Half Teacher, Half Student

(Grrrr! I thought this had posted last night, but it didn’t. 🙁 )

Today I spent the morning as a teacher and the afternoon being a student as part of our teacher in-service. It was fun being a student again and learning new things. It made me miss my college days–except the homework and tests part.

This morning I got out for a 5 mile run. It wasn’t the best run because I had just run Tuesday evening, so I was a little more tired. However, as always, I did not regret going for the run!

Tonight’s dinner was inspired by a recipe from my beloved Taste of Home Healthy Cooking magazine recipe–August/September 2010 issue.

Vegetable Pad Thai

I started by cooking 3 servings of whole wheat spaghetti noodles. The recipe called for fettuccine noodles, but I had the spaghetti noodles on hand, so I just used those.

Next I combined rice vinegar, brown sugar, soy sauce, and lime juice in a bowl.

Extra-firm tofu chopped in 1-inch cubes.

I then added 2 teaspoons canola oil to a wok and sauteed the tofu until golden brown.

It took longer for the tofu to cook than I thought it would, plus it kept sticking to the pan. Not sure if I did something wrong, but next time I might try baking the tofu.

While the tofu was cooking, I prepared the veggies: shredded carrots, fresh snow peas, bean sprouts.

Love all the colors!

I removed the tofu from the wok and set it aside. I added more oil to the wok and then sauteed the shredded carrots and snow peas for about 2 minutes.

Then I added the minced garlic.

One egg, beaten.

Then added to the mix.

After stir-frying for another minute, I added the cooked spaghetti noodles.

Then it was time to pour the rice vinegar mixture over noodles and bring to a boil. (I didn’t use quite all of the rice vinegar mixture.)

Finally, I added the bean sprouts, green onion, and tofu and mixed everything together.

I don’t know that I’ve had pad thai before, so I don’t have anything to compare it to, but I liked it.

I loved all of the flavor combination and different ingredients.

Now, I will admit that this wasn’t my absolute favorite dish. I liked it but didn’t love it.

I honestly think this wasn’t a favorite of mine because I am just not a huge fan of pad thai. It’s as simple as that!

But if you are a big fan of pad thai, I do recommend giving this recipe a try!

Vegetable Pad Thai

(Adapted from Taste of Home Healthy Cooking magazine ~ August/September 2010 issue.)

Ingredients

3 servings whole wheat spaghetti noodles

1/4 cup rice vinegar

5 Tablespoons reduced-sodium soy sauce

2 Tablespoons brown sugar

1 Tablespoon lime juice

7 oz. extra-firm tofu, drained and cut into cubes

3 teaspoons canola oil, divided

1 medium carrot, grated

1 cup fresh snow peas, halved

2 garlic cloves, minced

1 egg, beaten

1 cup bean sprouts

2 green onions, chopped

fresh cilantro

peanuts or cashews

Directions

1. Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, and lime juice until smooth.

2. In a wok, stir-fry tofu in 2 teaspoons oil until golden brown. Set aside. Stir-fry carrots and snow peas in remaining oil for 2 minutes. Add garlic, cook 1 mintue longer or until vegetables are crisp-tender. Add egg; cook and stir until set.

3. Drain pasts; add to vegetable mixture. Stir in vinegar mixture (I didn’t use all of it.) and add to the wok. Heat through. Add tofu, bean sprouts, and onions; heat through. Garnish with cilantro and nuts.

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Craig and I literally had the same thing in mind for dessert.

ice cream + pumpkin butter

His

Her’sNow that the dishes are done, my lunch is packed, and the house is picked up, I can go to bed. These things have to be done before I go to bed, otherwise I can’t sleep. I know, I have issues.

Question

What needs to be done before you go to bed?