Remember me saying something about wanting to branch out, to try new things? Here's a start: veggie stir-fry. I love this photo of the carrots all lined up and awaiting the next leg of their journey. They started off in the ground at my mother's home, were picked and rode in the car to Austin, were carried out to the back porch to get cleaned the first time, then spent a few days in the crisper drawer of the fridge, patiently waiting for their culinary expedition. I had to pick something perfect for them--these tiny carrots begged for a special purpose in life. They didn't want to be the stars, but were cut out for the roles of best supporting actresses.
And then it hit me. Stir fry. Veggie stir fry. With organic, Texas-grown brown rice. Mmmmmmm.
The sugar snap peas, while cool and delicious and fresh on their own, also begged for a role in the featured dish du'jour. Add some green onion (the last of the bunch from the garden), garlic, and celery...and voila.
Following Bittman's explicit vegetable stir fry instructions, of course from How to Cook Everything, I tossed together a one-bowl meal that impressed both Ryan and I. Let me pitch HTCE to you again, in case you haven't unveiled my love affair on your own just yet. What is so perfect about it, you may wonder? That it teaches novices like me, who have never been able to pronounce most of the French culinary terms, to accomplish great things in the kitchen. In very plain language. And he doesn't leave any question unanswered...yet remains succinct. How does he do it!? HOW!?
I've never managed to successfully stir fry until this night in the kitchen. Following Bittman's instructions on pages 241-242, step by step, I completed the dish in the wok and wowed our tastebuds. I tossed in a few dried ancho chiles for effect, and some sesame seeds... and this happened. Ahhh. My advice to you, dear readers? Be not afraid. Stir fry is your friend.
- Sustainable Diet
- Here you'll find recipes, gardening advice, news, and more. This is a place to learn and explore along with us, as we try to live in a way that keeps our resources (whether that's land and plants or mind and spirit) happy and healthy. It's a small way to illustrate how soul, body, earth, and others are so tightly intertwined. Come on in and stay a while! All images and content (c) Amber Byfield Pollei, 2007-2012, unless otherwise noted.
When it comes to dinner, I tend to be a "big production" type of person. I am not a one-dish type o' gal; if there's soup,...
Ryan and I spent a few precious hours on Sunday learning the art of pickling from my Mom. She told us to bring: Lids (not to be confused wi...
Fish Tacos with Cabbage Salsa and Black Beans Opening up the meat and fish door again has led me to some surprisingly tasty fish recipes...
Lemon tartlette with a graham cracker crust. I'm gonna go out on a limb here and say brunch is my favorite meal. It's an excuse ...
Zucchini salsa with zucchini quesadillas. It's still early in the summer gardening season, and already we've had such a bumper c...