Food is a very important part of my life and not just because it gives me energy to survive. I’m one of those people who schedule everything around eating. After lunch, before dinner, during breakfast. I love to eat but I’m not to hot on cooking. If you are like me, and even if you’re not,  I want to share some of the simple recipes that makes my time in the kitchen a bit more enjoyable.

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1.  Asian slaw: (I hope that term is not offensive) Shred- ½ of a red cabbage ½ green cabbage & ¼ cup carrots. Chop- 2-3 green onions, ⅓ cup peanuts, ¼ cup crystallized ginger. Toast 2 TBSP sesame seeds. Mix all in bowl. Add- 1-2 TBSP each; sesame oil, teriyaki sauce, soy sauce. Toss together and devour. Substitute and add to personalize.

 

2.  Onion Rings: (THE BEST) 1-2 Large Round Onions ( sweet are best but any will do) Slice into ½ inch rings. Beat- 2 Large eggs in a bowl ( whites only, OK now that is offensive) I always save the yolks and mix back in the whites for scrambled eggs later. 1 cup Seasoned bread crumbs. Pour small amount of crumbs onto a flat bottom dish. ( I use equal parts Italian crumbs, panko, flax meal) Preheat oven 350°-  grease large baking sheet. Dip onion rings into egg, transfer to bread crumb dish and coat evenly. Place on baking sheet and repeat. Trick - when crumb mixture gets lumpy toss out and add more. Bake 7-10 min. Flip- Repeat - Eat.

 

3.  Couscous salad: 3 TBSP butter or olive oil, 1 ½ cups couscous, 2 ¼ cups warm broth, 1 TBSP lemon juice, bunch of cilantro- chopped, ½ cup sliced cherry tomatoes. Heat ½ of the oil in pot, Add couscous, Saute 2-3 minutes, Add broth- Boil on med until broth is absorbed ( 2-3 min) Remove from heat, Cover, let sit 5 minutes. Add remaining oil- Fluff with fork - Stir in remaining ingredients - Serve warm, cold or the next day.

 

4.  French Fries: Preheat oven 375° - Clean as many potatoes as you want. Cut into french fry sizes. In an old bread bag or other ♻ plastic bag Add - salt, pepper, garlic, Italian seasoning (pick your own flavors) Add 1 TBSP bread crumbs & 1-2 TBSP oil to bag. Add sliced potatoes- Shake, Shake, Shake,- Space evenly on greased baking sheet- Bake 10-12 min - Flip- Repeat- Eat!

 

5.  Mashed Potatoes - Boil 3-4 clean and quartered potatoes in salted water until a fork easily penetrates flesh (Yowzer!) about 15-20 min. Drain- Add 2 TBSP each- olive oil, butter, & milk to pot. Add- 1-2 Tsp each salt, pepper, chives, garlic powder. Add potatoes. Mash with fork or potato masher until majority of lumps are gone- stir with WOODEN spoon until smooth- Enjoy.

 

6.  Glazed button mushrooms: As many small mushrooms as you can eat- Clean with towel- Place in small pot with lid- Add 1 TBSP each, oil, soy sauce, wine. Add pinch of salt and pepper, 1 TSP of honey and 1-2 TSP shredded ginger. Stir gently, Cover- Cook on low stirring occasionally for as long as possible. 20- 40 minutes. Devour ( this is great to put on the back burner while cooking the rest of your dinner)

 

7.  Roasted Veggies- (Sometimes this is my whole dinner) Preheat oven 375° - Clean, Cut & Peel into similar sized cubes or slices a variety of root vegetables - Carrots- Potatoes- Yams- Beets (add beets separately or everything will be PINK) Winter Squash- Cauliflower- Rutabaga ??? Place into ♻ plastic bag. Add - salt, pepper,chili flakes, Italian seasoning (pick your own flavors, Sound Familiar?) 2 TBSP oil. Shake, Shake, Shake- Place on Baking Sheet - Bake 20 minutes. Meanwhile Cut ½ onion into large chunks, peel a head of garlic. After 20 min. Turn vegetables. Add Garlic and Onion. Bake- 15 min- Turn Veggies- Add ½ Cup Feta Cheese-( if you want to add soft veggies like Broccoli or Asparagus etc.. now is the time ) Bake 15 Min- serve hot.. This is way better than it sounds.