okay well i've been attaining more of my equip. so recipes shall be on their way....have a feeling they will include some meat recipes...yum.  Okay laters ;)


Oh here's something so i don't leave you high and dry....

Black Coffee, med. roast, with choc. soy milk.....A cup of coffee, with about 1/4 choc. soy milk...best of both worlds, choc. and coffee, with no dairy! wha hoo ;)

HOpefully I can try making the tofu within this month, I am going to be living at more than one place, so i won't always have my equipment on hand.  Okay ciao ;)

Made this today for breakfast/lunch, but this would be a good dinner meal as well.

Prep your veggies: romaine lettuce (cut about 1" wide), sundried tomatoes (cut into 1/4" wide strips), scallions (1/4"), red onions (1/4" strips).  Choose your amounts according to preferance.

Have on hand your spices:  Yellow curry powder, chili powder, cinnamon, and sea salt.  I used a higher proportion of curry powder, than a little less cinnamon, less chili powder than cinnamon, and a pinch of sea salt.

Soybean Oil-1/4-1/2 cup. [they sell this at Aldi's !]

Put all the ingredients in the pan at the same time and have the flame on high (after 10 min. lower to med. to low flame).  Leave and toss the ingredients as needed.  This will be about 15-20 to soften the veggies and carmelize, that is if u are using ingredients that rise above the pan, with a 15 inch diameter pan.

Okay now by now you should have taken two pieces of whole grain bread and spread on a nice serving of mayo and dijon mustard.  Place the veggies on top.  Cut sandwich in half and serve.  I put tons of veggies in between, this way the mayo becomes warm.  It is simply delicious.  THe aroma is great as well.  This is truly a mouth watering dish. ;)

Ingredients are in the title, except have some E.V.O. on hand and sea salt. CUt the sausage in slices (by the way i bought this at Jewel, it has not preservatives, and I believe no hormones, have to double check, but it is very tasty). Cut the cabbage into julienne's (1/8 by 1/8 by 2 1/2 inches).

Okay have your pan hot and when you see smoke coming off the pan pour 2 TBSP of olive oil and quickly place the cabbage and sausage in. Don't be afraid of the loud sizzling sounds. You then want to flip the ingredients a few times within the 4-5 minutes it is in the pan. During the last minute put a pinch of sea salt and two good shakes of your cinnamon container, with a slight hint of paprika (for color) and toss till well combined. Be wary of putting your nose directly above the pan, the cinnamon will be fierce, but when you don't smell anymore about 20 seconds, take off the flame and serve.

I like the flame to be high and the pan hot before adding the contents, b/c then the contents of the dish will require only a short cooking time, it helps that the sausage is already pre-cooked. I also like my veggies to be slightly al-dente, so watch to make sure the veggies do not become wilted and lose too much water. If the flame is on high and is on the "flame" for only a short time, you can prevent this from happening. If a little moisture is lost, it is still tasty, and has a different mouth feel. If you like your veggies shrunken more in size, remember that the spices will be more concentrated and therefore not too add too much. Either way it will all be tasty, just make sure it the pan never looks dry and the veggies look too pale, b/c if there is no seasoning and/or oil then it will taste, in my opinion, not very welcoming.

Alternate recipe, instead of cinnamon add nutmeg, it will be less pungent, but still flavorful, just a more "low-key" feel to your afternoon or supper meal ;) I encourage you to experiment with other spices, cabbage is great for learning your spices and therefore I believe you can never get tired of it. Have fun and Buen Provecho!!!

HI I have a wok that i purchased in china town at a place called Woks N'THings, it's a great little kitchen eqipment store in Chicago, and I use it all the time for my stir fries since it is relatively easy to clean and the cooking mess is minisqual if none.

Take a white cabbage and cut down the middle, and then cut out the root. Then take the half cabbage head and 90 degrees, and cut perpendicular to attain thin strips. You want about two to three handfuls, for when it touches the high heat of the wok, the cabbage after ten minutes will be semi-soft and will have shrunk in overall size by a third (losing some of its water). So this should make about 2 servings.

Proceed with rinsing the brocolli.

Prepare and have on hand your soybean oil, kosher salt, and spices (chili powder and ginger powder).

Okay put the flame on for the wok, high , and wait about 3 minutes.............

*** Remember have your wok
greased, that is have a little oil
on it ahead of time ***

Okay (1st) Throw in the cabbage, and continue to flip the cabbage every so often. you want to get a little black on the cabbage. ***Do not add the oil at this point or anything else.

After about 7 minutes, add the broccoli (about 1 handful), and continue to flip the ingredients. Do not flip too much, brocolli is a lot tougher to break down, therefore, make sure it is in contact with the wok and let it blacken slighly- about 5 minutes.

At this point you can now add some soybean oil, about 2-3 TBSP, along with the salt (just a little, it goes a long way) and spices (more chili powder than ginger, just a pinch of the chili and smidge of the the ginger) and let it coat the veggies and sit for another 3 minutes. THis will help soften the stir fry, but you want your veggies to be somewhat with a bite, so watch your veggies (about two minutes) and remove from the flame.

Serve and enjoy!



P.S. For a variance on the recipe, if you have a juicer for vegetables, i take the leftover remains of the carrot, and add them to the stir fry about 2 TBSP.  I add them at the very end of the stir fry.