Posts tagged ‘Recipe’

Note to Self…Cook THIS

Found this here:

Looks pretty close.  Changed Chicken to Vegetable Broth.


Stir-Fried Asparagus with Sichuan Sauce

INGREDIENTS for 4 servings:
1 pound asparagus spears
1 teaspoon sugar
1 tablespoon chili paste
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 teaspoon finely chopped garlic
1/4 cup vegetable broth
1 tablespoon vegetable oil
1 teaspoon finely chopped garlic
2 tablespoons toasted sesame seeds (see below)

Break off tough ends of asparagus where stalks snap easily. Cut asparagus diagonally into 2-inch pieces. Mix sugar, chili paste and sesame oil.

Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add asparagus and 1 teaspoon garlic; stir-fry 1 minute. Add broth; cover and cook 2 minutes. Remove asparagus from wok; drain. Wash and thoroughly dry wok.

Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add 1 teaspoon garlic and the chili paste mixture; stir-fry 1 minute. Add asparagus; stir-fry 1 minute. Stir in sesame seed (see Appetizers & Cold Dishes: Toasted Sesame Seeds).



For stovetop toasting, use a wide frying pan.  Heat the sesame seeds on medium heat, shaking the pan occasionally.   Remove the seeds when they darken and become fragrant.

For oven toasting, preheat the oven to 325 degrees Fahrenheit.  Spread the seeds out on a baking sheet.  Bake until the seeds brown and become fragrant.


For both methods, allow the toasted seeds to cool.

Store in a covered jar at room temperature.

It takes me between 3 and 5 minutes to toast sesame seeds on the stovetop, or about 15 minutes using the oven.

Okay..I know…

this is going to sound disgusting. Really I do.

I have had this recipe sitting around for a while and finally tried it last night.  I was really curious what it tasted like and since it’s easy and inexpensive to make I did!  I figured if I hated it I would be out 20 minutes and $1.50.  Tops.


Fried Cabbage, Southern Style

Ingredients (use vegan versions):

    2 tablespoons oil
    5 cups cabbage, coarsely shredded
    1 medium onion, chopped
    1 tablespoon salt
    dash nutmeg
    1 1/2 tablespoons sugar
    cayenne pepper, to taste
    2 tablespoons vinegar


1. Heat oil in large skillet.  Add cabbage, onion, salt and nutmeg.

2. Cover and cook slowly about 20 minutes.  Add vegan sugar and cayenne pepper to vinegar and mix well.

3. Pour over cabbage and cook 5 minutes longer.

Serves: 2-3, Preparation time: 15 min. or less


I made half the recipe, or at least I used a half a cabbage and about half of everything else, I didn’t really measure anything.  This come out to maybe 50 calories for a huge mound of it.

IT WAS GOOD!  Tasted like sweet and sour something.

That was yesterday, I had half left over so tonight I cut up a quarter of a package of the Trader Joes Tempeh and fried it up with this leftover Southern Fried Cabbage.  It was So So So Good! It tasted different than when it was fresh.  Fresh you could really taste distinctive Sweet, Salty and Sour.  Reheated with the chopped up Tempeh it was mellower.  I want more.

AND as a bonus, it’s really healthy and low fat, and low calories. Maybe 200 calories for six inch round serving piled up a little.


Made Soup

Vegetarian Mushroom Soup

1 tablespoon butter
1 onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt – used 1 teaspoon Salt
1/4 teaspoon pepper – ADDED 1/2 teaspoon cayenne
4 cups mushrooms, sliced
1 potato, peeled and diced – instead used 2 medium red potatoes skin on – Next time use two large
1/4 cup all-purpose flour
4 cups vegetable stock
1/4 cup light sour cream
1 green onion, chopped
Change Measurements: US | Metric
Directions:Prep Time: 15 minsTotal Time: 45 mins
1In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.

2Add mushrooms and potato; cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.

3Stir in flour; cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes.

4Top each serving with dollop of sour cream and sprinkle of green onion.


Read more:



It really needed something more. Something to add some richness.  Anyone have any tips or tricks that won’t add too many calories, and is vegetarian?


Soup Makin’ Saturday

Making this soup.  I found the recipe on Xanga the other day and decided to try it.  It doesn’t sound good at all, but it has all of my favorite flavors so I decided to try it anyway.

I added the calorie count.  I am a little obsessive about that.


 1 cup small dice celery – 17 Calories
 2 cups small dice yellow or white onion – 100 Calories (only used 1)
 olive oil – 120 Calories
 1 x 28 ounce can of crushed tomatoes – 93 Calories
 1 or 2 bay leaves
 2 teaspoons oregano
 pinch of cinnamon
 cayenne pepper, ground black pepper and salt to taste
 1 x 12 ounce can of light or regular coconut milk – 240 Calories

Serves 6
Finely chop onion and celery. Add a tablespoon or two of olive oil to a large stock pot and saute celery and onion until tender, about 7 to 10 minutes. Stir in oregano, cinnamon and whole bay leaf.  Add can tomatoes. Turn up the heat and simmer for 5 minutes. Stir in can of coconut milk. Remove bay leaf. Blend with a hand held wand blender in the same pot or carefully transfer to a jar blender and blend until smooth. As hot liquids expand in a jar blender, fill the jar blender half way only. Blend in batches if necessary. Return to original pot if using a jar blender, otherwise keep warm on low heat until ready to serve. Season with cayenne pepper, salt and ground pepper to taste.

My new ricer

Last night I took an over-ripe banana and popped it into my ricer. 

Then I squeezed it into a small pyrex custard dish. 

Then, I took a Hershey’s snack size chocolate bar and melted it in the microwave. (you can see where this is going right?) then I spread the chocolate on top of the fluffy banana. 

Then I covered it with plastic wrap and popped it in the freezer for a few hours.  


Next time I will gently swirl the chocolate a little into the top layer of Banana so it’s not so solid. 

In case you didn’t know, very ripe bananas turn a beautiful consistency when frozen. 🙂

Oh the things you missed today!

I got my shirt in the mail today.


I LOVE it!  It’s beautiful! And no one else will have a shirt like it.  I will buy more. Maybe she will do a lotus flower pattern someday and I’ll be the envy of everyone at yoga class. 🙂  I hope she finds other people to buy her things.  I don’t have a lot of faith in Etsy.  So many people selling things, so few buying.  I believe in MARKETING!

We went to lunch at a vegetarian restaurant in Ann Arbor that we have been wanting to try;

I wish I had taken a picture of my food.  It was so good.  Wonderful French fries then a piece of crusty rye bread covered in some kind of ranch dressing with sprouts, mushrooms, onions, green peppers, tomato’s and cheddar then broiled.  So very good!


Then I tried hummingbird cake at;


Also wonderfully sinfully good!  Luckily we ended up walking for about three hours, and I had a 90 minute yoga class this morning so I’m probably not doing to much harm to quest to be another 15 pounds lighter.

Oh!  Speaking of Food, a couple of days ago posted a recipe for me in my comments for Vegetarian French Onion soup.  I made it last night and it came out really really well!  Takes like regular made with beef.  Well, maybe a little better!  No grease.

My neighbors are apparently having a party with a live band.  A live band that is approximately 50 feet from my house.  Luckily for us, and them they are pretty good so far.  I hope they enjoy the dogs barking in time.

No matter, lots of Sangria for me tonight!


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