Walnut bread

This was such an unusual, delicious, pleasant surprise! A hearty and savory quick bread stuffed with nuts. And like any good bread, it made the house smell incredible. 

Wet

• 1 3/4 cups whole wheat flour 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• dash salt 

Dry

• 4 eggs 
• 1/2 c buttermilk or plain yogurt (I used sheep yogurt -- mm!) 
• 3 tablespoons olive oil 
• 3 tablespoons walnut oil 
•  2 cups chopped walnuts 

Sift dry, mix wet, combine, fold in nuts. 

Scrape into buttered or oiled loaf pan. 

Bake 375F/175C for approx 50 minutes (but start checking on it after 30). 

Extra-super good as toast with butter.

Egg foo yong soup

This started as a variation on the Chicken Soup, but minus chicken, and plus eggs, soy sauce, and extra rice. Came out super tasty! 

• 1 part chopped garlic 
• 1 part chopped ginger 
• 1 part chopped green onions 
• 1 part minced chilis (to taste) any other veggies you care for: celery bean sprouts carrots bok choy mushrooms (bamboo shoots, water chestnuts, ...) 
• fresh thai basil 
• fresh cilantro 
• rice 
• chicken broth (or boullion) 
• dry white wine (or rice vinegar) 
• eggs 
• soy sauce 

Saute chopped veggies. Add herbs, rice, broth, wine/vinegar, and extra water. Boil until rice is tender, then reduce to a simmer. Scramble 2-3 eggs, then pour into simmering soup, stirring as you go. The eggs should cook immediately. Serve with soy sauce.

Shauna's chicken soup for colds

This has become our standard Chicken Soup For When You Have a Cold: 

• 1 part minced garlic 
• 1 part minced ginger 
• 1 part minced chilis (to taste) 
• 1 part chopped green onions any other veggies you care for: celery bean sprouts carrots bok choy bamboo shoots water chestnuts fresh thai basil fresh cilantro fresh lemon verbena (or lemon balm) 
• rice 
• chicken 
• chicken broth (or boullion) 
• dry white wine (or rice vinegar) 
• lemon 

Saute the chopped/minced veggies in some oily substrate (butter or coconut oil work great). 

Remove veggies, and saute chicken. 

Add back veggies, along with basil and cilantro, broth, rice, wine/vinegar, and some extra water, and bring to a boil. 

Cook until rice is tender. 

Squeeze half a lemon into your bowl before serving. (Keep tissues handy.) 

IDEA: I bet it would be really tasty to puree the garlic/ginger/chilis together first, and then simmer in the broth for a while. Allow more opportunity for the flavors to all blend.