Later On

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

Dinner melange

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I wanted to cook something quick. I began by Evo-spraying my 12″ nonstick MSMK sauté pan with olive oil, then I added:

This is half of it, ready for the fridge

• green top of 1 leek, rinsed well and sliced thin
• small piece of red onion, chopped (had it on hand)
• 2 large crimini mushrooms, slicked thick
• 1/2 yellow bell pepper, chopped
• 1 large jalapeño, chopped smallish 1.
• 1 medium zucchini, quartered lengthwise, then sliced thick
• 1/2 bunch Italian parsley, chopped
• about 4-5 oz beluga lentil and foxtail millet tempeh, diced small
• 2 tablespoons cooked hulled barley
• 1″ turmeric root, chopped small
• about 1 tablespoon ground black pepper
• 1″ ginger root, chopped small
• 1.5 tablespoons chipotle-garlic paste
• about 2 tablespoons apple-cider vinegar
• about 1 tablespoon Red Boat fish sauce
• about 1 tablespoon toasted sesame seeds
• scant 1/2 teaspoon ground cloves
• rounded 1/2 teaspoon ground cinnamon
• 1/2 teaspoon Spanish smoked paprika
• 1 pinch MSG

Once the skillet was loaded with the above, I turned the heat to medium-low (setting of 3) and started it cooking, stirring to mix. Once it started to simmer, I covered the pan and turned the burner to 225ºF and the burner timer to 15 minutes and let it cook, stirring occasionally.

It was very tasty. The spices added a nice twist plus a lot of antioxidants — ground cloves are particularly high in antioxidants (see video below). I thought about including a diced Meyer lemon, but I didn’t want to overdo it.

I have learned a useful lesson: I filled one bowl for dinner, and before I ate that, I put the rest into a storage container (the one shown in the photo) and put it into the refrigerator for tomorrow. That discourages needless seconds.

I keep forgetting to add frozen peas — 1/3 cup, say. Adding frozen peas to a dish is a tip from Derek Simnett, and I think it’s a good one. As he points out, frozen peas are already cooked, so all you have to do is heat them in the dish. And here, they would have gone well with the cooked hulled barley — legume (peas) + grain (barley). 

But the peas live in the freezer, and I never seem to think of them. Maybe now I can remember.

Written by Leisureguy

5 July 2022 at 5:13 pm

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