Tuesday, October 26, 2010
It would appear that Fatass' loyalty to the Giants has come into question by a few folks. Fatass has heard the word "bandwagon" at least twice. Yes, one of those nice people is the Boss' daughter. As you can see from the picture above, Boss' daughter is a die-hard and also one of the folks that will be taking care of Fatass in her old age. Best be nice or Fatass is liable to get oatmeal three times a day!
Back to business...We know Fatass has low self-esteem and can be a wee defensive but truth be told, Fatass has been a Giants fan since she was a little dumpling. She took a brief vacation during the Scary-Barry years. I know some of you consider that a fair-weather fan, but Fatass had to take a stand. It's all about principles. Fatass is back so tread softly lil kittens!
So Boss' daughter, bless her heart, has also requested some vegetarian recipes. Again, since she'll be taking care of Fatass during the golden years, I'd best comply...
You can use any greens for this recipe but I believe Orach is in season now.
2 cups cleaned and lightly chopped orach leaves
1 onion, chopped
2 cloves garlic, minced
Salt & Pepper to taste
Olive oil to taste
Toasted pine nuts
2 cups hot cooked pasta, twirly shapes work best to get all caught in the pasta
Saute the onion and garlic in the moderately hot oil (about 1-2 Tablespoons) until soft, add the greens and the salt-n-peppa. Cook until the greens are wilted, about 2 minutes, depending on how hot your pan is. Add the pine nuts and serve.
In a bowl add equal parts of mayo and sour cream and add the rest to taste. Easy on the sugar.
1 bag broccoli slaw
Crisp apple, chopped
In a bowl add the slaw, chopped walnuts, dried cranberries and chopped apple. Gradually add the dressing to the slaw, stir and taste for season.
8 cups Veggie or chicken bullion
1/2 chayote squash, thinly sliced
½ leek, thinly sliced
1tsp ginger, thinly julienne
3-4 heads baby bok choy, evenly sliced
½ container extra firm tofu, julienne
1 tbsp. sesame oil
black pepper garni, freshly ground
bean thread noodles
To make the black pepper garni, take a tea-ball and fill with freshly ground pepper; at least 2 tablespoons. Swish it in the boiling broth for a few minutes and taste for spiciness. No spicy enough, keep swishing.
Put the bean thread noodles in a bowl and cover with water. Put in the microwave on high for about 3-5 minutes until aldente.
Slice all the veggies, meat and tofu evenly.
Throw the veggies, noodles and tofu as well as the sesame oil into the broth and cook for about 5 minutes. Serve.