There are two things you need to know for this post:
1. I’m a clutz.
2. This meal is tied with the sweet potato tacos as my favorite meal.
(Luckily, these two statements are not directly related.)
See, in rehearsal last night, we were playing this fast and agressive piece and I got so excited, I fell off my podium. Music everywhere. I’m just lucky I didn’t fall backwards because yesterday was also the day I decided to look super cute and wear a dress (I don’t get embarrassed easily but this would have done it.)
Thankfully, I fell forward. I really wish I would have been recording. It was one of those moments were you have thirty some odd people staring at you in disbelief and you just start laughing because really, what else can you do.
I mean, this was bound to happen.
If you know anything about band conductors, it’s probably that they (we) are all a bit crazy (and usually say and do crazy things.) I really thought I wasn’t going to be like that, but nope, I totally am. (I’ve even had a student quote me on facebook…)
But honestly, I love my job. It’s not always about the music or the teaching. Sometimes it is about bonding with my students. As I told them, even I have #fail moments. (and yes, I was totally thinking the twitter hashtag when I said it!) Hell, I even said “more funnier” in front of them today (and yes, they called me out.)
Yet, all these crazy experiences bring us together.
It may seem strange, but I’m starting to also bond my ingredients. See these bean sprouts? I grew them from ugly old mung beans I got from the bulk bins. ( I mean, the word “mung” just seems ugly.) But these guys, these sprouts-delicious. (you can sprout too-check out Sonja and Alex’s post!)
Sure, everything isn’t local but I’m getting there. I just recently found a farm in Iowa that grows rye, wheat, and oat berries (I can’t express just how excited I am.) So often we don’t know where our food comes from and the more I learn, read, and eat, the more I realize just how amazing each individual ingredient is to me (and the meal.)
I’ve eaten this dish almost every other day. It’s magical. There is something about a peanut butter taste that is sweet, spicy, and salty.
Seriously. Eat this.
- 2 tablespoons peanut butter
- 1/3 cup veggie broth (or water)
- 1/4-1 teaspoon red chiles, crushed
- 1 tablespoon honey
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 2 tablespoons tamari (soy sauce)
- Everything Else:
- 4 oz brown rice noodles
- 1 tablespoon olive oil
- 1/2 medium onion
- 4 cups assorted veggies (cauliflower, carrots, broccoli, and/or spinach.)
- Bean Sprouts
- Lime juice
- In a bowl, whisk together ingredients for sauce, tasting and adding more of anything you may want. If you like it mild, add less red chiles (1/4 teaspoon) and if you like it hot, add more! Set aside.
- In a large skillet, heat olive oil over medium heat. Add in onion and cook until onion is fragrant and translucent, 4-5 minutes. Stir in choice of veggies (except spinach) and cook for two more minutes. Next, add in peanut sauce and reduce temperature to low. Cover and let cook until veggies are tender, 6-8 minutes.
- Cook brown rice noodles according to package while veggies are cooking.
- Add drained rice noodles to the veggie mixture along with the spinach if using.
- Serve with bean sprouts, cilantro, and lime juice.