I can actually say that I had a great Monday! I received confirmation of my registration for the Foodbuzz Blogger Festival, and tonight we are going to book our trip to San Francisco plus a few extra days to spend some more time in wine country Work went well, its a beautiful day, and I went on a pretty nice autumnal shopping spree, which was a bit strange as I was trying on sweater dresses while its 80 degrees. Oh well, I will be able to wear them soon enough!
Oh yes, and an incredibly accomplished, amazing celebrity chef commented on MY blog!
Thanks to many of you, I also had a delicious and nutritious lunch, the result of the Chopped Challenge I put out there a few weeks ago.
The ingredients that were mandatory:
I played around with a bunch of ideas including a layered pie, which I could see being good except with the quinoa. So I went for a peanut sauce stir fry made with almond butter instead of peanut butter.
Preheat oven to 415, cut potatoes and tofu. Coat potatoes in olive oil and place on baking pan. Sprinkle tofu strips librerally with spices. I used chili pepper, cayenne, and black pepper. Bland tofu kills me,
Roast until potatoes are soft, maybe 30 minutes. Definitely flip the tofu to get a nice crisp edge all around. Otherwise the bottom is still wet and soggy, as tofu tends to be.
To make the sauce, I used about a cup of Trader Joe’s raw, crunchy almond butter which is one of my favorite things on the planet. I added about a teaspoon of sesame oil, a pinch of spicy mustard, and two teaspoons of Thai chili paste. I don’t think I have cooked anything without this paste in the last two weeks.
I also streamed in about a cup of no chicken chicken broth to thin it all out.
In the meantime, the asparagus and half of a white onion were sautéing in olive oil for a short while. I wanted them to keep their crunch, so I waited until much later in the process to turn the heat on. At the same time, the quinoa was cooking in a separate pot.
Then everything got tossed together.
The verdict: this is a great combination, and I would make it again! Next time I would definitely add more veggies, probably some broccoli and baby bok choy as well as a few drops of hot sauce or maybe a chopped habanero.
I made a fairly huge portion of this meal, so it will last me the entire week for lunch plus some. It is definitely a great way to have an inexpensive, healthy meal in bulk. I wonder if it would freeze well? Its always nice to have some individually packaged lunches in the freezer. One of my work colleagues had a good time teasing me about the quinoa, talking about my trendy grains. . . haha.
Do people ever make fun of/comment on your healthy food? Growing up a vegetarian and being interested in trying new things, I have always been teased for what I eat, but it doesn’t really bother me.
Off to watch Gossip Girl. Have a great night, and don’t forget to enter the Get Well Stay Well Giveaway if you haven’t already!