Life Skills

Becky Wong
March 2025

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The above image shows a recipe for a Tomato Egg Dish that is detailed as follows. 

Ingredients:

For Main dish:

4 tomatoes

4 eggs

few slices of ginger

1 scallion

2 tbsp oil

3 tbsp water

2tbsp ketchup

2 tbsp brown sugar

1 tsp salt

1.5 cups white rice

For Slurry:

1 tbsp cornstarch

I tsp soy sauce

4 tbsp water

Prep:

wash and cook the rice heat your pan to medium heat beat the eggs, with .5 tsp salt mix the slurry together

Chop:

tomatoes into quarters ginger into strips scallions to garnish

Cook:

add oil, cook eggs 80%, set them aside add oil, ginger, then tomatoes (30 s) add 3tbsp water, sugar, and ketchup boil (3 mins)

pour in the cornstarch slurry and mix add eggs and mix together

Chinese home-cooked comfort meal

Serve:

with rice and chopped scallions on top best eaten shared!

By Stuti Gulati
March 2025

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The image above is a recipe for a Mixed Vegetable Oat dish, detailed as follows:

Ingredients :

Oil

Garlic (chopped)

Ginger (chopped)

Salt & pepper (to taste)

Soy sauce

Chilli garlic sauce or chilli oil

Instant oats

Vegetables of choice

(e.g. mushrooms, beans, bok choy)

Choice of broth

(Vegetable, chicken, or bone)

Protein of choice (e.g. egg, chicken,

Cook:

Heat oil in a pan over medium heat. Add garlic and ginger, sauté until fragrant.

Add chopped vegetables and stir-fry until cooked. Remove from the pan and set aside.

In the same pan, cook your protein of choice until done. Set aside.

In a separate pot, bring broth to a boil and add instant oats. Cook until the oats are soft and absorb the liquid.

Mix & serve:

Transfer the cooked oats to the pan with vegetables and protein.

Mix well, then season with salt, pepper, soy sauce, and any additional seasonings.

Drizzle with chilli oil or chilli garlic sauce.

Garnish as desired and serve

By Xaroush Miremadi
March 2025

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Above is an image that is a recipe for "Leftovers Soup" detailed as follows:

Ingredients:

Eggplant

Potato

Carrot

Saffron rice

Onions

Garlic

Oil (olive oil is best but canola is ok)

Sumac

Walnuts

Sesame seeds

Spices:

paprika, onion powder, salt, peper

Instructions:

Roast the eggplant (face down, oiled, salted and sliced in a diamond pattern) and the garlic on a high heat in the oven.

Saute chopped onions with oil and spices, (use lots of spices! It will be diluted so add so much more than you think.)

Place those in a pot, and add your water, soup stock, and a bit more salt, bring to a boil.

Add your chopped potatoes and carrots, plus any other leftover veggies on hand.

Take some time to wash and start your basmati rice (even better if it's been pre soaked and you use saffron).

Scoop your roasted eggplant out of the skins, (snack on the skins cuz ur hungry and waiting for soup) into the soup, along with the roasted garlic, which you can mince or throw in whole.

Stew and simmer for 10-20 minutes, till it thickens up.

Serve on your rice in a bowl, and garnish with toasted and crushed walnuts, sesame seeds, and sumac