ARF/5-A-Day #36

With The Husband working late tonight, I debated about just heating up leftovers from yesterday’s party for dinner, and calling it a night. But hey, today is ARF/5-A-Day, and that just won’t do, right? I went with a new recipe, Lemony Chicken and Pasta. Quick to table, it was ready in under 30 minutes; Rachael Ray would be proud. Making use of fresh spinach, green onions and a lemon, it was perfect for tonight’s roundup. It has a very, very delicate sauce, which made for a perfect light meal. Next time, I’d add a little more soy sauce to kick up the flavor of the chicken just a tad, but all in all, a good simple dish that is not heavy, and that you can feel good about serving and eating. Now on with the roundup. Light turnout tonight, but I bet alot of people forgot today was Tuesday – I did. Screws up my whole week. Tune in tomorrow to see where rum ends up. Until then…

A year ago today … Sunday Gravy.

P.S. Don’t forget … I’ll Show You Mine, You Show Me Yours #5 is up next. This time, show us your “go to” dish. You can find the roundup for #4 here, along with a more detailed explanation of how to join in the fun.

Claire from Cooking is Medicine in Mississippi is up first. I’ve never made salsa in a blender before, but why not? Can’t get much easier than that.

Patti from Adventures in Food and Wine in Indiana adds a touch of sweetness to her Black Bean and Chorizo Chili:

Susan from FatFree Vegan Kitchen in Mississippi makes Shiitake, Sweet Potato and Zucchini Foo Yung as part of her contribution to the very fun, very challenging Paper Chef. It looks beautiful!

Another recipe to add to my “to try” pile … this Make Ahead Spinach and Gruyere Strata from Up a Creek Without a PatL looks divine:

You can’t go wrong with a hearty, stick-to-your-ribs Paella, and Meeta from What’s for Lunch, Honey in Germany does it proud:

Kalyn’s Kitchen in Utah serves up a very refreshing Cucumber Salad with Balsamic Dressing:

Albion Cooks contributes Tofu Satay with Coconut Peanut Sauce:

Kaji’s Mom goes Indian this week with her Alu Gobi Potato Cauliflower Curry:

Lemony Chicken and Pasta
Serves 4

Prepare 1 lb of linguine or spaghetti according to package directions; drain. In zip-top plastic bag, combine 1-1/2 lbs of skinless chicken breast halves, 1 tablespoon soy sauce, 1 tablespoon white wine vinegar, 2 teaspoons cornstarch and 1 teaspoon lemon-pepper seasoning. Shake bag to coat chicken. Refrigerate for 30 minutes to allow flavors to blend. In large skillet over medium heat, warm 2 tablespoons olive oil. Add chicken and marinade, and cook 2-3 minutes, stirring, until chicken is no longer pink. Add 6 sliced green onions, juice and zest of 1 lemon, and 1 minced garlic clove; continue to cook until onions are translucent. Stir in a 10 oz bag of prewashed spinach and cook until spinach is just wilted. Toss mixture with pasta, season with salt and pepper and serve.