I feel much better after last night’s little hosting problem melt down, but it’s amazing how frustrating a little site down time can be when I can’t fix it! A byproduct of working in IT where I have more control over these things. :-)
Anyway, I used the last bit of greens and fresh fruit this morning making our breakfast smoothies and had to make a trip to Costco to reload.
I found something new in the frozen foods section, a monster bag of organic edamame in 12 little packs you can microwave for about $8. Not that I’ll be putting the plastic bags in the microwave since I have a thing about nuking plastic, but this was considerably cheaper than the Trader Joe’s frozen bags and perfect for a fast high protein side for me on nights hubby and I have separate dinners.
Also more spinach for smoothies. This box will last about a week, good thing it’s also considerably cheaper than the equivalent sized organic spinach from Whole Foods.
And I had to reload my bag of frozen grapes in the freezer since the weather is finally warming up here and they’re one if my favorite summer snacks. I also found out they’re perfect for quieting and calming down hyper-active kids with my nieces, sucking on frozen grapes is a time-consuming mouthful. Remember the Quaker Granola bar commercials “Chewy stops the chatter”? Frozen grapes actually do! :-)
Tonight’s dinner was all about using up older ingredients and celebrating the warm, sunny weather today. And this pineapple was very ripe and ready to be used up.
It took me about 5 minutes to turn it into a pile of chopped chunks.
And I saved the top to try planting. I know pineapple plants don’t do well here, but they make a pretty summer potted plant in the backyard. I used to plant pineapple tops all around our backyard while living in Florida, they were one of the few plants that thrived in the sandy dirt and made a tropical, low-maintenance shrub that didn’t need tons of water. Grown them made me appreciate why pineapples are so pricey since each plant only produced one pineapple about every 2 years.
Anyway, I tossed some firm tofu cubes, the pineapple chunks, asparagus, and chopped zucchini into a wok over high heat with a little coconut oil. Then seasoned with fresh minced garlic, ginger, white wine and soy sauce for a quick stir fry.
I just adore how fast and easy stir fries are on a busy week night.
10 minutes later, dinner was served. Overall it was good with a sweet and spicy kick, it’s hard to go wrong with ginger and garlic. But the asparagus seemed a little out-of-place with the rest of the veggies. I threw them in because they had to be used up, but probably should have used carrots and/or red bell peppers instead.
What are your favorite stir fry ingredients/flavors?