Mabo Doufu or Mabo Nasu

2 T. oil (olive, canola, etc.)
2 garlic cloves, finely chopped
1 T. fresh ground ginger
1 medium size onion, finely chopped
4 green onions, finely chopped
3/4 lb. ground beef (or pork)
1 T. to-ban-jan (Korean red chili paste - I've used other Asian chili pastes that works too.)
1 T. sesame oil
1 Japanese eggplant and or zucchini and or tofu and or bell peppers
2 T. sake
1 1/2 tsp. sugar or honey
2 T. water
6 T. soy sauce

1.  Prepare and measure garlic, ginger, onion, green onions.
2.  Slice eggplant lengthwise into 4 strips. Slice horizontally not quarters. Set aside.
3.  In a pan over medium/high hear, add 2 T. oil, garlic, ginger, onions, and half of the spring onions.      Cook for 3 to 4 minutes, until onions are translucent.
4.  Add ground beef and season with a bit of salt and pepper. When the meat is cooked, add to-ban-jan and stir.
5.  Add sesame oil and eggplant (zucchini, bell peppers if desired) and cook for 5 - 7 minutes, until the vegetables are soft and cooked through.
6.  If you add tofu, delicately break it up while mixing it in. Add sake, sugar or honey, 4 T. soy sauce, stir and cook for a couple of minutes. Add the remaining 2 T. soy sauce and spring onions, stir and turn the heat off. Serve over rice.

Delicious Homemade Italian Dressing

Zippy, zesty Homemade Italian Dressing is delicious on salads and makes an excellent marinade...plus it's all-natural and easy to make! You'll never go back to bottled Italian Dressing once you've tasted this.

Ingredients 

• 1/2 cup extra-virgin olive oil OR avocado oil
• 1/4 cup white wine vinegar OR red wine vinegar OR a combo of the two
• 2 tablespoons water
• 1 to 2 teaspoons honey
• 1 teaspoon freshly squeezed lemon juice
• 3 tablespoons freshly grated Parmesan
• 3/4 teaspoon garlic salt
• 3/4 teaspoon dried parsley
• 3/4 teaspoon dried basil
• 1/8 teaspoon dried oregano
• Pinch of red pepper flakes
• Freshly ground black pepper, to taste

Instructions

1. Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. (Alternatively, you may whisk ingredients together in a bowl, process ingredients in a mini food processor, or blend them in a blender.) Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.

Notes

The honey mellows out the acidity of the dressing, but you may add more or less, to taste.

Thai Halibut

This is a yummy way to fix halibut! Enjoy!

Ingredients

• 2 teaspoons vegetable oil
• 4 shallots, finely chopped (about 3/4 cup)
• 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note)
• 2 cups low-sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
• 4 (6-ounce) pieces halibut fillet, skin removed
• Steamed spinach** (See Cook's Note)
• 1/2 cup coarsely chopped fresh cilantro leaves
• 2 scallions, green part only, thinly sliced
• 2 tablespoons fresh lime juice
• Freshly ground black pepper
• 2 cups cooked brown rice, for serving
  
  
  

  Directions

  In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

  Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

  Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
  
  

  Cook's Note

  *Available in the Asian section of most supermarkets **Steam or microwave 5 cups of washed baby spinach for 2 minutes

  
  

Marge Clayton's Cinnamon Rolls

Mix together and set aside till bubbly (about 10 minutes)

½ cup warm water

2 Tablespoons powdered instant yeast

1 cup melted butter – Marge uses1 sq unsalted butter and 1 sq margarine which she says makes the best rolls, and she melts the butter/marg. in the microwave and lets it cool slightly.

In very large mixing bowl, mix till sugar and salt are dissolved:

2 cups water

¾ cup sugar

2 teaspoons salt

4 eggs (slightly beaten)

Stir in cooled melted butter and yeast.

Mix well.

Add:

7 ½ cups flour (exactly)

Mix with large spoon for about 3 1/2 minutes (till gluten starts – that stretchy look).  The dough will be very sticky.

Cover with tight lid and refrigerate.  If you are in a hurry and want them that day, refrigerate at least 2 or 3 hours.  Dough can be refrigerated 3 days.  Refrigerating helps the dough to be very easy to work with and roll out but it is still very light.

To roll out, cut dough in half and put on floured surface.  (Marge uses a pastry cloth and floured hands and rolling pin). 

Roll about ½” thick and about 13” long and 9” wide.  Spread with melted salted BUTTER – not margarine, sugar (like you’d sprinkle on cereal) and cinnamon (quite heavy).  Roll up to be a jelly roll and even out ends to be the same width.  Pat and pinch where necessary.  Each long “jelly roll” yields 12 rolls.  I cut them with a pizza cutter about 2 – 2 ¼”. 

Place 12 rolls on each baking pan.  Let rise till double.  This varies in a warm kitchen but can be roughly 1 hour.  I cover them with a towel and put them on the top of my stove and then preheat the oven so it is a cozy warm place for them to rise evenly.  Don’t let them “over-rise” but they will look light and fluffy when ready.

Bake at 375 for 10 – 15 minutes – depending on your oven.  I bake them on convection and bake for about 10-12 minutes.

Remove from oven and let sit for about 15 minutes before frosting.

Frosting:

About 1 – 1 ½ lb powdered sugar

¾ cube soft butter (not melted)

1 teaspoon vanilla

about 7 Tablespoons evaporated milk (cream or ½ and ½ or milk won’t work)!!!

Stir till smooth and creamy.

Add additional evaporated milk if needed till it spreads like soft butter.

Eat and enjoy!!!

Spinach Muffins or Popeye Muffins

Ingredients:

1 cup all-purpose flour
1 cup whole-wheat flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
11/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 cups canola oil
3/4 cup milk
1 (6 ounce) bag fresh baby spinach
1/2 cup mashed banana (from about 1to 2 bananas)
2 tsp. pure vanilla extract

Instructions:
1. Preheat oven to 350 degrees F and line two 12-cup muffin pans with paper liners.
2. Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a blender,, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely pureed. Add banana and vanilla, blend on low just to mix.
4. Pour pureed mixture into dry mixture and fold together with a rubber spatula until completely combined.
5. Fill muffin cups about 2/3 full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

Note: you can use 2 cups whole-wheat pastry flour for an all whole-wheat option. You can possibly use spelt four too.

Zuppa Toscana Soup

INGREDIENTS

SERVINGS 4-6

• 1 lb  Italian sausage (I like mild sausage)
• 2 large  russet baking potatoes, sliced in half, and then in 1/4 inch slices
• 1 large  onion, chopped
• 1⁄4cup  bacon bits (optional)
• 2 garlic cloves, minced
• 2 cups  kale or 2 cups  swiss chard, chopped
• 2(8 ounce) cans chicken broth
• 1 quart  water
• 1 cup  heavy whipping cream

    Directions:

    Take sausage out of the casing

    and cook in pot, breaking the

    sausage up into small pieces.             

1. Place onions, potatoes, and garlic in the pot
2. and saute for a couple of minutes.
3. Add chicken broth and water to pot and stir.
4. Cook on medium heat until potatoes are
5. mostly done.
6. Add bacon.
7. Salt and pepper to taste.
8. Add kale.
9. Simmer for a few more minutes.
10. Turn to low heat.
11. Add cream.
12. Heat through but don't boil. Serve.

Traditional Hungarian Goulash (Gulyas)

Prep time - 10 minutes
Cook time - 1 hour
Serves 4

Ingredients:

3 T. pork lard or butter (pork fat is traditionally used)
1 1/2 pounds yellow onions, chopped
1/4 cup imported Hungarian Paprika
1 1/2 pounds beef cut into 1/2 inch pieces
5 cloves garlic, minced
3 bell peppers (you can use a combination of green, red, yellow)
2 tomatoes, diced
2 carrots, diced
2 medium potatoes, cut into 1/2 inch chunks
5 cups beef broth
1 bay leaf
1 tsp. salt
1/2 tsp. freshly ground black pepper

Instructions:
1. Melt the butter in a heavy pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir int he paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
2. Add the carrots, peppers, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to boil, cover, reduce the heat to medium, and simmer for 40 minutes. Add salt to taste.
3. Serve with a dollop of sour cream and some crusty bread. Yummmmm!!!
*If you are using a tougher cut of beef, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers for 30-45 minutes and then add the veggies and cook for another 40 minutes until the beef is tender.