WHOA!
Yes - that is right folks. On the way home with the kids in the car - I passed a gas station that was $4.45 per gallon for REGULAR!!!!
Wonderful to live in Chicago with the highest gas prices in the country.
So, needless to say, we are not going out to eat much. Which brings me to (what else) - dinner.
Mondays are always hectic for some reason - I can't seem to get it together enough to make anything remotely complicated. And, most often, Monday becomes pizza night. (J LOVES the Trader Joe's cheese pizzas. They are terrific - pretty low in calories - all organic - and they taste great - and are fast).
Tonight, however, I decided to do something slight different than the usual Monday night quick fix. So- I went for Soba Noodles (aka chocolate noodles to the kids) tossed with a couple of tablespoons of teriyaki sauce, steamed green beans and for Jay and me - some tilapia roasted at 450 with mustard and parmesan on top. The kids didn't want the tilipia, which is fine. They did, however, love those Soba noodles with teriyaki sauce. A definite do again (who can argue with buckwheat as healthy?) and good to know that we can venture into sushi with a fall back position.
Of course, in the 15 minutes it took me to prepare this, the kids had already had a slice of cheese each and some fruit... but such is the life of the working mom!
Have a great evening!
1 comment:
Ahh, life is good when you're eating Japanese.
Here's one that I bet your kids will love by Markie baby. Japanese Beef-Scallion rolls. These are yummy.
Negima (Japanese Beef-Scallion Rolls)
Yield 4 servings
Time 30 minutes
Mark Bittman
Summary
Teriyaki sauce is a good accompaniment to negima, but I prefer the less complex but purer flavor of plain soy sauce.
Ingredients
1. 8 thin slices of beef, chicken, veal or pork, each about 3 inches wide and 5 or 6 inches long (about 1 1/4 pounds)
2.1/4 cup soy sauce, Asian fish sauce or teriyaki sauce
3.Greens from about 2 dozen scallions
Method
•1. Preheat a grill or broiler till blazing hot.
•2. Place the meat between two layers of waxed paper or plastic wrap, and pound it gently so that it is about 1/8 inch thick. Unwrap, and brush one side of each piece of meat with a little soy, fish or teriyaki sauce.
•3. Cut scallions into lengths about the same width as the meat, and place a small bundle of them at one of the narrow ends of each slice. Roll the long way, securing the roll with a toothpick or two. Brush the exterior of the roll with a little more sauce.
•4. Grill until brown on all sides, a total of about 6 minutes for chicken, 4 to 5 minutes for pork or veal, 4 minutes or less for beef.
Variations
•Scallion greens are a wonderful filling for the rolls, but a fistful of chives works equally well, as do small amounts of lightly cooked and chopped greens, like spinach or chard. Traditional fillings for these rolls are cooked shiitake mushrooms, carrots or asparagus; all produce gorgeous interiors after grilling.
Post a Comment