These days for my postmenopausal health, I've been eating more vegetables and fruits for longevity and to fuel my body rather than just titillate my palate. Below is a school lunch of leftover stroganoff, a green salad with spring greens and crunchy vegetables, homemade dressing, and half and half for my morning coffee.
And for good measure, a tangerine for a sweet snack afterward.
Instead of my favorite grilled cheese after some hard paddling, I made a Saturday lunch last weekend of turkey, avocado, arugula, tomato, banana peppers, red onion, and broccoli sprouts on sourdough.
I loved my California Dagwood, but wish I had remembered to toast the bread.
For dinner this past weekend, I did a fridge cleanout and instead of frying Chicken Karaage with tempura vegetables, I put that bell pepper, zucchini, and kabocha squash into a Thai curry. And to amp up the flavor of that panaang curry paste, I sauteed it in coconut oil with onion, garlic, ginger, lemongrass and then added brown sugar and fish sauce into the coconut milk as well as garnish the stew with lots of Thai and Italian basil.
I had to cook another pot of jasmine rice because I burned the first pot, but it forced a slower and lower simmer of the vegetables in the curry sauce.
15 minutes of cooking another pot of rice and that very low heat kept the zucchini and bell pepper crisp and the kabocha soft but intact.
Thai food for a Sunday supper was comforting and delicious, but also healthier. Cecilia thanked me for serving her vegetables.
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