Necessity is the mother of invention........

It's dinner time, I'm tired, and the weather outside is icky. And the bummer is, there are no easy leftovers to heat up. So I look in my fridge, pour a glass of wine, and put my feet up a spell. I had a bunch of broccoli and some baked potatos. It turned out delish.

Coarsly chop a red onion and begin to saute in a little olive oil. Chop 2-3 garlic cloves and add to the oinion. Chop up the stems of the broccoli and add to the pan. Chop up about 10 sundried tomatoes, whatever type you have, and add to the pan. Add some Braggs aminos or soy sauce, maybe 1/4 cup, a couple tablespoons lemon juice, and 1/2 cup vegetable broth. Saute over medium heat until the broccoli stems begin to soften. Chop the broccoli florets into small sized pieces. Add florets and 1/3 cup raw cashews. Cover and cook until florets turn bright green, about five minutes.

Top over a baked potato or sweet potato and enjoy!

Living a life of personal balance, moderation, education, and connection.

Tags: potato, broccoli, Easy

It's Monday again and the focus is meatless in honor of Meatless Monday. Stirfry is a great way to use up a variety of aging vegetable in the refridgerator. You know the ones you bought with all those plans for cooking each night before life took control once again and now they are a little less than fresh. Yup, those are the ones. So for today's stir fry, I had some curly kale and asparagus that needed to be eaten quick.

Start by making the rice and letting it set so that it soaks up all the moisture. In a large pan, heat the peanut oil. Add the garlic and the red and yellow onion. Saute for 4-5 minutes until onions are becoming clear. Add the jalapeno and ginger and saute 1-2 minutes. Add red pepper and continue cooking for 2-3 minutes. Add the asparagus and green onion cook another minute. Add the kale and cook another 2 minutes. Once the kale is wilted and the asparagus is tender add the cooked rice and stir. Reduce the heat to low. Add the peanut butter and sesame oil. Stir until the peanut butter is well distributed. Mix in the liquid aminos or soy sauce. Serves 4.

This is a very easy and forgiving recipe. You can mix up the veggies to whatever is on hand. Carrots, broccoli, celery, green beans, spinach, peas, and edemame all work well in this recipe. You can make this with or without the peanut butter. If made without, add some salt to taste before serving and double the liquid aminos.

Here's more info about Braggs liquid aminos. I love this product and use it in place of soy sauce in asian dishes, and on top of steamed veggies or in salad dressings.

Ingredient List:
1 tablespoon peanut oil
3 cloves garlic minced
1/2 red onion
1/2 yellow onion
1/2 jalepeno (whole one if you like it hot)
1 heaping teaspoon minced ginger
1 red pepper cut into one inch pieces
1 bunch kale chopped
1 bunch asparagus cut into one inch pieces
1 green onions cut into one inch pieces
2 cups brown basmati rice-cooked
2 heaping tablespoon peanut butter (I used Valencia peanuts)
1 tablespoon dark sesame oil
2 tablespoons liquid aminos




Living a life of personal balance, moderation, education, and connection.

Tags: Easy, stir fry, peanut, thai, meatless Monday, braggs, liquid aminos