On the Menu for the Week {Getting Back Into the Routine}


Photos: 1, 2, 3, 4

Eggs over medium with sour cream & green tomatillo salsa at Flying Biscuit

Zatarain’s New Orleans Style Jambalaya Mix with bell pepper, onions, and sausage

Buffalo chicken crack dip {corn} quesadillas

Ginger & cumin marinated tomatoes

Cool as a cucumber salad

Chicken satay with peanut sauce

Spinach and garlic butter steak pinwheels

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Peanut Lime Sauce with Chicken and Rice Noodles

Photo credit

It’s very rare that I actually measure ingredients when I prepare dishes, but I was determined to make this recipe easily replicable. I served it with chicken, rice noodles, and vegetables {see below} but you could also use it as a dipping sauce! Either way, this easy no-cook peanut sauce is adaptable and pretty dang delicious!

Serves 1.

Peanut Lime Sauce
  • 2 tbsp smooth or crunchy peanut butter
  • 1 tsp sesame oil
  • juice of 1/2 lime
  • 2 tsp soy sauce {I use gluten-free Tamari}
  • 1-2 tbsp peanuts
  • 4 tsp olive oil
  • 2 tbsp rice vinegar
  • 1 tsp honey
  • 1-2 small clove of garlic
  • 1 tsp finely grated fresh ginger
  • Several dashes of cayenne pepper

Combine all ingredients; stir or blend in Magic Bullet until well-mixed. Store in fridge until needed.

Chicken & Rice Noodles
  • Julienned carrots
  • Chopped jalapenos
  • Thinly sliced onions
  • Cilantro
  • Sesame seeds
  • Sriracha

Prepare chicken using this method or buy a rotisserie chicken if you’re pressed for time! Prepare rice noodles according to package. In a small skillet, saute carrots, onions, and jalapenos over medium with olive oil until tender. If desired, heat peanut sauce in skillet.

Layer rice noodles, chicken, and vegetables in bowl; pour peanut sauce over; and garnish with cilantro, sesame seeds, and sriracha.
Notes
  • For best results, leave sauce in refrigerator overnight. This will allow the flavors to blend completely
  • I bought a rotisserie chicken, tore it into pieces, and let it sit in the sauce overnight to marinate. You could do the same with chicken breasts
  • You could also garnish with basil or mint
  • This dish can be served hot or cold; I prefer it hot
  • Make it vegetarian just by leaving off the chicken

Peach & Tomato Summer Salad

Remember when I mentioned that the July section of my Cooking Light cookbook focuses heavily on peaches? After reading that, I stumbled across flats of peaches at Trader Joe’s for $5.99 and decided to pick one up. Mine has 13 peaches in it, so it equals out to about $.46 per peach- not bad!

Now that I’m a wild child who makes sweet and savory salads {like watermelon & feta!}, I decided to try a peach & tomato summer salad from MyRecipes.com. It turned out so well and I would absolutely make it again. It would be the best salad to take to a July potluck!

For exact measurements, see the recipe or just follow my haphazard winging it approach (serves 1).

  • Chopped red onion
  • 1/2 ripe peach, pitted and cut into wedges
  • 1/2 large tomato or a handful or cherry tomatoes
  • A dash of red wine vinegar and extra-virgin olive oil
  • A very small spoonful of honey
  • A dash each of sea salt and ground pepper
  • A small handful of crumbled feta cheese
  • A sprinkling of torn basil leaves
Combine all ingredients and let marinate anywhere just a few minutes or overnight.

Next on my peach agenda? Peach salsa!

On the Menu for the Week

It’s the beginning of July, which means I can crack my Cooking Light: Annual Recipes cookbook open to a new month! I picked this cookbook up for $2-$3 at the thrift store and it was the best find. It catalogues every single recipe from a year’s worth of Cooking Light magazine into one hardback book. Though it’s from 2004, it doesn’t really matter because food is timeless 🙂 The July section features recipes based around tomatoes, peaches and dinner at dusk, which will undoubtedly make appearances in my On the Menu posts for July!
Traditional & buffalo chicken gluten-free pizza bites {recipe to come}

Cool as a cucumber salad

Tuna and white bean salad {update: not blown away; will post recipe if I can adapt it!}

Salad with Asian ginger dressing

Potato salad

Rice noodles with peanut lime chicken

Chicken salad

And something with my big flat of peaches!

What are you cooking this week? Any great tomato or peach recipes?

On the Menu: Cleaning out the Freezer & Pantry

I keep apologizing to my roommate for the sad state of our disheveled freezer. It’s filled to the brim with gluten-free bread and buns; chicken breasts; hot dogs and hamburgers; and bags of vegetables. I promised her that this week was “Cleaning Out the Freezer” week, but I added in “& Pantry” at the last minute 🙂 I spent too much on groceries last week, so I’m making up for it by polishing off what I have in my kitchen this week.

Leftover shrimp & grits from Poole’s

Leftover mashed potato vegetable pie

Gluten-free ratatouille pizza based on this recipe

Sausage patties

Kale, cannelli bean, & feta quesadilla

Collard green & kale soup

Jambalaya with New Orleans andouille sausage

Spiced tomato chickpea soup

Greek-style chicken

Hot dogs + Udi’s gluten free buns

Burgers + Udi’s gluten free buns

Mexican pizzas

Navel oranges

Carrot sticks

Mexican Casserole Variations

When I saw Fannetastic Food’s super easy and adaptable Mexican Chicken Lasagna, I decided to make it as a part of the four course Mexican-inspired meal I was planning to whip up.

I decided to make two different versions of the casserole- one vegetarian and one with chicken. Both had plenty of beans though!

On the big one:
  • Corn tortillas
  • Shredded chicken
  • Chopped red onion
  • Black olives
  • Yellow and green sauteed peppers
  • Salsa
  • Canned green chiles (on half)
  • Chopped jalapenos (on other half)
  • Cheddar cheese

On the smaller one:

  • Corn tortillas
  • Chopped red onion
  • Refried beans
  • Black olives
  • Shredded zucchini
  • Salsa
  • Plain Greek yogurt
  • Corn (cut off the cob)
  • Cheddar cheese
  • Enchilada sauce

I lined both pans with corn tortillas (6 in total)

Next up: refried beans for the smaller one; kidney and black beans for the bigger one

Corn and zucchini for the small one; sauteed yellow and green peppers for the large one

Ready for the oven!

Cover the casseroles with tin foil and bake at 350 for 20-30 minutes {until the cheese is melted}. I couldn’t decide which one I liked better!

A sample of both versions served with spiced tomato & chickpea soup and watermelon & feta salad

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If I had my choice, I would have used flour tortillas, but the corn tortillas ended up tasting great anyway- and they’re gluten-free.

Pepper jack cheese would be good in addition to or in place of cheddar cheese.

I made the big one with sour cream and the smaller one with plain Greek yogurt- in the future, I would just use Greek yogurt because it’s healthier and you can’t taste a difference!

The chopped jalapenos were a bit intense {even for me!} so I would stick to sauteed jalapenos or the canned green chiles next time.

week recap & weekend reading

Lewis & Clark: Great Journey West at IMAX {amazing cinematography. And Lewis was hot haha}

Extremely Loud and Incredibly Close with pho at home

Get together & trivia with friends

Tennis

Babysitting

First kickball game- a double header followed by team bonding at a bar

Highlights of the week including getting over my fear of kickball, meeting most of my whole kickball team and having a blast playing the Shoulder Game with them, getting back to tennis with my original partner {not that I don’t love doubles!}, earning money to justify my trip to San Francisco, and getting a special delivery to my door 🙂

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My most popular post this week was: An Out-Of-Town Shindig

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This LifeHacker post on how to survive the workday when you’re completely exhausted is pretty basic but has some good reminders.

College Recruiter explores the question “How important are internships?” with an infographic on their website. My answer? Very.

And in food: chickpea veggie burgersthree ingredient peanut butter cookies, shrimp Pad Thai on the lighter side, and gluten-free quinoa carrot and zucchini bread.

On the top of my list of favorite Yes and Yes posts this week: You’re Smart. So What?

on the menu for the week

 Little squish squash assembly

Crawfish, corn on the cob, and red potatoes {my first crawfish boil experience!}

Half and half gluten-free pizza {half sorrel, leek, & potato pizza and half oriental squash & pepper jack cheese pizza}

Quinoa stuffed pattypan squash {I can finally use up some of my saffron!}

Tri-colored pepper salad

Gallery Place burger {recreation of a spicy burger from Clyde’s; fajita spice rub, caramelized jalapenos and onions, pepper jack cheese, and spicy ranch sauce}

Korean pickled vegetables

pickled edamame

For the past few weeks, I’ve eaten carrots and cucumbers with ranch dipping sauce for lunch every day. When I reached into my fridge the other day to grab carrots and cucumbers, I had the idea to mix things up by pickling them in a spicy sauce. At the last second, I tossed in edamame and quickly realized that pickled edamame make for an easy, healthy, and spicy snack.


Based on my pickled cucumber recipe

 Place edamame in a Mason jar with the following: several dashes of rice vinegar; a teaspoon or so of minced garlic; a touch of grated ginger; some chopped onion; a sprinkling of paprika {for color}; and a pinch of cayenne pepper (the amount depends on your preference for spiciness). Add a splash of water, shake, and refrigerate for at least several hours. Eat within 2-3 days.

Feel free to combine with chopped carrots and cucumbers, as I did in the picture above! Just remember to place in a bowl with water and salt for several hours, drain water, then combine with the other ingredients. Apparently the purpose of soaking the vegetables is to rehydrate them.