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Friday, October 3, 2008

A little bit of this, a little bit of that - Improvising dinner

And there you have it. A photo of raw chicken breasts on an indoor grill…

Some days I have no idea what I am going to make for dinner. Most nights I hardly have any time to cook.
Dinner tonight was just like this. But we ended with a nice dinner with the help of some leftovers, pantry items, and a quick stop at the grocery store to buy chicken.

Using an indoor grill, as fall is seriously here to stay and winter is quickly approaching, and it is raining tonight, also made things quick and easy. I just hate cleaning that thing. I wish they will invent one you can out in the dishwasher.
Also, after reading the recipes’ please vote – what kind of recipes do you prefer – with precise instructions or general ones (see poll at the top of the page on the right side).

A little bit of this and a little bit of that chicken breasts, ginger-scented rice, haricot vert*

* Haricot vert are French thin green beans
Makes 4-6 servings

For the chicken:
I had no idea whatsoever how to prepare the chicken. I looked in the fridge and grabed the following:

3 chicken breasts, about 2 lb., cut lengthwise to thin portions
Big splash of extra virgin olive oil (evoo), or about 3 tablespoons
Salt, ground black pepper
1 tablespoon honey
1 teaspoon mustard
Big splash of soy
1 handful parsley and cilantro, chopped small
3 cloves garlic, minced

Mix all ingredients together and marinate at least one hour (I did for 2 hours), and up to overnight.
Grill outdoor/indoor, or pan fry.

For the rice:
1 tablespoon evoo
½ of small onion, dices small
1 clove garlic, minced
1 cup jasmine rice
Ginger, peeled and sliced thin (1 teaspoon if you want it “scented” or more for a stronger gingery flavor)
1 teaspoon salt
2 cups boiling water

Sauté the onion in evoo over low heat until translucent. Add garlic and cook 1 minute. Add rice, ginger, salt, and water. Bring to a boil. Cover and simmer over low heat for 20 minutes. Remove from heat. Let stand, covered, about 5-10 minutes.
Fluff gently with a fork and it is ready to serve.

For the haricot vert:
1 tablespoon butter
1 tablespoon evoo
½ medium onion, diced
1 clove garlic, minced/thinly sliced
About 4-5 cups haricot vert, cleaned and steamed for 3-4 minutes
Salt, black pepper

Sauté the onion in evoo and butter over medium heat until browned. Add garlic and cook 1 minute. Add the beans. Season with salt and pepper.

Additional "dinner tonight" ideas:

Weekly menu plan

Pork schnitzel, potato-yam mash, roasted cauliflower

How to spend more time with your kids AND have a daily home-made meal

Roasted chicken with orange-mustard marinade, yellow jasmine rice, steamed broccoli

Rib-eye steak, grits, cherry tomatoes and butter lettuce salad

Grilled potatoes, corn, and lamb with yogurt-mint sauce

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