Monday, December 20, 2010

Veggie Fried Rice and Pond Hockey

Dear friends,

Other food bloggers are frantically baking lots and lots of cookies, crafting homemade granola and busting out long-canned jars of tomatoes for holiday gifts. DIY crafts and holiday cocktail parties* dot the blogscape, but here at Oops!, we're pursuing way more interesting and fun ways of passing the time - POND HOCKEY.


Two weeks of below-freezing temps created the perfect rink upon which the 2010-2011 Frog Holler Pond Hockey season opener was played on Saturday. Skates were laced and fists were thrown, but a fine time was had by all.

Post-game snacks were also had by all! Here, our pal JJ prepares chestnuts, to be roasted over an open fire:


And our butternut-squash curry was re-created over a wood stove:


(Beerdsmith's vacant look can be attributed to post-medical school final exams exhaustion...don't fret, the curry revived him!)

The weekend was fun, but alas, too short. Back to the office this morning, but what vegan meal did I cook up for lunch? A veggie-packed bowl of fried rice. Just because I'm not baking Christmas cookies doesn't mean I'm not eating them - in large quantities - at work. I felt the need to detox, and stuffing as many vegetables as I had on hand into the skillet seemed like the right way to do it.


Monday Afternoon's Veggie Fried Rice

1 1/2 cups leftover brown rice, cooked
1 onion, chopped
2 cloves garlic, minced
1 carrot, chopped
1 bunch kale, chopped
1/2 cup shiitake mushrooms, chopped
1 tablespoon miso paste
1-2 tablespoons soy sauce
1-2 teaspoons sesame oil
juice of 1/2 lemon

Begin by heating some extra-virgin olive oil in a large skillet. Add the chopped onions and carrot, stir, and let cook until they begin to soften. Add the chopped garlic and cook for a couple more minutes. Add the mushrooms and a splash of soy sauce - this helps steam the shrooms and lets them cook down a little bit. While things are cooking, scoop a tablespoon or so of miso paste into a separate bowl. Whisk another splash of soy sauce and maybe a bit of water into the paste until it thins a little bit. Add the chopped kale to the pan, then pour the miso over the whole thing and stir until the vegetables are coated. Let everything hang out for a bit in the pan. When the veggies seem almost, but not quite, cooked down to your preferred level of doneness, add the rice and the lemon juice to the pan. Cook until the rice is heated through, then finish with a drizzle of sesame oil. Taste, adjust the seasonings, and eat.


*Pancake and I have been talking about throwing a cocktail party for weeks now, but are afraid that, much like our other failed attempts to socialize with the outside world, no one will show up.

No comments:

Post a Comment