week 36

FRIDAY date night!
SATURDAY asian grilled chicken & noodle salad
SUNDAY rebar almond burgers
MONDAY seared halibut & gazpacho salsa with tomato vinaigrette
TUESDAY arugula salad with turmeric chickpea cakes
WEDNESDAY tuscan pizza & white pizza with lemony greens
THURSDAY greek-style meatballs

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this one got bumped from last week but i was really fancying it so did some meal plan juggling to fit it in this week. the sunshine has been teasing us a bit; while it’s shining i want to eat all the summertime food and this is a prime example: asian grilled chicken & noodle salad, from a very old edition of canadian living magazine. it does require some marination so don’t be like me and glance at the recipe at 4pm the day you originally planned to make it. cue sushi takeaway and new plans for a delicious sunday lunch. fyi this is supposed to be served in lettuce cups and hey i like wraps as much as the next lady but this one is just too messy. dressing running all the way down to my elbows. not nice. so i tear that lettuce up and make it a salad. topped with rice noodles, shredded carrot and julienned radish, grilled chicken and a yummy altho gross sounding lime & fish sauce dressing.

asian grilled chicken & noodle salad

marinade
1 tbsp fish sauce
2 tsp rice wine vinegar
1 tsp granulated sugar
1 tsp minced hot green chili pepper (approx ½ a serrano pepper)
1 clove garlic, minced
1 lb boneless skinless chicken breast, butterflied

salad
4 oz wide rice noodles
⅔ cup shredded carrots
⅓ cup thinly sliced radishes
¼ cup thinly sliced green onion
3 tbsp fresh cilantro, chopped
12 large bibb lettuce leaves, torn into bite sized pieces

sauce
2 tbsp fish sauce
1 tbsp lime juice
1 tbsp water
2 tsp granulated sugar
1 tsp minced hot green chili pepper
1 clove garlic, minced

put chicken in large ziplock bag; combine first 5 ingredients and add to bag, turning to coat. refrigerate for at least 4 hours but preferably overnight.

in small jar with tight-fitting lid, combine all sauce ingredients and shake well.

meanwhile, in pot of boiling salted water, cook rice noodles for about 3 minutes or until tender. drain in colander; rinse with cold water and set aside, tossing to separate occasionally. toss noodles with approx ⅓ of the sauce.

toss lettuce with another ⅓ of the sauce; toss together carrots, radishes, onions and cilantro.

transfer chicken to greased grill over med-high heat; close lid and cook, turning once, for about 5-6 minutes or until juices run clear with chicken is pierced. let stand for 5 minutes; cut into finger-sized pieces.

divide dressed lettuce among 4 plates or wide bowls. top each with noodles and carrot mixture. arrange chicken slices on top and drizzle with remaining sauce.

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if you have been to rebar modern food in victoria, you will hopefully have experienced the deliciousness that is their almond burger. when we first went, several years ago, we ate there two days in a row — dinner then lunch — and the old guy ordered it both times! i took notes, trying to figure out what was in it, and when i got home, i scoured the internet looking for the recipe, figuring everything is online so it’s gotta be here somewhere. it is not. yes i’ve got their cookbook and it’s not there either. a closely guarded secret? but then a genius lady named dawn from here in vancouver took the time to recreate this burger, and made it gluten-, dairy- and egg-free to boot! i will admit, it is a fair amount of work but it makes such a large batch (i got nine but they’re massive so i’m guessing i could get up to a dozen next time), and the patties freeze beautifully. i’ve still got two left in the freezer…

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trying out this recipe for the first time and it did not disappoint. seared halibut with gazpacho salsa & tomato vinaigrette from the smitten kitchen cookbook, and also found online here, altho uncredited which is not cool. the plating makes it look fancy but it’s dead simple to make. literally the most labour-intensive part was peeling the tomatoes for the vinaigrette. i may roast the halibut next time rather than frying it just cos i overcooked it which drives me nuts. baked fish flakes easier than seared. would have been perfect except for that.

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i kinda messed this one up. turmeric chickpea cakes with garlicky avocado cream. i learned last time i made them that you only need half the amount of sauce so i went about halving all the sauce ingredients and yet somehow it ended up salty as all get out. and as much as i like arugula, i did not love it as the base of this salad; would defs go for  mixed baby greens next time round. the chickpea cakes themselves are rather tasty tho, and this dish makes for an easy supper or fancy-ish lunch.

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this recipe for greek meatballs appeared in my inbox eons ago as part of my e-subscription to cuisine at home. the old guy and i loved it so i made it a lot even tho neither kid was a huge fan (she doesn’t like tomatoes; he doesn’t like couscous) but then eventually i kinda stopped making it (did i give in? or, did my recipe repertoire expand??) there are a few components to this but they’re all simple: lemony couscous base, mediterranean-spiced meatballs simmered in spicy tomato sauce (i omit the olives cos we don’t like ’em), and a feta-yogurt sauce to drizzle on top. garnish with chopped cuke. yum.

didn’t get a chance to make pizza this week but i’ll try to squeeze in it next.

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