Month: May 2019

Hub’s Peanut Butter Cookies

Hub’s Peanut Butter Cookies

I’m a cookie person as far as dessert goes.  Ok, a cookie and cake person.  Alright fine!  I’m a cookie, cake, and brownie person.  Happy?  Geeze!  As cookies go, however, peanut butter cookies are my least favorite.  They’re just so….plain.  I like a snazzy cookie. …

Ahi Nicoise Salad

Ahi Nicoise Salad

The greens have been rolling in from the farm like crazy.  Not my farm, but a local farm we are friends with…DC Roots!  I love their stuff so much!  And they grow gorgeous greens.  The point is, we’re eating a lot of greens right now. …

Larb Love Lasts

Larb Love Lasts

I’ve been busy farming.  I really need three of me.  One to farm, one to cook, and one to sleep.  Then I could do a round robin.  Speaking of birds, we have a bird nesting under the porch roof.  Now we have to avoid that entrance to keep the bird from fleeing the nest.  Because I’d feel bad if the eggs didn’t make it.

My favorite thing right now is paper plates.  The less dishes I have to do the better.  Some days it seems like all I do is wash dishes.  Yesterday, I did three loads.  So last night I served dinner on the paper plates.  Again.  So?!  You shushit.

Anyway, I made larb last night.  With…you guessed it….pork.  It’s everything I love about Thai food.  It’s sweet, sour, salty, and fresh with lots of bite, heat, and crunch.  And it uses ground pork, of which I have plenty.  Perfect!  Enough talking…just make it already!

Print Recipe

Pork Larb

Ingredients

  • 2 lbs ground pork
  • 3 tablespoons toasted ground Thai glutinous rice
  • 1/2 cup lime juice
  • 2 tablespoons peanut oil
  • 1/3 cup Thai fish sauce
  • 1/3 cup sugar
  • 2 tablespoons crushed red pepper
  • 1 shallot minced
  • 1 half red onion sliced thin
  • 1/2 cup roasted unsalted peanuts
  • 1 knob ginger peeled and julienned
  • 1 bunch mint leaves torn
  • 1 bunch cilantro destemmed
  • Lettuce cups of your choice or baby greens

Instructions

  • In a small skillet over medium high heat, toast the rice until dark golden.  Remove from heat, pour into a mortar and pestle or clean coffee bean grinder and grind to a fine powder.
  • In a skillet over medium high heat, brown the pork in the peanut oil.  Add the lime juice, fish sauce, sugar, and shallot.  Lower the heat to medium low and cook until the liquid has reduced significantly, about 20 minutes, stirring to prevent sticking.
  • Add the crushed red pepper, the rice powder, and the peanuts and cook for about 5 minutes.  Fold in the ginger and the onions, cooking for another 5 minutes and remove from heat.  Serve with mint and cilantro with the lettuce.  Enjoy it with an ice cold pilsner!
Single Mom Chronicles May 13th 2019

Single Mom Chronicles May 13th 2019

Wilted lettuce salad.  Sounds kind of unappetizing.  But if your kid isn’t into roughage, this salad is for you.  The ingredient list is short and cheap.  Just the way I like it.  Gramma used to make this salad after a morning of having bacon for…