I know just some rice would fit in fine... but I feel like being more interesting.

Alas, I have been eating like complete shit for a while (Bagel Bites, Poptarts, and cheese fries).

Make a broth to start with of:

Chicken stock, garlic, ginger, soy, fish sauce, oyster sauce, a little sesame oil - anything Chinese or Thai to make the broth nice and aromatic.

Then assemble on a platter:

Thinly sliced mushrooms
Beanshoots
Carrot matchsticks
Sliced sugarsnap peas
Cilantro

Into the bottom of some deep bowls put some cooked rice noodles (the ones you'd have in Pho, or the vermicelli rice noodles, which can go in uncooked, the broth will cook them). Ladle broth over the noodles. Then everyone gets to choose what goes into their soup from the selection of vegetables.

This is a favourite dish of mine - and it's also great for using up leftover chicken or pork, which you can jazz up by giving it a quick stir-fry with char-sui sauce or something like that.

Make a broth to start with of:

Chicken stock, garlic, ginger, soy, fish sauce, oyster sauce, a little sesame oil - anything Chinese or Thai to make the broth nice and aromatic.

Then assemble on a platter:

Thinly sliced mushrooms
Beanshoots
Carrot matchsticks
Sliced sugarsnap peas
Cilantro

Into the bottom of some deep bowls put some cooked rice noodles (the ones you'd have in Pho, or the vermicelli rice noodles, which can go in uncooked, the broth will cook them). Ladle broth over the noodles. Then everyone gets to choose what goes into their soup from the selection of vegetables.

This is a favourite dish of mine - and it's also great for using up leftover chicken or pork, which you can jazz up by giving it a quick stir-fry with char-sui sauce or something like that.

Posting problems, so apologies if this shows up three times.

My new Special Lady Friend and I made Moroccan Merguez Ragout last week, and it was fabulous. Fantastic leftovers, too.

I've been eating these two recipes all week and I am a happy camper:

Thai Vegetable Curry

Serves:8

Ingredients:
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 cups carrot juice (2 pounds carrots, juiced)
1 red bell pepper, seeded and thinly sliced
1 large eggplant, peeled, if desired & cut into 1 inch cubes
2 cups green beans, cut in 2 inch pieces
3 cups sliced shiitake mushrooms
1 (8 ounce) can bamboo shoots, drained
2 tablespoons Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
1 teaspoon curry powder
2 cups watercress leaves, divided. Or chard works well too.
3 tablespoons unsalted natural chunky peanut butter
1 pound firm tofu, cut into 1/4 inch thick slices
1/2 cup light coconut milk
1/2 cup chopped raw cashews
unchopped mint, basil or cilantro leaves, for garnish (optional)
Instructions:
Place the garlic, ginger, mint, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, VegiZest, curry powder, and 1 cup of the watercress in a wok or large skillet. Bring to a boil, cover and simmer, stirring occasionally, until all the vegetables are tender. Mix in the peanut butter. Add the tofu, bring to a simmer, and toss until hot. Add the coconut milk and heat through. Top with the remaining 1 cup watercress and the cashews. Garnish with mint, basil or cilantro leaves, if desired. Serve over brown rice or quinoa.

Consider adding Sriracha if you like heat, and lime juice.

Bean Enchiladas

Serves: 6


Ingredients:
1 medium green bell pepper, seeded and chopped
1/2 cup sliced onion
8 ounces no-salt-added or low-sodium tomato sauce, divided
2 cups cooked pinto or black beans or canned no-salt-added or low- sodium beans, drained
1 cup frozen corn kernels
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 tablespoon chopped fresh cilantro
1/8 teaspoon cayenne pepper, or to taste
6 corn or flour tortillas
Instructions:
Saute the green pepper and onion in 2 tablespoons of the tomato sauce until tender. Stir in the remaining tomato sauce, beans, corn, chili powder, cumin, onion powder, cilantro and cayenne. Simmer for 5 minutes.

Zap a tortilla between two dampened paper towels in microwave for 30 seconds.

Spoon about 1/4 cup of the bean mixture on tortilla.

That sounds awesome Gaspode, can I come over for dinner? I would serve that exact meal with rice, sprinkled with furikake sprinkled over top.

I made of pumpernickel-rye this past weekend, and it is just meh, and I haven't been super stoked to eat the rest of it. For dinner I made a tuna salad, and I'll slice up the bread and broil up some tuna melts. That and a salad and I'll call it dinner.

I did make this stupid-simple pumpkin muffin recipe again this afternoon, and they are delicious.

That sounds awesome Gaspode, can I come over for dinner? I would serve that exact meal with rice, sprinkling furikake over the rice.

I made of pumpernickel-rye this past weekend, and it is just meh, and I haven't been super stoked to eat the rest of it. For dinner I made a tuna salad, and I'll slice up the bread and broil up some tuna melts. That and a salad and I'll call it dinner.

I did make this stupid-simple pumpkin muffin recipe again this afternoon, and they are delicious.

You need some roasted potatoes. Dice up some redskins. Make sort of a slurry with olive oil, smoked paprika, garlic powder, salt and pepper. Toss the potatoes in it. Roast at 425 and give them a few tosses along the way.

I'm eating solo tonight .. hub is traveling for work and the kid already ate. I'm having salmon also and whatever else I can scrounge up. I'm fighting a cold and sort of craving chicken soup.

I have tasty recipes for a thai veggie dish and a bean enchilada dish I've been eating all week, so email me if you'd like. My efforts to post them in this thread have been a complete fail.

I have tasty recipes for a thai veggie dish and a bean enchilada dish I've been eating all week, so email me if you'd like. My efforts to post them in this thread have been a complete fail.

I have tasty recipes for a thai veggie dish and a bean enchilada dish I've been eating all week, so email me if you'd like. My efforts to post them in this thread have been a complete fail.

That sounds awesome Gaspode, can I come over for dinner? I would serve that exact meal with rice, sprinkled with furikake sprinkled over top.

I made of pumpernickel-rye this past weekend, and it is just meh, and I haven't been super stoked to eat the rest of it. For dinner I made a tuna salad, and I'll slice up the bread and broil up some tuna melts. That and a salad and I'll call it dinner.

I did make this stupid-simple pumpkin muffin recipe again this afternoon, and they are delicious.

You need some roasted potatoes. Dice up some redskins. Make sort of a slurry with olive oil, smoked paprika, garlic powder, salt and pepper. Toss the potatoes in it. Roast at 425 and give them a few tosses along the way.

I'm eating solo tonight .. hub is traveling for work and the kid already ate. I'm having salmon also and whatever else I can scrounge up. I'm fighting a cold and sort of craving chicken soup.

I've been eating a thai veggie with rice dish for llunch and a bean enchilada dish for dinner, with occasional servicings of fresh fruit. Let me know if you want a recipe. For the salmon dinner, I'd suggest a side of baked squash mashed with raisins/apple and walnuts.

It is way past dinner time for you by now but I was going to suggest some rice noodles, boiled then sauteed in garlic and ginger. You could serve the fish on top of the noodles.

Rice is expected, yeah. Good, but expected. So...how about some sliced avocado with vinaigrette and some crumbled won ton noodles.

Rice is expected, yeah. Good, but expected. So...how about some sliced avocado with vinaigrette and some crumbled won ton noodles.

That's a lot of vegetable curry!