I should probably be in bed.

I’m working tomorrow (6am-6pm), so I really should just be in bed sleeping right now, but I decided to post this blog entry instead. You should feel so loved.

Interesting tid bit of information –> Apparently we’re losing our ability to read. OK, that’s an exaggeration, but this is a cool article about how the internet is affecting our brains. (It’s from last year, but it was on my mind today)

I wasn’t going to post about yesterday’s lunch, but it was so delicious that I felt the urge to share a photo:

pb & pear sandwich w/roasted brussel sprouts & carrots (w/garlic, rosemary,  & thyme)

Now down my great kitchen experiment. It actually turned out to be pretty darn good! I think that in the future I might play around with upping the spice and/or adding tomatoes, but it was definitely a good recipe as is. So, without further ado I give you…

Vegetable & Tofu Stir Fry in a Peanut-Curry Sauce
Ingredients –> Peanut-Curry Sauce
– 1/2-3/4 cup yogurt
– 1/4 cup peanut flour
– 1/2 tbsp indian spice powder (or curry)
– 1 tbsp cumin
– 2 tsp coriander
– 1 tsp turmeric
– lemon juice from 1/2 a lemon
– water to make runny
note: the above are estimations, I sort of just poured
Directions
1. Combine all ingredients in a bowl/cup and stir until smooth. Add enough water to give the mixture a saucy consistency. Set aside for the right moment.




Ingredients–> Stir Fry
– cooking spray
– 1 container extra-firm tofu, chopped into bite-sized squares
– Extra-virgin olive oil (enough to cook your veggies)
– 4 cloves garlic, minced
– 1 red onion, chopped
– 1/3 head red cabbage, shredded/chopped
– 3 carrots, chopped
– 2 heads of broccoli, chopped

Directions
1. Heat large skillet sprayed with cooking spray over medium heat. Add tofu and cook until golden on all sides. Remove tofu from pan and set aside for later.

2. Get all your vegetables nice and chopped. I ended up putting them all in a large bowl because I was running out of space on my cutting board. Heat oil in large skillet (I used nonstick) over medium-high heat. Add vegetables and cook until crisp-tender. I ended up having to do two “loads” because I had so many veggies!

3. Mix tofu and sauce into the cooked vegetables. (I put everything in the same large bowl form earlier and stirred it up)

And you’re done!

I ate my serving with chopsticks just because I love them so much. It doesn’t look the prettiest, but I assure you it was a kitchen success. (My boyfriend even said so)

OK, I think it’s bed time. I’ll likely post about today tomorrow just to keep my living-in-the-past status going.

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2 thoughts on “I should probably be in bed.

  1. >That article was pretty interesting, Meggie. I buy it, to an extent. But I think the internet is also helping up expand our knowledge base that we wouldn't do as easily if we had to turn to the Encyclopedia Britannica every time we had an interesting query. Everything comes with some good and some bad.Your lunch looked delectable, but I never have time to make lunch, particularly because I eat at work. What do you bring to work to eat?That dinner, you are right, it doesn't look pretty, but just looking at the ingredients it sounds DELICIOUS! I might have to try that one too some day! Keep 'em coming!

  2. >On another note, I just read a lot of your earlier posts as well. Do you have a secret to grocery shopping. I feel like I'd go broke if I bought as many deliciously healhty foods as you? Also, how do you make sure they all get used without going bad?! Thanks for any insight you can provide me with.

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