After a long day of mostly unsuccessful outlet shopping (three pairs of pants at Banana Republic and a garlic press, when I’d gone for boots and tops) I stopped and did some errands (getting two Noah’s bagels to confirm I like them better than the local non-chain store and the library for White Tiger, which the book club at work is reading), and then I made dinner.
Lemon pepper salmon, Hungarian cabbage noodles, red curry green beans
I knew I wanted something healthy (I also bought fibrous cereal at Trader Joe’s after an associated aborted boot attempt this afternoon). I had salmon, so I put lemon pepper on it and baked it. I also had half of a small cabbage left, so I made Hungarian cabbage noodles (boil noodles, saute cabbage in a little oil, combine, add butter, salt, and pepper). And I had some green beans, so I tried something new.
Going off a recipe in the Ken Hom Thai cookbook for broadbeans I parboiled the green beans in the pasta water, then fried about two cloves of garlic in a little oil, then added the green beans, 1/2 T fish sauce, 1 T water, 1/2 tsp curry paste, and 1 tsp sugar. Fried a little bit, and voila! I was surprised how good it was! Now I know another good way to make green beans. And I bet it would work with other vegetables too.
