July 18, 2010

We love ethnic flavors

Recently, the hubs and I have decided that we're done eating out at places we really have no interest in. You see, we love really diverse flavors and good food. And all too often we go out to eat or make something, because, well "It's basic, or It's American, we should like it". And we're always disappointed. So we just decided enough already. If we eat out, or cook in, we're going to eat what we like and are passionate about. Good quality food, great flavors - even if it means eating a ton of Asian, Thai, Japanese, Mexican, Vietnamese, or Italian food. It' really what we like best. So why mess around with the other stuff?!

So speaking of ethnic flavors, I made this recipe back in June from Cate's World Kitchen and WOWSA. Fabulous. I made two versions, one with chicken for the hubs and one with tofu for me. He loved hi and I loved mine. This dish was so easy and tasty but full of fresh, complex flavors that you can't resist.

And it as pretty too - so what can be better?

Do visit Cate's Blog. It's one I frequent and love! She makes some great items!

Indonesian Rice Salad

(adapted from
The New Moosewood Cookbook by Mollie Katzen)

serves 4-6

2 cups brown rice - I used white
3 1/2 cups water
1 tsp turmeric

6-8 cups washed, roughly chopped spinach
1 cup thinly sliced cabbage - I used a bag of coleslaw mix
3 carrots, shredded - omitted since I used the bagged mix
3 tomatoes, seeded and diced
1 block high protein tofu, diced

1/3 cup peanut butter
2 tbsp rice vinegar
2 tbsp soy sauce
1 1/2 tbsp sugar or evaporated cane juice
1 clove garlic, chopped
1 1/2 tsp grated ginger
1/3 cup warm water

2 tbsp oil
1 shallot, thinly sliced and separated into rings - I omitted this whole portion with the fried onion on top

First make the rice, by combining the water, rice and turmeric in a rice cooker or by cooking on the stove.

Once the rice is cooked, fluff with a fork.

To make the peanut dressing, combine all ingredients in a blender and puree until smooth. Set aside

To make the crispy shallots, heat the oil in your smallest frying pan. When hot, add the shallots and stir occasionally until golden brown. Drain on paper towels.

To assemble each salad: Put down a bed of spinach (1-1 1/2 cups). Top with about 1/2 a cup of rice. Top the rice with some cabbage, carrot, tomato, and tofu, then pour some dressing over that and sprinkle with the shallots.

** For the chicken for the hubs. I cut his chicken in to small pieces and tossed it in a skillet with some garlic, salt, turmeric and pepper. I did the same with my cubes of tofu. This way the flavors were incorporated in to the protein as well.**

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