Back to My Roots

Hello! Hello! Cyberspace!

Sorry for the delay in posting, but I’ve spent the last 5 days or so existing as a zombie at work or doped up on Nyquil trying to sleep the phlegm away.  A bug was going around the office and unfortunately my immune system gave in to it, although I was sooooo close to weathering the storm.  But alas, I made two poor decisions in which my immune system and I had this conversation:

Wednesday Morning:

System: “Between general flu season, your cold ass apartment, and your sick coworkers we’re working triple overtime right now. DO NOT add to the load”

Me: “But I’m already here at the doctor and apparently I’m due for my 3rd HPV vaccine.  I never come here it’s out of the way. Pleaseeeee”

System: “Fine, but you better get some sleep tonight”

Me: “Deal”

*Btw that 3rd shot hurt like crazy. Worse then Tetanus, ladies be warned!

Thursday Afternoon

Me: “I don’t feel so great, but I want to work out with M. It’s always fun and I learn so much!”

System: “You have a sore throat. Don’t do it”

Me: “Meh it’s the holidays gotta work off all the treats” Leaves for gym

System: ” Well then F**** You! We quit! Enjoy the cough, headache, aches and wheezing. Happy Holidays Stupid”

Nyquil and I begin a wonderful relationship together for the next 72 hours……….

So I’m still sick, but I’m conscious now so I figure I should share some of my eats with you.

Sometime last week I was craving Chinese, which is not something I make all that often beyond some version of Asian Cauliflower Fried “Rice” because I’m always a little scared to delve into that cuisine since I’ve grown up eating the good stuff from my family.  I realize that seems counter intuitive because you generally learn from your family, but somehow I expanded most of my cooking knowledge from hours of watching Food Network in high school.  And as we know the Food Network did not have much programming dedicated to real Asian food.  So instead I became much more comfortable with American and Italian inspired cuisines and left the traditional stuff to my grandparents and Mother Tao.

However, despite all the Food Network I watched it never changed that the first dish I learned how to make was a Shanghai style veggie rice also known as “Tse ve”.  Traditionally it is made with bok choy, chinese style sausage “lap chong”, and rice.  The first time I made it for another person was on a night that I had dinner with my Dad during my late elementary school days.  I remember feeling incredibly satisfied that I had made dinner all by myself and was able to share it with someone.  And as my pompous young mind recalled, “It was the BEST dinner ever! Even my Dad thought so! Although he was probably trying not to crush his small child’s heart by telling her it was terrible…hah!

Anyhow, when I was passing the meat counter at Berkeley Bowl and I saw the lap chong I knew I wanted to make me some Tse Ve, but primalized!  So I picked up some bok choy, cauliflower, ginger, and then the lap chong.  Admittedly “lap chong” is not all that primal since it does list sugar and soy sauce as an ingredient amongst other questionable things, but it was so crucial to my moment of nostalgia I grabbed it anyways.  Using good quality cured ham would work just as nicely as a paleo friendly ingredient.

I figured I needed another dish to go with my “rice” and since I always have eggs in the fridge a Chinese Steamed Egg dish seemed like a good idea.  That and I love using rehydrated shitake mushrooms, which Berkeley Bowl had a nice price on.

Score!

After picking up the goods I needed along with whatever else looked tasty at the bowl I took my haul home and let the mushrooms rehydrate, while I was at work during the day.

Once I got home first priority was getting the Steamed Egg on the stove as it takes about 30 minutes to steam, but once that was on I could easily prep and cook the Shanghai Style Cauliflower Rice in the meantime.  Yay for time management!

Nostalgic Noms

Tastes good on top of "rice"

Also as a note, I did use soy sauce in some of these recipes which is not primal, but you can easily sub it out for coconut aminos.  I could’ve pretended I just used coconut aminos, but I don’t want to lie to you.  I simply still have soy sauce in my pantry and I’m not going to throw it away just because it’s not paleo.  I’m still young and poor so I’d rather use up what I have before buying new stuff.  So that’s my story and I’m sticking to it!

Hope you had a good weekend!

What did you eat?

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