One thing I'm learning through cooking and blogging is that recipes don't always have to be fussy and complex. Although...I'm guilty as charged in that department, because it seems that I can't help but to make my own life quite complicated. Always living on the edge if you will, as evidenced by my saeng cream sponge cake, homemade danishes that love to tease me with the overnight wait time in the fridge, ginseng chicken stuffed with the goods, or how about these dulce de leche mini cakies which would have led to stress eating had they not turned out a fancy shmancy success? Yep, super guilty as charged.
When I really think about it though, the kind of recipe that I'll make over and over (and over and over) is either simple, procrastination-friendly, or healthy like my soba with tangerine dressing. This way I can channel my inner Ella and feed the whole family and myself clean food, without spending too much time in the kitchen. Wait, who am I kidding? No one in my family eats green food unless it comes in the form of Korean banchan (*cough* Greg), or "fortunate" little Selah who's victim of my crushed-spinach-stuffed-in-a-quesadilla-trick. Still, today's recipe is a winner because it requires minimal preparation. Really and truly, the word "recipe" is a misnomer in this case. The hardest thing is heating up leftover rice, giving the veggies a nice tan in the oven, and throwing the sauce ingredients into the blender. You could say it's my lazy-but-not-actually-lazy way of calling it lunch at work.
Now let's talk about jasmine rice. Lately I find myself cooking jasmine rice quite often, as the texture is reminiscent to the stickiness of the short grain rice I grew up with. Its incredible fragrance complements sweet and tangy flavors so effortlessly! Think Thai BBQ or Vietnamese fried rice.
I also roasted a whole garlic and it was the best foodie decision made in a long time. The result is a creamy and sweet delicacy, practically making it nature's stinky butter. It can be mixed into rice or used as a spread on a big, chunky piece of toast. Obsessed with garlic since age two doesn't even describe our relationship, you guys. And I don't plan on attending garlic's anonymous any time soon.
Roasted Veggies with Jasmine Rice and a Ginger Honey Citrus Sauce
Makes 2 medium servings \\ Adapted from this recipe
Ingredients for roasted veggies
3/4 cup broccoli florets (or suit to preference)
3/4 cup cauliflower florets
1/2 cup jicama cut into half inch sticks, peeled
1 tbsp olive oil
2 whole garlic bulbs
drizzle of olive oil
1 cup cooked jasmine rice (or other)
Ingredients for sauce
1 peeled tangerine
1 garlic clove, peeled
ginger in the size of half a thumb, peeled
1 tbsp soy sauce
1/2 tbsp sesame oil
1/2 tbsp honey
dash of black pepper
Preheat the oven to 450 F (232 C). Spread the broccoli, cauliflower, and jicama slices in a large baking or cookie sheet. Drizzle with 1 tbsp of olive oil. For the whole roasted garlic, simply peel as much of the "paper" like layers off of the garlic. Then cut the pointy top off, about 1/4 of an inch so most of the fresh garlic is exposed. Place in aluminum foil and pour some olive oil on top so as to coat the insides of the garlic, then seal them up so they stay moist while roasting. Roast veggies and garlic for about 35 minutes, or until vegetables are slightly tan and tender.
Meanwhile, go ahead and make the ginger sauce. Simply blend all the ingredients and set aside. Transfer vegetables into a bowl or a plate, along with jasmine rice, mix the sauce in and enjoy!
Have you tried a whole roasted garlic before?
What kind of recipes frequently make it into your weekly menu?