Thursday, November 29, 2012

Ginger chicken and asian greens!

There is nothing like fresh greens in the cooler months to remind us that spring exists.  Tonight I made the most lovely dish inspired by whatever was in "the box" at Hollygrove market  I don't usually get the whole box, but this week it was filled with a variety of citrus and greens, not to mention sweet potatoes and shiitake mushrooms.  Grapefruit, Meyer lemons, Clementines, naval oranges, bok choy, totsoi, and rapini.  And local broccoli too!  Also available but not in the  box was ginger, but I had already picked up some of that at the Thursday market.  The wheels began to turn.

Totsoi, you may ask?  I have no idea.  But I googled it.  An Asian green.  So I googled "chicken and Asian greens" and came up with so many options!  Here is the one I based my version on:  But lately I'm finding it impossible to stick to a recipe.  I looked in my fridge.  There were those shiitakes and part of a red pepper.  And a brand new bag of celery--ooh that would be good, too.

I diced a couple of chicken breasts I found in the freezer, marinated them for what turned into about an hour in the lemon juice, grated ginger, salt and pepper.  Meanwhile, I cooked some brown rice, and started chopping up the veggies:  Bok choy, totsoi, broccoli, and celery went into the steamer basket for a few minutes to soften them up.  I saved the red pepper and shiitakes for the saute.  The recipe called for steaming the chicken, but I just cooked it in a pan in some sesame oil.  Sauteed the veggies, adding the greens, garlic and soy sauce at the end, and served it all up to my family.  At least what was left of it after I kept picking at the greens while cooking them.

Isabella is the picky one, but she said it was the best chicken she ever tasted, eating every last bite plus what was left in the pan.  She tasted the greens but was not impressed.  Michael picked out the broccoli and ate it, but wasn't sure about all that other green and red stuff.  Victor and I polished off everything else.

I wish I had taken a picture of it while I was sauteing it.  It was so beautiful and fresh looking.  What should I do with the rapini?  Maybe some of those beans I froze in the summer would complement it.  Sausage?  I'll see what inspires me tonight!

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