In a rut with the summer heat and not sure what to fix to eat? This week was our official first week of summer (at home), so Meghan and I put our heads together to take the cooking burden off of our Mom. Here are some of the different meals we created:
I was unsure how my family would react to the quinoa, but once I boasted its high protein qualities, they agreed to sample it out. The trick to obtaining a truly flavorful quinoa is to use chicken stock (or vegetable stock) instead of water. I also added in a clove or two of garlic, and you are more than welcome to mix in additional spices. It was a first-round attempt at the foreign grain, so I didn’t want to butcher it too badly.
We decided on the Lawry’s Garlic & Herb Marinade and allowed the chicken to sit and soak it up for about a half of an hour. Obviously, the longer the meat and vegetables are able to marinate, the better it will taste. Once ready to grill, I set the grill on medium heat and cooked the chicken breasts for about 7-9 minutes on each side. They were relatively large portions, so they needed longer to cook. I also set the veggies on the top rack of the grill, but without the direct heat, it also took a bit longer to cook. If you aren’t too concerned with the presentation of the veggies (meaning none of the authentic grilling lines), go ahead and set them in the broiler for about 15 minutes. These too can be prepared with a little bit of marinade or simply olive oil and a little salt.
The end result? Mom and Meghan were pleasantly surprised and thoroughly enjoyed their meal (or they just didn’t want to hurt my feelings too badly). So, while they may not be as obsessed with eggplant as I am, it’s a start.
Also using leftover quinoa with some pesto and cheese makes for a great lunch the following day!
“Only those who will risk going too far can possibly find out how far one can go.”
– T.S. Eliot
* I’ve also attached links to other recipes if you would like to test them out.