Tag Archives: carrots

Bahn Mi Chicken Salad {Back To The Dinner Table For Recipe Redux}

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From the Redux team –

After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!

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I think that having a big container of shredded chicken ready in the fridge – whether it’s rotisserie chicken from the store or breasts that you’ve poached or slow-cooked yourself – is one of the easiest ways to make sure that a homemade dinner makes it to the table on busy nights.

Adam and I love chicken salad (I’ve got three legit recipes for it on the blog!) and this one, inspired by the Vietnamese sandwich masterpiece the Bahn Mi, comes together in a snap.   The sweet pickled vegetables help handle the heat from the Sriracha, but if you are really wimpy about spice, a Dijon mustard could sub in for the hot sauce nicely.

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Bahn Mi Chicken Salad, makes 6 servings

  • 2 cups shredded carrots
  • 1 and 1/2 cups chopped cucumber
  • 1/4 cup granulated sugar
  • 1/2 cup rice vinegar
  • 1/2 tsp salt
  • 16 oz cooked chicken breast, chopped
  • 3/4 cup light canola oil mayonnaise
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup Sriracha
  1. In a large bowl, combine carrots, cucumber, sugar, vinegar, and salt.  Let sit, stirring occasionally, for at least 20 minutes.
  2. Drain all of the liquid off of the vegetables.
  3. Add remaining ingredients to the bowl and toss until well-combined.

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Click below to see what other Redux members cooked up this month…

Left My Heart In Montana

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I’m missing a lot of photos this week but the meals I do have to share were off the charts good.

lunch

Mostly I did lunches from the cafeteria this week, like a tasty broccoli and cheese baked potato whose cell-phone photo was an absolute horror.  Packed lunches featured a great fruit salad – Cara Cara Orange, strawberries, and 3 varieties of pluot.

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With plain yogurt and Nature’s Path Heritage Flakes.

notable snacks

Fresh mint in sparkling water is my jam.  This “mojito” rocked our socks off.

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We’ve kept the dessert every day thing going.  One morning Adam took me to work and we tried the doughnuts at Elsie’s Parlor.  I got the Confettura Di Fichi – filled with fig jam and topped with mascarpone and toasted almonds.

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I loved the idea of this, especially because the fig jam and mascarpone were delicious, but the texture was terrible, way too dense.  If I thought of it was a muffin it was great, but as a doughnut I ate half and we moved on to a tried and true.

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Now that’s a doughnut!  My peaches and crème doughseed had just the right balance of fluff and chew.  Plus it was perfectly tangy and sweet.

Vegan ice cream from Sky Ice.

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Thai iced coffee and Thai young coconut went great together.

Ice cream from Oddfellows.

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S’mores with amazing caramelized white chocolate with toasted almond.

Guava-cheese empanadas.

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Enjoyed with Ruth Reichl’s novel, which I read in a day and a half and enjoyed even more than her memoir.  She is such a good story-teller and her food writing makes your mouth water.

dinner

Leftover Korilla knock-off bowls were still yummy.

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I stir-fried mine with eggs to make up for the missing one on top.

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Also I kind of burnt the life out of it, but this was still good.

It was fitting that I put this dinner on my heart plate because I loved-loved-loved it.

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A tiny roasted pile of every single okra I could find at the stores this weekend.

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Plus I snacked on this for extra veggies.

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Toasted ciabatta sandwich with turkey, turkey bacon, Colby jack, and Smart Balance.

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The cheese was extra-thin sliced and it melted to perfection.

We checked out Bushwick’s Montana’s Trail House and our best meal of the week ended up being the best meal of the year!

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Adorable décor, amazing service, and freshly made food – most of it local – with well-balanced flavors.

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Captain Stormalong – Standard Heartcut White Whiskey, Campari, Demerara & Topped with Downeast Cider.

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Riff Randell – Vodka, Krupnikas Honey Liqueur, Contratto Aperitif, Luxardo Maraschino, Acid Phosphate, Sparkling Wine.  This was the best drink we’ve ever had.  It was like drinking pure honey but in an amazing way.  Similar to a great honey meade I had in SF.

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We started with the charred green beans – which were topped with browned garlic and soft-cooked eggs and served on top of housemade ricotta.  This was the best dish of the year, the lemony ricotta was fantastic with the drippy eggs and charred greens.

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Then we shared the dinosaur kale salad – with feta, roasted carrots, and kale that was grown in the restaurant’s rooftop garden!

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And the fried chicken with honey butter and housemade hot sauce.  Best fried chicken ever; super juicy and every bite had a whiff of honey.

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Dessert – aka the course I saw on Instagram that made me move this restaurant to my “must-eat” list – was banana bread s’mores.  <– squee!

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Also they brought us complimentary shots with our bill because we’d been raving about every bite we took.  Love.  NYC people – get yourself to Bushwick, you won’t regret it!

Weekend Highlights… A Bevy of Beverages

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notable snacks – –

Froyo again.  Can’t stop, won’t stop.

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Plain tart and Nutella yogurts with Nutella, mini peanut butter cups, chocolate-covered pretzels, and rainbow sprinkles.

Pizza-pizza.

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Buffalo chicken.

We bought the new brownie batter Oreos.

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Pretty good, especially when you smush two together for a double-stuffed.

Fresh mint in bubbly seltzer is delicious.

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Best of all the many, many beverages we enjoyed this weekend.  There were also several iced coffees that didn’t make the photos cut.

Long Island City – –

Saturday morning I picked up a very tired husband from a long shift at work,

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and we finally hit up LIC Flea and Food.

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We got mac and cheese and chicken empanadas.

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And a Nutella gelato and macaroon ice cream sandwich from Bakeshop by Woops.

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We explored LIC a bit with a walk on the waterfront.

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A stop at the gorgeous newest Sweet Leaf location for an intensely creamy Vietnamese iced coffee.

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And finally a flight of beers from Rockaway Brewing Co.

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#2, 4, 7, & 8.  We were very impressed.  The cream ale was the best.

Williamsburg – –

Matchabar.

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Iced matcha on fresh watermelon juice.  It was good, but not something I’m dying to go back for again.

On the other hand, lunch at Meatball Shop will be repeated very soon.  I need to make an ice cream sandwich.

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I got the jello shot special – Jack and Rosé.

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And chicken meatballs with pesto.

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They were served on an assortment of veggies – fennel, salad with apple, roasted squash, cucumber, and fresh green beans – that were tasty but literally dripping with oil.

a doggy date – –

On Sunday Webster took his first ride on the subway.

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We went on a family trip to Central Park!

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He was a total trooper for 3 hours of walking around the park.  We cooled down with a honey iced tea,

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and a double caramel Magnum bar.

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And some of us had bowls of water that we stomped in and spilled all over the place.

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Webster was beyond tuckered out when we got home and spent most of the rest of the day curled up in my lap!

homemade Korilla knock-off bowls – –

I made knock-off chicken and rice bowls and the husband said I did as good of a job as Korilla!

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  • brown rice with chopped kimchi and turkey bacon
  • roasted broccoli
  • quick pickled carrots and cucumber
  • chicken that was marinated in Gochujang paste, garlic, ginger, brown sugar, soy sauce, and rice vinegar
  • shredded cheese and a fried egg on top

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So good.  I am excited for the leftovers.

It’s The Weekend And I’m Not Crabby

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That title is a play on words referencing a tasty casserole I made this week, but real talk – I was super cranky this week and I only have a few snippets to share…

breakfast

Coffee and a watermelon Greek yogurt.

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I was hoping that the cafeteria would have fresh watermelon on hand to pair with it but honestly that flavor is pretty delicious on its own.

Iced Americano with skim milk and a splash of half and half.

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I asked for Americano with “light water” which seems to be my perfect order; mostly espresso without being just espresso.

Cherries and a cheese stick.

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Yum!

lunch

Tropical chia pudding.

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Chia seeds soaked in canned coconut milk with honey and vanilla bean paste with a smashed banana stirred in the next day.

Cafeteria sandwich.

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Tuna salad on multigrain with veggies and muenster.

Cafeteria Inception-style salad.

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Greens with oil and balsamic vinegar topped with shredded cheddar and cucumber and carrot salads.

snack

Self-explanatory…

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Most of our snacks revolved around our homemade no-churn vanilla bean ice cream. <— have you commented on the cookbook giveaway post yet??

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Topped with melted dulce de leche and Valencia peanut butter.

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And whirled into ridiculous milk shakes with Cinnamon Toast Crunch.

dinner

Last night we went on a date to the mall to buy Adam sneakers and me bras and underwear because apparently we have a serious case of the olds.  We did keep things young and fresh by getting a fancy dinner at the food court.

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That’s “Drunken Noodles” from the new Thai spot, I guess.  The veggies were tasty (there were amazing pieces of eggplant) but it was a pretty poor representation of the dish.

The rest of our nights centered around this Cheesy Crab Pasta Bake.

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You see the creeper in that photo?  That’s how you know it’s good!

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Cheesy Crab Pasta Bake; serves 6-8

  • 8 oz dry bow-tie pasta
  • 1 Tbsp salted butter
  • 1 heaping Tbsp all-purpose flour
  • 1.5 cups milk
  • 4 oz shredded sharp cheddar
  • 4 oz shredded pepperjack
  • 1 tsp Old Bay seasoning
  • 2 tsp fish sauce
  • juice from 1 lemon
  • 1 Tbsp minced garlic
  • 4 sliced green onions (green and white parts)
  • (2) 6 oz cans crab meat, drained and picked through if needed
  • 3 oz crab seasoned chips, crushed
  1. Preheat oven to 375 degrees Fahrenheit and prep an 8×8 inch casserole dish with baking spray.
  2. Cook al dente pasta according to manufacture’s instructions then rinse and set aside.
  3. In a large pot over medium heat, melt butter.  Whisk flour into butter to form a roux and cook 1-2 more minutes until it has slightly darkened.  Whisk milk into roux and cook 3-4 more minutes until thickened, stirring out any lumps as needed.  Working in batches, stir cheeses into sauce.
  4. Reduce heat to low and stir Old Bay, fish sauce, lemon, and garlic into sauce.
  5. Remove pan from heat and stir in pasta, green onions, and crab, tossing until mixture is well-combined.  Pour into prepared casserole dish and top evenly with crushed chips.
  6. Bake 23 – 25 minutes.

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Served with spinach salad with champagne vinaigrette, pepitas, and roasted broccoli.

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Have a great weekend!

Dinner Bowl

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Do you have a preference for tableware and/or flatware?  Whenever possible, I eat out of a bowl, preferably with chopsticks.  Probably because it’s easier to chase every last bite when the food can’t roll off of the plate!  All of my dinners this week were delicious and I think it’s not a coincidence that they were all served in bowls.

breakfast

This was a weird week for me, I ate breakfast – as in chewable breakfast, not just tons of milk in my coffee – almost every day.

Sonja apple.

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String cheese and my last mango coconut almond thin.  {p.s. Kate won the giveaway!}

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String cheese and a KIND Salted Caramel Popped Bar.  <– very tasty and packs 2 grams of fiber and 3 grams of protein for 140 calories thanks to the blend of whole grains.

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Don’t get me wrong, there was coffee too!  This one was TJ’s cold-brew with skim milk and toasted marshmallow syrup.

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And this monster was a Starbucks reward freebie that I took full advantage of – venti skim iced latte with extra espresso.

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lunch

Yogurt bowls for the win.  Adam and I are both head over heels for the KIND granola.

Local vanilla bean Greek yogurt with KIND maple, chia, quinoa granola and yellow nectarine, black plum, and blueberries.

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Plain Fage Greek yogurt with KIND granola and red plum and yellow nectarine.  Plus a serving of Lindt Pink Explosion on the side.

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Honey Fage with blueberries and TJ’s bran flakes.

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And Tuesday I had catered lunch thanks to a malnutrition policy education that I attended.  Dessert was chocolate-covered marzipan that a sweet coworker snuck to me.

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snack

A picture’s worth a thousand words.  Apparently I was all about the freeze-dried produce.

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dinner

Another reason we both like bowl-style meals is that it’s nice to have our grain/protein/veggie components layered together rather than served in separate piles on a plate.  I like to get a little bit of each flavor in every bite.

Honey-chipotle chicken Chipotle style bowls.

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This week’s dinners had a lot of components so I’m going to break them down bullet-point-style.

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  • sautéed local Satur Farms energy greens – aka a kale, spinach, etc mix
  • sautéed onions and green peppers with cilantro and lime
  • TJ’s Cuban-style black beans
  • pan-fried chicken breasts that were marinated overnight in chipotles in adobo, honey, evoo, lime juice, sherry, minced garlic, smoked paprika, and salt and pepper
  • avocado
  • shredded cheese / low-fat sour cream / cilantro

We were out of the onion and pepper mix for day 2’s leftovers so instead I served all of the other components on top of big bowls of kale and broccoli sautéed with garlic and lime.  Still good!  We decided that my version was almost as good as Chipotle.

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Our rice bowls were a more Asian-inspired.  They would have been better with a runny egg on top but I was pleased with how incredibly juicy the chicken came out.

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  • brown jasmine rice
  • browned mushrooms
  • roasted broccoli
  • baked chicken that was marinated overnight in soy sauce, rice vinegar, fish sauce, Sriracha, canola oil, lime juice, sugar, and minced ginger
  • bok choy, celery, green onion, and cilantro sautéed with a bit of the sauce from the chicken

Even on my night out I ate dinner in a bowl.  I met friends at Hanoi and ordered the Veggie Spring Roll Bun – room temperature vermicelli, lettuce, cucumber, scallion oil, shallot, peanut, fresh herb, and nuoc cham sauce.

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Would you have guessed that there would literally be a chopped up spring roll on top of the dish?  We were surprised, but agreed that it was darn tasty.  The best part of the meal was dessert though.  Maple soft-serve from Corner of Vermont.

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We ate our ice cream on a leisurely walk down 5th ave in Park Slope and the whole thing felt wonderfully summery!

Weekly Wrap-Up

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The five best things I ate this week…

(1)  Coffee boxes

Blue Bottle.

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Stumptown.

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These guys never let me down.

(2)  This snack assortment

Baby carrots, seaweed salad, a Honey Belle pear, and a Pixie tangerine.

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Bonus – I went to a catered seminar on physical assessments for malnutrition and they brought in surprisingly good salads from Smash Burger.

(3)  Oatmeal bowls

Wild Beary flavor with maple almond butter on top and a Gold Nugget tangerine on the side.

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The berries and cream oat bowl I made myself was better though.

homemade oats to go

Rolled oats, malted milk powder, chia seeds, freeze-dried strawberries, and dried blueberries.  Plus sweetened sour cream on top.

(4)  Green curry with bulgar

This was the best thing we ate all week.

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Ground turkey sautéed with garlic, ginger, green onions, and probably something else that I’m forgetting // collard greens and celery cooked in rice vinegar with salt and a bit of sugar (sort of try for the pickled greens served at Pig and Khao) // green curry paste and light coconut milk // served on bulgar.

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Now that I’ve gotten my hands on jarred crushed ginger again my food has gotten so much better.

(5)  Asian-ish rice noodles

This would have been the second best thing we ate, but it desperately needed crushed peanuts on top.

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Ground turkey that had been marinated over night with green onions, ginger, garlic, brown sugar, canola oil, fish sauce, soy sauce, rice vinegar, and maple bourbon // baby bok choy, shitake mushrooms, and red bell pepper cooked with Sriracha, ginger, and a pinch of sugar // rice noodles cooked in chicken broth.

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Marinating the meat in so many acidic things gave it an amazing texture, though I realize that it doesn’t look all that pretty.  I have a bag of the chopped veggies prepped in the freezer so we can quickly make this meal again soon.

The worst thing about this week?  The weather!  Why is it so cold again??

Eggcellent Eats

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We bought tons eggs and dye for Easter this year, and of course, never did a darn thing with them.  The dye is in our “holidays bin” for next year, but the eggs had to be cooked. And so, I enjoyed hard-boiled eggs as a meal almost every day this week.

I was also all about the Cara Cara oranges and Medjool dates. It’s starting to taste like summer!

stuff

I started Ruth Reichl’s first autobiography on the train and I think I’m in love.

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She is so funny, and I love any story about food!

We were insanely busy at work all week and I’m dying. That’s why this post is a day late (and is short about 10 more coffee and candy pictures), because I did sessions with 18 patients on Friday – many of them with gestational diabetes – and when I got home I just wanted to lie down.

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breakfast

I made an awesome cold-brew blend this week: Community Coffee French Roast and BRC Peru with brown sugar, cinnamon, nutmeg, and pumpkin pie spice.

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Served on ice with S’mores Milk and skim milk.

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So good.

I am almost through my Nonni’s Biscotti sample shipment and I am going to buy more when we’re out.

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They are yummy, even when not dipped in coffee.

I discovered the magic that is dates dipped in peanut butter.

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lunch

Kimchi noodle bowl.

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The Cara Cara was the best finish for my perfectly burning mouth.

I brought TJ’s cashew butter and tahini kale chips and crispy broccoli snacks (<– they’re back!!) to crunch on top of salad bar.

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With a big scoop of macaroni salad.

This tasting plate wins best lunch of the week.

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Dates / turkey bacon / hard-boiled egg / crispy broccoli / orange.

But this triple – chocolate oatmeal bowl wins a close second.

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Rolled oats with a heaping Tbsp of hot chocolate mix, chocolate-covered cocoa nibs, and dark chocolate chips.

And this busy day “lunch” was a loser. Vanilla soy milk at 11 am.

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And Easter candy at 4pm when there was finally a lull.

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dinner

Omg. Kids! I made the tastiest stroganoff-inspired noodle bowls ever. Adam and I could not get over them.

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Served in heaping scoops on egg pappardelle.

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Yummy Stroganoff-ish Pasta, serves 4

  1. Heat 1 Tbsp evoo in a large skillet over high-medium heat.  Add 20 ounces sliced white mushrooms, and a big pinch of salt, and cook until the mushrooms have lost their juices and browned, stirring regularly (10 – 13 minutes).  Deglaze the pan with a healthy pour of cream sherry.  Remove mushrooms from pan and reduce heat to medium-high, adding an additional Tbsp evoo if needed.
  2. Add 1 lb lean ground turkey and two large shallots, chopped to the pan.  Season with pepper and 1 Tbsp smoked paprika.  Cook 5 minutes, stirring regularly and breaking up the meat into small pieces with the side of your spatula.  Stir in 1/2 Tbsp ground garlic, 1/2 Tbsp fish sauce, and 1 Tbsp soy sauce.  Continue to cook, stirring regularly, until meat is cooked through (5 – 7 more minutes).
  3. Reduce heat to low and stir in 3/4 cup reduced-fat sour cream.
  4. Serve on top of pasta of choice.

The leftovers were still great.

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Served on top of spinach salad. Plus, those of us who can eat chocolate had Lindt caramels for dessert.

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We had cobb salad.

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Baby spinach with balsamic / roasted asparagus / turkey bacon / avocado / TJ’s cave-aged blue cheese / hard-boiled eggs.

And egg salad.

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Eggs with shredded carrot, chopped green pepper, mayo, pickle relish, garlic mustard, dill, tumeric, smoked paprika, and s & p.  With great seeded crackers my parents sent us for Easter.

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And roasted broccoli and green beans.

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Egg salad is good – and I wasn’t even tired of eggs yet! – but roasted green beans are always the best part.

Then we finished the week out with Chipotle.

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Enjoy your weekend!

Home Again, Home Again

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I am feeling much better now, though the week did feel very long to me.  Here’s to hoping the weekend feels long too!  I have not been to the grocery store since a week before I left for St. Thomas, but somehow we made it through.

breakfast

Adam sweetly helped ease me back in to normal, non-vacation life by driving me in to work on Tuesday.  We made a doughnut date of it!

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Pecan praline beignet for me.  Doughnut Plant is great so it’s super fun that there’s a location right near my hospital now.

An apple and a hot chocolate.

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Less exciting than doughnuts, but still good.

Iced coffee with chocolate milk and a bar.

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I loved the Oatmega bar in theory, but unfortunately it was insanely fishy.  I just couldn’t do it.  I ended up going down to the salad bar for a snack in the late morning.

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Cheddar cheese and sunflower seeds packed a protein punch (8 grams of protein if you assume 2 Tbsp of each) to make up for the bar I threw away.

lunch

Salad bar and french fries.

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Baby spinach topped with cucumber, olives, broccoli, a marinated veggie mix, and balsamic dressing.  The blob in the left corner is fried plantains.

Salad bar and blurry Chipotle leftovers.

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Baby spinach with ranch and a bit of extra cheese, topped with my dinner leftovers.

Oatmeal day.  Quaker cherry pistachio oatmeal topped with coconut butter with a cinnamon applesauce on the side.

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This was the day I had my salad breakfast snack so I did manage to hit up the salad bar three days in a row, a feat that feels extra impressive when you remember that my stomach was still a bit iffy.

dinner

Chipotle night.  We legit eat Chipotle at least once a week, it’s a problem.

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Brown rice with sautéed veggies, pinto beans, chicken, sour cream, cheese, lettuce, and all of the salsas.  The three salsa combo was key to helping me enjoy the brown rice (I really prefer white rice but brown is a whole grain so it has more protein and fiber).

We did a pre-dinner dessert date at Ample Hills.

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I didn’t love the red velvet, but their caramel and honey flavors are all deep burnt sugar good.

Adam was on call on Wednesday and I definitely made myself a big bowl of chia pudding for dinner.  Thank goodness for those lunch salads, eh?

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Gina’s recipe base – 3 Tbsp of chia seeds in 1 cup of Hint of Honey almond milk with a splash of vanilla and honey whisked in.  I topped my bowl with Girl & The Fig salted fig caramel and it was flipping amazing.

Last night’s dinner came straight from the freezer.  Salmon patties from Whole Foods plus asparagus and a mushroom medley from Trader Joe’s.

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The patties were unpleasantly dry so I made a dipping sauce of mayo, garlic aioli, pickle relish, and smoked paprika.

I drank a Genny Cream Ale while I cooked.

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And ate a zoo of gummies for dessert while we watched the “Parks and Rec” finale.

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Omg.  The P&R finale basically killed me – I loooved it.  Every single detail was perfect, down the very last second of the ending being a sweet moment from Ben.  LOVE.

Do you watch “Parks and Recreation?”  What’d you think of the finale?