IT'S OFFICIAL. I am tired of hearty soups and stews.
Though padding around the kitchen in my sock feet and
I love the winter with its beautiful snow, icicles, wind, cold, cold, cold, bare trees. I love the peace and quiet of it. The coziness. The closing in, bundling up, warm blankets, fuzzy sweaters. And yes, stirring great pots of steaming soups and stews. Having the oven on for hours on end while baking breads, cakes, and cookies.
We have plenty of cold days and nights before the weather turns. But I am seeing and hearing birds sing and I am beginning to transition my cooking. I need green and crisp and color.
For this rice bowl, I used a wok with a steamer atop. This method began by washing and trimming/slicing all the vegetables. I set aside the carrots, onions, and mushrooms to cook in the wok, both for tenderizing and for adding flavor to the steamer. In the steamer, I arranged broccoli florets, baby bok choy, sugar snap peas and covered them with a layer of fresh spinach leaves.
Heat a small amount of oil, including a dab of toasted sesame oil if desired, until hot. Toss in the onions, carrots, and mushrooms. Stir and fry for about 1 minute. Add about 1/2 cup water. Stand back--the pan is going to starting hissing and steaming. Quickly place the covered steamer on the wok; you don't want to lose the fragrant steam. Lower heat to medium and let the vegetables braise (in the wok) and steam (in the steamer) for about 5 minutes or until your desired tenderness.
Serve with brown rice and drizzle with Miso Tahini Sauce.
Miso Tahini Sauce
1 Tbsp.freshly grated ginger
1 clove garlic, minced
1 Tbsp. Miso
1 Tbsp. Tahini
1 Tbsp. honey
1/4 cup rice vinegar
1 tsp. toasted sesame oil
3 Tbsp. olive
Combine all ingredients in blender until smooth, scraping down sides as needed.
The next day, I chopped the leftover vegetables and along with bits of blue cheese, Swiss, and extra sharp cheddar, I made a quiche. Another transitional food.