Biscuit Waffles, Two Ways

Throughout the last couple years, I’ve seen people making all sorts of things in the waffle maker. Brownies. Cake. Pizza. Eggs. Falafel. S’mores. The list goes on (and on). So, slowly I’ve started to try out some of these recipes, and I’m definitely hooked. Baking stuff in my waffle maker is both easy and completely, amazingly satisfying.

I’ve now made several savory waffle recipes using this exact biscuit crust as my base. And if you eat dairy, I highly recommend using real butter and real milk. The flavor and texture -- oh, the texture -- are out of this world. That being said, Earth Balance and soy or almond or coconut milk make a wonderful waffle as well. Maybe just not as flaky.

Crunch.

(Sorry! Sometimes I’d rather eat than take gorgeous photos.)

BASIC BISCUITS

You can also make this recipe and use as drop biscuits!

What you’ll need . . . 

• 1-1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon baking powder
• 1 stick cold butter (or 1/2 cup Earth Balance)
• 1-1/4 cups milk (or substitute)
• pinch salt

Method . . .

1. Whisk the dry ingredients together. Then toss in the butter -- but in pieces throughout.
2. Mix with your hands until the “dough” resembles a coarse meal texture. You might need to pinch and crumble the flour and butter together a little. 
3. Preheat your waffle maker. Lightly grease with more butter or Earth Balance.
4. Then pour in the milk and stir until everything is just moistened. Spoon out in portions that make sense for your waffle maker. For ours, 1/2 cup fills it up.
5. Bake until done, then set on a cooling rack to avoid sogginess.
6. If you want to make these guys as drop biscuits, preheat your oven to 450 degrees F. Then drop dough onto a parchment lined cookie sheet and bake for 14 minutes, until golden.

BRUNCH GRAVY BISCUITS

For this deliciousness, you’ll want to whisk up some Mushroom Gravy. Then just make your waffles, poach (here’s how) or soft boil (here’s how) or fry a few eggs, and assemble with a little spinach or other greens. Very easy, but it’s an amazingly tasty breakfast for those of you who don’t like to start the day on the sweet side.

PIZZA WAFFLES

I mentioned these guys (thanks, Ashley!) the other day in my Weekend Things post, and since then . . . we’ve made them twice more. I originally just used Pumpkin Pizza Dough in my waffle maker, but there wasn’t as much taste. When I used this biscuit waffle as a base, the resulting “pizza” reminded me of some of the great pan pizzas I’ve had. Thick, buttery crust. I broiled Pepper Jack cheese onto the tops until bubbly and chose to leave the sauce off and dunk instead.

So, there you go. Biscuit waffles, two ways!

I have already asked Stephen for a new, round waffle maker as one of my Christmas gifts. Our current one was a $10 find, and it’s done quite well but seems to be a little over-loved these days. We’ll see. Now, if you’ll excuse me, I have a s’mores waffle recipe to drool over.

MORE WAFFLES!

Peanut Butter + Banana Waffles
CSA Market Waffles
Green Waffles, Two Ways
Zucchini + Carrot Waffles
Homemade Freezer Waffles

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Lazy Woman's Stir-Fry

Wow. First: THANK YOU! We've had quite a lot of feedback on our reader survey from this morning's post. As always, I appreciate the (sometimes brutal) honesty. We want to make this site as great and useful as it can be for you all. And I'm seeing that the new site design isn't well received. It isn't totally hot over here either, but it's difficult to change quickly, unfortunately.

I was frustrated that the new template had the whole "read more" and click option (some of you mentioned I might be trying to get more clicks -- which isn't actually the case, I just wasn't savvy enough to tool around with the template). Anyway, I was able to somewhat remedy it (still a few kinks) with some crafty trial-and-error editing this afternoon. But I'm still 50/50 on if I want to keep the slider with the featured sections.

Oh, yeah. I want my old banner back, too. I need to figure out HOW to get the header section to take an image of that same size. None of this is your concern. I just want you to know I'm listening. Keep those survey comments coming!

Onto more exciting things. Like this stir-fry.

I call it the "Lazy Woman's Stir-Fry" because despite how much I love to play with sauces and spreads, the secret ingredient that makes this dinner great is this:


Now that we're on a super tight budget (hell, when HAVEN'T we been?), I make almost everything from scratch. Everything. It gets ridiculous when I've whipped up some hummus for lunch and have to "quickly" get a batch of naan going so I have something to eat it with. Or when guests come to our house only to find raw ingredients, no snacks.

My mom told me the other day that the one critique she has of this blog is that my recipes are often too involved for the "normal" cook. I can completely see where she's coming from.

Truth is -- full-time worker or not -- I love to cook. I often whipped up elaborate meals for dinner when I worked a 9-to-5 because I love time in the kitchen. It helps me relax. I love the creation process. It gave me time to think. Now that I'm home all day, you'd think I'd have tons of time. Well, I'm home all day with a baby . . . a baby who's starting to get into everything, all that "time" I have is segmented. I'm discovering I need to find time-saving measures and clever shortcuts more than ever.


LAZY BUSY WOMAN'S STIR-FRY

What you'll need . . .

• 1 cake tofu, drained well and cut into cubes
• 2 tablespoons sesame oil
• 1 large white onion, chopped
• 2 small heads of broccoli, chopped
• 1 large green pepper, chopped
• 1 cup white mushrooms, chopped
• 1 tablespoon olive oil (or stir-fry oil, if you have it)
• 1 tablespoon low sodium soy sauce
• 2 tablespoons sweet chili sauce

Method . . . 

1. In a fry pan over high heat, toss in the sesame oil and heat until sizzling. Then lower heat just a bit and add tofu. 
2. Cook, stirring often to get all sides, until well browned. Set aside. 
3. In another, larger frying pan or wok -- toss in the olive or stir-fry oil. Then add the onions and cook for 2 to 3 minutes, until glassy. 
4. Add the broccoli and green pepper. Cook for 5 to 7 minutes, then add the mushrooms, soy sauce, and sweet chili sauce. 
5. Stir well and cover for 5 to 7 minutes. Until broccoli is softened, but still slightly crisp. 
6. Stir in the tofu and cook until warmed. 
7. Serve immediately. With brown rice!

Some lazy busy woman tricks for this dinner:

• Cut veggies into chunks on Sunday afternoon. Toss everything you plan to use for a meal in a large zippered bag. Date and label for the week. 
• Or even consider buying a few pre-sliced and cleaned items -- like mushrooms -- so you can just toss them in. (With mushrooms, I still give them another quick rinse.) 
• Drain tofu early in the day so it's ready and dry at cooking time. Or just deal with tofu that's slightly soggy. I did the latter. 
• Cook double so you can enjoy the next night or night after. I'm not a huge leftovers fan, so I wouldn't go beyond the next evening. 
• As already mentioned -- use a store-bought sauce to flavor. More expensive, yes. But sometimes well worth the extra pennies because you only need very little to flavor an entire meal.

How do you find time to cook yourself/your family quality meals mid-week? I'd love to add to these tips. Just leave a comment or email us at neverhomemaker@gmail.com.

And don't forget to fill out our reader survey! (And if you have comments on how I changed the main page, send those along, too!)

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Mixed-Vegetable Curry with Mango Relish

I figured we could all use a break from pizza, stromboli, and more pizza. I've been using bread, cheese, and sauce for just about everything lately. Might have something to do with my racing burnout (by the way, thank you all for your fantastic suggestions for how to get over the slump!) -- any food resembling pizza is my go-to for comfort. But summer is the time to cook with fresh fruits and veggies. Time to experiment with combining new flavors.

This mixed-vegetable curry recipe can be made using just about any veggie-combo you like. We like eggplant, zucchini, and mushrooms. You may choose okra, broccoli, and tofu. I've written it before (and I'll write it again), there are no rules in cooking! At least not strict ones that can't be messed with every now and again.

And if you love mangoes, just wait until you try this mango relish! The combination of sweet, peppery, and garlic-y . . . it's divine. It's refreshing, too -- and goes perfectly with the flavors of this dish. I imagine you could substitute another kind of fleshy fruit -- maybe nectarine or peach, etc. However, I highly recommend sticking with mango. It's simply the best fruit ever.


MANGO RELISH

What you'll need . . .

• 1 ripe mango, skinned and chopped
• 1 clove of garlic, minced
• 1 small onion, chopped
• 1-inch piece fresh ginger root, peeled and minced
• 1 fresh chili pepper, seeded and chopped
• Pinch of salt and pepper

Method . . .

1. Throw all ingredients (except salt/pepper) into a food processor and gently pulse.
2. When I processed -- some of the ingredients were chopped finely, some were in bigger chunks. I kept it this way for a variety of texture.
3. Sprinkle salt and pepper to taste.

MIXED-VEGETABLE CURRY

What you'll need . . .

• 4 cloves of garlic, minced
• 1-inch piece fresh ginger root, peeled and minced
• 1 fresh chili pepper, seeded and chopped
• 3/4 cup cold water
• 1 tablespoon sunflower or canola oil
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 2 tablespoons cardamom seeds
• Pinch of ground tumeric
• 14-ounce can fire-roasted, diced tomatoes, drained (but not rinsed)
• 12 ounces white mushrooms, chopped
• 1 medium zuchinni, chopped
• 1 small eggplant, chopped
• 2 tablespoons cilantro, chopped (optional)

Method . . .

1. Place garlic, ginger, chili pepper, and 3 tablespoons of water into a food processor. Pulse until smooth and well combined.
2. Heat oil in large saucepan. Add coriander, cumin, and cardamom seeds and allow to sizzle in the pan. Add the ground cumin and tumeric and cook for 1 minute.
3. Add garlic paste you created (in the food processor), tomatoes, and water. Stir well.
4. Add veggies and bring to a boil. Stir and reduce heat to a simmer. Cover and cook for five minutes.
5. Then remove the cover and turn up the heat to medium. Cook another 5 to 10 minutes -- until veggies are soft (but not overly soft).
6. Stir in the cilantro and serve with the mango relish -- over basmati rice.

This recipe is adapted from one that appears in the Vegetarian cookbook (Nicola Graimes, ed.).

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Grilled EVERYTHING

There's nothing we love more than playing with fire. Err. I mean, spending the entire day in our backyard grilling. As a result, we've come up with some pretty fun (and dare we say impressive?) recipes. Since the weather is looking good for the coming weekend, today we're sharing foods we'll likely be grilling for ourselves. They're sort of our go-to grill recipes.

If you'd like to grill your own pizza, check out this post with all the details.

Anyway, there's nothing easier that slicing some veggies, throwing them on a skewer, and putting them to flame. Even better is that it's healthy, too. So, check out these grilling recipes. And spend some time outside relaxing this weekend!


Grilled Veggies

Just get for your favorite veggies together (we like green peppers, white onions, garlic, and white mushrooms) and chop as needed. Slide onto some skewers . . . brush lightly with olive oil. Season with salt and pepper. And grill, paying close attention so you don't overcook (by this we mean: don't let your lawn games distract you). Veggies are done when they are lightly blackened . . . and, in the case of the green peppers, aren't hard to chew through. Yeah. Test this by eating some.


Grilled Cheesy Flatbread

You'll need to make or buy some pizza dough (we highly recommend the recipe for pumpkin dough, which does well on the grill due to its high moisture content). Divide into handful sized pieces and stretch out much like you would a pizza. Follow the pizza grilling process you find on this post . . . but when you get to the toppings part, just use some shredded mozzarella and chopped basil or cilantro. When you're done grilling, drizzle everything with a little olive oil and season with salt and pepper. You may wish to broil in your oven for extra browned-ness.



Grilled Panini

This one's REALLY easy. Purchase some ciabatta bread. Then make sandwiches using portabella (you may wish to saute them first), fresh mozzarella, basil, spinach, roasted red peppers, tomato -- etc., you name it. Don't forget some condiments like balsamic and oil. Then lightly brush the crust with a bit more olive oil. Then wrap in tin foil and set on the grill. Get two heavy stones to press the sandwiches down. Cook for between 5 and 10 minutes. If you'd like to add a little extra char, just take them out of the tin foil and lightly brown each side. This creative method comes to you from my in-laws.

One more thing: HAPPY BIRTHDAY, DAD!


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Unexpected Good Finds: Walnut Oil

TJ Max is one of my favorite stores. It seems to have a little of everything -- from scarves and bags . . . to sneakers and skirts . . . to dutch ovens and bedsheets. There's food, too, but I rarely venture down that aisle. I mean, really? Food? I'm sure it's all just super old castoffs from grocery and specialty store shelves across the country. And that's just gross. Most of it is processed like crazy, too.

Moose munch? Chocolate covered cherries? Powdered margarita mix? Please.

The food aisle at our TJ Max must have been moved recently. For, when I made a quick trip there after work the other day, I somehow found myself elbow deep in oils and spices. There was indeed some cool stuff there, and I sort of wish I had given the place a chance sooner. Half off fancy, organic oils -- sunflower, grapeseed, and walnut -- is definitely a deal.


Walnut oil is my favorite of the three. As the name suggests, it is a light and nutty oil most suitable for using in dressings and dips. It's an excellent source of omega-3 fatty acids (without the fish gelatin added in, thank you!), which we all know is essential to our nutrition. However, if you plan to rush out an get some of your own, be careful. We learned last night that using walnut oil at high temps doesn't work (think pops-up-and-burns-you-in-the-face doesn't work). Instead, stick to using it at room temperature or for a medium heat saute. It not only loses its flavor when exposed to high heat, its nutrients and antioxidants break down, too.

There's a great recipe on this particular bottle for a French Walnut Oil Vinaigrette we just can't wait to try out.


We used some of it to make a succulent sauce for a stir-fry. It's simple and healthy. Fancy and free. OK. Not free, the oil did set us back about $6 a pop. However, I'm used to seeing prices double that amount on like products. It's well worth a little cash.

To make this dish, just use a bit of olive oil to stir-fry some veggies (here we're used broccoli, onion, mushroom, and tofu). Then in another bowl, mix together equal parts walnut oil and balsamic vinegar. Add some garlic powder, mix, and spoon over veggies. Oh, yeah. We added some freshly chopped basil for an extra punch. I'd highly suggest including that in your own version.


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Easy Thai Mushroom Soup

Remember way back last week when we wrote about our lavish weekend dinner in? We made roasted pears with brie and a tasty cashew chili noodle stir-fry. But we needed something else, so we quickly whipped up this soup with ingredients from the other dishes and some stray mushrooms we had in the refrigerator. The key word is quickly, because this soup is as easy as chopping, plopping, heating, and stirring.

It's ready in no time at all!

It's vegan, too. So, that's always a plus. The coconut milk gives the soup a creamy texture and decadent flavor. And for those of you who don't like cilantro (sorry! lately that seems to be many of you!), this dish may not be your favorite. To make the broth aromatic, we used a pack of Thai spices, which included a hefty serving of cilantro, as well as lemongrass, Thai basil, and extra garlic.


What you'll need . . . (for two healthy bowlfuls)

• 1 cup low-sodium vegetable broth
• 1 can (15 ounce) of light coconut milk (regular would work, too -- we're just watching the fat content)
• 1 tablespoons fresh ginger, minced
• 1 tablespoon minced garlic
• 1 small green chili pepper, minced (and de-seeded)
• 1 pack of Thai herbs (or just a handful of chopped cilantro, some lemongrass, and Thai basil)
• 1-1/4 cup chopped white mushrooms

Method . . .

1. Pour a bit of olive oil into a medium pot and heat over medium heat. Add in the mushrooms, as well as the minced garlic, chili pepper, and ginger. Stir for 1 minute.
2. Pour in the vegetable broth and coconut milk. Toss in the herbs. Stir.
3. Cover and turn the heat to low. Cook for 10 minutes, until the flavors have time to mingle.
4. Enjoy.

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Open-Faced Portabella Sandwiches

Portabella mushrooms are like steaks to vegetarians and vegans. Am I right? And I've been craving "steak" for a while. So, last night we set out to use some of our awesome aged balsamic vinegar from Fiore in Bar Harbor, ME (that we won as part of Erin's -- Domestic Adventure -- giveaway several weeks ago). At first, we simply planned to eat the 'shrooms plain. Maybe with a few side items.

Nothing special.

But then I got the idea to make pesto and create an open-faced sandwich. We had a ton of basil, but didn't have even one pine nut. Walnuts (you know, the ones we DIDN'T buy two bags of at the grocery store the other day?) to the rescue! A couple toasted sourdough slices and a bunch of sauteed spinach later, and this sweet and savory sandwich was born.


What you'll need for four mini-sandwiches (serves 2) . . .

For the mushroom part:

• 2 large portabella mushrooms (rinsed, and take out the stems)
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil

For the "pesto":

• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup raw walnuts
• 2 cloves or garlic
• pinch salt and pepper

For the spinach:

• Two large handfuls of spinach (baby or regular -- but take the stems off the regular)
• 2 to 3 tablespoons olive oil

Method . . .

1. Prepare the mushrooms. Mix together the balsamic vinegar and olive oil in a large, shallow bowl. Coat the portabellas with the mixture -- let sit for half an hour. You may want to spoon more of the mixture over the bottom side of the portabellas for optimum saturation. If you like, make more mixture. But we found we had enough. Just depends on how big your mushrooms are.
2. While you're soaking the mushrooms, prepare the "pesto" by putting all ingredients in a food processor and pulsing until incorporated. We left ours rather chunky. Then set aside.
3. You may also prepare your sauteed spinach during this time. Just heat the olive oil in a large pan until warm, then add the spinach and cook over low to medium heat until wilted and coated. Set aside.
4. Toast some sourdough bread (four slices to be exact) and set aside.
5. Then start a large pan over medium heat on the stove. Place each mushroom -- bottom side down -- on the pan and cook for a few minutes. Then flip over and continue cooking. You may wish to spoon over some more of the mixture. Just keep the heat at medium. Continue cooking until the mushrooms are soft. Then slice each in half so you have four pieces.
6. Put it all together by starting with one slice of sourdough bread. Then a quarter of your sauteed spinach. Then one of the mushroom pieces. Then a quarter of the pesto mixture. You may also top with fresh tomato or whatever else you like. Continue until you run out of ingredients.
7. Enjoy!

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New School Spaghetti

When I was young, my all-time favorite dinner dish was Irish-Italian Spaghetti. Full of ground beef, onions, mushroom and tomato soups . . . it's not exactly something I see myself eating now. However, it's a family favorite -- despite the fact that not one of us has even a drop of Irish or Italian blood in our bodies. I haven't had the meal in years -- we're talking since the early 1990s. So, the other night when we didn't know what to make for dinner . . . I thought it'd be fun to recreate the sauce to meet my new and improved tastes.

The recipe is indeed a winner -- and incorporates even more exotic flavors than the original. As well, I'm thinking it might be a meat-eater pleaser. You'll have to let me know . . .

What you'll need . . .

• 1 package Boca veggie crumbles (vegan -- found in the freezer section -- or any other ground beef veggie substitute, be careful to read ingredients for vegan-ness)
• 1/2 cup chopped onion
• 1 can of fire-roasted tomatoes
• 1 can of soymilk (I used Silk -- see why it's measured this way below . . .)
• 1 cup chopped shiitake mushrooms
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• dash of salt
• handful of flour
• 1/4 to 1/2 teaspoon bottled hot sauce
• 10 to 12 ounces dried wheat spaghetti
• 1 tablespoon olive oil
  

Method . . .

1. Cook spaghetti according to the package's directions while making the sauce. Set aside when done.
2. In a large saucepan, add oil and onions and cook over medium heat until onions are translucent.
3. Add the veggie crumbles and shiitake mushrooms and cook another five minutes, until tender.
4. Put the can of fire-roasted tomatoes (do not drain and keep the can) into a food processor and blend until smooth. Then pour the tomatoes into the pan.
5. Fill the can with the soymilk and add it to the pan (you just want equal amounts of soymilk and tomato).
6. Add the cayenne pepper, garlic powder, pepper, salt, and hot sauce. Bring contents to a low boil, then bring heat down to a simmer.
7. You will want to add a handful or two of flour to thicken the mixture. Mix well . . . then cover and simmer for 20 minutes. (This allows the veggie crumbles to plump and the sauce to thicken.)
8. Makes approx. 6 servings. And it tastes good the next day!!!

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DETOX: Day 2 -- Miso Soup

Day 2 of the detox, and we're doing swell. OK. For Stephen our "diet" is pretty much normal eating. For me, it's a bit different. I think we've been over it already, but I eat WAY too much sugar. All the time. Last night I got my first real craving. So, I broke out some cocoa-covered popcorn (this really tasty, "guilt-free," vegan kind made by Lesser Evil) . . . seemed to do the trick.

What exactly HAVE we been eating? Here's the breakdown:

• Breakfast: First, a huge mug of tea with 1/2 lemon squeezed into it. Later, a fruit smoothie (though I may do a few green smoothies, too) . . . and we've been adding some whole grain cereal for energy for running.
• Snack: Fruit or veggies.
• Lunch: SOUP. Today I'm giving the recipe for miso soup. Ours is more of a stew because we throw tons of kale and shiitake mushrooms into the mix. We also add a piece of whole wheat bread with some almond butter and a piece of fruit (blood oranges, anyone? -- they're my favorite!).
• Pre-run snack: raw coconut-carob chip "cookies".
• Dinner: Steamed broccoli and brown rice with a mixture of sesame oil and soy sauce on top. This isn't really filling us up, so tonight we're going to make it a stirfry with some tofu.

That's pretty much it. Now, again, it isn't a detox in the true sense. Our friend Kevin and his brothers came over to visit last night, and we all split a fancy beer. So, basically -- we do what we can. I think any effort to eat better is a good step for me at this point.

Today's recipe is for the miso soup we ate yesterday . . . and likely will eat again today. I recommend using lighter miso -- like a white -- but we used barley miso, so just go with what you like.

MISO SOUP

What you'll need . . .

• Handful shiitake mushrooms, thinly sliced
• 4 to 6 scallions, chopped
• 2 cups kale, chopped
• 1 large carrot, shaved
• 6 cups water
• 1/4 cup miso paste
  

Method . . .

1. Put water and all veggies/mushrooms into a large stock pot and bring to a boil over high heat.
2. Drop the heat down to a simmer and set your timer for 10 minutes.
3. Take pot off heat and stir in the miso. This part can be tricky -- you need to make sure it all dilutes.
4. Serve and enjoy (makes about 4-5 servings).

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Veggie Noodle Soup: Dinner in a Flash

I absolutely hate, hate, hate taking food photos with my flash on. But now that it's always dark when I'm at home on weekdays (and my photography skills are limited -- anyone have any tips?) . . . I'm just going to have to take at least a few awful food photos to share what I've been cooking and baking.

Thus, the DINNER IN A FLASH thing. Hah. Hah. Clever?

This soup makes use of 1 cup of the hubbard squash puree from this weekend's post. I'll admit -- at first I didn't think it was turning out very well. It smelled kind of metallic and weird. But I shouldn't even mention that! With a little salt and pepper (and cayenne pepper, my favorite), the end result was a tasty veggie noodle soup that I'm sure we'll make again on another cold winter's night.


What you'll need . . .

• 3 cups low sodium vegetable broth (this way, you control the salt)
  
• 2 cups water
• 1 cup hubbard squash puree (or pumpkin puree would work)
• 1/2 medium onion, diced
  
• 10 fresh basil leaves, sliced
  
• 1 tablespoon olive oil
  
• 1 cup chopped mushrooms
• 3 to 4 carrots -- chopped thinly
• 1-1/2 cups tri-colored rotini pasta (or one-color -- whatever you have)
• 1 can red kidney beans
• 1/4 to 1/2 teaspoon cayenne pepper
• salt and pepper to taste

Method . . .

1. Whisk together the vegetable broth, water, and puree in a medium to large stock pot over high head. Bring to a boil.
2. Cook the onion and basil over medium-high heat until onions are glassy. Add to broth mixture (even if it's before it's boiling).
3. Bring boil down to a simmer and add the mushrooms, carrots, and pasta. Season with the cayenne pepper, salt, and pepper.
4. Cook until pasta and carrots are soft ("done"). Turn off heat and add canned kidney beans. Stir.
5. Serve alone or with a mozzarella cheese stick (that's how I ate mine!).

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Vegan Stuffing: It's Not Just for Thanksgiving Anymore

I'll be honest. This stuffing is far from traditional. And if you're not into trying new things, you likely won't enjoy it. Now that we have that out of the way, if you're up for an adventure: try this recipe. Not only does it look impressive (full of color and texture) atop your holiday spread . . . it tastes good, too!

What I like best about stuffing is how easy it is to make. You throw a bunch of stuff in a bowl, bake it, and -- here's the best part -- you can adjust easily to meet your taste. Keep this whole adjusting thing in mind when giving this one a try. If you don't like cranberries, don't add them . . . or add less of them. If ginger doesn't thrill you, consider another spice. Etc.

Be creative. After all, it's your stomach.

What you'll need . . .

• 1 package whole wheat stuffing crumbs (the kind you just buy at the store -- it's easy)
• 1/2 medium onion, chopped
• 2 to 3 celery stalks, chopped
• Fresh ginger, finely chopped (to taste -- a little goes a long way)
• 1/2 to 1 cup shiitake mushrooms, chopped
• 1 to 2 medium apples, skinned and chopped (Granny Smith works best)
• 1 cup fresh cranberries
• 8 large basil leaves, chopped (I ripped mine and thew them in)
• 1/2 to 1 cup pine nuts
• 2 to 3 (or 4, depending on how soft you like your stuffing) cans vegetable broth
  

Method . . .

1. Preheat oven to 350 degrees F.
2. In a medium pan over medium heat, saute the onion, celery, and ginger in a bit of vegetable broth until glassy.
3. Add in the mushrooms, apples, and cranberries (also add a bit more vegetable broth, if necessary) and cook until just soft.
4. In a large bowl, toss in your stuffing crumbs. Then add the onion-celery-ginger-apple-mushroom-cranberry mixture. Toss in the pine nuts and basil . . . and mix with your hands.
5. Transfer to-be stuffing to a 9 by 13 inch glass pan.
6. Pour your veggie broth over the mixture one can at a time. You can always add more -- even after you've started baking it -- so do this part with some restraint.
7. Cover with foil and bake for 1 hour. I checked mine every 15 to 20 minutes or so and adjusted the moisture level to our taste (not too soft, not too stiff).

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