Rubbishy Cookery

  I’m lifting another one of my rubbishy recipes from the hit bestseller cabbage cookbook: Last seen here in Recipe #35, and is now internationally famous: But never mind all that hoopla! We won’t let fame go to our heads, will we? Nevair! So it’s the third night of Hanukkah 2025, the news is beyond dreadful, I’m sick with laryngitis, and I’m already done with latkes. I needed a comforting, healthy, easy, and rubbishy dinner tonight. Soba noodles in the pantry, I’m gonna make my famous dish from the cabbage cookbook: Ann so loved my rubbishy contribution to the book she gave me a generously praising paragraph intro and named the dish after me!  Let’s go! Ingredients: I know it’s called Cabbage Noodles in the book, but I don’t have any cabbage today. The main point of this recipe is to use whatever vegetables you have on hand. The main ingredients are the soba noodles, the soft cooked egg, the tamari, and sesame oil. I would go so far as to say that the chopped scallions and to...

  Today I will show you how to make a versatile  quinoa salad. Ingredients: The list of ingredients is irrelevant because you can add almost anything to this salad and it will be fine. There’s quinoa, of course, but the remaining ingredients can be whatever you have on hand. Someone gifted me the package of Veggie Sticks Salad Topper, so in they go. We had cucumbers in the garden, so giddy up. I forgot to put feta cheese in this photo, but it makes an appearance because I thought of it later. And so on. Ignore the defrosting tofu burger sitting on top of the toaster oven. That’s not in the salad but will be eaten on the side. But who’s to say it couldn’t go in the salad too? Who’s to say?? Directions: First, we make the quinoa, and we make it pasta-style by boiling a big pot of water. We also start, simultaneously, by boiling a little pot of water for the frozen shelled edamame: Simultaneously, we roast up some frozen corn kernels in the toaster oven on fairly high heat for as...