What we're eating (again)

Something about packing, moving, unpacking, painting, more unpacking, the rain, a full schedule, and more rain, has made me content to make my family same-to-similar food the past few weeks. But I'm proud to announce that two of the dishes are so delicious that even Jeffrey has declared he's not tired of them. Well, he probably is now--but as of the other night he was still hanging in there.

I thought I'd pass along these one of the recipes as I keep telling people about it but not when I have paper or ink handy (or email, for that matter) and I know of at least two people who have asked several times for the details. I thought I had taken pictures last time I made it but apparently....not. You'll just have to trust me on this: it is very, very yummy and the leftovers are even better. FYI, I'm writing this out the way I cook and the way I'd tell you in person.


Thai Chicken and Rice Salad
(adapted from Cooking Light)

Cook 2 cups short grain brown rice.

While that's steaming, heat a couple TBSP olive oil in a pan, med-high heat, and
coat 4 chicken breasts (bnls, sknls) with sea salt (I like the coarse, unrefined) and
freshly cracked black pepper. Get a nice sear on each side of them and cover, turn down heat, and cook till done but still moist. Shred with a couple of forks.

Grate 3-4 good-sized carrots
Chop big bunch of green onions
Chop good sized bunch of cilantro
Whisk together 1/4 cup sesame oil, the juice of 3 limes, a little olive oil and 4-5 cloves garlic (crushed)

In a big bowl (this makes more than you'd think), put the warm rice and shredded chicken, the grated carrots, the green onions, and cilantro. Pour the dressing over and add a couple good handfuls of roasted, unsalted peanuts (to taste). Stir till combined, check for salt and pepper, and serve. Good warm or cold.