Tuesday, May 10, 2005

Ways to Avoid Writing

Dinner tonight was:

Grilled chicken satay in homemade peanut sauce
Ginger rice
Grilled baby squash
Edamame salad made with beets and basil and homemade Asian dressing

and for Bob, a glass of white zinfandal

I managed to kill about three hours, all told, between shopping and preparing, but it was a very good dinner, light on meat and heavy on vegetables. I’m taking the salad recipe with me to Rio Hondo. Edamama is rich in protein and psuedoestrogens and all sorts of good things.

I triedto convince Bob that the steamed baby beets were actually some exotic Asian vegetable, but he didn't buy it. He did concede that the salad was really tasty.

20 Comments:

Blogger Madeleine Robins said...

Wow. Can I come eat at your house?

Failing that, would you post the recipe for the salad? No one here except me would eat it, but I'd eat lots of eat...

May 10, 2005 10:50 PM  
Anonymous Autumn said...

I'm not a beet fan, but can I have the recipe too? I'm willing to give anything yummy a try.

May 11, 2005 8:14 AM  
Blogger Maureen McHugh said...

Edamame Salad with Baby Beets and Greens

4 small beets, trimmed, 1/2 cup of greens reserved
2 cups shelled edamame
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 1/2 teaspoons Asian sesame oil
1 teaspoon finely grated fresh ginger
2 scallions, finely chopped
1 tablespoon julienned basil

1. In a large saucepan, set a steamer basket over 1/2 inch water and bring to boil. Ass the beets, cover and cook over moderate heat until tender. Prepare edamame per instructions on the package. Rinse edamame in cold water to cool, then pat dry with paper towels. Peel and cut the beets into wedges (staining your fingers, of course.)

2. In a medium bow, stir the rice vinegar with the soy sauce, sesame oil and grated ginger. Add the edamame, beets, scallions and beet greens and toss to coat. Sprinkle basil on top before serving.

May 11, 2005 9:36 AM  
Blogger Demented M said...

Thanks for the recipe, I was just going to ask.

I do have one question, how does one 'ass the beats'.

Do I pull down my pants and moon them? Give myself copious bounty a beet massage--what? :)

Please clarify.

M

May 11, 2005 11:40 AM  
Blogger Madeleine Robins said...

Yum. Well, maybe I'll make it for me, since I'm surrounded by culinary cowards.

I'm assuming you meant "add" the beets? I did have a nifty thirty seconds trying to imagine what assing the beets might entail.

May 11, 2005 11:40 AM  
Blogger Demented M said...

Hah! I can't type.

That should say

...give my copious bounty a beet massage--what?

M

May 11, 2005 11:40 AM  
Anonymous Becki said...

Thanks--I'm a sucker for a good salad recipe. That sounds delicious. I, too, am unsure about how to ass beets, and worry that any form of contact with my ass, even visual, might compromise the flavor of the salad.

May 11, 2005 1:50 PM  
Blogger Maureen McHugh said...

Okay, I can't type. It is add the beets. But I am tempted to make up some complicated culinary thing about how assing the beets means adding them gingerly so as not to dye everything red or something.

But I suspect, like 'exotic asian vegetables' everyone would see right through the ruse.

May 11, 2005 3:23 PM  
Blogger Madeleine Robins said...

"Exotic asian vegetables" in the context of "assing" starts conjuring images of Bok Choi strip-tease...

May 11, 2005 3:29 PM  
Anonymous Anonymous said...

Maybe "assing the beets" is like taking them as a suppository. I admit you wouldn't taste them, but then I'm not a beet fan.

Levin

May 11, 2005 10:34 PM  
Blogger Responsible Artist said...

I am a beet fan and weirdly enough, i have fresh beets and edamame on hand. I'll make this tomorrow.

Like your other readers, I'm not afraid to ass beets.

May 12, 2005 3:23 PM  
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