Cooking, eating and drinking with friends is my favorite thing to do.
Last night was the most unprepared I have even been while hosting one of these, but that just made it more interesting. :)
Menu:
Sichuan Green Beans
Veggie Soup
Baked Butternut Squash
Strawberries and Watermelon with chocolate and cream cheese dip
Sichuan Grizzle Bizzles!- I have completely stopped measuring any ingredient when I make this, so again, bear with me.
Fill a cast iron skillet almost to the top with fresh-from-my-parents-garden Green Beans (about 1 1/2 lbs)
Cover well with Olive Oil (like, a lot)
5 Garlic Cloves, minced
1 TBS Ginger, minced
1/2 small onion, chopped
About 1/4-1/2 of a red pepper, keep slices long
About 1 tub of Tofu, cubed
3-4 TB Cooking Sherry/ Rice Wine Vinegar
Soy Sauce (LOTS), needs to heavily cover everything
Sesame Oil, to taste
1. Add oil large pan, enough to thinly cover the entire bottom...and all the green beans.
Cook Green Beans on med-high heat for about 12 min. Until they are soft, some will be browned.
2.Add the Garlic, Ginger and Scallions before Green Beans are completely cooked
3. Once the Green Beans, Garlic, Ginger and Scallions are browned, add the Sherry, Soy Sauce and Sesame oil. Stir and cook for a few more min.
4. Toss Tofu in at very end
Option- Coat and fry Tofu cubes before adding to mix, keeps it nice and crispy
This is sooooooo good.
I don't have the recipe for the soup, but it had Zucchini, Yellow Squash, Corn, Beans, lots of salt and pepper. VERY yummy and had an awesome, hardy flavor! Thanks Dominique and Coop!
The Butternut I just baked the day before with a little Raw Sugar sprinkled on top of each section.
Fruit and chocolate is good no matter what. :)
Thanks to everyone for coming out and enjoying all the food!
Spread
Praisn'!
Dessert!
Looks awesome!
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