Icy hot

There is something so refreshing about cucumbers. I recently picked up some spectacular specimens known as Persian cucumbers at the Asian grocery I frequent. I love the juxtaposition of the searing heat of Thai chilies with the cooling crisp of the cukes.

One can also feel good about how figure friendly this recipe is. It accompanies sandwiches with flair and you won't miss the crunch of chips. This recipe contains a small amount of sugar, although you could omit it. I, personally like the touch of sweetness to contrast with acidity of the vinegar and lime and the heat from the chili sauce.

Recipe:
6 small Persian cucumbers the fresher the better... you could use hothouse cucumbers or the big glossy green variety in your produce dept.
1 tsp of Thai Chili sauce...caution this is screaming hot!
1 tbsp of sugar or agave nectar
1 tsp of fish sauce...you can find this at the local Asian market. It smells pungent, redolent of unclean feet. I will tell you, don't omit it, as it adds pure umami and deliciousness to this little salad. You won't smell it I promise.
2 tbsp of white vinegar
1 tsp. fresh lime juice
A sprinkle of sea salt to taste

Cut the cucumbers on the bias, it adds surface area for the dressing to cling to, and it just looks pretty. Combine the other ingredients in a glass bowl and toss cucumbers to cover evenly. Serve this chilled. This recipe is better if you let it rest in fridge for about a half hour for the flavors to combine and the cucumber to absorb the dressing. Happy crunching!

Greater than the sum of its parts.

Let me just begin by saying that this will be a blog about my three great passions in life. In order of importance they are my family, cooking, and makeup, of course. My children and husband are like most, not great lovers of vegetable matter. Not one to give up easily, I have come up with ways to make them more appealing. Now, I know you are probably thinking, " This woman is going to create some silly little recipe with veggie stars, smiley faces, or train tracks". I assure you the following recipe is pleasing to both the adult and minion population. In fact, it is an attractive dish worthy of being served as a hearty lunch for friends or a light dinner for family. You could actually use it as a tasty side dish to some grilled meat or fish. The secret to this pasta dish is to carefully cook its components, or should I say slightly under cook both the veg and spaghetti. Children are typically repelled by mushy vegetable. I concur with that opinion, few things are worse than soggy, sulfurous cauliflower or slimy zucchini. Make sure to use a good quality spaghetti. I used plain white pasta, but, this would be terrific and healthier with the whole wheat version. I personally have had issue with the grittiness of whole wheat pasta in the past, however, I recently used the Whole Foods 365 brand. I found it to be quite good. Overall, this pasta is so delicious and is truly an example of a dish being greater than the sum of its parts.

   Ingredients:
 1 box of spaghetti... I used the Costco brand sold in bulk. I cooked it quite al dente in salted water.
 1 jar of marinara sauce.... I like the cheapo Hunt's in the can found for like 80 cents or so
3 or 4 cloves garlic sliced very thin....think the scene in Goodfellas where he shaves the garlic lovingly.
A couple of tablespoons of olive oil
1 large Italian zucchini chopped into large dice
Half of a head of cauliflower blanched and cut into florets.
1.5 cups of mild shredded cheese... I used mild cheddar, but really the choice is yours. You could use mozzarella, provolone, or just Parmesan. If you use Parmesan reduce the amount to 3/4 cup as it is quite salty.
red pepper flakes optional
salt to taste
basil to garnish optional

Saute garlic carefully in oil taking care not to scorch. Add zucchini and cauliflower saute until they begin to become tender but are still crunchy. Add the tomato sauce and the al dente pasta. If it looks too tight you can add some of the pasta cooking water to thin out. Let simmer for a couple of minutes and sprinkle with the cheese of your choice and stir. The cheese adds richness, flavor, and serves to thicken the sauce. Enjoy!

On a Thai obsession of late.

OK, so I don't know if it's due to the infernal weather or what, but I have been cooking a lot of Thai inspired dishes lately. I have been adapting them to suit my large family's differing tolerance for spiciness and heat. That said, my first blog post is dedicated to my personal favorite, dessert. Upon, eating the first luscious gooey bite, I also realized I had inadvertently created a vegan/gluten free recipe. Those who know me will giggle, because I am both a glutinous and gluttonous girl. I, therefore, place flavor and texture above all. This little dessert is not only delicious, but really quite healthy, if I do say so myself. Here you go.

 

Recipe

 Coconut Mango Sticky Rice

 

6 cups of  cooked sticky rice otherwise known as sweet rice at your local Asian grocery. If you can't find this Thai variety use Japanese sushi rice.

1/2 cup of sugar, I used plain old insipid white sugar, however, you could use brown or turbinado for more flavor.

1 14oz.  can of coconut milk

1 large mango cut into small dice. I used the large, round, parrot green ones with blushing red cheeks, but, the yellow elliptical Manila variety are much more delicious. Use either one as the latter can be hard to find.

 

Shredded toasted coconut for taste and texture.

 

I actually used a a jellied shredded coconut product imported from the Philippines. This product has an interesting texture from the combination of snappy coconut shreds floating in a silky sweet jelly.

 

Instructions:

 

Cover 2.5 cups of sweet rice in 5 cups of cold water and let soak for about 2 hours.

Steam soaked rice in a rice cooker until soft and translucent.

Add coconut milk and sugar to hot rice and stir with wooden spoon or paddle. I personally prefer the rice to be mildly sweet, but feel free to add more sugar if you desire. Place in a glass bowl to cool and serve with chopped fruit and either toasted coconut or jellied coconut shreds.