Spicy Asian Slaw
You guys, I love mayonnaise.
That’s not the entire point of the post, but I thought I’d put it out there up front in case there was any doubt. And you should be aware of this fact given the nature of the rest of this post.
(I’m aware some of you will respond violently to my statement. I’m prepared. Please proceed to the comments section of this post and let ‘er rip.)
A few weeks ago, and unrelated to the present time of year which lends itself to the making of resolutions, I decided that I should probably clean up my diet.
So … I put myself on a diet. What kind of diet, you ask?
Here it is: “stop eating ALL THE FOOD”. Pretty out-there, I know.
The only problem with said radical program is that I like ALL THE FOOD. I am not a picky eater. I’ll eat almost anything. And I’ll enjoy all of it. (Except sea urchin. Kacy, forgive me.)
I’m also like a dog that will eat until all of the food is gone in one sitting, so portion control becomes an issue.
Solution: make healthier, bulky food.
I also happen to be a big fan of cabbage. It’s not sexy, but there it is.
What happens when I combine my love of mayo and cabbage and my desire to eat something that will fill me up and not out (sorry, I had to) is coleslaw, jazzed up.
Spicy Asian Slaw
serves 2
2 cups shredded green cabbage (or other cabbage, depending on preference)
1 small carrot, shredded
2 scallions, roughly chopped
2-3 T plain nonfat yogurt (I used regular, but Greek would work as well)
1 t Thai chili sauce (or favorite hot sauce)
salt
1. Combine cabbage, carrots and scallions in a mixing bowl.
2. Stir together yogurt and chili sauce in a smaller bowl.
3. Pour sauce onto vegetables, sprinkle with salt (I just used a pinch) and toss to combine.
4. Allow to sit for at least 30 minutes to allow flavors to marry.
Ok, so I realize that’s not much of a recipe, but I felt that the flavor combinations were worthy of a mention. The chili sauce gives this a nice heat without being overwhelming, and the yogurt was tangy enough for the vinegar-based salad lovers and creamy enough for the mayo lovers, so either I’m making everyone happy here or no one.
I’ll take my chances.
I topped the slaw with a jalapeno chicken sausage from Trader Joe’s, which I sliced and baked at about 425° for 10 minutes or so.
And because that only came to about 160 calories, I added a tortilla stuffed with some sauteed fajita-style vegetables.
More vegetables, FTW!
The dinner came to about 400 calories, give or take. I’ll allow it.
I think this mayo lover is going to be ok.
I Guess I Should Eat Some Peanut Butter
Did you hear??
Yesterday was National Peanut Butter Day!
Seriously, though, if you didn’t hear, you must live in a place with no other humans or technology (which would render reading this blog a very difficult task) because I heard it from Twitter, the radio AND Amy all before lunch.
And, because my life is merely a string of ironies, yesterday happened to be one of the approximately 11 days of the year that I didn’t have peanut butter for breakfast. I had almond butter instead. And for the record, I still don’t really like it. I try to, I really do. It just doesn’t cut it for me.
So once dinnertime rolled around, I felt that I was due some peanut butter. But since peanut butter toast is just inappropriate for a lady to consume after a certain hour in the day (check Emily Post- I’m sure it’s mentioned somewhere there), I went a different direction.
Not Almond Butter Noodles
serves 2 (or serves me, twice)
1 1/2 cups cooked rice noodles
1 large carrot, sliced finely on the bias
1 large stalk of celery, sliced finely on the bias
1/2 medium onion, thinly sliced
1/2 cup frozen edamame
1 t vegetable oil (or other oil with a high smoke point)
2 T creamy peanut butter
2 T soy sauce
1 t fish sauce
1 t Sriracha
water, as needed (I used about 3-4 T)
salt
1/4 t garlic powder
2 scallions, chopped on the bias
1. In a small bowl, combine peanut butter, soy sauce, fish sauce and sriracha and mix. Add water 1 tablespoon at a time until it has reached a thick but liquid consistency.
2. Heat oil in a skillet or wok over high heat.
3. Once the oil begins to ripple, add carrot, celery and onion and sprinkle with a pinch of salt. Stir fry for 2-3 minutes until vegetables begin to soften but before they begin to brown.
4. Add noodles and edamame to the skillet and toss with vegetables to heat them through.
5. Add sauce, garlic powder and scallions to skillet and toss well to combine. Remove from heat once scallions begin to wilt.
I made 2 servings so that I could bring half with me to work today.
I have to say that eating this with chopsticks out of my pretty bowl was way more fun than eating it out of tupperware with a fork today.
I’m such a girl.
Patty Cakes
I’m not sure why, but I’ve been on a “cake” kick lately.
Nope, not cake of the dessert variety (that would involve baking and we all know that’ll only happen once I have children who require things of the sort for their birthdays- maybe). I’m talking about savory cakes in patty form.
Crab cakes. Quinoa cakes. Couscous cakes.
Speaking of which, go and Google couscous cakes. About 95% of your search returns will be for sweet couscous DESSERT cakes. I’m sorry, but that just sounds sick and wrong. To be fair, I’ve never been a fan of desserts like rice pudding, but I see no reason for those to exist. Gross.
Back to the topic at hand. The other night I found myself in possession of some leftover rice from family dinner night and in need of something quick to shove in my face before heading to a work event.
Obviously, my mind went to cakes. Quick cooking, few ingredients, simple and healthy. Done.
I was tempted to call these rice cakes, but every time I did, I kept thinking about flavorless crackers. This girl does not do flavorless crackers. I may watch my weight from time to time, but I’m not THAT much of a masochist.
So, I’m going to be ironic and call them rice patties. GET IT? Like a rice paddy?
Sometimes it hurts to be so clever.
Rice Patties
serves 1
3/4 cup cooked brown rice
1 medium scallion, chopped (mine was already mixed in with my leftover rice)
1 large egg white
1-2 T breadcrumbs (or flour- this will make the patties a little denser, but they’ll hold together better)
garlic salt and pepper, to taste
cooking spray
1. Mix rice, scallions and egg white in a medium bowl.
2. Add flour 1 tablespoon at a time until the mix starts to come together a bit (it will still look a little runny- you just want to be able to form it in your hands).
3. Season with garlic salt and pepper. I used about 1/8 t each.
4. Spray a non-stick skillet with cooking spray and heat over medium heat.
5. Divide rice mixture into 2 portions and form into patties by pressing between your palms. Carefully place them in skillet and cook for 3-4 minutes per side.
I made up another batch of these to bring for lunch yesterday before work. In all, it took less than 10 minutes. I realize that I’m a total weirdo for cooking in the morning before work, but if it it only takes 5 or 6 minutes I think it’s excusable.
At least that’s what I’m telling myself.
If I had more time (and ingredients) I think these would be awesome with toppings. Maybe some sour cream and more scallions, perhaps some smoked salmon, or even in place of an english muffin for eggs benedict.
What I’m saying is this: that Patty, she’s a versatile girl. Quick and easy, too.
