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The Raw and The Cooked

Simple Meals + Honest Book Reviews + Practical Living

Episode 036: Simple Meal Prepping Throughout the Week

I know meal prepping gets a bad rap. We all picture those Instagram-perfect rows of identical containers that probably took five hours on a Sunday. If spending half your weekend prepping meals works for you, amazing! But for me? I’d rather break it up — a little bit each day, woven into my normal cooking rhythm.

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Preserved Lemon Vinaigrette

Homemade preserved lemon vinaigrette, using lemons I preserved myself, has been on the regular rotation at our house since my first batch of preserved lemons were ready to go. It’s incredibly easy, and even more satisfying to do it yourself.

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Tofu and Bok Choy with Ginger-Tahini Sauce

I love a good tofu and bok choy dish. The ginger-tahini sauce really takes it to the next level.

Tofu and Bok Choy with Ginger-Tahini Sauce
Recipe Type: Vegetarian
Author: Dara Boxer
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 pound baby bok choy, quartered lengthwise through the core
  • kosher salt and freshly ground black pepper
  • 1 (14-ounce) package tofu, drained and cut into 4 equal squares
  • 6 tablespoon tahini
  • 1/4 cup soy sauce
  • 3 tablespoons distilled white vinegar
  • 1 teaspoon minced ginger
  • 3 cloves garlic, minced
  • 2 scallions, chopped and divided
  • sesame seeds, for garnish
Instructions
  1. In a large skillet, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy. Add 1/2 cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
  2. Meanwhile, in a small bowl, combine tahini, soy sauce, vinegar, ginger, garlic, scallions, and water (add 1 tablespoon at a time to achieve desired consistency). Whisk until well blended, and season with salt and pepper to taste.
  3. Transfer bok choy and tofu to plates. Spoon some sauce over the tofu and garnish with scallions and sesame seeds.

 

Chicken Pot Pie

Well folks, it finally happened… St. Louis got hit with its first snowstorm of the season; between yesterday and today, we received about 8-inches of snow, so a hot creamy chicken pot pie sounded like the perfect dinner. Especially for my poor husband, who just spent the last two+ hours shoveling our lengthy driveway. Cheers my friends! …

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