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Menu Plan for the week of June 28, 2013:  Saturday's Recipes

Caesar Salad
Grilled Chicken Satay with Warm Peanut Sauce
Sesame Brown Rice
Crisp Green Beans

Cooking time:  45 minutes for menu     Cooking schedule: see below for instructions

       Tonight we have grilled gingery chicken breasts with a peanut sauce you can make as hot as you like, served with an Asian-inspired brown rice and a crisp Chinese Bean Salad.  This is perfect to expand for a summer party. Save any leftover bread to have with salads - in fridge or freezer.

Classic Caesar Salad  

Total time: 15 minutes   plus 5 minutes earlier 
     This is the hub's specialty....  From the Joy of Cooking. He has left out the raw egg on occasion, and it worked fine without it.  Anchovies are classic  - but it's still good without them, as well. If you use the raw egg, it's easiest to use your hands to mix the salad.

Classic Caesar Salad Ingredients:


Grilled Chicken Satay with Peanut Sauce

Total time: 35 minutes
   Fresh ginger adds a bit of heat and a lot of flavor to this chicken.  You can substitute 1/2 tsp ground ginger if you don't have fresh; and add more if you like the heat.  For a hotter dish you could add crushed red pepper, Asian chili sauce or even Tabasco to the marinade and/or the peanut sauce.

Grilled Chicken Satay with Peanut Sauce Ingredients:


Sesame Brown Rice

Total time: 20 minutes    or whatever your package says  
    I use 'Uncle Ben's' which is all I can get and it is quick cooking.  It looks like brown Basmati and cooks in 15 minutes.

Sesame Brown Rice Ingredients:


Note: You can toast regular sesame seeds in a small, dry, skillet over medium heat for 5 - 7 minutes, until light brown.

Crisp Green Beans with Soy Sauce

Total time: 15 minutes 
  I originally found this recipe using asparagus in a Chinese cook book but it works well for green beans, too, and is perfect this time of year.

Crisp Green Beans with Soy Sauce Ingredients:


Cooking Schedule: 45 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, (used 2X) 2 small saucepans,
lids, medium saucepan, medium bowl, small skillet,
dish for marinating, skewers, barbecue grill and grill
pan, small glass bowl or cup, salad bowl

Earlier in the day:
Peel garlic, cut in half
Add garlic to oil, cover, set aside
Soak skewers in warm water
Toast sesame seeds if needed
Make marinade for chicken
Slice chicken, thread onto skewers
Pour marinade over chicken, turning to coat
Put water on high heat for beans
Top and tail beans, cut
Fill medium bowl with very cold water for beans
Blanch beans
Whisk oils, soy sauce for beans
Snip all herbs
Drain beans, plunge into cold water, drain again
Spread beans on paper towels to dry

Grate Parmesan
Prepare lettuce
Turn on/light barbecue grill
Add beans, chives to dressing, stir
Sauté chili powder, chives for peanut sauce
Add remaining ingredients for sauce, heat to boiling
Sauté croutons
Cover peanut sauce, remove from heat
Mix anchovies, mustard, et all in salad bowl
Mind the croutons, remove, drain
Add lemon, Parmesan to bowl, mix
Add Romaine to bowl, mix
Add croutons to salad, mix
Add egg, if using, mix very well
Start to cook rice
Serve salad, relax....
Start to cook chicken
Check rice, if close stir in soy, sesame oil and seeds
Turn chicken
Fluff rice, put onto platter
Arrange beans around rice
Remove chicken, lay on rice
Serve all, Peanut Sauce on the side

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