Salad, Sides

Winter Slaw

It is the middle of bitter February, and work is crazy busy. We’re implementing a new server at work. We’re adding a new service. And to top it all off, my boss has decided to re-work how we do billing. So, in addition to this disruption to my work-life, it is tax season, which means I’m a grass widow. If we’re looking for the silver lining in all of this crazy, it just means that I can add as much citrus and mint to whatever I want. My husband tends to shy from both of those ingredients. I’m sure that it has nothing to do with the time I experimented with grapefruit and beet ice cream… Boom. Slaw with citrus and plenty of mint.

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Winter Slaw

1 head napa cabbage, thinly sliced

1 cup thinly sliced celery

1 tablespoon cilantro, chopped

1 tablespoon mint, chopped

1/4 cup sunflower seeds

1/4 cup golden raisins

1/4 cup almonds, chopped

1/2 cup mixed citrus segments

4 tablespoons light olive oil

3 tablespoons lime juice

3 tablespoons coconut vinegar

3 tablespoons maple syrup

2 tablespoons toasted sesame oil

1 tablespoon coconut aminos

1/4 teaspoon red chili flakes

Assemble your dressing. Vigorously shake the oils, lime juice, vinegar, syrup, aminos and chili flakes in a jar. Arrange the remaining ingredients in a large bowl. Toss the salad with the dressing and allow to sit for at least 30 minutes before serving.

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Salad, Sides, Snacks

Raw Corn Slaw

Corn is such a fascinating food. If you think about how it became the food that we eat today, it takes you back to when our ancestors self-selected bigger and bigger grains of the grass-like teosinte from the fields until it became the giant ears that we shuck on the back porch before dinner. We have used it in ceremonies. We use it to make spirits. We distill it into an alcohol to power our cars. We most likely ate it at the first Thanksgiving. We are a corn people.

I wanted to have a fresh corn salad to enjoy on these hot summer days. We ate this salad spooned into avocados, but I suspect that this would be great on a taco or spooned on top of grilled chicken or steak.

Raw corn salad.

Raw corn slaw.

Raw corn slaw

Six ears corn

1/2 cup mayonnaise

2/3 cup Parmesan cheese, shredded

two limes, juiced

1/4 teaspoon paprika

1/8 teaspoon cayenne

salt and pepper

Remove the corn kernels from the cobs. As previously described in this ice cream recipe, I have found that chopping the corn cobs in half first makes the whole process easier. Put the corn kernels in a large bowl. In a separate bowl, mix the remaining ingredients in a small bowl and whisk to combine. Pour the mayonnaise mixture over the corn and fold to combine.

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Main Courses

Peruvian Chicken

I don’t mean to sour your kraut but there is nothing better than this chicken. It is juicy and spicy, and well, perfect. You need to set aside some time to marinate, so throw this together in the morning, and let the chicken hang out in the fridge during the day and bake the chicken at night. It might sound like a lot of work, but trust me, this chicken is worth it.

Peruvian Chicken

Peruvian Chicken

Peruvian chicken

6 pounds chicken (we used thighs and legs)

6 garlic cloves

5 tablespoons neutral flavored oil

2 tablespoons salt

1 tablespoon pepper

2 tablespoons cumin

2 tablespoons paprika

2 teaspoons oregano

the juice of one large lime

Throw everything except the chicken in a food processor and pulse until you have a paste. Spread the paste on the chicken and marinate for at least six hours.

Bake for an hour and fifteen minutes at 400.

Serve with Qomer Sauce.

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Main Courses

Thai shrimp soup

Do you remember that thai shrimp soup? Me too. Here’s how we do it:

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Thai shrimp soup

1 can coconut milk

4 cups chicken broth

1 thumb ginger, minced

2 fresh red Thai chili, minced

1 cup oyster mushrooms, chopped

1 lbs shrimp, shelled and deveined

juice from one lime

fish sauce, to taste

oil

1. Sauce ginger, chili in oil until fragrant.

2. Add coconut milk, broth and mushrooms. Bring to a boil.

3. When the water is rolling, add shrimp. Yes, raw! Reduce the heat to a simmer and cook for 10 mins, until the shrimp is cooked.

4. Season with lime juice and fish sauce to your liking.

**Options:

Garnish with cilantro.

 

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Main Courses

Thai Beef

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And when I say beef – I mean “beef.” If you’re like me, the holidays are a little rough on your waistline. If it isn’t the cookies, or the candy, its the parties with plates full f bacon-wrapped somethings. Its nice to eat something lighter, something vegetarian. Which brings my first ever brand name: Morningstar crumbles. I’m not being sponsored. I’m just a fan. They don’t taste like meat, but they are tasty. Here’s our favorite way to eat them:

Thai “Beef”

1 package “crumbles”

4 red chili peppers, seeded and cut into strips

3 garlic cloves, sliced

oil

2 tablespoons fish sauce

2 tablespoons soy sauce

1 1/3 cup brown jasmine rice

1 can coconut milk

1/3 cup water

1. Combine rice, milk, water and bring to a boil. Simmer, covered for 30 mins until done.

2. Saute chili peppers and garlic in oil until fragrant.

3. Add “beef.”

4. Add sauces, stir until combined.

Serve with lime wedges.

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