Experimental lunch

I have more time to cook from scratch during the weekends, but I also get hungry and can't wait forever for food! So here's a quick lunch I whipped together after making a grocery store run for the week.

 
Note: Amounts are approximate. You can vary ingredients; heck, I did :-)  Have fun with it!

Tools: veg. peeler, zest peeler, 4" paring knife, santoku chopping knife, wooden spoon, stainless steel fry pan with cover, 1 qt. stainless steel pot with cover.

Pearl Cous Cous pilaf

 Ingredients:

• 1 lg. clove (or 2 - 3 small cloves) fresh chopped garlic
• 1 tsp. fresh peeled & chopped ginger
• Zest from 1/2 fresh lemon
• 1/8 tsp. salt
• 1 cup tri-color pearl cous cous (I like Bob's Red Mill)
• 1 tsp. chopped parsley or cilantro

Prep: 

• Boil 1 1/4 cups water, set aside 1 cup cous cous
• Add the salt, chopped garlic & ginger to the boiling water
• Add the cous cous
• Stir in the lemon zest
• Cook for 10 min until all liquid is absorbed, turn off the heat and let stand.

Sauteed Green Veggies with Tofu

Ingredients:

• 2 Tbs. extra virgin olive oil (EVOO)
• 1/4 sliced onion
• 1 handful Chinese broccoli, coarsely chopped
• 1 handful baby Bok Choi, coarsely chopped
• 1/4 tsp. fresh thyme
• 1/4 cup diced firm tofu
• 1/4 cup low sodium organic vegetable broth (Pacific Foods or Whole Foods works fine)
• 1 splash Sake (I used Sho Chiku Bai)

Prep:

•  Saute the sliced onion in 2 Tbs. EVOO for a minute or two
• Add the chopped greens and thyme and saute them with the onions
• Add the tofu, vegetable broth and splash of sake, cover and reduce. Saute for 2 - 3 min.

Plate and serve, add a little chopped parsely or cilantro on top of the pearl cous cous.

Wine pairing: Tapiz Malbec
Dessert: Fresh fruit salad, with a splash of Di Saronno and fresh-ground nutmeg.

Yum!

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