Roasted Vegetables with Wild Rice & Balsamic Reduction

Roasted Vegetables with Wild Rice & Balsamic Reduction

Roasted Vegetables with Wild Rice & Balsamic Reduction

She wasn’t kidding, my sister Jill, that is.  She has been raving about the glories of balsamic vinegar reduction for ages, but I finally succumbed.  I’m delighted that I finally listened & tried it for myself!  Jill is one of my 3 sisters, the one who has the elegant dinner parties, of which she cooks & bakes all on her own.  She’s very skilled in the kitchen, and entertains like no one’s business!  (Why is it that I feel like I’m naming off the personalities of the Spice Girls whenever I describe one of my sisters?)!  Yikes!

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Garden Salad with Yogurt Feta Vinaigrette

Garden Salad with Yogurt Feta Vinaigrette

Garden Salad with Yogurt Feta Vinaigrette

My usual preparation of any type of vinaigrette salad, is to add the oil, vinegar & seasonings straight onto the salad.  I’ll call this my “toss and taste” method, and once again does not involve a recipe.  So adding ingredients to a bowl, I forced myself to measure & taste as I went, and I came up with this dressing recipe.  I don’t normally use yogurt, but as I mentioned in another post, I am trying to teach myself to cook with Greek yogurt as a healthier alternative.   Continue reading

Veggie Egg Foo Young

Veggie Egg Foo Young

Veggie Egg Foo Young

How do you make Egg Foo Young? Well, I’m not sure of the “proper” way to make it, I just know what I do.  This was one of those recipes that was born out of necessity.  Years ago when I worked outside of my home, I worked the swing shift.  I wanted to bring homemade food for “lunch” or in this case it was dinner.  If I felt organized, I’d prep things, then freeze them into individual dinners.  It sure made life easier for me, and in the long run it was a time saver, less expensive, and healthier, too.  Egg Foo Young was one of those “go to” meals for me, and I’d use whatever I had on hand.  Sometimes, for example, I’d use crooked neck yellow squash, sliced up in place of the bean sprouts.  I’d pack a little scoopful of seasoned rice on the side, and I was ready to go! Continue reading