Two Nights of Veggies

Last night I made "Sweet & Sour Cabbage with Tofu & Grains", a recipe from the NY Times, Eating for Health series. I made a half recipe, substituted 5-spice baked tofu instead of frying my own, and served it with Udon noodles. I probably could have used a healthier grain, but the saute was almost done when I decided I did need some sort of carby addition, and the udon took only 8 minutes to cook. I have to say, it was quite delish. I had some for lunch today as well.



When I got home tonight I wanted a healthy filling dinner that wouldn't put me over my calorie limit for the day, and having a bit of time I set to cooking some Millet first thing. Since it takes 30 minutes, I like to get it (and any grain really) cooking first, then I can start on the veggies. Tonight I chopped up the carrot sticks I didn't eat at work, as well as a yellow summer squash, two zukes and the remaining half of onion from last night's saute. With a dash of canola oil, I sauted the veggies with italian seasoning, a little s&p, and served them over the millet. It was quite yummy, and I don't think I'll have to cook again until Friday night - a little break may inspire me, but right now I've been thinking about doing Cornbread and a spicy black bean chili. I've been wanting cornbread for a few days now, but I want to make it when 7abiby is here, so I don't eat the whole pan and it doesn't go stale. It doesn't last well in the freezer, so it's best to make when you've got more than one hungry mouth.