Waste versus Waist

When your stomach tells you, “enough already,” do you feel pushed to keep eating those last few bites of food left on your plate?

It could be the challenge which transforms that “waste” of food into that “waist” I’m now wearing. Yes, most of us can trade similar childhood versions of why we find it so difficult to leave any food on our plate. It’s an ingrown battle we can conquer.

Today’s main dish adjusts easily to changes or additions of ingredients.

Chow Mein

serves 2-4

2 tablespoons peanut or olive oil

2 cups cooked pork or chicken, cut into thin strips

1 cup celery, sliced diagonally

1.2 cup green onions, sliced diagonally

1.2 cup red or green pepper, broccoli or other vegetable, coarsely chopped

1 teaspoon chicken flavor instant bouillon

1/8 teaspoon pepper

2 tablespoons soy sauce

1 – 16 ounce can bean sprouts, rinsed and drained

1 – 4 ounce can sliced mushrooms, drained

1 – 5 ounce can, or less, water chestnuts, drained

2 tablespoons cornstarch dissolved in 1.2 cup water.

In a large skillet, add oil and sauté vegetables to tender –crisp stage. Add meat and remaining ingredients, adding *cornstarch mixture last along with soy sauce. Taste to adjust flavor. Add more water, as needed.

Serve over chow mein noodles or rice.

Hermits

A family favorite cookie from childhood days.

1.2 cup shortening 1 cup brown sugar

1 egg

1.4 cup cold, strong coffee

1 3.4 cups flour, or more

1.2 teaspoon baking soda

1.2 teaspoon salt

1.2 teaspoon each, nutmeg and cinnamon

1 cup raisins, chopped

3.4 cup walnuts, chopped

Blend shortening, sugar and egg thoroughly. Stir in coffee. Sift flour with seasonings, adding to wet mixture along with raisins and nuts.

Bake at 400º for 8 to 10 minutes on lightly greased sheet.

Makes 4 dozen 2 inch cookies.

Connie’s Kitchen runs 6 times per year usually the last week of the month.