Chicken Peanut Sauce Burrito

Chicken Peanute Sauce Burrito

I got some peanut butter from Harvest Share last month and discovered that it actually is pretty good on celery. When the jar was close to empty, I thought it might be interesting to toss some rice vinegar, soy sauce, garlic, lime juice, and dried red pepper flakes, shake it up so the peanut butter sticking to the sides of the jar did not go to waste. I tried it on some lettuce and it was delicious. So this is the peanut dressing I made.

  • 2 TBSP peanut butter
  • 2 TSBP seasoned rice vinegar
  • 2 TBSP soy sauce
  • 1/2 tsp red pepper flakes
  • 1 lg. clove of garlic, crushed and macerated with salt
  • Juice from 1 lime, squeezed.

I thought it might be good with some chicken. So I sauteed a chicken breast with just some salt and pepper in olive oil. While it was cooking, I chopped 2 TBSP of yellow onion,   thawed out 2 TBSP of frozen peas by running them in cold water, toasted 6 pecans in a dry pan and chopped them up.

I removed the chicken breast and let it rest for about 5 minutes. Then I heated up my burner and with the air vent on high, charred two flour tortillas against the coils of the stove. If I had a gas stove, I would grill, but this is my “electric grilling.” Just lay them on the medium-high coil with half hanging off the edge so you can grab them.  Flip with your fingers as soon as it begins to char, I generally “grill” on each side a few times to grill the whole tortilla. You cannot be doing anything else when you do this because you don’t want to start the tortillas on fire.  It adds a really great flavor and makes delicious tortillas.

Chicken Peanute Sauce Burrito

I compiled my dish with a small handful of lettuce, the sliced chicken breast, onions, pecans and thawed peas. I then added the peanut dressing and rolled them up.

This is delicious. Chicken is such a mild ingredient that it embraces nearly anything you do. I liked the peas (And yes, fresh would be better, but needs must,) They added a bit of texture and freshness. It all went together so well. It’s zingy and spicy from the lime and red peppers and then the peanut adds this kind of hearty sweetness.

 

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Kale & Cabbage Salad with Toasted Pepitas & Plum Vinaigrette

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I sliced 1/4 head of cabbage into thin ribbons and chopped up an equal amount of fresh kale in similar thin ribbons.

In a large pot, I brought 2 cups of water to a boil with a teaspoon of salt. I added the cabbage and kale and put a lid on it, letting them cook for one minute. I strained the water off and set them in the fridge to cool.

Meanwhile, I sliced up 2 plums and sautéed them in 2 TBSP of white wine vinegar and 2 tsp of soy sauce with 2 tsp of Tajín. I added a bit of salt and pepper, a tsp of sugar and stirred until the plums were just about to break down, but were still holding together. I poured the dressing on the kale and cabbage, stirred and set back in the fridge to cool.

Before serving, I toasted the pepitas in a bit of peanut oil with smoked paprika.

This made two large servings or four small salads. It’s a great blend of hearty veggies, sweet fruit and tangy vinegar. The pepitas add a bit of crunch and umami.