The weather is warming up. The sun is shining. Spring is here and summer is approaching!! While I’m embracing salads, there is something warm and comforting having a cooked dinner. I’m still using the oven heaps despite the warm weather- it really is my best used kitchen appliance in the house. Placing marinated meat and putting the timer on allows us to do a little more in the evening.
I’m usually faced with the dilemma on the weekend. I have a little more time now, so I would like to cook something that takes more effort. On the other hand, I prefer to take a step back and “just relaxed”. A break from the kitchen makes us better cooks no? Over the weekend, we did just that. We put food in the oven and went for a family walk. Then we stopped by the playground and played slides with our son.
Relaxing is easier said than done isn’t it? I have to literally schedule in rest time and “no bakes” days. I’m not very good and switching off and even if I have to switch off, I need to do something. Like reading a magazine or writing a post here. I argue that baking relaxes me- but suddenly I’m stressing over having to cook dinner and bake. Yup! It’s all abit ironic in my head.
Nevertheless, life is a journey. You learn about yourself but only if you give yourself permission to. Every emotion carries a meaning in our life. While I enjoy being productive, I’m learning that having a cup of tea and breathing does wonders to my head and mood. And who says taking a breather isn’t productive?
I’m loving my spiralizer. Zucchini and Carrot noodles makes its appearance pretty often in my household. I enjoy seeing Asher trying to place long strands of veges in his mouth and being proud of himself as he worked out how to eat it. To make sure noodles doesn’t get too wet, I would salt it and squeeze water out of it. Then it’s light sauté in some coconut oil on a pan. The chicken? Easy peasy. Marinating it with tahini, miso, mirin and sesame oil, I simply place the dish in the oven, sprinkle with sesame seed and bake it.
Walking into the home with the lovely chicken aroma hits us. And as Asher would say… it’s “nana” time (He calls banana “nana” and use the same word to communicate that he is hungry).
Miso Chicken Cutlets on Zucchini Noodles (Serves 4+2)
3 zucchini and 2 carrots spiraled
1 tablespoon of garlic
Around 9 chicken cutlets
1 tablespoon of miso paste
1/4 cup of warm water
1 tsp of sesame oil
1 tablespoon of mirin
1 tablespoon of tahini
1/2 a lemon juiced
To make the marinate, mix miso, lemon, warm water, oil, mirin and tahini in a paste. Spoon over chicken and rub it over. Place in fridge for 30 minutes or so to marinate. Or if you are short of time, bake in pre heated oven for 30 minutes.
Squeeze liquid out of vege noodles. Heat pan and sauté garlic. Add vege noodles and toss gently till it cooks. Place on plates with miso chicken on top.