Thai Chicken with Carrot-Ginger Salad, Food Network Magazine April 2010
(Speaking of tutoring, I saw the normal group of students tonight, who come every time a homework is due. I had been curious about them last week, because I basically left just before the shooting and subsequent lock-down. Indeed, they said that they went on lock-down and sat in the dark for four hours. RIP Sean Collier. I am lucky in so many ways.)
Basically the chicken is coated in a store-bought green curry paste, but it's supplemented by some ginger, garlic, and lime-- so it's easy, but still very flavorful. While it is in the oven, you begin the laborious task of peeling carrots into strips. I guess this helps them get coated in dressing and looks cool, but I think it might be easier just to grate them next time. We'll be keeping this recipe, because it's very easy, pretty fast, and tastes good too.
Each month (on average) I've also read a food-related book. In February I read Julie and Julia, last month I read Fast Food Nation, and today I finished In Defense of Food. Someone had left a highlighted copy in the tutorial services room, so I read it the past couple weeks when there were no students. I do agree that it feels best to cook from whole ingredients. Between FFN and DoF, I feel sort of disgusted with the meat industry, but I just am not sure that buying organic or grass-fed is necessarily going to be any better-- I think a lot of companies will just do the bare minimum to meet whatever threshold for the label, but still cut corners where they can. I think it would be interesting to do a CSA for meat like someone in my lab does, but then again she gets lots of weird things sometimes. It probably would just be better to eat less meat, but there aren't that many meatless recipes in my magazines. Maybe next year :-P
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