Digging deep into an empty fridge...

What we had...two acorn squash, 6 baby bok choy and some sprouting potatoes...and a yummy meal is born...
I roasted the potatoes
braised the bokchoy with some limp green onions that I found in the bottom drawer of the crisper and added a few sesame seeds and a few squirts of Braggs at the end

the acorn squash:
cut into half circles and browned them in a frying pan put them in a casserole dish
topped them with a sauce made of:
the last few Tbsps of Maple syrup (and with the price that MS is now we may not have it in a very long time:(
a bit of canola oil (maybe a Tbsp)
pepper
a bit of ground coriander
1 freshly squeezed orange
a bit of brown sugar
a few Tbsps of pomegranite molasses
pour it over the squash cover the casserole and bake at 350 for about 30 to 40 minutes

Millet crusted quiche

I often use millet or rice for the crusts of quiches or savoury pies...Partly because I find pie crust difficult but also for the lower fat. I just press millet and/or rice into a greased pie pan and briefly bake it before adding the filling.

Quiche:
eggs
skim milk yogurt
garlic
shallots
red pepper
orange pepper
asperagus
Topping:
cheese
sesame seeds

It usually depends on how many eggs and yogurt we have as to how much I use...I try to not use alot of eggs and fill it out with the veggies...which I briefly stir fry before adding to the egg/yogurt combo..I bake it until it is slightly browned on top and take it out while the filling is still "loose" it firms up a bit as it cools..

Wontons

First time making wontons ...they turned out very yummy tasting and they did not fall apart but I have to say the esthetics were a little interesting:) Something I need to practice and I think I was going about it the wrong way.
The filling was:
one bunch broccollini chopped very small
1/2 a block of tofu crumbled
1 tsp ginger chopped small
all fried in a small amount of oil
I added 1 tsp dijon mustard
a few tablespoons of Tamari

I used about a tsp of filling per wonton wrap and tried folding...none were pretty but stayed together with a little water to stick them together.

They were yummy!!

I made a broth with some ginger slices, Mirin, rice vinegar, tamari, sugar and salt...I just tasted it and added what seemed good. I threw in some bean sprouts and green stuff growing in our garden..Broth was also good but next time I would add a few tbsps of miso and some chopped green onions.

French Onion Soup

Add to Carmalelized onions (about two cups worth cooked slowly in a couple of tbsps oil or butter, pepper, salt, a bit of white wine) 4 cups of vegetable stock or water, sage, rosemary ant thyme. Heat until very hot taste the broth and adjust the seasonings. Pour into a large casserole dish add cut up french bread or baggette on top overlapping a bit if necessary so you fill the whole space and cover with shredded mozza. Cook in an oven at about 375 until toasty on top and well heated...