So the Mini is officially on the move (as of the Saturday after the Fourth of July) and let me tell you - she is one curious little monkey. No walking yet, but she's quite the speedy crawler. We have finally been forced to adopt a more minimalist decor, and switch out our awesome driftwood coffee table for a soft storage ottoman.
But I'm not complaining; in fact, I am loving this age. The Mini has so much personality, and it's fun to see the world through the eyes of a 9-month-old.
She is also a lot more portable. In mid-July, we visited my mother & father-in-law's river cottage in Canada and the Mini really impressed us. She went on her first boat ride, and her first float in the water.
I won't lie, the 7 some-odd hour ride back home was a little rough, but otherwise it was a great trip.
On the home front, I have actually been cooking more on weeknights, though it is mostly my tried & true recipes that don't require as much concentration (it's a little tougher when you have to keep one eye on the food and the other on a mobile munchkin).
These days I am also making more food for her, as she is transitioning from baby food to table food. But since you probably don't need a recipe for steaming broccoli or boiling whole-wheat farfalle, I will instead share with you this chicken marinade.
I had loads of cilantro left over from the quinoa salad, and our jalapeno plants are doing well, so this seemed like a smart use of ingredients. I like it because the sesame oil and rice vinegar give it a nice flavor, and it has a little heat to it without being too spicy.Cilantro and Sesame Thai Chicken Marinade
- 1/2 C. fresh cilantro, leaves and stems
- 1 T. canola oil
- 1 T. sesame oil
- 1 T. rice wine vinegar
- juice of 1/2 a lime
- 1 jalapeno pepper, ribs & seeds removed
- 2 cloves garlic
- 1 T. + 1 t. soy sauce
- 1/4 t. salt
- 1/4 t. red pepper flakes
- 1 1/4 - 1 1/2 lbs. thin-sliced or pounded chicken breasts
In the bowl of a food processor or blender, pulse all marinade ingredients until pureed.
Place chicken in a shallow dish and coat evenly with cilantro puree. Let sit one hour, then grill or broil chicken until cooked through.
Recipe Adapted from Food and Wine