OMG, I can cook!!

I am finally using my kitchen. After spending thousands of dollars, and many hours remodeling, I am getting some use out of the new stove, vent, granite countertops, and garbage disposal.

My newest self improvement project is to learn how to cook. I joined eDiets for a while, and the thing I learned was to say goodbye butter; hello olive oil! I am embracing grocery shopping only in the outside aisles. I am learning to cook in the Mediterranean style.

I am now getting weekly shipments from The Fruit Guys. It is pretty cool. Organic, local produce, shipped to me on Thursdays. So I have to start eating lots of fruit and vegetables. This was this week’s shipment.

I could just go to the farmer’s market on Saturday, but I’m excited about being forced to learn to eat different kinds of vegetables. This week includes mushrooms. I hate mushrooms. So now I have to find a way to eat them and like them.

But not tonight. Tonight I stopped off at the grocery store and bought some organic, free range chicken. I still need to find a meat market. Any one know one?

I really need to get some white plates because the blue plates don’t really make for good photos.

Rosemary-Garlic Chicken

Ingredients
4 boneless, skinless chicken-breast halves
1 tablespoon olive oil
2 garlic cloves, peeled and cut in half lengthwise
1 teaspoon kosher salt
freshly ground black pepper
1/2 cup sherry vinegar
1/2 cup low-sodium chicken broth
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1 tablespoon unsalted butter

I got this recipe from RealSimple. I changed it slightly. I only cooked 2 chicken breasts. I just poured in some olive oil. I used two cloves of garlic, even if I was only doing half the recipe. I sprinkled on some Maine sea salt. I liberally applied black pepper. I replaced the sherry vinegar with some of the red wine I was drinking. I made chicken broth with hot water and sodium-free bouillon. I picked some good rosemary from last week’s shipment. And I totally skipped the butter. Like I said, goodbye butter, hello olive oil!

For my side, I roasted some organic asparagus. Spread olive oil in a cookie sheet, spread 3″ long pieces of asparagus, cover it with a mixture of diced onion, olive oil, pepper, grated lemon peel, and I skipped the parsley, figuring the rosemary was going to overwhelm me.

The Fruit Guys provide recipes for the veggies I buy. I’m going to have to try the Asparagus and Chard Risotto since they sent me some chard this week. Never had chard. This will be a new experience.

So I overcooked the asparagus. Organic asparagus is thinner than the store-bought kind. But the chicken with rosemary was the best thing I have ever eaten. Absolutely amazing. Crispy on the outside, soft on the inside. And lots of rosemary. Incredible.

I’ll have to work on the vegetables.

P.S. And yes. I know how much I hate people who blog about food. Maybe I am becoming a foodie. That would suck. In case you are worried, my other self-improvemet project is to start dressing better. Barbi Cowpuppy Ranch coming soon to a blog near you!

10 responses to this post.

  1. Posted by John Randolph on March 25, 2010 at 10:00 pm

    Hate people who blog about food? Why?

    I rather enjoy Bbum’s food posts.

    Reply

  2. LOL – just give the mushrooms to Bill. That’s what I did.

    Reply

  3. Posted by Sarah on March 26, 2010 at 4:16 am

    In case you would like to read about another foodie, I randomly discovered this blog one day and am now addicted. She’s witty, educated, and a fabulous cook! Thought you might enjoy reading some of her stuff.

    http://notsohumblepie.blogspot.com/

    Mostly, she makes fancy desserts, but some of them are very do-able!

    Reply

  4. I know you said no butter but you can probably still use small amounts for flavor.

    Add a few tablespoons good olive oil and about a teaspoon of butter to a hot skillet. As soon as the foaming subsides, drop heat to medium and add a couple cloves of garlic and a couple of shallots, both cut into spears as thin as you can make them. Add your mushrooms’o’death and some asparagus tips. Bonus – if you can get good Spanish iberico ham, add a few slivers for flavor, a tiny bit, like 20g. Sauté, stirring occasionally, until shrooms have sucked up the liquid and are just beginning to expel it again. Sea salt and black pepper to taste.

    Freakin’ delicious, and pretty damned healthy – the two fat sources are both very small amounts, more a spice than an ingredient.

    Straight out of Barcelona’s tapas bars to you. :)

    Reply

    • Posted by auntie s on March 26, 2010 at 6:23 pm

      i hope this is on K’s blag…Jason, you couldn’t have said it better:…”more a spice than an ingredient…is how i always cook

      Reply

  5. i’m going to have to check out the fruit guys. how much is it costing? there are so many services like theirs out there, i don’t know which is the best deal.

    btw, chard is sort of like bok choy. have you ever had that? i hear it’s very similar in taste.

    Reply

    • Check out their website for prices. You can have it delivered weekly, bi-weekly, etc. You can get large or small cases. And the boxes come in fruit, vegetable, or fruit & veggies. Vegetables are only available in California at this time. I get the fruit & veggie mix. And it is all organic. And you can find out where everything comes from. Most of my fruits and veggies were from California, with a couple from Washington to round out the mix. I like The Fruit Guys so far because it isn’t just a box of one kind of thing.

      I’ll have to see if I can replace bok choy with chard in some recipes.

      Reply

  6. Organic fruits and veggies are now available nationwide at http://www.fruitguys.com! Thanks for the nice post, looking at that meal is making me hungry! Karla @ The FruitGuys

    Reply

  7. Posted by breadwild on August 2, 2010 at 7:03 pm

    reminds me of “Galiano” chicken

    – flatten 1/2 free-range chicken breasts with smooth side of tenderizer
    – spread with room-temp Boursin cheese
    – layer of bacon-thickness Prosciutto
    – spead with fresh basil or arugula leaves
    – roll tight and toothpick
    – saute until brown in oil olive
    – finish cooking in Galiano and organic chicken stock
    – set aside chicken and reduce liquids
    – plate chicken on a warm plate (always) and spoon over reduction

    Reply

  8. Yum! I might have to try that!

    Reply

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