Mar 6th, 2006
Hi guys! Welcome to the new digs. I'm still tweaking things and adding functionality, but I think the site is stable enough now to show it off a bit. Various bits that don't go anywhere currently should miraculously start to work soon.
At some point other people we (gasp!) don't know might wander through this site - at least that's the plan. I've started importing your posts from the old site as comments. If you don't want any or all of them included just let me know and I'll take em down.
Since this is my brand-spankin' new site there should be at least a little new content, right? So here's a weeknight chicken recipe for you, as you can never have too many of those. (Unless you're vegetarian, or hate chicken, or have both arms in casts or are otherwise cooking impaired). My current kitchen goals are to add to my weeknight recipe repertoire and to actually include a vegetable that Jay will eat in each meal. (Ian currently won't eat any food classified as a vegetable, so the point for him is sort of moot.) To that end I broke down and wrote out a list of "Food Jay Will Eat" to help me in my menu planning. I believe the list totalled a whopping 20-some items. If I can locate it I'll post it here so you can feel my pain.
That being said, I've got to give Jay his props, he is actually trying new things. His lunch sandwich options have recently gone from one (peanut butter & honey) to three (we've added turkey and cheese and ham and cheese). That's a 300% increase! And yesterday we went to a deli and for the very first time in his six years on earth Jay ordered a sandwich and ate it. Turkey and cheese on whole wheat with nothing else on it - granted he only ate it to get at the chocolate chip cookie he really wanted - but still, actual food! That wasn't in nugget form! At an real dining establishment! Life is good.
Gosh, this was just going to be a quickie. I get to typing and sometimes I just don't want to shut up. Anyway, this Cashew Chicken is still nowhere near to being something either kid would eat. But it's tasty, healthy, and quick enough for a weeknight dinner. Add some rice, some carrot sticks and baked chicken breasts for the Picky Ones and you're set.
Cashew Chicken1 tbsp roasted peanut oil
1 lb boneless, skinless chicken breasts, lightly pounded and cut into thin strips
1 red bell pepper, very thinly sliced
1 yellow bell pepper, very thinly sliced
1 medium sweet onion (such as Vidalia), thinly sliced
1 tbsp sugar
1 tsp Vietnamese chili paste (or less)
2 tbsp fish sauce
2 tbsp low-sodium soy sauce
2 tbsp lime juice
4 heads baby bok choy or ½ head regular bok choy, halved lengthwise, then cut crosswise into bite-size pieces
1/3 cup raw unsalted cashews
½ cup loosely packed, chopped fresh cilantro
Heat peanut oil in a large nonstick pan or wok over medium-high heat until hot but not smoking. Add chicken, bell peppers, onion, sugar, and chili paste and cook, stirring often, until onion and peppers are wilted and chicken is tender and cooked through, about 8 to 10 minutes.
Whisk in fish sauce, soy sauce, and lime juice. Add onion-pepper mixture and bok choy. Cook, stirring often, until bok choy is just wilted, about 4 minutes. Add cashew and cilantro and cook for 1 minute more. Serve.
-Kathleen Daelemans, Getting Thin and Loving Food