rice vinegar
4 tsp. soy sauce
4 tsp. brown sugar
4 tsp. toasted sesame oil
Rice; into a large saucepan of boiling lightly salted water add rice and cover, turn to simmer and cook about 25 minutes. Sauce; into a bowl add sauce and mix to combine. Add rice to serving bowls and top with veggies, drizzle over sauce.
Garbanzo Bean and Cauliflower Curry
1 large sweet potato, peeled and diced
1 small cauliflower, cut into florets
2 garlic cloves, finely minced
1/2 large onion, thinly sliced
2 tsp. curry paste
1 cup rich chicken stock or you can use vegetable stock
salt and freshly ground black pepper
1 (15 oz.) can garbanzo beans, drained and rinsed
1 (14.5 oz.) can diced tomatoes, do not drain
3 Tbl. fresh cilantro, chopped
1/2 cup plain Greek yogurt
Accompaniment; warmed pita or naan bread
Into a large saute pan add good drizzle of olive oil along with sweet potato, cooking and stirring about 3 minutes. Add cauliflower, onion, garlic and curry paste to pan and cook stirring about 2 minutes. Add stock, salt, pepper, garbanzo beans and tomatoes with juice. Cover and reduce to simmer cooking about 15 minutes, stirring occasionally. Remove to serving bowl and sprinkle with cilantro. Serve with yogurt.
Italian Chopped Salad
Salad
2 medium heads romaine lettuce, chopped
2 cups radicchio, finely chopped
1/4 cup fresh Italian parsley, chopped
1 small red onion, finely slivered
3 celery stalks, sliced
1 pint cherry tomatoes, sliced in half
1 cup pitted black olives
1/3 cup pepperoncini, thinly sliced
1/3 cup oil packed sun-dried tomatoes, rinsed and rough chopped
1 (15 oz.) can garbanzo beans, drained and rinsed
1 1/2 cups Provolone cheese, cut into thin strips
Vinaigrette
1/3 cup extra virgin olive oil
1/2 cup red wine vinegar
1 Tbl. Dijon
1 tsp. honey
2 garlic cloves, minced
2 tsp. dried oregano, rubbed between your fingers
salt and freshly ground black pepper
pinch red pepper flakes
Croutons; homemade are best
Onto a large serving platter add all salad ingredients tossing to combine. Into a jar with lid add all dressing ingredients and shake well, taste and adjust flavorings. Drizzle some dressing onto salad and toss, serve remaining at table. Top salad with croutons. Note; you can also add sliced salami or other Italian meats to this salad, they are a great addition.
Broccoli with Garlic Sauce
1 large head broccoli, cut into florets
1 tsp. dark soy sauce
2 Tbl. Tamari
1 1/2 tsp. seasoned rice vinegar
2 tsp. sugar
3/4 cup hot rich chicken or vegetable stock
1/2 tsp. sesame oil
freshly ground black pepper
2 Tbl. vegetable oil
4 garlic cloves, minced
1 Tbl. Shaoxing wine
1 1/2 Tbl. cornstarch mixed with 1 1/2 Tbl. cold water
1 tsp. chili oil
Sesame seeds, lightly toasted for garnish
2 scallions, thinly sliced on diagonal including green part for garnish
Into a bowl mix soy sauce, Tamari, rice vinegar, sugar, stock, sesame oil and pepper. Heat a large saute pan or wok over high. Add vegetable oil along with garlic and broccoli and stir-fry, don't burn the garlic. Add the Shaoxing wine and cook stirring. Add sauce mix and whisk the cornstarch slurry and add to sauce, stirring constantly with broccoli. Let sauce thicken to coat back of spoon, if you want a thicker sauce add a touch more cornstarch and water. Stir in chili oil. Pour into large bowl, garnish and serve.
Bon Appetit
Rather than looking to the past, or to ourselves we ought to look forward, to Christ and eternity with our Lord.
"Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go." - Joshua 1:9
"Sovereign LORD, you are God! Your covenant is trustworthy, and you have promised these good things to your servant" - 2 Samuel 7:28
"Those who know your name trust in you, for you, LORD, have never forsaken
those who seek you." - Psalm 9:10
"But I trust in your unfailing love; my heart rejoices in your salvation." - Psalm 13:5
"But I trust in you, LORD; I say, "You are my God." - Psalm 31:14
"LORD Almighty, blessed is the one who trust in you." - Psalm 84:12
"Trust in the LORD with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight." - Proverbs 3:5 -6
"A gossip betrays a confidence, but a trustworthy person keeps a secret." - Proverbs 11:13
"Those who trust in their riches will fall, but the righteous will
thrive like a green leaf." - Proverbs 11:28
