Chefdruck’s Tasty Tuesday
Now that I’m home from BlogHer, I’m finally ready to settle down into my new life in Ohio. The first order of business, even before dealing with the piles in the corner of every room of our house, is getting back into the kitchen, and start cooking again.
Most of my new house is still ridiculously messy, but the kitchen is organized and neat, down to the pantry with its baking shelf, noodle shelf, and cereal shelf. In the mornings, I’ve been coming downstairs just to spend a little alone time in my new kingdom. Unpacking the kitchen boxes took forever, but it was like having a long wedding shower all over again, as I rediscovered long forgotten goodies in every box. My bread maker, hot chocolate frother, and a gorgeous three feet long fish platter have now been resurrected and brought back into circulation.
Last night was my first improvised meal, ironically made just for me as the kids were invited for dinner at our neighbor’s house. I was in the mood for Asian food, so I threw together a little Japanese inspired summer dinner: Teriyaki beef strips with a Soy Balsamic Tomato Avocado Salad.
Although good, the steak was nothing special, just some nondescript skillet steak cut into thin strips with some store-bought Teriyaki sauce thrown on top in the pan.
The salad, on the other hand, was something special, a great way to do something different on the side and jazz up your summer dinners.
Soy Balsamic Tomato Avocado Salad
1 cup of cherry tomatoes, sliced in half
1 avocado, cut into 3/4 inch cubes
3 tablespoons of soy sauce
3 tablespoons of balsamic vinegar
1 tablespoon of white balsamic vinegar
1 tablespoon of mirin
- Mix together all the liquids, tasting to balance out the soy sauce and balsamic.
- Toss with tomatoes and avocado and serve.