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Tonight’s Supper (subtitled: I love summer cooking)

Grania on Jun 14 2008 at 4:55 pm | Filed under: home sweet home

The Menu:

Grilled corn on the cob

Grilled asparagus marinated in Olive oil and lime juice

This untried Asian style noodle recipe: (I forgot to copy the name over, but it was something with “Noodle” in the name ;)

1 package soba noodles (approximately 8 ounces)
3 Tablespoons seasoned rice vinegar
3 Tablespoons reduced-sodium soy sauce
2 teaspoons finely chopped fresh ginger
2 garlic cloves, minced
1/2 to 1 jalapeno pepper, finely chopped
2 green onions, finely chopped, including tops
1/4 cup fresh cilantro (optional)

  1. Cook the noodles in boiling water according to the package directions. When tender, drain, and rinse. Mix all the remaining ingredients, then pour over the noodles and toss to mix.

Except I used chili garlic stuff instead of jalepeno, and the soy sauce that we have is the real thing not the lower sodium. We picked up the soba noodles at the local Asian market this morning. Gotta love that the thing only has 1 instruction. LOL Even I can handle that.

I’ll report back later on how they were, but the recipe sure sounds dang tasty. The sauce is all mixed up too, it smells pretty good.

and this chicken recipe:

Herb-Stuffed Grilled ChickenThis is a great recipe for those outdoor summer bar-b-ques. Chicken is a good source of lean protein.

4 skinless, boneless chicken breasts (4 oz. each)
3 Tbsp. butter or margarine
1/2 cup chopped onion
1/2 tsp. minced garlic
1/8 tsp. dried marjoram
1 Tbsp. chopped, fresh parsley or 1 tsp. dried parsley
1/8 tsp. dried thyme
1/4 tsp. salt
1/2 cup bread crumbs
3 Tbsp. melted butter or margarine
1 tsp. grated lemon peel

  1. Preheat grill.
  2. Cut a pocket in the thickest side of each chicken breast and set aside.
  3. Melt butter in skillet over medium heat. Add onion and garlic and sauté until tender, for about 5 minutes.
  4. Add marjoram, parsley, thyme, salt and bread crumbs to skillet, mixing well. Spoon stuffing into chicken pockets, securing with wooden skewers.
  5. Combine melted butter and lemon peel in small bowl. Grill chicken, basting frequently with lemon-butter mixture, about 12 minutes per side.

Yield: 4 servings–Serving Size: 1 chicken breast

This one is also a previously untried recipe but it sounded pretty good. I suspect it will be tasty. It’s hard to screw up chicken, even though I mangled the first one.

I found the last two recipes on my health insurance website. How weird is that? They have a whole section on wellness that I was checking out this morning. There are plenty more there, and a few on weight watchers site that don’t sound much like diet food. Just healthier, fresher ingredients.

As for the mix of ethnicities in the recipes, we eat a lot of Asian style stuff, so it’s not unusual to have something like the noodles above on the same table as a totally American grilled chicken, and the limey asparagus, whatever ethnicity you want to put that in. It’s all good. We eat what we like, even if the menu is a bit strange sometimes.

Roomie’s out grillin’ everything right now. I gotta go make noodles. See ya.

PS. Minime is OK, she’s in the part of Iowa that’s not immediately flooded, but she’s close. She’s been out sandbagging for a few days to help with the effort. Her pic is in the local paper, it’s kind of cool.

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