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From the webcomic johnny wander

2 large chicken breasts, cubed (or 2, maybe 3? blocks of tofu)
1 15oz can of pumpkin puree
1 15oz can of reduced sodium chicken broth. For my purposes I will probably take 1tbsp miso + water
1 8ox box of S&B Golden Curry
4 carrots, peeled and diced
3 big potatoes, peeled and diced
1 large onion, diced
2 garlic cloves, diced
1 tbsp ginger (grated fresh; 1/4 tsp ground ginger)
cream or milk to taste

Welcome vegetable additions: tomato, apple, sweet potato, peas, squash, eggplant, pepper, celery.

1. Add all ingredients, except milk, to slow cooker.
2. Just barely cover all ingredients with water.
3. Cover and cook - high 4h, low 8h. Stir every few hours.
4. Add cream to taste. Serve.

Freezes well. Pair with rice.

-sauce mixture: 1/2 tsp sugar, 2 tsp light soy sauce, 1/2 tsp dark soy sauce, stir until sugar is dissolved.
-dry spice mixture: 1 tsp kosher salt, 2 pinches white pepper, 1/2 tsp MSG
-eggs, seasoned with a pinch of salt and a pinch of msg
-1 tbsp neutral oil
-2 oz marinated chicken
-1/2 cup medium diced onion
-2 tbsp medium diced carrot
-2 cloves roughly chopped garlic
-2 cups cooled rice
-2 tbsp frozen peas
-handful bean sprouts
-2 tbsp of shaoxing wine
-2 tablespoon sliced green onion
-1 teaspoon of toasted sesame oil



heat wok medium-high until you see light wisps of smoke.

add 1 tsbp of neutral oil and swirl until lightly shimmering.

turn heat to medium-low and add 2 beaten eggs. eggs will puff up. let sit for 15-20 seconds, then start lightly stirring to scramble. remove to bowl set aside.

return wok to medium-high heat and wipe out egg residue with paper towel.

when wok is heated, add 1 tbsp neutral oil and swirl until lightly shimmering.

add 2 oz. of marinated chicken. push down so that it is all one layer, cook for 30-45 seconds or until starting to brown on one side. then mix and cook until 90% cooked. remove to egg bowl and set aside.

return wok to medium-high heat, do not wipe down. when wok is heated, add 1 tbsp neutral oil and swirl until lightly shimmering.

add 1/2 cup medium diced onion, 2 tbsp medium diced carrot. cook 1-2 minutes until onion is translucent but still has a bit of bite to it, and then add 2 cloves roughly chopped garlic. saute for 15-20 seconds, then add 2 cups of cooled rice.

stir vegetables into rice, and then gently press down until the rice-vegetable mixture is one even layer in the pan. break up any large chunks of white rice you see with the tip of your cooking utensil. constantly stir and flip the rice so that all sides get fried.

if your rice is too dry, add a little more oil.

after a few minutes, toss in the chicken and egg and incorporate it into the mixture. push everything to the center of the pan and then add the sauce mixture around the outside of the rim, NOT on the center of the rice.

stir the rice so the sauce is fully incorporated and no white chunks of rice remain.

toss in dry spice mixture and stir it in until well incorporated.

add 2 tablespoons of frozen peas and a handful of bean sprouts. Gently mix in.

Push everything to the center of the pan and deglaze with 2 tbsp of shaoxing wine and immediately stir in the rice. Cook off the alcohol for 20-30 seconds, then turn off heat.

Add 2 tablespoon sliced green onion and 1 teaspoon of toasted sesame oil. Stir in thoroughly. Add extra salt and white pepper if needed at this stage, and serve.

Lasagna:
12 noodles of lasagna
2 24 oz jar of Vodka sauce
4 cups mozz cheese
Parm cheese
1ib sausage
1ib turkey beef
1 15oz container of ricotta
Parsley
Salt
Pepper
Italian seasoning
1medium onion
3 cloves garlic
1egf
Combine ricotta egg and 3 tablespoons of parsley garlic Italian seasoning and red pepper flakes cover with towel set aside in fridge for 1 hour prior to cooking with towel on top to absorb moisture
Cook lasagna noodles for ten minutes until aldente with olive oil and salt set aside
Add onion to skillet Cook until translucent add beef and sausage until cooked through then add garlic
Drain meat
Add meat to sauce
Grease 13x9 pan
Add meat sauce as first layer
Then 4 lasagna noodles
Then 1/3 of ricotta mix
Then 1 cup mozzarella cheese
Then 2 tablespoons of parm cheese
Repeat two more times
Add remaining sauce and cheese on top layer
Bake at 375 for 25 minutes covered and then Uncovered for 15-20 mins and let cool for 20-25 mins

Dolly Parton's biscuit gravy recipe

Every now and then I'll make my husband, Carl, an extra special breakfast. Some of our favorites are Southern staples like sausage patties and flaky biscuits, and this creamy milk gravy is the perfect topping.

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon freshly ground black pepper
2½ cups whole milk
1/2 cup heavy whipping cream
biscuits and sausage patties, for serving

Preparation

In a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth.

Pour the mixture into skillet or saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes, or until thickened.

Serve over biscuits and sausage patties.

from https://www.justonecookbook.com/mapo-tofu/

2 cloves garlic
1 inch ginger (2.5 cm)
2 green onions/scallions
14 oz silken/soft tofu (396 g)
1 Tbsp neutral-flavored oil (vegetable, canola, etc)
½ lb ground pork (227 g; or any other meat/veggies of your choice)

Seasonings

2 ½ Tbsp Doubanjiang (spicy chili bean sauce/broad bean paste) I use 1 ½ Tbsp Doubanjiang (non-spicy) and 1 Tbsp Ladoubanjigang (spicy). You can buy the non-spicy one from this shop online. More information on how to differentiate spicy from non-spicy. You can use just non-spicy if you want.
2 Tbsp mirin
1 Tbsp miso
1 Tbsp oyster sauce (if allergic to shellfish like I am: replace with soy sauce, hoisin sauce, or fish sauce)
½ Tbsp soy sauce
1 tsp sesame oil (roasted)
1 tsp potato starch/cornstarch
4 Tbsp water

Instructions

Gather all the ingredients. Draining tofu: silken tofu is delicate. First, unmold the tofu by running a knife along the edge. Then carefully drain it. You can let it drain on a plate and pour off the water. You can also drain it on paper towels or dishtowels but avoid waffle weave, as the tofu can get trapped in the towel!

Combine all the ingredients for Seasonings (2 ½ Tbsp Chili Bean Sauce and/or Broad Bean Paste, 2 Tbsp mirin, 1 Tbsp miso, 1 Tbsp. oyster sauce, ½ Tbsp soy sauce, 1 tsp sesame oil, 1 tsp corn starch, 4 Tbsp water) in a bowl and mix well together.

Mince the garlic cloves and ginger finely.

Cut the green onions into small pieces. Drain the tofu and cut into about 1 inch (2.5 cm) cubes.

In a large frying pan, heat vegetable oil on medium heat and saute garlic and ginger. Make sure you don't burn them. Once they are fragrant, add the ground pork and break it up with a spatula or wooden spoon.

When the meat is no longer pink, add the Seasoning mixture and stir thoroughly.

Once the sauce is back to boiling, add the tofu and gently coat the tofu with the sauce. Stir frequently, without mashing up the tofu, until it is heated through. Add the green onions and mix just before taking the pan off the heat. Serve immediately.

https://pinchofyum.com/veggie-alfredo-lasagna

This is a two-day recipe

INGREDIENTS
for the cauliflower alfredo sauce
5 large cloves garlic, minced
1 tablespoons butter
5 cups cauliflower florets
6–7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)
Parmesan cheese to taste
for the lasagna
10 lasagna noodles
4 cups cauliflower Alfredo sauce
5 cups veggies (I used chopped fresh greens, grated carrots, fresh and canned tomatoes)
3 cups mixed shredded cheese like Mozzarella, Provolone, Parmesan, etc.
salt and pepper to taste
INSTRUCTIONS
For the cauliflower sauce: Saute the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant. Bring the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes or until very smooth.
For the lasagna: Preheat oven to 375 degrees. Boil the lasagna noodles for a few minutes until they are just starting to soften but still stiff and cool enough to handle.
Spread a spoonful of cauliflower sauce on the bottom of a 9 inch square glass baking dish with a drizzle of olive oil to prevent sticking. Layer lasagna noodles, 1/2 cup sauce, one fourth of the veggies, a good sprinkle of salt, 1/2 cup cheese, and 1/4 cup sauce (I put sauce in each layer twice – once under the veggies and once on top). Repeat layers 4 times, ending with noodles. Cover the top noodle layer with 1/2 cup sauce and the remaining 1 cup of cheese.
Cover with greased foil and bake for 25 minutes. The liquid should be bubbling along the sides of the dish. Remove the foil and bake uncovered for another 10-20 minutes or until the cheese is golden brown to your liking. Cool for a few minutes before cutting and serving.
NOTES
I used a combination of fresh diced tomatoes and canned diced tomatoes. If you do use tomatoes, be sure to drain the excess liquid out before adding them to the lasagna, otherwise it will be too watery. I also found that sprinkling salt over each of the veggie layers helped it to be more flavorful, especially as leftovers.

5 medium russet potatoes
3 medium carrots
2 stalks celery
2 cartons chicken broth
3 Granny Smith apples (about 1-1/2 pounds)
About 1-1/4 pounds medium parsnips, peeled and cut into 1/2-inch thick rounds
2 cartons chicken broth
Milk

to bring: heavy cream
coriander
yogurt
bay leaf



https://www.thekitchn.com/recipe-apple-and-parsnip-soup-108625

https://www.cookingclassy.com/creamy-potato-soup/

https://milkallergymom.com/2016/12/hot-chocolate-with-just-water.html

I know, hot chocolate with just water…sounds a little iffy, doesn’t it? Well, when you are plum out of dairy-free milk and all the neighbor kids are chanting in the front yard for hot cocoa in December, you find a way to make it happen.

I knew making hot cocoa with just water was a gamble. Google searches pretty much told me this would be disastrous, who makes hot chocolate without milk? But I was willing to take my chances. Kids are easy to please, right?

So after a little trial and error, I finally secured a decent hot chocolate with basic ingredients from the pantry…and water.

And shoot, this was so inexpensive to make that I’m willing to supply the neighborhood children all winter long.

The only caveat here is that you will want to add a splash of SOMETHING creamy. Just a dash of NON-DAIRY milk or whipped cream or canned coconut milk or creamer or ice cream. Marshmallows suffice, as well. You get the idea. A little something creamy will make this hot cocoa legit, and we used marshmallows.

And since that day with the neighbor kids, I have been able to make this into an “on-the-go” instant hot cocoa mix! Just leave out the extracts, use 2 Tablespoons of marshmallows for the “creamy element”, and throw the rest of the ingredients into a baggie (cocoa, sugar, chocolate, salt, marshmallows). You’ll only need a cup and hot water to make your dairy-free hot cocoa while you’re out.

As an adult with a little more sophisticated taste, of course I like a milky hot chocolate better. But my kids don’t bat an eye at this water version so I can definitely recommend it for when you’re in a pinch.

1 Serving of Dairy-Free Hot Cocoa Mix

2 Tbs. cocoa powder

2 Tbs. powdered sugar

2 Tbs. dairy-free chocolate

Dash of salt

2 Tbs. of something dairy-free & creamy (like marshmallows)

Splash of vanilla extract (optional) (affiliate)

Splash of peppermint extract (optional) (affiliate)

Heat enough water in your tea kettle for servings needed. 4-6 oz. per serving. I love my electric kettle!

Put cocoa, powdered sugar, chocolate, salt in the bottom of the mugs. Mix together.

Pour hot water over mixture in the mugs and stir vigorously until incorporated.

Add your creamy element.

Enjoy!