Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Tofu & Veggie Stirfry

I bought eggplant at the farmers market this week, kale last week.  Isn’t the kale pretty?  And it’s even a week old!

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I chopped everything up into dice or small pieces, adding to the pan as I chopped.

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For the sauce, I mixed together 2 tbsp. soy sauce, 1 tbsp. brown sugar, 1/2 tbsp. sesame oil, fresh ginger, garlic, a dash of five spice, and some crushed red peppers, thinned everything with a little water.  To thicken it, I mixed together a slurry of water and about 1 tbsp. cornstarch.  My Mom always put the water and cornstarch in a Tupperware and gave it a shake.  That’s what I know so that’s what I did.  In the bottle is Tabasco sweet & spicy sauce.  I keep it refrigerated but it’s hard to pour unless it’s room temperature.

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Served over rice, it’s a one bowl dinner!

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Meatless Monday – Vegetarian Carbonara

Tonight we had pasta carbonara, sort of combining a recipe from Cooking Light and one from Popsugar.  The Cooking Light recipe included milk to thin the sauce.  The Popsugar recipe used elbow macaroni.  I went with the amount of cheese in the lighter version and thought it could have used more (I did sprinkle more on top).  It was OK but I think I prefer just plain pasta with butter, pepper and cheese, or garlic and olive oil.

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Sriracha Love

Yesterday I watched a documentary about Sriracha, on Amazon Prime.  I’d say if you love Sriracha, you should see it.  The company makes three products:  sriracha, chili garlic sauce and sambal oelek.  I was “proud” that I have all three in my fridge.  I hadn’t had sriracha in awhile so we had Top Ramen with leftover stir fry for lunch today.  In the background of the photo is a Ball fresh herb keeper, with cilantro inside.  I wash the herbs first, trim the stems, and the keeper really does keep herbs fresh longer.

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Meatless Monday – Leftover Chili

Just leftovers for dinner last night.  The last of the chili I had frozen awhile back.

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For lunch we had homemade “McMuffins” with avocado, egg and cheese.

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And for snacks, I baked double chocolate biscotti.  I made smaller logs, which worked out better because the dough spread and the cookies were pretty wide..

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I am finally getting some room in my freezer from trying to use up what I have!

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