Weekend Warrior

The fridge is creating some food challenges.  I think we did pretty good with what we've got.  The pasta salad almost took the last of the fresh colorful elements.  This pasta salad has 1 radish, 2 serranos, a small bundle of parsley, and  1 celery.  Then there is pasta, 1 egg, mushroom confit, chopped pickles, a teaspoon of mayo, lemon juice, white wine vinegar, and olive cured garlic.


We made quail stock from frozen goods.  Its unique, and really good.

Pinto beans and rice topped with a citrusy cabbage slaw.  Bean are soaked and then cooked with garlic, chili powder, turmeric, cumin, chipotle powder, and then after cooked tomatoes are added along with the dried shisito chili sauce.  The slaw is cabbage,  radish, pickled carrots and jalapenos, peperoncini, lemon juice and olive oil.  Terrific lunch!

 The weekend ends with chicken egg rolls we had made at the start of the Lunar New Year.  We end the New Year festivities with the egg rolls we stored in the freezer and what they call the Lantern Festival.  Thai Town is stays open all night long.  We went to a really late dinner and had larb.  Its a citrusy roasted rice powder dish you wrap up with cabbage.  That's how we got the idea to wrap the egg rolls with cabbage, and also we didn't have anything else to wrap it with.  It was wonderful!  I think i may like it better actually.  This is a huge head of cabbage with really thin leaves.  I think thick cabbage leaves wouldn't be as good.  Served with nuoc cham.  YUM!!! Love Viet egg rolls...done right of course.

No comments:

Post a Comment