Day: February 18, 2009

To Do List

Cooking with Catladies – experiment 1

• Thai beet slaw/salad (needs a better name)
  • peel and slice thinly 1 beet
  • shred a complementary amount of purple cabbage
  • halve a purple onion and slice one thinly
  • Jalapeno, seeded, sliced into thin matchsticks (core reserved for stock)
  • make dressing of:
    • 1 clove garlic, minced
    • 2 tsp sugar
    • 1 teaspoon vinegar (still haven’t decided between rice vinegar for the thai theme or red wine vinegar for the color theme)
    • juice of 1/2 lime
    • 1 tsp good olive oil
  • toss together with some generous grinds of black pepper
  • give a further toss with 1 Tbsp chopped cilantro
  • ETA:decided on 1 teaspoon of each kind of vinegar – needs more lime juice!
• Thai-inspired chickpea taco filling (version 1)
  • Drain a can of chickpeas
  • fry 1 tsp shredded fresh coconut (no really, from a coconut – no sugar added), purple onion, garlic, ginger, cilantro stems, jalapeno flesh in 1 tsp olive oil.
  • Add half the can of chickpeas, juice of 1/2 the lime, 1 bay leaf, and some lime zest
  • Add a mixture of vegetable stock and water and cook until no longer thin.
• Thai-inspired chickpea taco filling (version 2)
  • fry 1 tsp fresh coconut in 2 tsp olive oil
  • add 1/2 tsp thai green curry paste
  • Add the rest of the chickpeas and a similar mixture of vegetable stock and water
  • cook until no longer thin
• ETA: Instead of one or the other, it should be both – add some green curry paste to the first recipe to give it a yummy base flavor. And don’t forget to add a little salt in the cooking

Vacuum floor
Hang up stuff in closet
Clean off kitchen table
1 hr pilates
shower