I had some chicken breasts in my fridge that needed to be cooked before they turned slimy, so I invited Walt and Ruth for supper and then experimented a little. Had a really good meal, here's the menu:
Freshly steamed swiss chard (from my garden)
Asian Bean Sprout Salad (a new salad recipe)
Fresh green salad with a raspberry vinaigrette
Cherry ice cream for dessert. (Ruth had a sugar-free ice cream sandwich).
The lemon chicken was very nice. Here's what I did:
Thinly slice one lemon and place in a bowl with
1/3 cup lemon juice
2 TLB minced garlic
1/4 cup oil
1/2 cup diced red pepper
1 tsp Dijon mustard
Add 3 chicken breasts sliced into bite-sized portions and marinate for 1/2 hour or longer, then cook.
The Bean Sprout Salad Recipe is quite spicy (because of the cayenne, but it's very nice).
Bean Sprout Salad
1 pound (or more) Mung Bean Sprouts
1 cup cucumber - peeled and sliced
1/2 + cup carrot - grated
1+ cup sweet peppers chopped
Any other vegetables you want to add
3 TLB tahini or crunchy peanut butter (or combination of the two)
2 TLB soy sauce
1/4 cup vinegar
1 tsp. cayenne pepper (or less)
1 tsp. sugar
1 TLB toasted sesame oil
2 TLB corn, sunflower or vegetable oil
1 TLB ginger - minced
1 TLB garlic - minced
2 TLB green onion - minced
1 tsp. hot mustard (optional)
1/2 tsp. salt
1 1/2 cups broth (chicken or vegetable)
Mix all vegetables and sprouts in a bowl.
Mix all dressing ingredients together and pour over sprouts + vegetable mix.