tofu, potato, roasted red peppers (jar), spring onion, regular onion, garlic, diced tomatoes (can), ginger, and some turmeric ( I add it to almost everything I can now) and a little olive oil, salt/pepper.
I let this cook down and threw some water in to help steam the potatoes which softens/cooks them. It turned out really good. I was able to incorporate ingredients from the cancer-fighting foods list here: tofu, onion, garlic, & ginger. - Why use these?
Soy contains compounds called isoflavones (including genistein, daidzein, and glycitein) which prevent tumor growth and block the stimulation of cancer cells by sex hormones (such as estrogens and testosterone). There are significantly fewer breast cancer cases among Asian women who have eaten soy since adolescence, and when they do have breast cancer, their tumors are usually less aggressive with higher survival rates. Isoflavone supplements (in pill form) have been associated with an aggravation of certain breast cancers, but whole soy, eaten as food, has not.
Garlic, onions, leeks, shallots, chives: The sulfur compounds found in this group (the alliaceous family) promote the death of colon, breast, lung, and prostate cancer cells. Epidemiological studies also suggest a lower risk of kidney and prostate cancer in people who consume the most garlic. How to eat them: The active compounds in garlic are released when you crush the clove, and they're much more easily absorbed if they're combined with a small amount of oil. Sauté chopped garlic and onions in a little olive oil, mix with steamed or stir-fried vegetables, and toss with black pepper and turmeric. They can also be consumed raw, mixed in salads, or layered on sandwiches. Fresh ginger, or gingerroot, is a powerful anti-inflammatory that combats certain cancer cells and helps slow tumor growth. A ginger infusion can also alleviate nausea from chemotherapy or radiotherapy. How to use it: Add grated fresh ginger to a vegetable stir-fry or fruit salad. Or, make an infusion by slicing a 1-inch piece of ginger and steeping it in boiling water for 10 to 15 minutes; drink hot or cold.
While I had all these ingredients out to make the scramble - I figured I mind as well just keep cutting things up and make my vegetable stock I had been procrastinating on for a few days. Everything was a cinch, since I was just throwing it in the pot to extract the flavor anyway. So I didn't bother to chop everything small, I left the pieces larger and that saved a lot of time. Here's the recipe I followed:
(1) stalk lemon grass
(2) slices fresh root ginger ( whole piece)
(1) clove garlic (used almost a whole head)
(2) spring onions (whole bundle)
(1) large carrot, sliced (several)
(2) stick celery (several)
(100G) bean sprouts (whole bag)
a pinch of salt and white pepper ( used a lot more than a pinch)
(I also added turmeric)
First off, I should say- I used this mainly for the ingredients and just went off on my own for the amounts - because it's just stock and not really rocket science. I filled up a big pot with water and pretty much doubled everything on this list - excluding the lemon grass which my supermarket didn't have. I brought it to a boil, then covered and reduced the heat and let it cook down all day. I wanted to concentrate it as much as I could so that it would be easy to store. I kept reducing and reducing until I thought that I had the right amount, then I strained off all the vegetables through a wire/mesh strainer. I saved the vegetables for later ( I think I am going to make a vegetable fried rice dish with all of them) and that left me with the stock. To preserve the stock I poured it into (3) ice cube trays, covered, and put in the freezer. I'll take them out once frozen and transfer them to a container where I can keep them all in the freezer. And, when I want to have a noodle bowl with broth, I'll take one out, add some boiling water to it, throw in some rice noodles - and there I'll have an instant homemade version of the Thai Kitchen noodle dish that is not only made from whole foods with no weird preservatives/unhealthy ingredients, but also a dish with excellent cancer fighting properties. Can't go wrong with that. Here is two photo's of the stock - at the beginning stage and then once it had cooked down for a few hours.
At one point, I pulled a few ladles of broth out of the pot and added some rice noodles to it for a small meal. It was fantastic. Rice noodles cook almost instantly in hot water, unlike ramen noodles which take forever to cook (and aren't very good for you). These were edible in about 20 seconds. As for the stock - the flavor was great, and I was really glad I had added a lot of ginger root to it. It gave it a really spicy kick to it and the flavor warms your whole body - which is a nice sensation during winter. So, overall I think everything turned out great - and I now have a bunch of frozen stock ready to go anytime I like, which means I have some very easy, healthy meals ahead of me in the coming weeks.
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