ya, today was a little boring. got up crazy early and watched project runway canada with iman. shes stunning. i kinda wish i went to school for fashion design. ah well, hopefully what lisa and i get into will be enough for me to feel like im being 'fashiony'. speaking of fashiony, does anyone know how to get involved with fashion week? id just like to go to a show or something, maybe dress up a little. fun! if anyone has the deets please let me know.
im not sure if ive mentioned the fall recipe exchange that andrea allen got me involved in....but i lovesss it. except for the 57 nacho dip recipes. there are a few gems in the bunch that make it all worth while. like this florentine frittata.....
Florentine Frittata
1 tbsp butter
2 lg garlic cloves minced
10oz bag baby spinach
1/2 teas each of salt, ground black pepper
1/4 teas ground nutmeg
8 eggs
2 cups grated swiss or gruyere cheese
3 green onions thinly sliced
Preheat oven to 350
Generously oil 9 inch glass pie plate. Melt butter in a large frying pan (medium high heat) Add garlic and spinach. Sprinkle with salt, pepper and nutmeg. Stir often until spinach is wilted (about 2 min) Remove from heat.
In a large bowl whisk eggs. Stir in cheese, onion and hot spinach. Pour into prepared pie plate, then stir to distribute ingredients evenly. Bake until top is golden and puffy (30-35 min) Serve hot or at room temperature with a little sour cream or salsa if you wish. Enjoy
It was soooooo good. Al did a little dance and said it was fucking incredible. I love when i cook something that he enjoys. It may be high in fat content but its also high in protein and various other good things. i dont know, iron? calcium? anyways its effing good and was really easy to make. up next, chicken stuffed with apples and almonds - im looking your way.
alex and i have decided to have a baking night, lisa and i will have craft night and alex and i will have baking night, but like id really want to get into some creative baking, perhaps even with truffles etc. im so happy with life right now, and its so funny how a year or two i would make fun of my future self. it happens. life changes. make it for the better always. my only regret, is that i cant incorporate wine into these things. one day when im off the meds - bam! im cracking open a bottle of chardonnay and cracking out the springform pans.
alex is buying me fancy cheeses on saturday, i might have to make out with her in return. a girl only turns 28 twice!
ok for real im off to bed. i have a plan - wake up when al leaves (like i have a choice) make a yummy tea and start that miranda july book. lets see what happens.
xoxox
quick one
Wednesday, October 17, 2007
Posted by Cheryl Nelson-McCartney at 9:26 PM
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3 comments:
You're going to make out with me in exchange for cheese? Gee, if only I knew to employ this tactic years ago... hahaha. I'm thinking brie for sure, although that's not really exotic. Maybe we can get a couple! Can't wait for our date.
Tonight I made a new recipe called Indian chicken with chickpeas, spinach and potatoes. The name says it all. I coated a chicken breast in a mixture of Indian spices and seared it in a tiny bit of oil. The chickpeas, potatoes and spinach are sauteed in garlic and then I added plain non-fat yogurt to that. Mixed it together and put the sliced chicken over top. It was good, but lacking in a little flavour. I ended up having to add salt, which isn't the greatest. Ah well.
that sounds yummy, do you think i would like it? or is it too spicy?
I don't know if you would like it... do you like Indian food now? The spice mixture on the chicken isn't hot spice, except for the cayenne pepper, but you could obviously eliminate that. My only problem is figuring out how to make the chickpea mixture more flavourful -- maybe more garlic? Add onions? Here's the recipe if you're interested, it's very healthy.
10 oz potato, red, white, red, cut into 1/2-inch pieces
3 1/2 tsp olive oil
2 tsp minced garlic
15 1/2 oz canned chickpeas, rinsed and drained
10 oz spinach, baby
1 tsp table salt, divided
1/8 tsp cayenne pepper, or to taste
8 oz low-fat plain yogurt
2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground ginger
2 tsp lemon peel
1/4 tsp ground cinnamon
1 pound chicken breast, uncooked, boneless, skinless, four 4 oz cutlets
In a large pot, cook potatoes in water until tender, about 15 minutes; drain and set aside.
In same pot, heat 1 1/2 teaspoons oil over medium heat. Add garlic; cook, stirring, until garlic begins to brown, about 1 minute. Add chickpeas; cook until warmed through, about 5 minutes. Add spinach; cook, stirring, until almost wilted, about 2 minutes. Add back potatoes, 1/2 teaspoon salt and pepper. Stir. Remove from heat. Stir in yogurt and set aside.
Meanwhile, in a small bowl combine cumin, zest, remaining salt, coriander, cardamom, ginger, cinnamon and 1/2 teaspoon oil. Rub over cutlets.
In a large, nonstick skillet over medium-high heat, heat remaining 1 1/2 teaspoons oil. Cook cutlets, turning once, until browned and cooked through, about 5 minutes. Yields 1 chicken cutlet and about 3/4 cup potato mixture per serving.
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