Wow, what a weekend! It was exactly what a good weekend should be. Incredibly relaxing, but also just productive enough to feel like I got lots done without being stressed out.
We kicked off Saturday morning with a visit to the gym. After not going for a week and a half, as soon as Mike started getting ready I decided I wanted to give it another try, and it was SO much better than the last two visits. I rode the bike for 35 minutes and did some upper body weights. I brought water with me and made sure I was drinking frequently…no dizziness! Can’t wait to go back today!
After the gym we took a tour of the hospital where the baby will be born. I definitely feel a little bit more comfortable now that I’ve seen exactly where I’m going to go, but with less than four weeks until my due date I still don’t feel completely ready (and probably never will!)
After the hospital we were both craving Korean food, so we headed over to My Tofu House (4627 Geary, San Francisco). Their specialty is tofu soup (soon dubu) but we both ended up ordering dolsot bibimbap (rice and vegetables in a hot stone bowl). The light wasn’t very good so my pictures are pretty crappy, but the food was delicious and the service was friendly and quick.
Sunday started with pancakes, like all Sundays should.
The hospital tour really lit a fire under us to get all the remaining baby stuff we needed, so we went to Babies R Us and now have pretty much everything that was on our list. We also realized that the name we’d settled on months ago wasn’t so appealing anymore, so we have a new name in mind (but still want to wait and actually see the kid before we tell anyone).
So about this recipe… I FINALLY found farro at the co-op after months of wanting it! I’m not sure if they were always out of it before, or if they just started carrying it, but I bought a ton of it and I totally love it. It’s not as chewy as barley and is super easy to cook, plus you can pair it with just about anything. For this dinner I roasted some kale with coconut, tossed it with cooked farro, and topped it with some marinated, pan-fried tofu. Simple, healthy, and really, really delicious!
1 lb extra firm tofu, pressed and drained
2 cloves garlic, finely minced
2 tsp freshly grated ginger
a big pinch red pepper flakes
2 tsp sesame oil
2 tbsp brown sugar
3 tbsp soy sauce
1 cup farro
2 1/2 cups water
1 bunch lacinto (dinosaur) kale, ribs removed and coarsely chopped (3-4 cups)
1/3 cup dried, unsweetened shredded coconut
2 tbsp soy sauce
1 tsp sesame oil
1/4 cup olive oil
First, make the tofu marinade. Combine the ginger, garlic, red pepper flakes, 2 tsp sesame oil, brown sugar, and 3 tbsp soy sauce in a small bowl and mix well.
Slice the tofu crosswise into 8 thick slices. Arrange in a single layer in a shallow dish and pour the marinade over. Turn slices to coat, cover the dish, and refrigerate for at least an hour.
Preheat the oven to 350 F.
Whisk together 1 tsp sesame oil, 2 tbsp soy sauce, and olive oil. Toss the kale and coconut together with about half the oil mixture. Arrange on a large, rimmed baking sheet and bake for about 15 minutes, or until kale is just beginning to brown (don’t let it brown completely or it will be bitter).
To cook the farro, bring the water to a boil with a pinch of salt in a medium saucepan. Stir in the farro, turn heat to low, and cover, simmering for about 15-20 minutes or until the grains are tender. Drain excess water and put the farro in a large bowl.
Toss the kale and coconut with the farro, adding the remaining oil mixture to taste.
Pan fry the tofu slices in a well-seasoned or nonstick skillet until firm and golden. Scoop some of the salad into a bowl and top with the cooked tofu.