3 heads broccoli
1 pkg (appx 2 cups) cherry tomatoes
2 Tbsp olive oil
2-4 cloves garlic, minced
1 lemon, grate 1-2 tsp of rind then juice
2 tsp oregano

Preheat oven to 425 degrees. Cut the broccoli into bite-size florets and place in a very large bowl. Toss with the cherry tomatoes, olive oil, and minced garlic. Spread onto one or more large baking sheets and arrange broccoli and tomatoes so that they form one layer and do not overlap too much. Bake/roast in the oven for 12 minutes. Transfer from the baking sheets right back into the large bowl and toss with the lemon juice and oregano. Serve immediately.

Red Cabbage Slaw
1/2 red cabbage, shredded
1/2 onion, chopped
3 Tbsp oil
1 T white vinegar

Toss the cabbage and onions with oil and vinegar. Add more vinegar to taste. Serve cold.

This is not my dad’s pudding. This is not pudding belonging to your dad either, dear reader, unless you are that particular ex-boyfriend that left this recipe behind all those years ago. It turned up at the bottom of a box the other day. It’s not a pudding as much as a volcano cake or pudding cake. I like to scoop the steaming hot pudding-cake goodness into a bowl and pour milk over the top. You need to make this mixture in a casserole dish that is also safe to use on the stove.

Bring the following three ingredients to a boil in a casserole dish on the stove:
2c boiling water
1c brown sugar
1 T butter

In a bowl mix:
1 1/2c brown sugar
1 T butter
1/4c milk
1 tsp salt
2 tsp baking powder
1c flour
1/2 tsp cinnamon
1/2 tsp allspice

The dry ingredients will be loose and crumbly. Drop the dry stuff by spoon-fulls into the syrup while it is still boiling. DO NOT STIR ANYTHING. Immediately remove the dish from the stove top and bake in a 350 degree oven for about twenty minutes.

Excuse the crappy cell phone picture, I will endeavor to replace it soon but wanted to post a new recipe because, well, it’s been too long. I make a fair amount of Asian-inspired food. Whether it’s my Black Bean Salmon or my Kung Po Chicken; something is usually steaming in my wok once a week. Unfortunately I’ve always had a hard time pairing a good green vegetable side dish with my Asian creations. Imagine the conundrum I face internally when not only am I going to eat some evil soy products and a buttload of life-shortening white rice, but if I don’t even have something green next to it? Quelle horreur! The following fantasticly delish and retardedly easy salad is a blessing to my healthy conscience. It’s not exactly health food with two tablespoons of sugar in the dressing, but overall the good outweighs the bad in this salad – and I’m done obsessing over miniscule amounts of anything in my food.

Asian Green Salad
1/4 cup oil (better with a light-tasting oil, like sunflower or peanut)
1/4 cup asian vinegar (lots to choose from, I like the Japanese seasoned stuff)
2 Tbsp brown sugar

6 cups romaine lettuce or mixed greens
1 cucumber, sliced (peeled and seeded if that’s how you roll)
a handfull of chow mein noodles
a handfull or two of cashews

Mix the oil, vinegar, and brown sugar in a small bowl until the sugar has disolved. Toss the remaining ingredients in a large bowl and then pour the dressing over the salad and toss to mix. Serve immediately, because the noodles will go soft after a while (though some may like this).

This is my go-to recipe for salmon. It’s easy, tasty, and healthy. We have this in the house almost every week. It pairs exceptionally well with anything green, whether a hot stir-fry or a cool salad.

4 salmon fillets (about a pound)
3 tsp sherry, wine, or any asian vinegar
1 tsp ginger root, minced
1/4 tsp salt
1 clove garlic, minced
1 Tbsp black bean sauce
1 tsp sesame oil
4 Tbsp chopped green onion for garnish

Mix the sherry, ginger root, salt, garlic, black bean sauce, and sesame oil. Set aside.

STEAM METHOD: Set each portion of fish on a piece of parchment paper skin-side down. Top each portion with a small spoonful of the sauce. Spread the sauce to the edges of the fillet. Lift fish by the parchment and place in a steamer basket, evenly spaced. Steam fish 10-12 minutes.

PAN FRY METHOD: In a nonstick frypan or wok heat a few teaspoons of peanut or canola oil over medium heat. Place each portion of fish skin-side up in the pan and cook just for a few minutes, just enough to cook the tops of the fillets. Flip the portions skin-side down. Top each portion with a small spoonful of sauce and spread sauce to the edges of the fillet. Cover the frypan and cook another three to five minutes, until fillets are just cooked through.

Plate the fillets and garnish with green onion. Serve hot.

Makes 4 servings.

Coconut Curry Sauce
1 onion, chopped
2 cloves garlic, minced
2 tsp olive oil
1 can coconut milk
3 tsp curry powder
1 tsp turmeric

Heat the olive oil in a small saucepan over medium heat and add the garlic and ginger. Stir and fry for about one minute, until the onions and garlic are soft. Add the coconut milk and spices to the pot. Continue to stir over medium heat as the coconut milk dissolves and blends with the spices. Bring to a slow boil and remove from the heat a few minutes before serving.

3 cups broccoli
3 cups macaroni
1 Tbsp margarine
1 can cream of celery soup
1/2 can milk
1/4 cup mayo
3 green onions, chopped
2 cups cheddar cheese, grated

Cook and drain the broccoli and the noodles. Toss the noodles with the margarine to prevent sticking.

In a medium saucepan, mix the can of soup, milk, mayo, and green onions. Heat through while stirring then add the cheddar cheese and stir until the cheese has melted into the sauce.

Mix the sauce with the noodles, then add the broccoli. Pour the mixture into a 9×13 casserole dish and bake at 350 degress for 15 minutes.

4 large eggs
1/2 c milk
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Butter
8 slices French bread or Texas toast
Syrup

In a shallow bowl or pan beat the eggs with the milk, vanilla, cinnamon, and nutmeg. Heat a frypan over medium-high heat and add a bit of butter. Dip a piece of bread into the egg mixture, turning to ensure both sides are coated. Place in the hot skillet and repeat until the skillet is full. Cook until golden brown on one side, then flip and brown the other side.

Keep cooked toast slices warm in a 200 degree oven on an oven-safe plate. When all the slices are done serve hot with maple syrup.

1 piece leftover Tandoori Chicken
1 naan, pita, or tortilla
1 Tbsp tamarind chutney
2 leaves lettuce
2 Tbsp ranch dressing

Spread the chutney down the center of your flatbread. Top with the lettuce, then the chicken. Drizzle with the ranch dressing. Fold the sides into the center and enjoy!

This is a super-easy and healthy soup; great as a side-dish to a Chinese meal or on it’s own. It’s so fast I’ve actually made it in the morning to take in my lunch to work! This is a completely invented recipe and there is lots of room to personalize it with your own favorite ingredients. You can easily make this a vegetarian soup by using meatless broth and won tons.

6 cups weak chicken broth (I use 6 cups of water and 2 boullion cubes)
1 1/2 Tbsp light soy sauce
1/2 Tbsp black rice vinegar (Chinkiang)
1/2 Tbsp sesame oil
12-16 frozen won tons
1 – 2 cups baby spinach, sliced or chopped
2 green onions, sliced

In a pot combine the broth, soy sauce, vinegar, and sesame oil. Heat to a rolling boil.

Add the frozen won tons to the pot and bring back to boiling. Simmer for twelve minutes, or until won tons are cooked through.

Right before serving, turn off the heat and add the baby spinach and green onion to the pot. This will wilt the greens so they are soft, but the taste of the greens won’t overpower the other flavors in the dish.

Makes 4-6 Servings