Mama Green's Cookbook

1/3 cup finely minced shallots (about one shallot)

1/2 t sesame oil

2 1/2-3 TBLE miso paste (try either red or white)

1 qt vegetable stock

1/4-1/2 cup diced firm tofu

3 TBLE chopped scallions (about 2 scallions)

1. In a medium sauce pan, over medium heat, saute shallots in oil until some slightly crispy

2. Add a little miso paste and then add vegetable stock.  Mix well and then add remainder of miso and mix again.  Bring to simmer.  Reduce heat to low and simmer 10-15 minutes.

3. Garnish with tofu and scallions.

Variations:  Add diced tofu while cooking.

Can add 2 dried shitake mushrooms (can use a Tble of the liquid from soaking mushrooms.  Also might add a bit of sherry,  little bit of cut up ginger root.

Other additions– eggs, vegetables…

1 cup lentils (I use red)

1 tble extra virgin oil

1 medium onion chopped

2 garlic cloves minced

1 carrot diced

1 stalk celery chopped

salt to taste

1 14-oz can pureed tomatoes

5 cups water

1 bouquet garni made with 2 sprigs rosemary and 1 bay leaf

Freshly ground pepper to taste

Grated parmesan or gruyere for serving

1 to 2 tble chopped flat leaf parsley

1. Heat the olive oil over medium heat in heavy soup pot or dutch oven, and add onion. Cook, stirring, until tender, about five minutes.  Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another five minutes until tender.  Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes.   Add the lentils, water, and salt to taste.  Bring to a boil.  Reduce the heat, cover and simmer gently one hour.  Taste and adjust seasonings.  Remove the bouquet, and stir in parsley.  Serve, garnishing each bowl with grated cheese.

Variation:  for an even more substantial, minestrone-like soup, add 1 cup pasta or rice just before serving.

2 sticks butter

1 c brown sugar

1 egg yolk

1 c flour

1/4 tsp salt

1 tsp vanilla

12 oz choc morsels

nuts for sprinkling

Blend with mixer until smooth.   Spread w/spatula on large cookie sheet with sides (17 x 11 1/2).  Bake 325 for about 20 minutes or until lightly browned.

Immediately after removing from oven spread top with chocolate morsels. Spread evenly and sprinkle with chopped walnuts or pecans.  Cool slightly, cut into squares. Don’t try to remove from pan until all cool.

Yield 2 3/4 cups

a pound mangoes (around 2 small) peeled and cut into large pieces

2 cups cranberries

1/2 medium unpeeled orange, seeded, and cut into large pieces

1/2 cup sugar

Pulse first three ingredients in food processor till coarsely done.  Transfer to medium bowl. Stir in sugar.  Let relish stand at least 30 minutes before serving.  Can be prepared 3 days ahead.  Cover and refridgerate

3 T minced fresh ginger

1 T minced fresh garlic

2 T dried coriander

4 T fresh lime juice

4 T honey

4 T Vegetable Stock

2 T low-sodium tamari (soy) sauce

1 T peanut oil

2 T canned, diced green chili peppers

4 skinless chicken breasts, boned and defatted

1 1/4 cups shredded bok choy

2 c shredded savoy cabbage

1 1/2 cu thinly sliced carrots

3/4 cu thinly sliced red bell peppers

2 T sliced almonds

2 cu cooked Japanese soba noodles

 1. combine ginger, garlic, coriander, lime juice, honey, veg. stock, tamari, oil, and chiles in a blender container and puree until smooth.

2. Divide sauce in half. Place chicken in a shallow glass baking dish and pour 1/2 of the sauce over the chicken. Cover and place in fridge overnight.  Refrigerate remaining sauce for the cabbage salad.

3. Preheat oven to 400

4. In a large salad bowl, combine bok choy, cabbage, carrots and red bell pepper with reserved sauce.  Mix well.  More flavorful if this step is done hours before serving.  overnight is okay too.

5. Place marinated chicken in a baking dish and roast in oven 10-15 minutes, or until juices run clear when pierced with fork. Slice each breast into 1/4 inch slices.

6. Place 1/2 cup soba noodles, 1 cup cabbage salad on a plate and top with chicken slices.

garnish each serving with 1 1/2 t almonds

makes 4 servings

if just making chicken and using full dressing recipe then double the chicken.  Serves more than 8.