It also came with those saute greens that you are supposed to eat raw. I'm still working on something for those. Perhaps I'll go out on a limb and saute them. I'll let you know.
A new ingredient to me is green garlic. I'm pretty excited about it. It seems pretty ramp-like. You use the bulb and the stem. Maybe I'll cream the green garlic and spinach together. Mmmmm.
And then, throwing me a total curve ball, there was a package of I don't know what. I refer back to my sheet of information. It's tempeh. Mushroom flavored tempeh. What the heck is tempeh? Here is an explanation. It's some odd looking stuff. I'm not quite sure what I'm going to do with it. Most recipes I've seen call for frying it. I feel like that slightly defeats the purpose of "healthy. Then again, the healthy label might be all in my head. When (if) I decide to cook with it, I'm sure I'll post all about it.
2 comments:
Hi! Tempeh's also good in Thai curries and other boldly-flavored dishes - you can use it in stir fries where you'd use chicken...it's good stuff!
We use tempeh in stir fries. Cut into chunks, marinate in soy sauce with perhaps a bit of rice vinegar or rice wine, drain, pan-fry in just a bit of very hot oil. You don't need to use a lot of oil.
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