Even if Memorial Day wasn’t the unofficial start of summer, the fact that it was 88 degrees in our apartment at 7:00 this morning would have tipped me off to the change in seasons. Over the past few nights, I’ve learned my lesson about seasonally inappropriate cooking. First, it is not the most awesome idea to make a spinach ricotta quiche when it is 90+ in the kitchen, however delightful it ended up being.
And then there was this black bean soup and sauteed asparagus with cilantro pesto and lime cream…
It’s just too hot for soup now. It’s time for me to get real with my menu planning.
Last night’s curried beans and greens were a little better, as they required only some stovetop simmering.
Tonight, in honor of the holiday, we grilled in. We don’t grill out because 1) we don’t have a grill, 2) we don’t have a yard or really even anything resembling one (as much as I’d love to call the alley next to us a yard, it’s just not realistic) and 3) I’m really more of an indoors person.
What we do have is the will to grill. Also, a grill pan, a stove, and a bulk bag of bamboo skewers. Bring it.
These were pretty basic extra firm tofu, pepper, and mushrooms skewers, marinated for a few hours in a mix of soy sauce, rice vinegar, ginger, garlic, and sriracha. Apparently the reason I’m constantly disappointed by tofu is that I’ve been buying that silken stuff, which is the only kind they usually have at Dillon’s. When they have tofu at all. I got this at the coop and it’s like a new world of tofu. Substantial tofu. Now I know why restaurant tofu always tastes better than mine. Because it is.
In the grill pan over medium for 2 minutes or so per side.
And what’s a cook-in without slaw? I made a mix of broccoli slaw, shredded carrots, mixed bean sprouts, and a dressing of rice vinegar, honey, ginger, and oil.
Okay, I’m off to sit in the sweat lodge that is my living room.