Another Julia Tershen delight.
This turned out absolutely flavorful and delicious. I think it’s the ginger plus toasting the spice in the beginning. It also comes together pretty fast, you just have to let the lentils cook for a while but that’s hands off.
I made a huge batch with a mix of red and green lentils and threw in all of the veggies in my fridge since I’m about to leave on a trip. Having it with yogurt is worth it. Yum!
Julia Turshen, Small Victories.
This chicken was juicy delicious and the recipe is super versatile (with suggestions for alterations in the book). I would make it again for sure.
But, it did take forever–butchering, seasoning, and browning the chicken probably took a good 45 minutes (brown in 2 batches with 8 minutes for each side = 32 mins of browning), then you have to cook for another 30 minutes. I might try just using skin on breast or thighs next time to skip the butchering part. Though there is something satisfying about using a whole chicken.
It also suuuuper smoked up my apartment, I had to open a bunch of windows. Make sure to close the bedroom door to cut down on your clothes smelling like chicken the next morning:)
Finally, it all comes out a bit brown since the chicken is brown and the leeks go from green to brown during the cooking process. I added in some carrots, but some more color would be nice. Something to think about.
I loved this! So refreshing but also filling. The most time is taken up preparing the veggies.
1. Double the sauce recipe.
2. Veggies: added 2 shredded zucchini, a cucumber, and shaved carrots
3. Ribboned Omelet: This was surprisingly easy and delicious. Though after 4 days I think the salad was past its prime from the eggs, so eat this up sooner.
4. Could add in some crunch: toasted sesame seeds, roasted peanuts, etc.
cold noodles with miso, lime and ginger
sesame soba and ribboned omelet salad