Here’s a satisfying meal that was easy to pull together. First, I made the “Garden Vegetable and Tempeh Sauté,” from 1,001 Delicious Recipes for People with Diabetes, by Linda Eugene and Linda R. Yoakam. I rarely pass on an opportunity to prepare tempeh. I like its firm, fermented, nuttiness. And here was a stew that allowed tempeh to shine. Rather than use the suggested frozen peppers (why?), I used two cubanelle peppers. I used only 1/8 tsp. cayenne pepper, in the interest of my young child’s palate. I added 2 tsp. salt at the end. This stew’s slightly saucy consistency was a pleasant texture.

I also cooked the “Lime Cilantro Rice,” from There were no problems with the recipe; it was easy. I added 1 1/2 tsp. salt to the cooked rice. The tangy lime was a treat.

Tempeh (8 oz.) = $1.95

RECIPES: a fine (and quick and easy) stew, combined with a fine rice
PREP TIMES: you’ll definitely eat this meal within an hour
TASTES: tomatoey tempeh and vegetables can sit aptly upon rice tinged with lime

Who’s baking Christmas cookies? I am! This time, I’ll bake my own adaptations of “Sugar Cookie Cutouts,” from Taste of Home’s Holiday & Celebrations Cookbook Annual 2001, as well as “Aunt Anne’s Sesame Cookies,” from See my cookies when you come back to my site on Wednesday, December 23.