cooking with whole foods doesn't always have to be a time consuming process. i wanted to share our lunch today to show that simple short cuts can save lots of time in front of the stove!
moonpie found snow peas at the grocery store this week and REALLY wanted them. how can you say no to that? i had thought to stir-fry them with some other veggies, but i found that i wasn't really in the mood for that much food prep. so we improvised.
first i started the rice around 11. the basic measurement i use for that is 1 cup short grain brown rice to 2 1/4 cups water. it takes about 45 minutes to cook (once it starts boiling turn the heat down and cover).
around 11:45 we headed to the kitchen to finish up lunch prep. by this point the rice was turned way low and all of the water was absorbed, so i threw the fresh snow peas on top and put the lid back on. i do this all the time! it is a quick way to steam some veggies without having to mess up another pan! i love this method. i do it with noodles and broccoli too.
while that was steaming, moonpie set to work peeling and cutting carrots into sticks. you could save even more time by buying the little carrots, but i always just buy the big 5 pound bag for juicing and snacking. works out to be cheaper for me.
buddy and i worked on the tahini peanut sauce for dipping the carrots and snow peas in:
3 T tahini
1 T peanut butter
1 t maple syrup
1 T brown rice vinegar
1/2 t coriander
mix with fork. (adapted from cynthia lair's 'feeding the whole family: cooking with whole foods')
when we were done with the sauce, i turned off the stove and plated the snow peas. then i added turmeric and kelp to the rice, plated that, and the raw carrots. i gave each person their own dipping bowl of sauce.
that was it! it was super easy- took about 15 minutes of actual hands-on time (that includes searching for the rice vinegar!). the kids really loved this meal. man, they will eat anything with that sauce on it!
buddy and i worked on the tahini peanut sauce for dipping the carrots and snow peas in:
3 T tahini
1 T peanut butter
1 t maple syrup
1 T brown rice vinegar
1/2 t coriander
mix with fork. (adapted from cynthia lair's 'feeding the whole family: cooking with whole foods')
when we were done with the sauce, i turned off the stove and plated the snow peas. then i added turmeric and kelp to the rice, plated that, and the raw carrots. i gave each person their own dipping bowl of sauce.
that was it! it was super easy- took about 15 minutes of actual hands-on time (that includes searching for the rice vinegar!). the kids really loved this meal. man, they will eat anything with that sauce on it!
happy eating!
-mandi
3 comments:
awesome! I love seeing Moonpie peeling carrots! I found a short cut to cooking brown rice! I always forget to start my rice, then it creeps up on me.
You add a cap full of apple cider vinegar to the rice and it cooks faster. It truly does work!
love the whole foods post!
I love the dipping sauce and simple cutting/peeling skills on the carrots..I have forgotten at times to keep it simple and like this post very much..I am going to do this lunch. Will let you know..thank you Mandi.
So I did it. I made the sauce but am out of maple syrup so used honey and I am out of coriander so omitted it...oh, AND, I used apple cider vinegar...so, I altered it. Selling it to the boys is proving more of a challenge...so...I spread half the recipe in a pita pocket and then loaded it with sliced cucumbers, shredded carrots, sliced tomatoes and raw spinach for me..I love it! Thanks again!
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