Friday, September 14, 2007
Dinner at Home
Cauliflower Salad
Alexis is becoming a specialist in lettuce free salads, as Giao's not too fond of lettuce and neither is Alexis' mom, who's currently in town.
-1 heads cauliflower, cut in flowerettes
-15 spears pickled asparagus, cut in thirds
-1 cup cherry tomatoes, halved
-1 1/2 cups marinated artichoke hearts, drained and chopped
-5 baby cucumbers, peeled and sliced into thin rounds
-2 tb each balsamic vinegar, olive oil and grainy mustard
Boil the cauliflower until fork tender. Drain and set aside. Mix the balsamic, oil and mustard until emulsified and set aside. Combine all ingredients. Toss in the dressing you just made. Serve at room temperature.
-15 spears pickled asparagus, cut in thirds
-1 cup cherry tomatoes, halved
-1 1/2 cups marinated artichoke hearts, drained and chopped
-5 baby cucumbers, peeled and sliced into thin rounds
-2 tb each balsamic vinegar, olive oil and grainy mustard
Boil the cauliflower until fork tender. Drain and set aside. Mix the balsamic, oil and mustard until emulsified and set aside. Combine all ingredients. Toss in the dressing you just made. Serve at room temperature.
Wild Rice
Our friend, K, brought over some great wild rice her mom had given her. We cooked it simply in water with a bit of salt.
Creamy Paprika Chicken with Beet Greens
A hearty dish made with what we had in the refrigerator.
-15 boneless, skinless chicken thighs, quartered
-2 bunches beet greens (I had these left over from the beets we ate earlier in the week)
-2 cups plain greek yogurt
-1 onion, halved and thinly sliced
-10 cloves garlic, minced
-3 tb paprika
-salt and pepper to taste
Sautee the onions and garlic until the onions are translucent. Add the chicken pieces and brown. Add the paprika, salt, pepper and greens, cover and cook for a few minutes, until the greens are wilted. Continue to cook, uncovered, stirring frequently until chicken is cooked through and beet greens are tender and the liquid evaporated. Right before serving, stir in the yogurt.
-2 bunches beet greens (I had these left over from the beets we ate earlier in the week)
-2 cups plain greek yogurt
-1 onion, halved and thinly sliced
-10 cloves garlic, minced
-3 tb paprika
-salt and pepper to taste
Sautee the onions and garlic until the onions are translucent. Add the chicken pieces and brown. Add the paprika, salt, pepper and greens, cover and cook for a few minutes, until the greens are wilted. Continue to cook, uncovered, stirring frequently until chicken is cooked through and beet greens are tender and the liquid evaporated. Right before serving, stir in the yogurt.
Fruit Salad with Mint
A light and refreshing end to a stick-to-your-ribs meal.
-10 figs, quartered
-1/2 baby watermelon, cut in bite size pieces
-3 nectarines, cut in bite size pieces
-1 pint strawberries, halved
-1 handful fresh mint, chopped
-juice of 1/2 lemon
Combine all ingredients and serve.
-1/2 baby watermelon, cut in bite size pieces
-3 nectarines, cut in bite size pieces
-1 pint strawberries, halved
-1 handful fresh mint, chopped
-juice of 1/2 lemon
Combine all ingredients and serve.
Labels: beet greens, cauliflour, chicken, cucumber, dinner recipes, homemade, rice, salad
# posted by Giao and Alexis @ 8:24 PM 
Features:
Alexis' Cookbook
Our Favorite Kitchen Tools
More Useful Kitchen Tools
SeeUsEat 2006 Awards
Roti Round-Up
Burger Battle
Fried Chicken Challenge
Video: Chupaqueso
Video: Zuchinni Lasagna
Cuisine:
Austrian
Chinese
Cuban
Dim Sum
Ethiopian
French
German
Indian
Japanese
Mexican
Middle Eastern
Noveau American
Nueva Latino
Pub Food
Regional American
Singaporean
Spanish
Turkish
Ukrainian
Vietnamese
