If you read the other blog you know why: I am knocked up!
It has taken me a while to get my appetite back for anything other than cereal or cheese and crackers.
Not to mention not having the energy to do any cooking.
But I am into the second trimester and the appetite and energy are returning.
So I hope to try some new recipes and post here more.
Up now...
I think it is clear that I am fond of certain Asian flavors. I use sesame oil and rice vinegar and Sriracha chile sauce in a lot of things. A favorite way to use them is in a light slaw that is great with grilled meats (or even on its own!).Sweet-spicy peanut slaw
(makes 4 side-dish servings)
1/2 a nappa cabbage (about 6 cups) cut into thin strips
1/4 cup cilantro, finely chopped
2 carrots, grated
4-5 green onions, thinly sliced
1/2 cup honey roasted peanuts, roughly chopped
1/4 cup sesame oil
1/4 cup rice wine vinegar
1 tbsp brown sugar
1/4 tsp ground ginger
1/4 tsp Sriracha (or other chile sauce) - this can be adjusted to suit your own heat level
Toss cabbage, cilantro, carrot, green onion and peanuts in a large bowl.
Whisk together sesame oil, rice wine vinegar, brown sugar, ground ginger and Sriracha.
Add dressing to cabbage mixture and gently combine to coat.
That's it!
