Chicken Skewers with Low-Fat Peanut Satay Sauce

I don't know how it happens, but usually when we have company over, we also over-plan our week or have so many commitments that we're scrambling to get the house clean and the dinner cooked before our friends arrive. But last weekend, Joe got up early, made these yummy skewers and the sauce, and picked up around the house while I was still sleeping.

Our friends ended up having trouble getting their little kids to bed, so we carried the whole feast across the street to their house, and grilled it on Aaron's new retro-style grill. It was awesome.

10 oz uncooked boneless, skinless chicken breast
1 tbsp. curry powder
1 cup fat-free yogurt
1/2 cup chunky peanut butter
2 tbsp soy sauce
I tbsp. sesame oil
salt and pepper, to taste

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Cut the chicken into 1" chunks and thread them onto the skewers. Sprinkle with the curry powder and set aside.

Stir together the rest of the ingredients and refrigerate.

Cook the chicken skewers on a medium grill, turning frequently, about 5-8 minutes. Serve with the satay sauce on the side.

Note: these skewers taste great with a side of skewered, grilled vegetables, like red and yellow peppers, Vidalia onions, mushrooms, and whole cherry tomatoes.

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Asian Cellophane Noodle Salad

Make this fresh crispy salad the day before a heat wave, and let all the flavors marinate overnight. If you use rice, cellophane (bean thread) noodles, and gluten free soy sauce, the entire meal is gluten-free.

Ingredients

3 3/4 oz uncooked cellophane noodles
1/2 cup fresh cilantro, coarsely chopped
3 cloves of garlic, minced
1 Tbsp vegetable oil
1/3 cup rice wine vinegar
1 Tbsp sugar
1 1/2 Tbsp fish sauce (optional; if you are vegan, use the same amount of soy or miso in place of fish sauce)
2 tsp sesame oil
1/4 cup chili-garlic or Sriracha sauce
2 medium carrots, julienned
1 cup snow peas, julienned
1 medium cucumber(s), julienned or diced

Directions

Cook noodles according to package directions, drain, and set aside.

Stir together cilantro, garlic, oil, vinegar, sugar, chili sauce, and fish sauce in a large bowl. Add noodles, carrots, snow peas and cucumber; toss well. Refrigerate for at least 2 hours before serving; this salad is best when made a day ahead.

Yields about 8 cups of salad.

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Tabbouleh Salad

Tabbouleh is a traditional Middle Eastern salad that's usually made with Bulgur wheat. If you are sensitive to gluten, though, you can use quinoa instead of cracked wheat for the salad. Either way, this is a cool and refreshing summer salad.

Ingredients

2 cups water
1 cup Bulgur wheat or raw quinoa
1/2 tsp salt
1/4 cup olive oil
1/4 cup lemon juice
2 bunches green onions, diced
1/2 cup fresh parsley, minced
1 tbsp. fresh mint, minced
3 tomatoes, diced
1 cucumber, diced
1 garlic clove, minced
 2 carrots, grated

  

Directions

Bring water to a boil in a saucepan. Add wheat or quinoa; reduce heat cover and simmer for 15 minutes. Remove from heat, fluff with fork, and allow to cool.

In a large bowl, combine olive oil, salt, lemon juice, vegetables, and herbs. Stir in cooled quinoa and refrigerate for one hour before serving.

Make 4 side salads.

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Super Sun Tea

Thanks to Kevin H. for this photo.

Just about any kind of loose or bagged tea will make great iced tea, but this is one of our favorites. Not only is it refreshing, but the coriander seeds and mint are good for digestion and freshening your breath. Coriander is also good for diabetics and those with high cholesterol. If you grow your own herbs, this is also a good way to use up the abundance of mint leaves and coriander once your cilantro goes to seed!

Ingredients:
1 cup orange pekoe or black tea leaves
1 tablespoon whole coriander seeds
1/4 cup mint leaves, torn
2 quarts hot water

Place ingredients in a clear container and pour the water over it. Cover the container and place it in a sunny location for at least 2-4 hours. Strain out the leaves and seeds. If you like sweet tea, add sweetener before refrigerating. Serve over ice with mint leaves or a lemon garnish.

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