I cut a piece of my recently grilled chicken and slathered a bit of soft sweet potato on its side. The creaminess of the sweet potato against the crunch of the sesame seeds that I liberally sprinkled on my chicken are a match made in heaven.
I’m pretty sure that is a run on sentence, but I take pure joy in eating what I blog about, as I blog about it. It is not just food for me, you see – it’s a work of art. If you’re a foodie, you’ve probably heard it before – “baking is a science and cooking is an art”. While I do agree with that, I also think that food on its own is an art, even before it is cooked.
This post is a part of my leftover series. I never liked throwing food out, but now it seems more and more crucial to be creative. I realize it seems like a lot to have rice, potatoes and soybeans in one dish but they are all healthy and since it is meant to be a side dish – you don’t eat much of it.
I had defrosted a package of chicken breasts the night before, so I butterflied them (click for a great video) and seasoned them with Asian type ingredients (garlic, ginger, soy sauce, rice vinegar, sesame oil, little hot sauce and sesame seeds) I let that sit while I got my other stuff together.
I diced up some onion and caramelized it in olive oil. Next, I cubed up the sweet potatoes and added them to the pan, without stirring. This allowed them to get a little brown on one side. Then I added the rice and fried it up. I steamed the edamames and added them to the rice.
I knew I would find something to use up that bag of edamames at some point! Have a recipe where you use them? Please share them with me in the comment section below.
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