The DiploMan and I have been trying to get back into shape lately- me after a long string of health problems and him because I wasn’t in town to feed him properly (kidding, sort of).
We’ve been doing P90x every morning for the last few weeks, and though I’m not newly ripped like the DVD covers indicate, I can do a few more push ups than when I first started. That, and I can recite lines from the workout videos. Lines like,
So anyway we’ve been working out, and trying to eat “right” too. Eating right means more greens and less meat, more raw foods and salads, and more home-cooked meals. Basically like how we used to eat in California, minus In’n’Out. Mark Bittman, eat your heart out.
Eating out in China can, unfortunately, be much cheaper than cooking at home. Especially when we’re trying to recreate some of the meals we’re used to eating back in the States. But, that’s what the COLA adjustment is for, right? Frisee that costs $10!!
I’ve been making trips to the wet market and the supermarkets more frequently, because I find that a stocked fridge = a healthy diet. It’s a good trick, not to mention the onset of rotting vegetables renders it completely unreasonable to dine out for the third night in a row. But the problem now is, there are nubs of vegetables stored, leftover, in Ziploc bags scattered throughout our fridge, in addition to tiny portions left over side dishes in pyrex containers beginning to stack up.
Apparently a stocked fridge=lots of leftovers + a really stocked fridge. uh-oh.
There needs to be a way to clear out these leftovers. Enter, the salad.
I like to think I’m a master at making salads. I’m not going to be modest here, people. Ask any of my old co-workers in NY, and they can tell you it’s true. I can make a damn good lasagna and braise some crazy flavorful meat dish, but I really prefer to show off my culinary prowess by bringing a high-end salad bar with me to a pot luck. Don’t think it hasn’t been done.
Combining leftovers on top of a plate of greens can be an easy weeknight salad, just like pureeing leftover bits of vegetables with some lemon and oils can make a zesty dressing. And that’s exactly what a did a few nights ago, when I threw in all sorts of scraps and bits into a salad and dressing combo.
Because “mint-pea-cilantro-half a lemon-olive oil-garlic-honey-shallot dressing” is way too much of a mouthful, let’s just call this the “fridge full of Ziploc bags dressing”.
*Also, I’d like to add that this dinner was made after a failed attempt at Bulgogi. So don’t think I’m getting totally nutty healthy and righteous on you just yet.
- 1/2 cup frozen peas
- 1 shallot
- 1 clove garlic
- 5 sprigs fresh mint, leaves only
- 1/2 bunch cilantro, leaves only
- 1 Tbsp. honey
- 1/2 lemon
- 2 Tbsp. red wine vinegar
- 1/2 cup Extra Virgin Olive Oil
- Salt and Pepper, to taste
- Put peas in boiling water for a few minutes until tender. Drain.
- Add all ingredients in a medium bowl, and blend with an immersion blender. Season liberally with salt and pepper. Allow it to sit for 5 minutes for the flavors to meld.