Cajun chargrilled chicken, rice and spring vegetables

The request was for ricey stuff - but, again, I didn't quite fancy that - but took what was in the fridge to make something a bit more ... well, .... thingy.  So we ended up with steamed rice (thai jasmine in this case - but could have been basmati, white, brown... mix etc)  infact lime infused rice would have been really nice.  Chopped spring onions, garlic, courgette and sauteed for 5-10 mins until just catching at the edges - added splosh of white wine and simmered - then added chopped green beans, added water when it looked like it was getting dry.  Meanwhile podded broad beans and poured on some boiling water. Tossed bite sized chicken pieces in cajun seasoning and some black pepper.  Then started on the mammoth task of individually taking the skin off the individual broad beans - a faff, but they are much sweeter and glisten like green jewels in the mix if you can be bothered.  Then put some roughly chopped curly kale in pan with small amount of water to wilt and then steam.  So, after about 20 mins - rice is steaming, spring veg casserole is ticking over, curly kale is steaming gently, chicken is "marinading" in cajun mix.  Stir juice of half a lime into 3 tbsps creme fraiche (to taste) and season.  Heat olive oil in  frying pan and quick fry seasonned chicken pieces - chuck broad beans into spring veg casserole and mix in, keep on mendium heat until all heated through.  Plate up - as prettily as possible when the chicken is cooked (should be about 6 mins, turning half way through).

Victimed moaned about curly kale (predictable) but it was my favourite bit, which is why I keep trying.  All in all, uses more pans than I can usually be bothered with for just a tea - but I thought the dinner was worth it.  Victim scoffed all of the courgette etc mix, so that's a result of sorts!  Creme fraiche (or yogurt) dressing means you can be a bit more ruthless with the cajun flavouring on the chicken.

Chinese(ish) chicken casserole

It started off as a stir-fry - but when it came to it I just didn't fancy stir fry and brown rice.  Far too virtuous!  So, stayed virtuous, but with more sauce.  Sauteed spring onion, garlic, ginger and chili in peanut oil.  Added bite sized chicken pieces, chinese five spice and a good splash of soy sauce.  Added assorted chopped vegetables - red pepper, courgette, mushroom, celery, soya beans, sliced sugar snap peas.  Fry until soft(er).  Add 2 tbsp tomato puree, some rice wine and black pepper.  Add a cup or so of water and simmer for 15 mins.  Add some greens - we had curly kale, so chucked that in - could have been cabbage or spinach, but we had kale so in it went (chopped quite finely to avoid victim grumps) - and another handful of chopped spring onion for freshness.  Also, steamed some brown rice.  After 30 mins the casserole was still quite sweet from the five spice, so added more black pepper and soy sauce.  Yum - victim had seconds - noted addition of greens but admitted that they weren't so bad.... result!  When I do similar again I will add bean paste (black or yellow) at the start for depth.

Baked cod and asparagus

Layer asparagus, cod and lemon slices in bakling dish.  Drizzle with olive oil and grind on black pepper, cover with foil.  Bake for 20-25 mins.  Meanwhile steam edamame beans and little gem lettuce leaves in a little white wine and garlic, with a splash of olive oil.  Sauce/relish - mix tbsp tapenade, chopped capers, lemon juice and olive oil to taste. Simples..... Victim moaned, but will be getting used to this new healthier regime.