High-five! Another major success from the New York Times cookbook, with a few little changes by me (addition of kale/vinegar and swapping in honey). Let’s get this out of the way, this dish is not photogenic! But what it lacks in beauty it makes up for in full on flavor…this cashew-asian-pesto thing going on is a powerhouse! Don’t let this green pile, slightly resembling Oscar the Grouch, fool you.
Okay, glad we had that talk.
I thought while I have a serious case of writers block, I’d take the time to share some things I’ve been loving lately…
Yoga With Adriene - a seriously awesome yoga instructor out of Austin, TX who also shares her classes on YouTube. Her Weight Loss yoga works my abs like no other workout does, and makes my arms like jello by the end. But she also has gentle classes and even beginner how-to stuff. It’s free, and has been a time saver for me lately.
Song of the Moment: Lady Percy by King Charles I can’t get enough of the happy beat and quirky lyrics.
This dress. (I got it in Navy)
Fall decor ideas like this…
and a few recipes I really want to try:
and so many more! While the guy watches football on sunday…I go a bit crazy on Pinterest. If only in real life I had my pinterest closet…le sigh. I’m trying to get better about actually picking out things similar to what I pin. I find I go through clothes cycles…it seems every 5 years my style changes and I fill a trash bag of clothes to take to Plato’s closet to sell and start off fresh, hanging on to only a few staples or favorites. Hopefully my 30s involve a more stable wardrobe.
One Year Ago:
- 1/4 cup cashews
- 6 Tablespoons cilantro, chopped (stems too!)
- 2 Tablespoons olive oil
- 3 garlic cloves
- 1 Tablespoon honey
- 2 Tablespoons soy sauce
- 1 jalapeño, chopped (seeds removed)
- 1/2 lime, juiced
- dash of black pepper
- 1/2 rotisserie chicken, shredded
- 1 bunch of kale, chopped (2-3 cups)
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons olive oil
- brown rice pilaf (optional)
- Extra chopped cashews for topping (optional)
- Start the rice if you are making that, cook as directed on the package.
- Add the cashews, cilantro, olive oil, garlic, honey, soy sauce, jalapeno, lime juice and black pepper to a food processor and blend until smooth like a pesto.
- Add olive oil to a saute pan and heat over medium high heat, add the kale and toss. Let cook down for 4-5 minutes, then add the rice wine vinegar to the kale and stir. Continue cooking until tender, 5-7 minutes depending on the kale.
- Add the shredded rotisserie chicken to the pan with the kale and stir. Just warming the chicken up. Pour the Cashew...pesto...sauce...stuff over the chicken and kale and stir until everything is evenly coated. Remove from heat and serve over rice. Top with additional chopped cashews for extra crunchy goodness.
Adapted from New York Times cookbook