Wednesday, February 24, 2010
Are you ready for some Yum City? Ok, here you go: this chicken piccata recipe has all of the drama of the classic rich satisfying sauce minus the extra stick of Paula Deen, er, butter. Do you love lemons and capers and garlic, oh my? Then this recipe is for you. I know it has a lot of steps but this is a perfect meal to make on a Saturday night when you can cook with your sweetie and have a glass of wine and enjoy the process of cooking! Then again, I made it on a Monday after work and it was easy peasy... and for the two of us, we had the leftovers the next night! It's a "twofer"! :)
6 oz whole-wheat angel hair pasta (I used fresh spinach instead of pasta, still DELISH)
1/3 all purpose flour, divided
2 c reduced-sodium chicken broth
1/2 t salt, divided
1/4 t freshly ground pepper
4 chicken cutlets (3/4-1 lb total), trimmed (I just used 4 frozen chicken breasts, thawed)
3 t extra-virgin olive oil
1 10-oz pkg mushrooms, sliced (I used baby 'bella mushrooms from the bulk bin, maybe 10 mushrooms)
3 large cloves garlic (I used 30. Hee hee, I used, like, 7 but I would have used 30 if I were single...)
1/2 c white wine
2 T lemon juice (I used the juice of one lemon)
1/4 c chopped fresh parsley
2 T capers, rinsed
2 t butter
Bring large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
Meanwhile, whisk 5 teaspoons flour into the broth until smooth, set aside. Place remaining flour in shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides of chicken in flour. Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to plate, keep warm (I kept it in the oven on low, the chicken stayed juicy because of the flour crust).
Heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and being to brown, about 5 minutes. Transfer to plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
Stir in the parsley, capers, butter and reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce. Bon Appetit!
This recipe I found on the Food Network website while looking for dinners on a budget! Woot!
Tuesday, February 23, 2010
Can you see it?
It is snowing giant, fluffy, beautiful flakes of snow! IN AUSTIN!!! I've been missing the Colorado winters a tiny bit... every time I hear about my family and their snowshoeing adventures (which happen right outside their front door) I get a smidge jealous. Sooooo, this lovely stuff from above is really exciting today! It makes me appreciate all of my fun knitted gifts I received for Christmas! My amazing little sis knitted up these absolutely awesome and chic beauties to keep my hands warm whilst slaving away in my cubicle! Thanks Em!
Another knitted beauty I got from a friend of my sis who makes up her own crocheted hat pattern! I traded her one of my necklaces for one of her hats. Thanks Ali!
Now I'm going to go get a nice hot cup of tea and read a book I got from my favorite mother-in-law, it's called Say You're One of Them , a collection of stories from Africa. Which reminds me, my bro is flying to Togo today to go check up on his orphanage. Don't forget to check out his blog ! Send your prayers to Togo! Love to Jonathan and his Togo peeps! xoxoxoxo
Friday, February 19, 2010
It is with great joy that I am attending a wedding this April, my only brother and his absolutely LOVELY BRILLIANT TALENTED fiance are tying the knot and I am over the moon about it. This sort of occasion calls for a special dress... for me of course! I'm going to make something cute with this pattern:
I'm liking the middle dress... in cotton with a tiny print perhaps? I don't want it to look TOO fancy, like I think I'm IN the wedding or something but I want it to be special.
Look at this fabric!!!! Would it be too crazy to wear a dress with tiny deer on it? No? Ok, good. Because I adore this fabric. Adore.
Also, am planning my anniversary dress already (even thought it's not until August) because I found The Coolest fabric ever at my new favorite place on Earth, The Stitch Lab . Here's the fabric:
And here's the pattern I'm considering:
I'm liking the red dress with the white trim but I'd use black and would nix the bow/belt around the waist... maybe a wide black patent leather belt instead? Yes, please.
So, tell me what you think! Good ideas, yes?
Thursday, February 18, 2010
Are you looking for a yummy and easy Winter soup recipe? It will make your house smell lovely with the rosemary roasting in your oven and the soup is gluten-free and can be vegetarian! I always seem to have extra potatoes and can't manage to get out of the grocery store without a can of chickpeas so this recipe is right up my alley... plus I had an adorable rosemary plant up until the first freeze of the Winter, poor little plant was outside all night and became bereft of life. RIP, my sweet little rosemary... sniff... Anyways! The soup! The soup! The soup is DEEEEE-licious. Here ye are:
2 large russet potatoes (about 1 1/4 lbs), chopped into 1-inch pieces
2 t fresh rosemary, finely chopped
3 garlic cloves, peeled
2 T extra-virgin olive oil
salt and pepper
1 (15-oz) can chickpeas, drained and rinsed
2 c chicken or vegetable broth, low sodium
1 c nonfat milk (soy milk will work if you're vegan)
1/4 c greek style nonfat yogurt for garnish, optional (sour cream works too)
Preheat oven to 400 degrees F. In large bowl, toss potatoes, rosemary, garlic, oil and dash of salt and pepper. Spread evenly onto roasting pan or baking sheet with a lip. Roast for 20 minutes, stirring halfway through. Stir in chickpeas and roast an additional 10 minutes. Remove from oven.
In a large pot, add potato mixture, broth and milk. Stir and bring to a boil. Reduce to medium-low heat and simmer for 10 minutes uncovered.
Ladle two-thirds of soup into blender or food processor (or use immersion blender leaving some chunky bites); blend until smooth. Pour back into pot; cook another 5 minutes. Ladle into four bowls. Top each serving with 1 tablespoon yogurt.
Makes 4 (1 1/2 cup) servings
PS: I wish I'd invented this gem of a recipe, but alas, the truth is I found it at http://www.spryliving.com/ and am merely passing it along to you, my lovely reader. :)
Wednesday, February 17, 2010
Soooo, it is FUH-REEZING here in Texas during our two or so months of Winter and I made up a little neck cozy for my friend Erin based on a very simple pattern I made up years and years ago. It's a warm fuzzy for when you're feeling all cold and prickly! I can make you one too if you want! Just tell me your favorite color and send me $20 and I'll knit one up in one or two days just for you! See how cute? (more than I can say for the lemur-human model)... :) xoxox
Monday, February 15, 2010
I baked some Valentine's Day cookies for my sweetie and myself. Something about little ol' sugar cookies with powdered sugar icing just makes me happy. :)
Happy Valentine's Day, husband ... you're my favorite and my best even though you mock me with your crazy eyes in every single picture I take of us together... xoxo
Happy Valentine's Day, fireplace. I love you so much. And thank you for not mocking me... xoxo