No picture on this one....
I was making something quick and tasty for myself and my boyfriend this afternoon. We decided on rice and beans and some veggies for a side. I haven't eaten anything remotely "Asian-inspired" lately, so I decided to attempt to whip up some interesting and tasty flavored simple foods. It actually worked surprisingly well:) While the veggies I used are hardly "Asian-inspired," they were in need of use, and tasted great! Here's what we had:
Ginger and Garlic Rice:
-1 c. brown rice
- 1 3/4 c. veggie stock
-2 cloves minced garlic
-small piece of fresh ginger, grated
-1 tsp. olive oil
-1/4 c. lemon juice
instructions: put it in the rice cooker. Easy!
Sauteed Soy Beans: (Scott picked out the beans he wanted, these were them)
-1 can soy beans
-2 large cloves garlic, minced
- 2 tsp. Tamari
- 1 tsp. olive oil and 1-2 tsp. sesame oil
- sesame seeds
- pepper
instructions:
1. add 1 tsp. olive oil to a skillet with the garlic and fry garlic for about 30 seconds until fragrant
2. add the soy beans, tamari, sesame oil and pepper, saute until hot
3. sprinkle with sesame seeds
"Asian-Inspired" Roasted Potatoes and Carrots (yeah, weird I know):
- left over potatoes and carrots (1 large carrot and 4 baby yellow potatoes
Sauce/Marinade:
- 2 or so tsp. olive oil
- splash of sesame oil
- tamari
-tiny bit of sweet chili sauce
- tiny bit of sugar
Ok, so I didn't measure, just tossed stuff in and smelled it.
Instructions:
1. Chop up veggies into small chunks mix with sauce/marinade and wrap in aluminum foil
2. Bake in oven until desired tenderness (I don't know, like 40 minutes or so I think)
As I said, this meal seems weird, and was sorta just thrown together with extras I had laying around. But, it ended up being really tasty and a nice change from the types of flavors I usually enjoy eating.
This looks yummy. I'll probably try the potatoes/carrots soon.
ReplyDeleteI am a lot like you in that I tend to eat the mexican/south american type food most of the time. I feel this strange sort of guilt that I should be cooking from other cuisines, so I have made a few Asian-inspired dishes lately. There's a cooking blog that has some good Japanese/Korean stuff. Most of it needs to be veganized, but it wouldn't be difficult. I made this okonomayaki last night (sans bacon, and I'm sure you could use some sort of egg replacer). It's yummy! Also, look for the Korean shredded romaine sesame salad.
http://closetcooking.blogspot.com/2009/05/okonomiyaki-japanese-pancake.html
I might have to try looking up those recipes! I always have trouble, like you, busting out of eating what I eat everyday. This could be a nice change of pace!
ReplyDelete