Roasted Chicken with Stewed Okra
This was a fairly simply recipe, combining herb-roasted quartered chicken leg with my summer veggie staple: stewed okra with corn and tomatoes. The dish is served over rice, basmati in this instance. All my rice dishes are served with basmati rice, due mainly to the fact that I bought my rice at Costco...enough said.Cookout Leftovers: Grilled Skirt Steak with Salad
I had a huge cookout with some friends for the 4th of July. There was a lot of food left over, so I had a nice lunch the next day. The basil on the mozeralla is wilted due to the fact that we had been out all of the previous day. I should have replaced it with fresh, if only for the picture! The steak was marinated with fajita sauce.
Consequentially, I also made some some killer roasted veggies that day. I marinated them in a combination of honey mustard dressing and fajita sauce. Very yummy!
Cookout Leftovers: Deconstructed Fajita Salad
So this was my fantasy for the cookout: grilled steak with veggies served over a bed of spinach and drizzled with some banging bbq sauce. Unfortunately the ppl I went out with have a fear of things green, so my salad was not to be. But! I made it once I got home, just for myself. :)
Again, I wish I had photographed this one a bit better. I really like my steak on the rare side, so apologies for the "ketchup" red coloring.
Curry Fish Salad
Once again I'm featuring my summer veggie staple. This time I've put it atop curried milkfish curtosey of my local asian grocery store.
Indian Salmon with Rice
...And today's creation. I cut up salmon fillet and seared it with ginger oil and curry paste, then tossed it with chinese eggplant, peas, grape tomatoes and onions. Mixed with basmati rice and curry sauce and topped with a bit of chili oil, this was a tantalizing feast that sat so lightly on my stomach! Proof that Indian doesn't need to be greasy and heavy.
