- 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!
- 1/3 cup Vegetable Stir fry.
- 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.
- 1 egg that I cut in half and sprinkled with salt.
- 1 slice Cassava dessert, it was the last slice in my fridge so I thought I would add it to my lunch.
- 1 plum that I sliced and garnished with a lemon twist.
- 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.
- 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.
- 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.
- Add the mushrooms and carrots until they become tender, once the mushrooms start to brown season the vegetables with salt and pepper.
- Once the carrots become tender add the rest of the ingredients and cover until the snow peas are soft but still slightly crisp.
- 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!