Vegetable curry

Vegetable curry is one of my favorite vegetarian dishes and a great way to use broccoli and cauliflower. Carrots are another delicious addition, but I just used what I had on hand!

If you want to know more about the history of curry and spice blends, here is an excellent article from Slate magazine.

To make this dish you will need:

¼ cup pecans, toasted

½ cup onion, diced

1 tablespoon oil

Salt and pepper

¼ teaspoon red pepper flakes

2 tablespoons curry paste

16 ounce can low-fat coconut milk

One head of broccoli, rinsed and broken into flowerets

One head of cauliflower, rinsed and broken into flowerets

I hate to wash dishes, so I did all the steps for this dish in one pot. Use a large stockpot and heat the oil over medium heat. Add the pecans and cook until they are lightly toasted.

 

Remove the nuts and cool on a paper-lined plate.

To the pan add the onion and cook until it is translucent.

Add salt, pepper, red pepper and curry paste to the onions.

 

Stir all to combine.

Add coconut milk and blend completely.

 

Add broccoli and cauliflower, and cook for about 10 minutes.

Before serving, crumble the toasted pecans and sprinkle on top.

Braised cabbage to feed a crowd

My children and I were able to take several family trips this summer, including one to Sampson County, N.C., where my father was raised. He grew up on a large family farm outside Autryville, N.C. We gathered with kin from Virginia, Tennessee, North Carolina, and Kentucky. It was a wonderful experience for me to share with my children.

My Aunt Peggy (remember her awesome hot crab dip recipe?) kept a steady stream of food flowing out of the kitchen. She is a fantastic cook and she made countless batches of cornbread, green beans, pork roast, biscuits – you name it and we had it. I really loved her braised cabbage. Most days she was feeding a dozen or more people, so recipes like this really stretch a dollar and feed a crowd!

Here is my own take:

One head of cabbage, cored and shredded

3-4 slices of bacon

Medium onion, diced

Salt and pepper

½ cup water

1 chicken bouillon cube

Cut the cabbage in half, remove the core and shred the cabbage.

 

I used a soup pot to make this dish – to the pot add your bacon and cook until crispy. Add the onion to the bacon fat and cook until translucent (about 5 minutes).

Add the cabbage to the pan and cook over medium heat for 15-20 minutes until wilted. I added about a half cup of water and a chicken bouillon cube for extra flavor.

Here’s the finished dish:

 

This makes about 8-10 servings, but my husband and my youngest won’t eat it. I gobbled it up over two days!

 

Spinach: The incredible shrinking vegetable

I grew up watching Popeye fight with Bluto, romance Olive Oyl, and (YUCK) eat spinach from a can. Don’t get me wrong – I love spinach, but canned spinach is a crime against vegetables. How canned spinach gave Popeye such pep is beyond me. The best spinach is always fresh; in a pinch (or a cooked recipe) frozen spinach will do. I would have to be starving to death to eat the canned stuff.

On Easter, I brought home an enormous bag of fresh spinach from my parents’ garden. My dad picked the leaves on Sunday morning in Norfolk and I was putting the bag in our fridge in Bristol by dinnertime. We have had spinach salad and sautéed spinach all week. Spinach is high in fiber, a terrific source of iron, and contains antioxidants that protect eyes from cataracts and macular degeneration. Spinach commonly contains pesticides -- bugs, moths and other critters love it, too. Eat spinach you have grown yourself or that you know was not treated with pesticides.

Wash spinach is a large basin with plenty of water. The leaves tend to be sandy, so wash in at least two changes of water. If you have a salad spinner, this is a great contraption for drying the leaves. Spinach shrinks dramatically when cooked, so be sure to prep plenty. An interesting fact: Spinach is native to central and southwestern Asia.

Here is a simple and delicious method I love that make great use of fresh spinach.

Sautéed spinach
1 teaspoon oil or butter
1 teaspoon chopped garlic
Salt and pepper
2 quarts fresh spinach, washed and torn in pieces

Heat the oil or butter over medium heat, in a large sauté pan. Add the chopped garlic. Once the pan is hot, add the spinach. If there is more spinach than pan, wait a minute or two until the spinach wilts and add more. You don’t have to cook spinach to death. Just warm it until it wilts, add salt and pepper and serve. Serves 3-4 (or one hungry husband who loves spinach!)

Quick trip to Charlottesville, Va.

My husband, youngest son, and I enjoyed a quick trip to Charlottesville, Va., last month. The trip was centered around a doctor's appointment, but we squeezed in some sightseeing and a couple of meals, too! Of course, Charlottesville is home to Thomas Jefferson's masterpiece, the University of Virginia. This also is the town where we had our mini-honeymoon in 2006, and has been a favorite travel spot for us for many years.

We dearly love Maharaja Indian Restaurant and made a stop there long enough to pick up some takeout for dinner. We love the entire menu, but we opted to split an order of vegetable korma, some pappadum (fried lentil wafers) and a couple of samosas (meat and vegetable filled pastries). The food was terrific, as always. Here’s a link to their menu, if you are inclined to visit. Vegetable korma is an easy, delicious recipe to make at home. Here is a version from AllRecipes.com.

We also made a quick stop to one of our favorite stores, Foods of All Nations. I picked up some Indian spice mixes, a box of super crispy rice crackers, and a jar of olive tapenade. Of course we wandered through the extensive coffee and tea offerings, fresh produce, overwhelming hot sauces, and the extensive seafood selections. I could spend a grand in that store every time I walk through the doors! Of course, on our budget, I usually drop about 20 bucks.

After the doctor's appointment, we enjoyed a casual lunch at Guadalajara’s, before heading back to Bristol. This restaurant has terrific Mexican offerings, full of fresh ingredients. Their refried beans are something special – a bit spicy and silky smooth. I enjoyed chicken tacos that were fresh and tasty. Robert enjoyed a lunch combo plate and Miles had his go-to favorite, beef enchiladas. All were terrific!

Crunchy, sweet holiday goodness

This is one of the best sweet potato dishes I have tried, and a family favorite for Thanksgiving or Christmas. It comes from Gracie Steele of Clintwood, Va., who shared this recipe in The Coalfield Progress' Christmas Gift Guide in 1998. The potatoes are silky and sweet and the topping is nutty and crunchy. It is a great textural change and a delicious holiday treat.

My daughter made this dish while we were in Norfolk for Thanksgiving and it was quickly devoured. She made a second batch a couple days later, with similar results. The recipe calls for pecans (which Hannah doesn't like). You could substitute walnuts or other nuts, or leave them out entirely.

Sweet potato casserole

3 cups mashed sweet potatoes
1 cup sugar (white or brown)
Dash salt
2 eggs
1/2 stick margarine or butter
1 teaspoon vanilla
Mix ingredients well and pour into a baking pan.

Topping
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans or other favorite nuts)
1/2 stick margarine or butter
Mix toppings ingredients until moist and crumbly. Sprinkle on top of sweet potatoes. Bake at 350 degrees for 25 minutes.

Cary's Sweet Potato Casserole

Church cookbooks are one of the greatest places to find excellent recipes -- family favorites that are tried and true for generations. Ascension's Cooking Secrets from the Church of the Ascension in Norfolk, Va., is chock full of fantastic recipes. Basically, you can open the book to any page, make that recipe and be happy. The church is full of amazing cooks, including Cary Cross. Her offerings are throughout the book -- -main dishes, dips, soups, desserts and casseroles. I was honored when she suggested I share her sweet potato casserole, after seeing one I recently posted. Everything Cary makes is great, so consider this one for Thanksgiving.

Cary's Sweet Potato Casserole

4 sweet potatoes, cooked and mashed
1 cup sugar
1/2 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk
Mix all the ingredients together and place in a greased baking dish. Use a mixer or do it by hand. Sprinkle on the topping.

Topping
1 cup brown sugar
1/2 cup flour
1/3 cup butter, softened
1 cup chopped pecans
Mix all the topping ingredients together. It will be crumbly. Put over sweet potatoes and bake uncovered at 350 degrees for 30-45 minutes. Enjoy.

Sweet potato crunch

As the weather turns colder, and we move closer to Thanksgiving, I've had holiday foods on the brain. We had pumpkin pie last week, and sweet potatoes a few days ago. Both pumpkin and sweet potatoes are rich are carotene, Vitamin A and other important nutrients. Try to watch the sugar and fat when you use these ingredients!

Last year, at Thanksgiving, my mother-in-law made a terrific sweet potato casserole. This was my attempt to re-create it this week.

You'll need:

3-4 medium sweet potatoes
1 teaspoon vegetable oil
2 tablespoons butter or margarine
1/4 cup evaporated milk
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

For topping
1/2 cup chopped pecans
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon cinnamon
1/4 cup brown sugar

Wash and dry the sweet potatoes, then prick them all over with a small knife. Rub them with the one teaspoon oil, place on a baking sheet and bake in a 350 degree oven for 45 minutes to one hour. Remove from oven and let cool until you can handle them. Peel the sweet potatoes, cut in 1-inch pieces and place in a large mixing bowl. Add butter, milk, brown sugar, cinnamon and cloves. Mash with a potato masher until all is smooth and combined. Put the mashed sweet potatoes in a 2-quart baking dish that has been sprayed with non-stick spray. Mix all the topping ingredients in a medium bowl, using a small fork to incorporate completely. Sprinkle the topping evenly over the sweet potatoes. Bake the dish in a 350 degree oven for 20-30 minutes, or until the top is browned and bubbly. Cool slightly before serving. Yield: About 4 1-cup servings.

Magnificent mushroom soup

Many people use condensed cream of mushroom soup as a binder or additive for casseroles or a base for sauces and stews. I’ve used countless cans in casseroles and sauces, but I love to eat cream of mushroom in any form. It’s been a favorite soup of mine since childhood. I happily chose it over chicken noodle (or any other) when my mother would whip up a quick lunch. This was much to my brother’s chagrin – he was not a fan, and of course we had to share whatever can my mom opened.

When I was in college, I worked a variety of waitressing jobs. At one, the cook always made a soup at lunch. I loved eating a bowl of cream of mushroom soup on days that was the special. And it was one of the first homemade soups I made to eat off my wedding china as a new bride.

Canned cream of mushroom soup can be improved significantly with just a few sautéed mushrooms and a splash of sherry. But lately I have wanted to make a large batch to freeze and use for future casseroles. Sometimes I can find condensed cream of mushroom for as little as $1 per (14 ounce) can. This is roughly 2 cups of soup. I aimed this week to compare the cost and taste of making a homemade version.

The short answer: My version yielded about 8 cups of soup and cost about $4 to make. That’s similar to the discount condensed soup at the store. But the flavor of this soup is incomparable. If you love cream of mushroom, to use in casseroles or just to eat, consider making a batch yourself. You house will smell fantastic!

You’ll need:
1 pound mushrooms, sliced (I used white button mushrooms)
2 teaspoons butter or margarine
½ cup white wine
½ onion, diced
4 cups chicken stock
1 teaspoon each, dried basil and oregano
3 cups milk (or cream)

In a large skillet, melt the butter over medium heat. Cook the mushrooms and onions in two batches, until they are slightly browned.

Place mushrooms in a 6-quart slow cooker. Deglaze the pan with the white wine, scraping up any browned bits. Pour the wine over the mushrooms in the cooker. Season with salt and pepper. Add the chicken stock and dried basil and oregano.

Stir to combine, cover and cook on low for about 6 hours. Turn the slow cooker off and let the soup mixture cool for about 30 minutes. Using an immersion blender, blend the soup. I left some larger pieces of mushroom, because I love it that way. Stir in the milk and combine thoroughly. This soup is thin, but could be thickened with cornstarch or flour.

I packed the soup in four plastic containers, 2 cups each. The soup can be used immediately, or frozen up to three months.

If you are a mushroom soup fan, give this easy, tasty recipe a try!

Ranch makes pork dinner delicious

My family loves Ranch dressing on anything that doesn’t move – carrots, cucumbers (my youngest son); pizza crust or anything resembling bread (my husband); noodles, vegetables (my daughter). Ranch is notoriously high in calories, so I usually buy low-fat or no-fat versions. Recently, I bought the seasoning packets to make Ranch dressing at home, thinking I would use non-fat yogurt in place of sour cream or mayonnaise.

Instead, I have used the packets to season meats, vegetables and other dishes. I came up with this dish after seeing how much my husband loved pork chops seasoned only with the Ranch seasoning.

You’ll need:
1 pound pork chops (chops with bones are fine)
1 cup carrots
2 cups diced potato
1 medium onion, sliced thin
1 Ranch flavored seasoning packet
2 teaspoons vegetable oil
1/2 cup red wine

Place the vegetables in a 6 quart slow cooker. Add oil and sprinkle half the seasoning packet over the vegetables.

Mix the seasonings and vegetables.

Dredge the pork in the remaining Ranch seasoning, then brown the pork in a medium skillet.

Place the chops over the vegetable mixture...

Deglaze the pan with red wine, scraping up any browned bits.

Pour the wine over the chops and vegetables. Cook on low for 7 to 8 hours. If the chops have bones, you may want to remove the meat from the cooker, debone it and return the meat to mix with the vegetable mixture.

This dish is hearty and satisfying and has a great flavor. Yield: 6-8 servings.

Unbelievable asparagus bargain

Asparagus is one of my favorite vegetables, but its high cost often makes me leave it on the grocery shelf. Canned asparagus, while cheaper, is a crime against all vegetables. Typically, a good price for fresh asparagus might be $2.99 per pound. But last week, I found a major markdown -- fresh asparagus marked less than a buck.

O.K. It's hard to read, but that pacakge came home with me for 76 cents. Of course it was marked down because it was nearing its expiration. Nevermind that -- I took it home and cooked it that day. To cook fresh asparagus, wash and dry the stalks completely. Snap off the toughest part of the stem. I put mine on a baking sheet, sprinkled it with about 2 teaspoons of vegetable oil and a sprinkling of salt and pepper. Roast the asparagus at 400 degrees for about 10 minutes, stirring after about 5 minutes.

I love this quick and easy method, and I especially love finding a deal this great for something I enjoy!

Last sip of summer

Welcome fall, with all your vibrant colors and cooler days and nights! As we enter the new season, I wanted to post a couple of photos to remember some favorite summer foods: Fresh green beans and okra.

My father-in-law grew the okra in his garden in Wise, Va. My husband and I loved it! I cooked it just like my mother would have -- sliced, dredged lightly in cornmeal

....and fried quickly in oil.

Okra is one of my mom's favorites (despite the fact that the plants make her skin itch). The okra pods have to be cut from the stalks with a small knfe. If you've never grown it, okra has the most beautiful yellow and purple blooms!

I also cooked some fresh green beans last week, which is a favorite food of my husband's.

Break and string about a pound of beans; rinse them well and add them to a medium-sized pot with a lid. Add about a half-cup of water, a couple of pieces of bacon (diced) and a liberal sprinkling of black pepper. Cook them for 20 minutes, or until desired doneness. Yum!

Quickie Broccoli Salad

I was hungry, so I took some shortcuts this week when I made a pared down version of Broccoli Salad Supreme. I left out the raisins and bacon, and added a couple of handfuls of chopped carrots instead. I also used Splenda because I was literally out of sugar.

Consider trying this quickie version of a favorite, while I head to the store!

2 cups broccoli flowerets
1 cup diced carrot
1 tablespoon low-fat mayo or plain yogurt
1/4 cup cashews
2 teaspoons Splenda (or white sugar)
1 teaspoons white vinegar
Salt and pepper

I put the vegetables in a medium bowl, then I mixed the dressing ingredients separately. Pour over all and mix well. I topped it with the cashews and mixed again. This was about 4 servings, but I ate it for lunch over two days this week. As with the Broccoli Salad Supreme recipe, the cashews make the dish -- they are crunchy and rich at the same time.

Spectacular bean salad

Three bean salad is a summer favorite – easy to make and almost universally loved. When my in-laws hosted a family reunion in August, I was asked to make pea salad and three bean salad. I actually made five bean salad, with corn thrown in for good measure. Years ago, when my second child was born, a sweet neighbor brought dinner over to help me out. She made a marinated bean salad with corn, and I have made it this way ever since. Some people slice the onions and green pepper in rings – it makes for pretty presentation, but I think it is easier to eat if the vegetables are diced. Use the beans you love in this recipe.

Spectacular bean salad
Two, 15-ounce can green beans
15-ounce can black beans
15-ounce can yellow wax beans
15-ounce can garbanzo beans
15-ounce can red kidney beans
15-ounce can yellow corn
1 medium onion, diced
1 large green pepper, diced
½ cup vegetable oil
3/4 cup white vinegar
½ cup sugar
1 teaspoon salt
½ teaspoon black pepper

Drain and rinse all the beans, then add to a large bowl. Add the diced onion, green pepper and corn (drained). In a medium bowl, mix vinegar, sugar and oil. Add salt and pepper and blend well. Pour over vegetables and stir. Refrigerate overnight to let flavors blend. Serves 10-12.

Easy peasy: Favorite pea salad

I made pea salad for my husband’s family reunion earlier this month. I’ll not tell you that the children line up for it, but the adults sure do. This recipe is modified from one that my former mother-in-law has made for years at Christmas. She uses the tiny Le Seur brand peas (which are much better than any other canned pea). I started using frozen peas, thawed, more recently and I love the fresh taste it gives this recipe.

I used turkey bacon in this recipe because it’s what I had on hand. Whenever I make this dish, I always think it should be called “breakfast salad” since it has both bacon and eggs. The creaminess of the mayonnaise and tang from the vinegar make it delicious.

Here’s what you need:

1 pound green peas, thawed
¼ cup diced onion
4 ounce jar diced pimento
6-8 slices bacon, cooked and crumbled (I used turkey bacon)
3 hardboiled eggs, chopped
½ cup mayonnaise or plain yogurt
2 tablespoons sugar
2-3 tablespoons white vinegar
Salt and black pepper

Thaw the peas in a large bowl, then drain off any excess liquid. Add the onion, pimento, cooked bacon, chopped eggs, then the dressing ingredients: mayonnaise or yogurt, sugar, vinegar and salt and pepper. Blend all to combine, but be gentle so you don’t smash the peas. Refrigerate until serving. This recipe will make about 10-12 servings.

Start Your Ovens: Broccoli Salad Supreme

This is the first recipe I wanted to try after skimming through “Start Your Ovens: Cooking the Way it Ought’a Be.” The recipe is similar to other broccoli salad recipes I have seen and enjoyed – broccoli, raisins, onions and a dressing made from mayonnaise, vinegar and sugar. But the addition of roasted, salted cashews makes this version stand out. The nuts give the dish additional crunch and a memorable richness.

I hope you try some of the recipes from this wonderful book.

To make Broccoli Salad Supreme, here’s what you will need:

1 large bunch broccoli
I red onion, chopped
1 cup cashews
8-10 slices crisp cooked bacon, crumbled
½ cup raisins
1 cup mayonnaise
1/3 to ½ cup sugar
2-3 tablespoons vinegar

Discard the tough ends of the broccoli stems. Slice the remaining stems into bite-sized pieces; separate the florets into bite-sized portions. Combine the broccoli, onion, cashews, bacon and raisins in a bowl and toss gently.

Combine the mayonnaise, sugar and vinegar in a bowl and mix well.

Add to the broccoli mixture and toss to coat. Chill, covered for 6 to 10 hours. Yield: 6 to 8 servings.

I did make some modifications to this recipe (big surprise, huh?). I used both broccoli and cauliflower, and I used dried cranberries instead of raisins. Readers of this blog know I am a firm believer in using what you have on hand! I also substituted plain yogurt for half of the mayonnaise – it’s much lower in fat, but still gives a creamy consistency.

The verdict? This recipe is one of the best salad ideas I have tried and a new favorite to share. One other note: The recipe says the cashews are optional. Wrong. Their crunch and richness makes this dish.

Start Your Ovens: High-Octane Tomatoes

This recipe seems perfect for the official ccokbook of the Bristol Motor Speedway! High-Octane Tomatoes are easy to prepare, fun to eat and have just a splash of alcohol. This recipe was one of the first ones that really drew me into “Start Your Ovens: Cooking the Way it Ought’a Be” by the Junior League of Bristol.

With fresh tomatoes available at area farmers markets, grocery stores and backyard gardens, consider making this recipe soon. The book says: “These tomatoes will be the hit of your next cocktail party.”

High-Octane Tomatoes

60 grape tomatoes
1 tablespoon kosher salt, or to taste
Vodka to cover

Remove the stems from the tomatoes. Place the tomatoes in a sealable plastic bag. Add the salt. Pour enough vodka over the tomatoes to cover. Seal tightly. Marinate for 8 to 10 hours, turning occasionally; drain. Serve in a glass or silver bowl with wooden picks.

Yield: 20 servings.

Grilled porkchops and au gratin potatoes

This is one of my favorite storebought marinades: KC Masterpiece Chipotle and Lime. After a couple of months of enjoying this marinade on beef, chicken and shrimp, I finished the bottle on Saturday. Its final gift was to season some boneless pork chops that then made their way onto the gas grill. My husband raved about the flavor; it was the best use yet for this versatile marinade.

I served the chops with some au gratin potatoes that I mixed up before heading outside to grill. This was an excellent pairing – cheesy, creamy potatoes with the spicy pork. And since the potatoes need about an hour to cook, I could focus on cooking outside for a bit.

Au gratin potatoes was one of my mother’s favorite and most common side dishes. They are easy, delicious and pair well with just about any meat or vegetable. As a kid, we jokingly called au gratin potatoes “old rotten potatoes.” OK, an old tired joke. But now, as back then, the recipe was devoured.

Au Gratin Potatoes

3-4 medium sized potatoes (I used three Russet and one Yukon gold), scrubbed and cut into thin slices
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup grated Cheddar cheese
Salt and pepper

Preheat the oven to 350 degrees. Put the sliced potatoes in a 2 quart casserole dish that has been sprayed with non-stick cooking spray. Arrange the potatoes evenly – sometimes I even fan them out in circles. In a medium saucepan, melt the butter and blend in the flour. Using a whisk, blend in the milk. I usually add about half the milk, blend completely and wait for the sauce to thicken slightly, before adding the remaining milk. Add half the cheese and stir until melted completely. Season with salt and pepper.

Pour the cheese sauce over the potatoes, covering completely. Top with the remaining grated cheese. Cover the casserole dish with foil and bake in the 350 degree oven for 45 minutes to an hour. Remove the foil for the last 10-15 minutes so the top will brown.

After I grilled the pork chops and brought them inside, the potatoes still needed to tighten up and brown. I bumped the oven temp up to 400 for about 10 minutes and they were perfect. My husband is a huge fan. Making this dish is super simple and guaranteed to win raves. Add ham or leftover vegetables for a one-pot supper.

State Street Farmers Market

I'm excited to visit the State Street Farmers Market tomorrow. It is located in Bristol (on the Tennessee side, near Kiln Time pottery) and offers an abundance of local produce, flowers, jams, honey, milk, meat and more.

Last year, I tried to visit at least once a week -- the market is open on Saturday mornings and Wednesday afternoons. Most towns have vibrant and interesting farmers markets; the one in Abingdon, Va. is especially good. And consider visiting smaller ones like the Norton Friends and Farmers Market (Tuesday afternoons) or the one in Glade Spring (Saturday morning at the town square).

For anyone who needs convincing, here are some benefits to buying produce at a local farmers market. Check it out -- and look for me at a local farmers market soon.

Fresh asparagus makes me happy

As we approach Easter on Sunday, my thoughts have turned to favorite spring produce. Asparagus and green peas are two of my favorites. These tender vegetables do not hold up well to high heat needed for canning. Choose them fresh in season, or frozen year-round.

Asparagus is a terrific food – it provides a variety of nutrients and is a leading supplier of folic acid (which helps prevent neural tube birth defects, like spina bifida, and facial deformities like cleft palate). Many breads, cereals and other grain products are fortified with folic acid to reduce these birth defects – get the folic acid naturally by eating your asparagus!

The Michigan Asparagus Advisory Board, which works to promotes asparagus, notes that the vegetable is low in calories (4 calories per spear), contains no fat or cholesterol, is low in sodium and is a good source of B vitamins. And, in my humble opinion, it is a delicious vegetable that is ideal for grilling, sautéing or blanching.

But my favorite way to eat asparagus is simple: Wash asparagus and pat dry. Break off any woody stems. Bring a large pot of water to a boil and blanch the asparagus for about 4 minutes. Remove with a slotted spoon and drop the asparagus into a large pan of ice water (to stop the cooking). Drain and dry the asparagus, then put it in a large resealable bag (I use a gallon). Pour about a ½ cup of Italian dressing over the asparagus. Seal the bag and refrigerate several hours or overnight.

I love asparagus in soups, casseroles, grilled and steamed, but marinating it and eating it cold is my hands-down favorite. I hope you try it.

Pork fried rice

One of my favorite Asian dishes, fried rice, is really just a way for families to make use of leftovers. I tried my hand at this at home, with excellent results. With some leftover cooked rice, a bit of meat and vegetables and a couple of eggs, you can make something wonderful and inexpensive. If you are a vegetarian, this is a great way to use up a variety of veggies.

Pork fried rice

1 cup cooked pork, diced
1 cup carrots, diced
¼ cup green onions, diced
2 eggs
3 cups cooked rice, cooled (best if from an earlier meal and refrigerated until cold)
2 tablespoons soy sauce
1 teaspoon fish sauce
Oil

Get everything organized before you begin:

In a wok or large skillet heat 1 tablespoon of oil. Add the pork and carrots and stir fry for 3-4 minutes.

In a small bowl, beat the eggs with a tablespoon of water and the green onion; reserve about a tablespoon of onion to garnish. Pour the eggs into the pan, with the carrots and pork. Scramble the eggs into the vegetables and meat.

Add the rice, soy sauce and fish sauce; blend well and heat the rice through. Remove to a serving platter and garnish with remaining green onions. I served this dish with prepared spring rolls from the grocery store.