Thursday, July 9, 2015

S-t-r-e-t-c-h Your Dinner to Feed Extra People

Salmon Shish Kebab, Black Rice and Corn (photo by Jenny Craig)
You’ve planned dinner for two, and suddenly a third person turns up.  Don’t panic.  There are lots of ways to stretch a meal without people leaving the table hungry.

* Add an appetizer (see White Bean Spread recipe), a soup or an extra vegetable

* Make a big salad

* Prepare garlic bread (keep loaves of French bread in the freezer)

* Cook extra rice or potatoes

* If your menu features meat or fish, cut it into bite-size pieces and make shish kebab.  Fill out the skewers with quick-cooking raw vegetables and oven-grill everything.  Your guest will think you planned it that way. 
Salmon Shish Kebab – serves 3    
1/2 pound salmon filet (not steaks) 
1/2 large onion cut into 1-inch pieces 
Handful cherry tomatoes 
A selection of quick-cooking vegetables such as asparagus, celery, mushrooms,
zucchini or an ear of corn sliced through the cob into 1-inch sections 
1/4 cup bottled marinade (or 3 tablespoons soy sauce, 2 tablespoons
          brown sugar, 1 tablespoon wine and 1 tablespoon oil mixed together) 
 1 tablespoon canola oil or more if needed 
2 cups hot cooked rice (optional) 
Rinse the salmon.  If the skin is still attached, place the salmon, skin side down, on a cutting board and slide a sharp knife between the skin and the salmon flesh.  Discard the skin, cut the salmon into 1-inch pieces and put in a large bowl. 
Wash the vegetables and cut them into 1-inch slices or 2-inch lengths.  Add the vegetables to the bowl.  Add the marinade and stir the salmon/vegetable mixture and let sit for 5 minutes. 
Begin preheating the broiler, making sure the top rack is about 4 inches from the broiling unit. 
Cover a broiling pan with foil for easy clean-up.  Thread the vegetables and salmon onto 6 skewers and place on the foil.  Place the pan under the broiler for 2-3 minutes per side, or until the fish is cooked.  Serve 2 skewers per person on a plate. 
Photo by Jenny Craig

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