I live with a creative bunch — they all excel in music, in writing, in solving puzzles, in making cool stuff out of Legos.
You may wonder, how does a mama compete with all that?
In the kitchen.
I’m so pleased with how my lunch of leftovers (read: “There’s nothing good in the frig to eat Mom!”) turned out, I just had to share it with you! All the measurements are approximate because it was, after all, whatever I had on hand.
- one small onion, chopped
- one section of red bell pepper, chopped
- two smallish carrots, thinly sliced on a diagonal
- one stick of celery, diced
- any other veggies you need to use up: broccoli, mushrooms, zucchini
Heat a large skillet with 1 Tablespoon of sesame, peanut or coconut oil. Drizzle in toasted sesame oil of you have it. Saute veggies in oil still soft.
- one leftover cooked porkchop, diced (or chicken if that’s what you have)
- 1 T. fresh ginger, finely diced (if you have it)
- 2 fresh garlic cloves, pressed (if you have them)
- 1 cup leftover cooked rice (been in the frig for a day or two)
- 2-3 eggs, lightly beaten with a fork
Add meat and spices. Saute till heated through. Mix in the rice and a bit more sesame oil if needed to keep everything from sticking. Push the veggie, pork, rice concoction to one side of your skillet and pour in the eggs to the empty side. Push the eggs around with your spatula or wooden spoon till barely set, then gently incorporate the cooked eggs into the rice mixture.
- 2-3 T. hoisin sauce, soy sauce, teriyaki sauce or any SoyVay sauce (my favorite!)
- handful roasted peanuts or almonds (everything tastes better with nuts!)
- handful chopped cilantro (I didn’t take the time to chop this, but it would have been yummy.)
Gently fold in whatever asian sauce you have on hand. Mound into flat bowls and sprinkle with nuts. Watch your teen age son spoon it into his mouth, barely taking time to breathe.
So this is me being creative. A rewarding venture. It’s the simple things that make me smile.
What simple things to you do for others that make you smile?