I had some ground turkey all defrosted for tonight when I remembered it's meatless Monday. Really? Monday? So soon?
I think my standby dinner for Mondays that come too soon will be stir fry because it's good, healthy and it's easy. I use my steamer to make brown rice (double the amount while you're at it and save in fridge for another quick meal later in the week).
You know how I often find a way to get lost to places "you can't miss?" And you know how I screw up "fool-proof" recipes? Well, friends, stir fry is one thing I haven't messed up yet.
Stir fry my way = veggies + starch (noodles/rice) + protein*
*okay, before I was challenged to try going vegetarian I'd just say meat. Okay, fine, chicken since that's the only meat I'm somewhat comfortable cooking. And yes, Maciejewski, I call myself a true Eastern European.
Lazy as I am, chopping all those veggies makes stir fry something I meant to make more often but ... you know ... so allow me to introduce one of my new best friends - the frozen veggie section at any grocery store (but I'm most in love with Grocery Outlet).
For around $2 I got a big bag of Green Giant "Szechuan Stir Fry"
"Broccoli, carrots, green beans and red peppers in a zesty Szechuan sauce"
Hello? $2.00 for veggies cleaned and prepped? And tofu is relatively cheap as well. I know it's mostly gross, and I apologize for that but it is really not that bad after it absorbs the flavors in the dish. (I know "not that bad" isn't a big sell but the only other thing I've got is "it's so good for you.")
So if you don't know what's for dinner tonight, or you want to join me for meatless Mondays (or any day) grab a pan or wok and:
Cube some extra-firm tofu - just try a little bit
Heat 1 Tablespoon vegetable oil in a 10-12 inch skillet or work over high heat.
Reduce heat to medium-high. Stir in the frozen sauce and veggies.
Cover and cook for 6-9 minutes, stir frequently, until veggies are crisp-tender (we've already discussed how I think that is stupid cooking instruction, right? Crisp-tender? Which is it? It appears to mean brightly colored, won't break your teeth if you bite into it but doesn't look all wilty.) Stir in the cubed extra-firm tofu for 2 minutes prior to the end of cooking time. Then--and this part of the directions made me laugh--serve immediately. Because I am sure your people come to the table the very moment you call them.
If you don't have the handy frozen veggies - use what you have. My motto in the kitchen, admittedly not the makings for a hit cooking show, is "how bad can it be?"