Egg Roll Casserole

It's been a while since my last post, and things have changed and people have grown. We have four grandchildren now, and only two college kids at home, and there's no problem getting anyone to eat, as long as it's vegan for our youngest. When we all get together the house is full and the laughter is plentiful. This recipe is usually found at our family gatherings because Renee loves it, and so do several other family members! It's even vegan!




Egg Roll Squares for Renee


These take a bit more time and effort than many of the other things in this blog, but mastering the art of phyllo (or Fillo) dough is a great way to spend time. It’s usually found in the frozen desserts area of the store, near the puff pastry.

A food processor is nice for this recipe. It’s also possible to use the phyllo and filling to make regular egg rolls.


½ a one-pound package of phyllo dough, thawed overnight in the fridge

1 Tablespoon oil

1 cup chopped celery

1 ½ cups shredded Chinese cabbage, or packaged broccoli slaw

1 cup mushrooms, chopped

1 cup shredded carrots

½ cup chopped water chestnuts

¼ cup chopped onion

1 minced clove garlic, or ½ teaspoon garlic powder

¼ cup soy sauce

¼ teaspoon ground ginger, or ½ teaspoon grated fresh ginger

6 tablespoons butter or margarine, melted


1 ) Preheat oven to 350 degrees. Heat oil at medium temperature. Add vegetables and stirfry briefly.

2 ) Add seasonings and stir. Let this mixture simmer for a few minutes until vegetables are crisp-tender. Cool a bit while you set up for the phyllo.

3 ) Divide phyllo sheets in half. Brush a 9 x 11 inch pan with butter, then lay a phyllo sheet in

the pan. Brush it with a bit of butter (a small amount all over, not puddles!), the add another sheet. Do this until you have used half of the sheets. Be sure to work quickly, and keep your phyllo sheets covered while you work so they don’t dry out.

4 ) Dump vegetable mixture onto the phyllo assembly. Begin layering the remaining sheets of phyllo and the last of the butter on to the top of the veggies. You may need a bit more butter.

5 ) Bake at 350 for 30 to 40 minutes, until the top is nicely browned. Serve with brown rice and fried tofu with hoisin sauce.

Corn Fritters

These were Claire's favorite for several months when she was eleven, probably because she could make them herself.

Corn Fritters


2 cups corn - fresh, frozen, leftover or canned

1 cup flour

1 teaspoon baking powder

½ teaspoon salt

few shakes pepper

2 eggs

½ cup milk

1 teaspoon oil or melted margarine or butter

more oil for frying

1 ) If needed, cook corn in the microwave or on the stove until tender. Drain and set aside.

2 ) Stir together flour, baking powder, salt and pepper. Stir eggs, milk and oil in a measuring cup, then dump into the flour mixture. Mix gently, leaving lumps. Add corn with just a few strokes. Allow to sit a few minutes.

3 ) Heat a tablespoon of  oil in a large frying pan for a few minutes, until a drop of water skittles on the surface of the pan when dropped on. Drop large spoonfuls of batter on the pan, leaving a bit of space between fritters. Cook until golden on each side. Drain on newsprint or paper towels and serve with sour cream, BBQ sauce, salsa...

More Chocolate for Renee

Recently I accidentally created a major onset of Chocolate Lust during a phone conversation with Renee. I was describing the taste and texture of this decadent dessert!

Hershey's Dark Chocolate Fudge Torte, Adapted Version

1 cup - 2 sticks - of butter or margarine

1 1/2 cups sugar

1 teaspoon vanilla 

3 eggs, separated

2/3 cup cocoa powder * see note at the bottom!

1/2 cup flour

3 tablespoons water

1 package chocolate or vanilla chips, or a mix

1/8 teaspoon cream of tartar  (this can be omitted if need be, but it helps the structure a bit)

1 ) Heat oven to 350 degrees F. Grease a 9 or 10 inch Springform pan, a 9 x 11 inch pan, a Bundt pan, or something similar. remember that your pan shape will affect the cooking time and maybe even the texture somewhat. 

2 ) Melt the butter in a glass bowl or measuring cup, then stir in the cocoa powder. Let it all stand a bit until it has cooled. This will develop the cocoa flavor.

3 ) In a large mixer bowl, combine butter/cocoa, sugar and vanilla. Add egg yolks and beat very well. Gently add flour, chocolate chips and water. 

4 ) In another mixer bowl, beat egg whites with optional cream of tartar until stiff peaks form. This means that you can turn the mixer off and pull the beaters out and the egg white will stay standing in peaked mountains where the beaters were removed. 

5 ) Gently fold the egg whites into the chocolate mixture. Folding means that, instead of stirring as usual, you should use a spatula and pass it gently from the top to the bottom and around the sides. Here is a video about folding, if you want it.

6 ) Pour your exceedingly delectable batter into your pan and bake it. Bake from 30 to 45 minutes, until the top begins to crack a bit. The cake will not test done in the center.

7 ) Cool for a while on the counter, then refrigerate for a few hours until firm and chilled. Remove the side of the pan if you used a Springform, or gently loosen and dump the cake if it's Bundt. Let the others sit in their pans or take out if you wish.  Decorate with powdered sugar, melted chocolate chips, or whatever else strikes your fancy. This cake does not need icing!

Here is the book that this recipe is adapted from.

* Cocoa Powder Note : For the cocoa powder I use Hershey's Special Dark. It adds a much stronger, more intense flavor. Too much is too much, though, so I mix it half and half with regular cocoa powder. We all love it so much that we get it Subscribe-and-Save from Amazon every three months. On the other hand, if you use regular cocoa powder, it will still be delicious, just in a lighter, gentler way.

Tater Tot Casserole for Lily

I served this for Lily, Joe, Eddie, Angie, Jason, and the normal householders here last week. Don't think Paul had any, but we never know...

Enough Tater Tots to cover the bottom of your pan (Hash browns can be used in a pinch)
1 can of cream of mushroom soup
2 cups grated cheddar cheese
1 1/2 cup sour cream (light works fine)
A bit of salt, pepper and nutmeg

1 1/2 cup corn flakes
2-3 tablespoons melted butter

1 ) Spray or grease a 7 x 11 inch pan or its equivalent. Arrange your tots on the bottom. If you'd like to save cooking time, microwave this for about 8 minutes while you stir up the filling and topping.

2 ) Stir together the soup, cheese, sour cream and seasonings. Try not to eat too much...it's pretty good!
Dump this on top of the tots.

3 ) Mix together the corn flakes and the butter or margarine. Dump on the top of the filling. Bake for 1/2 an hour - longer if you left the tots frozen - at 375 degrees.

This is easy to make ahead. If you don't have corn flakes, use broken crackers - saltines or cheesy ones - or even rice krispies.

Favorite Recipes from Around the Interweb

Yes, I have a long list of recipe blogs in my bookmarks, and even more individual recipes bookmarked. I could have cheated and just copied the recipes and posted them as my own. Or possibly changed a few ingredients to make me feel a bit less guilty.

But instead, here are a few recipes that seem to be well accepted these days.

At least by some of us!

Taco Bell Sauce

This gets two thumbs up from everyone, especially the boys, who hate salsa because of the chunkiness. I actually get regular requests for this. It takes about three minutes to makes, and it's much cheaper than buying the Real Thing. Tastes much like it, though. So when you run out of the little bags that you swiped from the restaurant, try this. You'll have to make up your own cute sayings.



Bibim Gutsu

Okay, so this is really more of a grown-up treat. Charlie and I had something like it at a Korean restaurant in Dayton, and I found this approximation that I could sort of do at home. It tastes so good, though!


Crackers!

There's something about paying $3.89 for a box of fairly stale crackers that drives me to experimentation...and here are the recipes to experiment with. Simple and delicious!

Cauliflower, Cheese and Tomato Soup

I'm sitting here on this chilly, rainy gray day waiting for the seventies and sun we've been promised by the end of the week and wondering what to have for dinner. It's typical Ohio blahness that must be overcome with warm, spicy goodness. And that, of course, suggests soup!

Today's soup is a comforting blend of carrots, cheese, cauliflower and other insanely healthy things that will leave you happily sated and a bit more content to wait for the glorious spring days , and the sneaky April snowshower that's sure to come. Add a salad and some homemade bread and dinner is served!

This goes very well with Popovers!

The recipe is adapted from The Moosewood Restaurant Daily Special.


Cauliflower, Cheese and Tomato Soup

2 tablespoons oil

1 1/2 cups chopped onions

4 garlic cloves, minced

1 1/2 cup diced carrots

1/2 cup diced celery

2 cups diced potatoes

4 cups chopped cauliflower

1 teaspoon oregano

2 cups water

2 cups tomatoes, fresh or canned

2 cups cheddar cheese, shredded

2 teaspoons basil

salt and pepper to taste

1/4 cup light cream cheese

1/2 cup milk

1 ) Heat the oil for a few minutes a in a soup pot, then add onions and cook on low for about ten minutes. Watch carefully, since they should be lightly browned and soft.

2 ) Add the garlic, carrots, and celery. Cook for another 5 minutes or so.

3 ) Add the potatoes, cauliflower, oregano and water. Cover, raise the heat to medium and bring to a boil. Simmer for 15 minutes, or until the veggies are tender.

4 ) Add the tomatoes, cover and cook for 5 more minutes.

5 ) At this point, you must make a soup-changing choice: pureed or chunky. At our house, we prefer the bits and pieces to the smooth approach, but it's your soup! If you'd like it smooth, puree about 3 1/2 cups - or all- of the soup with the cheese, basil, cream cheese and milk. Pour the puree back into the pot. If you'd like it a bit toothier, simply add the cheeses, basil, and milk and stir well.

6 ) Add salt and pepper and taste repeatedly, but not so much that you finish your dinner before anyone else has started!

Making Faux Meat with Wheat Gluten - The Basic Recipe

I always thought that making fake meat was difficult. It's not, but it does take time to boil. Here is a very simple recipe that will start you on your way to making your own. Since the kind in the freezer section of most grocery stores is now up to about four dollars for ten ounces, the homemade kind is really cheap, too!

Basic Recipe - for three or four servings. Doubles or triples easily.

1/2 cup cool water
1/2 cup wheat gluten (you can find this in bags or boxes in the natural foods section, or in bulk at places like Whole Foods.)

Mix these thoroughly, then knead for about three minutes until fairly smooth. Cut into pieces that are very small versions of the shape that you want - they will expand a lot during cooking.

In a dutch oven, cover the pieces with water. Add:

2 vegetable or not-chicken or beef bullion cubes
1 tablespoon soy sauce
1/2 teaspoon poultry seasoning or other seasoning mix


Bring to a boil and simmer for about two hours, stirring frequently. Then dip in seasoned flour and fry or use in a recipe that calls for chicken or meat.

Pirogi Casserole

Love pirogies, but want to make them in a different format? Need to take them potlucking or deliver them to someone who's had a new baby? Then this recipe is for you.


12 lasagna noodles, cooked
8 medium potatoes, peeled, halved and cooked in boiling water until tender
4 large onions, sliced thinly
1/3 cup butter or margarine
½ cup milk
1 teaspoon salt
½ teaspoon pepper
1 ½ cup shredded cheddar or provolone cheese


1 ) Saute onions in 3 tablespoons of the butter until tender, then turn heat to very low and allow to caramelize a bit while you finish the rest.

2 ) Drain potatoes. Microwave milk, 3 tablespoons butter and salt for 45 seconds, then add to potatoes. Beat well with mixer or masher until well-smashed. Stir in pepper and ½ cup cheese.

3 ) Grease 3 qt baking dish. Stir about ¼ of the mashed potatoes into the onions, then spread it onto the bottom of the pan. Top with three lasagna noodles, then 1/3 of the potato mash. Repeat the noodle/potato layer until it's gone.

4 ) Bake at 350, covered for 35 minutes. Uncover and sprinkle with cheese. Heat for 5 more minutes. Let stand a few minutes before serving.

Serve with something green, and maybe something with tomatoes. Yum!

Christmas Toffee...the Easy Way!

I LOVE toffee...except that fooling with the thermometers and cold water trials and STILL getting the texture wrong frustrates me to no end. This recipe simplifies all that by using the microwave, with the color as clue to doneness.

It makes most of a cookie sheet full of toffee, which lasts an hour or so at our house!

1/2 cup butter

1 cup sugar

1/2 teaspoon salt

1/4 cup water

3/4 cup chocolate chips

1 cup chopped nuts



1 ) Put the stick of butter in a large microwave-safe bowl. Use the wrapper to grease the top inside edge of the bowl to keep the mixture from sticking. Add the sugar, salt and water.

2 ) Cook on high for about 6 to 7 minutes. After this point, stir every 30 seconds until it is golden brown, about the color of a Heath bar. This will usually be only a minute or so, but can be as long as 5 minutes more. Watch carefully..it can burn quickly!

3 ) Pour mixture onto a buttered cookie sheet. Don't scrape the bowl. That can crystallize the candy. If you do wish to scrape it, pour that bit of candy onto a separate buttered pan.

4 ) Sprinkle on chocolate chips, wait a minute, then spread them around. Sprinkle with nuts.

5 ) Let cool, then break into pieces and eat.

This candy travels well, so it is perfect for mailing or including in gift baskets!

Almost Olive Garden Vegetable Soup

This is a family favorite, much requested and happily eaten by all. Great with fresh bread and a salad. It also lends itself to many variations.


* 2 tablespoons oil
* 1 cup finely chopped white onion (about 1 small onion)
* 1/2 cup frozen cut green beans or 1 can green beans
* 1/2 cup minced celery (about 1/2 stalk)
* 4 teaspoons minced garlic (about 4 cloves) or 1 teaspoon garlic powder
* 6 cups water
* 1-2 cups leftover vegetables that seem right for this soup
* 1 chicken substitute bullion cube, it you have it
* 1 (15 ounce) cans small white beans or great northern beans, drained
* 1 (14 ounce) can diced tomatoes or 1 small can tomato paste
* 1 cup carrot, finely chopped or shredded
* 2 tablespoons minced fresh parsley or 2 teaspoons dried
* 1 1/2 teaspoons dried oregano or 1/4 cup fresh
* 1 1/2 teaspoons salt to taste
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon dried basil
* 1/4 teaspoon dried thyme
* 1/2 cup small shell pasta or alphabets or broken fettuccini or whatever

1 ) Heat the oil in your soup pot. Add the onion, celery and garlic. Simmer gently for several minutes.

2 ) Add the vegetables, beans, water, bullion cube, tomatoes and herbs. Bring to a boil and simmer for 20 minutes to half an hour.

3 ) Add the pasta and simmer another 15 to 20 minutes. Serve with Parmesan cheese to top. A few croutons wouldn't hurt either!


This can also be made in a crockpot. Put all but the noodles in at the beginning of the day and let it cook. Just remember to add the pasta about 20 minutes before serving.

Faux Swiss Steak

This is adapted from a recipe that I found at Recipezaar.com. It got rave reviews from nearly everyone in the family. My husband thought that it was a Morningstar Farms product, only better. Since MSF burgers are now nearly $1 each, I am very happy to have found this recipe!

The bullion cubes without animal products can be found  at natural food stores or even in the natural food sections at Kroger.

1/2 pound mushrooms, grated or run through a food chopper

1 medium onion, likewise chopped

1 not-quite-chicken or beef bullion cube (if you have it)

2 teaspoons soy sauce

2 cups uncooked oatmeal

1-2 teaspoons garlic powder

1-2 teaspoons onion powder

1/2 teaspoon poultry seasoning

1/2 cup water

1 cup grated cheddar cheese

2 eggs

salt and pepper

1 ) Mix all of the above thoroughly. Let sit while you stir up the topping.

1 cup light sour cream

1 can mushroom soup

1/4 cup water

2 ) Heat frying pan and spray with non-stick spray. Put a bit of oil in. Make mushroom mixture into small patties and fry until golden.

3 ) Put fried patties into a greased baking pan, preferably 9" x 11". Pour sauce over patties and bake at 375 for about 1/2 an hour, until the top is browning.

Serves 6 or so. If you'd like to make it a little more quickly, microwave the sauce while you fry the burgers. That will cut cooking time by about 10 minutes.

The burgers can also be fried and served on a bun, or covered with sauces of your choice. They're very versatile!



This is perfect with Potatoes Romanoff!

Mexican Pizza

This isn't very Mexican, but it's very requested at our house. No pizza night is complete without it! It's also fast and easy.

1 unbaked pizza crust - homemade, store bought, mix, swiped from a neighbor's counter - whatever!
1 14 - 16 ounce can of refried beans
1 12 - 24ounce bottle of your favorite salsa, taco sauce, picante sauce, etc.
2 - 4 cups cheese - cheddar, Mexican blend, etc.

1 ) Spread the beans on the crust. Pour on as much sauce as you like. Don't skimp! Let the crust rise if needed.

2 ) Bake at 400 (or whatever temp is recommended) until the edges are getting a bit golden and the bottom is nearly done.

3 ) Top with cheese and return to the oven until the cheese is melted, bubbly, and maybe a bit browned.

4 ) Remove from the oven. Cut.  If you like, put out bowls of chopped lettuce, olives, salsa, peppers, etc to top the slices.

Cauliflower Quiche

My husband loves this so much that he once recommended it to a restaurant that he sold bread to. It was on their menu for several years. It is absolutely delicious and very sophisticated.

1 pie crust

1/2 to 3/4 cup sliced almonds, toasted

1/2 medium cauliflower, separated into florets and steamed until nearly tender

1/2 cup light mayonnaise or salad dressing

1/2 cup milk

2 eggs

2 cups cheddar cheese

1/2 teaspoon nutmeg

few shakes of pepper

1 ) Mix mayo, milk, cheese, eggs and seasonings in a blender or mixer.

2 ) Put cauliflower into crust, then dump egg mix on top.

3 ) Bake at 375 for 30 - 40  minutes, until set.

Boston Roast

This is from Nikki and David Goldbeck's American Wholefoods Cuisine.

It's been adjusted a bit over the years, as usual. It's a nice dish for a Sunday dinner, with mashed potatoes, gravy and green beans.

1 cup soft bread crumbs

2 cups grated cheddar cheese

2 cups cooked beans or 1- 16 ounce can vegetarian refried beans

1 teaspoon grated onion or 1/2 teaspoon onion powder

1 tablespoon chili powder

1 teaspoon salt, less if the beans are salted

pepper

1/2 cup ketchup, catsup, or whatever

1 ) Preheat oven to 350. Shred bread, cheese and mash beans in that order to save utensils.

2 ) Combine everything but ketchup , dump in a greased casserole, and pour ketchup over the top.

3 ) Bake for about 40 minutes.

Mushrooms Newburg

Another favorite from

When Charlie and I lived in Atlanta, we sometimes visited a small veggie restaurant  that served one main dish a day. The first time, this was the menu item that we tried, and we loved it! I was quite happy to find that it was from a cookbook that I had!

It's been edited a bit, of course!

1 1/2 lbs. mushrooms, whatever type except dried

2 tablespoons butter or margarine  or olive oil

3 tablespoons (or more) chopped onion


3 tablespoons wine or sherry, if you have it


Sauce:



2 tablespoons flour

2 cups milk

2 egg yolks

2 tablespoons water

salt, pepper, nutmeg

toast, rice or egg noodles


1 ) In a skillet, melt 2 T of butter, then add the whole mushrooms and onion. Saute them until nearly tender. Add the alcohol if you choose to.

2 ) Sprinkle the flour onto the mushrooms. Stir gently, then slowly add the milk. Stir and heat until the sauce thickens a bit.

3 ) Beat the yolks with the water, then add to the milk-mushroom sauce.

4 ) Heat a bit, then add seasonings to taste.

5 ) Serve over toast, rice or noodles.

This feeds four or five people.

Potatoes Romanoff

This is a delicious and easy one from The Vegetarian Epicure a late '70s cookbook that was the first veggie cookbook that I remember buying. It's still a favorite!

I've modified the recipe a bit over the years, of course, mainly to lower the fat content. This serves eight, but it can be easily halved.

6 large potatoes, peeled, boiled and cubed - or used leftover baked or boiled potatoes

2 cups lowfat cottage cheese

1 cup lowfat sour cream

1-2 cloves pressed garlic, or 1/2 -1 teaspoon garlic powder

1 teaspoon salt

1/2  teaspoon grated onion or onion powder (optional)

1 cup (or more) grated cheddar cheese

paprika

1 ) Mix the cottage cheese, sour cream, garlic, onion, and salt.

2 ) Gently stir in the potatoes.

3 ) Dump into a greased casserole.  Top with cheese and paprika.

4 ) Bake at 350 for half an hour.

Cheese Millet Casserole

This recipe came from one of the first cookbooks That my husband and I ever bought...The Apartment Vegetarian Cookbook. It looked interesting, but it was this recipe that sold us. It is very good! It's been simplified and streamlined a bit over the years. I  also use quite a bit less butter than the original.

1 tablespoon butter
1/4 cup raw millet
1/4 teaspoon salt
1/2 cup water
1/2 cup shredded cheddar cheese
1/2-1 teaspoon dried sage
2 tablespoons butter
2 tablespoons milk

1. In a saucepan, melt a tablespoon of butter. Saute the millet until it turns a bit brown. add salt and water. Bring o a boil, then lower heat and simmer until millet is tender, about 25 minutes.
2. Meanwhile, make the cheese sauce by 2 tablespoons of butter in a saucepan. Add milk, sage, and grated cheese.Stir over low heat until melty - or microwave it to avoid burning. Stir in the cooked millet.
3. Turn into an oiled casserole and bake at 350 for 15 to 20 minutes until it begins to brown on top. Or, refrigerate until close to mealtime, then bake for about half an hour.

Pasta Salad for Charlie

This pasta salad is a favorite, but it resonates a bit more with my husband and I than with the kids. Except Evan, who isn't a kid anymore....

I've adapted it a bit from Claire's Corner Copia Cookbook, one of my all-time favorites. Charlie brought it back to me when he returned from a military trip to Germany. A bit before his return, he called me:

"Hey! How was your day?"

"Well, I was fixing the dryer, when I heard a scream, and ran upstairs to find Ken with blood pouring out of his mouth. He'd tripped, and so we went to the ER. Hwe had to have a stitch in his tongue - without anesthetic! What five-year-old will sit for that? Ken, of course! I explained it, and he stuck out his tongue and let the doctor 'needle him', without even crying! The doctor gave him every coloring book and sticker he could find, and the nurse gave him a dollar! Medical people came from all over the ER to see the miracle child! Ken was very amused...

We got his antibiotics and headed home , where I finished the dryer and cleaned up Neal, who threw up. Minor stomach flu. Yay.

And how was your day?"

(In a very small voice) "I went to Paris."

At least he brought me home what is now one of my favorite cookbooks.

Pasta Cohen, adapted

1 pound penne, bow ties, or other pasta
1 cup of frozen peas
2 teaspoons oil, preferably olive oil
1 small onion, sliced or diced, as you wish
1/4 cup sliced black olives
8 ounces smoked mozzarella, chopped

Dressing

1 cup milk
2 teaspoons grated onion or chopped scallions or chives
A handful of  chopped parsley
1 cup low-fat mayo or salad dressing (aka Miracle Whip)
1 tablespoon dried dillweed
A bit of salt, to taste
Several shakes of pepper

1 ) Cook pasta as directed, or pull out that boy of leftover noodles from the back of the fridge. Drain well.

2 ) Toss with oil, then add peas. They'll thaw soon enough! Add the onion, olives, and cheese.

3 ) Dump the dressing ingredients into a blender, food processor, chopper, or jar-with-a-lid. Buzz or shake until mixed well. Taste a bit, then add more of whatever if you like. Pour onto the pasta and mix gently but firmly. Let it rest a few minutes, then taste again. Serve happily.

Oriental Pasta Salad

Another Fast and Easy Treat!

This recipe originated in Claire's Corner Copia Cookbook: 225 Homestyle Vegetarian Recipes from Claire's Family to Yours, a wonderful tome full of healthy family recipes. This one can be made ahead and served hot, warm or cold. I've simplified and adapted the recipe quite a bit, though, as often happens when I use it frequently for several years!

1 pound pasta - linguini, spaghetti, bowties, or anything but the very small

1 16 ounce bag frozen Oriental vegetables, - or - 4 cups of your favorite chopped fresh veggies - broccoli, snow peas, green beans, carrots, celery, cauliflower, etc.

4 cloves of chopped garlic - or - 2 teaspoons minced garlic - or - 1 teaspoon garlic powder

1 inch piece of ginger, grated - or - 1/2 teaspoon powdered ginger

a few shakes of pepper, or more to taste

1/2 cup soy sauce

2 tablespoons honey, if desired

1/4 cup walnuts, if desired

1 ) Cook pasta according to package directions. When it's almost done, add veggies and cook for the last few minutes. Drain. (This saves a pan!)

2 ) Mix up sauce, using the rest of the ingredients. Microwave for one minute.  Pour over hot, drained noodles and veggies. Add walnuts if you like. Toss happily and let sit for ten minutes, or refrigerate until serving.

This recipe lends itself to many variations. Add diced tofu, water chestnuts, mushrooms, asparagus, or whatever else sounds good.

Attack of the Broccoli

My dear daughter Renee has reminded me that I have not explained the name of this blog -

My kids all LOVE broccoli! They may scorn yams, or despise eggplant, but broccoli is their favorite veggie. While many vegetables do become acceptable raw with dip, broccoli is beloved in many, many forms.

Here is their favorite broccoli dish, which is blessedly simple and fast:

1 bunch broccoli
1 tablespoon oil (any kind, but a drizzle of sesame oil is a nice addition)
a bit of water
1 - 2 tablespoons soy sauce
Garlic salt to taste
Pepper? Sesame seeds? Ginger?

1 ) Break or cut broccoli into pieces that your family can handle, the smaller the kids, the smaller the pieces. Don't hit miniscule,  though! It's too messy to work with! You may shave the peel off the stems and chop them, and even include the leaves, if you like. It's all good.

2 ) Heat oil(s) in your wok or frying pan. When it's fairly hot and a drop of water bounces around a bit, add the broccoli. Stir it gently to get a bit of oil on each piece. Let it cook a few minutes, stirring often, then a small amount of water, perhaps a tablespoon or two. Cover and let cook for a few minutes.

4 ) When the broccoli is close to the tenderness that you enjoy, add soy sauce. Stir gently, then sprinkle on garlic salt and stir. Try a piece and add more if you like.

5 ) If you're feeling adventurous, add pepper, ginger, sesame seeds, or whatever else strikes your fancy. A bit of Hoisin sauce can be quite pleasant, too. Be creative!