Monday, January 12, 2015
Wheat Berry Salad
Another throwback post - this time we go back to August 2013, when I cooked up some whole wheat berries and added some olives, peas, onion, bell peppers, basil, and avocado. The dressing was uber simple: extra virgin olive oil, fresh lemon juice, salt, and pepper. Although I made this in the summer, it would be great in the winter too, especially when you're craving something fresh amidst all the stewed, roasted, braised, and baked offerings. If you make this in the winter, don't take a shortcut with the lemon juice - go out and get a fresh lemon. Not only does it make a big difference in a simple dish like this, but that burst of freshness is a wonderful pick-me-up in the middle of winter (and the vitamin C helps ward off colds!). Here's to fresh food in the winter!
Friday, January 9, 2015
Pad Thai
I love posting pictures of food that I prepare on Facebook. It's like I almost forgot that I have a blog for that! Clearly I haven't posted in a while. I couldn't remember the website for this blog and I had to google myself to find it. So lame.
Anyway, making delicious healthy food is my main creative outlet and one of the things that brings color to my life. I have a bunch of pictures of things I've made over the last couple years and I'm going to start posting them on this blog retrospectively.
Today's throw back is from June 2013, when I made Pad Thai from scratch. I found a random recipe online that claimed to be "authentic" and I went for it. I had bought tamarind paste, fish sauce, and chili sauce/paste or whatever it's called. Clearly I can't remember the details. But I do remember: 1. It was a lot of work, 2. It was not as good as the Pad Thai I've had at some restaurants in Seattle, and 3. It was still better than some of the Pad Thai I've had at other restaurants. Maybe if I made it a lot, I'd be able to get it down to a science, but I think I'd rather just leave it up to the pros. It was a fun experiment though, especially when we were living in Long Beach and I was not a fan of the one Thai restaurant in town. One last culinary note: the tamarind paste I bought had big chunks of tamarind in it and that made certain bites taste overwhelmingly of tamarind. I wondered if maybe I should have pureed the tamarind paste with some water before using it in my recipe. Anyone have any thoughts on chunky tamarind paste?
Here's my final result:
Anyway, making delicious healthy food is my main creative outlet and one of the things that brings color to my life. I have a bunch of pictures of things I've made over the last couple years and I'm going to start posting them on this blog retrospectively.
Today's throw back is from June 2013, when I made Pad Thai from scratch. I found a random recipe online that claimed to be "authentic" and I went for it. I had bought tamarind paste, fish sauce, and chili sauce/paste or whatever it's called. Clearly I can't remember the details. But I do remember: 1. It was a lot of work, 2. It was not as good as the Pad Thai I've had at some restaurants in Seattle, and 3. It was still better than some of the Pad Thai I've had at other restaurants. Maybe if I made it a lot, I'd be able to get it down to a science, but I think I'd rather just leave it up to the pros. It was a fun experiment though, especially when we were living in Long Beach and I was not a fan of the one Thai restaurant in town. One last culinary note: the tamarind paste I bought had big chunks of tamarind in it and that made certain bites taste overwhelmingly of tamarind. I wondered if maybe I should have pureed the tamarind paste with some water before using it in my recipe. Anyone have any thoughts on chunky tamarind paste?
Here's my final result:
Subscribe to:
Posts (Atom)