Monday, February 21, 2011

In Which I Don't Have Much to Say for Myself

Well, it's vacation. Most of my friends are off gallivanting around Europe, and I've been hanging out at home, waiting for my friends from the US to come visit. So since I don't have many options for entertainment, and my friends don't arrive until Thursday, I've been doing a lot of napping, reading, cookie eating, and fiery political blogging. Oh, and I cleaned my room.

Tonight, being quite hungry and realizing I needed something to blog about, I made some delicious food. Now for those of you who don't know, I received several years of classical culinary training in the Brooksian school of MSUAYGA (Making Shit Up As You Go Along). I rarely use recipes, except sometimes for inspiration, I'm not a big fan of measuring, and I swear a lot in the kitchen. But it usually turns out pretty well. Usually, when I decide to cook something, it becomes a game of "what do I have in the kitchen and what can I make with it?" Tonight was no exception, and I felt added pressure to get through some of our produce, since everyone in the house will be leaving at some point this week and the house will be empty for several days (now that you know this, please don't rob us). So, taking stock of the available ingredients and their need to be used before rotting, I decided on stir-fry. And I thought I would be kind and provide you with the recipe (you know, the one I made up as I went along).

Sorry it's kind of blurry.

Impromptu Honey-Soy Stir-Fry for 1:
Ingredients: some fresh vegetables (I used carrots, potatoes, onions, and green beans), garlic, olive oil, soy sauce, honey, strong mustard (none of that French's nonsense... go invest in a good whole grain or Dijon). Rice or some other grain to serve it on... I chose red quinoa.
*optional: meat, fresh or powdered ginger, chopped peanuts

1. Start rice or whatever grain you chose.
2. Chop veggies and meat (the smaller you chop, the faster it will cook), mince garlic.
3. Add veggies/meat to lightly oiled pan on medium heat. Add them in order of how long they take to cook. For example, I added the onions and potatoes and carrots, let those cook a bit, then added the meat, garlic, and green beans. This way you don't end up with crunchy potatoes and mushy beans.
4. While veggies are cooking, whip up a sauce of equal parts olive oil, soy sauce, and mustard (start with ab a teaspoon or two of each), then add honey til it tastes good. (Super technical, I know).
5. When veggies have about 5-7 mins left to cook (they should take ab 15 mins from start to finish), add your sauce and mix everything around to coat it with the sauce. Add some powdered ginger now, if you didn't already add fresh, and throw some chopped peanuts in if you feel like it. Let everything wallow together in the delicious, saucy goodness for a few mins or until everything is cooked through, then serve over your grain of choice.
6. Drink a good, local beer and eat chocolate pudding for dessert. But only if you want to be classy like me.


  1. Remember that time we tried to make chocolate chip cookies without measuring spoons? We used SO much salt.....way too much. They were nasty. Reasons to buy pre-made cookie dough...

  2. Haha I DO remember that... one of the many reasons I cook now but do not bake... can't do it without measuring spoons, haha. As I recall, we also didn't have any chocolate chips, lol.