dn’ knw ab , b lv ahng wh sm gng spcall f ‘s g almnds and chckn
Oh, sorry! You’re probably having trouble understanding me. I should explain — my trusty, faithful, would-be-starting-kindergarten-if-it-were-a-person laptop is finally giving out on me. And I can’t even blame dear, sweet lappy itself — after 4+ years of loyal service, I’m the one who killed it by spilling a glass of water on the keyboard.
In other words, I am an idiot.
Ironically, lappy is still working mostly fine — with the exception of the top row of keys. Had my super smart computer guy friend not shown me my laptop’s on-screen keyboard, hs s wha m png wld lk lk. Paccall nnllgbl, sn’ ?
They really crowd all the vowels on the top row, don’t they?
GINGER CHICKEN WITH ALMONDS AND VEGGIES (heavily adapted from Simply Recipes)
2 boneless, skinless chicken breasts, sliced into 1/2-inch pieces
1 tbsp ground coriander
2 tsp grated fresh ginger plus 1/4 cup julienned fresh ginger
2 tbsp canola oil, divided
1 and 1/2 tbsp white-wine vinegar
salt and pepper
4 scallions, chopped, whites and greens divided
1/2 cup mango chutney, large pieces chopped
1/4 cup chicken broth
2 cloves garlic, minced
1/4 cup sliced almonds, toasted
1 cup chopped carrots
1/2 head cauliflower, chopped into 1/2-inch pieces
rice, quinoa, or other gran (for serving)
1. Preheat oven to 425. Combine ground coriander, grated ginger, 1 tbsp canola oil, vinegar, salt, and pepper in a medium bowl. Divide marinade in half — use one half to marinate the chicken at room temperature 15 minutes. Toss the remaining half with the cauliflower and carrots.
2. Spread carrots and cauliflower on baking sheet. Roast in preheated oven for 20 minutes, tossing halfway through cooking. When done, set aside.
3. Stir together chutney, broth, and garlic in a small bowl.
4. Heat remaining tbsp oil in a 12-inch nonstick skillet (or wok) over medium-high heat. Add scallion whites and julienned ginger; stir-fry 30 seconds. Add chicken and stir-fry until thoroughly cooked, 4-6 minutes. Add scallion greens, cauliflower and carrots, and chutney mixture; cook, stirring, 2 minutes. Transfer to shallow bowls with hot cooked rice or quinoa. Sprinkle with toasted almonds.
This is a great way to get your veggies — I feel like I’m always looking for dinner recipes that get me closer to that always- hard-to-attain six veggie servings per day. If you serve this over quinoa, you’ve got a super healthy, balanced meal.
…and more importantly, I’ve now got a new, fully functional laptop. It was a rough couple weeks there, but now I’m back in business. Onward and upward!