Ginger Soy Sunrise Salad

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Greetings and the best wishes for a fruitful and blessed Ramadan to you all!  So begins the holy month of Islam, whereupon lengthy days of fasting (yes that does mean no water either) are coupled with nights of prayer, gratitude and reflection (and some eating as well). At first glance you might say this comes at the most inopportune of moments, while I am in the midst of transporting my self and my worldly belongings to the opposite coast, a time that would by general consensus require a great deal of energy. Oh but how can we find energy when we can’t have a morsel of sustenance throughout the day?? As exhausting as it is (and as grumpy, curmudgeonly, demonesque, slightly irritable as I get), this is the time for utmost reflection and strenghtening of what lies within, and that type of strength far outreaches the mere physical variety (well, it should, at least). In other words, I’m hoping to be blessed with more peace of mind and a heart full of gratitude and calmness, the better to attend to the next few weeks of encroaching madness. In the process I also hope to extend that level of gratitude in sharing with those less fortunate. What better place than a food blog then to share the hopefully eventual food-giving exploits of charitability?  I do hope I have the chance to write up on something of that nature when the time comes.

But I digress. We begin Ramadan, so I begin with a recent salad the husband dubbed something along the lines of Ginger Soy Sunrise Salad (Unfortunately the full cheesy title escapes me now, but you catch the drift).  Because we get up to eat before the sun rises, this thematically falls in line with that. However if you’re to enjoy it in the evening, you might choose to dub it a Sunset salad, since that’s when the breaking of the fast commences. No matter the title, the salad is refreshing and sharp with just the right crunch and kick of spice. And it truly is a wake up call for your energy, with the hint of ginger and the morning-esque value of boiled eggs.  Plus, sunflower seeds just kind of fit the title all the more. I’ve made it a few times since, each with variations which I will include below.  And so, Ramadan Mubarak and consider this salad for a protein rich but light dinner piece. 20120716-211331.jpg

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V-Day Delights Part 2: Wrapping Up with Dinner

You can’t have a part 1 without its follow-up, so now that dessert and all its scintillating joy is out of the way, we can make our way through the dinner portion of Valentine’s Day evening.  Oy, just thinking about that dinner makes me hungry now; everything was immaculately executed for once—no hiccups, no over or under seasoning, just resplendent and fairly light dinner with an Asian flair.

Now, I have to give props to Guy Fieri (yeah that burly bleached blond chef who eats like an ogre on his Triple-D show).  Surprisingly (or not), he makes some really good food himself, and personally I enjoy watching him simply because he is not as pretentious as some of the Food network folks, and has good tips.  So When I saw a show all about wraps, I felt inspired to follow suit.

And so, I endeavored to make Asian Orange Turkey Lettuce Wraps, and Shrimp Rolls with a Pineapple Pickle Salsa (the pineapple recipe is all Guy’s).

I think the most amazing thing about the evening was that I was able to do accomplish all this at once in the span of two hours or so, along with the tiramis-who.

First up: Asian Orange Lettuce Wraps! Continue reading