day 13 – tasty tuesday


I like meat. There’s no question about that. So one of the ways this cleanse has pushed me is having a couple vegetarian days both weeks. Now I’m not saying that my carnivore status is about to change, but this has opened my eyes at least to other options. My husband, on the other hand, I think would probably prefer his tofu cooked in bacon grease. Baby steps.

Notes from today:

• To see original recipes from Bon Appétit, click on the link for the recipe in the titles below. Any changes I’ve made are reflected in the recipes below.
• This breakfast was so much different than anything I usually eat for my first meal of the day and it was really tasty. After almost 2 weeks, you’d think I would have this dialed in but I totally spaced taking a photo. Guess I was just too excited to eat it!
• I changed the Black Rice with Coconut recipe this go around to include some of the leftover coconut milk I had in the fridge and it was awesome. Next time I’d maybe stir in a few nuts (macadamia?) and top with green onions!

BREAKFAST

Farrotto with Fried Egg
Serves 1

1 Tbsp olive oil
1 large egg
3/4 cup leftover Tomato Farroto, warmed
Hot sauce

Heat oil in a small nonstick skillet over medium-high heat. Crack egg into skillet and fry until egg white is set but yolk is still soft and runny, about 3 minutes. Top farroto with egg and hot sauce.

LUNCH

Avocado and Grapefruit Salad with Edamame

Avocado and Grapefruit Salad with Edamame
Serves 1

2—3 cups arugula
1 pink grapefruit, peel and pith removed, cut into segments
1/4 avocado, chopped
1/2 cup frozen edamame, cooked according to package directions
1 1/2 Tbsp extra-virgin olive oil
2 tsp fresh lemon juice
2 Tbsp unsalted, shelled raw pistachios

Toss together watercress, grapefruit, avocado, edamame, oil, and lemon juice in a medium bowl. Top with pistachios.

DINNER

Tofu, Spinach and Shiitake Mushroom Stir Fry

Tofu, Spinach and Shiitake Mushroom Stir Fry
Serves 4

14 oz firm tofu, drained, cut in 1″ cubes
2 Tbsp vegetable oil
Kosher salt, freshly ground black pepper
8 oz shiitake mushrooms, stemmed, cut in half
2 garlic cloves, chopped
10 cups spinach
1 bunch baby bok choy, cut into 1½” pieces
2 Tbsp reduced-sodium soy sauce
1 tsp toasted sesame oil
Red pepper flakes, to taste

Put a double layer of paper towels on a plate. Place tofu on it in a single layer. Cover with another double layer of paper towels and top with two plates. Let sit at least 15 minutes.

In a large nonstick skillet, heat 1 Tbsp. oil over high heat. Add tofu in a single layer and season with salt and pepper. Cook until browned, about 3–4 minutes per side; transfer tofu to a plate. Reserve 3 oz. tofu for Coconut Rice, Tofu, and Kale Salad.

Heat remaining 1 Tbsp. oil in same skillet and add shiitakes; season with salt and pepper. Cook, stirring just once or twice until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add spinach, bok choy, soy sauce, and 2 Tbsp. water to skillet. Cook, tossing, until greens are wilted and tender, about 2 minutes. Remove from heat and stir in sesame oil and tofu. Sprinkle with red pepper flakes to taste.

Black Rice with Coconut
Serves 4

1/4 cup unsweetened flaked organic coconut
1 cup black rice (such as Lotus Foods Forbidden Rice)
1 3″ lemongrass tip (optional)
1 2″ piece peeled ginger, sliced into 4 coins
1/2 cup unsweetened coconut milk
1/2 tsp kosher salt, plus more to taste

Preheat oven to 350°F. Spread out coconut on a small rimmed baking sheet and toast, stirring occasionally, until golden, about 5 minutes; let cool. Do Ahead:Coconut can be toasted up to 3 days ahead. Cover and keep at room temperature.

Combine rice, lemongrass, if using, ginger, salt, and 1¾ cups water in a medium saucepan. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed and rice is tender, 30–35 minutes. Remove from heat and discard ginger and lemongrass; fluff rice with a fork. Stir in coconut milk, cover and set aside 5 minutes. Reserve ½ cup rice for Chicken, Mango, and Black Rice Salad. Serve rice topped with toasted coconut.

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About bistroonesix

I have an interest in all things food and am lucky enough to be surrounded by people that share this same passion. There’s never a shortage of inspiration or partners in collaboration. Some of my happiest memories involve big tables covered with food, plenty of wine, and extra chairs pulled up to accommodate all the friends and family. If I can help facilitate these kinds of evenings, well then I’d say this is a great hobby to have. I live in Boise, Idaho with my husband and 2 adorable cats.

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