The sun is shining and work is calling. I made a quick and healthy breakfast before I headed out the door this morning. I love to flash sauté vegetables and then cook them with eggs. This has fresh asparagus and canned garbanzo beans in it. I added just a tiny hint of an Indian hot lime pickle for some depth of flavor. The eggs were scrambled with the vegetables. I used one whole egg and three egg whites to cut down the fat of the yolk. Sometime I just use all whites but I find a little bit of yolk makes for a more satisfying egg dish that is less watery and rubbery. It was SO good. Now I’m off to work.
Morning Medley
April 9, 2009 by 1 Comment
chicken wrapped asparagus with lemon sauce
March 23, 2009 by 6 Comments
Dinner tonight turned out much better than I imagined. I was thinking about how to use chicken and asparagus and I came up with this concoction.
I started with two boneless, skinless chicken breasts that I pounded flat. I seasoned the inside of the chicken with salt, pepper, pureed garlic and the zest of a lemon. I added about 6 asparagus spears and rolled the whole thing up.
The chicken rolls were seared in a hot pan to give it some golden brown color.
After searing for about 4 or 5 minutes on each side I added a can of chicken broth to the pan. The chicken was covered and cooked on low heat for about 10 minutes until the chicken was fully cooked through. I then added the juice of one lemon and some corn starch paste (1 tbsp corn starch mixed with cold water). This was cooked until the sauce was thickened. I plated the chicken with white rice and topped everything with the delicious lemony chicken sauce. It was very very good.
Happy Birthday to Me
February 7, 2008 by 4 Comments
No! I’m not looking for gratuitous birthday wishes, so please don’t. 🙂 I want to share with you what I wanted for my birthday dinner. I had planned to pull out a bottle of 1995 Brunello di Montalcino that I had in my cellar for a few years now. I knew it was getting a bit on in age (just like me) so I it was time to open it. I was thinking all day long about making a creamy rosemary chicken pasta to go along with it. I thought something herbal and savory would be great. When I got home from work my wife had thought to plan an asian fish dinner. I thought “Ginger Soy Fish with Brunello? Um, nope – won’t work!” She didn’t mind that I went back to plan A. Dinner turned out great and I even managed to keep it on the lower fat side. I started by taking about a cup of non-fat milk and a tablespoon of flour and whisking that together well. To this was added a few tablespoons of chopped fresh rosemary. I heated this on the stove while whisking until it was bubbling. I cooked it for about a minute or two until it became a nice thick white sauce. It was pretty thick as it was going to be thinned down with some chicken broth later. I cooked some whole wheat spaghetti in a pot of salted boiling water. While the pasta cooked I sautéed some boneless skinless chicken breast that had been sliced into small pieces along with some olive oil and fresh garlic. When it was just cooked but still moist and tender the chicken was taken out of the pan. In went more garlic and about a cup of cut up asparagus. This was fried for a couple of minutes and some chicken broth, about a half cup or so, was added. This was simmered just until the asparagus was softened. The thickened white sauce was added and cooked together for a few seconds. In went the chicken and then the pasta. To top it off about 2.5 oz of freshly grated parmigiano reggiano was tossed in and the pasta was plated up. It was creamy and delicious. The rosemary flavor was just perfect. I think this recipe is a keeper! If you want a more rich version you could use real cream instead of thickened skim milk. You could also add some butter to the sauce to give it more richness. But I certainly didn’t need it.
