Thursday, March 10, 2011
March 7 Fish tacos with snapper and corn tortillas
March 8 I worked until 9pm so the boys ate out
March 9 BBQ chicken sandwiches with coleslaw- supperworks and potato salad
This week is a bit of a wash because I am working all week and will be gone from early morning until bed time so there won't be much cooking going on until the weekend. I made fish tacos on Monday night, tuesday I the bb1 chicken in the crockpot and left for work and let Shack deal with it. I had two gummy bears and and an apple for dinner and they went to Ceili Cottage with Jen and Mr Jen for delicious dinner. Bitter? Who me?
Wed night will be the BBQ chicken sandwiches from supperworks that are basically chicken thighs cooked in the crockpot all day in bbq sauce, shredded up and eaten in a nice, soft bun. To go with it, I made a simple potato salad using potato and some dark purple yams that I found at my magical asian store. I think they are from somewhere in the caribbean and they are stunning. They keep their colour too so after you cook them, they don't fade to a weird lavender/grey. I will atone for my lack of culinary achievements next week by chaining myself to the kitchen. I also used Kewpie mayonnaise because it's kind of more savoury and has more flavour than regular mayonnaise and although I have heard that it breaks down in heated dishes, I really like the texture and flavour in cold dishes like this or in egg/tuna salad etc.
Easy Peasy Purple Yam Potato Salad
2 med waxy potatoes, peeled, diced, cooked and cooled
1 med red skinned potato, diced, cooked and cooled
1 purple yam, peeled, diced and cooked
1 tbls minced red onion
1 or 2 tbls finely chopped yellow pepper
1 hard boiled egg, peeled and either chopped or mashed with a fork
1/4 cup mayo (I used kewpie, the japanese mayo)
1 tbls apple cider vinegar
kosher salt and freshly ground pepper
mix the mayo and the apple cider vinegar and pour over the potatoes, the yam, the egg, the onion and yellow pepper, and almost all of the parsley and stir gently so that you don't crush the yam. Salt and pepper to taste. Sprinkle the remaining parsley on top of the bowl.