I made a grim discovery just now while looking for the photo to go along with this post. The whole folder where I keep the photos of recipes that I’ve made but haven’t blogged about yet (aptly named ‘To Blog’), is empty. Completely empty! I don’t know what has happened but I know there were photos in there (of like 20+ recipes) because I added to it a few weeks ago. Seems like the photo erasing fairy has visited my computer… and I’m not happy at all! Hopefully they have just gone on an adventure to another folder somewhere where I can find them… otherwise there is a lot of hard work going to waste and my 30 days of blogging won’t be as pretty as I had hoped!
(EDIT – I found the photos! Yay, they were on my USB for some reason, it only took me like 6 months to find them… haha)
The only thing stopping me from crying right now is the fact that I have made progress towards getting some Christmas cash today. I have an interview on Monday to do catalogue mailbox dropping, well it isn’t so much an interview as a case of looking at the map and choosing which available route I would like to do. So that is good. The weather is lovely at the moment, I need to walk more and this will make me do it more. I was also contemplating doing a house cleaning job, but I think I would prefer to be outside in the sunshine. Plus I have experience with this because Leanne, Sarah and I used to do it when we lived together in the city for grocery money. That was a community newspaper (The Melbourne Times) though, and this is catalogues so we will see how it goes.
I also got asked to do a catering job out of the blue today. One of mum’s friends got married a couple of months ago and they are having their reception at the end of the month. They were doing it all themselves but now there are a lot of guests (90) and they are stressing out a little. So they’ve asked me to make some salads to compliment the spit roast they are having and some desserts for afterwards. Anyone got any suggestions for good salads that can be mostly made ahead and feed a lot of people? Or big serve yourself kind of desserts? This is a bit different for me because I’ve only ever catered fingerfood. I have a few (thousand) ideas of course, but it is always good to hear what other people would do.
Anyway, back to the recipe, minus the photo – I will post it if/when I find it. This one is from the February issue of Australian Good Taste and it is one off my pile that I have been meaning to post about for a long, long time. In fact, I made it back in July! So I don’t remember much about it other than it being delicious & refreshing.
Orange Spiced Chicken with Couscous (Serves 4)
In a bowl mix together 2 crushed garlic cloves, 1Tbsp olive oil, 2tsp finely grated orange zest, 2tsp cumin, 1tsp paprika, a pinch of cayenne pepper & 600g diced, skinless chicken breast and toss to combine. Cook this in 2 batches in a large frying pan over medium-high heat for 4-5 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.
Cook 1 halved, thinly sliced, medium brown onion & 2 thinly sliced celery stalks for 2-3 minutes until softened. Add 200g peeled, deseeded, coarsely grated pumpkin & 1 coarsely grated zucchini and cook for another 2 minutes, or until tender.
In the meantime, place 240g couscous in a large heatproof bowl and pour over 310ml boiling water. Cover and set aside for 5 minutes, then use a fork to separate the grains. Add vegetable mixture, chicken, 1/2C shredded, fresh basil leaves & 1 peeled orange, cut into 2cm pieces and gently toss until combined. Divide among serving bowls and top each with 1Tbsp natural greek yoghurt.
Why Should I Eat That?
This meal is low in fat and sodium.
Nutritional Information: (per serve)
Energy 2298.5kJ, Protein 43.5g, Fat (Total) 15.0g (Saturated) 4.4g, Carbohydrates (Total) 57.4g (Sugars) 9.2g, Dietary Fibre 3.5g, Sodium 132.2mg, 0.21 serves of fruit, 1.85 serves of vegetables.