Friday, April 30, 2010
Dinner Mark Bittman Style
Mark Bittman, successful author of the recent best seller, Food Matters, has a clear message. Eat less meat, eliminate processed foods and consume more fruits and vegetables. And so last night we made dinner Mark Bittman style.
Our chicken breasts, skin off and bone-in, marinated for the afternoon in a concoction of freshly squeezed lime juice, oil, cilantro, salt and pepper and a splash of chili oil for kick. The breasts were slit to increase marinating surface area and improve cooking time on the BBQ. Our plan was to chop each of the breasts in half for serving. Although it may be hard to tell from the picture, the piece of chicken is probably no more than 3 ounces.
The family had put in a request to repeat the Spinach Salad with Apples, Avocado and Bacon from Bon Appétit - December 2000. You may recognize it from my April 11th post where I first tried it. How can you not feel pius about eating spinach. As an FYI, I really reduce the amount of dressing I actually put on this dish. I want a glisten not a drowning.
We matched this with a bean based salad called Black Bean Mango Salsa from Bon Appétit - April 1999. Lets give a shout out for legumes! The dressing on the salsa is lime juice, chili oil and a wee bit of sugar. Both recipes were found on the Epicurious website.
On presentation, the first comment was, "Wow, is dinner ever colourful!" I take that to be a good thing.