Tuesday, July 8, 2014

Summer Tuesday Cooking Practice

Tuesdays, schmoosdays, I also wake up usually by eight, sometimes I sleep until nine, I get coffee in bed, do my words, get up and tidy the bedroom and the kitchen, fix up a little avocado tomato salsa and scramble some eggs. Fun fact, I always eat two hardboiled eggs and three scrambled eggs, idk, scrambled eggs look smaller. I take my plate of scrambled eggs and salsa to the couch and eat my breakfast.

scrambled eggs with avocado tomato salsa

Eventually I get up and set about making ground meat and greens, just like I've been making them all along—but a third more easy because I have Trader Joe's microwaveable rice in the freezer.

  1. Start either some Korean ground beef or Chinese ground pork in a saute pan.
  2. Also put on a pot of water for the greens. I guess for summer I like turnip and mustard greens, you will see why in a minute.
  3. By the time you put the meat on the back burner to simmer for twenty minutes, the water should be boiling for the greens. Dump the greens into the boiling water, blanch for a few minutes, and then drain and run cold water over them. Grab them by the handful and squeeze dry, then slice and dress with a little sesame oil, soy sauce, and rice wine vinegar right in their container.
  4. When the meat is done, put it into its container.

To serve: prepare a packet of rice according to the packet directions—i.e., microwave for three minutes with whichever side of the packet is supposed to be up. I empty half the packet into a bowl and put away the other half for another dinner. Add a scoop of meat and microwave for another three minutes. Add a scoop of greens and eat.

chinese ground pork, kale, and rice

This is kale, but you know, squint.

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