Tag Archives: take out

Sunday Menu


Tonight, Jeff and I are making:

Chard and White Bean StewMediterranean Eggplant and Barley Salad, and Rice and Chicken Pilaf with Toasted Almonds and Dried Currants.

I also might make Smashed Chickpea Salad, a slight departure from the hummus kick I am on.

I have been so stressed out lately–eating out too much and eating all of the wrong foods.  I cook each weekend, so that we can have healthy food during the week, but when the week’s stress knocks the wind out of me, I call Papa John’s.  Or Kowloon’s.  Or go to sushi.  Or Quiznos. Or Wendy’s. (What an embarrassingly long list!) But this habit, as comforting as it is in the moment, is expensive–and is rather conducive to weight gain.  Fatty-ness. Eating may make a person feel good momentarily, but tight jeans the next day (and not tight in the sexy way) make me regret the takeout from the night before.

I chose these recipes for their Mediterranean flavors–light, simple, wholesome.  All of them will reheat nicely when we take them to work for lunch.  I really look forward to the rice and chicken pilaf–the combination of cinnamon, garlic, dried fruit, and chicken sounds amazing.  When I went grocery shopping for the ingredients, the Market of Choice as out of dried currants, so I bought dried cherries instead.

If I find the energy and inspiration, I’ll take some pictures of tonight’s cooking marathon.



A lot can be said for not cooking

A lot can be said for not cooking

I spent the entire afternoon preparing for my classes this week–still in my pajamas, hair in a bun, materials sprawled out all over the living room floor.  I’m mostly prepared–I could do more, but I want to salvage the last remaining hours of my vacation.

It’s freezing here today–neither my husband nor I want to get dressed to purchase groceries to cook with–nor do we want to walk or drive to pick up take out.

Delivery?  Sounds perfect, doesn’t it?  A lazy and indulgent treat (which I indulge in too often to make it an indulgence) for the last evening of our holiday vacation.

We ordered Shrimp Foo Young, BBQ Pork, and Ma Po Bean Curd from the nearest Chinese restaurant.

My friend made Ma Po Tofu this weekend (here’s a recipe.  Not authentic, though, as it omits the Sichuan peppercorns.), which is supposed to be tofu in a meat sauce.  This “Ma Po Bean Curd” is vegetarian with “Green peas, shredded black mushrooms and bean curd sauteed in spicy sauce.”  Traditionally, the dish is made with ground beef or pork, so we’ll see how this vegetarian rendition tastes.  It might be Ma Po in name only and have nothing to do with the original dish.

Ma Po Tofu (mapo doufu) is  a traditional Sichuan dish, which uses Sichuan peppercorns.  Wikipedia describes the dish as ” a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef.”

Contrary to popular belief, Sichuan peppercorns are not spicy–although many Sichuan dishes are spicy.  They aren’t even related to peppercorns.  The Sichuan peppercorns are supposed to have a numbing affect, actually, to counter-balance the spiciness in the dish.  Here’s a Ma Po Tofu recipe with the authentic Sichuan peppercorns.

Random information: According to Wikipedia, “Ma Po” means old lady with a pock-marked face.