Thursday, August 5, 2010

Summer Squash Medley with Rice Noodles

Instructions on making a super easy and fresh gluten-free, lactose-free, vegetarian and vegan dinner:
Go to farmer's market on lunch break. Be indecisive. Finally choose a summer squash variety that includes patty pan's that you need to google to learn the name. Also buy "The Best Italian Garlic" and a tomato.
Arrive home. Boil water with some Kosher salt. Wash vegetables. Take pictures of ingredients.
Add rice noodles to boiling water. Cook for 6 minutes, per instructions on bag. Heat your finest (Spanish) olive oil in wok. Add some thinly sliced garlic. Watch garlic burn quickly. Turn down heat to low. Chop other vegetables. Take pictures of improving knife skills.Drain noodles. Add vegetables to wok. Pick out burned garlic. Stir (allowing it to cook for about 5 minutes on medium heat). Add four more garlic cloves - chopped in half this time. Dice a tomato. Add noodles to wok. Stir. Add tomatoes. Stir. Cook for a minute or two.

Place in bowl. Take pictures. Eat. Decided to add salt and pepper to make taste. Continue eating.

Repeat the "eating" step for lunch as well tomorrow.

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