My recent food philosophy. I used to be squeamish around any egg with moving parts, but my how things have changed. I put an egg on it any ol' time now.
Current fave egg substrate? Martha's gringo version of vegetable bibimbap (white girl Seoul food? Ha. Sorry about that.). Now, I'm no expert on Korean food, but I'm certain that this "simplified" version is not 100% legit (I have no idea what the difference would be; if you do, please enlighten me), but all I know is I made this for lunch 3 days in a row last week. Oh yeah.
I make it with whatever I have on hand, as it's pretty much a template: rice + veg + egg + flavors... if I have these basics, I'm good to go:
|a pretty egg, gorgeous leftover red Thai rice, the holy flavor trinity (sriracha, dark sesame oil, tamari) and... well, it's garlic. You know garlic.|
|today's veg selection + some onion slices (camera shy). I usually like scallions best, plus some cabbage (we were out). The kale is frozen from the garden. Did you know you can just tuck kale un-blanched in the freezer? It does great.|
|Martha's recipe doesn't call for these, but I really can't get enough sesame flavor.|
I find this dish to be so filling and satisfying and perfect on a cold, drizzly day. Did I mention it's a one pot, one dish meal? Check out the recipe and get improvising!
|one of last week's very happy meals|