We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about food, its preparation, and even clean-up tips. But we have to prepare you. She just might want to come right over to your house and help you fix dinner. To send any questions to Ask Aunt Nettie an/or get her cooking advice, .
As an example of Aunt Nettie's impressive, penny-pinching ability to save, she still has some depression glass dishes and bowls in the cupboard--they're the real thing and she still treasures them. In future issues of Vegetarians in Paradise, Aunt Nettie and her niece Zel will offer more money-saving recipes for the most extreme skinflints along with suggestions to help bargain-hunter foodies seek out cheap fare that still brings good cheer to the table.
Howdy there Darlin's,
My family was wantin' fer a dinner that was a real true stick-ta-the-ribs kinda meal. So, I put on my thinkin' cap 'cause I knew I could toss up a few fixin's an give 'em jes what they was needin'--a nice hot dish o' some kinda noodles packed with plenty o' vegetables and a good handful o' healthy nuts.
Then, I remembered my niece, Zel, come up with a fine 'n' dandy recipe fer Noodles and Nuts in her cookbook The Nut Gourmet, so I figgered I 'd share it with y'all, 'cause there jes ain't nothin' that beats it.
Why, this recipe got ever'thin' my hungry kin could want--there's a heap o' noodles that fills the belly jes fine, an' plenty o' veggies fer good health. Now, my favorite fixin's in this recipe is the whole cup o' nuts that surprises ever'one that don't expect nuts in a noodle recipe. Zel jes puts them almonds inter the food processor an' grinds 'em up purty much.
An' when ever'thing is purty much cooked, she puts them nuts inter the pan an' stirs 'em up til the sauce gets nice an' thick. Now that's a mighty fine good-fer-the-belly dish fer ever'body's family.
I surely hopes y'all enjoy this recipe as much as I do. Now, y'all let me know, will ya?
Yer ever lovin' Aunt Nettie
Yield: 4 to 6 servings
2 tablespoons organic canola oil
1 large broccoli crown, coarsely chopped
1 cup (240 ml) whole almonds
1 green onion, finely chopped
Notes:
Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them. Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.
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