I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Asian Vegetable Skillet

1 cup onion chunks
1 Tbsp. vegetable oil
1 cup snow peas, stems removed
1 cup fresh bean sprouts
1/2 cup cherry tomatoes, halved
2 Tbsp. brown sugar
1 Tbsp. soy sauce
1 Tbsp. cider vinegar
1 tsp. grated, fresh ginger root
1/3 cup sliced or slivered almonds, toasted

Saute onions in oil in a large skillet until lightly cooked but not soft. Stir in snow peas, cook until tender-crisp. Add bean sprouts and tomatoes. Blend brown sugar with soy sauce, vinegar and grated ginger. Stir into vegetable mixture and heat through. Stir in almonds, tossing to coat evenly. Makes 4 servings, 3 W.W. points per serving.
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