I havent been cooking as much lately, since I was out in Delhi for 5 days, back to Dubai and travelling again. After that I get a stomach flu and am down for 2 days. I was inspired to cook when I got better - Andy still got hungry after eating the baked spinach (it was a little bit light) but enjoyed on another dinner (when Simon was over) the tofu steak with teriyaki sauce.
Not posting the baked spinach recipe because it was too light and not enough for a meal. What I will post though is the salad I invented - "Blanched Potato and string bean salad" I accidentally half cooked the potato (the outer was fully cooked and soft, the inner core was still hard)
Ive been reading this book called "The Tao of Health, Sex and happiness" which talks about a variety of things related to Tao philoshopy - one part has an intensive explanation on nutrition and the value of eating things raw. So this partly cooked salad is cooked just right so its not too hard to eat, but retaining all its nutritional values!
Blanched Potato and string bean salad
* 1 red skinned potatoe (bring water to a boil and wait 10 min until potato is 1/2 cooked)
* 2 cups thin string beans, cooked for about 1-2 mins, then washed with cold water
* chopped green onions to sprinkle
* Dressing, mix:
1/4 cup olive oil, 1 tbsp finely chopped sun dried tomatoes +
1 tbsp dijon mustard, 1 tsp kikoman, 1 tsp brown rice vinegar
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