Quick Meals 101
The other day I asked dear hubby to make some rice, and because I did not specify "brown", which I assumed he already knew that's what I was talking about, he decided to make white rice, which we only keep for company. Well, he made a rice cooker full of it and normally I refuse to save leftover white rice, but yesterday, I decided to make Filipino-style fried rice with it.
Using a nonstick skillet, I sauteed an enormous (minced) garlic clove until lightly browned, then added frozen peas and chopped carrots. Once the veggies are heated thoroughly, I added the (loosened) rice, and seasoned it with light soysauce and fresh ground pepper. And as if it wasn't garlicky enough, I sprinkled some garlic powder to it. Then more of the light soysauce for color and extra flavor. (If you're using tamari or any dark soysauce you wont' have to use as much.) That should be it, but I remember I have that fivespice baked tofu in the fridge, so I cut it into cubes to join the merry crew. The kids started munching on the tofu before I could add it to the fried rice. They liked it, but I wasn't really crazy about its rubbery texture and fivespice flavor.
Although I try to minimize purchase of processed food in the house, I thought it a good idea to try something new- such as mock meat, prepared tofu, etc each week. The kids seem to be attracted to dinner when there's something "meaty" on the side, so I think this is a good compromise.
The fried rice turned out good. But then again, that's our comfort food around here. Weird, huh? Aliyah was asking why I don't take photos of my food anymore. Quoting her, "This fried rice sure looks good, you should blog this." (Sigh, a new camera would be nice, you know.)
Today, I wanted to use my celery (so I could buy more, lol) but didn't feel like munching on them. Think, think- nothing fancy today...so I chopped them with some red bell pepper and artichoke hearts. I pulled some black beans and chickpeas from the freezer and added some dressing to it. I normally like making my own dressings, but wasn't going the extra mile for this one. Besides, we have some in the fridge that needed to be used up. (Spectrum Naturals Sweet Onion & Garlic organic fat-free dressing= 15 cal, 0 fat)
A whole big bowl of that is now gone, and we decided to call it our "Five Color Salad", which should really be "Six-color" since I added chopped red onions on mine.
5 Comments:
Onions and garlic are, and always have been, two of my favorite things to eat. I will eat them both raw and plain. I'll have to make a note of it to find that dressing! I've really been struggling to find a good dressing. I like using flax seeds and lemon juice, but I can't always afford lemons.
I've discovered since I've become a vegan that I really appreciate the colors of food more than ever before. All our dishes used to be "meat brown" -- and that was that. Now, I try to balance a meal in texture, color, etc.
We still buy some processed meatstuff at times, it's been part of a weaning process. I have some seitan in the fridge, and I have no idea what to do with it. :)
I just wanted to specify, by "meatstuff" -- I meant meat substitutes, not like bologna or anything. Eiw.
WOW! 5 Color Salad sounds great!
I adore fried rice. I often use quinoa as a substitute for the rice, and I adore it. Quick and easy too!
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