Stir-fry Eggplant with Garlic

Eggplant, a nutritious and fiber-rich vegetable, is a versatile ingredient in healthy cooking.  It comes in a variety of shapes and colors, each offering unique health benefits.  The Japanese eggplant, which I use in this recipe, is particularly rich in vitamins and antioxidants.  A simple, flavorful dish featuring tender Japanese eggplant coated in a savory, slightly sweet sauce.  With minimal oil and a punch of garlic and ginger, this stir-fry is perfect for a quick, wholesome meal served over rice.

Ingredients:

Main Ingredients:

• 2 Japanese eggplants
• 1 tbsp salt
• Enough water to soak the eggplant
• 2 tbsp cornstarch
• 2 tbsp oil
• 4 garlic cloves, chopped
• 1 tbsp fresh ginger, chopped
• 1 chili pepper, sliced (optional, for heat)
• 2 green onions, cut into 1-inch pieces

Sauce Ingredients:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce (use vegan oyster sauce if needed)
• 1 tsp dark soy sauce (adds depth and color)
• 1 tbsp cooking wine
• 1 tbsp vinegar (black vinegar or your preferred type)
• 1 tbsp sugar
• 1 tbsp fermented bean paste (doubanjiang – optional)
• 1/4 cup water
• 1 tbsp cornstarch

Directions:

1.    Prepping the Eggplant:

2.    Cut each eggplant lengthwise into quarters, then slice into 2-inch long pieces.

3.    In a large bowl, dissolve salt in water and soak the eggplant for 20 minutes.  Drain and pat dry.

4.    Coating with Cornstarch:

5.    Toss the drained eggplant with 2 tablespoons of cornstarch until evenly coated.  For mess-free coating, use a resealable plastic bag: add eggplant and cornstarch, seal, and shake.

6.    Pan-Frying the Eggplant:

7.    Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat.  Add eggplant and pan-fry until golden on the outside and tender inside, about 5–7 minutes.  Remove and set aside.

8.    Sautéing Aromatics:

9.    In the same pan, add a touch more oil if needed.  Sauté garlic, ginger, and chili pepper until fragrant, about 1 minute.

10.                       Adding Sauce and Simmering:

11.                       Combine all sauce ingredients in a bowl.  Return eggplant to the pan and pour in the sauce.  Stir well to coat. Simmer for about 10 minutes, or until the sauce thickens and clings to the eggplant.

12.                       Finishing with Green Onions:

13.                       Add green onions in the final minute of cooking.  Stir through and remove from heat.

14.                       Serving:

15.                       Enjoy hot with a bowl of steamed rice.

Tips:

• No bean paste?  You can omit it or replace it with a spoonful of miso or hoisin for added flavor.
• Customize the sauce to your taste—balance the sweet, salty, and sour elements for your family.
• For a spicier dish, add more chili or a dash of chili oil when serving.

Weeknight Magic, Mama-Approved

Growing up, my mother could turn the simplest ingredients into a feast. Stir-fried tofu with vegetables was her go-to—quick to cook, gentle on the stomach, and full of love.  From the satisfying sizzle of garlic and ginger hitting a hot pan to the golden crisp of tofu fresh from the oil, each step felt like a quiet ritual in her hands.

This updated version brings that same spirit to your table.  Bok choy, napa cabbage, mushrooms, and carrots stir-fry together in a fragrant sauce of soy, mushroom bouillon, and cooking wine—layered with umami, a hint of sweetness, and plenty of comfort. No fancy techniques required—just fresh produce, a bit of prep, and one generous pan.

Served steaming with a sprinkle of green onion and pepper, it’s the kind of dish that makes you slow down and savor. Whether you're cooking for family or winding down solo, this vegan stir-fry offers a light, satisfying escape, steeped in tradition and easy joy.

 

Ingredients:

• Tofu:

• 16 oz. firm white tofu, cut into bite-sized cubes
• Cooking oil (for frying)
• Vegetables (about 4 cups total):
• Cabbage
• Baby bok choy
• Napa cabbage
• Mushrooms (any kind), trimmed and separated
• Carrots, peeled and thinly sliced or shredded
• Aromatics & Seasoning:
• 1 tsp minced garlic
• 1 tsp minced ginger
• Ground black pepper, to taste
• Chopped green onions (for garnish)
• Stir-Fry Sauce Ingredients:
• ½ cup water
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp mushroom bouillon powder
• 1 tsp sugar
• 1 tsp cooking wine
• 1 tsp cornstarch (to thicken)

Directions:

1.    Preparing the Ingredients:

·         Wash and chop all vegetables into bite-sized or shredded pieces for quicker cooking.

·         Cut tofu into cubes and pat dry with paper towels.

2.    Frying the Tofu:

·         Heat a layer of oil in a non-stick skillet or pan over medium heat.

·         Fry tofu cubes until golden and crispy on all sides. Remove and drain on paper towels.

3.    Making the Sauce:

·         In a small bowl, whisk together all sauce ingredients until well combined. Set aside.

4.    Stir-Frying the Vegetables:

·         In a large wok or pan, heat a little oil over medium-high heat.

·         Add minced garlic and ginger; sauté until fragrant (about 30 seconds).

·         Add cabbage, mushrooms, and other firm vegetables. Stir-fry for 3–4 minutes until slightly tender.

5.    Combining & Finishing:

·         Add the sliced carrots and fried tofu to the pan.

·         Pour in the sauce and stir well to coat all ingredients.

·         Continue cooking for 2–3 more minutes until sauce thickens and everything is heated through.

6.    Serving:

·         Transfer to a serving dish.

·         Sprinkle with chopped green onions and a pinch of ground pepper.

Enjoy hot with steamed rice or as a hearty vegetarian main dish!

Easy Grilled Drumstick Recipe

Chicken drumsticks are budget-friendly and versatile; they can be baked, grilled, or steamed.  In this recipe, I’m using an Asian-style sticky-sweet sauce to baste the drumsticks. While you can use chicken thighs or breasts in this recipe, drumsticks are my preference because they have a milder flavor, making them suitable for a variety of sauces and marinades.  Additionally, drumsticks are lean and slightly chewy, which makes them an excellent choice for grilling.

Ingredients:

- 4 chicken drumsticks

- 2 tablespoons oil

Ingredients For the Sauce:

- 3 tablespoons soy sauce

- 2 tablespoons ketchup

- 1 teaspoon vinegar

- 1 teaspoon mustard

- 2 tablespoons honey

- 1 teaspoon sugar

- 1 teaspoon chicken powder

- 2 teaspoons garlic powder

-2 tsp onion powder

- 1/4 teaspoon black pepper

- 1/2 teaspoon chili flakes

Garnish:

- Chopped green onions

Directions:

1. Wash and score the drumsticks.

2. In a small bowl, combine all the sauce ingredients and set aside.

3. Heat oil in a non-stick pan and add the drumsticks.  Grill the drumsticks on both sides until golden brown, about 5 minutes per side.

4. Pour the sauce over the drumsticks, cover the pan, and cook on low heat for 5 minutes.

5. Uncover the lid and begin basting the drumsticks until the sauce thickens.

6. Sprinkle with chopped green onions and serve. 

Enjoy your delicious grilled drumsticks!

Tip:

You can use the fresh garlic for this recipe. if you make a larger amount of this sauce then use the garlic and onion powder to keep longer .

Things a Wise Person Should Avoid

By the time we reach middle age, it’s natural to pause and reflect on life.  There are certain things we shouldn’t say—and others we simply shouldn’t do.  What follows is drawn from personal experience and the wisdom of those who’ve walked the path before us.  Consider this a gentle reminder, to help us live more peacefully and wisely as we grow older.

1. Don’t speak carelessly.

Words are double-edged swords.  They can heal, but they can also hurt.  Even well-intentioned advice can backfire if not delivered with care.  Wisdom lies in knowing when to speak and when silence is the better path.

2. Don’t offend someone’s dignity.

Pride and ego are part of human nature.  Each person has their own boundaries and sense of self-worth.  Even with close friends, we should respect their individuality and avoid crossing emotional lines that can damage relationships.

3. Don’t sacrifice your health to please others.

Trying to meet everyone else’s needs, while ignoring your own, is a recipe for chronic stress.  Learning to say “no” gracefully is not selfish—it’s an act of self-respect.  A wise person knows their limits and protects their well-being.

4. Don’t force yourself into every social gathering.

You don’t have to be everywhere to be valued.  Energy is limited. If an event doesn’t feel right or you’re simply exhausted, you have the right to opt out.  Guard your energy for what truly matters.

5. Don’t obsess over age.

Age is just a number.  A smile and a confident spirit can keep you young at heart.  If you’re constantly learning and growing, 50 can be the new 25.  True youth lies in your mindset, not your birth year.

6. Don’t be too kind at the expense of yourself.

Kindness is a virtue—but only when it’s paired with discernment. When your goodness is taken for granted or manipulated, it harms your well-being.  Be kind, but also wise.  Protect your boundaries and treat yourself with the same care you offer others.

7. Don’t worry about what others think.

Smart people don’t live their lives based on others’ opinions. Gossip, judgment, or whispers behind your back don’t define who you are.  Live your truth, not someone else’s expectations.  That’s the strength of an independent mind.

8. Don’t dwell on illness.

Illness is part of life.  Constantly fearing it only weakens the spirit. A calm mind and healthy lifestyle are your best protection.  And if sickness comes, don’t blame yourself—respond with resilience, not self-pity.  Health should always be a top priority.

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Wise people don’t waste time on things that don’t matter.

The Diamond Sutra, a revered Buddhist text, offers this reflection:

"All conditioned phenomena
Are like a dream, an illusion, a bubble, a shadow,
Like dew or a flash of lightning—
Thus should you view them."

Life is fleeting.  The past is gone, the future unknowable.  Regret and anxiety are illusions that sap our energy.  What truly matters is the present moment—where we have the power to live mindfully and meaningfully.

We are merely travelers on this journey of life.  Let us live with lightness, love wisely, and protect the peace in our hearts.

Pancake Blueberry Scones

Crisp on the outside, tender on the inside, and bursting with juicy blueberries—these Pancake Blueberry Scones are a playful twist on the classic British and Irish favorite.  Traditionally made with flour or oats, scones have long graced teatime tables with their buttery charm.  Here, I invite modern ease into the mix: pancake mix shortcuts the prep without sacrificing flavor.  The result? A golden, wholesome treat that’s perfect for breakfast, brunch, or a cozy afternoon snack.  Quick to make, delightful to share, and just the right blend of old-world comfort and everyday simplicity. Serve these golden beauties warm from the oven with a dollop of clotted cream or a drizzle of honey.  Pair them with a steaming mug of Earl Grey or a tangy hibiscus tea for a moment that feels like a gentle hug.  Growing up, scones weren’t just treats—they were quiet anchors for weekend mornings, where time slowed and blueberry bursts whispered stories from the past.  Whether enjoyed solo in the morning light or shared during a heart-to-heart chat, these scones invite you to savor comfort, simplicity, and just a hint of nostalgia.

 

Ingredients:

• 1 cup pancake mix (any brand you like)
• 1/3 cup milk or heavy cream
• 1/3 cup cold butter, cut into small pieces
• 1/3 cup sugar
• 1/2 tsp cinnamon powder
• 1/2 tsp baking powder
• 1/2 cup frozen blueberries (keep frozen, do not thaw)
• 2 tbsp sugar (for topping)

Directions:

1.    Mixing Dry Ingredients:

2.    In a large bowl, whisk together the pancake mix, sugar, baking powder, and cinnamon.

3.    Cutting in Butter:

4.    Add the cold butter pieces to the bowl.  Use a pastry cutter, two forks, or your fingers to blend the butter into the dry mixture until it looks like coarse crumbs (pea-sized pieces).

5.    Adding Liquid and Blueberries:

6.    Pour in the milk or cream.  Add the frozen blueberries. Gently mix until the dough is evenly moistened.  Do not overmix.

7.    Forming the Dough:

8.    Lightly flour your work surface and hands.  Turn the dough out onto the surface and gently press it into a ball.  (It will be sticky — add a little flour if too wet, or a tablespoon or two more cream if too dry.)

9.    Shaping and Cutting:

10.                       Press the dough into an 8-inch disc one disc into 4 wedges using a sharp knife.

11.                       Chilling the Scones:

12.                       Place the wedges onto a plate or parchment-lined baking sheet.  Brush the tops with a little more cream or milk, then sprinkle with the 2 tbsp sugar for extra crunch.

13.                       Refrigerate for at least 15 minutes while preheating the oven.

14.                       Preheating the Oven:

15.                       Preheat to 400°F (204°C).  Line a baking sheet with parchment paper or a silicone mat.

16.                       Baking:

17.                       Arrange the chilled scones 2–3 inches apart on the prepared baking sheet.

18.                       Bake for 22–25 minutes, or until the edges are golden and the tops lightly browned.

19.                       Cooling & Serving:

20.                       Let the scones cool for a few minutes before serving. Enjoy warm or at room temperature!