Help! Have lots of citrus, shiitakes, and roasted chicken I need to use...

[heidibowman]

I have 2 - 3 each oranges, lemons, and limes, 2 packages of fresh shiitake mushrooms, and 3 roasted chicken breasts I need to use within the next couple days.

Anybody have any quick / easy dinner ideas?

I don't need to use all items in the same recipe. I'm open to any type of recipe: salad, entree, side, dessert, whatever. There are only 2 of us, also.

One recipe I'd really like is a light vinigrette (sp?) using oranges...

Thanks!!

[This message has been edited by heidibowman (edited 05-08-2001).]

[lorilei]

Since you were looking for an orange vinaigrette, I thought I'd print this recipe up. It's excellent over blanched, cooled green beans in the summertime!

Orange Vinaigrette

Combine and process:
1/3 cup orange juice
1/3 cup safflower oil
1 tbsp. red wine vinegar
Zest of 1 orange
Dash of coriander
Dash of hot sauce
1 egg
Salt and seasoning to taste

[emilycat]

Oh, my gosh, I love shiitakes! If I had two packages of fresh shiitakes, I'd make this salad:

This salad from The Occasional Vegetarian, is without a doubt my favorite salad. I've
probably made it about 10 times since I discovered it about 3 months ago. I think it is just
amazing. I usually cut the recipe in half, but also cut down on the amount of oil; I've never had
the other way, but definitely don't think I'm missing anything. My measurements are in
parentheses.

Grilled Shiitake Mushrooms on Arugula

"The heat of the grilled mushrooms softens and mellows the arugula's bite; the marinade
replaces salad dressing. No matter how much I make of this elegant appetizer, there never
seems to be enough."

Seasoning sauce
2 T. soy sauce (1 T.)
2 T. oriental sesame oil (1 t.)
2 T. olive oil (1/2 t.)
2 t. sugar (1 t. sugar)

1 bunch arugula, stems removed (I typically use more arugula than she suggests, and use a
whole bunch myself)

12 shiitake mushrooms, 1 1/2 to 2 1/2 inches across -- about 1/2 lb.(I usually buy about 1/4
pound)

1. Prepare the seasoning sauce in a small bowl, set aside. Can be prepared up to a week ahead.

2. Preheat the broiler.

3. Wash and spin dry the arugula. Place an equal amount on 6 salad plates.

4. Clean the mushrooms and remove the stems. Place them cup side up on a broiling rack.

5. Brush the seasoning sauce on the mushroom caps. Position the rack 4 to 6 inches from the
heat and broil until the mushrooms look brown and crusy, 2 to 3 minutes. The cook very quickly,
so keep an eye on them.

6. Immediately place the mushrooms on top of the arugula. Pour the small amount of
seasoning that's left over the arugula.

If I had any left over, I'd saute them for a risotto or pasta dish -- tonight I'm sauteeing some with some French Green Beans in a bit of sesame oil.

[Jewel]

Sounds to me like you have all the ingredients for a darn tasty 'smoothie'! (hee!) http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Jewel (edited 05-08-2001).]

[emilycat]

That is the most disgusting thing I've ever heard! Tsk, Jewel! http://www.cookinglight.com/bbs/wink.gif

[heidibowman]

lorilei and emilycat - Thank you! I'm going to use these recipes tonight!

jewel - I'll take your suggestion under advisement... Maybe you're on to something? http://www.cookinglight.com/bbs/eek.gif

[SusanL]

Jewel, too funny!! http://www.cookinglight.com/bbs/smile.gif I was thinking of a dessert until I read yours, only kidding!!
(Sorry Heidi, haven't finished my coffee yet!)

[This message has been edited by SusanL (edited 05-09-2001).]