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My husband has been saying he wants to eat more vegetarian foods. Now given that a) he does not know how to cook (he's a hazard in the kitchen), and b) is not particularly fond of vegetables, this is going to prove a challenge. I spent 8 years of my life as an ovo-lacto vegetarian, so I'm not unhappy with this, but time will be my issue.
After Dwayne's birthday dim sum on Saturday I hit one of my favorite Asian markets in the outer Richmond before I crossed the Golden Gate, heading north. $18 and change yielded me a huge bag of broccoli florets, a couple of pounds of mushrooms, a couple of pounds of shallots, 2.5 lbs of late season plums, 2 lbs of snow peas, a mango and a few more odds and ends.
When I got home, I put things away, then fell into bed to nap for a bit, wiped from the week. I acquiesced at 8 pm, when he wanted to go out for dinner. He always wants to go out to dinner, or so it seems, but given costs, both to the wallet and the waistline, I more often than not, resist. I puts me into the kitchen.
Tonight when I got home, I headed straight for the kitchen. Emptied the dishwasher, cleaned up the counter & then got to work on supper. You want vegetarian, sweetheart? I'll give you vegetarian. A shallot got minced, a dozen decently sliced mushrooms chopped, and into the saucepan in a tbsp of EVOO. The florets got washed and into the pasta pot for steaming.
The the saucepan went a tsp of chopped garlic, 2 tap of dried tarragon, and then 12 oz of 1% milk. Once it was starting to simmer, it got thickened with 1 tsp of potato starch slurries in water, and then 4 oz of brie got stirred in. When it was nicely blended, the broccoli was ready to be served and dressed. I have about a third of the sauce to use tomorrow.
I just watched him gorge himself. I think this just might work.
After Dwayne's birthday dim sum on Saturday I hit one of my favorite Asian markets in the outer Richmond before I crossed the Golden Gate, heading north. $18 and change yielded me a huge bag of broccoli florets, a couple of pounds of mushrooms, a couple of pounds of shallots, 2.5 lbs of late season plums, 2 lbs of snow peas, a mango and a few more odds and ends.
When I got home, I put things away, then fell into bed to nap for a bit, wiped from the week. I acquiesced at 8 pm, when he wanted to go out for dinner. He always wants to go out to dinner, or so it seems, but given costs, both to the wallet and the waistline, I more often than not, resist. I puts me into the kitchen.
Tonight when I got home, I headed straight for the kitchen. Emptied the dishwasher, cleaned up the counter & then got to work on supper. You want vegetarian, sweetheart? I'll give you vegetarian. A shallot got minced, a dozen decently sliced mushrooms chopped, and into the saucepan in a tbsp of EVOO. The florets got washed and into the pasta pot for steaming.
The the saucepan went a tsp of chopped garlic, 2 tap of dried tarragon, and then 12 oz of 1% milk. Once it was starting to simmer, it got thickened with 1 tsp of potato starch slurries in water, and then 4 oz of brie got stirred in. When it was nicely blended, the broccoli was ready to be served and dressed. I have about a third of the sauce to use tomorrow.
I just watched him gorge himself. I think this just might work.
