Updated 4/9/15 as part of the #ThrowbackThursday photo makeover series.
Time for another kitchen confession! I’m an incredibly lazy cook when I’m not cooking for someone else. This manifests itself once or twice a week when the Godfather and I do not meet for lunch. As a side note, with the exception of about two years in our relationship where we worked about an hour apart, we always meet for lunch. It’s one of “our things”. We actually celebrate our 10 year dating anniversary next week and I need to come up with something fabulous!
Back to my lunch (which I am eating as I type this). At Tuesday’s market, I felt compelled to buy a cabbage. Beautiful and green, they were staring at me for exactly 2.5 hours until I dashed across the aisle and triumphantly returned with a lovely cabbage and no clear idea of what I would make.
I thought about a traditional coleslaw, but then I’d have to have BBQ to go with it (Georgia-style pulled pork to be exact), and we don’t have that right now. Nor am I going to make this for just me. I’m sure it will appear on the menu sometime in the next few days. Taking inventory of the kitchen, I found my cabbage, a ripe avocado in the fridge, peanut butter, and the opportunity to create a one-dish meal while dirtying very few dishes. Serendipity.
For my special diet darlings, this dish also happens to be vegan and dairy free! I’m enjoying it as a main dish, but it would make a great side. Or you could also add chicken or beef if you’d like to make it a bit heartier.
Thai Peanut Slaw – Serves 2 as a main dish, 4 as a side
- 1 medium avocado, cubed
- 2 cups shredded cabbage
- 1-2 shredded carrots
- 2 scallions, finely chopped
- 2 tbsp peanut butter
- 1/2 tsp Sriracha sauce
- 1 tsp sesame oil
- 3 tbsp fresh lime juice
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp fresh grated ginger
- salt, to taste
- sesame seeds (optional)
- crushed peanuts (optional)
- Place the vegetables in a bowl, reserving some of the scallions for garnish if you’d like.
- Mix in the peanut butter, lime juice, sriracha, sesame oil, rice vinegar, ginger, and soy sauce. Stir until smooth.
- Add the sauce mixture to the vegetables and mix until well coated. Add salt and adjust other seasonings if needed.
- Serve immediately or store covered in the refrigerator up to one day.
The old photo (yikes!):
Garfield said, “Never trust a skinny chef”. I was reminded of this on three separate occasions this week when people commented that I am far too thin given the treats I bake. I promise that just like everyone else, we have to watch what we eat, even though I definitely make room for testing!
Our day-to-day diet is rather uninteresting from a blogging perspective. Whole foods, in the best quality we can afford, prepared simply so the natural flavors shine through. One day, I promise I will blog about my cereal or the many things I like to serve with eggs. (kidding…)
One of the great things about living on California’s Central Coast is the bevy of fresh produce available year-round. I was about to prepare some for the Godfather and I to enjoy at lunch this week and realized it’s just the thing for this week’s blog! The recipe I’m sharing is for the salad dressing and makes enough to last a few meals for us, adjust accordingly based on your preferred dressing usage. I think this may also make a wonderful marinade, but I haven’t tested so this is pure speculation.
Garlic Honey Mustard Salad Dressing
- 3 tbsp honey
- 2 tbsp mustard
- 1 tbsp evoo
- 3 cloves garlic
- Mince the garlic and place into a small bowl, add the rest of the ingredients and whisk until combined.
- Serve immediately or keep covered and chilled in the refrigerator up to one week (it won’t last that long…).
Breakfast is a happy meal! For me, breakfast has a lot of memories attached. I remember the bustle of weekday breakfasts growing up with my mom trying to prepare three girls for school and send my dad off to work. Weekend breakfasts for the family that always included a crazy variety of items. If we had eggs, my dad would have his over easy, put ketchup on them and chop everything up and dunk toast in it.
The Godfather and I have our own little breakfast tradition. During the week, we make it a point to try and have breakfast together, even if it’s quick, and on the weekends we make a production out of preparing our morning repast. There’s always coffee – Cuban coffee or French Press – and something fun to eat, which never includes just “breakfast standards” without some sort of twist. Sometimes it isn’t even “breakfast” food at all!
Between a mid-week grocery stop and our CSA box, we found ourselves with an abundance of salad mix and I decided I really needed to figure out a way to incorporate salad into breakfast because it’s been too chilly at night to inspire me to make dinner salads. This salad was not originally intended to be a blog post, so there aren’t many pictures, but it was just too good not to share! As the Godfather would put it, “It’s not just breakfast, it’s breakFEAST!”
Inspired by Nigella’s Breakfast Salad
- 4 cups salad mix
- 4 slices of bacon
- 1/4 onion, diced
- 1/2 tomato (I didn’t have this on hand, but would have added one if I did)
- 2 eggs
- 1 tsp whole grain dijon mustard
- 1 tsp maple syrup
- 1 tbsp neutral-flavored oil
- 1 tsp balsamic vinegar
- dash of salt
- Place onion in a cool skillet. Cook over medium low heat, turning occasionally until desired crispness. Add onions to the skillet about mid-way through the cooking process.
- While the bacon is cooking, whisk mustard, maple syrup, oil, vinegar and salt (if desired) in a small bowl to make the dressing.
- Drain the bacon on a paper towel, set aside the onions, and increase the heat to medium and cook both eggs to desired done-ness.
- In a large bowl, toss the salad mix, tomato, dressing and onions. Divide between two plates
- Cut the bacon into bit-size chunks and sprinkle evenly over both salads.
- Place one egg over each salad and serve immediately.