Throw It Together Thursday!
The weekend is ALMOST here and I am so looking forward to Friday evening! It’s been a pretty crazy week, both professionally and personally. All good stuff, but have totally felt like I’ve been running around half the time like a chicken without a head. Thank goodness for long runs and yoga classes to keep me focused, balanced, and energized. On those days when life throws you curve balls, I always turn to yoga. There is no better way to clear your head, sweat it out, and fire up those muscles. It also helps to have an amazing teacher to guide you through the practice. Jeff did exactly that for me at powerflow yoga in Chatham, yesterday morning! Great way to start a snowy morning. His class was all about karma! Do you believe in karma?
So when life is busy and you feel like you have no time to get through your “To Do List”, here is a easy, healthy, and “Throw It Together Thursday” recipe for you to try out this evening. Let me know how it turns out. I love hearing from you. Have a great day! 🙂
Brown Rice and Noodle Salad with Chicken and Herbs
(adapted from Food & Wine Magazine)
This is a delicious, simple, healthful, and filling dinner! The citrus with the mint & cilantro is a flavorful and fresh combo. Leftovers the day after were even better, because the flavors really soaked into the rice noodles. Perfect with a chilled glass of sauvingon blanc or pino grigio!
1/2 pound dried brown rice noodles, about 1/4 inch wide
1/4 cup fresh grapefruit juice
3 large garlic cloves, minced
1/4 cup plus 1 tablespoon Asian fish sauce
4 cups cabbage, finely shredded
3 large scallions, thinly sliced
1/2 pounds grilled chicken, cut into long strips
1/2 cup chopped cilantro
1/4 cup chopped mint
1/8 cup chopped roasted salted peanuts
Sriracha chili sauce, for serving
makes 4-6 servings
active time: 30 minutes, total time: 1 hour
In a bowl, cover the noodles with cold water and let stand until flexible, about 25 minutes. Drain noodles. Bring a saucepan of water to a boil, add noodles, and cook until al dente. Drain the noodles and return to the saucepan. Fill pan with cold water and swish noodles around. Drain noodles in a colander and set aside.
Grill chicken and set aside.
In a small bowl, stir the grapefruit juice with the garlic. Add the fish sauce. (Dressing can be made day before and refrigerated overnight.)
In a large bowl, toss the rice noodles with the shredded cabbage and sliced scallions. Add the grapefruit dressing and toss well. Add the chicken, cilantro, mint, peanuts, and toss. Serve and enjoy! Add Sriracha chili sauce to your liking.