good with mashed potatoes

There is a category of cooking in almost every cuisine, “mother’s cooking”. It means something that’s simple, homely, filling, and invokes strong feelings of nostaliga. In Japanese this is called ofukuro no aji (mother’s flavor). Nikujaga, or stewed potatoes with meat, is one of the mainstays of Japanese-style mother’s cooking.

This meat and potato dish only contains a small amount of meat, which is basically there for flavor rather than substance. This is quite typical of Japanese cooking. Traditionally, this is eaten with plain rice, but if the idea of potatoes and rice is sort of overwhelming to you, reduce the amount of soy sauce in the stewing liquid to make it less salty.

good

Favorite, winter

Vegetarian lasagna that can be prepared in about 20 minutes, and served in 50.

From the Lake Holm Ward Cookbook

This is the chicken broth used in cauliflower soup.

You’ll have to make Adele’s anti-yeast chicken broth first, as this recipe calls for it.

This recipe is really hard to mess up. I add more and less of veggies all the time (especially the carrots and cabbage). I use red and green cabbage for more color. I also add V8 juice in the end, if it is too thick. It has a delicious taste and freezes well.

From the Lake Holm Ward Cookbook