White Bean, Mint and Cilantro Salad

Food 2012 009

Timing is a funny thing.

Not funny ha-ha. But funny-strange.

You can time a dish in the oven to perfection, you can catch the train right before the doors close, you can be in the right place at the right time with the right person.

You can also burn a batch of cookies, have similar train doors slammed in your face, miss opportunities, or get pooped on by a bird. (Which, I can tell you from experience, actually does fall into the funny ha-ha category.)

It’s all a matter of timing.

I guess what makes it funny (non-ha-ha) is that we can’t control it.  Things happen when they happen and we can’t do much about it, other than use our own time wisely.

We can put time into hanging with the people we love, caring for ourselves, and into the goals we want to achieve.

But cooking in summer? Well, ain’t nobody got time for that.

Continue reading

About these ads

Warm Red Cabbage and Corn Salad

In the past 7 days I:

  • Ate a silly amount of movie theater popcorn.
  • Ditto to mini Cadbury eggs. (Not the classic Cream Eggs, the milk chocolate ones with the crispy pastel-colored shell. Love.)
  • Wore workout clothes to run errands even though I wasn’t on the way to, nor coming back from working out. Sneakers paired with sweatpants make you look like a go-getter. Sweatpants with flip-flops make you look like a lazy college student. Fact.
  • Watched The Bachelor, Bring It On and Glee. (Not all on the same day. There would be no excuse for that.)

…I should also tell you that while I was watching that episode of Glee I was hula hooping pretty much the entire time. I don’t even like musicals. And I pretend hula hooping is exercise. I don’t know…

I am not particularly proud of these things, but I just felt like I should be completely… honest. About life.

Have I done anything redeeming this week?

  • I went to a Picasso exhibit (Culcha!)
  • We tried a new restaurant in Bondi.
  • I saw The Artist. (Silent movie! More culcha!)
  • I toasted a lot of coconut flakes and found various uses for them.

I also made this salad.

A good warm salad some how makes me feel better about my other, slightly shameful indulgences.

Balance. I think that’s what it’s all about. Get a dose of terrible reality television with a side of cubism. Wear your comfy clothes out in public when you’re grocery shopping, but put on a little pretty when you head out to dinner. Be 26 and buy yourself a hula hoop.

And leave a little room for some Easter-themed chocolate after the vibrant, crunchy, paprika-spiced salad.

Warm Red Cabbage and Corn Salad
(serves 4)
– 2 ears of corn, corn removed from the cob
– 1/2 red cabbage, shredded very thin
– 1/2 red onion, thinly sliced
– 1 clove of garlic thinly sliced
– 2 tablespoons olive oil, divided
– salt & pepper
– 1/2 teaspoon smokey paprika
– pinch of cayenne pepper
– 2 tablespoons crumbled feta cheese
– 2 tablespoons toasted pepitas
– a handful of chopped coriander

In a large pan heat 1 tablespoon olive oil over a medium high heat. Add corn kernels and season with salt and pepper. Cook, stirring frequently until slightly golden, about 8 minutes. Remove from pan and set aside.

Heat remaining tablespoon of olive oil over a medium high heat. Add onion and cook for 2 minutes until softened. Add garlic and cook for another minute. Stir in paprika and cayenne.

Add cabbage and salt and pepper to taste. Cook, stirring for about 2 minutes until the cabbage is just beginning to soften.

Combine cabbage with corn and let cool for 5 minutes.

Top with feta, pepitas and coriander and serve.