Weeknights are tough for a foodie married to a foodie.
This means that each night, two meals are prepared: One for Mommy & Daddy and
another just for her. She’ll eat quinoa til the cows come home, but doesn’t even want to
try “our” food.
So, this 8-5 gig is killing me.
The day starts out great.
Fresh & chipper, I spend all morning, dreaming about the fab dishes I’m going to cook in a snap, the minute I get home. Oh, and there’s dessert, too.
There’s always dessert.
Sexy crème caramel.
Maybe even some ice cream?
Then, there’s that cool brownie recipe I saw on someone’s site. (I’m subscribed to 5,072 food blogs.)
While I scurry to find my key,
No sooner do I kick off my shoes than do they disappear.
It seems Miss Daisy got my Shoe Gene.
My sneakers are safe around her, but the prettier the heels, the more likely they are to walk away.
She’s quite dainty, too.
We love to just sit on the stairs, catch up on the day and watch our li’l blue-eyed beauty clicker-clackering across the hardwood floors.
Then, there’s a familiar grumbling sound in the air. Our stomachs!
A fragrant Thai chicken dish (wrongly) known as larb had been doing cartwheels in my head all day.
I could already taste it.
Laab is a very interesting mix of ground meat and ground rice, dressed in minty lime.
Officially, the books call for “toasted rice powder.”
Well, our pantry is bursting with sauces, pastes, cans, packets, boxes, bottles, jars.
You name it, we have it.
Toasted rice powder, we have not.
I’ll bet you don’t either.
Why not DIY it? You have the technology.
What to Get
2 lbs ground chicken
3 Tb peanut butter
2 Tb curry powder
1 tsp sriracha pepper paste + more for serving (optional)
2 Tb soy sauce
1 tsp brown sugar
3 Tb oil
1 medium onion
3 cloves garlic
1 tsp ginger
3 Japanese eggplant
2 banana peppers
4 Tb fresh Thai basil
1 Tb fresh mint
3 cups rice (Basmati long grain)
5 cups water
Toast 1 cup of rice in a dry, clean pan for about 10 minutes on medium heat.
Be careful not to burn the rice.
Turn off the heat and allow the rice to cool.
For a more crunchy consistency, grind the rice in a food processor.
For a finer consistency, use a coffee grinder (one that’s reserved for spices, not coffee beans)to grind the rice.
In a large bowl, combine the peanut butter, curry powder and, for some heat, the sriracha.
This can be done a night ahead.
Add the ground, toasted rice and gently mix to incorporate.
Shortly before serving, chop and add the fresh mint.
Pile about 10-15 basil leaves on top of each other and roll as if making a cigarette (like in the old movies).