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.