Chicken and Ricecakes

While my dad was here, we were a bit indulgent, dinner at Ray's the steaks, fish and chips at Eamonn's and lots of beer consumption on the part of Jim and dad. This is usually the case when we have friends and family come up to visit. We take them out to our favorite places most every night they are here then repent and eat at home once they go home. So true to form, we are trying to get back to eating at home this week including getting in more veggies.

Last night we had a veggie stir fry consisting of Brussels sprouts, Chinese long beans, orange cauliflower (yes, orange........more on that later this week) and lots of garlic. And a bowl of homemade potato leek soup.

Tonight, chicken with the rest of the long beans, some garlic and ricecakes. I threw everything into the skillet at the same time then added soy sauce, sesame oil and sriracha hot sauce. While this all cooked, I boiled the ricecakes. (These aren't the puffed rice type of cake you find in the snack aisle. These are disc shaped noodles made of rice flour that when cooked are a bit chewier than pasta but add a nice texture to what ever you add them to. ) Once the ricecakes were done, I drained them and added them to the stir fry. Each plate was topped with a little sprinkling of fried shallots and some sesame seeds. And it was tasty.