Both of these recipes are from the Lean In 15 Book again. First up was this little beauty. Japanese Chicken Skewers. I think this is probably my second favourite (after the Mighty Duck Noodles). It was so light and fresh and tasty – I loved it.
The chicken was marinaded in soy sauce, honey and ginger (should have garlic too) and then grilled. The salad is made up of baby spinach, cucumber and radishes with a dressing of white wine vinegar and toasted sesame oil. Then a sprinkle of sesame seeds to finish.
Bloody gorgeous and dead quick to make. A real winner.
And then this evening we had Joe’s Oaty Chicken. The chicken was bashed out flat so it would cook quickly and then coated in flour, egg and a mix of ground almonds, oats & paprika. While that was frying in coconut oil I made the salsa which is cucmber, tomato & avocado with a dressing of olive oil and apple cider vinegar (should have been lemon juice but I didn’t have any).
Both of these recipes have been better-sized portions so haven’t felt like a chore to eat. Mark said this one was his favourite of all the Lean In 15 recipes we tried. (I think he forgot the Duck noodles….).
I’ve been really impressed with both books – so many different recipes that are all easy to make and with normal ingredients most of the time. Really worth the price – I’d recommend them.
Just one more recipe to go…..
Following on from the success from my Chocolate & Beetroot cakes I decided to try making Beetroot Brownies. This was a recipe from the Good Food website and contained both dark chocolate AND cocoa powder so sounded like it would be really good.
The recipe was easy to follow and the house smelled amazing while they were cooking. They had to cool in the tin so they were sitting there taunting us. Once they’d cooled down sufficiently we tucked in….. Only to both stop in unison with a look of barely concealed disgust. Not good. Not good at all. Really beetroot-y and a bit of a weird texture. I was SO disappointed! It seemed a real shame to throw them away. Not least because it was my supply of dark chocolate for the whole week gone! However, Mark took them to work today and everybody loved them! He even said they didn’t taste the same a day later. I tried one again but I didn’t like them still. But at least they didn’t go to waste 🙂
The second new recipe was another treat for Joe Wicks AKA #TheBodyCoach. This is from the second Lean in 15 and is Chilli Chicken Gnocchi. I used leftover chicken from yesterday’s roast dinner so it took next to no time to cook. It’s basically chicken, red onion and chilli flakes fried in coconut oil. Cherry tomatoes are added once the chicken is cooked as is a tablespoon of balsamic vinegar and a handful of spinach leaves. The cooked gnocci is then added and the whole lot stirred up together in a warm, comforting jumble of loveliness. Yet again, a tasty, filling and satisfying meal. I honestly can’t recommend his books enough. I’ve used these two books more than most of my cookery books put together! Excellent.
Two new recipes this week! Firstly is this beauty on my left…. Chicken & Beetroot risotto. I have been eating a lot of risotto. Rice is one of the few things that I can eat without consequence. It’s not exciting and it gets very samey. So I thought I’d try some thing a bit difference. When I was sorting out the veg patch at the weekend I thinned out the roots bed. Which meant I had a good number of small – medium-sized beetroots to use up. I’d seen a recipe on the internet for a beetroot & feta risotto and that sparked the inspiration. I’d already cooked the beetroot, so started off the risotto in the normal way (diced onion in butter, rice added, then stock a ladle-full at a time), then towards the end I added in diced cooked chicken, diced cooked beetroot and some frozen peas. The whole lot was topped off with grated peccorino cheese. I have to say, it was delicious! Mark’s not a fan of beetroot unless it’s pickled and even he liked this one!
The second recipe is Chicken & Tarragon pasta. I don’t eat much pasta at all any more but it fits in to the “bland and boring” food that I can safely eat so…. This was using up the leftover chicken from Sunday’s roast dinner. I diced a carrot and a parsnip and sauteed them in butter. Then I added 150ml of chicken stock and let them simmer until softened. Then I added the diced chicken, some frozen peas and a tiny splash of cream and, of course, some tarragon (I love tarragon!). Once the pasta was cooked, I stirred it into the sauce and voila! Another tasty dinner.