Eat Your Colors?

>> Wednesday, May 23, 2012

I've always read that my dinner should be as colorful as the rainbow. Color means nutrients. Good choices. Health. So, imagine my surprise when -- unplanned -- dinner ended up in all shades of white/brown tonight.

Thing is, white doesn't need to be so bad. Especially when you consider the variety of stuff on this plate.

Brown rice is a great grain to accompany any meal.

Our favorite Baked Tofu -- cooked in the oven extra long tonight -- for an entire hour. Don't forget to flip a few times.

And something new! Roasted napa cabbage with onions. Absolutely delicious.


What you'll need . . . 
  • 1 head (is it called a head?) of napa cabbage 
  • 1 medium cooking onion 
  • 1 to 2 tablespoons olive oil (or other favorite oil, we used this stir-fry variety) 
  • 1 teaspoon chili oil 
  • 1 tablespoon red pepper flakes 
  • Salt and pepper to taste 
Method . . . 
  1. Preheat oven to 450 degrees F. Find a rimmed baking sheet. 
  2. Chop the napa into chunks and the onions, too. There's no right way. Then place atop the cooking sheet. 
  3. Mix together the oils, pepper flakes, salt, and pepper. Pour mixture over the napa and onions. 
  4. Then toss around to coat well. Bake in oven for 15 minutes. Then stir. Bake for another 15 minutes. Stir again. 
  5. And continue a bit longer until cabbage is browned to your liking. Serve warm and enjoy!

Ada's been eating solids for, well, a solid week now. Surprisingly, her plate was more colorful than ours was tonight. Check out what she's eating over on Writing Chapter Three.

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