For the past two months, I've been running around like a chicken who's missing her head and haven't taken any longer than 20 minutes to throw dinner together, so our dinners have been less than spectacular. But the other night I decided I would cook, really cook, something tasty.
Obviously I don't do this enough because now, all of a sudden, V has gotten old enough to help and also be interested in what things are (ginger! lime zest!), how we prepare and use them, what things taste like when we're finished (though she often doesn't like them, she will try a little taste), and so it's not just about me helping her not spill the cup of vegetable broth all over the place when it belongs in a bowl for the marinade and her getting frustrated when she can't eat all the brown sugar. In other words, it's much more enjoyable for both of us and I'm very happy to have her in the kitchen with me.
So I decided to make these dishes I saw Ellie Krieger make on Food Network, Chicken Sate with Spicy Peanut Dipping Sauce (except I used tofu) and Sesame Stir-Fried Chinese Greens. I'd never had bok choy before and, though it was just a touch bitter, I liked it - went very well with the sate. And they're certainly beautiful greens.
This is probably the fifth time I've tried to cook tofu. I have eaten some outstanding tofu in my life. If you're ever in Athens, GA, you can not do any better than the tofu they serve at The Grit (mmmmm...Golden Bowl). But I've never liked it when I've made it. And I didn't really like it here - too spongy! And I drained it all day, then soaked it in marinade for a good hour. The texture was just not what I'm looking for.
But. The peanut dipping sauce completely made up for it. You could serve leather boot with that sauce on it and I would eat it up. Gone.
I wish I had a picture of the finished dish, but I don't. Because I tasted that dipping sauce and I couldn't wait to have dinner! But I didn't use the skewers the recipe calls for, nor would I if I had used chicken. I put rice on the plate, the tofu on the rice, then sauce on top and the bok choy on the side. Absolutely tasty! I want to make it again, but this time thin out the sauce a bit and mix it all up with hot noodles. I have some Udon noodles in the pantry I'd like to try...
I love Ellie Krieger's show because she puts the emphasis on healthy cooking, but I also feel like it's more realistic for me to use her recipes than all salads all the time (which I keep trying and failing miserably at. I don't mind eating them, I just hate making them - takes forever!). Next week I want to try a recipe from that same episode, Portobello Lasagna Rollups.
What about you? Cooking anything good and healthy lately?