After eating chips for dinner last night (and not even the British kind!), I was feeling very much in need of something healthy tonight. Quick and easy chicken stir-fry to the rescue! Seasoned with ginger, soy sauce, rice wine vinegar, chilli flakes, a dab of miso and fresh spring onions and coriander added at the last minute.
So much better.
I’ve mentioned before that I love Wahaca in Covent Garden, and one of its small charms is that they give away matchbooks that have chili seeds in them instead of matches. I planted them in egg cartons a few weeks ago and had just about given up hope (I never expect to be able to grow things because my track record is terrible. I killed a bamboo in about ten days once, to give you an idea of my gardening skills).
But look, I have a baby chili! I’ll let you know how it gets on…
Via Marion Nestle I learned last week that half of all infants born in the US are eligible for enrolled in WIC (Special Supplemental Nutrition Program for Women, Infants and Children). The program provides food aid to “low-income pregnant, breastfeeding, and non-breastfeeding postpartum women, and to infants and children up to age five who are found to be at nutritional risk.” It was the fastest-growing food assistance program in 2008, with an average of 8.7 million people enrolled each month (USDA report here).
I don’t have anything to add, I just found the stat shocking.
This recipe made me think immediately of my sister…goat’s cheese wrapped in bacon? Sign her up!
The inevitable happened last weekend, and I didn’t make it to the farmers’ market on Saturday. Jesse and I had made a rare venture out of the neighborhood and we were having such a nice time I couldn’t be bothered to rush back just for a few pieces of chicken. Besides, I can make do for a week, right? And there’s lots of nice takeout around, right?
So, three meals in and no-meat-in-the-house week is going OK. Though clearly it could use a better name. Monday was chickpea curry, which I’ll post about if I ever get the recipe sorted out, and Tuesday was Jesse’s favorite, Thai curry soup.
Last night, however, was far and away the winner: cold sesame noodles. I love this dish, and since I avoid chinese restaurants in London and can’t make a good peanut sauce, it’s been a long time since I had it. But I saw a recipe on Smitten Kitchen last week and thought I’d give it a go. It was perfect. I was so excited! And I’m thrilled I get to have the leftovers for lunch today!
To make the sauce, puree:
So comically ugly I had to include it
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
1-2 tablespoon chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons rice vinegar
1 1/2 tablespoons Asian toasted sesame oil
1 tablespoon honey
Heat – I added a few good squeezes of sriracha, but add however much or little chili sauce you like
I tossed this with 250 grams of soba noodles, cooked and rinsed, and a chopped red pepper and half a cucumber. It was really, realy tasty.
Full recipe on Smitten Kitchen.
My spice cabinet before
This is the disaster that was my spice cabinet until recently. I couldn’t see what I had at all, especially on the second shelf, and often ended up buying duplicates.
Some of my duplicate spices
I couldn’t live with the chaos anymore, so I found a new solution. Continue reading
Besides food (charoset, latke batter, applesauce, a bit of lamb, etc, etc), I had a lot of ingredients left over from our Jewish food extravaganza the other day. I already told you about the chicken curry salad I made to utilise the chicken that went into our stock, but I still had feta, greens (pea shoots, spinach, kale), yogurt, and dill sitting in the fridge. As I’m trying to waste less food at the moment, I consulted Epicurious (who else?) for recipe ideas.
Searching “feta greens” turned up this recipe for penne, green olives and feta as the third option, so I went with that. I don’t eat much pasta these days (I think my days carbo-loading as an athlete put me off the stuff), but I find fresh spring pastas more appealing. I made some modifications to the recipe, namely leaving out the green olives because I hate them and all their relatives. I also didn’t use parsley because I didn’t have any, and a quick internet search persuaded me I couldn’t use coriander in its stead (digression – who are all these people who apparently harbor a deep hatred for coriander? It’s such goodness). The result was easy, healthy, and tasty. My one recommended change would be to chop the spinach.
Fresh yogurt and dill biscuits
The Kitchn then fortuitously posted a recipe for biscuits made with yogurt and dill, which killed my two other leftover birds with one stone. Before our British readers get too disgusted, American biscuits are savoury. I was able to whip up the dough in no time flat, thanks to the food processor. I had to add a bit of milk to the yogurt specified in the recipe to make the dough wet enough to totally combine. I’ve cooked the biscuits in small batches as I wanted them and left the rest of the dough in the fridge so I can always eat them piping hot. Yum!
Posted in Health, Ingredients, Recipe
Tagged biscuit, dill, easy, feta, greens, healthy, No meat, pasta, yogurt