Cooking on a Sunday

by Meg on February 8, 2010

Yesterday was a wonderful day of cooking, relaxing and getting some homework done. I made some granola for the week with: oats, sunflower seeds, walnuts, raisins and dried cranberries(sweetened with pineapple juice). For dinner I made a warm asian salad. After three days of dinner plans- it was nice to have a day at home together.

My granola…

Dave’s warm asian salad plate…

My smaller portion of warm asian salad…

Warm Asian Salad Recipe:

Gluten free sauce(2 tbsp.)

2 tbsp. of Whole Foods creamy peanut butter
1 tsp. sesame oil
1/2 cup of fresh cilantro, chopped
1 cup of red peppers, sliced
1/2 cup of carrots, chopped
1 cup of celery
2 cups of cooked brown rice
1 3/4 cups of diced freshly roasted chicken(could substitute tofu)
1 tsp. of canola oil

Method:
Make two cups of brown rice by package directions. In a bowl mix all liquid ingredients together(peanut butter, sesame oil and gluten free sauce). Heat up 1 tsp. of canola oil in a fry pan on medium to high heat. Add in diced tofu or chicken, and all the veggies. Cook til desired tenderness of veggies(I like crunchy veggies so I cooked them for 1 minute). Add in the sauce and cook for 30 seconds. Add the cilantro, then the brown rice, and cook for 1 minute. Serve hot. Add fresh cilantro if desired, as a garnish.

Note: This would be really good without the brown rice, but Dave likes more to his dinner than protein and veggies :)

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