As a longtime Myers Briggs Type Indicator® enthusiast (and qualified user for over 30 years), I am always intrigued by the impact of type on all behavior, including cooking.
Julia Collin Davison, Host of America’s Test Kitchen and Cook’s Country TV, is quoted as saying “Most home cooks fall into one of two camps: those that follow recipe instructions closely and those that consider recipes to be more of a suggestion while they cook their own way.”
The Myers Briggs Type Indicator® is a personality inventory tool, designed to measure individual preferences on each of four dichotomies of behavior. Two deal with the inner world of information gathering and decision-making, and two deal with the outer world of actions, and interactions with people. The information-gathering function compares your preference for sensing (gathering information primarily through the five senses) versus intuition (gathering information through underlying meanings and conceptual relationships).
A recipe for Stir Fried Vegetables will make this easy to understand. People who prefer sensing are so great at giving precise, exact directions, while those of us who prefer intuition are focused more on the possibilities and the other options for a different way of doing things.
How does this support your Diabetic Heart Lifestyle? When you can use your preferred functions, you experience less stress. If you are a detail-oriented person, trying to change your recipes and cooking styles might be frustrating. If you prefer a creative approach to cooking, you might find it stressful to try to follow rigid new procedures in your recipes. Either way., give yourself a little freedom to use our recipes and adjustments in the ways that work best for you.
It is hard for me to think of any of my descriptions as “recipes,” since I rarely make things the same way over and over. I think of them more as a jumping off point for creating your own versions of things. But a good friend encouraged me to explain a recipe both as a sensor and as an intuitive. So, here are two styles of sharing a recipe for stir fried vegetables. Which one do you prefer?
2 TB extra virgin olive oil, mild tasting
½ medium red onion, root and top ends removed and cut into ¼ inch thick wedges
1 medium clove garlic, minced finely
¼ cup carrots sliced thinly
¼ cup celery, diced
½ cup broccoli florets, chopped into ½ inch pieces
½ cup fresh asparagus, tough ends removed and cut into 1-inch long pieces
½ cup fresh snow peas or sugar snap peas, strings removed
¼ cup red bell pepper
¼ cup all-purpose sauce (see separate recipe)
½ tsp Mrs. Dash Table Blend
1 TB ginger root, shredded finely, or 1 tsp ginger powder
Heat the oil in a 12.5-inch skillet over medium heat until it shimmers (oil will have the look of moving slightly when it is hot enough). Add the onion and garlic and sauté until onion is translucent, but do not brown the garlic.
Turn the heat to medium high (about ¾ of the way to high). Add the carrots and celery, and sauté until softened slightly, about 2 minutes.
Add the all-purpose sauce, stirring to blend. Allow 3-4 minutes for the sauce to thicken slightly.
Add the broccoli, snap peas and asparagus and continue to sauté, stirring frequently until the broccoli edges are slightly browned, the asparagus is slightly softened, and the sauce has coated all the vegetables.
Stir in the Mrs. Dash and the ginger, then remove from heat and serve.
This dish can use any combination of vegetables you have in your produce drawer. Let your imagination soar! The beauty of this recipe is that you can use leftover produce that wasn’t needed for other dishes, and you can customize it to whatever vegetables you like most!
Clean and trim the vegetables you decide to use, and cut them to whatever size you want them to be.
While you have everything out, maybe get your Instant Pot and make some homemade broth! This might be a good time to clean out your produce drawers. If you have some time and a lot of vegetables, you could even throw together a pot of vegetable soup.
Start by sautéing the harder and aromatic vegetables, like onions, carrots and celery, in some olive oil. Use a big pan, because you’ll want to be able to spread out the vegetables even when they’re all in.
Any meal that starts by sautéing onions is a good thing, because it will make your kitchen smell wonderful. No matter how your dish turns out, at least it will smell good! A little garlic mixed in will also smell good and go well with your vegetables.
When the firmer vegetables have had a chance to soften a little, get ready to put the soft vegetables in. But before you do that, add some sauce to season it. You could use a homemade sauce, like our “All Purpose Sauce” or you can use a Mrs. Dash marinating sauce, or low-sodium soy sauce, or whatever you like! Try out new options each time you make this, because the possibilities are endless.
Put the soft vegetables in last, because they’ll cook pretty fast, and you don’t want anything to turn mushy.
Taste a few bites and see if it needs any more seasoning or sauce. Finish with your preferred seasonings and serve.