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.
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!