Added an actual recipe to my food page: Pseudo-Asian Chicken with Soba Noodles
Brown, on both sides, some boneless skinless breasts in olive oil in a large skillet over medium heat. Meanwhile, boil water and add soba noodles and green beans. Also meanwhile, in a small bowl, mix about 1 cup chicken stock, several tbsp soy sauce, minced garlic and ginger and black pepper to taste. When the chicken is browned, dump the sauce on it and partly cover the pan. Add some sliced bell peppers. Let it simmer until the chicken is done.
I’ve been totally neglecting that page since I got the first inspiration for it.
Well, Friday, I made the above recipe. Today, I made “Kamut Spirals with Chicken-Artichoke Wine Sauce” from the March 2006 Cooking Light (They should pay me for the free advertising. I love this magazine.). I used whole-wheat spirals, though, because I had those, and I don’t know where I’d find kamut. The recipe calls for a *lot* of artichoke, but it’s not too much, though it seemed like it at first. It was a little bland, but I forgot the salt. More basil would help, too.