Thursday, July 21, 2011

Hot 'n' Hungry? A Salad Plate

It's too hot to barbecue. Yep, the air would become deadly, with the addition of heat from the Weber. But last night was fine for the method; and we cooked a boatload of chicken, in anticipation of the heat wave. While the leftovers were still warm, I took the meat off the bones and diced it. Then, I made the old, trusty yogurt/lemon-juice/mustard dressing and tossed it with the chicken, adding chives and pepper. I separated a portion for Mom's lunch, today, and enhanced the rest, in anticipation of Hungry Man's arrival after a steamy day on the warpath known as work. To it I added this delicious and light-as-a-feather 

2 pkgs. of Shirataki noodles, rinsed, nuked, rinsed again and cut into short pieces, tossed with a small bundle of angel hair pasta, broken before cooking. While warm, I added EVOO and white balsamic vinegar, fresh chives and basil, carrots, sliced pimiento olives and pepper... lemon to be sprinkled on, to taste. 
(Note: The mixing of the noodles encourages enjoyment by those who would not normally touch the Shiratakis. I know!)

Missing are tomatoes and sliced peppers... not a morsel of either in the fridge. I might have to hit the farm stand, tomorrow. Plating was fun, nonetheless, and completed with a sprinkling of pine nuts. Dinner-for-two is in the fridge and ready to go, probably to be devoured in the kitchen, with the air cranked. 
No alfresco, tonight. Sigh.
Buon Appetito -Healthy