Happy birthday

Shrimp Kebab

Grill shrimp on kebabs, and season heavily with Ruthy's chicken and fish seasoning.  Remove shrimp from kebabs.  Serve with brusselsprouts fried in bacon on top of risotto.  Garnish with fresh tomato wedges, lemon slices, and jalapenos.

Fairy garden

Roasted vegetable pasta

2 small zucchini
1 small group asparagus
28 oz can diced tomatoes
1/2 C. basil
Forward seasoning
garlic

Saute zucchini and asparagus and season heavily. Add diced tomatoes and basil to pan and cook long enough to warm. Add garlic and extra seasoning, stir to combine. Serve over linguini.

Soba Udon Soup

Soba noodles
Udon noodles (can you see we used all the miscellaneous noodles in the pantry because I didn't have enough of one kind!)
Instant miso soup

Boil noodles. Drain them, reserve the 2 C. boiling water needed to reconstitute your instant soup.  Prepare soup accourding to package, top with cooked noodles.  Serve with fried wonton wrapper. 

Tomatoes

Harvested our first tomatoes of the season. Without a little sunshine they might be our only tomatoes this year!

Grilled Chicken and Lime Rice

2 C. long grain white rice, rinsed
3 C. water
1 bay leaf
1/3 C. chopped cilantro
kosher salt
2 1/2 tsp. lime juice
1 Tbs. vegetable oil/coconut oil

Saute the rice in oil until almost translucent (as if you are making a risotto). Add water, bring to a boil, add the bay leaf, then turn the heat down low. Simmer, covered for 15-20 minutes, or until all water is absorbed.  As soon as the rice is done cooking fluff with a fork and allow the rice to sit for 5 to 7 minutes before proceeding. Move the rice from the pot to a mixing bowl. Add the cilantro first and mix to prevent it from clumping with the other ingredients. Add the salt and juice, give it a good mix and taste.

2 1/2 lbs boneless, skinless chicken thighs
2 cloves garlic
1/4 cup olive oil
1 tbsp ground chipotle powder(I used 1 tsp. red pepper)
1/2 tsp dried oregano
2 tsp salt
1 tsp each black pepper and paprika
2 tsp white vinegar
1 tsp lime juice

Combine everything but the chicken in your mortar, pound until smooth.  Use marinade to coat the chicken, and allow to cure for a few hours in the refrigerator.  Cook chicken on the grill and then chop into bite sized chunks.

This is a great meal for larger family or so you have leftovers this week.