Easy, Crunchy, Spicy, Asian Slaw

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(Becky, the Mama)
It was only four years ago that I discovered  that I am, in fact, a wee bit Irish! My great-grandmother,  who died when my paternal grandfather was just sixteen years old , was named Mary Kathryn McNally.  My grandfather loved her fiercely and my Aunt Ann told me that  his mother’s passing would remain, for most of his years, the saddest day of his life.  Saint Patrick’s Day took on new meaning once I realized I was part of the Irish clan.
Of course, like most Americans I am my own walking Melting Pot:  a Dash of Irish, a Sprinkle of  Spanish, a dollop of English  and who knows what other ingredients are mixing around in my gene pool?
To celebrate diversity, I decided to share my recipe for an Irish-Asian-Cajun fusion slaw today.   How’s that for eclectic?  It’s base is shredded cabbage and carrots — a nod to the Irish.  But it’s quickly marinated in an Asian-sesame dressing with hints of Cajun red pepper spice for added kick.
My son popped in the other day, found a large bowl of this slaw in my fridge and ate nearly the whole thing!  He loved it and asked for the recipe, a high compliment since he is a talented cook and foodie. This crunchy, refreshing slaw is a perfect Spring and Summer side-dish, a nice alternative to a lettuce salad and even easier to throw together.
Some of you may be stumped on how to decorate your table for tonight’s meal or event.  So I wanted to suggest this green themed table decoration for your Saint Patrick Day’s Party:
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(If you’ve not already heard us shout it from the mountain tops:  our newest book, Nourished: A Search for Health, Happiness and a Full Night’s Sleep is out and available everywhere books are sold, in stores and online!)
And now, an Irish blessin’ for all our beloved readers!
May your hearth be warm, your holidays grand, and the Good Lord hold you in the palm of his hand. 
Crunchy, Spicy, St. Patty’s Day Slaw 
1 lb ready-shredded cabbage slaw (green and purple cabbage and carrots)
1/3 cup rice vinegar (or any mild white vinegar)
3 T. sugar
1 T. water
1 t. salt 
1/2 t. Cajun seasoned salt (I like Tony’s Cajun Seasoning)
1 /2 t. pepper 
1/2 t. celery seed (optional)
2 T. sesame oil
1 T. black sesame seeds
2 T. sliced almonds or sunflower seeds 
Optional for added heat: few shakes of Tabasco or other pepper sauce
Directions:
Whisk all the ingredients above, except for the coleslaw and almonds (or sunflower seeds).  Pour over coleslaw in a big roomy bowl, and toss with tongs, turning until the dressing has coated the slaw.  (The slaw will absorb the dressing and get a bit softer and juicier as it sits a few minutes).  Just before serving,  toss in the almonds or sunflower seeds. Check seasonings and add a few shakes of Tabasco if you want more heat.
Store leftovers in an air tight container.
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Crunchy, Easy, Refrigerator Pickled Cucumbers & Red Onions

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(Becky, the Mama) Now that summertime is here in Colorado,  it is hard for me to stay away from the  perfect weather on our inviting back porch!

 

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We nap, visit and eat outside as much as humanly possible.  Yesterday, we hosted a group of young couples and little ones for an outdoor brunch.  A friend dropped by last night and we enjoyed a plate of nachos and cool drinks as we rocked and swung and chatted in the evening breeze. Tonight we had some dear friends and their little girls over for an old-fashioned supper-on-the-porch that brought back memories of meals around my own grandmother’s table.  I made garlic & lemon roast chicken, baked sweet potatoes, Asian peanut buttery green beans (recipe to come soon!), corn, and my simple rustic, pastry-style cherry-blueberry cobbler (a festive July 4 recipe, by the way, with a little scoop of vanilla ice cream and raspberrg sorbet).

But it was the refreshing side-dish that I prepared for tonight’s meal that made me wax nostalgic for potlucks and  picnic tables of my childhood: sweet n’ sour refrigerator pickled cucumbers & onions.  I updated this beloved Grandma dish by using the small Asian or Persian cucumbers that are often sold in little packages of six to twelve, and becoming increasingly popular in grocery stores everywhere.   Sliced a little on the thick side they hold their crunch for days in this pickling liquid. I like to keep a container of these marinated cucumbers and onions hand in the fridge all summer long to add a crisp, cold delightful punch to almost any meal.

You can get creative and  add some diced fresh tomatoes, olives, artichoke hearts or any kind of cooked beans and a handful of fresh chopped herbs to this basic dish to create a quick, pretty, refreshing marinated salad for potlucks, picnics and summertime side-dishes. Crunch on and enjoy!

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Crunchy, Easy, Refrigerator Pickled Cucumbers & Red Onions

 

 6 to 8 small Asian or Persian cucumbers, sliced about 3/4 inch (leave peel on)

1 small red onion, peeled and sliced thin, pulled apart in strands

1 cup white vinegar

1 cup water

1/4 to 1/3 cup sugar (depending on desired sweetness)

1 T. sea salt

T. dried dill (or 2 T. fresh chopped dill)

1 T. celery seed

1 T. black sesame seeds (optional)

 

Directions: Mix all of the above together in a dish with a lid.  Let the mixture sit on the counter , with lid on top, at room temperature for about an hour and then put in fridge to chill until ready to serve. (Let the veggies marinate at least 3 hours for the best flavor through-out.)  Will keep in fridge up to a week, maintaining its crunch.

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Garlic Cashew Cream Sauce (oil-free, vegan, plant-based)

Garlic Cashew Cream Sauce - Laugh, Cry, Cook

When I worked at the Olive Garden in college, the biggest temptation was the bread drawer, the place where the fresh-out-of-the-oven garlicky bread sticks keep warm until they are to be swaddled in cloth like little dough baby Jesuses and placed in a basket, then delivered to anxious guests alongside a family-sized salad with large clumsy tongs.

Here’s a little server secret: to maximize your salad and breadstick dining pleasure, don’t bother asking for extra dressing or scooping up the last bit swimming at the bottom of the salad bowl. The real indulgence comes in dipping them into a boat of alfredo sauce, it’s a combination you won’t long forget. And the only thing it will cost you is $2.50, 380 calories and 35 grams of fat! Yeah sorry….total buzz kill. But good news is ahead.

This morning, an idea for a simple garlic cream sauce recipe popped into my head. It sounded so easy that right there at 10am, I whipped it up in my Vitamix.  And when I opened the blender top ten minutes later, the steaming creamy sauce brought me right back to my shifts at the OG. The smell of garlic filling the air as you opened the bread drawer and winked to the cook for a little ramekin of alfredo. The combination so naughty, yet so irresistible. Hungry servers gathered around to share the quick indulgence, all the while looking out of the corner of our eyes to make sure a manager wasn’t swinging through the kitchen door or the skinny girl with self-control wasn’t looking down on us with judgement.

Somehow this sauce captures that naughty thrilling indulgence – the taste of garlic and cream dancing on your tastebud – but it’s oh so right in so many ways. No oil, no dairy, no cholestorol, just healthy fats from cashews. And with a rich creamy sauce like this, who really needs a refined white flour breadstick to dunk in it? Serve it over whole wheat pasta or vegetables or dip your favorite toasted whole grain baguette in it and you’ll be every bit as satisfied. It’s mind blowingly delicious and the easiest cream sauce I’ve made yet. I see many spin-offs of this in my future. Add a little cayenne for some heat, roast the garlic, garnish with some basil to brighten it up for spring, maybe even add some spinach and artichokes and cook it down to a thick appetizer dip. Oh the potential!

Note: I did not pre-saute the garlic, so it has a little bit of that raw garlic bite…that will stay the evening with you. I am a sucker for garlic, but if you like your garlic a little more milder and not as an overnight guest, then you may want to mince and saute it in a touch of water or olive oil before adding it in.

Vegan Garlic Cream Sauce - Laugh, Cry, Cook

Garlic Cashew Cream Sauce

Recipe from http://www.laughcrycook.com

Makes enough for 16 ounces of cooked pasta (about four large servings)

1 cup raw cashews
1/4 cup nutritional yeast (available at health markets)
1/4 – 1/2 teaspoon salt
2 large or 3-4 small garlic cloves
2 teaspoons cornstarch (flour will probably work too, but you’ll probably need 3-4 teaspoons)
2 cups milk (I used unsweetened almond milk)
4 teaspoons lemon juice

Vitamix or High-Speed Blender Directions

1. Blend cashews, nutritional yeast, and 1/4 teaspoon of salt into a powder. Scrape corners down.

2. Add garlic, cornstarch, 1/2 of milk. Blend until combined.

3. Add remaining milk and blend on high speed until hot and steamy (about five to seven minutes) and to the thickness desired.

4. Blend in lemon juice  and check for seasoning. Add more salt if desired.

5. Serve over pasta or vegetables or as a dipping sauce for bread. Sprinkle individual servings with a touch of pepper.

Vitamix is having a sale on their reconditioned models this month (January 2014). I bought the standard reconditioned model in November when they had the same sale and have officially fallen into the “How did I ever live without it?!” camp. You can use the code 06-009318 at Vitamix.com to get free shipping and to help support Laugh, Cry, Cook.

Food Processor/Stove Top Instructions

1. In a food processor blend cashews, nutritional yeast, and 1/4 teaspoon of salt into a powder. Scrape down sides as needed.

2. Mince garlic finely or use microplaner to grate into food processor.

3. Stir cornstarch into 1cup of milk. Add to food processor and blend until well combined.

3. Add remaining milk. Blend again.

4. Transfer to stovetop sauce pan and heat on medium to medium high, stirring often until it is heated through and reached the desired consistency (like a thick alfredo sauce).

4. Stir in lemon juice and check for seasoning. Add more salt if desired.

5. Serve over pasta or vegetables or as a dipping sauce for bread. Sprinkle individual servings with a touch of pepper.


Pomegranate Spritzer Gift Box + Recipe

Pomegranate Spritzers - Laugh, Cry, Cook

Teachers around the U.S are counting down those last few days of school. Christmas break is just a couple of days away. They made it. And you know what they deserve? To CELEBRATE!

My son is 2 1/2. His Mother’s Day Out teachers may not have to deal with testing or teenage attitudes…but they help potty train eleven children…and they are better at it than I am with one child. They do pinterest worthy activities EVERY class day. They taught my child his colors, when all summer long EVERYTHING was blue. I seriously thought he was color blind…but no. They text me pictures of my son at sensory stations and my mother-guilt for not doing enough of these activites at home is lessened. They are my Pinterest arms and legs. My son will not grow up in a generation of Pin Kids and be the only one who never played in a “sensory bin.” Thank you Mrs. H and Mrs. T!

So cheers to teachers everywhere. If you are a teacher, I hope someone is celebrating you this week…and if not, I raise my glass to you. Here’s what my son’s teachers and his school’s director are getting from The Randolphs this year. It’s not expensive, but I hope it expresses how grateful we are for them…because we totally are!

Pomegranate Spritzer Gift Box

The makings of pomegranate spritzers and some delicious dark chocolate covered almonds (I bought the Archer’s brand from Target. They are dairy-free and dangerously tasty). I had these little gratitude stones from one of my old clients Michele Wahlder. She had them made up to go with her book Alphatudes: The Alphabet of Gratitude, which also makes an absolutely beautiful gift or addition to a gift basket.

Homemade Simple Syrup is so easy and CHEAP, but adds a nice homemade touch to this gift. Simply boil equal parts sugar and water until the sugar dissolves. I did one cup of each and filled three medium sized baby food jars. (If I’d thought ahead, I’d have bought small mason jars–so much cuter–but I went with what I had). You can sweeten any drink (iced tea, cocktails, coffee) with simple syrup without leaving undissolved granules of sugar in the bottom. It’s also the perfect stocking stuffer for the sweet tea lovers in your life.

Simple Syrup - Laugh Cry Cook

You can also make all sorts of flavored simple syrups for a special touch by adding things like peeled ginger, jalapeno, orange peel, mint, or basil. Unflavored syrups will keep for about a month in the refrigerator. Most flavored will keep for 2-3 weeks. Just toss it when it gets cloudy.

I took the pictures of the finished boxes before school. Of course, I take pictures of the one where I ironically misspelled "simple." Maybe I shouldn't have been sampling the recipe as I made up these cards. :)

I took the pictures of the finished boxes in a hurry before school. Of course, I take pictures of the one where I ironically misspelled “simple.” Maybe I shouldn’t have been sampling the recipe as I made up these cards. 🙂

Pomegranate Spritzers

Makes one drink

2 ounces pomegranate juice
2 ounces sparkling water
.5 – 1 ounce simple syrup (see below for recipe)
Optional: 1.5 ounces of white rum or vodka
Wedge of Lemon

Pour all ingredients into a martini glass. Squeeze in lemon wedge. Give it a gentle stir. Add some ice cubes if needed. Serve. (You can shake the pomegranate juice, optional rum or vodka, and simple syrup in a shaker with ice and then top with sparkling water and lemon  if you’re bothered by a few cubes of ice in your martini glass.)

Simple Syrup

1 cup sugar
1 cup water

Put sugar and water in a pan. Bring to boil. Boil until the sugar dissolves. Only takes a few seconds. Remove from heat. Let cool. (You can also just put sugar and water in a jar and shake, shake, shake until it dissolves.) Store in refrigerator for up to one month or until it gets cloudy.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Pomegranate Spritzer
The URL: http://wp.me/p1UwM9-18G


30 Minute AMAZING Lemon Pepper Chicken Noodle Soup

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In early November, Greg and I  arrived in sunny Southern California for a week of much longed-for and needed vacation.  I took no time in shimmying into my bathing suit (and immediately donning a cover-up), loading my tote bag with “beach reads” and a pair of sunglasses.  I snapped a picture of the glistening pool, palm trees, blue sky and mountains in the distance, then posted it to Facebook extolling the joys of time away!  Savored every moment of  sunshine that first day of vacation, went back to the condo enjoyed a relaxing evening  and fell asleep.

The next morning I woke to find that my skin was hot, my body aching, my throat swollen, my head felt about twice its normal size,  and my ears seemed stuffed with cotton.  Greg too had caught the bug, but he had taken the flu shot earlier in the month, so his misery was limited in time and scope.  I did not get the shot, so my misery knew no bounds. There was no doubt about it:  I had the flu.  I don’t really remember much about the next next six days of “vacation” as I spent most of it sleeping or on drugs.

When I am sick, Greg does a fine job caring for me, truly he does.  That entire week he was the one who braved getting out and going to the store, ferrying in rations of cold medicine, cough drops and canned chicken soup.  But the truth is,  I wish I  could have a Well Me to take care of the Sick Me, because the Well Me makes a killer homemade chicken soup.

This one uses one of my favorite Trader Joe’s products: Lemon Pepper Pappardelle Pasta.   The lemon flavor is not overly strong and the texture of these noodles is perfect for chicken soup: firm but tender –a near-perfect pasta product!

The great thing about this homemade soup is that it only takes 30 minutes to make but tastes like you’ve toiled in the kitchen all day.  The special noodles take it to a “gourmet” level that you would be proud to serve to guests.

I believe this easy chicken soup will become your go-to recipe to serve on a chilly day, make for a sick family member or cheer up a friend with the flu.  (You might also consider tucking in a copy of We Laugh, We Cry, We Cook for your friend.  Nothing cures what ails you like homemade soup and laughter.)  It is also easy to “veganize” this dish, and I’ll list alternative ingredients in the recipe below.

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Fast & Easy Lemon-Pepper Pappardelle Chicken Soup

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Ingredients

2  T. olive oil (or oil and butter combo)

2 T. flour

4 cups of chicken or veggie broth

½ c. water

½ c. milk or almond milk

3 cloves garlic, grated or pressed

4 oz. Lemon Pepper Pappardelle Noodles, broken into 1 – 2 inch pieces (Trader Joe’s brand recommended/ 4 ozs is about ½ a package.  Unflavored Pappardelle or other wide noodle will also work if you prefer or cannot find pappardelle pasta at your grocery store.)

4 carrots, peeled and diced (the smaller the dice or slice, the faster they’ll cook)

3 large mushrooms, diced

2 cups of cooked chicken, pulled from a deli roasted chicken (I like to keep some of the pieces fairly large, some small. )

*VEGANS can substitute a can of big butter beans or your favorite vegan chicken substitute for the meat.  But add toward the end of cooking.

½ c. frozen corn

½ c. frozen peas

½ to 1 t. salt (you’ll have to taste test because some broths and chickens are saltier than others)

½ to 1 t. pepper (according to your taste)

½ to 1 t. your favorite dried herbs  ( I use a little Italian seasoning, a little basil)

Dash hot sauce to taste (like Tabasco)

Directions

In a big soup pot, heat the oil or oil/butter combination until it begins to bubble.  Add flour and whisk this roux until smooth and bubbly.  Very slowly, and while still whisking with one hand, add one cup of the chicken broth, stirring until smooth.  Add the rest of the broth, the water, the milk and garlic, then  continue to stir and let it come to a boil.

Add the broken pappardelle noodles and carrots and mushrooms. Simmer this until the veggies and noodles are almost tender.   Add chicken, corn, peas, seasonings and dash of hot sauce. Continue to simmer until noodles and veggies are tender  (but not mushy) and heated through.  Adjust seasonings to taste.

We usually serve steaming bowls of this hearty soup with hot buttered cornbread and fresh apple slices.

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From: http://www.laughcrycook.com


Roasted Butternut Squash Mole Enchiladas

People often ask me how I cook with Jackson around. In We Laugh, We Cry, We Cook, I wrote about how cooking with him was kind of like cooking on an obstacle course. For a long time, that was what it felt like. But recently, I realized at this stage–the two’s–cooking with him is one of the easiest things on my to-do list to accomplish with him around. Not easy…but it’s something he’s come to feel at ease around. It’s kind of “our” thing.

I left him with a friend the other day for a few minutes and when I returned she shared this little conversation they had.

Sarah: Do you have a dog?
Jackson: No, I have a mommy.
Sarah: Oh, well that’s almost as good as a dog.
Jackson: Yeth, I cook with mommy.

Well, there you have it. Dogs don’t make very good cooking companions for kids, but mommies are very good for that.

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My other to-dos don’t have the same smiley affect on him. Writing with him around. Yeah right. Phone calls. Let’s just say, the last conference call I was on with our editor, I had to muffle the phone while I hollered, “Jackson, don’t stick your head through the fence” and then again while he hollered, “Noooooo! Don’t wipe meeee!” as I was trying to discreetly potty train mid-call.

Cooking is mostly a piece of cake…because he can participate, he can be a helper. And even when he can’t help with something like chopping onions, he’s still content because we’re together and I’m talking to him, not somebody else on the phone or looking at a computer screen.

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And with a little creativity, there’s almost always a way to get a child involved in the cooking if they want to be.

Butternut Squash Puzzle

I don’t cook every day, but the days I do, the moments we are in the kitchen together, are often the moments we enjoy the most. The kitchen is a place where our lives intersect, where my almost 30-year old female joys and interests cross with my two-year old little boy’s interests. I don’t have to pretend that the lego tower we just built is the tallest most amazing piece of architecture I’ve ever seen. He doesn’t have to be patient with me as I make a quick call or pick up groceries. The smells of cloves and cinnamon, the colorful block puzzle from butternut squash, the sound of the blender engine purring excite us both. We don’t have to pretend. We just have to be. Together.

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Roasted Butternut Squash Mole Enchiladas

Serves 4

5 cups diced butternut squash

1 tablespoon oil (canola, olive, grapeseed)

1 teaspoon brown sugar

1/4 teaspoon chili powder

1/4 teaspoon cinnamon

8-10 corn tortillas

1/2 cup raisins, soaked for 10 minutes in warm water and drained (optional)

2 cups Mole Sauce (I used this easy recipe from Vegetarian Times)*

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Preheat oven to 400. Toss butternut sqaush with canola oil, brown sugar, chili powder, and cinnamon. Bake at 400 for 20 minutes or until tender and cooked through. Resist temptation to eat all the squash now.

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Reduce oven temp to 350. Ladle 1/2 cup mole sauce into bottom of a 9×13 casserole dish.  Wrap corn tortillas in a damp paper towel and heat in microwave for about 30 seconds, just enough to warm them up and make them pliable. Dip corn tortilla into mole sauce. Fill with about two tablespoons of butternut squash and a sprinkle of raisins. Roll up. Repeat. Ladle a generous amount of sauce on top. Bake at 350 for 15 minutes.

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I didn’t put the raisins in when I took pictures, but I should have! I added them to the top and it really made the dish, so I incorporated them into the final recipe.

Serve with black or wild rice. The nuttiness from the black rice went perfectly with this dish. 

*I blended half of the sauce this time. I think I’d leave it unblended next time though, because it was a lot prettier unblended.

On a really rough day, cooking these Spinach & Mushroom Mole Enchiladas and Roasted Butternut Squash Enchiladas (not pictured) with Jackson was the bright spot, the only time in a full day that all was well in our wold, the two of us cooking side by side happy to be doing something we both love together. (Then came the epic awful, rocking him for an hour and half because that's all that was left in me, awful night.)

Same sauce unblended on spinach and mushroom enchiladas. Much much prettier, eh?


Easy Moo Shu Veggie or Chicken Wraps

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“Come, let’s be a comfortable couple and take care of each other! How glad we shall be, that we have somebody we are fond of always, to talk to and sit with.”  Charles Dickens

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My husband Greg and I love our little pleasurable routines.  It really doesn’t take much to make us happy.  We don’t need high adventure, fast cars, tall mountains, or Broadway plays.  We get a kick out of watching Jay Leno’s “headlines” segment on Monday nights and reruns of “30 Rock”. We can’t wait to snuggle up on Sundays to watch Downton Abbey when it reappears on PBS this winter.  He often watches sports, while I contentedly piddle on Facebook from a comfy loveseat nearby.

We enjoy quiet road trips with Dean Martin and Frank Sinatra playing in the background more than attending rousing stage concerts.  Greg stands and greets me with a kiss every morning as I stumble into the kitchen; me waking up to my first cup of coffee two hours after he’s greeted the morning. We watch Brian Williams tell the news every evening (in his friendly voice,  even the worst disasters sound less terrible).  Then I serve our suppers,  all prettily plated,  as we eat in living room, our feet up, hearts at ease. We usually clean up the unbelievably messy kitchen, afterwards, together.

 During the summer we meet outside on the porch swing for Happy Hour and conversation at 5:00 p.m.  We go to bed, each reading our e-books, a glass of ice water on my bedside table.  I slather on Lemon Cream Lotion and Greg always says I smell like lemon pie before he kisses me goodnight, wishing me sweet dreams. Then he hands me the treasures that have somehow gathered on our bed during the day: hair clips, reading glasses, books, jewelry, pens and notebooks, stray socks, apple cores — clearing room for us to ease under the quilt and fall asleep.

We’re mostly One-Note Nellys without much need for variety or grand adventures.  We find, in the comfort of each other’s company, all the thrill we generally need.  A free evening with nothing planned  is typically our idea of perfection.

Our date night’s are inevitably to our favorite Asian restaurant, John Holly’s, followed by a movie. At John Holly’s I always order the same thing:  Moo-Shu Veggies. I pile them up on thin rice pancakes with a drizzle of thick salty-sweet Hoison Sauce and dash of sriracha, then rolled the delicious stuff up like a burrito.

This quick and savory-sweet recipe for Moo-Shu uses thin uncooked flour tortillas (easier to find than rice pancakes) and has become one of my favorite veggie based cook-at-home meals now.  Greg likes it with chicken but you can substitute edamame, tofu or scrambled egg (or combo thereof) to avoid meat and make this easily vegetarian or vegan.

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Easy Moo Shu Veggie or Chicken Wraps  

1 16 ounce package of pre-shredded  Asian or colorful Cole Slaw mix

1 cup fresh snow peas, chopped into ½ inch pieces

1 cup fresh chopped mushrooms, any kind

1 cup chopped or shredded cooked chicken (or sub 1/2 cup diced tofu, edamame or raw egg, whisked)

1 large clove garlic

1 T. olive oil

1 T. sesame oil

3 T. soy sauce

1 T. maple syrup, honey, molasses or brown sugar

salt & pepper to taste

4- 5 uncooked Tortillas (or the thinnest pre-cooked tortillas you can find)

½ cup Hoison Sauce (in Asian sections)

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¼ cup hot chili sauce or sriracha (optional, if you like heat)

1/2 cup cashew pieces or sliced almonds

Directions:

In a large skillet or walk, heat oils and 1 minced fresh garlic clove.  Toss in slaw, chopped snow peas and mushrooms.  Add chicken and/or tofu/egg. Cook until tender-crisp. Add soy and your choice of sweetener. Heat through.  Add salt or pepper if needed to season.

Lightly cook/brown the tortillas on a flat skillet.  Put about ½ cup of the hot veggie mix down the middle of each tortilla. Sprinkle with 2 T. sliced almonds or cashew pieces.  Drizzle on Hoison and dot with a little hot chili sauce or shriracha if you enjoy some heat with your Asian food.

 

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Roll up like a burrito and slice on the diagonal, in half to serve.

moo shoo pork 012Variations: Use any veggies you like: peppers, bean sprouts, water chestnuts, celery, some fresh grated ginger – use your taste and imagination.  Try using leftover beef, pork or shrimp instead. Experiment with different nuts or sesame seeds, sliced green onions, crispy Chinese noodles or fried won ton strips, perhaps a squeeze of fresh lime.