Saturday, August 13, 2011

getting back in the habit

dear friends,
i have been a bad blogger. i haven't updated this in a very, very long time. i would like to get back into it, at least on a semi monthly basis. a lot has been going on - i've moved twice in the past year, finished up my masters degree, and i am starting a new job. but, i have been still cooking & baking - although not raw, and not completely vegetarian either. it's a rare occasion when i do eat animals, but i did start again. i recently made a very delicious dish - ginger, lime & peanut chicken with a very healthy potato salad. thank you clean eating magazine. i do not have pictures, but i will share the recipes here. normally i am not a big fan of potato salad, but this one is light & fresh.

something things that i really would like to try making by the end of september are: homemade bread (not in a bread maker, but actually letting it rise & baking it in the oven), artichokes, and tofu. when i go out & get tofu, it is always so delicious - this includes the new starbucks vegan sesame noodles & tofu. but i have not yet mastered how to make it just as yummy. (& i've never even attempted artichokes or bread) if anyone has any recipes & is willing to share they would be greatly appreciated!

ginger, lime & peanut chicken
1/3 cup unsalted dry-roasted peanuts
1 1/2 tbsp garlic powder
1 1/2 tsp ginger, ground
1/2 lb boneless, skinless chicken breast
1 lime

Preheat oven to 375°F.
In a mini food processor, grind peanuts until fine (I actually put the peanuts in a bag and crushed them with my rolling pin)
In a small bowl, combine peanuts, garlic powder and ginger.
Place chicken on a cookie sheet and squeeze juice from lime overtop.
Then roll chicken in peanut mixture until well coated.
(I actually used the lime mixed with the peanuts & drizzled over the top & it made the chicken very juicy)
Bake chicken in oven for 25 minutes or until no longer pink in center.

healthy potato salad
5 russet potatoes
1 teaspoon of salt
1/2 cup white wine vinegar
4 large eggs
1/2 cup low fat/fat free/vegan mayo
4 stalks of celery, finely chopped
1 sweet onion
2 tablespoons of dill

peel & cut potatoes, into small cubes. boil over high heat until tender. strain & put in refrigerator until cool
while potatoes are boiling, also boil the eggs. once eggs are boiled, also put in refrigerator until cool
once eggs have cooled, chop finely.
once potatoes have cooled, combine celery, onion, dill, mayo, vinegar & eggs

eat slightly warm or cool until cold in the refrigerator.

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