Recent food play
Feb. 25th, 2004 03:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidI was in a rush Monday, and barely convinced myself that there was something I could make rather than eat junk. I ended up sauteeing onions, adding a bag of frozen broccoli, carrots, and water chestnuts, then adding the container of marinated tofu I'd picked up just because it looked interesting. For the record, Nasoya's ginger sesame marinated tofu has excellent texture, and reasonable taste, except that it's a touch too sweet for me. A little hot sauce does wonders...
Last night was a mostly-leftover night. I heated up the pea soup. Of course, I had to add water, so I ended up with pea soup again left over. New Horror Flick: The Pea Soup That Would Not Die.
I had leftover chicken and turkey from Shabbat, which I diced up, adding the peach-almond-ginger stuff I'd cooked it in, and some scallions. I served this with red-leaf lettuce, and it was yummy. I think it's the first chicken salad (there wasn't a lot of turkey left, and turkey salad just doesn't have the right ring to it) that hasn't had mayo or tahini to hold things together. While I was eating it, I thought about adding mandarin oranges (not that I had any), though usually I think of them going more into a spinach salad. I'd also debated adding the bit of arugula I had left, but that's a much more strident sort of flavor, and I wasn't sure how it would go with the peach/almond/ginger.
The third dish wasn't leftover, but it was fairly quick. I sauteed onions with carrots sliced on the diagonal. I marinated cubed tofu with some scallions in Szechuan spicy sauce, a bit of soy sauce, adding that to the veggies just before the udon (buckwheat) noodles were cooked. I'd forgotten how much I like udon noodles, and the spicy tofu-veggie combination worked well with them. Must get more udon noodles...
I had just enough leftovers to have at work; I have to think of something new tonight. Well, except for the pea soup.
Other random thing: I spotted a station wagon with CANARD on its plates. Nice. Of course, I always think of ducks first.
Last night was a mostly-leftover night. I heated up the pea soup. Of course, I had to add water, so I ended up with pea soup again left over. New Horror Flick: The Pea Soup That Would Not Die.
I had leftover chicken and turkey from Shabbat, which I diced up, adding the peach-almond-ginger stuff I'd cooked it in, and some scallions. I served this with red-leaf lettuce, and it was yummy. I think it's the first chicken salad (there wasn't a lot of turkey left, and turkey salad just doesn't have the right ring to it) that hasn't had mayo or tahini to hold things together. While I was eating it, I thought about adding mandarin oranges (not that I had any), though usually I think of them going more into a spinach salad. I'd also debated adding the bit of arugula I had left, but that's a much more strident sort of flavor, and I wasn't sure how it would go with the peach/almond/ginger.
The third dish wasn't leftover, but it was fairly quick. I sauteed onions with carrots sliced on the diagonal. I marinated cubed tofu with some scallions in Szechuan spicy sauce, a bit of soy sauce, adding that to the veggies just before the udon (buckwheat) noodles were cooked. I'd forgotten how much I like udon noodles, and the spicy tofu-veggie combination worked well with them. Must get more udon noodles...
I had just enough leftovers to have at work; I have to think of something new tonight. Well, except for the pea soup.
Other random thing: I spotted a station wagon with CANARD on its plates. Nice. Of course, I always think of ducks first.