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. SautĂ©, 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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