a peek inside the fishbowl

It’s been awhile since I’ve done a “will they eat it” post. I don’t want to give the impression that I’m not cooking anything, it’s just that I haven’t had the time or the energy to do much experimenting lately.

But here I am! And this time it’s with a light and summery dinner-type salad that turned out to be pretty kid-friendly.

The original recipe is from Epicurious. It’s here. I knew I had to try it because there’s a lot of bok choy in it. I LOVE BABY BOK CHOY. Omgosh. I am salivating just thinking about it. It’s crispy, it’s crunchy, it’s dark green so you KNOW it’s good for you. I like taking a leaf and dipping it in a bit of low-sodium soy sauce. Yum.

I made the recipe pretty much as written, but I didn’t use the jalapeno and I ran out of rice vinegar so I subbed white wine vinegar. Next time I’m going to poach the peas in a new pot of water. The instructions call for using the water that the chicken was boiled in, but the peas came out a tad slippery so I won’t do that again. (Loved the addition of green onion and cilantro to the water. Bravo.)

I also added some thinly sliced raw purple cabbage to the finished product for extra colour and served it with a side of rice (optional, but my family loves rice, so who am I to say no). It was delicious. 3 out of 4 family members ate it all up and it made a fantastic lunch for me the next day, sans rice, but with a small handful of chopped peanuts on top.

Here’s what my lunch-sized serving looked like:

Oh, it was so good.

If you decide to try this recipe please let me know how turned out for you!