I managed to wrangle an early Saturday off at work today, a rare thing in the Service Advisor world. Hubs wanted to get out of the house for a while, so I changed clothes, and we headed out to Target to pick up a few items and aimlessly wander the grocery aisles (we LOVE to grocery shop). I never even noticed the sous vide bubbling away on the counter when we left.
I grabbed a hot bath and a long soak when we got back. I emerged from the steam-filled room and trudged through the kitchen just as hubby was heading out to the grill to finish off his asian-marinated chicken thighs. “Work on some veggies”, he said in passing.
I knew once those thighs hit that hot grill, dinner was a mere minutes away. My brain was racing for sides and flavor profiles. I grabbed a can of kernel corn from the pantry, partially drained it and dumped it in a shallow pan and quickly turned a head of broccoli into florets for steaming. I had a knob of fresh ginger that I grated into the corn along with a swirl of sesame oil and some garlic. Corn, done.
The broccoli steamed briefly before being drained and tossed back in the pot with a good amount of butter. I like a hit of acidity with my broccoli, and in keeping with the asian theme, I splashed a little rice wine vinegar and some fresh ground black pepper. Broccoli, done.
Dinner is served. No recipe needed! Gluten Free, No Nightshades.