Do I know how to make home made teriyaki sauce? Yes. Did I make home made teriyaki sauce? No.
I totally cheated. Again. I'm beginning to think perhaps I should call my blog Cheaters Anonymous.
Anyhoo- I had leftover teriyaki chicken from the sushi adventure Sunday night, so I decided to spruce it up and serve it over some quinoa for a quick dinner.
The original chicken mixture was nothing more than roasted chicken, pulled apart with a fork and mixed with bottled teriyaki sauce. Tonight, I sauteed some chopped onion and mushrooms in olive oil, seasoned it with a little mushroom soy sauce, and added the leftover chicken mixture. I warmed the quinoa, scooped the chicken on top and garnished with chopped scallions and cucumber.
This was a good, quick dinner. It may just earn a place in the regular rotation. Who am I kidding? I don't have a regular rotation!
Here is a sad little picture of one of the sushi rolls we made for dinner tonight. I didn't have great lighting, so it looks puny.
Dev and I have made sushi once before, about 3 years ago. We enjoyed it, but it is a bit labor intensive, and now that we've moved to a place where I can get decent sushi more often; I don't feel the need to do it at home.
We were dinking around in Grand Junction last weekend and I found a book in the bargain section about sushi. I flipped through it and figured it would be worth investing a few bucks and trying to make sushi again. Here's a shot of the cover of the book I bought...
We decided tonight was the night to get things rolling (ha!- rolling, get it?). I mixed up all the fillings this morning, so all I would have to do this evening was cook the rice.
I made some crab salad with lump crabmeat, a little bit of mayo, some scallions, ginger and lemongrass paste, a dash of salt and some fresh cilantro. I made basically the same …
I have discovered a new quick meal base. Last Sunday, I browned a pound of organic ground beef with a pound of chorizo. That's it. No other seasonings. After it all browns together, I drain it (because the sausage has lots of grease) and put it in a container. I put it in the ice box, where it will patiently wait for an opportunity to save dinner some night during the week.
I used the mixture two different ways. The first dish I made was a basic taco salad. I shredded some iceberg lettuce, tossed in some pickled jalapenos, shredded sharp cheddar and pepper jack, chopped tomatoes, onions, cucumbers, salt and pepper. I put a scoop of the beef/chorizo mixture on top (after warming it in the microwave) and served it with some homemade chipotle ranch dressing. I put chips and sliced avocado on the side.
The second meal it provided was a taco pizza. I cheated and used a store-bought thin crust from Pillsbury. I pre-baked it for about 7 minutes. I topped the crust with home m…
Today's adventure in the freezer produced a pound of ground lamb and a package of Hawaiian rolls. Hmmmmmm. What to do...... SLIDERS!
I didn't want anything too difficult because it was during the week. I mixed the thawed lamb with grated white onion, ginger/lemongrass paste, salt, pepper, feta cheese and a teeny little glass bowl of marinara I found in my ice box. I made 8 slider patties from one pound of mixture. I decided to fry them in a cast iron pan.
After the lamb patties were done, I added onions and mushrooms and sauteed them until they were soft.
While they were cooking down I made some Greek sauce out of some homemade plain yogurt, grated cucumber, onion juice, garlic powder, Greek seasoning and about a tablespoon of mayo.
I put some frozen waffle fries on a baking sheet and put them in a 450 degree oven for about 12 minutes. At the end of the cooking time, I added the Hawaiian rolls and toasted them.
To construct the sliders, I put the bottom roll down, toppe…
So tonight's dinner was fairly simple. I made mashed potatoes from one russet and one sweet potato. My veggie was shelled edamame par boiled then sautéed with a bird's eye chili and some lemon grass. The protein was a mahi fillet spiced with blackening seasonings then coated with citrus butter (butter mixed with orange and lemon zest) and topped with toasted bread crumbs baked until flaky.