Monday, July 15, 2013

Summer salads--

It's about 1000 degrees where I live today, but I'm no gloomy Gus. I decided early this morning that I'd put together a "room temperature" dinner. So here goes:
Three bean salad
Pesto( no nuts) chicken
Savory brown rice

Three bean salad
One can cut green beans
3/4 can chickpeas
3/4 can kidney beans( dark or light)

In a bowl, Gently layer or mix the beans

Mix together in a beaker
1/4 cup vinegar
3/4 cup oil
1/4 Balsamic vinegar
2 cloves smashed garlic
Salt/ pepper
A few pinches Oregano if you like

Dress the beans lightly-- you won't use all the dressing
Leave beans in refrigerator for a couple of hours and turn beans every so often.

Cup of fresh basil-- washed and dried
8 cloves of garlic, halved
1/2 cup olive oil
Chop basil and garlic in food processor and add in oil.
Chicken thighs( I used 10)
Steep chicken in pesto for two hours-- again turning over so all chicken gets covered.
Bake chicken in 350 oven for an hour.
(I start chicken on underside and then turn skin side up for last 20 minutes. )

Savory Brown Rice
Add in for every cup of rice, half a chopped-- with skin-- Granny Smith or other tart apple And a handful of Golden raisins.

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