Tag: winter

Winter

Embracing Change Amidst Confetti Fried Rice

by RebeccaLeave a Comment on Embracing Change Amidst Confetti Fried Rice



Many aspects of my life have changed in the last couple of years.  I spent some time wandering the planet, nailing down life dreams.  I finished my undergrad program and began, got through, and graduated with my masters degree (with sanity)!  I met someone, my new best friend. I’ve gradually started shifting away from (sadly) some of my high school and college buddies.  I met a couple of my greatest friends.  I finally arrived at some downtime in my life in between temporary work after graduation and a real job.  I had time this year to really put great thought into giving Christmas gifts.  I began to volunteer again, something I’ve been longing to do for at least the past two years of finishing school.  I’ve accomplished many things on my post-graduation to-do list.  I just started an exciting new job.  And I’ve embraced Chinese foods.  That’s right.  It’s the singular most-defining aspect of what has changed.

I blame it on him.  That one who comes in like a whirlwind, all quiet and soft-spoken, and all that should be awkward or wrong is just so right in every way.  The one who loves greasy Chinese food in all its glory–and because I love to cook, got me to feel all sweet and giving by making it for him.  Only now he–and I– are embracing how good Chinese food can be when it’s not greasy but home-cooked, with an extra fistful of fresh veggies thrown in, and a little more care in seasoning.  I would have never guessed that I’d fall for soy sauce with honey and sesame oil.  Or long, thin noodles that are missing an accompanying Italian sauce and lovely baguette.  Or rice in all its egg-fried-glory.

I never really thought I’d fall for anything–anyone–at all.  I always thought I’d simply float along.  And be okay with it.  But now, here I am with all this change about me.  With a new outlook on life before me.  And the acknowledgement that even more change is ahead in the coming months.  And that whatever fortune falls my way, it may possibly be the good kind.

Confetti Fried Rice

1 cup rice, uncooked
1 Tbs. + 1 tsp. canola oil
2 eggs, beaten
1 tsp. ground ginger or 1 Tbs. grated, fresh ginger
1 large carrot, diced
1/4 onion, diced
1 celery stalk, diced
3 brown mushrooms, diced
3 medium cloves garlic, minced
1 cup green peas
about 1 cup diced red cabbage
1 leftover pork loin chop, or similar amount of meat
2 to 3 Tbs. soy sauce
freshly ground black pepper
  • Cook rice and set aside.  (I used a brown rice mix but any type works fine).
  • Heat a wok or large, deep skillet.  When it is hot, add 1 tsp. oil and scrambled eggs. Scramble and then transfer to a plate and set aside.
  • Add remaining Tbs. oil to wok and add onions, carrots, celery, mushroom, ginger, and garlic.  Sauté over high heat until soft, about 5-8 minutes.  Add the peas, cabbage, and pork, and stir-fry for about a minute more.
  • Add scrambled egg, rice, and soy sauce. Heat through about one minute.
  • Add freshly ground black pepper to taste and enjoy!
Winter

Oatie-Date Tea Cookies

by RebeccaLeave a Comment on Oatie-Date Tea Cookies

I’ve admitted it before.  I have a weakness for sweets.  For the past two weeks, however, I’ve given up refined sugars, among other things, in the Whole Living 28 Day Challenge.  I honestly feel, though I know it will be challenging to permanently slash refined sugars from my diet, that I feel better without them.  For the past week I have been gradually adding ingredients back in, watching carefully, noticing the changes I feel as I add.  Now I am ready to add in baked goods, even if they are slightly more virtuous than usual.

Enter Oatie-Date Tea Cookies.  I was wary of this recipe from the get-go.  It’s refined-sugar-free and has no oil, butter, margarine, etc. In a nutshell, it’s wholesome.  While this is exactly what I was looking for, I’ve not great experience with virtuous cookies.  They just don’t turn out.  These however, were a prize in the making.  They received my resident cookie critique’s seal of approval.  And while they’re not as sweet or fluffy as your usual cookie, they go perfectly with a great cup of steaming tea.

Oatie-Date Tea Cookies, adapted from the Bob’s Red Mill Baking Book
2 1/2 cups quick cooking rolled oats
3/4 cup whole wheat flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup brown rice syrup
2 eggs
1 tsp. vanilla extract
1 cup chopped dried dates
  • Preheat the oven to 350 degrees F. Lightly oil a baking sheet.
  • In a large bowl, whisk together the oats, flour, salt, and baking powder.
  • In another bowl, beat together the eggs and syrup, along with the vanilla.  Stir in the dates.  Add to the dry ingredients and blend well.
  • Drop the batter by teaspoons onto the prepared sheet and bake for about 10 minutes.  Smash cookies down with a spatula approximately two minutes before they are done.
Winter

The Comfort of Minestrone

by RebeccaLeave a Comment on The Comfort of Minestrone

Lately, I’ve been living without.  Without wheat, dairy, eggs, soy, corn, sugar, processed foods, coffee, and chocolate, all in the name of the Whole Living Action Plan 28-Day Challenge.  I must say I’ve had some surprises.  Sure I’ve missed my daily-mid-afternoon pick-me-up (coffee).  And it’s been a large adjustment to forgo my daily lunch sandwich, or a nice chunk of bread with soup at dinner.

What I’ve missed most, however, has been sugar.  I am a sweet-eater at heart.  I generally enjoy some sort of dessert nearly every day.  My day just isn’t truly complete without it.  Blame it on my dad–who in the absence of sweets in the house, will begin to nip spoonfuls of plain-white-granulated from the sugar bowl.  I kid you not.  And while I will likely never resort to that level of sugar-deprivation-induced-behavior, I do most definitely love my sweets.

One thing this challenge has given me is some perspective and sense of accomplishment.  I know I don’t need these things I’ve been giving up.  I feel my metabolism has kicked up without them.  I realize the things I’ve given up are mere luxuries I’ve been indulging in every single day.  And while my meals this past week have been rather wholesome, they are challenging as well.  They require some thought and advance planning, and much recipe manipulating.  They equire me to forgo most restaurant meal items (or perhaps even all).

They’ve also given me an opportunity to simplify.  Because at the end of the day, when you remove most allergen-inducing ingredients from your diet, you are only left with the most simple, basic, nourishing meals. Like minestrone.  This minestrone was pure simplicity.  I started with dry white beans and cooked them until they were really soft.  A long simmer really helps the beans soak into all the other flavors.  The soup was delicious and was consumed with much approval.

Minestrone (adapted from Good Mood Food)
1 medium-sized zucchini, chopped into small chunks
2 cups diced tomatoes, canned
5 cups cooked great northern beans
2 cloves garlic, minced
1 large onion, finely chopped
2 stalks of celery, chopped
8 cups chicken stock
3 oz. rice noodles
2 Tbs. olive oil
A pinch paprika
Sea salt and fresh ground pepper, as needed
  • Begin with 1 1/2 cups dry white beans and cook until soft.  Set aside.
  • In a large pot, heat the olive oil and sauté the garlic and onion until they become soft.
  • Stir in the celery, carrots, zucchini, and cook for about five minutes.  Add the tomatoes and chicken stock, and bring to a boil, then reduce heat and simmer for 40 minutes.
  • Add the rice noodles, paprika and beans.  Stir in and cover the pot.  Cook gently for 10 minutes or until rice noodles are cooked.
  • Season with salt and pepper.