The first time I tasted green curry, my mind was blown. Believe it or not, I had no idea that curry sauce existed that didn’t contain the curry spice blend. The spice curry is actually a blend of other spices including turmeric, cumin, and coriander, among other things. But Thai green curry has an entirely different flavor profile that includes really bright ingredients like lemongrass, galangal (a relative of ginger), cilantro, chilies, and lime leaves. I love food and I love learning about food, but Asian food knowledge is not particularly in my wheelhouse. As much as I enjoy different varieties of Asian food, I don’t eat it often. This is entirely due to the fact that many of those cuisines use ingredients and sauces that often contain shellfish, to which I am highly allergic. The sensitivity of my allergy is such that even using the same cooking utensil for my boring old chicken after using it for a batch of shrimp can create a problem, so I have come to avoid certain restaurants because the risk of cross-contamination is so great.
Is there anything more comforting than roasted chicken for dinner? If I was being honest with myself, I would have to say that doughnuts are at the top of my list of comfort foods, so far ahead of other treats that they may as well be the only thing on the list. Sadly, despite my undying devotion and publicly-expressed love of those little gems of fried dough, doughnuts no longer like me, so I have had to find comfort in other foods. Which is how we got here, talking about chicken.
Roasting chicken sounds like something that should be difficult, but it isn’t. Bypassing the whole chicken and just buying all split breasts makes the process even easier because all of the meat is going to cook together and you don’t have to worry about the breast drying out while you wait for the legs and thighs to cook. If your breasts are all about the same size, they should cook in about the same time. Look for packages labeled split breasts that still have the skin on and rib meat included.
It would be impossible to tell you about this soup without first discussing my recent parenting Fail. That’s fail with a capital “F.” We all have times when we don’t exactly shine in the parenting department and recently I had my turn to be in the shade. These days being a parent is already competitive enough without exposing our failures to each other, but I’ll share mine because nothing makes you feel better about your own parenting fiascos than hearing about someone else’s, right? Consider it my gift to you!
When my alarm went off early one morning to go to Zumba class, I found 4 text messages from Olive indicating that she didn’t feel well and was in the bathroom. For starters, I never heard any of the messages come in, so it wasn’t until an hour later that I found her there, curled up in a tiny ball and asleep on the bath mat. She said she never got sick, so I helped her back to bed, and she went back to sleep. A few hours later, she said she felt better and was ready to go into school. I could tell that something about her was a bit off, but she insisted that she wanted to go, so to school we went! And, as luck would have it, she was at school less than 20 minutes before she got sick, a spectacle which thankfully left her classmates unscathed but I am told covered a desk and a half. She was mortified and I felt terrible. The lesson to be learned here friends is that if your kid is white as a sheet, but says they feel fine, no good will come from listening to them.
Last spring my sister introduced me to this Mediterranean Barley Salad and I made it often throughout the spring and summer. Sadly, I always ate it alone because I am apparently the only one in my family that likes barley. I know, I’m just as shocked as you are. Who doesn’t like barley? Well, maybe some people don’t. If you are one of them, don’t give up on barley entirely! In the meantime, maybe try this Lemon Chicken Pasta Salad instead. Among some other swaps and changes, whole wheat pasta takes the place of barley and grilled lemon chicken is added because my husband considers any meal without meat to just be an appetizer. Happily, it all worked and my new version is more family-friendly, at least for my family. I make no guarantees for yours. If there is one thing I know, it is that kids’ (and in my case, husband’s) tastes for things change by the hour and if you bet that they will like anything at any particular time, you will never ever win. The silver lining here is that I’ll keep making barley and maybe one day they’ll change their mind and eat it! I’m admittedly not holding my breath, so for the time being, I’ll just keep making this.
There are two things that I really love about this salad. First, you mix up one vinaigrette and use it to marinate the chicken, season the tomatoes, and dress the salad. Second, because arugula is a fairly firm green, the salad holds up well for a few days which is perfect for my Sunday meal prep day. I make up a batch on Sunday and then I have it around to eat in different portions for lunch, a side at dinner, even one of my mid-day snacks during the week.