It has been a little hectic getting used to the baby’s daycare and my work schedule. It is going to be even more hectic for the next couple of weeks with my husband off on a business trip. I’m taking it one day at a time. I generally think of at least 2-3 weeknight meals ahead of time. But now I leave it to my little prince to think and decide what mommy should do.
Yesterday he was very cooperative and slept on his way back from day care. I let him sleep in his car seat and started prepping for my fried rice. Well I couldn’t complete the whole dish before he woke, but at least it gave me a head start. I made some extra pesto for a future meal in the next two weeks. Recipe is from here.
This is how I made it:
For the Asian Pesto:
Ginger – 2” piece, chopped
Garlic – 3-4 cloves
Cilantro – 1 ½ cups, roughly chopped
Raw peanuts – ½ cup
Red chili flakes – ½ tsp
Sugar – 1tsp
Soy sauce – 5tbsp
Rice vinegar – 1tsp
Toasted sesame oil – 2 tbsp
Onion – 3 tbsp chopped (I used half of a very small onion)
Cooked Brown Rice - 3 cups
Extra firm Tofu – ½ of 16 oz. block, cubed
Onion – small, thinly sliced
Broccoli – 1 bunch, cut into florets (about 3cups),
Carrots – 2 medium, chopped
Frozen shelled edamame – ½ cup
Salt and Pepper – to taste
- Grind the pesto ingredients to a smooth paste with very little water.
- Microwave broccoli, carrot and edamame with little water till tender but not mushy.
- Heat 1tbsp oil in a pan, add tofu and stir fry till they turn golden brown. Add the boiled veggies, ¼ cup pesto and brown rice. Mix well, season with salt and pepper. Enjoy!!
* I left my veggies in the mw for a little longer than I wanted and my broccoli completely mushed up on me when I added to the rice (you can see that in the pic). Well, right now I’m just glad that I’m having my dinner without hearing the baby cry in the background.