You all know I love food. The more exotic, the better tho I am not at all opposed to a McD’s Filet o’ Fish and their fries really are the best in fast food. Anyway, today I self-indulged with a trip to Savannah (and a Filet o’Fish) (with fries) (and a coke) to visit my 2 favorite food stores:
Han’s Asian Market (sorry no website) and Brighter Day where I indulged in my love for all things Asian and Bulk.
Han’s smells good, like kimchee and curry and indefinable soy based sauces. Mr. Han doesn’t speak great English and his little shop carries a wonder of delights, all of which he’ll tell you about. As I walked in I was followed by a big tall 60-ish man with a confederate flag tattoo and mustache, he hollered out to Mr Han “Hey Buddy! Where’s ya wife? Got inny Kimchee?” Mr Han handed him a humongous jar and then the man went to looking at the noodles. Another Asian fellow asked him if he’d ever had shinshin noodles and the guy answered “No- are they spicy? I want spicy!” so the younger fellow showed him the spicy ones and they man bought a whole crate of them “Man, I love this Asian spicy stuff, nothin’ like it!” I commenced to loading my basket with ban pho (rice noodles), rice angel hair, buckwheat soba, assorted curry pastes and YAY! Spring roll wrappers! Now I can use that filling Jerseychick made when she was here! AND a big tub of kimchee because Terry’s kinda nuts for the stuff.Checkout with Mr Han always involves a handful of sesame candies once you’ve paid, a little Asian lagniappe.
Onward and inward…
At Brighter Day I tend to go a little nuts. Ok a lotta nuts. I do love me some grains, whole unpolished grains of every sort. It was the one thing I resented deeply about the kidney diet. Whole grains are full of potassium, and a no-no, but last check up Dr. Courage gave me the go-ahead to return to whole grains SOOO…BD was kind of like being in a candy store.
Hard winter wheat
Multi grain blend with wild rice
Israeli couscous (like little pearls)
instant hummus mix
aaaand tho I have no intention of eating or cooking with it:
A bottle of Dr Bronner’s Peppermint Castile Soap, because it’s summer and taking a shower with Dr Bronner’s is like jumping in a cold creek and you smell like peppermint candy afterwards.
All without worry of leaving Eli at home to himself because he’s at camp.
Tonight will involve the couscous:
Israeli couscous salad
3 cups (homemade) chicken broth (or the boxed stuff), brought to a boil
2 cups Israeli couscous (ptitim is another name for it)
Stir the couscous into the boiling broth, cover and remove from the heat and KEEP COVERED while you prepare everything else, and for at least 15 minutes.
While that’s doing it’s thing:
1 medium Vidalia or other really sweet mild onion, coarsely chopped
some olive oil
1 green bell pepper, chopped the same size as the onion
a spoonful of minced garlic (or a couple of cloves, minced)
3 roma tomatoes, chopped ditto
1 cup pearl mozzerella (fresh mozzerella in these little bitty balls, or get a hunk and cut it into little bits)
A generous handful of fresh oregano, chopped fine
an equally generous handful of fresh parsley, chopped fine
a drizzle of olive oil
a drizzle of rice vinegar
some fresh ground black pepper
maybe some salt to taste
Once the couscous has been set to cook and is out of the way for a bit, put some olive oil in a skillet and cook the onions until they are translucent, then add the garlic and cook for a minute more, to kind of take away the sharp edge of the garlic. Throw in the chopped peppers and tomatoes and stir around a minute, then take it off the heat and let it cool.
Fluff up the couscous, test to make sure it’s done (so it doesn’t have a hard bite, it should be like al dente pasta). Let the couscous cool for a while. Then when everything is about room tempurature, mix the sauteed vegs in with the couscous, and add everything else, mixing up good to make a salad. Adust the seasoning to suit your taste.
This would be great with feta cheese, and/or some kalamata olives, maybe some lemon zest, but I am still watching the salt intake (thus the homemade broth- no salt) so feta and olives are kind of off the list at the moment.
If you’re the kind of person who, like me, has issues with raw onions, or onions that have been added raw to a recipe before it’s cooked (say, into a quiche or a casserole), and they do unpleasant and socially unacceptable things to your digestive system, try cooking the onions before adding them to anything. Sautee them until they are translucent and even turning a little brown. This volatilizes the nitrogen based gasses in the onions that are often the source of the digestive issues. It won’t solve every problem (like, if you’re allergic to them), but it will definitely probably help with that issue.