A couple weeks ago, both my boyfriend and I both had bronchitis. We were sick as hell and all of our communication was reduced to grunting and gesturing. Neither of us bathed for like three days. It was nice. Right before I got really sick, I realized we had no food in the house, so I bravely put on pants and went to the store to get essentials. I got like 10 cans of soup, a couple apples, and ingredients for Mac and Cheese.
I’ve mentioned it a few times, but my body doesn’t get along with dairy products super well. For that reason, I only ever use almond milk or coconut milk. But I can’t give up butter and cheese, even if it means that in addition to coughing up my lungs, I was crop dusting the hell out of my boyfriend for like three days. Cheese and butter are worth his suffering. I’m a true romantic.
8 oz pasta (I used penne but there’s nothing wrong with elbow macaroni)
½ stick of butter
¼ cup flour
Salt and Pepper
2 cups milk (I used unsweetened almond milk)
2 cups shredded cheese
Cook pasta and drain.
Melt the butter and whisk in flour to make a rue. Let sit over medium heat for a couple minutes, add salt and pepper, then add milk and mix well. Slowly add cheese and mix until it is melted. Add pasta to sauce. Add more salt and pepper to taste.
Serve with salad if you feel like your body is begging for nutrients.
I regret that I don’t keep the ingredients for this recipe on hand, but whenever I make it, I have other regrets. Is this the circle of life?
Wow. Just, wow. The response to my last post about how Serafina and I became friends was overwhelming. I’m touched. We got emails upon emails requesting pictures of the vajazzle job, and while I would love to send out 40,000 pictures of Serafina’s nether region, I can’t, because Disney owns the rights to all that. I know what you’re thinking, and yes, we are total sellouts.
This week’s recipe came about through a combination of boredom and weird cravings of something sweet and salty. Normally, I make this as a combination of two different leftovers. Leftover pulled BBQ chicken (which, here’s the recipe: like 4 chicken breasts, a bottle of BBQ sauce, a crockpot, and 6-8 hours) and leftover stir fry. At the time, I decided I didn’t want stir fry for a second night in a row, so I plopped some BBQ chicken on top of it, and I ended up loving it.
However, I did not do this recipe with chicken today, because I didn’t have chicken. I used tempeh.
BBQ Tempeh Stir Fry
Toasted sesame oil (or extra virgin olive oil)
1/2 TBSP Ginger paste
3 TBSP soy sauce (or coconut aminos)
2 cloves garlic, minced
2-3 cups frozen veggies (can be a mix or I recommend peas, corn, and edamame)
~4 cups cooked brown rice
1 TBSP rice vinegar
1 package tempeh (or pulled chicken, or, if you’re Serafina and have a soy aversion, use steamed or roasted cauliflower)
~1 cup BBQ sauce
Cut the tempeh into bit sized cubes and marinate with the BBQ for at least 15 mins or you can forget about it and do it overnight. Heat oil in a pan (or wok, preferably) to medium low heat and add the garlic. Don’t burn it or toast it. The garlic should not brown, or you’ll lose flavor. Add the ginger paste.
Add the rice and soy sauce and increase heat to medium high. Add the veggies and cook until heated through. Finally, add the vinegar.
While you’re doing all this, also have another pan heated to medium high and try and brown the tempeh, but not to the point the sauce is totally gone. Just make sure it’s heated through. I’ll feel slight guilt if everyone’s food is all cold.
Dish yourself some stir fry and add the tempeh on top. It’s good, I promise.