Wednesday, March 12, 2014

Les Bouchées Quotidiennes

We were iced in last week, so I had to use only pantry ingredients for breakfast. Luckily, we always keep a few packages of tofu on hand, so I made some kimchi tofu scramble. I just sauteed some shallots and green onions, then added a package of extra-firm tofu, which I crumbled with the spatula. Then I added garlic powder, onion powder, salt, heavy dose of turmeric, and some coriander. Then I added the liquid from my kimchi jar. After this, I added about 1-2 cups of chopped kimchi. SO GOOD!

I FINALLY made Isa's brussels sprouts fried rice and I was not disappointed. I'm not sure how it has taken me so long to make fried rice with basil, but oh my gosh. The basil, lime and cilantro here are essential and amazing. I will certainly be making this again and again. In case you were wondering, they also make a great breakfast!

Mike has been cooking for me this week (see below for the reason why) and he's been doing a great job! I cooked the black-eyed peas a day ahead, pre-injury, and he did the rest for the black-eyed pea masala. I loved the peas in a masala dish, especially when paired with jasmine rice, cilantro and steamed collards! The masala recipe is easy, satisfying, and perfect for those who are still having winter weather!

After having two and a half wonderful days of spring break, great food, and hanging with friends, this happened: I stupidly dropped a couch on my toe. This couch is the one Mike bought for the theatre and it was only $50 (?!!) and it's in great condition/real leather. So I have been hobbling around all week, resting, and trying to heal before classes are back on Monday. I also tried this new "GF" beer I found at Deep Roots. It was alright, not my favorite GF beer, but pretty decent.

I have to admit, I have a slight weakness for childhood favorites made GF/vegan: vegan BLTs, pretzels...and sour cream and onion chips. I can't explain my excitement when I saw these! They're also low in fat, sodium, and non-GMO. These and the cheddar ones are both incredible. Mike was actually convinced that the cheddar ones had dairy but they're vegan! If you're in GSO, I found them at Whole Foods. I discovered these chips because of this recipe for sour cream + onion buttermilk crusted tofu (?!!!)...which I will obviously be making soon!

Now that I'm limping a little better, Mike and I tried cooking together tonight, which turned out great! I've been avoiding going to the store since I don't trust people to not step on my feet, so we pulled this out our pantry items: sweet chili lime tofu with quinoa and wok-steamed collards. It sounds complicated, but it was actually super easy and SO good. The sauce has lime zest, juice, mint, and other usual Asian sauce ingredients that make an incredibly flavorful sauce. I may have to cave in and get her cookbook now!

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