Recipe: Rice Salad with Tuna & Capers and
Still haven’t thought of a cool name for my project. Here soon, I think the Williams-Sonoma project is just gonna stick. I definitely think this project is what I need right now. Believe it or not, I looked forward to cooking this meal all day. Work was annoying and I’m going through another period where I’m frustrated with everything in my life. But for some reason, the thought of cooking really made me happy today. I actually missed the last 2 days I should have cooked. I should’ve cooked this past Wednesday and Saturday, but I went out to dinner for my birthday both nights. I’ve decided that I won’t sacrifice life for the sake of sticking to a schedule.I want to cook on Wednesday’s and Saturday’s, but if something comes up…I’m flexible. And there you have why I cooked on Monday. I’m sure you didn’t need a dissertation on my cooking schedule. But you know I love to ramble. J
I’m not sure if I explained how I pick my recipes. I have a random number generator app on my phone. I set the lower and upper limits for the first and last pages of the cookbook. And I just shake my phone to get the next recipe I’ll cook. J Very geeky, I know. If I get a side dish, I decided I’ll do two dishes in one night. So maybe it won’t take 3 years to finish this exercise after all. Tonight I made 2 things I’ve never thought of cooking before: rice salad (who’s ever heard of that???) and Brussels sprouts (which I’ve hated my entire life). No matter how odd the recipe, I’m going to cook it. The fact I made Brussels sprouts shows my commitment because I promise you, I got my mouth popped more than once for refusing to eat my Brussels sprouts when I was little. One time, Mommy made me sit at the table until I ate them and I sat there for hours with my cheeks stuffed with Brussels sprouts. Haha! But low and behold, I believe I have been converted after tonight. The Brussels sprouts were really good. I simmered them in 2 cups of apple juice and 1 cup water, and after they were tender I marinated them in walnut oil (again, who’s ever heard of walnut oil???) and apple cider vinegar. And to top it off, I sprinkled them with toasted walnuts. If you hate Brussels sprouts, I swear you have to try these. They are delish. Since I have my resident guinea pig in town right now (Terraun), I’m making him test all of my recipes too. And I’m proud to say, he really liked them too. And he also hates Brussels sprouts. So needless to say, the fact that I got someone to like a food they have hated all of their life was the highlight of my day. (Oh and FYI, I’m not supposed to mention Terraun liked Brussels sprouts, something about an image he needs to uphold…)
I have to admit, I wasn’t as fond of my second recipe, rice salad with tuna & capers. For one, even though I followed the recipe to a T, the rice turned out really clumpy. So somehow I missed something. According to the picture in the book, it shouldn’t be clumpy at all. Oh well, it happens.Another thing that I wasn’t crazy about, it has a really distinct tuna flavor. It wasn’t terrible tasting, just different. I did like the saltiness of the capers. And it’s definitely a healthy meal.There is a ton of protein in this dish. I was surprised, but Terraun liked this one. So I’m 2-for-2 with him tonight. I was just 1½-for-2 with myself. J
My next recipe should be an adventure: Thai-Style Curried Chicken Soup. It’ll be an adventure because at least 3 of the ingredients I’m pretty convinced I won’t be able to find in the
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