Whoever said leftovers go to waste….not me!
Lunch was a leftover extravaganza.
A tex-mex pita stuffed with leftover blackbean corn saute, turkey, tomato paste, salsa, and lettuce, along side a juicy grapefruit, some unpictured sauted brocolli (leftover from a breakfast omlette..yum), and a Acai Siggis. Perfectly delicious.
I always think leftovers are better the second day, once the flavors have really had a chance to come out and combine. The black bean corn saute was so much more flavorful today and was really good cold, as a sandwich filler.
Mom and I rode our bikes up to Wegmans today for our weekly shopping trip (we didnt have to get to much big stuff because I have another tournament this weekend so we wont be making real dinners when we get home…..just quick stuff). We got tons of great stuff. Here’s my splurge ($) for the week:
Ezekiel Cinnamon Raisin bread (they were out cinnamon raisin english muffins or CREEMS as Allie calls them lol). I am so excited to finally try this loaf. I have been eyeing it for a while now but just couldn’t say no to my usual Sesame loaf. But I was craving some cinnamon-y goodness, so i went for it. Can’t wait to try some for breaky tomorrow.
When we got home from the store I snacked on some sugar snap peas that were for dinner tonight. These little pods are soo good, totally sweet and crunch. I love that you can eat the whole thing.
Dinner was a recipe from Dr. Oz’s website (I am sure on a Dr. Oz kick lately). Ellie Krieger’s Emerald Stirfry:
Makes 4 servings
1/4 cup low-sodium soy sauce
1/4 cup mirin (Japanese rice wine), or semisweet white wine (such as Riesling)
1/4 cup orange juice
1/4 cup water
2 tbsp rice vinegar
1/4 tsp crushed red pepper flakes
1 tbsp canola oil
3 cloves garlic, minced
1 large bunch broccoli (1 1/4 lbs), trimmed and cut into small florets
1 bunch asparagus (1 lb), trimmed and sliced on diagonal into 2-in pieces
2 cups (8 oz) frozen shelled edamame
2 cups fresh snow peas (6 oz)
11/2 tsps cornstarch, dissolved in [1/4] cup cold water
1 tsp toasted sesame oil
3 cups cooked brown rice
Combine the soy sauce, mirin or white wine, orange juice, water, rice vinegar, and red pepper flakes in a small bowl. In a large wok or very large deep skillet the canola oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the broccoli, asparagus, edamame, and snow peas. Raise the heat to medium-high, and cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes. Add the mirin-soy mixture and cook, stirring, until the vegetables are crisp-tender, about 4 minutes. Add the dissolved cornstarch and stir to incorporate. Cook until the mixture thickens slightly, an additional 2 minutes. Drizzle with the sesame oil and serve over rice.
We added shrimp to boost the protein and sadly we forgot to buy the edamame…so we were without that. But the stir fry was still really good, full of different textures and flavors. Definitely a keeper.
Well I am getting my PLL fix for the week right now and I finally finished the second book…Horayyy! Sadly the book store was all out of the third book so I am going to have to wait a whole week before I can continue with the story. Boooo.
Ps. I saw Despicable Me today and LURVED it! SO cute. Steve Carrel was hilarious and the story was so adorable. I just love kids movies.