A whole new world of food
This week I cooked twice!! OK – one dish was my standard chili, but the other dish was Bibimbap. This dish is new to me. My friend Leah told me she thought it was Korean, and I confirmed this with encyclopedia Google. My choice was to prepare this for this week’s breakfasts. It is delicious and I prepared the dish without a disaster of any kind (!)-at least while cooking. However, I created a big kitchen disaster by the time I finished preparing this recipe. My personal trainer, Julie, asked if I would take a picture of the kitchen to show the disaster. I thought about it for a few hours but couldn’t face trying to photograph the disaster. So I’ll leave it to your imagination.
Here’s my first bowl of bibimbap prepared with my own hands.
The ingredients (clockwise, starting with the carrots): carrots, sautéed spinach finished with sesame oil, egg, sliced cucumber, chili garlic beef, green onion, and tri-color quinoa. I should have finished it with sesame seeds, but I forgot! I bought the sesame seeds but didn’t open the package until day 2.
Technically, I believe this isn’t a true bibimbap because I didn’t use rice. I can’t eat rice; my go-to is quinoa instead, so it is my rice, which I call legal. Next time, I want the cucumber to be smaller. The cucumber slices in my bowl are much bigger than all the other ingredients, so it was challenging to eat the dish.
This week, I’m traveling, so I’m not cooking. I’m not celebrating too much (that might be a lie).
What’s next? Another world food that is new to me.
Next week, I’m planning to cook something with tofu. My friend Tsuyako introduced me to a tofu shop that looks so good. I haven’t cooked with tofu for at least 30 years, so this should be interesting.
I’m trying to decide between Sweet Chili Stir Fried Tofu bowls ( 11 ingredients, 1 item to prepare) and Singapore Noodles with Crispy Tofu (14 ingredients, three items to prepare). I think the Singapore Noodles would be delicious, but I’m intimidated by the number of ingredients and items to be prepared, so I’ll likely make the Sweet Chili recipe.
I MAY add some additional analysis on the recipes to see if they fit well with the new program I’ve been working through, Full Plate Living. Full Plate Living is an absolutely free program that provides education and support for changing your life around food. I understand that it has been free since the late 1980s. I hope to succeed in the coming months with my cooking journey and this program.
Get in touch with me here – I’d love to hear from you.