I had a lovely Memorial Day weekend filled with the best types of marathons. Harry Potter marathon, Disney Channel original movie marathon (Zenon <3), and of course, a cooking marathon! Okay, I guess I didn't cook that much, but it felt like it took forever. This time I made spicy honey baked cauliflower, kinpira with the cauliflower scraps, and froze 3 servings of rice.
I had a cooking marathon last night. Right after work I went to the grocery store, picked up ingredients, and immediately started cooking all the way until 9 PM. Didn't even sit down. It was crazy. I ended up making 3 separate dishes, but I'll just be focusing on the kinpira for this post. I was just really stuck on the thought that I haven't been terribly adventurous with my bento, so why not go all out and make a bunch of Japanese food? I'm really glad I did, actually, because it all turned out to be way more delicious than whatever I was eating before.
I really love beets, except for the part where they stain everything purpley-red. But otherwise, they make a great warm or cold salad! Many people don't seem to realize this, but beet stems and greens can also be eaten...don't throw that stuff away! I use the whole beet, stems and all, in my beet salad. The stems have the texture and taste of celery and the greens taste kind of like spinach or swiss chard. Cook it all up, throw in some goat cheese and maybe some bacon (if you're into that kind of thing), and you've got yourself a great side dish for any season!
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