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Friday, October 24, 2014

A Taste of Summer

My freezer is full of food waiting to become a month of meals while I wait for a break in my schedule to cook.  Until then, I am preparing them one at a time.  It's not my preferred method, but it does give me a chance to refine some recipes.  Tonight we are having a newly discovered favorite, Ginger-Lime Chicken.  Originally found in a Weight Watcher's Weekly, I've tweaked a few things for our family.  I love that it's light and summery, but broiled so that in October, when the days are growing shorter, I can still have sort-of-bar-b-qued food.

Ginger-Lemon-Lime Chicken

8 thin sliced chicken breast (new at Costco!)

Mix in a small bowl and pour over the chicken.
1/2 C soy sauce, reduced sodium
1/3 C plus 1 T total lime juice, or combine with lemon juice based on what's in the fridge
3 T ground ginger
2 tsp. minced garlic
2 T honey
1 T chili sauce or oil, hot if you like

Optional toppings:
sliced green onions
chopped cilantro (1/2 C can also be added to the marinade)

Let marinate in the fridge for several hours. 

Preheat broiler to high.  Place chicken on a foil lined shallow cookie sheet.   Place pan in oven for 4-6 minutes.  Flip chicken and brush with marinade, then discard marinade.  Continue broiling until chicken is cooked entirely.  Sprinkle chicken with sliced green onions and cilantro, if desired. 

Sunday, October 19, 2014

It's That Time Again

Earlier this week I was reminded why I do what I do. 

You see, I have milked the last Once-a-month cooking I prepared to the fullest.  I think it could be two months since I last cooked.  Two weeks ago I made a list of all the meal-type food left in my freezer and those meals that I hadn't yet served.  With a few added ingredients I made that list last those two weeks.  Well, now, the freezer is pitifully empty, and I pray that we are not caught by an earthquake or family tragedy such that we'd be without food.  I was also dreading a cooking day.

Just a few days ago, I saw that Lasagna was on the dinner list for the next day.  Being the rule-follower that I am, I had to make it.  So I defrosted the Ricotta cheese, the Italian sausage, and the mozzarella cheese overnight.  The next morning I got up early to make the sauce - I'd even run out of red sauce - and let the flavors marry all day.  When I got home from work, I cooked the sausage and proceeded to put the Lasagna together.  As soon as I put it in the oven, I took a nap.  That was a lot of work!

It was just the experience I needed to excite me about a coming cooking day.  So, I am picking a day, preparing my shopping list, and looking forward to a freeze full of meals once again!