Later On

A blog written for those whose interests more or less match mine.

Quick-and-simple grub

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This is grub that had to be quick, easy, and use what’s on hand, specifically including one large bunch of really gorgeous red kale, which I wanted to cook while it was fresh. So:

1/2 cup coverted rice — cook for 20 minutes, which is why this rather than black rice (30 minutes). This time I included 1 pinch of salt.

1 bunch kale, washed and chopped small, stalks minced, which I put into a 3-qt saucepan (it just barely fit), added the rest of the beef broth (about 1/4 cup—yay! all gone!) and then about 3/4 c water and 1 tsp Penzey’s chicken soup base. Brought liquid to boil, stirred pot a bit, then covered it and reduced heat to simmer and let it simmer 30 minutes. No salt save what’s in the soup base.

While that was going on, I prepared:

3-oz teriyaki tofu, cubed small
1/2 large Spanish onion, chopped small
1 jalapeño, minced (including seeds—just cut off the cap)
8 cloves garlic, minced

When the kale was done, I moved the saucepan to the back burner, set my 9″ nonstick French skillet on the hot burner, and added to it:

2 tsp EVOO
the chopped onion
1/2 tsp paprika
pinch of salt
1 grinding of pepper

I let that sweat over medium heat until onions were well-softened, stirring occasionally—5-10 minutes, I guess. Then I added:

the minced garlic
the cubed tofu
the minced jalapeño

Sautéd those for 3-4 minutes, then added:

1-1 1/2 c of the cooked kale
1/2 c cooked rice
1-2 Tbsp Amontillado sherry

I cooked that over medium-high heat, stirring frequently, until it was well heated and boiling. Then I turned heat to low, put a lid on the skillet, and let it simmer 10 minutes. Then I removed the lid and squeezed a lemon over the grub to finish it. (Lemon zest would not have gone amiss.)

Quite good, actually. And plenty of kale and rice left for another meal. Indeed, this is so easy and quick, I might repeat.

And the variations practically type themselves—your choice of: various sauces and toppings (yogurt, sour cream, chopped avocado, Parmesan cheese, feta, Sriracha, ketchup, soy, tamari, garlic black bean, hoisin, oyster, Bac’Uns, whatever); different kinds of protein (tempeh, fish, chicken, pork, beans (if starch is a grain: completes the protein; or add cheese), etc.); different kinds of starch (cous cous, pasta, cooked black rice, cooked wheat or rye berries, cooked barley (hulled or pearled), etc.); different kinds of allium (leeks, shallots, spring onions, sweet onions, red onions, etc.—and always garlic (I’m trying black garlic now)); different kinds of greens (collards, chard, dandelion, mustard, spinach, cabbage (green, red, Savoy, Napa,etc.), etc.); different oils (butter, sesame, chili sesame, grapeseed, coconut, chicken fat, duck fat, etc.); and so on. Add nuts (pecans, pine nuts, peanuts, pistachios, walnuts, etc., and/or add olives, or raisins or currants. Many choices of vegetables: squash (summer or winter), green beans, corn, zucchini, bell peppers of various colors, fresh fennel, Roma tomatoes, Meyer lemons, celery (damn!, I always forget!), eggplant, carrots, turnips, mushrooms, beets (and their greens), broccoli, broccolini, cauliflower, and so on: try new things.

PS: For newcomers: A meal must have: 2 tsp added oil (or less); 3-4 oz protein; 2/3 – 1 serving starch; leafy greens; and vegetables galore (allium always included, and peppers are good, too), along with appropriate herbs, spices, and always some acid.

UPDATE: I did indeed do a repeat for dinner, though with some variation:

no paprika
no jalapeño; sprinkling of crushed red pepper instead
3 large shallots, thinly sliced, instead of onion
regular firm tofu instead teriyaki tofu
1/2 Meyer lemon, diced
12 Kalamata olives, halved
1 Tbsp red wine vinegar added during cooking; no lemon juice at end

It was quite tasty, and I ate only about 2/3. To the 1/3 remaining, I’m adding some more kale and rice and tomorrow will heat it in the 9″ skillet and, when it’s hot, make a two-egg fritata (whipping the eggs together with some Parmesan). Nice grub.

Written by Leisureguy

27 March 2012 at 2:09 pm

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