Bet You Didn't Eat This for Lunch Today (ingredients, restaurants, peanut butter)
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Feel free to make a liar out of me! Was just eating lunch with DH and I remarked, "I bet no one is eating this for lunch."
DH said, "No one?"
And I said, "Okay, maybe just very, very few...especially here in the U.S.
So here's what we were eating:
Fried tofu mixed with steamed bok choy, tossed with home-made peanut sauce (crunchy peanut butter, garlic, hot chili sauce, soy sauce, rice vinegar, sesame oil, a bit of brown sugar, fresh minced ginger, water).
Were you eating this today for lunch?
Or were you eating something else no one--or very few--were eating?
Feel free to make a liar out of me! Was just eating lunch with DH and I remarked, "I bet no one is eating this for lunch."
DH said, "No one?"
And I said, "Okay, maybe just very, very few...especially here in the U.S.
So here's what we were eating:
Fried tofu mixed with steamed bok choy, tossed with home-made peanut sauce (crunchy peanut butter, garlic, hot chili sauce, soy sauce, rice vinegar, sesame oil, a bit of brown sugar, fresh minced ginger, water).
Were you eating this today for lunch?
Or were you eating something else no one--or very few--were eating?
Well, I had a piece of fudge today for lunch (LOL, cooking for TGiving so I'm sort of nibbling all day), but I HAVE had exactly what you've described - for lunch - not that long ago if that counts at all. We have several fabulous Thai and Vietnamese restaurants locally.
Not only that, I have nearly all those ingredients (not the fresh veggies this week though because I'm focusing on southern traditional foods this week) in my pantry. I love Vietnamese, Thai, Japanese, and Korean cuisines!
By the way, it sounds delicious and I'm jealous. I think I may have to make myself some brussel sprouts roasted with sriracha, soy sauce and honey sauce (with lime squeezed over them and sprinkled with sliced almonds) over rice for supper.
Well, I had a piece of fudge today for lunch (LOL, cooking for TGiving so I'm sort of nibbling all day), but I HAVE had exactly what you've described - for lunch - not that long ago if that counts at all. We have several fabulous Thai and Vietnamese restaurants locally.
Not only that, I have nearly all those ingredients (not the fresh veggies this week though because I'm focusing on southern traditional foods this week) in my pantry. I love Vietnamese, Thai, Japanese, and Korean cuisines!
By the way, it sounds delicious and I'm jealous. I think I may have to make myself some brussel sprouts roasted with sriracha, soy sauce and honey sauce (with lime squeezed over them and sprinkled with sliced almonds) over rice for supper.
Hope you don't mind if I steal this B. Sprout recipe...I try to be good and eat Brussel Sprouts, but mostly I don't like their flavor. Your way sounds as if it would hide their flavor with something better!
And yes! Asian food rules..Thai, Vietnamese, Cambodian...love it all...we're missing this cuisine here in small town NC, (we used to live in SF with lots of great Asian eateries) so I'm learning to cook it--not too hard, really, just a lot of chopping.
The OP lunch was a bit too much sodium for me but it was probably very tasty. I had fish fillets and a side of cottage cheese topped with fresh pineapple.
Hope you don't mind if I steal this B. Sprout recipe...I try to be good and eat Brussel Sprouts, but mostly I don't like their flavor. Your way sounds as if it would hide their flavor with something better!
And yes! Asian food rules..Thai, Vietnamese, Cambodian...love it all...we're missing this cuisine here in small town NC, (we used to live in SF with lots of great Asian eateries) so I'm learning to cook it--not too hard, really, just a lot of chopping.
You just take that brussel sprout recipe and run with it! You can either steam them and toss them with that sauce or you can roast them and then drizzle the sauce over them the last ten minutes of cooking. (Cut them in half and place them on foil in the oven on about 425, flat side down for about 15 minutes and then flip them, drizzle with the sauce and roast another 10-15 minutes.) Or just steam them - lol.
You can also use that sauce (sriracha, honey and soy sauce mixed in whatever ratios you prefer with a bit of olive oil or sesame oil drizzled in) on salmon. YUM.
Last edited by KathrynAragon; 11-25-2013 at 12:16 PM..
Not wild about tofu myself, but when it's cubed and fried in some oil so it gets a bit crisp on the outside and poufy on the inside, it's not bad! I rarely eat fried foods so this is definitely a guilty pleasure for me.
Thanks, KA, for the details on your "Secret Sauce" --I'll be using it!
A secret sauce I like a lot, too, is a mixture of fresh lemon juice, olive oil, black or white pepper, minced garlic and some fresh basil (when available). Marinating chicken fillets in it overnight--and mixing with veggies, prior to oven roasting-- is very good.
For what it's worth, I used reduced sodium soy sauce, but there's still plenty of sodium in it, I'm sure.
Not wild about tofu myself, but when it's cubed and fried in some oil so it gets a bit crisp on the outside and poufy on the inside, it's not bad! I rarely eat fried foods so this is definitely a guilty pleasure for me.
Thanks, KA, for the details on your "Secret Sauce" --I'll be using it!
A secret sauce I like a lot, too, is a mixture of fresh lemon juice, olive oil, black or white pepper, minced garlic and some fresh basil (when available). Marinating chicken fillets in it overnight--and mixing with veggies, prior to oven roasting-- is very good.
For what it's worth, I used reduced sodium soy sauce, but there's still plenty of sodium in it, I'm sure.
Feel free to make a liar out of me! Was just eating lunch with DH and I remarked, "I bet no one is eating this for lunch."
DH said, "No one?"
And I said, "Okay, maybe just very, very few...especially here in the U.S.
So here's what we were eating:
Fried tofu mixed with steamed bok choy, tossed with home-made peanut sauce (crunchy peanut butter, garlic, hot chili sauce, soy sauce, rice vinegar, sesame oil, a bit of brown sugar, fresh minced ginger, water).
Were you eating this today for lunch?
Or were you eating something else no one--or very few--were eating?
I made that exact same sauce last week, to eat with dumplings. I used smooth peanut butter, though.
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