Spring Chicken Salad with Pasta (and a troop of new vegetable friends)

It may have been the first day of spring in Ottawa yesterday, but apparently Mother Nature didn’t get the message.  Every form of precipitation known to mankind fell from the sky Monday, including a strange misty rain and tiny hail pellets.  Seriously, if there is something making our mythological season changer angry (Father Time cheated on her, etc., I don’t know), then it needs to stop.  I took out my bike on Sunday and it is now buried in snow. My sadness reaches epic proportions.

First day of spring in Ottawa: photo courtesy of The Weather Network

Trudging around in my winter boots again, I decided to defy Mother Nature and begin my spring cooking.  Well not quite. I’m not really sure what spring cooking is since this is the final season I must get through before my blog has its first birthday.  I figured this dinner recipe had the word “spring” in it and, for now, that was good enough for me.

Also, I just really wanted to cook and eat a real supper.  I’ll be the first to admit that I haven’t been eating very well for the past few weeks.  I’ve been so busy with school and work that I’m only ever home to sleep.  Also, as some of you know I’m currently on the hunt for Ottawa’s best cupcake for the blog Local Tourist Ottawa, so that has been keeping my sugar intake high, and my health content low.  Must strive for healthy balance!  I biked to pick up cupcakes this past weekend, that sort of cancels out the sugar, right?  Maybe not. Fine, I’ll get better.

I saw this recipe on Tastespotting when I was browsing the site at school.  At this point I had officially decided I needed to eat real food, and was deciding what meal should mark my re-emergence into the world of health.  I found this recipe on the blog Zoom Yummy, and it looked simple and delicious.  Petra (blogger) had posted several pictures of the how-to instructions, and the stunning images made it look like a PWC blog post.  I truly admire people who can take pictures detailing every step of the cooking process.  I would not have the patience.  My goal is to minimize the PTM (pan to mouth) time as much as possible.

Anyways, lots of chopping with this one, so make sure you do it before you start cooking your chicken.

Also, have a little fun along the way:

The green onions were just begging to be doodled on. Come on, don’t try and tell me you wouldn’t do the same thing.  Also, they’re kind of reminiscent of my squash friend, n’est-ce pas?

(Aside: please don’t think I’m a complete weirdo, I just really like playing with my food).

Other than getting three new vegetable friends out of this recipe, I also got the perfect amount of pasta for last night’s supper and today’s lunch.  How dearly I have missed you leftovers!  The recipe itself was pretty good.  I love parsley so added in about double what the recipe requested…..also, I didn’t have any ground ginger, so that got omitted this time around.

Gosh I’m hungry now.  Might eat leftover pasta for breakfast.

Source: Zoom Yummy

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