This week’s meal planning has been completely last minute stuff, just becuase of the virus Chloe had this past week. It’s OK, we are going with the flow.
Yesterday at about 3pm, I was talking to Doug at work, and we decided to quickly marinate some chicken and slice up tomatoes for dinner. Easy. Fast. Under 20 minutes. He likes fire, so grilling is fun for him . I like using every measuring utensil in the kitchen, so marinades and salads are great for me to make. Team work. It’s a win win.
The kids and I picked about 10 fresh tomatoes yesterday in the sweltering heat. Here’s the recipe.
Sweet + Sour Tomatoes
- 7-10 medium to large tomatoes
- 1 onion sliced
- 1/2 cup white sugar
- 1/2 cup distilled white vinegar
- 1/2 cup vegetable oil
- Salt and pepper
In a medium size bowl, mix everything together with a wisk, add the tomatoes and onion last. Serve at room temperature. Yield: 6-8.
*Note: I like mine in a rectangular dish so the tomatoes are all coated with yumminess.
*Note 2: If you can’t slice a tomato with your chefs knife, you need it sharpened. A dull knife is more dangerous than a sharp one!!!!!
Asian Chicken Marinade
- 1 large zip top bag
- 2-3 chicken breasts (pounded flat if you like them thinner)
- 2 tsp black bean sauce
- 2 Tbsp Mirin sauce
- 1/4 c. soy sauce
- 1-2 clove garlic, grated (about 1 tsp)
- About 1 tsp grated ginger
- 1 scallion, green parts (optional)
- 2 Tbsp rice wine vinegar
Mix above ingredients, whisk in about ¼ c. vegetable oil. Pour into zip top bag or into shallow bowl. Marinate chicken for at least 2 hours or overnight. Grill. Slice thin. Enjoy.
We made a cup of basmati rice on the side. This could easily be served in a warm tortilla with your choice of sauce and Cole slaw.
*Note: ginger is ALWAYS in our fridge. Peel it easily with a teaspoon, grate on microplane, or use powdered ginger from Penzeys.