Since I have to practice all of these recipes, it’s difficult to keep them a surprise for G. But he’s been really cooperative, avoiding the kitchen when I ask!
It also helps that my insomnia has been kicking up again. So I’m operating on a steady diet of coffee and PG Tips. Thank the good Lord for Ruby’s Cafe across the street.
A feast isn’t complete without a salad course, in my opinion. Which is why I’ll be serving roasted beets and pistachios over a bed of raw spinach. Yummm.
And you certainly can’t serve chicken alone! Well, you can, but it’s kind of boring. So for the big night’s side, I came up with a cilantro-cucumber rice drizzled with a spicy yogurt sauce.
We’ll need to refrigerate the yogurt sauce for a little while, so we’ll start there.
Spicy Yogurt Sauce
1/2 cup greek yogurt
2 t cayenne pepper or red pepper flakes
1 t apple cider vinegar
1 T lemon juice
dash of salt
2 T yellow onion, finely minced
1 clove garlic, finely minced
1 T olive oil
In a small bowl, combine greek yogurt, lemon juice and vinegar. Stir to combine.
In a small skillet, heat olive oil and sauté the shallot with cayenne pepper (or pepper flakes) & salt. When shallot is nearly translucent, remove from heat and add to the yogurt mixture. Stir to combine.
Cover with plastic wrap and refrigerate for an hour.
1/2 cup sweet brown rice, rinsed
1 cup water
3 t olive oil, separated
dash of salt
1/4 medium yellow onion (or small shallot), finely minced
3 T cilantro, finely minced
1 English cucumber, coined and quartered
In a skillet, heat 2 t of olive oil. Sauté onion and cilantro until onion is slightly translucent. Remove onions/cilantro from oil and set aside on a paper towel.
In a small saucepan, combine water and 1 t olive oil. Bring to a boil, add rice and onion/cilantro. Cover, bring heat down to low, and simmer for 30 minutes.
Slice the cucumber into coins and then quarter the coins. Add to the rice for the last 10 minutes of cooking.
Plate and drizzle with yogurt sauce. Serve with mango-pomegranate salsa chicken. Yum!
Roasted Beet & Pistachio Salad
3 medium beets (golden or red)
1/4 c dry roasted pistachios
1 t salt
1 T olive oil
Preheat oven to 400F.
Peel and chop the beets into bite-sized pieces. Shell the pistachios and mix in with the beets. Place beets and pistachios on a foil covered baking sheet, coat with olive oil and salt.
Bake for 20 minutes then stir thoroughly. Bake for another 20 minutes.
Serve over raw spinach!
As you can see, I added goat cheese to my salad. However, that’s because I have a mild cheese addiction. The salad is delicious without it as well for a vegan version.
I hope you enjoy one or both of these!