Food In Many Forms

A few weeks ago, I discovered this amazing produce market in Watertown. I don't think I've ever been to a proper market that was over 50% just fresh produce. It was the sort of the place that if you wanted some exotic vegetable and didn't know where to get it, you always knew you could go there. I was excited to be there, but also was trying to not go overboard. So, when I saw some good-looking snow peas, I picked out a few, but not too many. I figured they would just end up in a stir-fry or something. But a few days later, they still had not been cooked, and I found this recipe from chowhound that was well-suited to what I had on hand. My boyfriend's only complaint? I didn't make enough. It looks like I'll have a chance to make it for him again since snow peas are just coming into season. Ingredients 1/8 cup soy sauce 1 tablespoons red wine 1/2 tablespoon granulated sugar 1 teaspoons cornstarch 1/2 teaspoon rice vinegar 1/4 teaspoon red pepper f...

From a Chicken Stir-fry recipe in The Herb Garden Gourmet by Tim Haas and Jan Beane that I bought in Knoxville, Tennessee. I've never used crystallized ginger before , but it was really easy to use. Those who tasted said it was a good mild-flavored dinner for every day . Plus, I got to use a wok! 

These are a great easy side dish when you don't know how long the main course is going to take to cook. The green beans are trimmed; the red bell peppers are cut into strips. Boil the green beans for three minutes, rinse with cold water and set them aside. This will take about 15-20 minutes if you are slow at prepping.  LEAVE THE GREEN BEANS AND PEPPERS ALONE UNTIL FIVE MINUTES BEFORE YOU WANT TO SERVE DINNER Then, dab 2 Tbsp of canola oil into a skillet. Turn the burner to medium-high, wait for the oil to heat up and throw in the peppers and green beans. Sprinkle them with a little soy sauce. After two minutes, turn off the heat, add 2 Tbsp sesame oil, sprinkle some sesame seeds on top (not pictured) and serve. Voila! 

When my roommate invited a friend over for potluck dinner, I soon thought of vegetable fried rice as the perfect mish mosh of whatever vegetables people bring with them. We used jasmine rice fried in sesame oil and soy sauce, scrambled eggs, onions, celery, carrots, canned peas and bell peppers. Also red pepper flakes in the rice gave it the slightest kick. Yummy! Sent on the Sprint® Now Network from my BlackBerry®