Friday, July 31, 2009

Carrot Som Tam (Thai Spicy Carrot Salad)

1 T Raw unsalted peanuts
1/4 c Fresh lime juice
2 T Nam pla (fish sauce)
1 t Light brown sugar
1 lg Clove garlic, peeled
2 Bird or other fresh hot chiles, seeded and finely chopped
1 t Dried shrimp powder (opt)
2 Ripe plum tomatoes, seeded and chopped
4 c Grated carrots
1 Head leaf lettuce, washed dried & torn into approx 2″ pieces
1/2 sm Head green cabbage, cut into thin wedges

Som Tam usually has shredded papaya, and I'm sure it would be awesome that way. Here's a carrot variant that soaks up all those early farm-share carrots and has just the right SomTam taste.
Heat a small heavy skillet over medium-high heat. Add peanuts
and dry roast, stirring constantly, until golden, 2 to 3 minutes.
Remove from the skillet, cool slightly and chop. Combine lime
juice, nam pla and brown sugar, stirring to dissolve sugar.
Place the peanuts in a food processor fitted with a metal blade.
With the processor blade spinning, add garlic, chiles and dried
shrimp powder, if using. Add the lime-juice mixture and process
until smooth. Transfer the dressing to a bowl; add tomatoes and
a handful of the carrots. Use a large flat spoon to press and
mash the tomatoes and carrots into the dressing. Gradually add
the remaining carrots until the salad is fully blended. (The
salad can be prepared ahead to this point and stored, covered, in
the refrigerator for up to 1 day.) Line a platter with lettuce,
place cabbage wedges around the edge, mound the carrot salad in
the center and serve. 68 calories per serving: 2 g protein, 1 g
fat, 14 g carbohydrate; 265 mg sodium; 0 mg cholesterol. From
Eating Well Magazine, Apr '95.

Tuesday, July 14, 2009

Sesame Kale Salad

For more info on Kale (Hint: It's healthy)

1 pound fresh kale (chard, spinach or other greens)
2 tbsp soy sauce
2 tbsp toasted sesame oil
1 tbsp toasted sesame seeds (crush to a powder)
1 clove garlic minced
2 tsp honey
1 tbsp apple cider vinegar
black and red pepper to taste

Seperate kale leaves from stems. chop stems and greens into small pieces. Steam the stems (I have even used just a little water in the bottom of a pot and thrown everything in if you don't have a steamer) a couple of minutes and then add the greens and steam until just tender. let it cool. Squeeze out as much water as possible. Mix the dressing ingredients together and put in fridge until you're ready to toss with dressing and serve. I have done it cold only but you could serve it warm, too.

Recipe originally from this book: