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Thursday, July 28th, 2011

Dinner :: I Made It

Like as in I made it through Thursday without going to Chipotle.  I’m feeling a little inspired by the July/August issue of Everyday Food (thanks dearie for letting me borrow your brand new issue.)  There’s a nice recipe in there for rice salad.  I didn’t follow the recipe exactly (shocking) but I improvised a little and followed some general guidelines.  A little spicy, a little salty, a little sour, a little sweet.  I didn’t have any jalapenos so I put some red pepper flakes in the dressing, I subbed red wine for rice vinegar and I added some blanched, chopped green beans.

My kids wouldn’t eat it but they did eat the component parts and Avery ate some chicken and declared it tasty so I’m thrilled.  It was realyl tasty.  I served it along side some random chicken parts that I found in the freezer.  That’s the kind of well thought out menu we’ve been enjoying this week.  At least it’s nice to have summer’s bounty to fall back on.  As of last night we were one melon down and one to go and two days until the next market day.  On Saturday somebody remind me that we don’t need to eat a whole watermelon every. single. week.

There are a bunch of recipes in this issue that  I want to try.  Including the BLT soup which is like gazpacho with bacon crumbled on top.  Sounds like a can’t miss to me.  We’re under heat advisory but I’m still making soups.  I make this soup whenever I don’t make it all the way through the corn.   I also want to try the baked fried chicken and macaroni salad that calls for a hardboiled egg in the dressing.  Oh, and there’s a two page spread on sangrias.

Happy Friday before I forget.  Here’s a little bit of pretty for you.  Chase likes to pick flowers at the grocery store to make our kitchen smell bootiful.  Who would begrudge that?

Rice Salad (From Everyday Food July/August 2011 p.14)

1 c long-grain white rice

3 med carrots grated

1 mild green chile (like anaheim), seeded and chopped

1/2 c chopped fresh parsley

1/4 small red onion, diced

1 T rice vinegar

1 t sugar

Cook rice and transfer to a large bowl.  Add carrots, chile. parsley, onions, vinegar and sugar.  Season with salt and pepper and toss to combine.

 

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