Hi again. Just checking in with more Primal recipes from the past week. Gil’s birthday was this weekend, so we celebrated with lunch at Mistral Restaurant in Princeton Saturday afternoon. I’ve been dying to go back ever since the photoshoot I did there over the summer and am happy to report that time didn’t cloud my memory at all; the food was just as fantastic as I remembered.
But even with the extravagant dining, I made the smartest choices I could — cheese plate for dessert, no bread or anything with wheat explicitly listed on the menu — and walked out without feeling cheated in any way.
I mentioned our love of Thai food in my last post. Specifically, there’s an amazing warm coconut milk and peanut butter salad dressing that our new favorite local Thai restaurant (Thai Jasmine in Bloomingdale, NJ) makes, and I decided I needed to have a go at it. Extensive online searching didn’t turn up anything that sounded quite right, so I turned to my copy of Real Thai: The Best of Thailand’s Regional Cooking and found just the thing! I used a full can of coconut milk instead of just one cup as directed in the recipe, but found the balance of the rest of the ingredients — sweet, salty, sour and spicy — undiminished. It topped a simple salad of shaved Napa cabbage, baby spinach, cilantro and lime juice.
But man does not live by salad alone, so I made a rich carrot soup to accompany it. You can see from the photo at the top of the post that it was vibrant enough to ward off even the grayest day. Again, the key to Thai cooking is balancing the various flavors and even though this recipe isn’t in any way traditional, I think I did a pretty good job of it. I roasted the carrots to heighten their sweetness so I wouldn’t have to add sugar to the dish, added some cauliflower to keep the texture smooth and velvety and spiced it up at the end with a judicious sprinkling of dried Thai red peppers. Check out the recipe at the end of this post.
After being cooped up in the house for the better part of a week, 15 degree temps were NOT going to keep us from our regular Sunday morning greyhound hike. We were all going a little stir crazy. While doing about four miles bundled up will keep you from freezing in place, it still took several hours (and a long nap) to warm up once we were home. This chili took the last of the edge off. I made it with grass-fed beef and about a cup of smoked brisket that came home with us after the Christmas holidays. To amp up the nutrition, I added lots of carrots and celery, then finished it off with mustard greens and baby spinach leaves. Grass-fed cheese and pickled jalapenos added creaminess and a vibrant pop of flavor.
And then we went really basic for lunch today. I microwaved two sweet potatoes and topped them with some grass-fed butter and sautéed garlicky leftover greens, featuring the undressed leftover salad from above with mustard greens for flavor. And for such a simple lunch, it was packed with flavor. Definitely a winner and something that can be put on the table in less than 30 minutes.