Month: April 2021

A few months ago I had the pleasurer of my daughter and her boys moving in with me and because of this I have had to revert back to cooking for more than one. Yes, on Sundays or a weekend here and there we would get together and have dinners but for the most part I would just cook for me. This was something that took getting used to, so when my sweet family came back home I had no idea how it would go but so far just a few hick ups like this dinner all has gone well.

Sure, cooking is shared sometimes ( so awesome) but for the most part I am home so I get to cook and surprise my family. Sometimes it is a good surprise other times I am greeted with looks of really? Todays recipe didn’t disappoint with looks. My daughter bought the tempeh and my grandson loves top ramen ( that is why I used these noodles’ )so I thought (crazy me) this might be a winner of a recipe but it turns out this was one just for the older folks. ( grandsons not approved)

Not letting the little ones detour me I made it anyway and found it was tasty, really easy plus a quick dinner.

Tempeh is fermented soy beans that is high in protein, vitamins, minerals and prebiotics so whether you are a meat eater or not this is a great addition to any meal plus it is so vestal with out the texture tofu has.

Chow Mein Tempeh:

1 8 ounce pack of Tempeh (just plain no added seasoning) slice in large bite size slices

1 8 ounce sliced Cremini Mushrooms

1 handful of Green Onions chopped

4-5 cloves of Garlic diced

1-2 Tablespoon of Olive Oil

2 packages of Top Ramen

Chow Mein Sauce (see below for ingredients to sauce)

In a large skillet add olive oil and sliced tempeh

Sauté tempeh then add rest of ingredients

Sautéing the remainder of the ingredients.

While the remainder of the ingredients are in the pan, cook the top ramen according to the package directions, drain the ramen. In a small bowel make the sauce.

Chow Mein Sauce:

2 Cups of Veggie Broth

1/2 to 1 full Cup of Soy Sauce (per taste)

3-4 Tablespoons of Cornstarch

1/4 Cup of raw Honey

3-4 Tablespoons of blackstrap Molasses

1-2 Teaspoons of Asian style Hot Sauce

1/2 to1 full Teaspoon of powder ginger (per taste)

Add sauce and noodles’, let simmer on low to thicken a few minutes.

Serve over Rice

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As a kid I would get so excited when my mom made rice pudding, it has always been a type of comfort food for me and I find the simpler the recipe the better, especially old fashion custard with raisins but since rice pudding is from all over the world I like to taste the different variations that are made and haven’t found one I don’t like.

I was in one of those moods to eat rice pudding. Giving up processed sugar for Lent didn’t deter me and since I wouldn’t be eating it I could try a new recipe out for my family, just testing the waters so to speak so when I did eat sugar again I would make it if they liked it.

You might have guessed they liked it so I decided to share it and will make it again soon (can’t wait!) I found this recipe in a very old cookbook my mom gave me years ago.

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The copyright is 1945, some of the recipes may be out of date making for an interesting read and giving a lesson in not having a lot of luxuries but making the most of what you have and turning it into something special with hard work. I can really appreciate and respect that.

Todays recipe is simple, with no eggs and according to my family very tasty.

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Poor Man’s Rice Pudding:

1/4 cup of rice – pinch of salt

3 tablespoons sugar

1 tablespoon butter

1 quart milk

Wash rice well and put it in a baking dish with the salt, sugar and butter. Pour the milk over and bake in slow oven (275-300) at least two and a half hours, stirring rice twice during the first hour.

Serves 4

I used oat milk, vegan butter but that was my preference and per my family tasted great.

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