Tuesday, March 24, 2009

What's for Dinner?

I tried this recipe last night. Mike loved it and Grant even loved it too. The only thing that I did different is used cilantro instead of basil and I also couldn't find anchovy paste so I actually used Oyster sauce (which you can find in the Asian food section). I also use Oyster sauce for fried rice and other Asian foods.

Thai chicken & Noodle Salad

This one-bowl Asian meal is spicy, salty, sour, and sweet -- all at once. The secrets in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.
Prep: 20 minutes Total: 50 minutes
Serves 4

4 thinly sliced scallion whites
2 minced garlic cloves
1/2 cup soy sauce
1/2 cup rice vinegar
2 tablespoons light-brown sugar
1 tablespoon fresh lime juice
1/2 teaspoon anchovy paste (or 1 minced canned anchovy)
1/2 teaspoon red-pepper flakes

1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Coarse salt
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil, such as safflower
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil, torn
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)

Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.


Also made this a couple of weeks ago and it was really good also.

Lighter Sesame Chicken

Say "open sesame" to a Chinese-restaurant classic that's no longer a guilty pleasure. Our chicken is sauteed in a little oil instead of deep fried. The less-sweet sauce has fewer calories than a standard recipe, and, nutritionally, brown rice beats white.
Prep: 40 minutesTotal: 40 minutes
Serves 4

3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Tuesday, March 17, 2009

What is your favorite?

We just had Grant's year pictures taken on Saturday. (I know it is 2 months late, but it is well worth it to get the right photographer). Please check out Grant's proofs and vote for your favorite by leaving a comment.

There are too many great pictures to choose from so I need your help.

For anybody interested in getting your photo's taken you should contact Elizabeth because she is AMAZING. She captures such great moments and is great with kids and she is quick (which is required when you have kids).

Proofs: http://www.xarisstudio.com/proofs/grant/

Contact Information for Elizabeth:
Elizabeth Fernandez
480.777.1666 office
480.282.7742 mobile

Sunday, March 1, 2009

"Popcorn Popping"

Mike started singing "Popcorn Popping" a couple of weeks ago. Grant has really picked up on the actions. He shakes his finger when we sing "it wasn't really so" and he even does the actions to "popcorn popping on the apricot tree". It is so sweet.

Yesterday morning Grant decided that he wanted some popcorn. Mike had made popcorn on Friday night and we left the bowl out when we went to bed. So Grant decided to make himself comfortable right next to the bowl.

He coudn't be happier with his OWN bowl of popcorn.

Family Hiking Trip!

Since Mike is finally done taking the Bar after a couple of postponements, we decided it was time for some family time.

Last year at this time Mike and I went hiking a lot. Well we decided that is what we wanted to do. Of course Grant didn't last in the backpack very long but it was nice to be out in the desert on such a beautiful day.

The horses that Grant couldn't wait to see.

Jolynn carrying Grant in the backpack. Don't worry I only carried him for half way because I wanted the workout. Mike finished carrying him the remainder of the hike. Lets just say that an extra 30 lbs on your back really makes a difference.