What we've been eating

So many new recipes this winter, I thought I'd get them down in one spot.

First, I've been doing a ton of new stuff from Orangette, my Christmas gift Zuni Cafe cookbook and most recently the Rebar Cookbook (all vegetarian and so far delicious!) I bought myself.

I've found myself rotating a few recipes through very freqently - we've had some form of chicken soup almost every week, usually one bean or lentil dish, one meat dish, something new, something old, seafood, homemade pizza....The kids have learned to love Tom Kah & Pho as a result of the repitition and its been fun watching them go from suspicious to realizing they like it.

Without further ado, here's what we've been eating regularly this winter, I've included recipes when available. Amazingly, our kids now eat most of these with minimal complaint. (except for the balthazar salad) For a long time I made them the "Young Mango Chicken" without the spicy sauce, but recently just gave them some of our spicy version and they actually ate it better! Go figure....

Winter 2101 frequent menu items:
Cuban Beans & Rice - from America's Test Kitchen Cookbook , amazing with avocado & hot sauce
Pho Ga - need to add recipe (each batch is worth 3 meals, so its worth making from scratch)
Tom Kah - need to add recipe
Coconut Lentil Soup
Balthazar Salad - delicious, made it twice, will make it again
Shaved Mushroom & Fennel Salad - delicious with butternut squash bisque
Butternut Squash Bisque - from America's Test Kitchen Cookbook*
Broiled Pork chops w/ rosemary & garlic, acorn squash & quinoa
Boiled Kale (as a side dish, or with egg & toast for lunch)
Young Mango Chicken
Crab, shrimp & mango salad - special occaision only, but sooooo good.

I also loved Zuni cafe roast lamb leg & roast chicken....but just tried them once each. Yum.

I am sure I will think of more later...

*I tried both of orangette's butternut squash soup recipes and they were too sweet for me. Also gave her celery root soup recipe a go and I'm not sure if I'm a fan of the celery root yet....its good, but I don't find myself wanting more.

Young Mango Chicken

Young Mango Chicken

adapted from "Simply Thai Cooking" by Wandee Young & Byron Ayanoglu

2 skinless, boneless chicken breasts (I use two from a costco pack - they should be 1lb or less total)
1 large not-quite-ripe, Mango (rock hard = sour, just a little give in it is perfect - sour & sweet)
4 Tbsp Vegetable oil
1 tsp chopped garlic
4 Tbsp water
2 Tbsp Soy sauce
1 tsp sugar
2 Tbsp Chili Paste (this part is key to the flavor. I use "Ground Chili & garlic in oil" from an asian market. Not sure if this is what the author intended, but it is delicious, and quite spicy. A thai chili paste from the grocery store will be milder usually.)
2 Tbsp lime juice
1/2 medium red pepper cut into 1/4" strips
1/3 cup roasted unsalted cashews
fresh cilantro
rice

Prepare bowls that will be ready to dump into wok as you cook.
Bowl #1 (small): Lime juice & chili paste
Bowl #2 (small): Sugar & Soy Sauce
Bowl #3 (medium): Peel & slice mango into 1/4" strips. Add bell pepper slices to bowl
Bowl #4 (medium): Slice chicken into 1/4" strips, add water to bowl with chicken

Lastly, chop up the garlic & cilantro and leave them on the cutting board.

Heat oil in a wok or lg frying pan on high heat until it is about to smoke. Add garlic & stir-fry for 15 seconds or until it just barely starts to brown. Immediately dump in the chicken bowl (Bowl #4). Stirfry 1-2 minutes until the exterior is white, but still pink on the inside.

Dump in bowl #2, (make sure you get the sugar out of the bottom) and stir-fry for 1 minute. Dump in bowl #1 and stir-fry for 1 minute. Dump in Bowl #3 and stir-fry for one minute. Finally, add cashews & stirfry for one more minute.

Remove from heat, top with cilantro leaves and serve immediately, accompanied by steamed rice.