Thursday, August 26, 2010
Week end Menu Plan
I've already mentioned this week that I have begun to see signs of fall.This week end's menu plan still reflects what is fresh and available around the farm. Soon you will see the menu planning change to reflect the season. In the fall we roast and crock pot more.Tonight I cut all of the sunflowers down from the storm, and brought them into enjoy.I wish Jesse and Keri were close enough to come pick some up and enjoy as well!
Fried Rice - Garden Veggie with Chicken
makes about 8 cups
4 eggs, beaten (I am still getting 3-4 large a day with No recall)
3 teaspoons soy sauce, divided
2 teaspoons sesame oil, divided
3 cloves garlic, minced
2 tablespoons peanut oil
1 pound of chicken tenderloins, cut in very small pieces
4 cups cabbage and carrot slaw
4 cups of cooked long grain rice, cooled and refrigerated
1 cup frozen peas, thawed
2 tablespoons soy sauce
4 green onions, sliced (about 1/4 cup)
Thursday night I will set the rice steamer, when I get home then refrigerate over night.
In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.
Add 1 teaspoon sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Set aside.
Add 1 tablespoon peanut oil into the wok or skillet ( I love this big wok) and heat to high heat. Add the chicken, 2 teaspoons of soy sauce and cook, stirring occasionally until just cooked through, about 5 minutes. Remove from wok and set aside.
Add 1 tablespoon peanut oil into the wok or skillet and heat to high heat. Add the the cabbage and carrot mix, stirring occasionally until just beginning to softened, about 3 - 4 minutes.I would add mushrooms here if they did not freak Bob out. Add cooked rice and peas. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 2 - 3 minutes or until heated through. Add cooked egg mixture, cooked chicken, and green onions and 1 teaspoon of sesame oil; cook and stir about 1 minute more or until heated through
Classic Fillet Kebabs with Cucumber Feta Sauce
adapted from a recipe on the Beef It's What's For Dinner website
1 1/2 pounds beef tenderloin steaks, cut 1 inch thick
2 medium red, (any color) bell peppers, cut into 1-inch pieces
8 shallots - small or cut in 1/2
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
2 cloves garlic, minced
1/2 teaspoon ground black pepper
Cucumber-Yogurt Sauce --
1/2 cup plain yogurt
1/3 cup finely chopped seeded cucumber
2 tablespoons crumbled feta cheese
1 clove garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in bowl. Add beef, shallots and bell pepper pieces; coat well.
Alternately thread beef and vegetable pieces skewers, leaving small spaces between pieces.
Place kabobs med hot grill. Grill kabobs, covered, 7 to 9 minutes rare for me med well for Bob turning once. Season kebabs with salt, as desired.I got some awesome pink Hemline salt.
Meanwhile, combine sauce ingredients in small bowl. Serve with kebabs.
Grilled Chicken Sandwiches
makes 5 sandwiches
1 1/2 pounds chicken tenders
salt and pepper
2 large balls of fresh mozzarella
2 large tomato the chickens are eating all our red tomatoes
roasted red peppers, peeled and drained (I will make a big bunch and use extra for lunch sand.)
about a dozen large fresh basil leaves
5 long rolls, sliced
Heat a grill or grill pan to high.(You can use the George Foreman) Season the chicken with salt and pepper and grill for about 3 - 4 minutes per side or until cooked through. Remove from grill and place in a shallow dish. Drizzle with about 2 - 3 tablespoons of balsamic vinegar and 2 tablespoons of olive oil.
For each sandwich, open one of the rolls and top with a couple of the chicken tenders. Layer the tomato, mozzarella, roasted red pepper, and basil leaves on top. Drizzle the top roll with a little more balsamic vinegar and olive oil and then place on top of the sandwich. Slice in half and serve.