April 6, 2008
Vietnamese Cabbage Salad
This theoretically will serve 3-4 people as a main dish, but that hasn't been my experience. In my household, it serves 2, and is a topic of conversation for weeks afterwards.
This is based on Guilty Carnivore's Vietnamese Chicken Slaw, which I'm guessing is based on the Spicy Cabbage & Chicken Salad in Andrea Nguyen's Into The Vietnamese Kitchen.
Salad Components
1 head green cabbage, shredded
2 carrots, shredded
(instead of cabbage & carrots, I use prepared coleslaw and broccoli slaw mixes)
1/2 bunch of cilantro, chopped coarsely
24 leaves spearmint
12 purple perilla leaves (these are available at a Viet grocery -- if you can't get them, just add another 12 leaves of mint)
Dressing
2 cloves of garlic, forced through a garlic press
2 tablespoons rice vinegar
Juice of two small limes (or one big lime)
3 tablespoons sugar
a dash of salt
1 and 1/2 tablespoons fish sauce
3 thai bird chilies, minced
1 and 1/2 tablespoons sesame oil
1 teaspoon garlic chili sauce or siracha
Garnish
Handful of roasted peanuts (no skins)
First make the dressing, combining the ingredients above and giving it a taste to be sure it is as you like it. I used a Korean hot sesame oil, which just about blew my head off, so I skipped the hot peppers and hot sauce completely (and added more rice vinegar, lime & fish sauce). If you don't care for spicy hot, skip the hot stuff, and reduce the sugar to a teaspoon or less, tasting for seasoning.
If you want to be super traditional, chop the garlic & peppers, and then use a mortar & pestle to pound and mash them. The smell that come off them when they're pasty is so superior to my quick version, and it really doesn't take that much longer.
Now, to the salad. Chiffonade your herbs, and put them in a large bowl. Add cabbage & salad (or slaw mix), and toss thoroughly. Just before eating, add the dressing and toss to mix well. The salad may wilt a little -- that's no problem. Now taste it for balance of sour, sweet, salty & spicy, and transfer to a serving plate leaving any excess dressing behind. Garnish with roasted peanuts.
permalink April 6, 2008 | Comments (0) | TrackBack
February 6, 2008
tracking information is vital to measuring performance and improvement
As I mentioned in the last post, I'm keeping track of where I'm at step-wise, and weight-wise, every day. Or close to everyday, as I do sometimes forget. Still, the fact that I'm paying attention seems to be paying off.
I'm not consistently hitting 10,000 steps a day, but I'm getting closer. And while I manage to forget my weight about a half-hour after I get off the scale, I'm still left with the sense that either I'm losing, I'm maintaining, or I'm gaining.
For the most part, it's been losing. I'm trying to keep to the Michael Pollan plan (eat food... not too much... mostly plants). In spite of several evening events this week, in spite of a beer and some cassoulet, in spite of a day where I barely ate any plants at all, I am very slowly losing. I mean, slowly. And that's exactly how I want it.
....
Not surprisingly, I've had some interesting walks. One day, I walked to the MAX (about 20 minutes), got off at the grocery store, loaded up my bags, and then repeated the process home. I learned that I'm not crazy about carrying groceries for any distance.
Another day, I planned to walk to my favorite cafe in town, about 4.5 miles. But once I got outside, it was raining, and then it was snowing, and then this didn't seem to be such a great idea. So again, I walked to the MAX and took it part of the way there, and then walked through the neighborhood. It still took me a while, and by the time I got to the MAX, my socks were already socked. Thank g-d they were wool, so they were still warm. Not long after I got off MAX, my pants and shoes were soaked too. But it was still a good walk, and a fairly long one, the sort that made me very blissfully tired.
.....
The other night I went to a fantastic potluck with Julia Child as the theme. We had all read Child's My Life in France, and our hostess made the most fabulous cassoulet. I struggled for days trying to think of something vegan to make that would appeal to the other guests, and also something that would not require an entire day of cooking.
It was quite a relief to come across the Salade Composee from The French Chef Cookbook, which is just marinated veggies & beans on top of salad greens. In spite of that, it was quite elegant.
Salade Composee
for the vinaigrette
1-2 Tablespoons wine vinegar or lemon juice
a smidge of salt
fresh ground pepper
1/4 teaspoon dijon or dry mustard
6-8 Tablespoons Extra Virgin Olive Oilfor the salad
a can of borlotti beans, rinsed & drained (you can use any kind)
raw zucchini sliced
raw mushrooms sliced
salad greens
cherry tomatoes
nicoise olives
fingerling or banana potatoes, chopped into bitesized pieces
parsleyObviously, the idea is to make a nice salad with what you have on hand. I think marinating asparagus and green beans, and then grilling would be an excellent addition. If I were still eating fish, I'd add a good European tuna packed in olive oil. Easter egg radishes would be pretty, and grilled zucchini or carrot slices would be nice, too.
- cook the fingerling potatoes in salted water for about 10 minutes, or until tender
- create the vinaigrette by placing all the ingredients in a bowl, and whisking until combined
- marinate beans, zucchini, mushrooms and potatoes in vinaigrette for 20-30 minutes
- dress the greens lightly and arrange on a planter. Mound the food items in their own pyramids. Sprinkle a little more vinaigrette and chopped parsley on top
But most of the time, I come home from work, and we impromptu decide what we're going to eat. This isn't the best of all possible worlds as we're invariably both hungry, which leads us to eating canned soup and fake meat sandwiches.
So I actually did some research on what we could make in that sort of instance, and came up with Jacque Pepin's Cold Black Bean Soup. It being winter, I warmed it up a little.
Black Bean Soup
a large can of black beans
olive oil
hot sauce
several cloves of garlic
salt
veggie broth
cilantro
lime
avocado
- puree part or all of the black beans with some olive oil
- add hot sauce, garlic and salt to taste
- add enough broth to make it creamy
- heat and serve, garnished with chopped cilantro & chunked avocado. A squirt of lime really brings it to life.
adding salsa is another variant that is very good.
....
And, I've been knitting like a fiend. I'm working on a baby blanket for a cow-orker and it really is turning out gorgeously, I gotta say. Of course I don't have a picture, are you kidding?
My local yarn shop has gotten slipper bottoms in, so I can begin making slippers for everyone I know once I finish said baby blanket.
And the embers armwarmers are excruciatingly close to done. I just need to spend a little bit more time on them.
I'm planning to start going through my stash and dunging it out. Stuff with labels I may try to sell, stuff without I'll probably donate. I'm ridiculously excited about this... It's part of my decluttering effort, which is moving glacially slowly. But, it's moving.
permalink February 6, 2008 | Comments (1) | TrackBack
January 11, 2008
A simple lentil soup
epicurious.com/recipes/food/views/11827
4 small yukon gold potatoes
2 medium carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
3 garlic cloves, chopped fine
1/4 medium onion, chopped fine
2 tablespoons olive oil
1 pound lentilles du Puy (French green lentils), picked over and rinsed (about 2 cups)
8 cups weak veggie broth
Peel potatoes and cut into 1/4-inch dice. In a 5- to 6-quart heavy kettle cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat, stirring frequently, until onion is softened, about 4 minutes. Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened. Serve soup garnished with parsley.
I was really pleased with how this turned out. It's very basic, mid-western if you will, but really yummy.
This week has been a mixed bag exercise-wise. I've worn the pedometer every day and only made it to about 8200 steps each day. 'Course, I haven't calibrated the pedometer, but to me that's now the point.
I did ride my bike one day. Riding into work was glorious. Riding home was a chore. I need to figure out what tools I need to adjust the seat and handlebars.
I went to the Portland Knitters Guild meeting last night. Great group. I'm looking forward to going back.
permalink January 11, 2008 | Comments (0) | TrackBack
January 5, 2008
Recipe: Hearty Tomato Soup
We are again eating vegan at home. This time, a modified ETL/Furman -- with moderate, reasonable amounts of salt, sugar, fats and starch.
Tonight, we had a soup based on a recipe from Giada De Laurentiis,
Hearty Tomato Soup with Lemon and Rosemary
When I was ETLing, I really hated tomatoes, and I know why now. One, I was eating them unsalted, and well, they're sweeter with a little salt. Also, they do need some sugar, and carrots work great for that.
I haven't made a lot of changes to the version we made beyond veganizing (olive oil rather than butter, veg broth rather than chicken, and ix nay on the creme fraiche) and pureeing the onion and 1.5 of the carrots.
We both liked the soup a lot but I think it could be improved by adding more garlic and more beans (what isn't improved by more garlic or beans, I ask you), and I think garnishing the soup with a smidge of lemon olive oil might be nice.
Hearty Tomato Soup
2 tablespoons olive oil
1 onion, pureed
2 carrots, most pureed, the rest sliced thin
5 cloves garlic, chopped
1 15-ounce can cannellini (white) beans, drained and rinsed
1 28-ounce can crushed tomatoes
3 cups veggie broth
1 bay leaf
1 sprig of fresh rosemary, plus 1 teaspoon, minced
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Zest of one lemon, mincedIn a large soup pot, melt the oil over medium-high heat. Add the onion, carrots, and garlic and cook until tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered. Season with salt and pepper.
To serve, ladle the soup into bowls and dollop each bowl with the minced lemon zest and rosemary. Serve immediately.
I'm going to doctor the leftovers up, and I'll report back here on what worked (and didn't).
Happy New Years!
POSTSCRIPT
On reheating, we added another 15oz can of cannellini... and on serving, I added a couple drops of Lemon-Olive Oil. The result was like a cannellini stew, and I love the splash of brightness the lemon oil gives. I give this a big thumbs up.
permalink January 5, 2008 | Comments (3)
August 1, 2005
Margaritas a la Jill
makes ??
2/3 cup Reposado Tequila (you could use the cheaper stuff, but this saves on hangovers and tastes better too)
2/3 cup Triple Sec
2/3 cup Rose's lime
Mix together, chill and serve.
permalink August 1, 2005 | Comments (1)
June 16, 2005
Chilaquiles
This is a fast easy breakfast, and an excellent way to use up stale tortillas or leftover tacos. In fact, if you live near a tacqueria that specializes in quisados (stews), that's the best of all, because the tortilla will have absorbed all the lovely juice.
2 eggs
leftover soft taco on corn tortilla OR stale corn tortillas
a smidge of mexican or cheddar or jack cheese
leftover vegetables or beans
mexican sauce or salsa
- Take whatever leftovers you have, and chop them into smallish (1/2" square) pieces. Stale tortilla can be easily crushed or broken by hand or by molcajete y tejolote. Slice or crumb cheese if you use it.
- Get out a smallish fry pan, put it over low heat, and crack two eggs into it. Scramble them with a chopstick or something. It doesn't matter if you have chunks of yolk and chunks of white. Add your chopped leftovers and stir to combine. Sprinkle cheese on top. Cover.
- Let everything heat through, the egg set, and the cheese melt. Then, take off the heat and plate. Serve with mexican sauces like crema, ranchero, tomatillo sauce, or fresh salsa.
permalink June 16, 2005 | Comments (1)
April 27, 2005
tuna and beans
This is dead simple, fast and really delicious. But because it is so simple, every ingredient counts.
Tuna is especially important. The best brands are European: Ortiz, A's Do Mar, Flott, and Bela Olhao are some that I'm familiar with. If you are looking for domestics, try Crown Prince or Progresso, though the taste makes the Europeans worth the price. And don't even think about light tuna!
You want tuna packed in olive oil. Not packed in oil, not packed in spring water, not in a little pouch. I don't care if you ate tuna in spring water when it was hard to find in the grocery store, this recipe is all about the tuna taste, and to really have that, you need olive oil.
This is a recipe template. With european tunas, we tend to use 2 cans of tuna to one can of beans, vs 1 to 1 on the American tuna. Your desire for beans, tuna and/or frugality may also influence the ratio. Anything goes as long as it tastes good.
1 or 2 cans of tuna, packed in olive oil
1 or 2 cans of cannellini, great northern, or small white beans
decent extra virgin olive oil (EVOO)
a lemon or some lemon-flavored EVOO (like Agrumato Lemon Extra Virgin Olive Oil)
kosher salt
fresh ground pepper
1. Drain tuna, drain beans.
2. combine drained tuna and beans in a big bowl
3. add olive oil to taste
4. add fresh-squeezed lemon juice or lemon flavored EVOO to taste
5. salt and pepper to taste
variations: add red pepper flakes, or 3 cloves crushed garlic.
serve soupy with a green salad, or on toast, pasta, rice, polenta, or your favorite starch
This only gets better in the fridge, too.
permalink April 27, 2005 | Comments (3)
January 21, 2005
Move along...
Yesterday, other than pilates, I didn't accomplish anything exercise-wise. I didn't even make it to the gym to drop off magazines. But I did get new walking shoes, and am thinking about going back to get another pair.
I lusted over running clothes. So cute! Why are they denied to me?
To further add insult to injury, when I caught the bus, the driver made the bus kneel. As if I couldn't step up! Am I that fat?
Anyways. Tomorrow is the acid-test, tomorrow I decide if I will be marathoning or half-marathoning in 21 short days. Today I rest, hydrate, and have unparalleled access to carbohydrates. Tonight, I'll stock up on ice and materials for egg sandwiches. We are already well-equipped with chocolate milk (yes, it breaks the no liquid calories rule. Who cares? I'll have a margarita with dinner too, just cuz).
In the interest of science, I share with you my exceptional yet humble egg sandwich, which is inspired by the same at Grand Central Bakery:
Egg Sandwich
One egg
One bolo roll
2 slices Canadian bacon
1 slice pepper-jack cheese
Fry the canadian bacon, then set aside. Cut bolo in half, and toast. Cook egg in your favorite method until lightly set (over-easy)*. Place cheese, then bacon, then egg on the bolo. Serve immediately, preferably to a naked person in a bathtub (cuz this is messy).
* The usual caveats about undercooked eggs are offered here.
permalink January 21, 2005 | Comments (5)
