Tuesday, December 21, 2010
OK, I think this weather is just nuts. I'm not really complaining because goodness knows California always needs rainfall, but wow it has been unrelenting.
In these last few days my moods have been swinging between AAUUUGGGHH-I-have-cabin-fever-and-am-going-nuts-without-sunlight-and-exercise!!!! and ahhh-I-like-snuggling-at-home-with-hot-drinks-Christmas-music-and-comfort-food...
Yesterday was more of the former. I had just had it. By 4pm I bundled up in rain gear and got on my bike, regardless of what I would face. I was a drenched puppy when I got home, but it felt good. I made a wonderful dinner of risotto with onion and mushrooms, topped with some scallops sauteed in garlic and olive oil.
But today was, by and large, an enjoyable day of coffee, comfort food and work at home. I started off the day with blueberry pancakes (thank you, Bisquick gluten-free pancake mix!), went to lunch with a friend, then worked this afternoon on various projects and topped the day off making dinner for another friend.
To celebrate today's happy homebody state, I'm posting the recipe I made tonight, even though I posted it previously in February 09. It has become a staple in my kitchen. I make it frequently, varying the vegetables (according to the season) and protein option (according to whom I am feeding ~ this works with chicken, shrimp, scallops too). Sometimes I put it over thai rice sticks, other times over sticky rice.
Psssst.... The sauce is the key ingredient. Follow this recipe and you will be popular. Guaranteed.
JAPANESE NOODLES with BOK CHOY and TOFU
1/4 c soy sauce
2 tb balsamic vinegar
2 tb honey
2 tb sesame oil + 2 tsp oil
2 tsp cornstarch
8 green onions, chopped (optional ingredient)
2 large garlic cloves, minced
1 tb fresh ginger, minced and peeled
1 head bok choy - bottom third discarded, leaves sliced and diced (not too small)
12 oz extra-firm tofu, cut into cubes
12 oz package udon noodles, linguine or rice sticks, freshly cooked
Fry up tofu in skillet over medium heat with 2 tsp oil.Whisk soy sauce, vinegar, honey, only 1 tb oil and cornstarch in small bowl to blend. Keep turning them over in skillet till edges are a little crusty. Set aside.
Heat remaining tb of oil in wok or large pot over medium heat.
Add onions, garlic and ginger and stir 30 seconds. (Ginger might spatter, be careful). Add bok choy and saute until it begins to wilt, about 2 minutes.
Mix in tofu, then noodles, then soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season with salt and sesame seeds.