Friday, April 30, 2004
Thai Inspired Bean Sprout and Mint Salad
Well, in the world of Kosher food cooking, things are going smoothly. I have learned that one needs seperate OVENS for milk and meat products. Who knew! So our fritatta, which had cheese in it, couldn't go under the broiler, since the turkey meatloaf was in there earlier. The meatloaf, which was my sister Pamela's recipe, was really quite good. Meatloaf sure is easy to make, no wonder it's such a standard. I decided I need to start including more "ethnic" foods in my classes, since everyone notes my cuisine is very Cal-med and uses very light/fresh flavors. (I guess calling my company Fresh wasn't so silly!) I think in the spring and summer eating lighter food is better, so I tend to make foods with less oil or strong flavors this time of year. Here is a recipe for a salad I made the other day, for me.
Dressing:
Juice of one lime
Tablespoon of veg oil
½ teaspoon sugar
½ teaspoon salt
Dash of chile powder
Combine and pour over
Salad:
½ cup bean sprouts
1 stalk celery, sliced
½ cup mixed mint and parsley leaved, torn
¼ cup water chestnuts, sliced
¼ cup chile spiced peanuts, chopped
½ cup cooked white rice, warm
Combine all. Eat. Yum.
Dressing:
Juice of one lime
Tablespoon of veg oil
½ teaspoon sugar
½ teaspoon salt
Dash of chile powder
Combine and pour over
Salad:
½ cup bean sprouts
1 stalk celery, sliced
½ cup mixed mint and parsley leaved, torn
¼ cup water chestnuts, sliced
¼ cup chile spiced peanuts, chopped
½ cup cooked white rice, warm
Combine all. Eat. Yum.
<< Home
