Sunday, May 10, 2009

yet another lunch...

I guess you've noticed that I've gone from uploading all those baking recipes to blogging about my brown paper bag lunches...but I have to admit, I'm pretty excited about lunch this week :0)

I made a chicken satay (marinated in my homemade peanut sauce) and a potato salad. Not just your regular "run of the mill" potato salad - this one is filled with seasonal veggies and a nice light creamy dressing. I hope you enjoy both!

Peanut Sauce

4 tbsp cold water
3 tbsp peanut butter
3 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp honey
3 cloves garlic, crushed
2 tsp fresh ginger
1 tsp curry powder

Combine all the ingredients in in a mini-mixer and whiz everything until really well combined.

This sauce can either be used for dipping or - like I did this time, use it as a marinade. I marinated 2 large chicken breasts (cut into smaller pieces) for 5 hours - the longer it sits the better. Then I baked everything in a casserole dish @ 350F for 20 minutes (or until done).

Seasonal Potato Salad
a bunch of baby red potatoes, quartered
a handful of yellow string beans, steams removed and cut in half
a bunch of fiddle heads, ends trimmed off
half a red pepper, diced
half a green pepper, diced
2 carrots, peeled and chopped

Bring a large pot of salted water to a boil. Toss in the potatoes. Allow to cook for about 3-5 minutes, then toss in the carrots and 2 minutes later the string beans. Everything can cook together (less clean-up).

Bring a smaller pot of water to a boil. You'll need enough water to cover the fiddle heads. Toss in the fiddle heads. Boil for about 4 minutes. Drain. Repeat. Yep - sounds strange - but fiddle heads are a little gritty and dirty, so by boiling them twice you make sure you remove the grit. Boil for another 3 minutes. Remove from heat and drain. Rinse with cold water. Set aside.

You're larger pot should be ready by now, test the potatoes (make sure that a fork can pierce through easily). Remove from heat and drain. Cool with cold water. Set aside to make sure that the veggies are well drained.

Creamy Dressing

1/3 c. plain yogurt
2 cloves of garlic, finely grated
1 tbsp dijon mustard
zest of a lemon
juice of a lemon
1 tsp honey
salt and pepper to season

In the bottom of a large bowl - combine all the ingredients for the dressing. Whisk everything really well together. Taste and season to your liking (also, add other flavours if you feel like it). Put the veggies - potatoes, string beans, carrots, peppers and fiddle heads on top of the dressing in the bowl. Toss carefully - use your hands to make sure that the dressing covers all the veggies.

Because it's a yogurt based dressing, make sure you don't leave it out and cover it well in the fridge.

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