So, let me talk about my dinner last night instead. Miso glazed tofu, and soba noodles with swiss chard.
The tofu was glazed with miso sauce - a recipe from the Moosewood Simple Suppers cookbook. I made it for some salmon the husband was having (see I won't cook meat, but I will make a glaze for it, I am very nice).
2 Tbsp miso
1.5 Tbsp mirin
1.5 tsp brown sugar
2 Tbsp rice wine vinegar or cider vinegar
I had made this awhile ago, so I froze it and it kept perfectly. I set the oven to 450, put the glaze over the tofu (use tin foil, it burns), and baked until it smelled like burning.
The soba noodles are actually a remnant from my weight watchers days. It calls for spinach, but the chard looked great. Use a ton of greens- they shrink down to NOTHING.
|8 oz uncooked soba noodles |
8 cups swiss chard (or spinach)
2 Tbsp soy sauce
2 tsp honey
2 scallions, sliced
1 tsp sesame oil
1 garlic clove (I had none, so I just used some ginger)
Boil noodles- drain. Saute garlic (or ginger) in the sesame oil - add chard, cook. Add scallions, cook a minute or so. Add the liquid ingredients. Toss together noodles with chard mixture- and it's done.
I just gone done with my second cup of coffee and my favorite strawberry oatmeal. (I added more strawberries, so it looks prettier today).
| Now I will address comments. While listening to an NPR show on the neurobiological implications of stress. How awesome. |