Greetings from the hospital!
Yes, I know, haven’t been around much, blah de blah and all that. I do apologize. Over the past several weeks, my time has consisted of (1) sleeping, (2) driving, (3) reading (for fun!), (4) working in my clinical rotation at a VA hospital, and (5) not spending time in cyberspace. Let me tell you, folks: it AWESOME. There’s nothing like QT with the husb to make you appreciate the finer things in life. Like watching that same husb squeeze refrigerated peanut oil out of a plastic jar:
Yum.
Stay tuned for a post about a day in the life of a clinical dietitian! I think know people often have misconceptions about what a dietitian actually does – I hope I can help clear ‘em up! In the meantime, a recipe for your delectation:
Strange-Flavor Chicken
Adapted from Martin Yan’s Asia
Ingredients:
3 quarter-sized slices ginger, peeled
1 lb chicken breast or tofu (or both, if you’re me)
2 tsp sesame seeds
1 scallion, sliced
2 tsp canola or peanut oil
1 medium onion, cut into 1/2 inch thick slices and separated into rings
1 red bell pepper, cut into 1/2 inch slices
Sauce:
3 Tbsp creamy peanut butter
3 Tbsp Chinese black vinegar (we used Chinkiang vinegar from an Asian grocery – so good! If you can’t find it, try balsamic vinegar instead)
2 Tbsp soy sauce
2 Tbsp rice wine or sherry
1 Tbsp chili garlic sauce
1 Tbsp honey or sugar
1 tsp Sichuan peppercorns, toasted and ground (key!)
Rice or noodles
Sichuan peppercorns, aka “ prickly ash “, ready for grinding in our coffee grinder:
Boil chicken and ginger in a pot of water until chicken is tender and cooked through (about 20 minutes). If you are using tofu only, you can skip this step. Drain chicken and discard ginger. Let cool, then slice chicken.
Toast sesame seeds in a frying pan over medium heat for 3 to 4 minutes, until lightly browned. Set aside.
Combine sauce ingredients in a bowl.
An island of PB in the sea of Soy Sauce.
Place a wok or frying pan over high heat. When hot, add oil and swirl to coat sides. Add onion rings and red pepper and stir fry for 3 to 4 minutes. Add tofu if desired.
Turn off heat and add chicken and sauce to wok/pan. Mix. Serve over rice or noodles. Sprinkle with sesame seeds and scallions.
This picture was immediately preceded by “Okay, I’m not waiting for you”.
This protein-packed dinner was enough to keep me full until the next morning 
Chat with you all soon!
P.S. Here’s the latest Quickies: Morning, Noon and Night recipe to grace the THIH kitchen: Caldo Verde, a delicious Portuguese soup with sausage and kale:
Beautiful! I’ve been steadily working my way through the Quickies cookbook and having a super duper blast! 
P.P.S. Puppies!
No, we’re not getting another puppy! Peter’s parents are getting a dog and we were able to tag along to look at the pups. Let me tell you guys: it was SO hard not to walk out with a doggle of our own, but really – two high energy pups are enough for us:
Bonnie and Maddie, old school.
Greetings from the hospital!
Yes, I know, haven’t been around much, blah de blah and all that. I do apologize. Over the past several weeks, my time has consisted of (1) sleeping, (2) driving, (3) reading (for fun!), (4) working in my clinical rotation at a VA hospital, and (5) not spending time in cyberspace. Let me tell you, folks: it AWESOME. There’s nothing like QT with the husb to make you appreciate the finer things in life. Like watching that same husb squeeze refrigerated peanut oil out of a plastic jar:
Yum.
Stay tuned for a post about a day in the life of a clinical dietitian! I
thinkknow people often have misconceptions about what a dietitian actually does – I hope I can help clear ‘em up! In the meantime, a recipe for your delectation:Strange-Flavor Chicken
Adapted from Martin Yan’s Asia
Ingredients:
3 quarter-sized slices ginger, peeled
1 lb chicken breast or tofu (or both, if you’re me)
2 tsp sesame seeds
1 scallion, sliced
2 tsp canola or peanut oil
1 medium onion, cut into 1/2 inch thick slices and separated into rings
1 red bell pepper, cut into 1/2 inch slices
Sauce:
3 Tbsp creamy peanut butter
3 Tbsp Chinese black vinegar (we used Chinkiang vinegar from an Asian grocery – so good! If you can’t find it, try balsamic vinegar instead)
2 Tbsp soy sauce
2 Tbsp rice wine or sherry
1 Tbsp chili garlic sauce
1 Tbsp honey or sugar
1 tsp Sichuan peppercorns, toasted and ground (key!)
Rice or noodles
Sichuan peppercorns, aka “ prickly ash “, ready for grinding in our coffee grinder:
Boil chicken and ginger in a pot of water until chicken is tender and cooked through (about 20 minutes). If you are using tofu only, you can skip this step. Drain chicken and discard ginger. Let cool, then slice chicken.
Toast sesame seeds in a frying pan over medium heat for 3 to 4 minutes, until lightly browned. Set aside.
Combine sauce ingredients in a bowl.
An island of PB in the sea of Soy Sauce.
Place a wok or frying pan over high heat. When hot, add oil and swirl to coat sides. Add onion rings and red pepper and stir fry for 3 to 4 minutes. Add tofu if desired.
Turn off heat and add chicken and sauce to wok/pan. Mix. Serve over rice or noodles. Sprinkle with sesame seeds and scallions.
This picture was immediately preceded by “Okay, I’m not waiting for you”.
This protein-packed dinner was enough to keep me full until the next morning
Chat with you all soon!
P.S. Here’s the latest Quickies: Morning, Noon and Night recipe to grace the THIH kitchen: Caldo Verde, a delicious Portuguese soup with sausage and kale:
Beautiful! I’ve been steadily working my way through the Quickies cookbook and having a super duper blast!
P.P.S. Puppies!
No, we’re not getting another puppy! Peter’s parents are getting a dog and we were able to tag along to look at the pups. Let me tell you guys: it was SO hard not to walk out with a doggle of our own, but really – two high energy pups are enough for us:
Bonnie and Maddie, old school.