Thursday, April 18, 2013

Why I did this at 3 am I do not know?

 Good afternoon everybody! Funny thing happened this morning at 3 am I was feeling hungry and thirsty so I go down stairs to grab some cold water and maybe a snack, when I get to the fridge I saw a bowl of Jasmine rice just calling my name. Now you probably think I decided to eat the rice at 3 am but instead I grabbed the nori and some scissors and created a little boy rice ball. This took me only 2 minuets and for being half asleep I think I did a good job especially because this is my first time. Anyway once he was made I wrapped him up and stuck him in the fridge completely forgetting I was hungry. Anyway since he was already made I decided to stick him in my lunch for today, I am not going anywhere so I brought out my little sectioned tray that most people buy cheaply for their kids. These can be purchased at any grocery store for about a dollar a piece. When I bring my tray out I am usually trying to proportion what I am eating in this case my veggies. I look forward to the day I am allowed to eat as much vegetables as I want, this day should come very soon but until then I have to be careful. Anyway here is my lunch for today!

For my lunch I have:

  1. 1 Little boy Onigiri that I made at 3 am... Simple but proud of myself, I guess getting up at 4 am to get ready for culinary school has it's uses!
  2. 1/3 cup Vegetable Stir fry
  3. 1 thin long pork chop that I dredged in gluten free flour and adobe seasoning before frying. Once it was cooked I sprinkled it with salt and added some lemon juice to it. Although the flavor was good I felt as if the gluten free flour made the pork feel grainy, in fact you can kinda see it in the picture but at least it taste good so I can temporarily overlook the flaw in my brand of flour.
  4. 1 egg that I cut in half and sprinkled with salt.
  5. 1 slice Cassava dessert, it was the last slice in my fridge so I thought I would add it to my lunch.
  6. 1 plum that I sliced and garnished with a lemon twist.
  7. 1 Snow pea and carrot garnish that I used to fill in the space and add a pop of color to the lunch.
As you can tell pork is my favorite protein with shrimp being a close second, I guess its the Filipino in me and my love for bread and pasta comes from my dads European side, but until I am off gluten I will just embrace my Asian side 100% and stick to the rice.

About garnishes, according to the teachers I love the pretty things in a kitchen, and they are right I much prefer a pretty platter then one that looks commercially made.  To make this carrot and snow pea garnish I quickly microwaved 5 small snap peas in water for about 30 seconds until tender but still crisp. Then I made 6 carrot flowers that I cut out using a small cookie cutter. Once the peas are tender fan it out and place 2 of the flowers (the other 4 went in a side salad for later) under the snow peas for a simple and beautiful garnish.

Vegetable Stir Fry are one of the easiest things to make in small or large amounts, In my case I made enough for 3 sides or 2 entrees. Here is what you need:

  • 2 Garlic cloves minced
  • 1 teaspoon grated ginger
  • 1 teaspoon each Soy Sauce, Mirin, and Saki
  • 1 carrot Julianne
  • 2 green onions cut on a bias
  • 5 mushrooms thinly sliced
  • 1/2 cup snow peas, mine were big so I cut it in half.
  1. Heat a little bit of oil or butter in a medium skillet and add the garlic and ginger until it becomes fragrant and has a lightly toasted color.
  2. Add the mushrooms and carrots until they become tender, once the mushrooms start to brown season the vegetables with salt and pepper.
  3. Once the carrots become tender add the rest of the ingredients and cover until the snow peas are soft but still slightly crisp.
  4. Check the seasoning, add more salt and pepper if needed if not remove from heat and sprinkle with sesame seeds if desired. 
Well that is my lunch, I hope you enjoyed it! 

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