Food! Glorious food!

I just had my first class with Hannah. I am wobbly. 'Nuff said.

Today for lunch I am having leftovers from last night. I had things to be used in my refrigerator so I veered off the the PLAN and into the wilds of experimentation.

Cajun chicken (from here) with steamed green beans, cauliflower couscous (like cous cous but made out of cauliflower. I know! Genius!) and salsa verde (loosely based on Stephanie Alexander's recipe).

2 large free-range chicken breasts
paprika (I used smoked paprika, which I get from the Italian Pantry - lovely)
cayenne (I may have been slightly enthusiastic about how much of this I used)
1/2 bag of green beans from the Hmong

Cauliflower Cous Cous
1 small cauliflower (the fresher the better, which is why you want some leaves on a cauli to give you some idea of how fresh it is)
1 tsp of olive oil
2 tsp of butter
some cheese (I used wasabi... I did say that this was a fridge special, didn't I?)
s&p

Salsa Verde
handful of baby spinach (ie what was left in the bag)
some parsley
1 small gherkin (not as small as a cornichon but not as big as a dill pickle, if you're using cornichon I'd go 2)
some pinenuts
3tsp of olive oil

I processed the cauliflower (florets only, you can use the stems but I don't think the texture is as good) till it resembled couscous. I gently fried it in a tsp of olive oil and 2 tsp of butter and some s&p (google tells me that you can also do this by steaming (looks annoying) or baking (perhaps if I were turning on the oven anyway). It takes about 7 - 10 minutes depending on how you like it. At the same time I had the chicken (see the link for instructions on that) on the go in the George and the beans steaming. The salsa verde I blitzed with the little bowl thingy for the trusty bamix.

It all came together quite well. (I'll add a picture later.) Husband like it. There was enough for us both to have leftovers for lunch. Hurrah!