Actually, I should really clarify, there were some dinner experiences we recently uncovered in my sister's 5th grade diary that she, in her 10-year-old mind, thought were "SO COOL!!" (She's gonna kill me.)
My parents had been asking us for awhile to go into their basement and
Anyway, we were about to call it a day when we came across the Holy Grail of grade school mementos: The Diary.
I summarize (haha, and also quote. She's gonna murder me.):
- Tonight was the Read-A-Thon at school, and Mom let us have heroes and Snapples for dinner, "it was SO COOL!!"
- Tonight we went to the Sizzler for good report cards, and we could have anything we wanted! The dessert bar was so good, "I just kept eating and eating, it was SO COOL!!"
- Tonight we went to the Ground Round for dinner and my food cost $.88, "it was SO COOL!!" (Remember Pay-What-You-Weigh Tuesdays at the Ground Round?!)
Among other things that kept us laughing for an hour (including "Bye!!" as her abrupt conclusion of choice for every entry), I was very amused by what we thought was exciting to eat for dinner during the week as kids. And that that information was important enough to document.
It's true, a do-it-yourself dessert bar is pretty awesome, but I'm not sure I'd choose that anymore these days. I know, I've lost my childish innocence, blah blah.
I WOULD, however, choose Grilled Tuna and Asparagus Rice. (How's that for a tie-in?)
I can see my husband's diary entry now: "Allison made Grilled Tuna with Asparagus Rice for dinner tonight. I ate and I ate, and it was SO COOL!! Then I did all the dishes and gave her a foot massage. It was the best night ever!"
Grilled Tuna with Asparagus Rice
adapted from a recipe by Martha Stewart
Yields 4 servings
1 large lemon, zested and juiced
1 garlic clove, minced
1 tsp oregano
2 tbs whole fresh basil leaves
2 1-inch thick tuna steaks (about 8 oz each), cut in half
1 1/2 c chicken broth
1 c instant brown rice
3/4 lb asparagus, ends trimmed, cut in half
1/4 c arugula, chopped
To prepare/cook the tuna, combine the lemon zest, juice, garlic, and herbs in a dish or a ziplock bag. Add the tuna, turn to coat, and let marinate 15 minutes at room temperature or up to an hour in the refridgerator.
Set the outdoor grill or a stove-top grill pan to medium-high heat, and spray with cooking spray. Remove the tuna, preserving the marinade for later use. Sprinkle with salt and pepper, and depending on personal preference cook the tuna about 2 minutes per side for rare (, 3 minutes per side for medium rare, or 4 minutes per side for medium. Remove to a cutting board to rest. Meanwhile, bring the marinade to a boil in a saucepan, and reduce to a simmer to eventually serve over the tuna.
To make the asparagus rice, bring the chicken broth to a boil in a large pot. Add in the rice, stir, and bring back to a boil. Reduce heat and simmer for 5-8 minutes, or until broth is absorbed. Remove from heat.
Bring a medium pot of salted water to a boil, and add the asparagus. Allow to cook for 2-3 minutes, until bright green, and then immediately plunge the asparagus into ice water to stop the cooking. Add the asparagus to the rice and stir to combine. Stir in the arugula, and season with salt/pepper.