I posted a bit about it over at Accidental Hedonist, but the real reason I’m so upset about it today has to do with the fact that I made something SUPER delicious today, and I couldn’t even take a picture.
I had been planning on making a Chicken and Sweet Potato Chili that I made for the first time around this time last year and absolutely loved. Sweet potatoes are my new obsession, and this time of year is perfect for big pots of steamy, tasty something. But alas, the stars were not aligned for chili today. Today is Sunday, which means that all French supermarkets (except for the super-expensive ones) are closed, and so Emese and I hit the market.
I absolutely love the market near our house, and I picked up some fig bread, a huge amount of eggs and some fruit. However, the sweet potatoes were much more expensive than they are at our local market, so we had to take a pass, and we’ll be having chili tomorrow.
As for dinner tonight, it was time to improvise. Sometimes, improvisation turns out fine, and sometimes, like tonight, it turns out amazing.
It wasn’t anything groundbreaking. I haven’t invented the new foam. But it was tasty, healthy and filling, and you can bet that the next time my dinner plans go awry, this will be first on my list.
So please don’t judge this post for not having a picture alongside it, as I myself have done so many times. Try this recipe out, and take your own pictures. It’s really worth it.
Asian-Style Noodles with Cabbage Slaw
For the noodles:
2 oz. whole wheat spaghetti
1 cup frozen broccoli
2 tbsp. chunky-style peanut butter
1 tbsp. soy sauce
1 tsp. hot chili paste
1/2 tsp. ground ginger
1 tsp. sesame seeds
Cook the pasta in boiling water, adding the frozen broccoli for the last two minutes of cooking. Drain, reserving 1 cup pasta water. Add the rest of the ingredients and stir, adding the pasta water as needed to thin the sauce.
For the cabbage slaw (this makes a lot more slaw than you will need for this recipe: I use about half as much slaw as I use pasta, but it’s mighty tasty on its own too):
1/2 head green cabbage, shredded
3 tbsp. soy sauce
1 tbsp. vegetable oil
2 tsp. white vinegar
2 tsp. chili paste
Toss ingredients to combine. Refrigerate overnight before serving.