This morning I made time to pre-cook some scrambled eggs with scallions and fry up some bacon. Another perk of the make your own bacon project is that it also provides me with bacon fat in which to cook my eggs, and other goodies. Yay!
Lunch was leftover curry, which is maybe more amazing the next day.
Anything to perk you up in the middle of a work day is awesome. Also I’ve been finding that on this diet I never have that post lunch sluggishness that I get after many lunches. Instead I feel energized and happy.
After work I had to babysit my niece for a couple hours, which proved challenging when I showed up and she informed me that she had ordered us pizza. Which is like, my favorite. The good news was, her mom is from California, so she had ordered us Dominoes…which if you live in NYC is pretty much not acceptable as pizza. I still wanted it, though. Instead I ate another apple, and then stole a tangerine from my brother’s fruit bowl. I was a little later than I thought I would be getting home, so dinner was made for me!!! Totally worth being late. My honey sautéed some hake in some ghee with garlic and thyme, steamed some chard and whipped up some potatoes. It was great. And I was so happy that I didn’t cheat, particularly in the form of Dominoes. Day 16 success.
This is maybe my favorite stir fry I’ve ever had. It has Taiwanese roots…but apparently there are many different opinions about what makes this dish authentic. In any case, I really don’t think you can go wrong no matter what — good eats is good eats. Here’s my version.
- 3 tablespoons sesame oil
- 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
- 12 cloves of garlic (or more to taste), peeled
- 4 whole scallions, trimmed and cut into 1-inch pieces
- a bunch of shishito peppers
- 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
- 1 tablespoon unrefined or light brown sugar
- ½ cup rice wine
- ¼ cup light soy sauce
- 2 cups purple basil or thai basil
- Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
- Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
- Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
- Turn off the heat, add the basil and stir to combine.
This is so simple and delicious. You could probably throw whatever you have in house in here and it would be great. Definitely don’t leave out the chard, though, cause the chard ribs add a lot to it and are amazing. It’s basically all prep…once everything is chopped this takes about 5 minutes.
- 1 generous bunch of chard (1 to 1 1/4 pounds), stemmed, washed and chopped. (Keep the stems, also chopped, for the stir fry)
- 2 to 3 tsp. minced garlic (to taste)
- 2 tbls. minced fresh ginger (to taste)
- 2 eggs
- Salt to taste
- 2 tsps plus 2 tbls. sesame oil
- 1 medium carrot, cut in 2-inch julienne
- 1 habanero pepper, seeded and minced
- 1 green pepper, minced
- 1 bunch scallions, sliced, dark green parts separated
- 4 cups cooked brown rice, either chilled or at room temperature
- 1 to 2 tablespoons soy sauce (to taste)
- ¼ teaspoon ground pepper
- ½ cup chopped cilantro
- coarse sea salt, to taste
- Combine garlic, ginger and habanero in a small bowl. Beat eggs in a bowl and season with a pinch of salt. Prepare the other ingredients and place in separate bowls.
- Heat a wok or a 12-inch skillet over high heat. Swirl in 2 teaspoons of oil. Add eggs, swirling the wok or pan so that the eggs form a thin pancake. Cook 30 – 60 seconds, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board and quickly cut into strips.
- Swirl in remaining oil and add garlic, ginger and habanero. Stir-fry no more than 10 seconds and add chard stems, carrots and green pepper. Stir-fry for 2 minutes, until crisp-tender, and add light part of the scallions and chard leaves. Stir-fry until leaves wilt, 1 to 2 minutes, and add rice. Stir-fry, scooping up the rice with your spatula then pressing it into the hot wok or pan and scooping it up again, for about 2 minutes. Add soy sauce, dark green part of the scallions, eggs and cilantro, stir-fry for about 30 seconds and remove from heat. Sprinkle with coarse sea salt and serve.
So. I knew I would like this when I saw the recipe on Rawmazing. But I kept waiting to have all the ingredients in house, and putting it off…finally I just decided to make it with whatever I had, seeing as you really can’t go wrong, if you like it and it’s crunchy, you’re good. So remember that as you look through this recipe and feel free to add whatever you’ve got and eliminate whatever you don’t! Anyway, this is fantastic. I’m eating it right now as I type for extra inspiration. 🙂 The recipe below is what I ended up with, rather than the recipe as written, so again, I’d say to more look at this as a rough guide and then find your own way.
- 1/2 head cabbage, chopped
- 1 cup celery, chopped
- 5 carrots, shredded
- 1 avocado, cubed
- 4 scallions, sliced
- 1-2 tablespoons basil, chopped fine
- 1/2 cup almond butter
- 2 dates, soaked until soft (save soaking water)
- 1/2 cup date soaking water
- 1 habanero chili
- 2 tablespoons Bragg’s Liquid Aminos
(or tamari or shoyu)
- 2 cloves garlic
- 1 teaspoon minced fresh ginger
- Himalayan salt and pepper to taste.
- 1 lime, sliced
- Mix cabbage, celery, carrots, avocado, scallion and basil in a bowl.
- Place almond butter, dates, date water, habanero, Bragg’s, garlic, ginger, salt and pepper in a blender and blend until smooth.
- Pour dressing over salad, and mix well.
- Squeeze lime over salad just before eating, and garnish with extra lime slices.
Bam! Healthy, hearty, and delicious.
This recipe is fantastic. I happened to have some really good ingredients for it, which helps, since this is basically a simple, easy recipe for a hot summer day. You can pretty much always trust Mark Bittman to keep it simple, classy and delicious. Get it on the NY Times here.
- 2 medium cucumbers
- 3 tablespoons soy sauce
- 2 tablespoons rice-wine orwhite-wine vinegar
- 1 small chili, stemmed, seededand minced, or 1/4 teaspoon cayenne,or to taste
- 2 teaspoons sugar
- 3 cups chicken stock, chilled
- ½ cup minced scallions, both white and green parts
- 1 cup chopped watercress or arugula (optional)
- 1 cup roughly chopped cilantro, mint, Thai basil or a combination.
- Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
- Add stock, scallions, watercress or arugula if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.
Et voila! You’re done!! Want to make it veggie? Use vegetable stock! Want to make it vegan? Use shoyu or aminos, agave or honey and 3 cups vegan chik’n stock, chilled (Edward & Sons Not-Chick’n Bouillon) Is that stuff raw? I don’t know. But dang this is yum.