Thai Rice Salad

Menu: Vegetable Potstickers; Thai Rice Salad

Lessons learned:

1. I don't even miss the meat in these potstickers.
2. It's not that Ben stopped liking rice.  He just doesn't want to eat it with his fingers anymore.  I guess that's reasonable.

I don't remember the last time I enjoyed a Sunday this much.  And it was really because of everything I didn't do.  Didn't do chores.  Didn't run errands.  John made us breakfast!  Then we went running, then out to lunch at Chipotle.  Then we just hung out for the rest of the day.  I actually enjoyed just sitting on the couch and watching golf.  For like three minutes, I sat there and thoroughly enjoyed it.

Then I decided to go make the potstickers early so they'd be ready whenever we wanted dinner.  I was in a great mood when I started making them.  After a while, though, I was like "is it me or is this taking forever?"  Turns out I had made 64 of them.  That's cool, so I guess I made enough for next time, too!  Today was awesome.

I looked at a couple of different recipes for vegetable potstickers and just ended up winging it.  I crumbled up some firm tofu, then put some broccoli, carrots, bok choy, onions, and garlic in the food processor.  Mixed it all up with some ginger and an egg.  After that, same deal as usual.  But I did give them their own pretty plate this time.  They were really good, but I need to fiddle with the filling a little.  When I find the right configuration, I'll post it.

I also made another rice salad tonight, Thai-inspired.  It was actually quite popular over here.  I think it could be its own entree if you're in the mood for a light meal.

Tonight, Sophie's dinner was a quarter of a pear and some milk.  She had a small snack of pretzels after her nap, which she ate after she made them walk around and talk to each other for a while.  She didn't eat anything for lunch besides her leftover Cheerios from breakfast.  She did eat some French toast at breakfast along with her Cheerios.  I will not stress about this.  I will not stress about this.  I will not...

Thai Rice Salad
OK, this is my official recipe.  However, tonight instead of making the dressing below, I decided to finish off the cilantro-lime vinaigrette I made several days ago since I didn't know how long it would keep.

2 cups sushi rice
1/2 cup water
3 tablespoons fish sauce
Juice from 1 lime
3 tablespoons brown sugar
3 tablespoons minced lemongrass
1 teaspoon crushed red pepper
1 Asian pear, chopped (tonight I used one of the Bartlett pears that New Leaf had on sale last week)
1 cucumber, chopped
1 avocado, peeled, pitted, and chopped
1/2 cup chopped peanuts, or more to taste
1/4 cup chopped cilantro

At least two hours before serving time, cook the rice and refrigerate.  Make the dressing by whisking together the water, fish sauce, lime juice, sugar, lemongrass, and pepper.  Mix the pear and cucumber into the rice and add 3/4 of the dressing.  Mix in the avocado, peanuts and cilantro, and finish with the remaining dressing.

Makes about 4 servings.

UPDATE: I think sushi rice may taste the best, but when I'm just making it for us on a weeknight, I usually use brown rice because it's healthier and works pretty well here.