Thai Chicken Lettuce Wraps

 

 

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After a long day out of the house, I came home from babysitting around 8 pm, starving. My parents had made pasta with zucchini for dinner and even though there was still some left over, zucchini is probably my least favorite food so I was not about to have some of that. Thankfully, I was feeling inspired. 🙂

I forget where I saw lettuce wraps (definitely somewhere on the Internet some morning when I had nothing to do) but I bought romaine lettuce heads right after with the intention to make some this week. My favorite dish at P.F. Changs is the lettuce wrap with iceberg lettuce leaves, but I read somewhere (Internet again…) that romaine lettuce has more nutritional value than iceberg so I went with that instead. It worked well, they look more like lettuce tacos than neat little wraps and that leaf on the right was kind of squished but it was delicious all the same.

The best part by far was the sauce: I mixed peanut butter and soy sauce for a Thai flavor and cooked the chicken in it so it was all warm, mixed, and thick. Everything else was just whatever I had in the fridge/pantry and sounded good. The sweet corn, pecans, carrot, and fresh ginger each added their own unique textures and tastes to the dish that made every bite divine.

My parents were eyeing my lovely creations as they had seconds of the pasta, I think I know what to make for dinner next time!

My recipe: Thai Chicken Lettuce Wraps

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Pomegranate Balsamic Glazed Salmon with Sweet Potatoes and Veggies

The first meal I made for my family was a fancy glazed salmon dish with mashed sweet potatoes and steamed mixed vegetables that turned out a lot better than I had anticipated. It was a bit ambitious for my first cooking attempt in months but somehow was delicious.

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So that is not my photo but its pretty close to what I served.

I got the recipe for the salmon from

http://mangeratrois.net

and then just improvised the rest. My mum made the mashed sweet potatoes. The glaze was a little improvised as well because we used what we already had. We chose a pomegranate glaze because my dad had bought pomegranate-açai juice—for a sparkling wine spritzer drink that was his contribution to the dinner party—and we used dark cherry balsamic vinegar from the cupboard. So the glaze was all kinds of fruity.

ImageThe assorted veggies I presented were steamed green beans, broccoli, and cauliflower. I made the executive decision to simply steam them with some salt rather than doing anything fancy because I was using a lot of oil and sugar for the salmon.

I served this meal to my parents and my best friend Cam and her mum, who we had over for dinner that night. Michelle brought a bottle of red wine by a winery called Hendry.

It was delicious (and expensive), of course.