Okay, there is no regularly scheduled programming, but that’s what it feels like. Back in the swing of things. Monday rolls around after a holiday weekend and all the holiday coziness just slides right off as I dive straight back into early mornings and long days.
It took me over an hour to go grocery shopping today because I was tracking down ingredients for a couple of recipes that I chose for the weekly food roundup. I’m pretty sure I had a dazed and confused look on my face as I kept circling around looking for elusive items.
I just finished making Winter Pasta from 101cookbooks. It turned out a little bit stringy from the kale since I didn’t have a proper blender or food processor to puree everything together. All I had was one of those stick blenders and that proved to be an ordeal. I have green colored spatter all over me and half the kitchen now.
This recipe was a gamble on so many levels. There is the whole I don’t have a blender part. Then there is the part where I don’t like goat cheese, which is a main part of the dish. There is also the issue of having to use a milder elephant garlic because all the regular garlic at the grocery store was not remotely acceptable to cook with.
I’d have to say that the dish turned out all right, but I would probably add something to it to spice it up a bit. Of course, this could be due to the use of the elephant garlic. I like the creamy texture of the goat cheese but not the taste as much. I would also ideally want some more variation in the dish. More vegetables or a solid source of protein. In an ideal world, I think this dish would be a note in a larger meal with other dishes. However, being as I am always pressed for time and want eating to be as simple as possible, I try to go for one dish that will take care of all my nutritional needs.
Just after everything was tossed together.
It sounds a little funny to write a first post entitled, “Before the Break.” Before what break??
Before Thanksgiving Break.
Every time I know that I’ll be away, I try to eat everything in my fridge that won’t keep. Actually, I try to eat everything in the fridge because I worry that somehow the things in the fridge will somehow spoil just because I’m not around to watch them. I don’t worry about the things in the freezer.
I haven’t felt much like cooking lately, so I went out for lunch at my favorite organic cafe one day and had breakfast on a different morning at a local coffee shop. After two meals out in the same week, I knew I had to face cooking again. I can’t really afford to eat out, much less at an organic cafe. I looked in my fridge and saw that I had a block of soft tofu, some cold brew coffee that was “brewing,” eggs, and a container of previously chopped red onion. What to make…
I defaulted for some variation on stir fry, which is my usual go to when I’m feeling uninspired or rushed.
Today’s dish involved a splash of olive oil over medium-high heat with chopped red onions swirled around in a medium frying pan. A dash of black pepper, the tiniest smidgen of sea salt, and more swirling of the onions over heat. As the onions become translucent, I added frozen corn and frozen string beans (I broke the string beans with my hands into more bite size pieces). More swirling around. As I’m waiting for the corn and string beans to defrost and cook, I grab the tofu to drain, rinse, pat dry, and cut into tiny cubes. Once things look pretty defrosted, I tossed in the tiny tofu cubes and mixed everything well in the pan. A splash of soy sauce for taste. A little more mixing and swirling to get the flavors all mixed together. Serve over brown rice. I personally like sweet brown sticky rice. You have your protein, your vegetables, and your whole grains. Not bad for a dish made from what was left in the fridge.
Tofu Stir Fry without Rice