I do lots of traveling for work, and spend quite a few nights in hotels. I usually bring food with me, get a hotel room with at least a refrigerator if not a microwave also, and cook for myself. Eating out is good once in a while if I can find an interesting restaurant, but I have to admit that eating canned beans, couscous, and a salad is getting boring. So today I decided to cook up a bunch of food to take with me!
The first thing I made was the Savory Swiss Chard Pie from FatFree Vegan Kitchen. I swear Susan comes up with the best, healthiest recipes. Swiss chard, yum yum. I haven’t had any of this yet but I did clean out the pie plate with a fork after I put the pie into individual containers.
I’ve never eaten chard stems before, and this recipe uses both the stems and leaves. Woah, every bit of that vegetable is tasty.
I also cooked up some vegetables tonight. For dinner tonight, and for the week. So many vegetables, they barely fit in my largest frying pan. So here we’ve got some gingery vegetables!
5 jalapeno peppers, seeded and chopped
2 medium onions, quartered and separated
2 Tbsp. olive oil
1 tsp. chopped fresh ginger
1 Tbsp. chopped garlic
2 lb. red potatoes, cubed
8oz. green beans
4 medium carrots, cut in matchsticks
Place the potatoes, green beans and carrots in a large pot of boiling, salted water. Bring back to a boil and cook for about five minutes, until the vegetables are tender.
While this is cooking, heat the olive oil in a LARGE frying pan. Cook the jalapenos and onions until soft. Add in the ginger, garlic, and some salt and pepper to taste. Cook this over medium heat for about five minutes.
Add the potatoes, green beans and carrots to the frying pan. Cook over medium heat until everything is cooked through.
Word of advice: if you’ve got more ginger, ADD IT!
So now I’ve got lots of food packed up to go to Utica with me. So much cheaper, healthier, and vegan than most of the food I find on the road!