Pot Shots – Part 2
I thought I’d share some dishes I’ve created lately and how they worked from a non-cook’s perspective. Who are you going trust, someone who loves to cook or someone who hates it and does it anyway? I speak the truth yo.
Just like the Cod dish from Pot Shots – Part 1, this baby provides protein, veg and fruit in one plate. I can’t tell you much I love that. I double the asparagus and really amp up the orange juice and zest – in fact the whole recipe is a bit limp (Fitness Magazine, sheesh) so just add more of everything! This dish is so good my Mother-in-Law took the recipe home with her.
Not a pot shot but a delicious salad from Martha Stewart. As good as it looks and if you’re like me you have these four things on hand all summer long. I imagine you could substitute nectarines or any stone fruit. Make sure they are really, really cold before slicing. Oh Martha. *swoon*
We’re about to go on vacation so I wanted to use all the fresh tomatoes our neighbors gifted us. With onions, garlic, parm, salt, pepper, oregano, red pepper flakes and HALF AND HALF, this melded nicely before going in the freezer. I love that stick blender – if I cared more about cooking I would go as far as to say it was my favorite kitchen tool. I really enjoy smooth food. Enough already with all this mastication. ISN’T IT ENOUGH THAT I COOKED? God, it never ends. With this stick blender, I am fully prepared to lose all my teeth and survive.
Chick Pea & Cashew Coconut Curry
There’s no recipe linked because I made this up. I was ready to make a chicken curry until I opened the package and nearly threw up. Turns out chicken can break bad. With no other protein in the house I was off to borrow some tofu or potatoes from our neighbor but he wasn’t home. No worries because I am
a genius* resourceful.
We are a semi (?) Indian household so we always have a can of chick peas in the cupboard. I no longer eat chips so we always have nuts on the shelf. I treated the beans like chicken in that I browned them first, then I added the rest of the curry ingredients including a yellow squash. What I did not add was a chili pepper despite having three in the fridge. I cannot risk having those oils on my fingers with Farrah chomping on them all day long. Parenthood.
We’re eating this tonight. I hope its good. I think it’s good and since I cooked it during precious, precious nap time, EVERYONE BETTER THINK SO TOO.
*Okay, less genius/more memory:
And speaking of chick peas, here’s mine giggling when I crunch pita chips and what else – hummus – against her cheek:
Nom Nom Nom out there!