A mrs pleasant original
A mrs pleasant original
Hey! Mrs. Pleasant is looking for a couple of interns. Both positions could turn into paying part time jobs but for now it would be for experience and of course I could feed you. :) A passion for healthy living, a desire to learn and grow and an easy going attitude is all that’s needed.
Marketing/PR Intern- You would help me spread the word about meals plans/delivery,cooking classes & events through dropping off my cards and flyers on a regular basis and posting on craig’s list, help me research future class/event venues and do some grant writing if possible. It would be 10-15 hrs per week.
Baking/Delivery Intern-Help me on a regular basis with baking low fat,vegan and gluten free baked goods and help me drop them off as needed. This would be 3-5 hours per week.
If you’re interested please email me at Emily@mrspleasant.net with your resume and alittle bit about yourself.
Thank you! :)
Here’s some of the food for the aquariam shoot… (quinoa salad with feta & zuchinni, Indonesian rice salad and curried chicken salad sandwiches. Not pictured falafel)
Here’s a great found recipe/article by ELAINE LOUIE from The New York Times. I posted the recipe but for the full article go here:
Stir-Fried Vegetarian Glass Noodles, Malaysian Hawker Style
Yield 1 large serving
Time 50 minutes
For the noodles:
3 ounces dried glass noodles
For the cooking sauce:
2 tablespoons tamarind paste
2 teaspoons soy sauce
1 teaspoon Indonesian sweet soy sauce, preferably ABC brand
1 teaspoon oyster sauce (optional)
1 teaspoon sesame oil
1/2 teaspoon hot chili paste
For the garnish sauce:
2 tablespoons Thai chili sauce
1 tablespoon fresh lime juice
1/2 fresh Thai bird chili pepper, seeded and minced
1 clove garlic, minced
To finish and serve:
3 tablespoons canola or other vegetable oil
1 large egg
2 cloves garlic, minced
1/2 cup julienned carrot, in 1 1/2-inch lengths
1/2 cup Chinese garlic chives or other chives, in 1 1/2-inch lengths
1/2 cup trimmed, julienned green beans, in 1 1/2-inch lengths
1 cup bean sprouts
1/2 lime, cut into wedges.
1. For the noodles: Soak the dried glass noodles in 4 cups of warm water for 30 minutes. Drain and set aside. While the noodles are soaking, prepare the cooking sauce and the garnish sauce.
2. For the cooking sauce: In a small bowl, mix the tamarind paste with 3 tablespoons water. Using a metal spoon or your fingers, break the tamarind into small pieces to infuse the water. Allow to sit for a few minutes. Place a small strainer over a clean bowl, and strain the tamarind mixture, squeezing on it to remove all liquid; discard the solids. There will be 1 to 1 1/2 tablespoons of a slightly thick liquid. Add the soy sauce, sweet soy sauce, oyster sauce, sesame oil, and hot chili paste. Mix well, and set aside.
3. For the garnish sauce: In a small bowl, mix together the chili sauce, lime juice, minced fresh chili, and garlic. Set aside.
4. To finish and serve: Place a wok or large sauté pan over medium-high heat. Add 2 tablespoons of the canola oil, and heat until shimmering. Add the egg, and when the bottom and edge are starting to form a crust, flip it, and stir fry until golden and almost crisp, breaking into rough strands. Add remaining 1 tablespoon oil. Add garlic and cook until fragrant but not brown, about 30 seconds. Add carrot, chives and green beans and stir-fry until crisp-tender, 1 to 2 minutes. Add noodles and continue to stir vigorously to keep the noodles from sticking, about 2 minutes. Add cooking sauce and bean sprouts; toss well and stir-fry for 1 to 2 minutes. Drizzle the garnish sauce on top of the noodles as desired, and serve with lime wedges on the side.
Source: Adapted from Simpson Wong, Cafe Asean