Thanks for all of the sweet comments! If tomorrow is anything like today, we should be just fine- Isla was PERFECT. I literally don’t think I heard her cry one time. She just snoozed away in her Nap Nanny all day (probably does not bode well for tonight though, huh?). I’m sure I’ll be eating my words soon when she starts transitioning out of the sleepy newborn stage… but today was good.
Brian and Jack were both napping this afternoon, and since Isla was asleep, too, I decided to take a quick snooze on the couch. Here’s what I woke up to find:
She was just staring at me. Like, “Oh good, you’re up! Feed me?”
My friend Erin set up a care calendar for us where friends can sign up to bring us dinner. We didn’t have anything like this with Jack (though we did have a few awesome friends bring meals), and it is AMAZING. If you know anyone who has recently had a baby, been ill, going through a rough time, etc., I highly recommend doing this- they will love you forever for it. It’s so nice not having to worry about what to feed everyone!!
My sweet friend Laura brought us dinner tonight: Thai peanut chicken with broccoli and a side of farro.
It was SO good. The peanut sauce was amazing- I was scraping the bowl clean. Jack loved the farro, too. I told him it was “big boy rice” and he asked for seconds.
Laura said I could post the recipe, so here it is. I’ll be making this soon and you should do!
Laura’s Thai Chicken with Broccoli
- 1 tsp toasted sesame oil
- 3 Tbsp canola oil
- 5 Tbsp seasoned rice vinegar
- 2 Tbsp fresh squeezed lime juice
- 1 Tbsp soy sauce
- 1 tsp Stevia (or 1 Tbsp dark brown sugar)
- 2 Tbsp smooth peanut butter
- 1 inch fresh ginger, peeled and grated
- 1 large garlic clove, peeled and pressed or grated
- 1 tsp Asian chili paste or Sriracha
- 2 Tbsp lowfat plain greek yogurt (or regular yogurt or mayo)
- 1/3 cup chopped fresh cilantro leaves
- 2 cups cooked chicken breast, shredded or cut into 1-inch cubes
- 2 cups steamed broccoli (can use fresh or frozen)
- 1 cup dry Farro
Put all Peanut Sauce (first 12) ingredients in a blender or food processor. Blend or pulse until smooth. Transfer the dressing to a small mixing bowl and set aside. The dressing can be made up to 2 days in advance. (Cover and refrigerate the dressing if making ahead. Also, since there are so many ingredients, sometimes I make a double batch and freeze half of it).
Cook chicken as desired (I usually poach chicken and then shred it). Cook Farro according to package directions. Steam broccoli. Mix cooked chicken and steamed broccoli into peanut sauce (can add additional veggies, if desired). Serve over cooked Farro.
Fyi, the peanut sauce is also a delicious dipping sauce for spring rolls.
Here’s a few more pics from today, just so you can see what we’ve been up to (a lot of snoozing, apparently).