Wednesday, October 7, 2009

Day #11 - Fantasizing About My Next Dan Humphrey Coupon

This my workspace tonight:

It's impossible for me to be stressed out when I can watch Gossip Girl, blog, and clip coupons in the same night.

I somehow find meticulously cutting small squares of flimsy paper to save 40 cents on a can of chicken broth extremely therapeutic. I'm not sure if its the mind numbing routine of trying to cut out 4 perfectly 90 degree angles on each coupon or if its the idea that I am somehow secretly bringing down "the man". But I love it.

So cheers to coupons, ridiculous teen dramas, and venting to my imaginary friends to that little thing we call the interweb.

CPK: Thai Crunch Salad
(adapted from Todd Wilbur's "Top Secret Restaurant Recipes 2" )

Lime Cilantro Dressing:
2 tsp vegetable oil
2 tbsp rice vinegar
1/4 cup chopped cilantro
2 tbsp chopped red bell pepper
1 tbsp honey
2 tsp dijon mustard
1/2 tsp sesame oil
1 tsp lime juice
1 garlic clove
pinch of salt
pinch of pepper

Spicy Peanut Sauce:
2 tbsp crunchy peanut butter
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp splenda
1/2 tbsp chili sauce
1/8 tsp sesame oil
1/2 tsp minced garlic
1/4 cup water

2 4oz chicken breast
1/3 cup edamame (cooked and chilled)
2 tbsp peanuts
6 cups chopped napa cabbage
1 cup chopped red cabbage
1 cup shredded carrot
1/2 cup shredded cucumber
2 chopped green onions

1 tsp vegetable oil
4 wonton wrappers

1. Make lime cilantro dressing by pureeing all the ingredients in blender for 20 - 30 seconds. Chill in fridge.
2. Make spicy peanut sauce by combining all ingredients in small saucepan over medium heat for 2 - 4 minutes. Pour and blender and puree for 20 seconds. Chill in fridge.
3. Sprinkle chicken with salt and pepper and cook in skillet for 4 - 5 minutes per side, until cooked.
4. Cut wontons into smaller strips. Put 1 tsp of oil in skillet in and fry wontons over high heat until crispy (about 1 - 2 minutes).
5. Toss lime cilantro dressing in cabbage carrots, cucumber, edamame, and green onion in large bowl. Portion out into 2 bowls.
6. Top each salad with a sliced chicken breast, crispy wontons, and spicy peanut sauce.

Servings: 2
Nutritional Info: 638 cals, 25g fat, 68g carbs, 41g protein
CPK Nutritional Info: 1160 - 1280 cals (based on CPK website)

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