LITTLE ROCK — SUNDAY: For something a little different on family day, try Japanese Steak Salad With Sesame Dressing (see recipe).
Serve with crusty rolls. The family will line up for Berry Crisp for dessert: Heat oven to 375 degrees. Toss 3 pints fresh raspberries or blackberries with 2 tablespoons sugar in a medium baking dish. Separately, combine 1 cup coarse fresh bread crumbs, 2 tablespoons melted butter and 2 tablespoons sugar. Scatter topping evenly over berries and bake 40 minutes or until topping is golden and berries are bubbly. Cool slightly and serve.
Plan ahead: Save some steak salad and dessert for Monday.
MONDAY: Make Ginger Beef and Noodle Bowls with Sunday’s leftovers. Combine 2 (14-ounce) cans beef broth, 3/4 cup thinly sliced green onions and 2 tablespoons unseasoned rice wine vinegar in a saucepan;
bring to boil. Reduce heat to low; simmer 8 to 10 minutes.
Meanwhile, divide 6 cups cooked refrigerated vermicelli (or other thinly cut noodles) and leftover steak among 4 large soup bowls. Return broth mixture to boil;
ladle boiling mixture evenly over beef and noodles. Garnish soup with matchstick carrots. Serve with a romaine salad and sesame (or other) crackers. Warm the leftover crisp for dessert.
TUESDAY: Make it fast tonight with Sweet and Sour Ham Steaks. Heat 1/2 teaspoon canola oil in a large skillet on mediumhigh. Add 2 (7- to 8-ounce) ham steaks (halved) and cook 4 minutes, turning once or until lightly browned. Remove to serving platter. Cook 1 (16-ounce) bag frozen sliced peaches (thawed and cut bite-size) and 1 (9-ounce) jar hot or sweet mango chutney on medium; stir just until hot. Spoon over ham.
Garnish with chopped fresh cilantro if desired. (Adapted from Woman’s Day magazine.) Serve with refrigerated mashed sweet potatoes, a packaged green salad and cornbread. Apple slices are dessert.
WEDNESDAY: Celebrate our independence and enjoy Chicken With Mexico City Street Corn and Chile-Lime Cream (see recipe) at the same time. Serve over folded pita bread along with grilled zucchini on the side. For dessert, what’s more Fourth of July than watermelon and chocolate chip cookies?
Plan ahead: Save enough cookies for Friday.
THURSDAY: It’s great to be a kid and have Peanut Butter Roll-Upsfor dinner. Spread peanut butter and honey or cheese slices on whole-grain tortillas, roll and heat slightly. Add carrot salad on the side. The kids will love to make Banana Boats (see recipe) for dessert.
FRIDAY: For a no-meat dinner, Scrambled Eggs With Chiles and Cheese is so easy. Beat 8 eggs in a bowl with a fork. Stir in 1 (4-ounce) can drained chopped green chiles and 1 cup shredded cheddar cheese. Scramble as usual. Add a spinach salad with fresh orange sections and red onion rings. Serve with leftover cookies and vanilla ice cream.
Plan ahead: Save enough ice cream for Saturday.
SATURDAY: Invite friends for Baked Chicken With White Beans, Tomatoes and Avocado.
In a large oven-safe skillet, heat 2 tablespoons canola oil on medium. Add 2 medium onions (chopped) and cook 10 minutes or until browned and crisped. Stir in 1 (14-ounce) can undrained Italian-style diced tomatoes and 1/2 teaspoon Italian seasoning and boil, uncovered, 1 minute. Stir in 2 (15-ounce) cans white beans (rinsed). Bring to simmer. Place 4 (5- or 6-ounce) boneless, skinless chicken breasts among beans, spooning some of the bean mixture over chicken. Cover chicken and beans with 1 thickly sliced avocado. Bake at 350 degrees, uncovered, 25 to 30 minutes, or until internal temperature of chicken is 165 degrees and bean mixture is bubbly. Serve with a mixed green salad and garlic bread. For dessert, make a chocolate brownie sundae with brownies and left over vanilla ice cream. Top with fresh strawberries and whipped cream.
THE RECIPES
Japanese Steak Salad
With Sesame Dressing
3 tablespoons dry sherry 3 tablespoons soy sauce 3 tablespoons unseasoned rice
wine vinegar 2 tablespoons hoisin sauce
(see note) 1/2 teaspoon grated fresh
ginger 1 1/2 pounds top sirloin steak,
about 1 inch thick 2 tablespoons chopped green
onion 1 tablespoon granulated sugar 1 tablespoon dark (toasted)
sesame oil 3 cups sliced napa cabbage 3 cups sliced romaine lettuce 1/2 cup thinly sliced carrot 1/2 cup sliced radishes 1/2 cup seeded sliced
cucumber 1 cup hot cooked rice24 blanched or lightly cooked
snow peas
In a small bowl, combine sherry, soy sauce, vinegar, hoisin sauce and ginger. Place steak and 1/3 cup marinade in a resealable plastic bag (reserve remaining marinade); seal and turn to coat. Close bag and marinate in refrigerator 2 hours, turning once.
To the remaining marinade, add1/4 cup water, the onion, sugar and oil and mix well; set aside.
Heat broiler.
Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 4 inches from heat. Broil 16 to 20 minutes for medium-rare to medium doneness, turning once. Let stand 5 minutes.
Carve steak into thin slices.
In a large bowl, combine cabbage, romaine, carrot and radishes and mix well. Divide cabbage mixture among 4 plates. Top with cucumber, rice, snow peas and beef. Drizzle with reserved marinade mixture.
Makes 4 salads, plus enough steak for noodle bowls.
Note: Hoisin sauce is available in the Asian section of well-stocked supermarkets.
Chicken With Mexico City Street Corn and Chile-Lime Cream
Olive oil 4 (5- or 6-ounce) boneless,
skinless chicken breasts 2 ears corn, shucked 1 tablespoon PLUS 1 teaspoon
Southwest seasoning,
divided use 1/2 cup mayonnaise 1 tablespoon lime juice 1/2 teaspoon lime zest Coarse salt and pepper Lime wedges for garnish
Heat oven to 400 degrees.
Line a rimmed baking sheet with foil.
Brush oil all over chickenand corn and place on prepared baking sheet. Sprinkle 1 tablespoon seasoning over chicken. Bake 25 to 30 minutes or until chicken is cooked through and corn is golden (turn corn once during baking).
Transfer chicken to platter; cover with foil to keep warm. When corn is cool enough to handle, cut kernels from cob directly into a bowl.
To the corn, add the remaining Southwest seasoning, the mayonnaise, lime juice and zest; stir to combine. Season with coarse salt and pepper to taste. Serve chicken with corn mixture spooned over top.
Garnish with lime wedges.
Makes 4 servings.
Adapted from Robin Takes 5 by Robin MillerBanana Boats 2 fruit roll-ups, any flavor 4 (4-inch) thin pretzel sticks 1 1/2 cups fresh or frozen
blueberries 1/2 cup grape juice or juice
from frozen berries 4 small bananas, cut in half
lengthwise 1 cup fruit sorbet 1/2 cup fruit, cut into pieces
(such as mandarin oranges
or grapes)
To make the “sails”: Unroll fruit roll-ups and cut into 4 triangles, about 3 inches on all sides. With a sharp knife, make 3 small cuts along one edge of each triangle; thread onto pretzel sticks.
In 4 soup or cereal bowls, divide blueberries evenly; pour 2 tablespoons juice into each bowl.
To form a “boat”: Place banana halves on opposite sides of bowl (trim banana to fit bowl if necessary); place 1/4 cup sorbet between the bananas.
Scatter fruit over all and push a pretzel “sail” into sorbet. Serve immediately.
Makes 4 servings.
Food, Pages 33 on 06/27/2012