The kitchen however is closed today! I took the day off to recharge. You didn't think I was a super mom, did you? Well, one can try... Thankfully, I have a sitter twice a week to help keep my sanity. Don't get me wrong, I love my kids, but I just need to get away sometimes in order to be a good mommy. On sitter days, I either run errands, organize, clean, cook or just get out of the house all together. When I do get out however, I might end up in one of my favorite neighborhoods and just walk around. I feel so recharged and happy.
Don't worry though, we are still having home-made Mexican food. I had some leftover braised short ribs in the freezer that I pulled out. I tend to make this dish a lot and usually have it in a form of taco. It is so easy to make and absolutely delicious. I must however stay true to my blog and not post it! I promise though to have a Persian version soon. I did however make a Persian coleslaw which will go nicely with our tacos. It is so easy and light. I even bought myself a "SkinnyGirl Margarita" to see what the fuss is all about!
Persian Coleslaw
1 small white cabbage shredded (about 8 cups)
1 cup red radish – julienned (cut into long thin strips)
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh mint leaves
Dressing
¾ cup plain yogurt
¼ cup extra virgin olive oil
Zest of 1 lemon
½ cup fresh squeezed lemon juice
1 teaspoon sea salt
½ teaspoon fresh ground pepper
1/4 cup pumpkin seed - toasted
Put all the dry ingredients in a salad bowl and mix well.
In a separate bowl, mix all the ingredients for the dressing and pour over the salad and mix well. Sprinkle the pumpkin seeds on top.
Coleslaw
In a separate bowl, mix all the ingredients for the dressing and pour over the salad and mix well. Sprinkle the pumpkin seeds on top.
Persian Coleslaw
Cheers everyone!
