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.
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)
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.