Another bento double feature. The rice is to be shared between my BF and me, and both of us get one box with deep-fried mushroom pieces on parsley, a tiny tamagoyaki made from leftover egg from breading, stuffed peppers, grapes, cucumber sticks and mayo in the container.
Posts Tagged ‘mushrooms’
For those who have eyes and the knowledge to see.With little but patience and feet who will carry:
A fearsome, bold warrior you need not be.
But you must be humble if you wish to find them:
Refuse not to kneel nor to look at your feet;
You find not the treasure commanding and shouting,
But bend your head down and soon you will eat.
Remember the good ones but fear not the poison;
All that you need is to trust in your head:
A knife and a basket, a friend and a forest:
A Hobbit with Mushrooms is a Hobbit well fed.
I made a vegan Korean stew yesterday. I found the recipe on this blog but can’t seem to find it since the blog was moved…
It contains fried tofu, mushrooms, enoki mushrooms, onion and squash all simmered in a spicy sauce and sprinkled with scallions and sesame.
In the big container there’s rice, half a baby plum tomato and chives.
The boyfriend gets the same but enjoys his bento in a more orderly and strict fashion (haha right, we’re both utterly chaotic people and proud of it!).
He is also forced to eat more vitamins, aka sugarpeas, as you can see.
Why do so many people complain that when they’re home alone or cooking just for themselves, they never make anything good?
My mom never did that, and neither do I. After all, I count myself as the person who appreciates good food in the household (so does she), and why shouldn’t we make good food for just ourselves?
These days, when I’m home alone, I make things I don’t usually make. The BF can be somewhat picky about food (boiled carrots? Beans? Nah.) and sometimes I do crave the stuff, or want to try out a new recipe I’m not sure he will like. So instead of doing double cooking, I put those on days where I cook alone – if it’s too much, I can always freeze single portions for later!
There has been one dish that I’ve been particularly itching to make recently. My grandma sent me dried porcini mushrooms that a friend of hers has been picking in the forest – a little treasure! (Did you see how much those cost in the supermarket?) I’ve remembered that she used to make a potato and mushroom soup with them, and wanted to try my hand at tweaking the recipe somewhat more in favour of my tastes.
The result? Quite good, so far.
5 big potatoes (they should be of the “floury”, not fastcooking sort), peeled
1 onion, diced
1 handful of dried porcini mushrooms
1 handful of chopped leek
2 Tbsp. butter and/or olive oil
Vegetable or chicken stock (I use an organic bouillon cube)
Salt, pepper, spices (traditionally: cumin and marjoram. To fit my tastes: rosemary and thyme)
Optional: Cream or sourcream
Rehydrate the porcini in boiling water, keep the liquid. Grate or cube the potatoes. Heat some butter and/or olive oil in a pot and saute the onion and leek in it. Add the raw potatoes, stir a few times and add the mushrooms with the water used to rehydrate them. Add stock (how much depends on how thick you want the soup to be in the end). Cover and simmer until the potatoes are cooked through.
Puree everything in a mixer, or leave some of the potatoes and mushrooms out for a bit more bite to the soup (that’s what I did, because I like to have something crunchy in my soup!).
Optional: Add cream or sourcream on top.
Serve and enjoy a nice quiet cup of soup for yourself :)
It’s easy and tasty, just the right stuff for the returning winter here. I also added a grated carrot to my soup, but I didn’t find it did anything great for the taste. In fact, it distracts a bit from the goodness that is leek, potatoes and porcini.
I did take photos (even if the soup isn’t very photogenic, just good), but I can’t find the connector cable for my camera among all the moving boxes. Meh. That also means I’ll have a bento backlog to post soon… and I promptly forgot my bentobox at home! What a great start in the week…