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highlyeccentricDespite earlier gloomy predictions, tonight's dinner is an Achievement. It would be a lot simpler if you had a larger kitchen or bigger pots than I do, too.
I think the ancestor recipe is a recipe bykilling_rose, but despite remembering the existence of the recipe, I don't seem to have saved it.
This recipe is: gluten-free, probably fairly low fodmap (no onion)
This recipe could be: easily adapted to any available vegetables. For winter veg like carrot you'd want to cover the pan and simmer - that would suit boned chicken pieces
This recipe requires: minimum two pots/pans/cooking devices. That would be achieved if you boiled instead of microwaving the potatoes, and blanched the asparagus in the same water. But then you'd have to drain and toss the potatoes with herbs, and so on. I would normally actually steam my sparrowgrass in the microwave, but my current set up shorts out the house if you run both microwave and stove at once.
About 300 grams diced chicken pieces
A fistful of asparagus spears
A large bulb of garlic
Three small or two large potatoes, diced (unless you're cooking them on a stove, in which case cook first dice later)
A fistful of frozen spinach or double fistfuls of fresh
1-2 tbsp of lemon juice
Oil, salt, 'italian herb mix', pepper
1. Toss the potato cubes with oil, salt and herbs. Microwave for about 5 minutes.
2. Bring a pot to the boil and blanch the asparagus in it.
3. Toss the chicken with diced garlic, and sear in a frying pan over high heat. Add pepper.
4. Add spinach to chicken. When spinach has defrosted somewhat, add asparagus and lemon juice. Stir well.
5. Pile all these components on a plate or bowl, nom with enthusiasm.
Makes two small or one very large serving.
I think the ancestor recipe is a recipe by
killing_rose, but despite remembering the existence of the recipe, I don't seem to have saved it.This recipe is: gluten-free, probably fairly low fodmap (no onion)
This recipe could be: easily adapted to any available vegetables. For winter veg like carrot you'd want to cover the pan and simmer - that would suit boned chicken pieces
This recipe requires: minimum two pots/pans/cooking devices. That would be achieved if you boiled instead of microwaving the potatoes, and blanched the asparagus in the same water. But then you'd have to drain and toss the potatoes with herbs, and so on. I would normally actually steam my sparrowgrass in the microwave, but my current set up shorts out the house if you run both microwave and stove at once.
About 300 grams diced chicken pieces
A fistful of asparagus spears
A large bulb of garlic
Three small or two large potatoes, diced (unless you're cooking them on a stove, in which case cook first dice later)
A fistful of frozen spinach or double fistfuls of fresh
1-2 tbsp of lemon juice
Oil, salt, 'italian herb mix', pepper
1. Toss the potato cubes with oil, salt and herbs. Microwave for about 5 minutes.
2. Bring a pot to the boil and blanch the asparagus in it.
3. Toss the chicken with diced garlic, and sear in a frying pan over high heat. Add pepper.
4. Add spinach to chicken. When spinach has defrosted somewhat, add asparagus and lemon juice. Stir well.
5. Pile all these components on a plate or bowl, nom with enthusiasm.
Makes two small or one very large serving.