Miso Egg Drop Soup

Miso Egg Drop Soup
6 oz snow or snap peas
1 c thinly sliced mushrooms
2 cloves chopped garlic
4 c vegetable broth
2 c water
2 tsp miso paste
3 tsp soy sauce
3 sheets Nori chopped in strips(optional)
2 eggs

1.  Saute first 3 ingredients 3-5 minutes in dutch oven or shallow pot
2. Add next 4 ingredients, bring to boil. Lower heat, simmer 10 minutes. 
3. Add seaweed. Whisk eggs. Raise heat on soup to medium.
4.  Add eggs to soup slowly with fork to make them cook in soup like feathers.

Lemongrass Chicken with Chinese slaw

Lemongrass marinade
1 stalk lemon grass chopped
2 clove garlic chopped
2 T minced ginger
2 T rice wine vinegar
3 T canola oil
3 T ponzu sauce
1/2 lime

Marinate thin chicken breasts 3 hours- overnight. Remove from marinade and grill for 5 minutes each side.

Chinese slaw with Sesame Citrus Dressing
Dressing
1/2 lime juiced
1/2 lemon juiced
1/2 blood orange juiced
2T sesame oil
2 T honey
1 T rice wine vinegar
1 tsp grated ginger
3T canola oil
Whisk ingredients.
Slaw
1/2 head napa cabbage sliced
1/4 purple cabbage sliced
1 red bell pepper sliced
20 snap peas sliced
6 radishes sliced
1/2 bunch chopped mint
3 scallions sliced for garnish
sesame seeds for garnish
Dress salad and marinate overnight.serve with scallions mint and sesame seeds.

Orange Raisin Bran Muffins

Orange Raisin Bran Muffins
1 c whole wheat flour
1/2 c almond flour
1/2 c bran flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1 ripe, mashed banana
1/2 c freshly squeezed orange juice
1/4 c canola oil
1/4 c honey
1 tsp vanilla
1 tsp orange zest
3 T milk
1/2 c golden raisins

Preheat oven to 350. Grease muffin tins well. Mix dry ingredients in medium bowl. Mix wet ingredients in large bowl. Fold wet into dry without overmixing. Use ice cream scoop to fill muffin cups 3/4 full. bake 18-22 minutes.