The heirloom grape and cherry tomatoes that my coworker gave me were too good to be true. I didn’t want to kill their flavor with anything over the top, so I poured a little olive oil and balsamic along with salt, pepper, and some chopped red onion. While that was marinating I poached a filet of salmon in champagne and lemon juice, broiled it and threw it all on a bed of spinach. Dee-lite(ful). Groove is indeed in my heart at this moment.
Using leftover coconut milk and cilantro from yesterday’s curry, I made a cold corn salad for breakfast this morning. Last night I simmered the coconut milk and corn in a saucepan until the milk was mostly reduced and left in the fridge overnight. This morning I chopped up some cilantro, tossed it in, and enjoyed a cold creamed corn salad with a strawberry peach smoothie, green tea, and half a bagel with roasted garlic. Too yummy.
soundtrack: the bee that got in yesterday smacking itself against the window.
I haven’t been terribly active in the kitchen lately. There have been a lot of things going on and hitting up Tito’s or Panera has been much easier. But yesterday I discovered some shrimp that needed thawing and a lot of cilantro that needed to be used. The boy was craving a curry, so I set out to see what could be done.
This is an adaptation of a green cashew curry that is meant to be used as a dip for fried shrimp. Without measuring anything (a mistake to be discovered later) I dumped cilantro, cashews, ginger, curry powder, and yogurt (all included in the recipe) along with roasted garlic, coconut milk, and sriracha (not included in the recipe). I added the coconut milk to make the sauce less thick, as I wanted to use it over buckwheat noodles. Pulse, pulse, blend, blend, open up and taste. I should have really measured the cilantro. I now understand the soap reference so many people use when describing cilantro. Fortunately, after pouring in more cashews, more coconut milk, and a bit of rice vinegar, it had a nice texture and a more pleasant taste.
I sauteed some red cabbage (in a separate pan because the boy does not like crucifers), and in the other pan sauteed the shrimp until mostly done and added some sliced carrots and the curry sauce.
Heat until the sauce is hot and the shrimp are done, salt, and pour over your other veggies and noodles.
I kept the sriracha out and added a little more to my finished product. Despite my slight over eagerness with the cilantro it turned into a super lunch that stuck with me long enough that I didn’t even need my bowl of ramen that I tend to have when I get home from work at 9. That my friends, is a miracle in itself.
I picked up this book to read over the weekend. It was fairly short, about 120 pages, and able to be read in a couple of days, even with laundry and other chores demanding your attention. Easy doesn’t mean nice and short doesn’t mean sweet.
I am one of those lucky people who can eat anything for breakfast, and also eat it immediately upon waking. This morning I am having my leftover pho from yesterday, extra sriracha. Spicy foods get my adrenaline running overtime, a plus at 7:30am when I have lots to do. By the way, yesterday while I was waiting for my take-out, the cook was watching my soup boil and thoughtfully plucking on his acoustic guitar while his daughter watched nicktoons. I love that place.
This is not about pho, though it is about breakfast. A few mornings ago I realized that I am not getting adequate grains in my diet (6-11 servings!) and had leftover brown rice from the night before. It was like fate.
I heated up about 3/4 cups of rice in some vanilla soymilk on the stove, added a pinch of cardamom, and some golden raisins. After it was just hot enough, I poured it in a bowl and topped with sliced almonds and strawberries. The smell of the cardamom was amazing, woody and green and medicinal, it went so well with the vanilla soymilk. The rice and raisins were chewy, the almonds were crunchy, and the strawberries were sweet and soft. It was hot and it was filling. With my daily earl grey standard I had created a little piece of breakfast heaven, complete with almost 2 serving of whole grain. Sweet.
soundtrack: morning mix on the ipod, so as not to wake that night owls in their beds.