Restock! And Make Something #strangebutgood (recipe)

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As you may have gathered, I’m back in NYC after over a month away!  I think 5 weeks is a little too long if you’re like me and are too lazy to make many plans in advance. [[Side note: Laguardia airport needs a serious makeover – inside and out! There were air traffic control issues that delayed my flight nearly two hours.  And the weather was perfect.]]

Anyway, it’s been a while since I shared my grocery haul – I used to love these!  Well, still do, but during busy season (read: SCHOOL) I don’t care nearly enough to take the time to take pictures, and write about it. What better time to do it than when I need to fully restock my fridge? Oh, and if other people’s groceries don’t interest you, scroll down to the bottom for a recipe.

First up, Trader Joes:

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Fridge:

  • eggs
  • egg whites
  • plain hummus (i like to mix in my own flavors and spices)
  • nonfat organic (!) greek yogurt
  • pre-cooked lentils
  • coconut milk
  • tofu
  • tempeh
  • guacamole hummus (new discovery! really good, but in the future I’ll just mix avocado with my plain hummus and save a few dollars)
I don’t like to get all of my produce at TJ’s as they don’t have a ton of good, inexpensive organic options.  I get most of my produce at a local co-op, but there are some items I can’t get there (cucumber in winter, sweet potatoes, etc.), or that are the same quality but cheaper at TJs (like bananas, avocados, and lemons)

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produce:

  • sliced mushrooms
  • apples
  • bananas
  • cara cara oranges <– so good! like a cross between a blood orange and regular naval orange)
  • organic english cucumber
  • lemons
  • avocado
  • sweet potatoes
  • snow peas (snack favorite!)
What I get from the shelves varies drastically from visit to visit – I usually pick one jarred sauce per visit, nut butter and tea if I need, canned fish, any condiments I’m running out of, and allow myself one snack/treat item as well.  Moderation, people – it works.

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Pantry:

  • brown rice tortillas (I’m not gluten free, but I (strangely) just really like these)
  • 100% rye bread (brings back memories of Sweden – though not as good so I probably won’t buy again)
  • sunflower seed butter
  • sardines
  • smoked trout (if you eat fish, GET THIS NOW)
  • ginger yogi tea (!!!)
And, my few little extras this time:

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Chocolate (which almost always makes it into the cart in some form or another), and a new (to me) grab-and-go salad for an easy lunch this week.

I mentioned that I get my produce from a local co-op, but their supply is rather low in the winter.  Or maybe it’s just this season, but they don’t have a ton of local crop, so a lot of it is from Cali/Florida.  However, it’s all organic, and always cheaper than Whole Foods.  This shopping trip varies week to week depending on what the co-op has, but it always includes a couple bunches of greens, carrots, fruit and root veggies if they have, and any new and exciting vegetables.

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  • carrots (they are HUGE)
  • leek
  • crunchy sprouts
  • giant bunch of collards (slightly hidden from view)
  • ginger
  • kale
Last but not least – the Japanese market!  I love seaweed and mushrooms and other Asian foods, so every now and then I take a trip to the Japanese supermarket and pick up some goodies.

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  • shirataki (yam) noodles
  • nori sheets
  • maitake mushrooms
  • bunashi mushrooms

I really only went there to get some nori, but I almost always walk out with a few other goodies as well.  I was especially excited about the mushrooms!  So excited that I created this delicious bowl for dinner – and I even wrote down the recipe for you.

Sprint 2 the Table

This combination of ingredients might be odd to some (or totally new if you’ve never tried asian mushrooms or shirataki noodles), so I’m linking up with Laura’s #strangebutgood link party.   If you like asian flavors and can find the ingredients for this dish, I highly recommend it!

Kale, seaweed, yam noodles, mushrooms, scrambled eggs.  Strange?  Delicious.

Asian-Style Mushroom Noodle Bowl

Prep Time: 10 minutes

Cook Time: 20 minutes

Makes: 1-2 servings

Asian-Style Mushroom Noodle Bowl

This super-simple noodle bowl is filling and loaded with umami from sautéed mushrooms, but not too rich or heavy for an everyday meal. Don't be put off by the long ingredient list - it's totally worth it!

Ingredients

  • 1 T coconut oil
  • 1 clove garlic
  • 1 T grated ginger
  • 2-4 T soy sauce (or tamari, or liquid aminos)
  • 1 T miso paste
  • 1 cup coursely chopped kale
  • 2 nori sheets, ripped up or chopped
  • 1 package organic bunashi mushrooms*
  • 1 package shirataki (yam) noodles*
  • 2 eggs, scrambled*
  • optional garnish: sriracha, sesame seeds, extra nori, truffle oil

Instructions

  1. Heat the coconut oil in a skillet over medium heat. Add the garlic and ginger and cook until the garlic is golden, stirring constantly (about 2 minutes).
  2. Add mushrooms, toss to coat with oil. Add miso paste and soy sauce, stir, cover, turn down the heat and simmer for about 2-5 minutes.
  3. while the mushrooms are simmering, rinse and drain your shirataki noodles. I like to soak them in warm water for a few minutes as well to soften and lessen the seaweed smell. Drain well.
  4. Add noodles to the skillet, toss together with mushrooms, and simmer uncovered until liquid is mostly cooked off.
  5. Assemble your bowl! Start with a bed of chopped kale and nori. Then add the noodle-mushroom mixture. Top with scrambled eggs or other favorite protein (tofu would be great!). Then if you like, garnish with a sprinkle of sesame seeds, a drizzle of truffle oil (go easy on this!) and sriracha for a little kick, and some extra chopped nori.
  6. Dig in! and enjoy the #strangebutgood-ness.

Notes

Substitution notes: If you can't find bunashi mushrooms, you can substitute any small asian mushrooms or shiitake. For the noodles, use any asian noodle - I just like shirataki because you can eat high volume for low calorie (no i'm not cutting calories, I just like to eat a lot!). Otherwise I'd recommend rice noodles, or something like udon or soba. As for the eggs, feel free to substitute any pre-cooked protein - tofu, chicken, etc. Enjoy!

http://www.eatlearndiscover.com/2013/01/24/restock-and-make-something-strangebutgood-recipe/

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Some of my favorite things in a bowl.

Are you a fan of asian mushrooms?

Favorite #strangebutgood dish? 

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4 thoughts on “Restock! And Make Something #strangebutgood (recipe)

  1. Heather @ Kiss My Broccoli

    Omg, I was totally just like THISCLOSE to licking my screen when I scrolled to the last pic! Holy Moses! This bowl has EVERYTHING! I love love love shopping at Asian supermarkets! I always end up leaving with an armful of stuff that I got just out of curiosity! Lol And I love shirataki noodles…it’s all about the volume baby!

    Yogi Ginger is the BEST! And so is that sunbutter! I always grab a jar of that and a jar of unsalted almond butter on my TJ runs!
    Heather @ Kiss My Broccoli recently posted..Strange, But FREE!My Profile

    Reply

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