Sugar buzz wearing off? Yeah, me neither. Time to step away from the candy bowl and focus on savory cooking again.
Thai-Style Fish Cakes, or Tod Mun, are a staple appetizer at almost any Thai restaurant around. I think of them more as dinner, serving them in cups of lettuce with tons of fresh herbs. David Tanis, in the NY Times, makes his with scallops (but you can sub a nice white fish if you like) and serves them with a Ginger, Cucumber, Carrot and Cabbage Slaw. The cakes are rich so you need that crunchy bite from the slaw. Kaffir lime leaves add a distinct Thai flavor that gives the cakes a refreshing bite. If you can’t find them, substitute the grated zest of one lime instead. Tod Mun are perfect party food as you can assemble the fish cakes early in the day, or even the day before, and keep them refrigerated until you’re ready to cook. If you want to make the fish cakes for a party, keep them silver dollar size and top each with a spoonful of slaw.
Brussels sprouts have grown on me the past few years. Usually I prefer them roasted to a crispy crunch, transforming what can be pungent and blah to sweet and fantastic. The Washington Post’s recipe for Roasted Brussels Sprouts, Sweet Onion, and Apple is a quick fall side dish that works on a busy weeknight or next to the turkey on your Thanksgiving table. The reduced cider sauce provides a nice sweet balance to the sprouts’ savory flavor. Plus, cruciferous veggies like this (also broccoli, cauliflower, kale, etc.) are anti-oxidants, may lower some cancer risks, are packed with folic acid, and have more vitamin c than most of the fruits you eat. Good and good for you…gotta like that.
Chickpea Stew with Lamb Meatballs…I’m making this, now. I haven’t even eaten breakfast but this looks so incredibly amazing to me that I’m heading to the store asap for the ingredients. Hugh Fearnley-Whittingstall, from the UK’s Guardian, writes all about low cost/high nutrient-packed chickpeas (a.k.a garbanzo beans). I’ve been a fan for years and always keep a few cans, and some dried, in my pantry. The canned version actually holds up well and is a simple way to add protein to soups, stews, and salads (just give ’em a good rinse before you use them). The cumin and cinnamon in the lamb meatballs make this stew fragrant and reminiscent of Mediterranean cuisines from Greece to Morocco. If you used the canned chickpeas here this will take under an hour and, just look at it…I’d say it’s well worth the time.
Happy Reading and Happy Cooking!