bruschetta and bok choy.

So many exciting things are happening, like, right this minute. First off, manchego cheese is going for $4/lb at the cheese shop, which is so dirt cheap that it’s basically insulting. Luckily, it takes a lot to offend me. Second, it’s been extra overcast outside, so I was able to run two miles straight around my track at 2 p.m. today. Also, I just found out that Nightman is becoming a legit musical! How much do I want to see Denis pay the troll toll so he can get in the boy’s hole? SO much.

I’m two weeks strong with the post-work gymming, and this is a total estimation but I’m guessing I’ve burned 500 extra calories each day since. In the interest of jump starting the results, I had bruschetta and salad for dinner most nights this week. I bought heirloom tomatoes at TJ’s because I’m trendy and used this delicious rye bread that was basically the only non-babka item at the Russian store across the street. My roommate bought a basil plant, so I used a few leaves and chopped it up with the tomatoes. I added olive oil, salt and pepper, mixed it together, and served it atop the toasted rye. I served it alongside a spinach salad with nectarines and shaved manchego. I dressed it with olive oil and lemon juice. It was amaaazing and much too easy to prepare:

spinach, nectarine and manchego salad, heirloom tomato bruschetta

spinach, nectarine and manchego salad, heirloom tomato bruschetta

I wanted to make something new for dinner tonight, so I bought me some bok choy. I’ve never cooked with it before, but I sure do love to stare at it every time I’m in the grocery. This time I decided to stop playing games and took it home with me. Life is much too short to wonder what could have been.

I also bought some tofu and this spicy peanut vinaigrette that TJ’s designed with me in mind. I came home and made my own recipe for the first time in a long time. I chopped a clove of garlic and some fresh ginger, and sauteed them in a couple tablespoons of olive oil. I cubed half a package of extra firm tofu and tossed it into the oil mix. While that browned up all nicely, I added about 1/4 cup of honey. I chopped the bok choy on the side, minus the bottom third,¬† and tossed it in with the tofu. A few minutes on the stove top, and my bok choy wilted into submission:

virginal bok choy

virginal bok choy

Meanwhile, I re-heated some of the basmati rice I’d originally prepared for my okra. I poured a generous amount of spicy peanut vinaigrette on the whole mix, and salted and peppered it up. I served the tofu and bok choy stir fry atop the rice, and it was really tasty. It’s possible I was too liberal with the ginger, because it kind of burned the nostrils and there’s no way my peanut vinaigrette would do that to me. It was the best way I’ve ever prepared the tofu, though, and I credit my last minute choice to involve honey in making it all crunchy and delicious. It was a great original Asian/Indian fusion recipe. See below:

tofu and bok choy atop basmati rice with spicy peanut vinaigrette

tofu and bok choy atop basmati rice with spicy peanut vinaigrette


2 Responses to “bruschetta and bok choy.”

  1. 1 laur917
    September 6, 2009 at 12:55 am

    This looks amazing!! I’m not much for tofu usually, but this looks downright delish!

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