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Entry tags:
Update plus recipe, or "god, I think about food too much".
Wow, it's actually been a little while since I've updated. J and I caught the sickness (probably swine flu) and have been out of commission for like the...past 2 weeks. We're *just* now starting to feel better. I'm back at work after missing nearly all last week. Fun fun!
To make ourselves feel better while we were sick and groggy, we spent the time cooking (trading shifts depending on who felt better/worse). John made his comforting chicken soup, with veggies and pasta that held us over for several meals and aided our speedy recovery, I think. I made a lemon chicken picatta (we ate lots of chicken, I guess) and buttermilk mashed potatoes, with lemon-garlic roasted red onions, courtesy the Barefoot Contessa. (This is what happens when I'm sick and home from work, and watching the food channel. I was soooo tempted to make her chocolate-coffee cupcakes with peanut butter icing. Maybe it's a good thing I don't have a professional mixer.)
Then we were treated to food by our friends/J's family, including lots of fruits/veggies/breads, and a delicious lobster stir-fry with soy, scallions and ginger from J's parents. Being Chinese, they are super-superstitious, and made us eat all kinds of interesting root vegetables with the claim that they'll heal us right up. I love having J's parents in close proximity for times like this, especially when my own parents live out-of-state now -- and especially with kids potentially on the horizon.
So because I actually started to feel better last night, I made a quick and easy dinner with rice and sauteed bok choy that we both love: san choi bau, which means meat-lettuce-bun in Chinese. Or something.
Ingredients:
To make:
Heat the oils in a wok or large saucepan. Add the garlic, ginger, and green onions, and saute for 1-2 minutes. Add the ground pork and break it apart as it browns, about 5-8 minutes. You might want to drain the fat at this point unless it's extra-lean pork.
Once it's cooked, add the red pepper, water chestnuts, oyster sauce/soy sauce/sherry. Let the meat soak up the flavors for a bit, and you can even reduce it for a while under low flame. It's still going to be kind of saucey.
Arrange the lettuce into cups, and fill with the meat mixture, topping with basil and cilantro. It's kinda messy, so have napkins/paper towels/drop cloth on hand. :)
Other than that, now that I'm finally feeling better, I'm hoping to get back to writing soon. Then we have, like...ten million birthdays to celebrate this next month, in June, in addition to Father's Day. My brother's, my Aunt's (I have only one Aunt, so she's special), one of J's sister's, J's niece, three of our friends, two of our friends' kids, etc. Oi.
To make ourselves feel better while we were sick and groggy, we spent the time cooking (trading shifts depending on who felt better/worse). John made his comforting chicken soup, with veggies and pasta that held us over for several meals and aided our speedy recovery, I think. I made a lemon chicken picatta (we ate lots of chicken, I guess) and buttermilk mashed potatoes, with lemon-garlic roasted red onions, courtesy the Barefoot Contessa. (This is what happens when I'm sick and home from work, and watching the food channel. I was soooo tempted to make her chocolate-coffee cupcakes with peanut butter icing. Maybe it's a good thing I don't have a professional mixer.)
Then we were treated to food by our friends/J's family, including lots of fruits/veggies/breads, and a delicious lobster stir-fry with soy, scallions and ginger from J's parents. Being Chinese, they are super-superstitious, and made us eat all kinds of interesting root vegetables with the claim that they'll heal us right up. I love having J's parents in close proximity for times like this, especially when my own parents live out-of-state now -- and especially with kids potentially on the horizon.
So because I actually started to feel better last night, I made a quick and easy dinner with rice and sauteed bok choy that we both love: san choi bau, which means meat-lettuce-bun in Chinese. Or something.
Ingredients:
- 1lb ground pork
- 1 large head of iceburg lettuce (or butter lettuce, if you prefer)
- 1 large red pepper, diced
- 1 can water chestnuts, drained and diced
- 4 green onions, chopped finely
- 3 garlic cloves, smashed and minced
- 1 tspn grated fresh ginger
- 2 tbspn peanut oil
- 1 tspn sesame oil
- 2 tbspn oyster sauce
- 2 tbspn soy sauce
- 2 tbspn dry sherry
- handful of chopped fresh basil and cilantro, for garnish.
To make:
Heat the oils in a wok or large saucepan. Add the garlic, ginger, and green onions, and saute for 1-2 minutes. Add the ground pork and break it apart as it browns, about 5-8 minutes. You might want to drain the fat at this point unless it's extra-lean pork.
Once it's cooked, add the red pepper, water chestnuts, oyster sauce/soy sauce/sherry. Let the meat soak up the flavors for a bit, and you can even reduce it for a while under low flame. It's still going to be kind of saucey.
Arrange the lettuce into cups, and fill with the meat mixture, topping with basil and cilantro. It's kinda messy, so have napkins/paper towels/drop cloth on hand. :)
Other than that, now that I'm finally feeling better, I'm hoping to get back to writing soon. Then we have, like...ten million birthdays to celebrate this next month, in June, in addition to Father's Day. My brother's, my Aunt's (I have only one Aunt, so she's special), one of J's sister's, J's niece, three of our friends, two of our friends' kids, etc. Oi.
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I-I'm crying forever. Someone else has reserved Naomi at
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Augh, I haven't had much time or energy for that sort of thing, anyway. I'll still check up on the other place, though.
and *HUGS* because I read your post last night but I was too sleepy to respond. D:
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And *HUGS BACK*. No need to respond to any of that, really. REALLY. I'm moved past the freaked out PSTD symptoms the entire debacle triggered in me, so yeah...
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