Over the past six weeks I haven’t been cooking as much, especially during the week. But on the weekends I’ve been trying to cook when possible because I truly love being in the kitchen. The key these days is meals that I can prep in advance during a nap and then are easily thrown together once the little one is down for the night.
Last Friday we thoroughly enjoyed almond-coconut chicken satay with a glass of wine before tucking ourselves into bed before 9pm. Throughout the day I prepped here and there – cutting the chicken into chunks, slicing the veggies, and mixing together the marinade. I marinated the chicken a little longer than the recipe instructed – probably a few hours – and I highly recommend doing that, if possible. The marinade is where all the flavor is: almond butter, coconut milk, lime juice and red curry paste (a current obsession of mine). Some of the marinade is reserved for serving with the grilled chicken.
The one thing I didn’t do until the last minute was dress the cucumber salad because I didn’t want it to become soggy. I like crisp cucumbers. The cucumbers and bell peppers are dressed with lime juice, salt, pepper and crushed red pepper flakes.
Once the chicken is grilled, serve along side the cucumbers and bell peppers and a sprinkle of chopped almonds.
And while I miss being in the kitchen during the week, I wouldn’t trade baby snuggles for anything in the world because I know one day she won’t want to snuggle with me.