I’ve been the main cook in the family since I was about 13. I wouldn’t say I know everything about the subject, but I have at least learned enough of the rules to break the rest of them, as they say. 🙂
I am also often inspired by sister author Marian Allen, who likes to talk about the meals she’s cooking–also not recipe bound. She isn’t feeding a starving horde, but for a couple of folks, she can whip up something that sounds yummy totally off the cuff.
So last night I didn’t have a real plan, but I wanted something that tasted wonderful. I’m also big on keeping up with what’s in the fridge, so I don’t have to throw away a lot of waste. (mutters about wasted romaine … ugh).
i’d picked up some markdown veggies, so I definitely wanted to use those–no harm, as long as you use them quickly. So a cup of sugar snap peas and a small bag of chopped butternut squash went into the skillet with a splash of olive oil and another of sesame oil. Half an onion. Some thin-cut pork slices. Two tablespoons garlic in oil. (no, Virginia, there are no vampires in my house. LOL!)
Then I added some dandelion greens Little Miss had picked the day before, and two cups of chopped kale. Add to that some turmeric and ginger (yay anti-inflammatory food!) and half a can of coconut milk and a cup of chicken broth, and cover to simmer a bit.
When the kale had wilted and become a beautiful dark green, I added this great quinoa/brown rice mix that just needs to cook long enough to soak up the flavors. Top with a dash of soy sauce and voila!
I thought it was amazing, spicy, full of great veggie nutrition. Little Miss would probably have rather had boxed mac and cheese. Eh. We have likely never had the combo before and probably won’t again. But for this one night, I was happy with the meal. Thanks, world, and sister Marian. 🙂