HeaVy on the Veg!

I make this almost weekly for my husband to eat. It’s probably one of his favorite things I make and he eats it cold straight from the refrigerator with no rice.

In a measuring cup add the following and whisk.

1/4 cup of soy sauce

1/2 cup of chicken stock

1 tablespoon of sugar

2 tablespoons of seasoned rice wine vinegar

A few dashes of sesame oil

1 tablespoon of cornstarch

Small palm full of white pepper

Set aside while you chop and cook chicken

Cut two large chicken breasts into bit size pieces cook in oil until slightly brown.

Remove from pan add more oil( I use Avocado)

Grate two cloves of garlic and a little ginger into oil and cook for 30 seconds

Add sauce and stir for two minutes

Add chopped broccoli and cook for 4 minutes then return chicken to pan and cook for 2 more minutes. If sauce is too thick add more broth or a little teriyaki sauce (optional)

I love eggs and make them just about every way possible. This is so simple and comes together quick. You can make it in a big skillet or a small one. This recipe is for a small one but by all means double it and use a larger skillet.

1/2 a zucchini

Butter

5 eggs

1/4 cup of milk

S&P

Goat cheese

Everything bagel seasoning (EBS)

Preheat oven to 350 degrees

Dice zucchini then season with S&P and sauté in butter in a small skillet

Crack 5 eggs and whisk in milk then pour over zucchini

Season with EBS and crumble goat cheese into eggs

Continue to cook for 1 minute

Cover handle of skillet with foil

Put in oven for 10-12 minutes

Hello friends! It’s been a bit. My dishwasher broke and it’s been hot, hot, hot so I’ve taken a little break from the kitchen. We went to the lake this weekend and I had a ton of tomatoes to use up so I made salsa. This was my first attempt. I got the recipe from a friend and it turned out delicious.

4-5 large tomatoes or 8-10 romas

1 small to medium onion

1 green or orange pepper

1-2 jalapeños

2 cloves garlic

Juice of a lemon

Handful of cilantro

S&P

2 pinches of sugar

Roughly chop everything and through in a bowl add salt and pepper plus sugar and lemon juice.

Put in food processor on chop until finely minced but not puréed.

Add more salt as needed.

Strain in a strainer to release some of the liquid if tomatoes are extra juicy.

Let sit over night in frig.

My neighbor has a robust herb garden and her rosemary is growing like crazy. This gave me the idea to use them as skewers.

1 bag of frozen tortellini

Cherry tomatoes

Salami

Marinated mushrooms

Cheese of your choice- I used Colby chunks and mozzarella balls

24 rosemary springs

Italian dressing

Cook tortellini according to package and cool. Toss everything in a bowl with Italian dressing. Remove sprigs from rosemary but save a few up top. Assemble kabobs.

You are going to see quite a few eggplant recipes over the next few weeks. This is a nice change of pace and taste like hummus.

Two small eggplants or one very large one

EVOO

2 cloves of garlic

1/4 cup of tahini

Juice of one lemon

S&P

1/2 teaspoon of cumin

Small handful of parsley

Paprika or crushed pepper mix (it’s a mix my Aunt made up)

Quarter eggplant rub with a little evoo and roast cut side down at 425 for 35 minutes add 5 if larger.

Let eggplant cool then scoop out of skin with a large spoon and place in a mesh strainer inside a larger bowl.

Stir eggplant with a spoon a few times and let sit in a bowl so eggplant can release moisture.

Place eggplant in a food processor and add tahini, lemon juice, garlic, S&P, cumin, parsley and drizzle in two tablespoons of evoo and purée.

Top with paprika.