Life, style & food in the District
A Facebook friend of mine (and fellow Mary Wash alum) has a very amusing blog, called Sh*t In A Bowl.
In addition the frequent appearance of Asian-type dishes (and man, I love Asian food), I am a huge fan of this blog because it really captures the essence of how I love to cook: throw everything you have in your fridge and in your cabinets into a bowl and enjoy the satisfying taste of smart (i.e.: frugal, non-planned) cooking. No recipe needed, no long shopping list of expensive ingredients. Just sh*t in a pan and then a bowl. Bam.
So after a hard morning workout, a long day of work and just day-to-day commuting life, I got home and thought, “Sh*t, what the heck am I going to make for dinner?” Little did I know, the answer was… Sh*t… In a bowl.
I scanned my fridge and found some kale, tofu, broccolini, fresh basil, garlic, onion and ginger, among some other sh*it. In my cabinet, I grabbed some quinoa, slivered almonds, peanut oil and some spicy Thai sauce.
So I did what any busy girl does…. I lit three burners and got to cracking; cooking quinoa on one, toasting almonds on another and pan-frying tofu on the third.
Just to sum, here are the ingredients:
1 white onion (diced)
Some kale (whatever you have – the more, the merrier, right?)
A bunch of broccolini
A handful of fresh basil
A few cloves of chopped garlic
Some chopped ginger
Salt to taste
1 package of extra firm tofu
½ package of quinoa
A dab of peanut butter (to cream it up and add a pow of flavor)
2 tbsp canola oil
1 tbsp peanut oil
3 tbsp spicy Thai chili sauce
Once the tofu was finished frying, I put it aside in a bowl and threw a diced onion into the pan and sautéed it with a little bit of canola oil. After a few minutes, I threw in some chopped kale, a few cloves of chopped garlic, some ginger and then some broccolini. After sautéing for a few more minutes, I added a few drops of water to finish off the cooking/steaming and then moved the pan off the burner.
Meanwhile, I toasted ½ cup or so of slivered almonds in a pan and set them aside.
Once the quinoa was finished cooking, I stirred in some peanut oil and the spicy Thai chili sauce, as well as a spoon of peanut butter.
I seasoned both the quinoa and the veggies with some sea salt and poured everything into one bowl. I topped it all off with some fresh basil and voila! Sh*it in a bowl.
It was delicious, nutritious and vegan – And what more could a girl ask for on a Tuesday night. Oh, and my carnivore husband had two servings — No sh*t!
So relax, open the fridge, scan what you have and throw it all in a bowl! You will enjoy it! (And eating with chopsticks will make it even more enjoyable!)