I have had a few days on not wanting to do anything, then did some cooking ahead over the weekend. I made some Sweet Pepper and Carrot Confetti, from the Just Bento website. To make it a bit easier, I used half a bag of shredded carrots. To make it a bit sweeter and spicier, I added a bit of honey and some crushed red pepper flakes. I also made some soboro out of a pound of ground pork. So, nomming that on rice.
I will often start with a recipe that sounds good. I try the recipe and if I like it, I’ll keep making it. After a while, I start making it without the recipe, I almost did that this time with the confetti. Diced veggies simmered in a cup of veggie stock, until it evaporates. I don’t really keep alcohol in the house, not even ones used for cooking, so I used rice wine vinegar as a substitute for rice wine.
When cooking, it’s your food. Make substitutions, leave stuff out, add stuff you like in. Tonight, I pulled a high chicken breast out of the freezer. I thawed to about halfway in the microwave, this makes it easier to cut, and diced it. Rainbow carrots from the freezer, stoplight bell peppers, red onion, mushrooms and salt pepper and garlic. Just one chicken breast and there is still a serving for me to have later.
A Timid Goddess in the Kitchen 