What I've been cooking
Feb. 4th, 2009 08:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarahmichiganLast night, I was really wanting to be served something yummy with fresh ingredients at a restaurant but opted to eat at home instead. I had tempeh and mushrooms and got it into my head that I was going to make the fried rice recipe from Moosewood Cooks at Home. I had to make some substitutions and my ratios of spices and such were a little off, but I mostly followed it. Here's a photo.
My main complaints with restaurant fried rice are that it's overly-greasy and too light on veggies. When I make it at home, I can remedy both of those things.I can tweak it in a way I find much healthier: lower in fat, higher in fiber, and MUCH higher in veggies than most restaurant fried rice. I use instant brown rice, lots of tempeh which was marinated in a ginger-garlic sauce, broccoli, carrots, peas, stoplight pepper strips, and mushrooms. I also scrambled two eggs into it for extra texture and protein. Despite the fact that I grated about two tablespoons of fresh ginger into it and and used about 5 cloves of garlic, it wasn't over-seasoned at all- actually kind of mild. And I used reduced-salt soy sauce for the marinade so it actually needed a bit of salt after it was all done.
J. actually did most of the cooking on Sunday. He made blueberry pancakes with blueberry syrup for breakfast and made us tuna sandwiches with a green salad on the side for lunch.
My main complaints with restaurant fried rice are that it's overly-greasy and too light on veggies. When I make it at home, I can remedy both of those things.I can tweak it in a way I find much healthier: lower in fat, higher in fiber, and MUCH higher in veggies than most restaurant fried rice. I use instant brown rice, lots of tempeh which was marinated in a ginger-garlic sauce, broccoli, carrots, peas, stoplight pepper strips, and mushrooms. I also scrambled two eggs into it for extra texture and protein. Despite the fact that I grated about two tablespoons of fresh ginger into it and and used about 5 cloves of garlic, it wasn't over-seasoned at all- actually kind of mild. And I used reduced-salt soy sauce for the marinade so it actually needed a bit of salt after it was all done.
J. actually did most of the cooking on Sunday. He made blueberry pancakes with blueberry syrup for breakfast and made us tuna sandwiches with a green salad on the side for lunch.
