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Chicken Satay

August 10, 2011

Though my time frees up in the summer when my day job as a high school science teacher takes a hiatus, somehow our dinners suffer.  During the school year, time is so limited that a strict menu must be followed, the food shopping is completed on schedule, and for the most part we eat pretty well.  During the summer though, I have the luxury to let loose.  My kids and I bounce from one adventure to another and more than once we have found ourselves without a clue what to make for dinner. Or sometimes I spend the day canning and completely loose interest in preparing another meal when I am done.   (I will not embarrass myself by sharing our dinner for tonight, except to say that it included refried beans, tortillas, and cheese and not much else- but beans are a vegetable right?)  So you can see why when I find a recipe that is easy to whip up (especially in advance) and incredibly tasty, and yes, kid friendly, it quickly becomes a go-to recipe.

I first made Chicken Satay at the beginning of summer. We enjoyed it so much that it quickly fell into our program and has since graced our table a number of times.  At once bold, yet not overwhelming, this mixture of spices is a tasty accompaniment to juicy chicken thighs.  I modified the recipe to use Salt Preserved Lemons, instead of lemon grass, because I do not have a local source for the lemongrass and do have an abundance of lemons.  The authenticity may suffer, but the flavor does not. The skewers cook up super fast on the grill, which keeps the oven off and the house cool.  I usually serve this dish with a simple slaw, perhaps a mango salsa, and of course some sriracha for a spicy dip.

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Lest you think my family and I survive on berries and chocolate alone, I thought it was time to share an actual meal with you hungry readers.  Sure I know “people” who might on occasion settle in over a pile of brownies and call it dinner, but really, it is time to talk about real food, with protein and vegetables included.  This is the kind of food we should eat most of the time to make the indulgences of jam-piled pancakes and syrup-coated ice cream well deserved.

In truth, most of our summer meals resemble this one.   We have some lean grilled meat, seasoned up to our whim.  One the side is a pile of some kind of beautiful warm season veggie.  There may be some focaccia bread or rice, but more and more I find that we do not miss the starch when we leave it out.  In its place, I make a double portion of vegetables.  Yes, even the kids do not seem to notice this omission (I just make sure they get their piles of pasta on another night during the week).

Armenian Lamb Kebabs are very simple to prepare, yet just different enough to pass for something special if need arises.  They are perfectly seasoned to compliment the lamb without overpowering it. The Greek Salad is a fabulous side to the lamb, but it could be paired with any number of other meats.

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It is May and therefore time to get serious about grilling.  We are fortunate to live in Northern California where it is possible to grill year round, but we definitely shy off of it when the air turns cool and storms arrive. Now that the weather is warming, we are back to grilling many of our meals and eating them outside.  Whenever possible, I try to cook all the dishes of the meal on the grill.

Packet Grilled Potatoes are a staple for us in grilling season.  I hesitated to share the recipe because they are so simple, but truly that is exactly why you all need to know how to make these!  Regardless of what we are grilling up for dinner, some variation of these potatoes fits in perfectly.  Last night we grilled these potatoes along with wild salmon and  made a variation of this cucumber salad.  My husband sliced up the leftover potatoes and fried them part of my delicious Mother’s Day breakfast.  Yum.

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