The anytime vegetable stir-fry

INGREDIENTS 8 oz of udon noodles or 1 c. rice 1 ½ tsp oil 2 carrots, sliced into discs 2 c. kale, chopped 1 small onion, chopped 1/3 c. frozen peas 1 onion, sliced 1/2 inch ginger, minced 1/4 tsp red pepper flakes 3 cloves of garlic 3 tbsp soy sauce 2 tbsp rice vinegar 2 tbsp water 3 tsp … Continue reading The anytime vegetable stir-fry


Easy apple crumble

Recipe credit:   INGREDIENTS filling: 6-7 granny smith and Macintosh apples, chopped 1/2 c. sugar (more if you use a tart fruit) 3 tsp. lemon juice (less if you use a tart fruit) 1 tbsp. cornstarch or flour (up to 3 tbsp. for watery fruits) 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. ground ginger … Continue reading Easy apple crumble

Smooth and creamy hummus

Recipe credit:   INGREDIENTS 1 can of chickpeas, 15 oz. 1/4 c. fresh lemon juice 1/4 c. well-stirred tahini 1 clove garlic, minced 2 tbs. olive oil 1/2 tsp. cumin 1/2 tsp. salt   DIRECTIONS Add tahini and lemon juice to a food processor. Mix for 1 min until smooth. Scrape the sides and … Continue reading Smooth and creamy hummus


Spinach and potato frittata

Recipe credit (adapted)   INGREDIENTS 1 onion 2 red potatoes 2 c. fresh spinach 1/2 c. grated Monterey Jack or cheddar cheese 1/2 c. grated Parmesan cheese 1/2 c. cottage cheese (I use 2%) 4 eggs 1/2 tsp. salt 1/2 tsp. pepper 1/4 tsp. dried dill 1 tbs. butter   DIRECTIONS Preheat oven to … Continue reading Spinach and potato frittata