The recipe chosen this week for CEiMB, using Ellie Krieger's So Easy, was Creamed Spinach chosen by Liz of The Not So Skinny Kitchen. You can find the recipe here.
The photo above is obviously not the creamed spinach that Liz chose, and apologies to Liz as we do eat spinach uncooked and even ever so slightly wilted, but creamed spinach is not a happening thing around here because no one will eat it and the guys rebel at even the smell of it, so instead I made the Savory Chinese Chicken Salad recipe from Ellie's The Food You Crave book, pages 110-111, chosen by Danica of Danica's Daily and you can find that recipe here. (Liz, I promise to make the next recipe you choose, okay?)
This recipe was chosen a couple of weeks ago and I didn't get it done that week, so figured I would sub it in this week. I didn't plan on subbing in the photo, however. The photo above is from Ellie's book because while I made this dish and did nice photos of it, my photo card split in two and the photos were lost after the salad was already eaten for lunch (fortunately I had downloaded all the other photos on that card previously and didn't lose all those). Anyway, I hijacked Ellie's photo and want to say that mine looked pretty much like that minus the water chestnuts as I did not use those...I can only get canned ones here and they always taste like the can, very tinny, so I just don't use those.
The salad was easy and tasted wonderful...the dressing was something I will make time and again for salad and summer roll dipping sauce as it was very good, a little bit of heat from the Sriracha was nice. Definitely a repeat.
Next week's assignment is Crispy Chicken Fingers, chosen by Jennifer of The Rookie Baker, on page 200 of Ellie's book The Food You Crave. You can find the CEiMB blogroll here.
