Chicken Yakitori with Blue Apron

OK...So lets be honest, the worst part about cooking, isn't the cooking. It's the shopping and schlepping. The third S in the equation is SOLUTION. And I've found it! Blue Apron. Shopping done, schlepping done & all neatly packaged up ready for me to get my cooking-hands on.

I think I spent more time getting my Instagram video right, than chopping the veggies for dinner.

On the menu, Chicken Yakitori.

Ingredients:

• ¾ Cup Brown Rice
• 2 Scallions
• 2 Cloves Garlic
• 1-Inch Piece Ginger
• 1 Bunch Cilantro
• 7 to 8 Ounces Long Beans
• 3 Tablespoons Hoisin Sauce
• 2 Tablespoons Soy Sauce
• 8 Ounces Ground Chicken
• ½ Cup Panko Breadcrumbs
• 1 Tablespoon Sesame Oil
• 8 Skewers
• 2 Birdseye Chilis
• 1 Lemon 

Method:

1. Preheat the oven to 400°F. 
2. In a small pot, combine the rice, 1½ cups of water, and a pinch of salt. Heat to boiling on high. Cover, reduce the heat to low, and simmer 25 to 30 minutes, or until the rice is cooked through and all the water is absorbed.
3. Wash and dry the fresh produce. Thinly slice the scallions. Peel and mince the garlic and ginger. Finely chop the cilantro. Cut the long beans into 6-inch lengths.
4. Make the glaze & chicken mixture:
5. In a small bowl, make the glaze by combining half the hoisin sauce and half the soy sauce; stir until smooth. In a separate large bowl, combine the ground chicken, panko, ginger, garlic, sesame oil, half the scallion, half the cilantro, and the remaining hoisin and soy sauces.
6. Using your hands, mix everything just until combined. 
7. Divide the mixture into 4 equal pieces, and shape them into flat, oval-shaped patties. Place the patties on a lightly oiled baking sheet, and place 2 skewers in each patty. 
8. Roast the yakitori in the oven for 6 to 8 minutes, or until browned, then carefully flip them over and cook 6 to 8 minutes minutes longer, or until browned on the top and cooked through in the center.
9. To make the beans: heat some oil in a large pan on high until hot. Add the long beans and birdseye chilis and cook about 30 seconds, stirring. Season with salt and pepper. Add about ¼ cup of water and cook 3 to 4 minutes, stirring until the water evaporates and the long beans are crisp-tender. 
10. Remove from the heat and squeeze the juice of half the lemon over the long beans. Stir in the remaining cilantro.
11. To plate: Divide the rice and long beans between 2 plates. Place the yakitori on top of the rice. Spoon some glaze over the yakitori and some over the long beans, if you like. Garnish each with the remaining scallions and lemon wedges. 

Click on the image, to view the Instagram video.

Try Blue Apron for yourselves (if you're in the USA that is)! 

SEX AND THE CITY MOMENT #1

So in my bid to find SJP, other than finding a job, it's my number 1 goal for living in NYC. I've decided to document my Sex and the City moments.

The first, hubby took this snap. It was our second morning in NYC and when he saw me with my laptop on the bed, he said that was the best way to start my SATC New York adventure!

Shooz Does Healthy Dessert

It might be hard to believe, but I've found a healthy and delicious mid-week dessert (the weekend should should be all about splurge). It came from a quick perusal of the fridge and cupboards, the beauty of this is, you can use what you have in your own cupboards.

The finished product, ticked everything on my "healthy dessert" checklist:

• Tasty
• Sweet  
• Filling
• Crunchy (a la MasterChef)
  ...and when on the table could pass for dessert without people screwing up their faces!

 So with a resounding yes (from the voices in my head) I give you... 

BERRY-HEALTHY TRIFLE.

Ingredients:

• Strawberry yoghurt (I use Barambah Organic)
• 4 x strawberries, sliced
• 1 tbs pumpkin seeds
• handful hazelnuts and almonds, chopped

Method:

1. Use a glass cup (I used Bodum), so you can see the layers & it looks great. 
2. Start with the yoghurt for the first layer, depending on the size of the glass, roughly 1 tbs will do. 
3. Cover the first layer of yoghurt with a few strawberry slices.
4. Sprinkle the nut & seeds over the strawberries. 
5. Add another layer of sliced strawberries. 
6. Repeat starting with the yoghurt again and finish with the remainder of the nut & seed mix. 

* You can use a variety of fruits, nuts and seeds. Depending on the season & your preferences. 

A sweet treat with NO GUILT, what more could you ask for?