It’s been a long week. Work has been super crazy busy. It’s going well, for the most part, but it’s high visibility, high stress, multi-person, multi-goal, multi-everything project. There are 3 of us working to build what needs to do and be everything for everyone. *grin* Now that’s really the kind of challenge I enjoy. But it does leave me tired at the end of the day, when finally sometime well after dark the end of the day comes.
My schedule is comparatively open earlier in the day, which is when I delude myself that I will cook something interesting for dinner. I went shopping at the Asian Food Market near the office the other day during my lunch break and picked up some very interesting items. Unfortunately by the time I made it home that night there was no way I was interested in concocting a meal. It was microwave leftovers time. Last night I again logged out much later than I’d hoped. I was tired, it was late, it was Shabbat. I really wanted to do something nice for dinner but as usual I was TIRED.
I poured myself a glass of wine, sat down with my iPad to read a little, had 2 cats on my lap, and relaxed. Half a glass of wine, one short story and a lot of petting later, I decided I had enough energy to make us dinner instead of having something delivered or finding more leftovers.
This will be a pictorial post – step by step of the ingredients I added. I have to say that it was amazingly tasty and we both loved it and it’s all gone now. 🙂 The vegetables at the Asian Mart are so fresh and so appealing. Add some curry paste and riced cauliflower to that and what could be bad, right?
Step 1: Saute the onions in coconut oil
Step 2: Add brussels sprouts and green beans (Using up leftovers)
Step 3: Have to add some baby bella mushrooms in there as well
Step 4: Riced cauliflower to give it more body, and substitute for rice or pasta
Step 5: The sprouts looked SO good at the market I had to bring them home. They add a nice bit of texture as well.
Step 6: Ready now to add the Arroyo-D Panang Curry Paste and some coconut milk to make sure it’s not too hot for me to eat
Step 7: The curry paste and coconut milk are mixed in. Almost ready, but it needs one more ingredient…
Step 8: cut up some of the gorgeous baby bok choy and tossed that in. I like the taste, I like the crunch and I like the color from the leaves.
Hey! That’s our secret recipe! (except no brussel sprouts. )
🙂 Not secret now!!! We like brussels sprouts.