A great day today – a combination of relaxing and productive moments, which is simply the best kind of day. Got a TON of errands done today, including picking up some fresh herb pots from a local farm. I don’t have much of a green thumb, but am determined to be better this year.
For dinner tonight, I made Satay Chicken. An excellent, flavorful dish, dinner was on the table in under 30 minutes. It was really, really good and I urge you to try it. I also made the Cannellini Bean, Red Onion and Arugula Salad recipe that I posted yesterday. A fresh yummy dish that is loaded with flavor. I love the peppery bite of arugula, and this is a healthy dish you can certainly feel good about eating. And lastly, in the freezer, I have Mint Granita that I’m still raking. A recipe from Dispensing Happiness, I think it’s going to be a winner.
This is shaping up to be a very busy cooking week. I have lunch duty for the office on Wednesday (we each have a day, making lunch for 4, so we cook once and have lunch taken care of for four days of the week), Supper Club (yup, it’s been a whole month since the last one already, can you believe it?) on Thursday and Brunch at my sister and brother-in-law’s on Sunday. So make sure you stay tuned this week especially for more upcoming cooking goodness.
And lastly, in the infinite wisdom of Tony Bourdain, in a recent episode of Cook’s Tour, he offered this: “What makes good food?” “A proud cook.” I like that. So that’s your lesson for today … be a proud cook.
Until tomorrow…
Satay Chicken
1 tablespoon olive oil
1 rotisserie chicken, taken apart, in bite sizes pieces
3-1/2 oz. snow peas
¼ cup cream of coconut
1 tablespoon crunchy peanut butter
2 tablespoons soy sauce
1 tablespoon ginger paste
¼ cup chicken stock
3 tablespoons brown sugar
¾ cup fresh cilantro leaves, chopped (reserve a few pieces for topping)
Peanuts
Heat a wok or large frying pan over high heat. Add the oil and chicken and cook for 3-4 minutes or until heated through. Add the snow peas and cook for 1 minute, then add the combined cream of coconut, peanut butter, soy sauce, stock, ginger paste and sugar and cook for a further 2 minutes, or until slightly thickened. Stir through the cilantro and serve over steamed rice. Top with a few pieces of cilantro and peanuts.
{ 6 comments… read them below or add one }
I love how you “lunch” at work! That sounds like a great idea. I’d love to do that at work but I’m afraid of some of the things I might end up eating for lunch. I kid you not; it is scary to see some of the things people consider food. I have a workmate that eats leftover hamburger helper and jello every day!
A proud cook! That is nice. Usually I am so insecure about everything…both my cooking and my writing. My BF doesn’t help…he hates my cooking and puts it down all the time. I try to remember that other people all love it, but it is so weird to live with someone who doesn’t want to eat what I cook…I have given up on feeding him completely.
The chicken satay sounds great. Where did you find ginger paste? I don’t think I’ve ever seen that???
Jennifer, I can completely relate. I’m definitely the most adventurous cook out of the group (with one other woman). They don’t eat any strong cheeses (i.e., bleu, goat, brie!, etc.) and eschew things that are departures from the norm. That said, I tone it down a bit, but try to slowly introduce them to new stuff.
Suebob – that’s horrible that your BF doesn’t appreciate your cooking. I’d stop cooking for him — no sense spending the time (and love!) for someone who doesn’t appreciate it, and worse yet, puts it down. I’m lucky in that The Husband will eat anything I cook. That said, I know some things he doesn’t like, and just make them for me or when he’s not there (i.e., ALL green vegetables!). As far as your writing, you’ve GOT to be confident in that … you’re making a living doing that, aren’t you? And if people are paying you for your writing, it means that others have confidence in your writing as well. I used to do a lot of freelance writing, but scaled back when we have Nicholas. I’m trying to get back into it, and am hoping the blog helps with that … the exposure can’t hurt. ;) Remember, no one is going to believe in you, if you don’t believe in yourself first.
And lastly, Shoezoo — I buy my ginger paste at Indian grocery stores. You can get plain ginger paste or ginger and garlic paste. I love how easy it is to use, especially given what a PITA it is to peel and chop fresh ginger! If you can’t find any in your area, drop me a line — happy to send you some!
I think you’re going to enjoy the mint granita; it has such a pleasant, yet milk, flavor.
Suebob? Anyone who takes the time to cook deserves praise. The way people live today…fast food, frozen dinners, and the like…and if the BF isn’t helping, he’s hindering. No Food For You!
I’ve read your blog, and I think you do a great job. So…ppppppppllllllllbbbbbbbttttttt to him. (That’s a raspberry, if anyone wondered.)
MILD! Not milk. I have to remember to edit my comments!