The fact is that in Chicago there is no shortage of what to do during the summer. And, in my very humble opinion, I can't think of a better city to be in. This weekend there was a ton of things to do - from BluesFest in Grant Park - featuring a bunch of stages and BB King - to the Printers Row Book Fair (Where we were this afternoon with the kids and some friends - looking at books, playing in the kids area and listening to Justin Roberts - all for free - then tearing to a restaurant during a torrential downpour!) - to RibFest in our neighborhood, where there was not only great food - but another kids area with shows on science from the Museum of Science and Industry, fun carnival games, face painting, etc.
So, on these types of weekends, we often opt for the simple in terms of dinner - last night it was soba noodles with teriyaki sauce and a simple green salad with sunflower sprouts and a basic vinagrette. Tonight, frankly, we were all so pooped, and it was so hot out that we opted for waffles and fruit.
That being said, I did take some time while J was mellowing with Dad on the couch watching Star Wars, and A was playing in the kitchen sink, to make a quick gazpacho for the week. Couldn't be easier or more delicious.
Gazpacho
2-4 ripe tomatoes (I used hot house tomatoes on the vine) peeled* and diced
1/2 cup diced cucumbers (I used English variety - but any will do)
3/4 cup diced red and orange bell peppers (any type will do, I like these)
1/2 diced onion (I used some vidalias that I had on hand - sweet and flavorful!)
2 finely minced or pressed garlic cloves
2 1/2 cups vegetable juice (I use R Kundsun Very Veggie - tomato juice works too)
1/4 teaspoon worshtechire sauce
black pepper
juice of 1 lime or lemon
1. Mix together all above ingredients. Chill and serve. It is better to do this one day ahead and serve the next day. I take it to work with salad.
For garnish - wedges of lime/lemon and chopped scallions or chives. You could also garnish with some cilantro and sliced avocado - whatever you like.
Also, keep in mind that gazpacho is really versatile. If you want a bit of a kick, throw in 1/4 cup of diced jalapeno, increase the veggies, dice them more finely or more chunky - toss in some fresh parsley, a handful of frozen corn or peas... All would be terrific!
* To peel tomato... Boil some water. Carefully make an "X" about 1/8 inch or so into the bottom of the tomato - enough to pierce the skin and a bit of the tomato itself. Drop the tomato into the boiling water. After about 30 seconds, remove the tomato and drop into cold water. The skin will peel right off.
Have a great week everyone!
Sunday, June 8, 2008
Sunday, June 1, 2008
Grilled Split Chicken
This one is so easy and delicious, I just had to share...
Marinated and Grilled Split Chicken
1 3 lb. chicken
1/2 cup olive oil
juice of 3 lemons
1 tbsp minced garlic
salt and pepper to taste
1. Prepare the chicken by "splitting it." Turn the chicken so the breast side is down. Using sharp knife or poultry shears, cut along the back bone on one side, than the other. Remove the backbone. Using your hands, push down on either side of the chicken so it is flat. Tuck the wing and leg under, use the palm of your hand to flatten the joints of the thigh and leg. Salt and pepper to taste and place in a non-reactive dish.
2. Prepare the marinade. (Olive Oil, Lemon Juice, Garlic)
3. Put chicken in flat container (casserole, baggie, whatever you have on hand to pour marinade into) and pour marinade over chicken. Turn chicken over a couple of times in marinade so it is well coated. Marinate for 2-3 hours or overnight in the refrigerator, turning once or twice.
4. Heat grill. When grill is heated, take chicken out of marinade and put on grill, skin side down and grill for about 15 minutes. Turn over, baste with leftover marinade and grill for another 15 minutes. Turn chicken over 1 more time, and grill another 12 minutes or until done. Remove from grill and serve up!
Now, I happen to have a mattone, which is essentially a terracotta weight for cooking chickens. It makes the chickens extra crispy and still keeps everything moist. I did wrap the top of my mattone (you can use a brick too..) in aluminum foil, spray with olive oil, and put this on top of the chicken when I started grilling. Really all this does is weight the chicken down - if you have a brick or mattone, give it a try- if not, just grill away!!!
Delicious!
Marinated and Grilled Split Chicken
1 3 lb. chicken
1/2 cup olive oil
juice of 3 lemons
1 tbsp minced garlic
salt and pepper to taste
1. Prepare the chicken by "splitting it." Turn the chicken so the breast side is down. Using sharp knife or poultry shears, cut along the back bone on one side, than the other. Remove the backbone. Using your hands, push down on either side of the chicken so it is flat. Tuck the wing and leg under, use the palm of your hand to flatten the joints of the thigh and leg. Salt and pepper to taste and place in a non-reactive dish.
2. Prepare the marinade. (Olive Oil, Lemon Juice, Garlic)
3. Put chicken in flat container (casserole, baggie, whatever you have on hand to pour marinade into) and pour marinade over chicken. Turn chicken over a couple of times in marinade so it is well coated. Marinate for 2-3 hours or overnight in the refrigerator, turning once or twice.
4. Heat grill. When grill is heated, take chicken out of marinade and put on grill, skin side down and grill for about 15 minutes. Turn over, baste with leftover marinade and grill for another 15 minutes. Turn chicken over 1 more time, and grill another 12 minutes or until done. Remove from grill and serve up!
Now, I happen to have a mattone, which is essentially a terracotta weight for cooking chickens. It makes the chickens extra crispy and still keeps everything moist. I did wrap the top of my mattone (you can use a brick too..) in aluminum foil, spray with olive oil, and put this on top of the chicken when I started grilling. Really all this does is weight the chicken down - if you have a brick or mattone, give it a try- if not, just grill away!!!
Delicious!
Of Sticky Rice and Summer Evenings
Admittedly there are times as a working mom that I simply am not in the mood to cook. And, when the weekend comes - and it is beautiful outside - and the kids are playing and we are walking around... sometimes the last thing I want to do is think about what to make for dinner. (Also, we sometimes lose track of time and gets late).
These are the times when living in Chicago is truly wonderful. There are terrific restaurants within walking distance of our house (or a short drive) and because we have always taken our kids out to eat, they know how to behave (for the most part).
Last night was one such night, and we found a great restaurant (yes, it has been there forever - and we only last night went) - called "Sticky Rice". It is just past Irving Park on Western (for those of you that live in Chicago) and not only is it some of the best Thai food I have ever had, the staff was wonderful and really knew how to work with parents with kids. They brought out smaller plates for the kids, along with cups with lids and straws. And, for our oldest, a pair of chopsticks with a rubberband already securely tied around the top.
The kids loved the sticky rice (very flavorful and served in a soft straw steaming basket) and the egg noodles. The staff steamed some fresh veggies for all - and the kids loved the baby corn and carrots that were cut in the shape of small flowers. The hubby and I shared wonderfully smoky and crisp Pad Thai, and we all enjoyed a really flavorful chicken satay - which can often be overcooked, but was just timed perfectly.
All in all - a terrific meal!
A was getting antsy after she ate, so I took her for the short walk home, where we admired the blooming spring flowers and stopped to look at every pebble and bird on the way home (including my daughter sitting on the sidewalk and pointing to it - insisting that "mommy SIT DOWN!")
We all met up on the front porch of our house and enjoyed the beautiful breeze an early shower/bath for the kids and everyone falling asleep quickly on the couch -
A great day all in all!
These are the times when living in Chicago is truly wonderful. There are terrific restaurants within walking distance of our house (or a short drive) and because we have always taken our kids out to eat, they know how to behave (for the most part).
Last night was one such night, and we found a great restaurant (yes, it has been there forever - and we only last night went) - called "Sticky Rice". It is just past Irving Park on Western (for those of you that live in Chicago) and not only is it some of the best Thai food I have ever had, the staff was wonderful and really knew how to work with parents with kids. They brought out smaller plates for the kids, along with cups with lids and straws. And, for our oldest, a pair of chopsticks with a rubberband already securely tied around the top.
The kids loved the sticky rice (very flavorful and served in a soft straw steaming basket) and the egg noodles. The staff steamed some fresh veggies for all - and the kids loved the baby corn and carrots that were cut in the shape of small flowers. The hubby and I shared wonderfully smoky and crisp Pad Thai, and we all enjoyed a really flavorful chicken satay - which can often be overcooked, but was just timed perfectly.
All in all - a terrific meal!
A was getting antsy after she ate, so I took her for the short walk home, where we admired the blooming spring flowers and stopped to look at every pebble and bird on the way home (including my daughter sitting on the sidewalk and pointing to it - insisting that "mommy SIT DOWN!")
We all met up on the front porch of our house and enjoyed the beautiful breeze an early shower/bath for the kids and everyone falling asleep quickly on the couch -
A great day all in all!
Wednesday, May 28, 2008
Teriyaki Salmon and Raves by a Five Year Old
Tonight I made a quick dinner of teriyaki salmon, basmati rice and steamed spinach (I had shredded carrots for the kids). Here was J's reaction - "I LOVE Salmon Mommy! This is delicious! Thank you for making such a wonderful dinner for us! I am only going to eat the salmon, rice and carrots - but I LOVE it!"
Yes, it was a little over the top and dramatic - but what do you want - he is five. And drama tends to run in our family!
So what was this terrific salmon? Try this one - it is easy and terrific. Of course, get the best salmon you can. I always buy fresh fish from Whole Foods or a fish market - just is better.
1 lb of salmon (I used 1 side)
1 cup or so of your favorite teriyaki sauce (I use the San-J organic.)
1. Place salmon on tray with high sides, skin side down. Pour teriyaki sauce over so it is covered. Take a piece of saran wrap and tightly cover the salmon. "Marinate" for 30 minutes.
2. While salmon is marinating, preheat oven to 350.
3. Remove saran wrap (a key step...).
4. Put tray with salmon and marinade in oven. Roast for 8-12 minutes depending on thickness, until salmon is flaky.
Enjoy!
reheat oven to 350.
Yes, it was a little over the top and dramatic - but what do you want - he is five. And drama tends to run in our family!
So what was this terrific salmon? Try this one - it is easy and terrific. Of course, get the best salmon you can. I always buy fresh fish from Whole Foods or a fish market - just is better.
1 lb of salmon (I used 1 side)
1 cup or so of your favorite teriyaki sauce (I use the San-J organic.)
1. Place salmon on tray with high sides, skin side down. Pour teriyaki sauce over so it is covered. Take a piece of saran wrap and tightly cover the salmon. "Marinate" for 30 minutes.
2. While salmon is marinating, preheat oven to 350.
3. Remove saran wrap (a key step...).
4. Put tray with salmon and marinade in oven. Roast for 8-12 minutes depending on thickness, until salmon is flaky.
Enjoy!
reheat oven to 350.
Tuesday, May 27, 2008
Of Whole Wheat Penne and Paper Mache Volcanos
Yes -
I am one of those parents. This past weekend, while it was absolutely gorgeous out and we did TONS of stuff outside.... (big plug here for the David Brooks' Big Bugs sculpture exhibit at the Morton Arboreteum - it is amazing and if it comes to your town - go see it!) J and I also did a project. We made a volcano. Yes, you heard me right - a paper mache volcano.
We made the form and used plaster gauze to cover it - it took about 1 1/2 days to dry, then J painted it brown and red.... Then tonight - we Exploded it!!! Chemistry 101... 1 tsp of baking soda - a bit of food coloring - and 1 Tbsp of vinegar - and Voila! A volcano -
It was a "blast" (no pun intended). J loved it - as did A - and everyone cheered when it spilled over bubbles of colored "lava."
This of course, was after dinner.... Whole Wheat Pasta with Tofu and Spinach Sauce.
Confession here - Since it is technically the beginning of the week, dinner as always ran a bit late. I just can't seem to get it together for dinner the first day of the week. So, I used a jarred Indian Punjabi Spinach Sauce from Trader Joe's as the basis of this meal. A and the hubby both loved the tofu and sauce over the pasta. J (as always) shied away - but was VERY happy to help out with his new chore for which he receives an allowance each week - clearing the table and helping mommy fill the dishwasher!
Whole Wheat Pasta with Tofu and Spinach Sauce
1 jar Indian Punjabi Spinach Sauce (or your favorite veggie based simmering sauce)
1 package firm tofu (I like the Mori-Na Organic Firm)
1 package Whole Wheat Penne
1 tbsp olive oil
Kosher Salt
1. Bring water to a boil for the pasta - salt the water when it is boiling and cook pasta as directed.
2. Cut the tofu into 1 inch or so cubes.
3. Heat saute pan (one with high sides preferably) and the olive oil. Lower heat and gently saute the tofu until it is slightly browned and coated with the olive oil (I just did this to give extra flavor - you can skip this step if you want.)
4. Pour jar of Punjabi sauce into pan. Mix gently with tofu. Cover and simmer for about 15 minutes or until pasta is done.
5. Drain pasta. Pour pasta into pan with sauce and tofu - mix together and serve!
Enjoy!
I am one of those parents. This past weekend, while it was absolutely gorgeous out and we did TONS of stuff outside.... (big plug here for the David Brooks' Big Bugs sculpture exhibit at the Morton Arboreteum - it is amazing and if it comes to your town - go see it!) J and I also did a project. We made a volcano. Yes, you heard me right - a paper mache volcano.
We made the form and used plaster gauze to cover it - it took about 1 1/2 days to dry, then J painted it brown and red.... Then tonight - we Exploded it!!! Chemistry 101... 1 tsp of baking soda - a bit of food coloring - and 1 Tbsp of vinegar - and Voila! A volcano -
It was a "blast" (no pun intended). J loved it - as did A - and everyone cheered when it spilled over bubbles of colored "lava."
This of course, was after dinner.... Whole Wheat Pasta with Tofu and Spinach Sauce.
Confession here - Since it is technically the beginning of the week, dinner as always ran a bit late. I just can't seem to get it together for dinner the first day of the week. So, I used a jarred Indian Punjabi Spinach Sauce from Trader Joe's as the basis of this meal. A and the hubby both loved the tofu and sauce over the pasta. J (as always) shied away - but was VERY happy to help out with his new chore for which he receives an allowance each week - clearing the table and helping mommy fill the dishwasher!
Whole Wheat Pasta with Tofu and Spinach Sauce
1 jar Indian Punjabi Spinach Sauce (or your favorite veggie based simmering sauce)
1 package firm tofu (I like the Mori-Na Organic Firm)
1 package Whole Wheat Penne
1 tbsp olive oil
Kosher Salt
1. Bring water to a boil for the pasta - salt the water when it is boiling and cook pasta as directed.
2. Cut the tofu into 1 inch or so cubes.
3. Heat saute pan (one with high sides preferably) and the olive oil. Lower heat and gently saute the tofu until it is slightly browned and coated with the olive oil (I just did this to give extra flavor - you can skip this step if you want.)
4. Pour jar of Punjabi sauce into pan. Mix gently with tofu. Cover and simmer for about 15 minutes or until pasta is done.
5. Drain pasta. Pour pasta into pan with sauce and tofu - mix together and serve!
Enjoy!
Friday, May 23, 2008
Unethical in Iowa
Dear friends -
While I have not created this blog to comment on politics or world events, I feel it is my duty as a "food" blogger to share with you our Rabbi's recent thoughts on the unethical treatment of workers in a facility that produces kosher meat and chicken. There are hundreds of undocumented workers that are being held after a raid on the facility and there are allegations of mistreatment and abuse of these workers.
I absolutely agree with everything that the Rabbi has to say and for sure I will not be purchasing items produced by this company until this is fully resolved and there are assurances that abuse is not taking place. For those of you that are not aware of what has been happening, I am attaching the comments and article....(this was sent to my e-mail from my synagogue Anshe Emet in Chicago.)
Dear Friends:
I am sure that all of us have been following the terrible events in Postville, Iowa in these past weeks. The sight of hundreds of undocumented workers being held, many separated from their families is difficult to witness. Add to this the allegations reported in the Jewish Telegraphic Agency and the situation becomes all that more chilling. Because this is taking place in a Kosher meat plant, what is happening in Postville is a poor reflection on the time honored tradition of Kashrut and the Jewish people at large!
The Hekhsher Tzedek Commission, of which I am proud to serve as national co-chair, in an effort to ensure that Kosher products are produced in an ethical way, has spearheaded an active response. This statement is going out to the entire Conservative Movement. The time is long overdue for us to make our voices heard. I hope that you will participate in this effort.
Shabbat Shalom,
Rabbi Michael S. Siegel
"YOU SHALL NOT ABUSE A NEEDY AND DESTITUTE LABORER"
Deuteronomy 24:14
A Statement by the United Synagogue of Conservative Judaism and the Rabbinical Assembly Regarding Rubashkin's Meat Products
New York, NY (May 22, 2008) - In light of continuing disturbing allegations of unacceptable worker conditions at the Agriprocessors Plant in Postville, Iowa, the United Synagogue of Conservative Judaism and the Rabbinical Assembly is united in calling for a thorough evaluation by kosher consumers of the appropriateness of purchasing and consuming meat products produced by the Rubashkin's label.
Rubashkin's produces kosher meat primarily under the Aaron and David label at the Agriprocessors facility. It is a major producer of kosher meat and poultry in the United States. The allegations about the terrible treatment of workers employed by Rubashkin's has shocked and appalled members of the Conservative Movement as well as all people of conscience. As Kashrut seeks to diminish animal suffering and offer a humane method of slaughter, it is bitterly ironic that a plant producing kosher meat be guilty of inflicting human suffering.
The Rabbinical Assembly and United Synagogue of Conservative Judaism will immediately release an advisory to its members and constituents to evaluate the appropriateness of consuming Rubashkin products until the current situation is addressed. This advisory extends not only to products purchased on the retail level but to meat and poultry consumed in restaurants and at private functions, such as weddings and bar mitzvahs.
As the month of Sivan approaches, Jews throughout the world are mindful of the Torah's message of the power of Kedushah, holiness as it applies to all aspects of our lives including the ethics of worker treatment and food production. It is hoped that Conservative synagogues, schools and summer camps engage in a study of this important topic in honor of the festival of Shavuot - which begins on the sixth day of Sivan -- which commemorates the giving of the Torah.
A valuable source for such study is the paper written by Rabbi Avraham Reisner, entitled Hekhsher Tzedek Al Pi Din. This paper is a companion to the Hekhsher Tzedek Policy Statement and Working Guidelines. The paper is available on the websites of the Rabbinical Assembly (www.rabbinicalassembly.org) and the United Synagogue of Conservative Judaism (www.uscj.org). By releasing this advisory, the Conservative Movement endorses the vision and guidance of the Hekhsher Tzedek commission. Hekhsher Tzedek is an initiative of the Rabbinical Assembly and United Synagogue that seeks to create an ethical certification process for kosher food. Through its work, Hekhsher Tzedek seeks to strengthen the bond between Halakha and Social Justice.
The reports of unacceptable worker conditions at the Agriprocessors plant demonstrate the pressing need for the sort of ethical oversight which might be provided by Hekhsher Tzedek.
For further information about the advisory being released by the United Synagogue of Conservative Judaism and the Rabbinical Assembly, or to request an interview with any member of the Hekhsher Tzedek commission, the Rabbinical Assembly or United Synagogue of Conservative Judaism please call Shira Dicker at 212.663.4643 or by email at shira.dicker@sd-media.com or call Steve Rabinowitz at 202.265.3000 or steve@rabinowitz-dorf.com.
While I have not created this blog to comment on politics or world events, I feel it is my duty as a "food" blogger to share with you our Rabbi's recent thoughts on the unethical treatment of workers in a facility that produces kosher meat and chicken. There are hundreds of undocumented workers that are being held after a raid on the facility and there are allegations of mistreatment and abuse of these workers.
I absolutely agree with everything that the Rabbi has to say and for sure I will not be purchasing items produced by this company until this is fully resolved and there are assurances that abuse is not taking place. For those of you that are not aware of what has been happening, I am attaching the comments and article....(this was sent to my e-mail from my synagogue Anshe Emet in Chicago.)
Dear Friends:
I am sure that all of us have been following the terrible events in Postville, Iowa in these past weeks. The sight of hundreds of undocumented workers being held, many separated from their families is difficult to witness. Add to this the allegations reported in the Jewish Telegraphic Agency and the situation becomes all that more chilling. Because this is taking place in a Kosher meat plant, what is happening in Postville is a poor reflection on the time honored tradition of Kashrut and the Jewish people at large!
The Hekhsher Tzedek Commission, of which I am proud to serve as national co-chair, in an effort to ensure that Kosher products are produced in an ethical way, has spearheaded an active response. This statement is going out to the entire Conservative Movement. The time is long overdue for us to make our voices heard. I hope that you will participate in this effort.
Shabbat Shalom,
Rabbi Michael S. Siegel
"YOU SHALL NOT ABUSE A NEEDY AND DESTITUTE LABORER"
Deuteronomy 24:14
A Statement by the United Synagogue of Conservative Judaism and the Rabbinical Assembly Regarding Rubashkin's Meat Products
New York, NY (May 22, 2008) - In light of continuing disturbing allegations of unacceptable worker conditions at the Agriprocessors Plant in Postville, Iowa, the United Synagogue of Conservative Judaism and the Rabbinical Assembly is united in calling for a thorough evaluation by kosher consumers of the appropriateness of purchasing and consuming meat products produced by the Rubashkin's label.
Rubashkin's produces kosher meat primarily under the Aaron and David label at the Agriprocessors facility. It is a major producer of kosher meat and poultry in the United States. The allegations about the terrible treatment of workers employed by Rubashkin's has shocked and appalled members of the Conservative Movement as well as all people of conscience. As Kashrut seeks to diminish animal suffering and offer a humane method of slaughter, it is bitterly ironic that a plant producing kosher meat be guilty of inflicting human suffering.
The Rabbinical Assembly and United Synagogue of Conservative Judaism will immediately release an advisory to its members and constituents to evaluate the appropriateness of consuming Rubashkin products until the current situation is addressed. This advisory extends not only to products purchased on the retail level but to meat and poultry consumed in restaurants and at private functions, such as weddings and bar mitzvahs.
As the month of Sivan approaches, Jews throughout the world are mindful of the Torah's message of the power of Kedushah, holiness as it applies to all aspects of our lives including the ethics of worker treatment and food production. It is hoped that Conservative synagogues, schools and summer camps engage in a study of this important topic in honor of the festival of Shavuot - which begins on the sixth day of Sivan -- which commemorates the giving of the Torah.
A valuable source for such study is the paper written by Rabbi Avraham Reisner, entitled Hekhsher Tzedek Al Pi Din. This paper is a companion to the Hekhsher Tzedek Policy Statement and Working Guidelines. The paper is available on the websites of the Rabbinical Assembly (www.rabbinicalassembly.org) and the United Synagogue of Conservative Judaism (www.uscj.org). By releasing this advisory, the Conservative Movement endorses the vision and guidance of the Hekhsher Tzedek commission. Hekhsher Tzedek is an initiative of the Rabbinical Assembly and United Synagogue that seeks to create an ethical certification process for kosher food. Through its work, Hekhsher Tzedek seeks to strengthen the bond between Halakha and Social Justice.
The reports of unacceptable worker conditions at the Agriprocessors plant demonstrate the pressing need for the sort of ethical oversight which might be provided by Hekhsher Tzedek.
For further information about the advisory being released by the United Synagogue of Conservative Judaism and the Rabbinical Assembly, or to request an interview with any member of the Hekhsher Tzedek commission, the Rabbinical Assembly or United Synagogue of Conservative Judaism please call Shira Dicker at 212.663.4643 or by email at shira.dicker@sd-media.com or call Steve Rabinowitz at 202.265.3000 or steve@rabinowitz-dorf.com.
Monday, May 19, 2008
$4.45 a gallon and soba noodles
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!
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!
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