Ginger Lime Chicken with Sauteed Zucchini and Mushrooms

It's too bad really that this isn't a more impressive looking dinner, because it did taste very good. The lime is a nice bright taste with a spark of chili (sweet chili sauce and I also added some red pepper flakes) and of course the ginger.

I was going to make a pea pilaf, with cumin and onion, but I forgot the cumin and it turned out I had no peas. Huh. I could have sworn... Anyway, it was fine with just the onion in the rice, even if it was more boring that way. Peas probably wouldn't have suited the ginger-lime anyway.

This is another recipe from that new cookbook I've got by Sandi Richard. It's still in the kitchen (and I'm still not) and I still can't remember what it's called. But one of these days I'll remember to make a note of it so I can mention it here.

I'm sort of slowly working my way through the first week of recipes, this and the potato soup and a chili sauce to serve on pasta, which I ate on a baked potato and didn't photograph because... it's chili. Tomorrow will be pork, though I'm going to do a pork loin chop rather than a proper pork roast, and then after that another of her ugly (but usually tasty) chicken dishes of indeterminate origin containing dried fruit and condiments like salsa. With any luck, it'll be interesting, anyway.