Here’s another good choice from the appetizer portion of the menu. These are fresh vegetarian spring rolls with a peanut sauce from Krung Thep, a Thai restaurant in Idaho Falls, ID. They were delicious and beautiful too.
My food might not be restaurant quality but I do try to use some restaurant methods, like cutting all my stuff up first so I am ready when I start cooking. Along with the freezer foraging which I will discuss in a minute, I am still trying to use the bits and pieces I have left over.
So here we have a couple of spears of asparagus that I did not use in the stir fry or the pasta this week, leftover rice from the fried rice night, corn that I stripped off a cob when I bought three instead of two ears of corn for dinner on Wednesday, a half of a roasted golden beet from recent salads and the usual staples of onions, carrots, celery, and garlic.
I make kind of succotash out of the asparagus and corn for one side dish and extended rice with a bunch of the rest of the vegetables.
In the meantime, meat man, is grilling up lamb chops. I am tired of looking at all this meat getting freezer burn and I want to clean out the freezer. In addition to the lamb chops in the freezer, we have a piece of pork, some chicken breasts, a steak, and two large containers of what John has labeled “carnitas goo.” These things will be featured in the next few weeks of Dining Lite. While I am still trending toward a more vegetable based meal plan, I do have to take into consideration what I have in the freezer and the fact that John really likes to eat meat.