Saturday, January 30, 2010

Easy peasy menu

Nothing much happening around here. We went to a good indoor school yard sale today. I scored a new nightgown(much needed), a little tykes storage shelf, and Zach spent two dollars on some toys and art supplies. I am not feeling super motivated so some of these recipes will be repeats, but always good homemade food.

Sunday:
Roast chicken
veggies
rice

1 3lb roaster/broiler chicken
salt and pepper
1 tsp of each:
dried parsley
dried rosemary
paprika
onion powder
garlic powder
1 whole lemon cut into slices
olive oil
1 cup chicken stock

Vegetables:
4 stalks cut up celery
4 carrots cut up
4 potatoes diced medium


Mix spices in a bowl. Rub entire chicken with olive oil, loosen skin under breast and place 2 lemon slices each, under skin, over breasts. Place the rest of the lemon slices with cut up vegetables. Place chicken in roasting pan lined with foil, sprinkle bird with equal amounts of salt and pepper, sprinkle with 3/4 of seasoning. Place vegetables around chicken in pan and sprinkle with salt and pepper, and remaining seasoning. Pour stock into pan. Bake at 350 for 1 hour and 45 minutes or until juices run clear. Serve over rice.

Monday:
Golden cooked pork chops
baked sweet potatoes

6 pork chops
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1 onion chopped
TBSP chopped garlic
1/2 cup fresh sliced mushrooms
2 (10.75 ounce) cans condensed golden mushroom soup

Season chops. Brown the pork chops in a TBSP of butter, onions and TBSP of garlic. Let them bake in the 350 degree oven for 30 minutes, then turn up oven to 400 and bake for 15 more minutes.

Tuesday:
Chicken Taco soup

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Wednesday:
tofu and veggies
rice

1/4 cup stir-fry sauce
2 tablespoons orange juice
1 tablespoon honey
3/4 teaspoon Chinese five-spice powder
1 14 oz. package firm tofu, cut into 1/2 inch cubes
1 small red or white onion, cut into thin wedges
1 10 oz. bag frozen blend of carrots and snow peas
1 8 oz. can water chestnuts, drained
1/4 cup water

In a medium bowl, mix the stir-fry sauce, orange juice, honey and five-spice powder. Press the tofu between paper towels to remove excess liquid then add to the sauce mixture. Marinate for 10 minutes.
Spray a 12-inch skillet (or wok) with low-fat cooking spray and heat over medium-high heat. Remove tofu from sauce and cook tofu in skillet for 3-4 minutes or until light golden brown then remove from skillet. Reserve sauce mixture.
Add onion to skillet and cook for 2 minutes, stirring constantly.
Add carrots, snow peas, water chestnuts and water and bring to boiling. Reduce heat to medium then cover and cook for 7-8 minutes or until vegetables are tender-crisp.
Add remaining sauce mixture and tofu and continue to cook for 2-3 minutes or until sauce is slightly thickened.


Thursday:Mini Meatloaves
mashed potatoes
steamed broccoli

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 pound ground beef
1/2 packet of onion soup mix
topping:
2/3 cup chili sauce
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Preheat oven to 350.In a large bowl, combine the egg, milk, cheese, oats and onion soup mix. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the chili sauce, brown sugar and mustard. Stir thoroughly and spread over each meatloaf. Bake, uncovered, for 45 minutes. Serve with hot mashed potatoes and steamed broccoli.

Friday: Leftovers!


Tuesday, January 26, 2010

Red cake balls

I just found this recipe whilst cruising for treat ideas for Zach's valentines day party, though it sounds divine I may try and make chocolate cake balls(due to Zach's red dye issues). The cook puts them on sticks for serving..sounds fun and fairly easy. I was thinking of making a bouquet of them for his class party..maybe two for each kid.

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Tuesday, January 19, 2010

short menu for a short week.. but two for the price of one!

Well for me anyways...haha. I was out of town visiting my mom. My grandma turns 92 today, while her mind is going, her body is in pretty damn good shape. Yes, I spent a wonderful weekend having my opinions and lifestyle choices put down..awww thanks mom love you too. Anyways..here's to a great menu for two weeks. Going to continue cleaning out the freezer and fridge, although I did make a trip to the store to buy $10 of 10lbs of hamburger, a five dollar chicken, a gallon of milk, bananas, 3 loaves of 59cent whole wheat bread, and some lunch meat. We did need those items and the prices were excellent.

Tuesday:
Easy Chili
corn muffins

2 pounds ground round or ground chuck
1 cup chopped onions
2 cans pinto beans or kidney beans, drained and rinsed
2 cans diced tomatoes
1 green bell pepper, coarsely chopped
2 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
salt to taste

Brown ground beef with onions; drain off excess fat. Combine beef and onions with remaining ingredients in slow cooker. Stir to blend. Cover and cook on LOW for 9 to 11 hours or high for 4-6. Serve with cornbread or crackers, or a great crusty bread and top with some shredded Cheddar or Jack cheese, if desired.


Wednesday:
Chicken Tetrazini

(you will be making two of these one for tonight and one to freeze for an emergency meal for a night when you need it)

1 purchased roasted chicken
8 oz. dried spaghetti or linguine, broken in half
12 oz. fresh asparagus, trimmed and cut into 1-inch pieces
8 oz. small whole fresh mushrooms
2 medium red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
2 Tbsp. butter
1/4 cup all-purpose flour
1/8 tsp. black pepper
1 14-oz. can chicken broth
3/4 cup milk
1/2 cup shredded Swiss cheese (2 oz.)
1 Tbsp. finely shredded lemon peel
2 slices sourdough bread, cut into cubes (about 1-1/2 cups)
1 Tbsp. olive oil
2 Tbsp. snipped fresh parsley

Preheat oven to 350 degrees F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Cook spaghetti according to package directions. Add asparagus the last 1 minute of cooking. Drain. Return to pan.
Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly. Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture. Toss gently to coat. Spoon pasta mixture into a baking dish.In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving.

Thursday:
Cheese and bean quesadillas

1 14 oz. can black beans, rinsed and drained
1 tsp. canola oil
4 large (10 inch) flour tortillas
1-1/2 cups shredded cheddar cheese or Mexican cheese blend

Dump rinsed black beans into a small bowl. Mash with a fork or potato masher.
Heat oil in a 12-inch skillet over medium-high heat.Divide the mashed black beans evenly between the two tortillas. Top with cheese.Lay one of the open-faced tortillas in the skillet (with the cheese-side up). Cook one minute. Fold tortilla in half. Cook another minute. Serve them with salsa and sour cream for dipping, if desired.

Friday:
Oven BBQ Chicken
potato salad
steamed broccoli

Cut up chicken
3/4 c. BBQ sauce
1/4 c. water

Cut up chicken. Salt and flour. Cut pan or flat dish well. Lay chicken flat in pan. Put BBQ sauce in cup and mix a little water it and pour over chicken. Bake in oven at 350 degrees for about 20 minutes. Turn and let cook for another 10 minutes or until chicken is done. Serve with homemade potato salad and steamed broccoli.


Saturday:
Homemade pizza
celery and carrot sticks

Sunday:
Breaded pork Chops
mashed potatoes and gravy
honey carrots

2 Eggs, lightly beaten
1/4 cup Milk
2-1/4 cups Italian seasoned bread crumbs
1 tablespoon Flour
3/4 cup Grated Parmesan cheese
2 teaspoons Garlic powder
2 tablespoons Dried parsley
4 tablespoons Olive oil
6 Pork chops

Preheat oven to 325. Beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, flour, Parmesan cheese, garlic powder, and parsley. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side. Place the skillet and pork chops in the preheated oven, and cook 25 minutes. (a cast iron skillet works great)

2 lb. carrots, scraped and thinly sliced
1/2 c. water
3 tbsp. honey
3 tbsp. brown sugar
2 tbsp. butter

Combine carrots and water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 8 minutes or until crisp-tender. Drain and return to pan. Add honey and remaining ingredients; cook over low heat, stirring gently until butter and sugar melt.

Monday:
Veggie Stir fry
rice

2 med. carrots
2 c. green beans, bias-sliced into 1-inch lengths
2 c. cut up cauliflower
2 tbsp. cold water
1 1/2 tsp. cornstarch
2 tbsp. soy sauce
2 tsp. sugar
Dash of pepper
2 tbsp. cooking oil
1 med. onion, cut in thin wedges
1 c. sliced zucchini

Cut carrots into thin sticks. In covered saucepan, cook carrots and green beans in boiling salted water for 3 minutes. Add cauliflower. Cover and cook 2 minutes more; drain well. In small bowl, blend water into cornstarch; stir in soy sauce, sugar, and pepper. Set aside.Preheat wok or skillet over high heat; add oil. Stir-fry onion for 1 minute. Add rest of vegetables, stir-fry 2 minutes, or until crisp-tender. Stir soy sauce mixture; stir into vegetables. Cook and stir 3-4 minutes or until thickened and bubbly.

Tuesday:
Meatball subs
sweet potato fries

1 lb. ground chuck
1 cup Parmesan cheese
Garlic powder, salt, pepper
1 cup Italian bread crumbs
1 lg. can tomato paste
Sub rolls
Parmesan cheese

Mix ground beef, cheese, bread crumbs, adding salt, pepper and garlic powder to taste. Roll into balls. Meanwhile heat tomato paste in pot with 2 cans of water. Mix well adding garlic, pepper and salt to taste. (Can add some onions). Bring to a boil. Add meatballs to pot of sauce, simmer about 30 minutes. Serve in hot sub rolls, sprinkling extra Parmesan cheese or provolone on top of sub.

Wednesday:
Chicken noodle soup
cheesy garlic bread

4 chicken breasts or 1 whole chicken
1 bag egg noodles
2 c. diced carrots
2 c. diced celery
3 chicken bouillon cubes for flavor

Boil chicken and remove skin and bones. Pour noodles, carrots, celery and cubes into boiling chicken broth. Add meat, season as desired. Cook on high 1 hour on low 2 1/2 hours.

Bread:
1 loaf French bread, sliced
3/4 c. butter, melted
3 cloves pressed garlic
8 oz. Cheddar cheese, grated
8 oz. Mozzarella cheese, grated
2 tbsp. minced parsley

Combine butter, garlic and parsley. Spoon over bread. Top with grated cheese. Put under broiler until cheese is melted.

Thursday:
Breakfast for dinner
pancakes
bacon
scrambled eggs

Friday:
very veggie lasagna

2 medium carrots, julienned
1 zucchini, cut into slices
1 yellow summer squash, cut into slices
1 medium onion, thinly sliced
1/2 cup sliced sweet red pepper
1/2 cup sliced green pepper
2 cloves garlic, minced
1 teaspoon salt
2 tablespoons vegetable oil
1 jar (28 ounce size) spaghetti sauce
14 lasagna noodles, cooked and drained
16 ounces shredded mozzarella cheese

In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 cup spaghetti sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Arrange noodles over sauce, overlapping as needed. Lay?er with half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover with foil and bake at 350F for about an hour or until bubbly. Let stand for 15 minutes before cutting, otherwise you will have a runny mess.

Saturday:
Snacking and leftovers

Thursday, January 7, 2010

Yummy Pear cake

Ho hum snowed in. What to do but bake and make jam. I had these three sad pears just wasting away on my counter. Zach is out of school and demands extra food and attention. This cake fits at least one need.
Cake:
1 cup sugar
1/3 cup Agave Nectar
1 cup applesauce
1/2 cup vegetable oil
3 eggs
3 cups All purpose flour
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
2 tsp vanilla
1 cup chopped dates
3 cups chopped pears
1 cup chopped walnuts

Cream sugar, oil, and agave. Beat in eggs one at a time. Add flour, cinnamon, salt, baking soda, vanilla, dates, pears and walnuts. Put into a greased and floured pan and bake at 325 for about 1 to 1 hour 15 minutes or until done. This will get very brown, but will remain moist and yummy. Enjoy!
Photobucket
We gobbled it up warm with cocoa for Zach and coffee for me.

Sunday, January 3, 2010

Poor again

Well I had a daycare kiddo mama, not call or show up on Thursday. Which means he is probably not coming back...boooo. Hence I will be broke until I can find someone to fill his spot. So I am streching my budget and cleaning out the cabinets to feed my family. This menu will be for two weeks, with only a $20 allowance for getting supplies from the store next week.
I fell on my ass, literally...well my tailbone I suppose, in the Goodwill parking lot. When I told the cashier lady she said gee I am sorry. They are lucky I am not the suing type, cause thier parking lot was awful and not sanded or plowed at all!

Here is the wonderful 2 week menu!'

Sunday:
Roasted Chicken
baked veggies
rice(make enough to save some for Tues.)

Chicken:
1 3lb roaster/broiler chicken
salt and pepper
1 tsp of each:
dried parsley
dried rosemary
paprika
onion powder
garlic powder
1 whole lemon cut into slices
olive oil
1 cup chicken stock

Vegetables:
4 stalks cut up celery
4 carrots cut up
4 potatoes diced medium


Mix spices in a bowl. Rub entire chicken with olive oil, loosen skin under breast and place 2 lemon slices each, under skin, over breasts. Place the rest of the lemon slices with cut up vegetables. Place chicken in roasting pan lined with foil, sprinkle bird with equal amounts of salt and pepper, sprinkle with 3/4 of seasoning. Place vegetables around chicken in pan and sprinkle with salt and pepper, and remaining seasoning. Pour stock into pan. Bake at 350 for 1 hour and 45 minutes or until juices run clear. Serve over rice.

Monday:
Ham and cheese stromboli
steamed broccoli

1 loaf Bread Dough, thawed (or make your own)
1/2 pound sliced Swiss cheese
1/2 pound thinly sliced deli ham
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon black pepper

On a lightly floured surface, roll dough into an 18x12-inch rectangle. Layer with Swiss cheese, ham, cheddar cheese, and mozzarella cheese to within 1-inch of edges. Sprinkle with garlic powder. basil and pepper. Roll up jelly-roll style, starting with a long side. Seal seams and ends. Place seam side down on a large, sprayed baking sheet. Dust top with flour. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 375 F. 20 minutes. Cover loosely with foil and bake an additional 20 minutes. Let stand 10 minutes before slicing.

Tuesday:
Taco night
Seriously I am not going to tell you how to make tacos! Make em how you like em. :)
Serve with canned refried beans and reheat leftover rice with some salsa added.

Wednesday:
Asian style chicken noodle soup
Egg rolls

1 1/2inch piece fresh ginger
2 tablespoons minced garlic
2 cups shredded chicken
4 cups chicken broth
1 tablespoons soy sauce
2 teaspoons lemon juice
1/4 cup packed fresh cilantro or two tablespoons dried
2 thinly sliced scallion (green tops only)
Kosher salt
1 tablespoons vegetable oil
1 cup frozen baby spinach

Peel the ginger and slice it into fourcoins. Using a meat pounder, smash the coins.
In a medium saucepan, com­bine the ginger, garlic, chicken, broth, soy sauce, lemon juice and 1 cup water. Bring to a boil over medium-high heat. Reduce the heat to low and gently simmer until the chicken is heated through, about 10 minutes. Finely chop the cilantro and scallion. Add to the mixture. Add 1/2lb of asain style thin egg noodles. Boil until noodles are cooked. Serve with heated store bought egg rolls.

Thursday:

Greek style chicken
Orzo with peas

2 tablespoons all-purpose flour divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound feta cheese crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups water
1 cube chicken bouillon crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomato, chopped

On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving. Serve with orzo cooked with an additional boullion cube and frozen peas.

Friday:
Eat some leftovers why don't yah!
Breakfast for dinner if there are no leftovers

Sat:
the kitchen is closed for a nightout to Chili's courtesy of my parents

Sunday:
Crockpot Lamb

3 1/2 lbs leg of lamb
1/4 cup olive oil
1/2 cup lemon juice
4-6 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon nutmeg
2 teaspoons dried mint



Using the crock pot's ceramic dish, mix together oil, lemon juice, garlic, oregano, mint tmeg. Immerse leg of lamb into the mixture and cook on high for 6- 8 hours until falling apart. Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.

Monday:
Pasta with Shrimp and asparagus

Angel Hair pasta
1 pound asparagus spears, trimmed, cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1 pound medium shrimp, peeled and deveined
1/2 cup red pepper, chopped
1 cup half & half
1/2 teaspoon salt
2 tablespoons lemon juice
2 teaspoons lemon zest
1/4 cup freshly grated Parmigian cheese

Bring saucepan of water to a boil. Add asparagus; boil for 30 seconds. Drain; rinse under cold water and set aside. Heat oil in large skillet over medium-high heat. Add asparagus, shrimp, and ed pepper cook 5 to 7 minutes or until shrimp is cooked and vegetables are tender, stirring occasionally. Reduce heat to medium low. Stir in half and half and salt. Heat thoroughly, stirring occasionally.Cook pasta according to package directions; drain and return to pot. Add shrimp mixture to hot pasta; toss. Add lemon juice and lemon zest; toss.

Tuesday:
Chicken Taco soup

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired

Wednesday:
Baked Pork chops
baked sweet potatoes
butter noodles

1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed

Preheat oven to 350. In a small bowl, blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. Place pork chops in a medium baking dish, and spread with 1/2 the sauce. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until chops are cooked through.

Noodles:
one package egg noodles
parmesan cheese
garlic powder
salt and pepper
butter
parsley (dried or fresh)

Boil noodles for 7-8 minutes or until done. Drain. Place 3 tablespoons butter into pan. It will melt but do not place on heated burner. Add to the butter, 1 tablespoon garlic powder, 1 tablspoon parsley, and 1/2 tsp salt and pepper each.
Add noodles and 2 tablepoons parmesan cheese, mix well.

Thursday:
Spaghetti
salad
bread

Friday:
Veggie stir fry
rice

2 teaspoons sesame oil
1 1/3 cup broccoli florets
1 1/3 cup cauliflower florets
1 1/3 cup carrot slices, cut at the diagonal
1/3 cup low sodium vegetable broth (more if needed)
1 teaspoon minced or chopped garlic
1/2 teaspoon minced fresh ginger (or 1/8 teaspoon powdered)
2 teaspoons lite soy sauce
1 teaspoon cornstarch, dissolved in 1 tablespoon water

Heat large, nonstick frying pan over medium-high heat. Add sesame oil, turning the pan to coat well. Add the vegetables and saute for a minute. Add in the vegetable broth, garlic, and ginger, and toss to blend. Cook about four minutes, stirring constantly. Add more vegetable broth if more moisture is needed. Reduce heat to medium-low, push the vegetables to one side of the frying pan, and stir in the soy sauce and cornstarch mixture. Heat and stir until thickened (about a minute). Stir in the vegetables to coat with the sauce.

Enjoy!