I think I’ve set a new record. We’ve eaten home-cooked meals at least six nights in a row now. Those home-cooked meals were cooked by yours truly. This usually leads people to ask – “What did you eat before?” Much to our wallet and bellies’ chagrin, the answer is fast food, not-so-fast food, and those meals in a box that you just have to heat up. And sometimes people would take pity on us and have us over to their place where we’d eat real food.
I owe a lot of this change to Sandi Richard and her wonderful cookbooks, of which I have three. We knew it was time for a change in our eating, and Janet lent me one of her books. Her meals are tasty, relatively quick, and well-explained for a rookie cook like myself. Believe it or not, they even include vegetables, which we have recently begun to purchase at the grocery store. I’ve ordered a few through their website and have begun to give them as gifts.
Here’s last night’s meal. It was incredibly good, and tasty, and I’m impressed that I made it myself!
You can order her books by going to www.sandirichard.com. Tell them you were sent by her biggest fan:)
Looks yummy! You should post the recipe!
Recipe is as follows (it’s from p. 98 of Dinner Survival, by Sandi Richard)
-rinse 225g of bok choy
-soften 2 tbsp of peanut butter and then mix with 1 tbsp br. sugar, juice from mandarin orange container (about 1/3 cup), 1 tbsp lime juice, 1/4 cup fish sauce, 2 tsp fresh ginger, 1 tbsp lemongrass (I bought it in a tube all ready to go) – set aside sauce
- prep 284 g egg noodles
- while boiling, heat 2 tsp sesame oil in woke at medium – mix in bok choy – add 1/3 of sauce to pan, toss and cover – let steam for a couple minutes -add 1lb of shrimp (cooked, deveined), toss to heat and wilt bok choy
-put noodles on plate, put shrimp/bok choy on top – remaining sauce on top of that – then add the mandarin oranges from the container -I added cashews and grape tomatoes too
It was very good!