Home > Recipes > Chicken and Edamame…and BREAD.

Chicken and Edamame…and BREAD.

For the past few weeks, we’ve been eating chicken pretty regularly as our protein of choice. From now on, I’ll be shortening “protein” to “prote”, just to make you all uncomfortable. See also “banana”-“banoon”. Yep.

Anyway. Chicken is so versatile! I knew that already, of course, but it’s so much easier to see when you’re buying family packs of boneless thighs ($2.99/lb @ the whole!) and using all of the condiments in your fridge.

We just got in a new brand of gf bread at the store- it’s called Udi’s, and it’s amazing. The ingredients are pretty reasonable (lots of flours, including teff, and some starches), and the texture and taste are superb. Easily the best gf sandwich bread I’ve ever had. It’s $5.99 a loaf, and the pieces are pretty small, but at least I don’t have to toast it to eat it. Right? Ew. Seriously, some gf breads (I’m talkin’ to you, Tapioca Loaf), are mealy and just plain wrong.

Full Circle Alert: This weekend, we made open-faced chicken and edamame sandwiches, with roasted garlic and parmesan dressing, and they were SO. FREAKING. GOOD. Like I said, condiments and things from your fridge. On bread. The stuff that sandwich dreams are made of, for sure. Edamame cooked in Bragg’s and extra garlic, chicken pan-fried with salt and pepper, and the dressing, though it seems out of place, was exactly the right complement.

De-licious.

In other news, I’m on what, day seven of the frosting binge? And I’m not ill. Boyfriend was actually disturbed and awed by the amount of frosting I am able to consume in one sitting. Anyone want to challenge me?

ETA: Udi’s bread is, unfortunately, not vegan. There are eggs. Not that this was a vegan post (whoo, chicken!), but it’s worth noting. I think that I can duplicate the recipe and get rid of the eggs, but that’s an adventure for another day.

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