Whenever I have too much free time, one of two things happens. Either I become really lazy and lose the will to do anything, or I get really antsy and end up being really productive. When all this sheltering in place began, the laziness took over. I didn’t have motivation to do anything and I found it hard even to drag myself outside to walk Nimbus, despite how beautiful the weather has been. Eventually I decided that enough was enough and I didn’t want to spiral further into that cycle of inactivity so now I have been doing all sorts of things that I didn’t have the time to do before. I bought a year subscription to WaniKani and resumed studying Japanese. I’ve started going for runs 3 days a week and have been trying to draw everyday. I tried making a resin cast and i’ve been writing entries for this blog again. Best of all though, i’ve been learning how to cook. I’ve been picking random recipes and trying them out so I thought I would post the results here.
Today was the first day I didn’t cook this week, which is crazy for someone who used to eat out or order in for 90% of meals. Yesterday, I made Garlic Bok Choy and Vegan Dirty Rice! I’d say they both turned out really well. Dustin and I are garlic fanatics so I doubled the amounts of garlic for each recipe and it was soooo tasty. The bok choy was super fast to make and just used sauces that we already had. I would definitely recommend these recipes!
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The original recipe can be found here.
Instructions
1. Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan. Add the garlic and shallots, stirring continuously for 1-2 minutes, or until fragrant.
2. Add the bok choy, soy sauce, and sesame oil. Toss to coat and cover. Cook for 1-2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes more).
3. Sprinkle with crushed red pepper and serve immediately. Enjoy!
The original recipe can be found here. I modified it a little bit to suit our tastes better.
Instructions
1. Add the water to your Instant Pot and turn on the saute function. Add in the mushrooms, bell pepper, shredded carrots, garlic and cook until soft.
2. Add in the rice and Cajun seasoning and saute for a minute or two until the spices become fragrant. Press cancel on the instant pot.
3. Add in the broth, put the lid on and turn vent to sealing. Pressure Cook for 23 minutes then let sit for 10 minutes. Then you can manually release the rest of the pressure.
4. Fluff the rice and salt to taste.
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