The same can be said for the Fried Rice. It tasted just like take-out. Using the wok is currently a two-person operation for us. Unfortunately, David was not home in time for us to make the Fried Rice together so I ventured on my own. I heated the wok until smoke was rising. I added the oil and swirled it around. I dumped the garlic and onions in there and they immediately started sizzling. Good sign! I added the slightly beaten egg (with oil and salt) and it said to let it sit for 5 seconds until it sets at the bottom before you stir it. While the egg cooked, I turned around to get the rice from the counter and when I turned back to the wok, the onions were black and the egg was looking funny. What the?! How did that happen so fast? I guess maybe the heat was on too high. Is that possible? My first thought was to dump the whole thing and start over, but it was too much work already so I just added the rice and the soy sauce and finally, the rest of the green onions. I was afraid it was going to taste burnt, but it did not. It tasted smoky, but delicious. Even Isabella ate it by the handful. I LOVE that Fried Rice!!! And it does not require that many ingredients. This will be another one of those recipes that we make over and over again.
My only concern with all these wok recipes is that they all use soy sauce and salt. I wonder if our sodium intake is exceeding the recommended daily allowance. How does one check for that? I must research this...
Last night's meal was a disappointment. I thought I was going to make a Spanish-style Sweet Potato Soup but turns out I had no chickpeas. Aaargh. I looked up another soup recipe and found one titled "Vegetable Chowder" in Mollie Katzen's Moosewood Cookbook. It took a LONG time to make that soup. Almost an hour and the result was not that great. It was tasty, but nothing to write here about. It had potatoes, broccoli, cauliflower, carrots, onion, garlic, and butter. The main flavoring was thyme and the base was milk. It made for a nice mellow flavor, but something was missing. Not sure what. I usually check the number of servings before I prepare a dish, especially a new one. Who wants to be stuck with a huge pot of soup that nobody likes? Well, I was in too much of a hurry last night and did not notice that the soup I was making was for 8 people. So yes. Now I have a this huge vat of soup sitting my refrigerator and no one likes it that much. I am hoping to have a bowl for lunch and then we'll eat it again for dinner tonight. (No potato pancakes for us tonight.) Then, sadly, I'll have to discard it. :( I hate throwing away food, but I can only stomach so much thyme-y soup.
I have to report that my grocery shopping is going great. I have been diligent about setting up menus every week and basing my grocery shopping on that and it is working miracles for our budget. I am consistently under-budget and we're eating pretty good (I think). :)
Ok, more later.
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