last night was lamb steaks and potato on the bbq, with a side of pasta topped with fresh veg cooked up on the burner outside. was delish (and soooo goood knowing most of it ccame from our garden!)
lunch today will be the left over pasta (had zuc, three colored capsicums, tomato, onion) made into pasta bake with three cheese topping, and bbq meat. DH going away tonight, so i'm guessing toasted sandwich sounds good!
*jelous*................... wish i could have sushi.
Had Nana's salad last night and it was yummo. Tonight we're sticking with the asian sald theme.....
Thought i'd share..............
From Taste....
Vietnamese chicken noodle salad
Preparation Time 15 minutes
Cooking Time 15 minutes
Ingredients (serves 4)
3 small (about 500g) single chicken breast fillets
150g rice stick noodles
1 tbs rice vinegar
2 tbs fresh lime juice
1 tbs sweet chilli sauce
2 tsp fish sauce
2 tsp peanut oil
100g (2 cups) finely shredded Chinese cabbage
2 carrots, peeled, coarsely grated
8 green shallots, ends trimmed, thinly sliced diagonally
1/4 cup loosely packed fresh mint leaves
1/4 cup firmly packed fresh coriander leaves
Method I'm buying a choock from the local chicken shop. It's already cooked and it's lilydale free range, can't beat that!
(Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool slightly. Coarsely shred chicken and place in a large bowl. )
Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain well.
Place vinegar, lime juice, sweet chilli sauce, fish sauce and oil in a screw-top jar and shake until well combined.
Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine. Drizzle with dressing and gently toss to combine. Divide the salad among serving plates and serve immediately.
we did the chicken and salad last night. I think it might be Macca's or HJ's for the crew tonight. Not that we can afford it really, but I don't like cooking at the best of times LOL
Ugh, separate meal night tonight. I haven't taken anything out to defrost and the only thing I have in the fridge is some chicken breasts I bought yesterday, and DH hates Asian food (curries, stirfries etc) so I'll just cut half of it into chunks and make nuggets or something, and chips for him; and I'll use the rest of the chicken with some bean sprouts and stirfry vegies and make thai green curry with rice.
*shakes fist at DH's fussiness* I made the most gorgeous lemon chicken last week, he ate a few pieces of chicken and some noodles and then went and made himself a tomato and cheese sandwich... thankfully the lemon chook was so good I ate the rest of his myself for 'dessert'
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(Why doesn't he cook then?!
)
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