Not Yakisoba, J Version

A sugar and grain free dinner I can have while other family members have the Yakisoba.

Here's the Yakisoba recipe:
https://www.budgetbytes.com/chicken-yakisoba/

Here's my version:

• 2 3 oz. packages ramen noodles, seasoning packets discarded

• 1 tsp seasoned sesame oil
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 2 Tbsp ketchup 
• 1 Tbsp sugar 

• 1/4 cup seasoned rice vinegar
• 3/4 teaspoon chili garlic paste

• 1/6 wedge head red cabbage 
• 1 medium yellow onion 
• 2 medium carrots
• 2 stalk celery
• 2 cups brussel sprouts trimmed
• 8.5 ounces of cooked chicken

• 3 Tbsp vegetable oil
• 1 teas ginger paste
• half pound bella mushrooms, sliced.

Bring water to boil, cook noodles and drain.

Make Yakisoba sauce: sesame oil, soy sauce, worcestershire, ketchup and sugar.

Set aside.

Pull out food processor.

With shred wheel, grate the carrots.

With slice wheel, slice up onion, celery, brussel sprouts, cabbage, and chicken.  This makes about 9 cups, filling food processor.

In largest saute pan or wok,

heat oil

cook ginger paste and mushrooms until the mushrooms are cooked.

Add the vegetables and meat from the food processor

Stir fry.

When it is about done, remove half.

The Yakisoba half gets the yakisoba sauce and noodles.  Mix over heat to combine.

The J Version half gets 1/4 cup rice vinegar and the chili garlic paste.  MIx over heat to combine.

Sit down to dinner with others!

Yam, Arugula, and Pomegranate Salad for one

8 ounces of cooked spiced yam cubes (1.5 cups)
2 ounces of arugula (a lot)
2/3 cups of pomegranate seeds, Woodstock brand frozen recommended.
Red wine vinegar by dashes.

If using frozen pomegranate seeds, spread them out on dinner plate to begin thawing.

Warm up yams in microwave.

On regular sized dinner plate: pile up argula, dashes of red wine vinegar top with yams, top with pomegranate, more vinegar.  Eat. 

Baked Yam bites

5 yams
1 or 2 TB cooking oil for higher heat, although some people use olive oil anyway.
teaspoon good chili powder
teaspoon paprika
or such spices you are in the mood for.

Preheat oven to 425F

Spray oil and glass baking dish or baking sheet with silpat or parchment.

Peel and chop into 1 inch pieces five yams (organic yams tend to be small)  into work bowl.

Mix in oil.  Add spices, mix with spatula.

Spread out on baking sheet or in baking dish.

Bake for 30 minutes.

Makes 9 cups of yams

Baked Apple slices, version J

Preheat oven to 350 F

Cut up 5 or more apples, dropping your finished pieces into a glass baking dish.  Leave the peel on. 

Add 2 teaspoons of Bragg's Apple Cider per 5 apples.

Toss with cinnamon.

Bake for 20-30 minutes, until the apples are as firm-soft as you prefer.

Vermont Shakshuka for one, version J

Make ahead the tomato stew*

* if you're going to prepare one serving immediately, start preheating oven to 350 F.

1 TB olive oil

1 large onion sliced thin or diced

3 teaspoons chopped garlic

1 teaspoon ground cumin

1 teaspoon ground paprika

1/2 teaspoon quality chili powder

6 cups kale cut chiffonade

1 jar roasted red pepper, drained and chopped

1 28-ounce can diced tomato

Heat oil and cook onions medium-low for 15 minutes, until very soft.  If using fresh bell pepper, add it here.

Add garlic and spices, bring up heat.  Saute for one or two minutes.

Pour in tomatoes and drained chopped roasted bell pepper. 

Simmer until thickened, about ten minutes.

Store in glass container, put in refrigerator when cooled off somewhat.

To make One Serving:

Preheat oven to 350 F

Set out 2 eggs so they become less cold.  You can break them into two prep bowls if you like.

Heat smaller pan and spray with oil.

Add 1/3 of the stew (about 2 1/2 cups)

Bring to a bubble while oven is pre-heating, then keep heat low to prevent burn.

As oven passes 315 F, make hole in stew with spatula, and break egg into it.  Repeat for second egg.

Put pan in hot oven for 7 minutes.  10 minutes is overcooked, but also delicious.