Teriyaki Chicken with Warm Ginger-Carrot Slaw

Health food may be good for the conscience but Oreos 

taste a hell of a lot better   ~ Robert Redford

From the Farmers' Market or Grocer:

1 1/2 lbs. chicken breast cutlets

1 small bottle of teriyaki

1 small Savoy cabbage, about 1 1/2 lbs.

1 bunch of scallions (green onions)

8 oz. snow peas

1 small jar pickled ginger

4 medium carrots, peeled and shredded

From your well-stocked pantry:

4 T. Canola oil

1 T. grill seasoning

3 T. cider vinegar

1/4 c. honey

Salt and black pepper

Directions:

- In a large plastic storage bag, combine the chicken cutlets with the teriyaki sauce, 2 T. of the oil and the grill seasoning.  Close the bag and press to coat the chicken evenly.  Let the chicken marinade for 15 minutes.

- Preheat an outdoor grill or indoor grill pan or skillet to medium high.

- Cut the cabbage into quarters and cut away the core.  Shred the cabbage and set aside.  Cut the scallions and snow peas into thin strips (julienne).  

- Drizzle the honey into a small bowl.  Add the vinegar and mix.

-  Pat the chicken cutlets dry and place them on the grill.  Cook for 3 minutes on each side.

- Heat a nonstick skillet over high heat.  Add the remaining 2 T. of oil to the pan.  Add the pickled ginger and the carrots, stir-fry for 2 minutes.  Add the cabbage, stir-fry for 2 more minutes.  Toss the veggies so they stay crisp while cooking.  Add the scallions and snow peas, cook for another minute.  Add the honey/vinegar combo, pouring all over in a slow stream.  Cook the liquid down for 30 seconds, then turn off the heat.  Season with salt and pepper to taste.

-Thinly slice the chicken on the diagonal.  Mound a fourth of the slaw on each plate and place the chicken alongside.  Serve immediately.

Serves 4

Happy eating,

Elizabeth

Shopping list for Teriyaki Chicken with Warm Ginger-Carrot Slaw

Ice Cream USA Birthday, 1786

From the Farmers' Market or Grocer:

1 1/2 lbs. chicken breast cutlets

1 small Savoy cabbage, about 1 1/2 lbs. 

1 bunch of scallions 

8 oz. snow peas

4 medium carrots

From your well stocked pantry:

1 small bottle of teriyaki sauce

1 small jar of pickled ginger

salt and black pepper

Canola Oil

Grill seasoning

Honey

Cider vinegar

Happy shopping, the recipe will be posted tomorrow.

Elizabeth

Spinach - Orzo Salad with Shrimp

Fetticini Alfredo is mac and cheese for adults

Ingredients:

Kosher or sea salt

1/2 c. orzo

4 cups spinach, thinly sliced

10 medium radishes, quartered

1 small cucumber, peeled, seeded and diced

1/2 red onion quartered and thinly sliced

1/4 c. pitted oil-cured olives,chopped

1/2 c. packed fresh mint, chopped

1/2c. packed fresh parsley, chopped

1/3 c. plus 2 T. fresh lemon juice

1/3 c. plus T. EVOO (extra virgin olive oil)

Freshly ground pepper

1 lb. medium shrimp, peeled and deveined

1/2 c. crumbled feta cheese

Directions:

- Preheat the broiler.  

- Bring a pot of salted water to a boil.  Add the orzo and cook til al dente, about 8 minutes. Drain, rinse with cold water and shake dry.

- Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 c. each lemon juice and olive oil in a large bowl.  Add the orzo and season with salt and pepper.

- Toss the shrimp with the remaining 2 T. of lemon juice and olive oil in  a bowl.  Arrange on a foil-lined broiler pan and broil util slightly pink, 1-2 minutes.  Turn and broil until just cooked through, 2-3 more minutes.

- Divide the salad among plated.  Top with the shrimp.  sprinkle with the feta and season with the pepper.

Fresh bread and a bottle of wine is all that's needed to round this meal out!!!

Serves 4

Shopping list for Spinach-Orzo Salad with Shrimp

National Raspberry Ice Cream Day

From the Farmers' Market or Grocer:

1 lb. spinach

10 medium radishes

1 small cucumber

1 red onion

small amount of fresh mint

small amount of fresh parsley

1 lb. medium shrimp

From your well-stocked pantry:

Kosher or coarse salt

orzo 

oil-cured olives

lemon juice

EVOO (extra virgin olive oil)

Freshly ground pepper

The recipe, serving 4, will be posted tomorrow.  

Happy shopping,

Elizabeth