bok choy stirfry

This is the kind of meal you make when you're on autopilot.  It's the kind of thing that comes together with minimal work and maximum ease, in a situation where reading directions and following a recipe would be asking far too much.  After an overzealous Saturday, I woke up Sunday and faced a daunting list of to-dos, but only half the capacity to complete them.   I had to venture down to Eastern Market (which is inconvenient in the first place, much less under the circumstances) to get a necklace restrung.  My jewelry man told me he could fix it in 15 minutes.  Awesome.  I'd be back home on my sofa in no time.  To kill time, I ducked into a coffee shop and ordered a cup of iced coffee.  I paid for it, and then walked out of the coffee shop – sans coffee.  I didn’t realize it until I was milling through the stalls.  Seriously, I don’t know who does this.

After I went back to reclaim my coffee (you should have seen the look from the barista), I came across a stall with beautiful, hand-embroidered girls’ dresses.  The thin, gauze-like fabric and bright, intricate embroidery was oddly familiar, but unplaceable.  Then, I looked at the woman sitting in the corner.  Back to the dresses.  To the woman.  Ah hah! - she was definitely Ecuadorian.  The dresses looked familiar because I had a steady rotation of dresses exactly like them every summer until I was in middle school, at least. 

Overestimating my ability to hold a casual conversation in Spanish while operating at 50%, (well, let's be real, the caffeine hadn't kicked in yet, so 30%) I started chatting with her.  Her skin turned from a rusty copper to a pale white.  Normal reaction from whenever I speak Spanish to an unsuspecting stranger.  I complimented her handiwork and made small talk for a bit, the autopilot guiding me through a conversation I've had a hundred times before.  (Where did you learn to speak Spanish like that?  What is your connection to Ecuador? etc.)  Within a couple minutes, my autopilot failed and I was forced to awkwardly duck out politely excuse myself.  I went to pick up some produce before I reclaimed my necklace and went home.  Then I realized I didn’t have cash, so I went back to wandering aimlessly until my necklace was finished.  I would just have to stop at the grocery store on the way home.

Later, I walked in the door and Whitney told me I looked confused.  I told her that I thought I blacked out in Safeway because I wasn't sure exactly what I bought.

“You probably just got a shit ton of vegetables.”

Oh, she knows me far too well.  Sometimes I fall prey to the beautiful colors of fresh vegetables at the market or grocery store (again, I don't know who does this) and come home with a plethora of produce, but nothing quite goes together, and I have absolutely no plan to execute.  I unloaded the contents of my bag and took a look. Bok choy.  Mushrooms.  Frozen edamame.  Some other random things.  So I decided on stirfry.  I wish I could say that I picked up these ingredients with this end goal in mind....but I didn't.  That's the beauty of stirfry - it works when you have no idea what else to do.  This happens to me more often than I would like.

Luckily, stirfry is impossible to mess up, and not only did this recipe not suck, it was actually really good.  But then again, I think anything with massive quantities of ginger and garlic is failsafe.  So next time you're on autopilot, just throw a bunch of stuff in a skillet and let it wok and roll. 

Bok in the wok
A caramelized memoir original
Serves 2 

2 baby bok choy, sliced in half, vertically
6 ounces mushrooms, chopped
3/4 cup frozen edamame
2 tablespoons sesame oil
1-2 tablespoons minced freshly minced ginger (to taste.  I like a lot, so I use closer to 2 tablespoons.)
1-2 tablespoons garlic (to taste.  I like a lot, so I use closer to 2 tablespoons.)
1 tablespoon sesame seeds
crushed red pepper flakes (optional)
2 cups cooked rice


1.  Cook rice according to package directions.  You will want enough rice for two people.  I made about two cups cooked.
2.  Heat sesame oil in wok over medium heat.  Add minced ginger and garlic and stir frequently for about 2 minutes, or until fragrant.  Do not let burn.
3.  Add bok choy and fry for about 5 minutes.  After 5 minutes, add frozen edamame and mushrooms.  Stirfry another 5 minutes.  
4.  Turn off heat and stir in sesame seeds.  Serve vegetables over rice and season with crushed red pepper flakes, if desired. (I also drizzled with a little bit of gluten-free soy sauce, as well.)



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carrots & parsnips with cumin vinagrette

Remember when I said I was going to give up orange things?

Oops.

I tried.  Honestly.  I really did.  The prospect of having beta carotene stain my skin a permanent shade of clementine was enough to scare me into eating only green and red and yellow and purple things for a whole two weeks.  And then I relapsed.  Yes, I've had nary a morsel of chocolate.  Haven't had a cookie, either.  And not a single slice of crusty, chewy bread.  But orange things. I just can't quit the orange things.

But if you're gonna be bad, it better be worth it.  And these roasted carrots and parsnips are the closest thing to perfection in a vegetable side-dish that I've had in some time.  (Besides brussels sprouts. Those babies are untouchable.)  Whitney and I enjoyed these a few nights ago with her favorite wild rice blend and a whole roast chicken.  Yes, that's correct.  I shamelessly made Whitney my date night chicken in a last-ditch attempt to get her to leave Brian for me.  It almost worked.

This recipe originally called for beets instead of parsnips, and I took a couple of liberties with the vinaigrette as well.  The original calls for a sherry vinegar, but I didn't have any, so I just used red wine vinegar.  It also calls for whole cumin seeds, toasted and then pulverized. I usually have whole cumin seeds, but I couldn't locate them.  (Who borrowed my cumin seeds and never brought them back? Return them and I'll accept them gleefully, no questions asked.)   I do think that the whole cumin seeds would add a deeper flavor to the vinaigrette, if you use them.   But if you don't have them, mine was great even with just ground cumin.

So now that all the carrots are gone, I resolve to start over.  Tomorrow.  Rae and I are making butternut squash risotto tonight for dinner. (If we succeed, more on that next week.)


Roasted Carrot & Parsnip Salad with Feta
Adapted from Hugh Acheson's A New Turn in The South
Serves 4-6

For the salad:

1 teaspoon salt
1 pound carrots, peeled
1 pound parsnips, peeled
1/3 cup feta cheese, crumbled
1 tablespoon extra-virgin olive oil
fresh flat-leaf parsley leaves

For the vinaigrette:

1 teaspoon Dijon mustard
½ cup extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
2 teaspoons red wine vinegar
1 teaspoon ground cumin
1 tablespoon finely chopped fresh mint
Salt and freshly ground black pepper


1. Preheat the oven to 450°F.
2. Peel the carrots and parsnips. Make sure your carrots and parsnips are about the same size. I left my carrots whole and sliced my parsnips vertically.
3. Bring a large pot of water to a vigorous boil, add ½ teaspoon of the salt, then add the carrots and parsnips. Blanch for 1 minute and remove to a bowl of ice water to stop the cooking. Once cool, remove and set aside.
4. Toss the carrots and parsnips with olive oil and place on a rimmed baking sheet. Roast until golden brown, about 20 minutes.
5. Meanwhile, make the vinaigrette. Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the red wine vinegar. Add the cumin and the mint. Season with salt and pepper to taste. The vinaigrette will last for 10 days in the fridge.
6. Remove carrots and parsnips to serving dish and drizzle in vinaigrette. Toss. Top with feta and chopped parsley.

p.s.  Happy Birthday to my first roommate, Sophie!  I wish I could celebrate with you again this year like we did here.

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friday breakfast: bennys with a twist

In keeping with last year’s tradition, I am going to reserve Fridays for breakfast posts.  Since I have the privilege of working from home on Fridays, I like to make myself a big brunch midmorning, instead of my standard “weekday” breakfast.  I wake up early and make a big pot of tea while I check emails and begin prioritizing my tasks for the day.  My real breakfast comes a few hours after I wake up, when I make myself a brunch feast.    

I am not a huge fan of sweet, doughy breakfasts, much preferring something eggy and yolky.  My favorite brunch dish is any variation on an Eggs Benedict because I love a smooth, silky, just-slightly-lemony hollandaise.  I really don’t ever make Eggs Benny myself, though, because I am pretty sure if I knew what exactly went into the hollandaise sauce, I would get grossed out and never eat it again.  (Note:  I feel the same way about mayonnaise. I know it is really bad for you, but that is the extent to which I want to know.  Ignorance is bliss.)  So instead, I just resort to ordering Eggs Benedict when I go out to brunch.  Which, unfortunately for my cardiovascular system, is pretty much every weekend.  On the rare occasion I am conscious of the damage I'm doing to my arteries, I deviate from eggs and order an everything bagel and lox.  Because everyone knows that salmon is full of heart-healthy omega 3s.  The schmear of cream cheese is negligible.   

Anyway, the problem with Eggs Benedict during Lent is clearly the toasted English muffin.  Cue Portobello mushrooms.  Find a big Portobello cap and use it as your muffin, and the opportunities are endless.  You can add a bit of thyme and parmesan cheese to the shallow well, or try sautéing some spinach instead.  Top each cap with a poached egg, and cover it in some kind of sauce.  Since I wasn’t going to make hollandaise, I made a red pepper puree to spoon on top instead.  (Very easy - just take a couple strips of roasted bell pepper, salt and pepper, and just a couple drops of olive oil and pulse in a food processor or immersion blender until creamy.)  You could clearly skip this step if you wanted, but I wanted to at least feel like I was eating an Eggs Benedict, and the red color was a nice touch as well. 

If you don't know how to poach an egg, watch this video.  Isn't Alton Brown just so cute and geeky?  He really knows the science behind food and I always learn something when I watch him on TV.  For example, I had no idea that there was a "born on" date for eggs printed on the carton.  Did you?  (The only change I'd suggest to his method is cooking it less if you want runny yolks.  I cook mine closer to three and a half minutes.  I also don't use a thermometer - just bring the water to a boil first, then reduce down to a steady simmer and add your eggs.) 

 I hope everyone has a nice weekend!  My friend Brent is coming to DC for her birthday tomorrow and I cannot wait to see her.  Happy Birthday, Boo!

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grilled eggplant "lasagna" with pesto-ricotta cheese filling

I preemptively apologize for this picture.  I know it isn't pretty or evenly layered, but it's really hard to get a picture of lasagna....

Grilled eggplant "lasagna" with pesto-ricotta filling

But you know what I don't apologize for?  This next photo.  Jamie sent me this on Sunday night.  Thank the Lord for iPhone MMS. 

I don't know why she has it - but it's hilarious.  This is probably my favorite picture of the three of us because it's completely typical, and it shows that nothing has changed in the last sixteen years except we're not as cute as we used to be.  I have short hair in this picture, which puts me in third grade.  (The Great Haircut of 1994 was the single most traumatic experience of elementary school - even worse than wearing headgear to school in second grade, and the episode in third grade when a boy called me an alcoholic because I answered Mrs. Marshall's question with "Sam Adams" instead of "John Adams".)

In this photo, I'm on the left.  I think most people would agree that I am a pretty prototypical "eldest child."  I'm maternal and protective, but bossy, impatient, and expect a lot from others.  While Bollie and Jamie are cheesing hard for the camera, I am very serious, literal, and practical.  Of course, the other, more likely reason I'm not smiling in this picture is because I had a realllly messed-up grill (see above re: headgear) and my mom wouldn't let me "smile with my teeth" when we were trying to take our Christmas card.  This problem was rectified with a full set of braces in fourth grade.

In the middle, we have Bollie.  She was always hammin' it up and putting on a show for everyone.  Most middle children fight for attention, but for Bollie, that was not the case.  She liked being in the limelight, of course, but she never actually had to fight for it because she was just so absurd.  Our home videos contain footage of her singing and dancing, and if the camera was ever on someone else, she quickly and effortlessly diverted the attention back to her hysterical ways.  Today, she's still the life of the party, just three feet taller and with a bit more maturity.  The baby blonde, Jamie, was a chatty kid that could talk to a brick wall.  She was a constant laugh-fest, except for when she would cry.  See how amused she is in this picture?  She was typically very happy, easygoing, and everything made her smile.  But with the flip of a switch, she'd get upset about something.  And I mean really upset.  She'd cry and wail and until one of us felt bad enough to give her what she wanted.  This usually happened when Bollie and I used to tease her (sometimes we'd tell her she was adopted - the perfect taunt for a kid with blonde hair, fair skin, and green eyes among a family of brunettes) or if her "I feel pretty" sweatshirt was dirty or missing.  She's tougher now, but she still talks a mile a minute. 

When Jamie sent me the picture message, I had a delicious grilled eggplant "lasagna" in the oven that was actually inspired by my baby sister herself.  Funny timing!  I make a dish for Bollie a few weeks ago, but this one has Jamie's  name written all over it.  Jamie's favorite color is purple and her favorite vegetable is eggplant.  Coincidence, I think not.  Jamie also loves cheese - so much that she gave it up for Lent this year.  Even though she won't be able to make this dish at least until next week, I know she's going to love it.  It's oozing with three cheeses and features a smoky grilled eggplant in place of lasagna noodles.  We have a slight obsession with eggplant in my family.  Stuffed eggplant.  Spicy eggplant.  Japanese eggplant.  Baba Ganoush.  But mostly we just eat it grilled.  The noodle-less aspect is also relative and appropriate, as my family is slightly pasta-adverse.  It's not that we have anything against pasta, per se, but we are really more rice, couscous, and quinoa people.  (Note:  Bollie may be the exception to this, as she's obsessed with tutto Italiano.)  So, since you can't put quinoa in lasagna, I used a nice fat eggplant in place of the noodle. 

A few notes about this recipe - I had a lot of leftovers from pizza night so I just tried to use those.  I used mozzarella on the top layer, but I wouldn't actually use that again on the top (maybe in the middle, though).  I think the top would be better just with grated Italian cheese.  I also love putting zucchini and spinach in vegetable lasagnas, but I didn't have any and didn't feel like going to the store.

Grilled eggplant "lasagna"
Serves 5-6
  
1 large eggplant or 2 medium, peeled and sliced lengthwise into 1/4 inch slices
2 1/2 cups homemade tomato sauce (or your favorite jarred tomato sauce)
1 red bell pepper or jarred roasted red pepper
4 ounces portobello mushroom caps
15 ounce can artichoke hearts
12 ounces ricotta cheese
3/4 cup grated Italian cheese (I used a mix of parmesan, asiago, and fontina), divided
one large ball of mozarella, sliced (maybe 3 ounces?)
1 egg white
3 tablespoons pesto sauce

1.  Preheat oven to 400F.
2.  Chop artichoke hearts and mushrooms into bite-sized pieces.  Season with salt and pepper and toss with olive oil.  Roast in oven 15 minutes.
3.  Remove from oven and cut heat down to 350F.
4.  Drizzle olive oil on eggplant and zucchini.  Season with salt and pepper and grill on stovetop grill pan, George Foreman, or outdoor grill (if you're that lucky). 
5.  Make ricotta cheese mixture by combining ricotta cheese, egg white, pesto, and 1/4 cup of grated Italian cheese.
6.  Assemble the lasagna in your baking dish.  My layers went something like this:  1 cup tomato sauce - 4 slices eggplant - 1/2 cup ricotta cheese mixture - sliced roasted red pepper - mushroom & artichoke mixture - 1/2 cup ricotta cheese - 1 cup tomato sauce - 3 slices eggplant - 1/2 cup ricotta cheese - 1/2 cup tomato sauce - mozzarella & 1/2 cup grated parmesan

7.  Cover with alumnium foil and bake at 350 for 25-30 minutes.  After 20 minutes, remove foil and let cook open for the last 10.

What do you like to put in lasagna?

P.S.  I have just fixed the recipe for my thai peanut sauce.  Randi tried making it last night and I think the proportions were messed up.  The recipe did not call for as much water as was necessary.  I still recommend adding it little by little, though.

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back-to-work monday

Happy Monday!  How was everyone's weekend?  I, for one, am grateful that I am employed and at work today after the threat of a government shutdown.  Don't get me wrong, it would be nice to have a few days off, but I gotta make them dollar dollar bills.  But it's a moot point now, and we're good for the next six months, I guess.  I'm sure next year they'll go through the same thing.

But now, the highlight of your Monday....a quick recap of the weekend in food.  As I previously mentioned, Thursday night Brittany's Mom (Miss Cleo) and Aunt Elizabeth (Delta Burke) gave us a tarot card reading.  They were in town visiting from Atlanta and they love their Tarot cards!  As I said before, I was a complete skeptic, but I went in with an open mind and actually ended up getting too into it by the end.  Take it with a grain of salt, or take it as Gospel, but either way you look at it, it's all in good fun. 

We had plenty of wine to ease any nerves, and noshed on hummus, cheese, fruits, crackers, and cured meats (well, everyone else did).  There was a great brie, mozzarella, and a sharp white cheddar.  Those were paired with flatbread, crackers, and a whole wheat baguette.  We also had some delicious hummus and a fruit plate.  I will admit that the plate of proscuitto and sopressata literally made my mouth water - it was actually the first plate of meat I've seen that I really, really wanted (which is weird, because I wouldn't count those meats as my favorites!)  It was actually pretty funny to hear everyone's readings - my friends and I are all at such pivotal points in our lives, albeit all for different reasons, and it was interesting to see how the cards' meanings changed in different "positions" and applied to everyone's scenarios. 

This was my Tarot card reading.  Of the ten cards, six are cards of the "major arcana."  There are only 22 major arcana cards in the whole deck (of 78).  Miss Cleo thought it was tres interesante to see so many major arcana appear in my reading - apparently these cards are very strong, and with deep meanings.  Strong cards for a strong personality, she said.  Needless to say, everyone thought this was quite appropriate.  The reading itself didn't tell me really anything I didn't already know about myself or this hilarious sequence of events that comprises my life, but it was funny to see that a lot of my past and present was reflected in the meaning of the various cards.  Don't count me in as a believer just yet, but I'm interested to see if any of the future predictions will hold.  It was a lot of fun to see what the Tarot thinks the future has in store.

Friday night we had Happy Hour to mourn a possible furlough, celebrate the end of March Madness, and toast to a coworker getting into a neat graduate program.  I got hungry so I grabbed a crepe from Crepes on the Walk - oozing with swiss cheese, spinach, tomatoes, and avocado.  Saturday I made banana pancakes (but I cheated - I used a buttermilk premix!)  I also went to Cactus Cantina for Lindsey's birthday and had the best vegetable fajitas ever!  The platter included not only the traditional peppers and onions, but also mushrooms, zucchini, green onions, corn, potatoes, and even ginger and bean sprouts (not exactly Mexican, but whatever).  Obviously the platter was served with pico de gallo, guacamole, rice, and black beans (a nice alternative to refried beans, which are generally not vegetarian).


After dinner, I met up with Laura and Mauri, two friends who were visiting from NYC.  We sang karaoke, Laura's favorite pastime, at Cafe Japone.  Sunday was spent writing, grocery shopping, cooking, doing laundry, catching up on emails and trip planning....all the things I normally try to do on Sunday to make me feel like a productive human.

My most loyal commenter finally makes it on the blog (!!)

Quick PSA:  There are only two more weeks for the 40-day Vegetarian!  I've gotten so many great suggestions for blogs, magazines, and websites to gather inspiration, and I really appreciate all of the support and ideas!  I've sometimes had trouble getting the ingredients, though.... zucchini and eggplant are expensive and flavorless this time of year.  I'm keeping my eyes peeled!
This week on the blog, another yucky childhood vegetable gets a makeover, a boring fish filet gets dressed up, and Thursday's post is still TBD.  Enjoy your Monday!



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what to do when you're sick of cooking

Roasted Vegetables and Sauteed Spinach

One of the reasons I started this blog was that I wanted a public forum to share my kitchen adventures - chronicling all the new techniques, ingredients, and recipes that I tried as a part of my vegetarian lifestyle.  Through this blog, I am held accountable not only to myself, but also to my readership.  With my readers awaiting recipes and stories of success and failure, I avoid falling prey to lazy, unimaginative dinners of fried eggs, peanut butter sandwiches, or hummus.  And guess what?  So far, it has worked.  With only a little more than two weeks left on this little journey, I haven't had eggs for dinner once.  I've only made peanut butter and banana sandwiches when I'm on the go, like on the bus to New York, at last week's Wizards game, or during an afternoon of errand running.  And my Rockin' Moroccan white bean dip stuffed in a wrap with veggies is the closest I've gotten to a hummus-only meal.

I've published one post a day, Monday through Friday, for almost a month now.  And I hate to say it, but I've been cooking so much that I'm a little bit tired of it.  This speaks volumes.  I'm one of those weirdos that derives immense pleasure in the entire process of preparing a meal.  I love going to the grocery store or farmers' market and selecting the stars of a dish.  I enjoy selecting fresh herbs to accent and enhance the flavors of a dish.  I think sharpening my knives is fun, and take pride in the methodical way I dice vegetables into uniform pieces.  I love my handtools, like my immersion blender, vegetable peeler, and multipurpose hand grater, and the way they make it so easy to zest lemons and mince ginger.  Don't even get me started on sauteeing onions in olive oil, butter, and garlic, or removing the lid of a pot of soup and  inhaling the deep scent of herbs and vegetables simmering away. 

But as happy as those things make me, sometimes I come home and just want to microwave a packet of Tasty Bite madras lentils, poach an egg, or get takeout.  Not that there's anything wrong with doing those things, but y'all wouldn't read my blog if that's what I had for dinner every night (and likewise, I wouldn't be keeping an online journal).  So luckily, while I can get away with lazy days once in a while, I also have a convenient backup - roasted vegetables.

Now, I know I roast a lot of vegetables.  Roasted vegetable and quinoa stuffed eggplant.  Roasted vegetable salad.  Roasted brussels sprouts and quinoa.  But it's just so easy!  On the particular night that I roasted these beauties, I was tired and not particularly enthused about making dinner.  So I roasted some vegetables.  I turned the oven on 425, removed some peeled and diced butternut squash from the freezer (left over from this amaz butternut squash pasta recipe), diced a red pepper, and opened a six-ounce box of sliced baby bellas.  I tossed the vegetables in olive oil, sea salt, and pepper (but you could also choose to use fresh or dried herbs like basil and oregano).  I spread the vegetables on a roasting pan, hopped in the shower, and after 12 minutes, turned the vegetables.  I put them back in the oven, dried my hair, and another 12 minutes minutes later, they were finished.  I quickly sauteed some spinach in garlic and lemon juice, and then topped the bed of greens with the charred vegetables and sprinkled feta cheese on top (though you could easily make it vegan by removing the cheese).  I had a delicious meal in less than a half an hour, without even really doing any "cooking".  If you're hungry or in need of some protein, add some chickpeas.  Now how easy is that?

Of course, the other thing you can do when you're sick of cooking is go out to eat.  Last night I went to Cafe Ole, a hidden gem near Tenleytown.  Concentrating on Mediterranean-style small plates, and with a plethora of vegetarian options (helpfully denoted on the menu), this place was right up my alley!  Unfortunately, my pictures didn't turn out, but the food was delicious.  We ordered an all-vegetarian meal of the hummus platter, the olive orzo salad, the chickpea pizette, and the sangria....all were amazing!  The orzo salad (Toscana salata) was my favorite, an orzo lightly coated in roasted red pepper puree, tossed with kalamata olives, artichokes, and parmesan cheese, and topped with a thick lemon aioli.  My date didn't really care for it, which was fine....more for me!  I was also totally impressed by the black bean hummus (spiced with cumin and topped with cilantro) and the pizette (chickpea dough topped with wild mushroom ragout and cheesy parmesan arugula).  The only disappointment was that there was supposed to be baba ganoush on the hummus platter but it was replaced with a lackluster tabbouleh salad.  And the sangria (always, always red!) met my seal of approval, not an easy feat.  Check it out!

I'm kicking my weekend off tonight with a Tarot card reading courtesy of Brittany's mom and aunt.  Yes.  Not a joke.  I'm openly skeptical about those things, but it's all in good fun, and plus, there will be plenty of libations to smooth anxiety and lessen the damage from any not-so-stellar readings.  I'm actually really excited to see what the ladies think my future holds!  Then, I'm looking forward to a Mexican dinner for Lindsey's birthday and karaoke with some visiting friends from NYC.  Should be a whirlwind of a weekend!   

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vegetable & edamame stirfry with thai peanut sauce

Vegetable & edamame stirfry with Thai peanut sauce

Did y'all hear me shout from the rooftops last week?  I have a big, huge announcement.

I'm. In. LOVE.

Love, I tell you!  I didn't see it coming either, but they always say it comes when you least expect it.  I kind of forgot what it felt like.  But it's back, and it's the real thing.  You know how I know?  This is what people do when they fall in love:

• Dance around the room like that fool Nellie Forbush singing "I'm in love, I'm in love, I'm in love, I'm in love, I'm in love with a wonderful guyyyyyyyy!!!"
• Channel Tom Cruise on Oprah and jump up and down on the couch 
• Babble incoherently and giggle when speaking of their love
• Try to lead normal, functional lives but inevitably become utterly incapable of thinking of anything else other than their love
• Write about their love to be published for the whole world to see, even if they have a million and ten things to do so there was already a post pre-prepared

And y'all, I did all of those things last week.  Why wouldn't I?  Sleek body, sizzlin' hot, works quickly, and gives me exactly what I want.  And you had better believe that if this relationship ever ends, I am going to go BSC like Taylor Swift and write a song about it.  Another thing people do when they're in love.

Last week I fell in love with my wok.

One night, (can't remember which - must be love brain!), I came home from work and was really irritated about something that had happened that day.  In fact, I was so annoyed that I hadn't even thought about what I wanted for dinner that evening.  When I got to my apartment, I had a package from UPS!   I thought it was a pair of pants I had ordered until I saw the size of the box.  Then I remembered what it was!  I had ordered this wok a couple days before with my temporary Amazon Prime membership, which gives me free two-day shipping on most items sold by Amazon.com.  So, I opened the box and decided on a big vegetable stir-fry.  (Side note:  I am just now realizing how much Asian cuisine I've eaten lately.  I love Asian food - Chinese, Japanese, Vietnamese, Thai, Korean, it doesn't matter!  Sorry if you don't like Asian food because I know there's a lot of it on this blog!)

For the stirfry, I took a shortcut and used a bag of frozen veggies - a Safeway mixture with sugar snap peas, water chestnuts, broccoli, cauliflower, and carrots.  I threw in some frozen edamame for protein and fresh skinny asparagus and let it sizzle in the wok with a tiny bit of canola oil and soy sauce.  I wanted to serve it over white rice, but I was out of it.  What a shame!

While the veggies were a wok-in' and a rollin', I prepared a very quick, very easy Thai peanut sauce to drizzle over the finished product.  More protein!


Thai Peanut Sauce, a 40-day Vegetarian original
Serves one

1 tablespoon all-natural peanut butter
1 teaspoon soy sauce
1/4 teaspoon brown sugar
1 teaspoon plus 1 to 2 tablespoons water
minced garlic, minced ginger, and crushed red pepper flakes, to taste

1.  Heat one tablespoon of peanut butter, one teaspoon of soy sauce, one teaspoon of water, and 1/4 teaspoon brown sugar over medium-low heat.  (If you use traditional peanut butter, you do not need to add sugar).
2.  Using a fork, mash the peanut butter into the liquid and allow it to start melting.  Add garlic, ginger, and red pepper flakes, stirring to combine all ingredients.  Do not burn the sauce.  Add up to 2 tablespoons of water, little by little, if you find the sauce is too thick or is sticking to the bottom of the pan.   
3.  Drizzle over stirfry and enjoy!


I've made this same dish probably a dozen times before because it's easy, cheap, and Whitney and I love it.  But I don't know HOW I did it without a wok!  I used to fry the veggies using a huge nonstick pan, but the wok makes all the difference.  The vegetables get a deep brown char on the outside, retaining their crunchiness and flavor.  This is a stark contrast to the limpness that can afflict vegetables that have been cooking on a pan too long.  And bonus!  Just like any good man, this thing is fast - dinner went from my freezer to my plate in under ten minutes.  Since I am an economist, after all, I'm a real sucker for rationality and efficiency.  Most importantly, the meal was so delicious that I wasn't even angry anymore.  Boyfriend picks me up when I am down.

So yeah, I am in love with my wok.  I kept it under wraps for a week because I didn't want to jump the gun, but we're still goin' strong, so I am ready to announce it to the world. Also, I just read this entry and I realized that there is an unnecessary number of exclamation points and I am literally babbling in parts of it.  But ya know what?  I'm going to keep both the enthusiasm and stream of consciousness in for added effect.  I told y'all I'm in love.

Have y'all ever fallen in love with an inanimate object?  (KHelm, I'm looking at you and your iPhone.)  Do y'all have any kitchen appliances you can't live without, or any items on your culinary lust list? Pin It Now!