I realize I haven’t written about food lately, but it certainly isn’t for lack of cooking. There’s plenty of that going on in our house. It’s just that by the time I sit down at my computer, my brain wants to head in different directions. So here’s our week in suppers:
1. Pan-fried pork chops with bulgur tabbouleh — a good old standby that never fails to satisfy and can be pulled together in no time!
2. Pizza. My absolute favourite is napoletana, which I try to recreate every time I make pizza. It’s a divine simple combination of tomato sauce, mozzarella, and a few whole anchovies, sometimes with the addition of black olives. The nice thing is that I don’t have to share my napoletana half of the pizza because the kids want nothing to do with the anchovies.
3. Sweet potato cottage pie. This is a fun recipe I make a lot in the cooler weather. It’s basically a shepherd’s pie recipe, except it uses cinnamon- and olive-flavoured meat sauce and mashed roasted sweet potatoes on top. Jason loves it because he’s addicted to sweet potatoes.
4. Thai mango chicken — recipe to follow because this is a keeper for busy, hungry families.
5. Asian chicken chili with whole wheat couscous. It’s just chili made with ground chicken and Asian seasonings. It’s yummy, but I prefer the traditional kind.
6. Udon with tofu and sautéed vegetables. I’m still on the huge Asian kick that I blogged about in the recipe for this dish, trying to sneak in noodle dishes at every opportunity.
Recipe for Thai Mango Chicken
1 lb boneless skinless chicken breasts or thighs
1/4 cup hoisin sauce
2 tbsp peanut butter
1/4 cup coconut milk
1-1/4 cup homemade stock or water
2 tbsp cornstarch
1 tbsp vegetable oil
1 tbsp green Thai curry paste
1 sweet red pepper, seeded and cut into chunks
1 cup broccoli florets
1/4 lb mushrooms, trimmed and halved
1 mango, peeled and diced
2 tbsp chopped cilantro
1. Pat chicken dry and cut into strips.
2. Blend or whisk hoisin sauce and peanut butter until smooth. Whisk in coconut milk, stock and cornstarch.
3. Heat oil in a large, deep non-stick skillet on medium-high heat. Add curry paste and cook for 10 seconds. Add chicken and stir-fry for 1 minute, or until chicken loses its raw appearance.
4. Add red pepper, broccoli, and mushrooms to skillet and stir-fry for about 4 minutes.
5. Add mango to skillet. Stir up reserved sauce. Add sauce to skillet, bring to a boil and cook for 1 minute, or until thick. Sprinkle with cilantro and serve over brown rice.