When my husband is out for dinner, I always cook something easy & quick but healthy for the two of us. Today, it was:
Pan fried sea bream (rose wine & balsamico sauce) & asparagus with steamed pumpkin as a main course
Freshly cooked rice
Cooking time: approximately 20 minutes.
Menu: Chicken & asparagus salad, Corn omelet, Steamed pumpkin, Grilled salmon marinated in saikyo-miso, Rice
Strawberries & banana for dessert
Chicken & asparagus salad.
I love this salad because not only it’s tasty but also it allows me to prepare one more dish always on the side.
For the salad, I always use chicken filet without fat. Boil it for a while (5 minutes would do), and shred it by hand. Mix it with boiled asaparugus and sliced cucumber, add vinegrette (I usually make it with chopped onion, red wine vinegar and honey).
The water used for boiling the chicken filet can be reused as chicken broth. This time, I put steamed pumpkin (peeled), mashed it in the broth, and added salt to taste. That’s it – it makes great pumpkin soup. Nothing else, but if you want an extra flavour, I recommend to add a dash of extra virgin olive oil.
Menu: Hijiki, Asparagus omelet, Cucumber sticks, Roasted sweet potatoes, Rice with sesame & bonito flakes sprinkles
Apple bunnies for dessert