Combine the vinegar, soy sauce, canola oil, sesame oil, Sriracha sauce, garlic, and ginger together. Mix well and set aside for at least 30 minutes to allow the flavors to mingle.

Cook the spaghetti per instructions. Drain then return to the pan along with the chicken, bell peppers, carrots, green onions, and the sauce; toss until the noodles, chicken, and vegetables are evenly coated with the sauce. Remove from the stove then add the basil and cilantro and toss to combine. Serve immediately. Enjoy.

* 1 egg
* 1 tablespoon water
* 1 tablespoon butter
* 1 tablespoon vegetable oil
* 1 onion, chopped
* 2 cups cooked white rice, cold
* 2 tablespoons soy sauce
* 1 teaspoon ground black pepper
* 1 cup cooked, chopped chicken meat

Directions

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Calories: 340 | Total Fat: 13.6g | Cholesterol: 119mg

Place a large pot of water over high heat to boil. When the water comes up to a bubble, add some salt and drop in the fettuccine. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.

Combine the hoisin and soy sauce together in a small bowl. Set aside.

In a 12-inch non-stick skillet, heat one tablespoon oil over medium heat. Add eggs and scramble. When done, scrape them onto a plate and reserve.

In the same skillet heat two tablespoons oil over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes (don’t overcook or pork will be tough!). Remove the meat from the pan onto the same plate as the eggs and keep warm.

Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the mushrooms to the pan and stir-fry until golden brown, 4-5 minutes.

Add the cabbage to the pan and stir-fry until tender, about 3 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken broth. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.

* 2-3 medium onions
* 2 inch piece of ginger
* 3-4 cloves of garlic
* 1 inch piece of jalapeno or 1-2 thai green chillies
* 2 tomatoes roughly chopped
* 1 small cauliflower washed and cut in to small florets (2 cups)
* 1 medium potato peeled and chopped in to medium pieces
* salt to taste
* 1/2 teaspoon dhaniya powder (coriander seed powder)
* 1/2 teaspoon haldi powder (turmeric)
* 1/2 teaspoon amchur powder (mango powder)
* a pinch or 2 of garam masala
* 2 tablespoons cilantro leaves chopped

Method
Place the onion, ginger, garlic and chillies in the food processor.

Process till everything is chopped (or chop with the knife).

Heat 2-3 tablespoons oil on high heat in a heavy based flat pan. Add the onion mixture and spread it out.

Add 2 roughly chopped tomatoes and spread on top of the onion mixture.

Spread the cauliflower florets and potatoes on top. Sprinkle the salt, dhaniya powder, haldi powder on top. Cover and cook on high heat for 10 minutes. Lower the heat to medium.
Check to see if the veggies are cooked through.
Using a large spoon or metal spatula, dig in the middle to check if the onions at the bottom are browned. If not, cook at high heat for a few minutes till the juices evaporate and the onion is browned.

Gently mix everything together. Sprinkle with amchur, garam masala and cilantro leaves.

Serve hot with rotis and yogurt/raita.

The seasoning in this dish is inspired by Baharat, a spice blend used in the Middle East. You may be able to buy jars of Baharat in Middle Eastern grocery stores; to substitute it for the seasonings in this recipe, start with 2 teaspoons and add it to taste, but be aware that packaged Baharat may be spicier than my seasoning mix.
1 large onion, coarsely chopped
1 cup yellow split peas, rinsed and picked over
6 cups water
2 dried red chile peppers
1-2 teaspoons salt, or to taste
2 tablespoons pomegranate molasses
1 large eggplant, diced
additional seasonings, to taste

Seitan
1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon mesquite or hickory seasoning (optional)
1/4 teaspoon freshly ground black pepper
1 tablespoon tahini or other nut butter
3/4 cup cold water

Seasoning Blend
1 teaspoon smoked paprika
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cardamom

Heat a large pot or pressure cooker and add the chopped onion. Cook, stirring, until onion is caramel colored and flecked with brown, 6-10 minutes. (Be careful not to burn.) Add the split peas, water, dried chilies, and seasoning blend. Cover and cook until split peas are dissolving. How long this takes will depend on the age of your split peas but allow at least an hour for regular stove-top cooking. (The peas I used were older, so I used the pressure cooker and cooked at high pressure for 16 minutes then quick-released.) Once cooked, split peas should still be very watery, not thick like soup. Add water as necessary to prevent drying out.

While the split-peas cook, prepare the seitan. Mix the dry ingredients together and add the cold water and tahini (or other nut butter). Mix well. Turn out on a board and knead several times. Flatten out the dough, and using a sharp knife, cut it into rough 1/2-3/4 inch cubes. Set cubes aside. Trim the eggplant and cut it into 1/2-inch pieces.

Once the split peas are completely tender and starting to fall apart, add the salt, pomegranate molasses, seitan, and eggplant to the pot. There should be enough liquid that the ingredients are just covered but are not floating. If necessary, add more water. Check seasonings and add more if necessary (I added about 1/2 teaspoon of cumin and coriander.) Cover loosely and cook at a low simmer, stirring often, for about 45 minutes, until seitan is firm and cooked all the way through and eggplant is tender. (Toward the end, be sure to stir from the bottom to avoid sticking.) Remove the chile peppers and serve in bowls with rice or pita bread.

Servings: 6

And how?
Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.

Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.

Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.

* 4 large flour tortillas (9-10 inches diameter)
* Butter
* 1/2 pound grated cheese, either mild or sharp cheddar, or Monterey Jack

Potential filling ingredients:

* Beans, cooked (black beans, pinto beans)
* Tomatoes, chopped
* Summer squash, chopped
* Onions (green onions, red onions, onion greens)
* Mushrooms (if using a lot, sauté first, to remove moisture)
* Cooked shredded chicken, pork, or beef
* Chiles, either from cooked green chiles, chopped pickled jalapenos, or salsa
* Cumin and/or chili powder for extra heat

Garnishes:

* Chopped avocado
* Chopped cilantro
* Thinly sliced iceberg lettuce dressed with vinegar and salt
* Sour cream
* Salsa

How?

Preheat oven to 350°F. Butter the bottoms and sides of a pie dish, approximately the same size as your tortillas (I used a 10-inch pyrex pie dish for 10-inch wide tortillas).

Place one tortilla on the bottom of the pie dish. Sprinkle some shredded cheese over the tortilla. At this point, you will begin to add your chosen filling ingredients, and layering the tortillas. Just make sure each layer has a generous sprinkling of cheese. In the pictured example, I used cheese, black beans, and onion greens on the first layer. Then I added another tortilla on top of that and put chopped zucchini, chopped tomato, chopped pickled jalapenos, and more shredded cheese. I also sprinkled a little cumin and chili powder on this layer. I added another tortilla and put more shredded cheese, more black beans, tomatoes and onions. Top off your layers with one last flour tortilla. Spread a little butter over the surface of this tortilla.

Cover the dish with aluminum foil. Put in oven for 30 minutes on 350°F. Then remove the foil and increase the heat to 400°F. Cook for another 15-20 minutes, until the top is lightly browned. Remove from oven. Let cool for 10 minutes before serving. Cut into quarters.

Serve with chopped avocados, shredded lettuce, cilantro, salsa, and/or sour cream.

Serves 4.

In *LARGE stock pot or Dutch oven* combine all ingredients except sausage and bring to a boil. Cover and simmer until cabbage is nearly done, then add sausage and simmer until done. A skillet of hot buttermilk cornbread is the ideal accompaniment for this soup.

*I usually make this in a 5 quart Dutch oven and often have to transfer some of it to another pot because my Dutch oven won’t hold it all.