salad

The Part of My Becoming

There is a certain part of all of us that lives outside of time
– Milan Kundera

I forgot how therapeutic cooking is. Chopping, pounding, stirring, tossing.. the perfect mindless activity while I self-doubt my parenting method. Let him be. No, he doesn’t understand yet. Let him cry a little. 30 mins is not a little! Besides, he’ll outlast you. Ahh, the never ending argument. Our little guy is headstrong. When he wants something, he will fight for it till he gets it. And when we finally give in, he will let you know he wasn’t happy that you did not just succumb since the beginning. Daddy’s attempt to show who the boss is met with equal fervor. And daddy’s is not winning…

Lentil & Brussel Sprouts Salad 2

Brussel sprouts are a vegetable that only now I taste and discover. Its bad rep goes for a mile, H doesn’t really like them. Then in my attempt to convert him, I bought a kilo of it. One you-must-be-joking kilo of brussel sprouts. Hey, I bought 200 grams of it (about 10) and ate in one sitting. So I figured one kilo between the two of us is possible. Until H informed me that he’s gonna be away for a week. How convenient.

Anyway, this is a recipe from Happy Yolks that I barely modify. I found the salad to be delicious and filling. I would certainly make this again when H is back home. The only thing I would do differently is probably cut the pears thicker. Comice Pears are in season and they are really delicious. When I cut them thinly like I did here, the sweet juicy taste is overshadowed by the dressing, which is a shame. That or add them to the bowl last. (more…)

Advertisements

Let’s Get Bloomin’

Spring Panzanella - Asparagus, Peas, Radish 03
I am thankful. Looking at the women in my family, I don’t know how I arrive at my pregnant silhouette. 36 weeks and 10 kgs heavier, my weight gain is largely concentrated in my protruding belly. Yeah, okay, my hip, ass and cheeks are widening as well, as my husband likes to pinch them whenever I ask “do you think I ate too much?” So I’m not complaining. But what is getting me is how big my tummy is. It’s driving me CRAAAAAAAAAAZZY. Do you know how difficult it is to save that piece of chocolate on the floor from the 5-second rule??? I couldn’t roll myself off the sofa, I couldn’t tie my shoelace and whenever I thought, yeah I can unplug the phone charger, I realize I can’t even reach the socket with bended knees! How frustrating! Though to be fair, I need to mention the benefit too. The best thing about my belly is that I have a larger body surface to catch food crumbles for after snack that’s kinda nice (H would cover his eyes whenever I have Homer moments like this).

So I really can’t wait to get back in shape. Not shape shape like supermodels quick, but just getting back to my old life where I can climb the stairs without huffing and puffing, where I can get out of my red reading chair, where I can paint my toe nails again without straining any muscles. That and wear some nice clothes too. My clothes, not H’s that don’t even cover my belly.

Asparagus
Garlic Parmesan Croutons 02
Spring Panzanella - Asparagus, Peas, Radish 05
So this morning, I woke up determined to get my body back. I went to the market and spent some good money on fresh vegetables. I huffed and puffed and lugged the bags home. I made this for lunch. Spring is here so let’s get blooming. (more…)

And In That Moment, We Were Infinite

Tofu & Tempeh Salad with Peanut Sauce 01
Peanut Sauce 02Tofu Tempeh Salad 4Tofu Tempeh Salad 5Tofu Tempeh Salad 7

I’ve been religiously following a documentary called Baby Boom, showing what happens in the largest maternity ward in Ile-de-France (where Paris is located), who counts 4,200 births every year or over 10 babies every day. 50 cameras are installed all over the hospital recording the midwives, couples’ journey from their arrival at the hospital until birth of their baby, including interviews with parents-to-be and occasionally, their families. I love the show so much, not only because it is insightful on how my delivery is going to be but also because I understand that every birth, every baby is special. I get that now. Everyone has their own story and the producers/editors of this documentary are able to capture the deeper side of each story, eg. how much more sensible the midwives are towards 16-yo mother-to-be, the different futur papa (those who can’t stop smoking, those who talk to the baby in the belly to come out, come out and play, those are more anxious than their partners, etc). At times the stories are funny (dad fainting as soon as baby laid on the mom’s chest, dad eating pizza in the birth room while mom struggles with contraction), at times heart wrenching (baby not breathing, new parents praying together after delivery). It’s a wonderful documentary and according to my spanish friend, similar program exists in Spain. So if you get a chance to see one, I’d recommend watching it.

Anyway, here’s a simple salad that I like to treat myself to. Made simpler by the ready made peanut sauce. The Indonesian Embassy in Paris has a canteen/mini mart that’s open to public, so you can go there to have lunch or just stock on ingredients like this peanut sauce, tempeh, candlenuts, sweet soy sauce, sambal ABC, Indomie etc. This is a big portion of salad for one, good to make when you want to clean out your fridge.

P.s. The prawn crakers is a must. You have not lived until you eat prawn crakers dipped in peanut sauce. (more…)

Not Long On The Plate

Fattoush

It has been really hot, at times hitting 35 C. I don’t know how the kids can find the energy to run around and play. I just want to lie down and melt. Even the grass is really warm and so is my picnic mat.  I live near the forest, my complex has lots of big trees, which supposedly make the area cooler than in the city but truthfully? It doesn’t feel any different. It’s just HOT.

So when I come home, I want to eat something cooling, something light, something quick, because I’m fainting. And fattoush has been the answer for me. It is especially nice when I step on the weighing machine too!

(more…)

When Lentils Go Dink Dink

Lentil Salad Smoked Salmon Green Apple Radish Mint

How do you like your lentils? In a soup, I like them mushy thick. As an accompaniment to a meat protein, I like them in rather soft. But in a salad, I like my lentils to make a ‘dink dink’ sound when they fall onto the plate.

Radish Blonde Lentil

I made this earlier today in what I hope a good attempt to add a balanced meal into our diet. H is very much a sandwich guy. As long as there’s a bread (yes), a good cheese (always), and anything from ham, sausage, or tuna (plenty to all three), he would be happy to run on his own. Forget about the salad nor the fruits.

Truth be told, I’m rather egoist in this matter: I get bored easily so I need to try new things every so often.

Lentil Salad with Smoked Salmon, Green Apple, Radish & Mint

This salad is rather whimsical in terms of ingredients and flavors. Each of them have their own bold flavor. The lentils are nutty, the salmon earthy, the radish bites sharply, the green apple is nicely sour & crunchy and the mint is refreshing. So I made vinaigrette with Dijon mustard to go along with it. It is a nice summery salad that you can ship onto the table in no time at all. My kind of salad.

(more…)

Hey! We’re Not Rabbits!


Yeap, that’s what H says when I offered him this cabbage salad for lunch. But how are we going to go meatless if we aren’t even trying?? Eventually we added 2 tins of tuna. Anyway, I’m glad for the change of salad.  I have enough of lettuce and is craving for something different. And this crunchy cabbage just might be the cure.

CABBAGE SALAD WITH WALNUTS AND TUNA
(inspired by The Edible Perspective)
serve 2

3 cup shredded red cabbage
1 cup shredded green cabbage
1 medium carrot, grated
handful of walnuts, roughly chopped
2 tins of tuna, drained

  • Wash the vegetables & toss everything together. Serve with the lemon honey dressing

LEMON HONEY DRESSING
juice of half large lemon

1 tsp garlic confit
1 tbsp honey

1/4 cup olive oil
pinch of salt 

  • In a bowl, whisk the lemon, honey and garlic confit until it forms a thick paste before slowly adding the olive oil. Season with salt & adjust if necessary.

Note: Skip the tuna, if you want to make it a meat-free, light meal. Or substitute it with sharp cheese. The salad is refreshing.