Saturday, March 28, 2009

Healthy Garlic Chicken Pasta

1 box whole wheat or regular spaghetti - 24 oz or less depending on whether you like a lot or a little
2 large or 3 small chicken breasts - about 1 1/2 lbs, cut into bite sized pieces.
1 box frozen spinach, thawed and drained
1 pint grape tomatoes, or if you can't find those, use plum or cherry tomatoes
2 whole heads (not cloves, whole heads) of garlic, with all the cloves peeled and rough chopped
olive oil
2-4 oz feta cheese, crumbled
1/4 c red wine, any kind, optional.

Make sure you've thawed and drained the spinach before you get going

Get the pasta in the boiling water to cook. If you don't like doing two things at once, do this first. Cook according to package directions, strain and set aside.

Heat about 3 T olive oil in a large pan over medium high. Saute garlic till browned a bit and smelling good. This goes fast. Remove garlic from skillet and set aside. Add a little more olive oil to coat the bottom of the pan, and then saute chicken till browned. Remove and set aside with garlic. Add tomatoes to the pan and cook in the oil till they just pop. Add back the garlic, chicken, the thawed drained spinach, and if you like 1/4 c red wine. Simmer a bit. Dump in the cooked spaghetti, and stir around. I like to add about 3-4 more tablespoons of olive oil to coat it all. Put on plates and sprinkle with crumbled feta cheese. YUM. This easily feeds a familiy of four, with some leftovers.



Saturday, March 21, 2009

Lemon Curd

This isn't mine but it is delicious! This is the lemon stuff that you see in fancy fruit tarts. If you like, make a batch, pour in a graham cracker crust (available in the baking section of the store), and top with sliced kiwis, strawberries, and blueberries - so fancy and reasonably healthy too!

Click here for video of recipe

Recipe from: Chef John Mitzewich

6 egg yolks
1 c sugar
2 T lemon zest
1/3 c fresh squeezed lemon juice
1/2 c butter, cut up into little pieces

Stir yolks and sugar for two to three minutes till it turns creamy white and pale yellow
Add 2 T lemon zest, and 1/3 c fresh squeezed lemon juice.
Put on double boiler and stir for about 7-10 minutes till it coats the back of the spoon (see video for exact consistency). Add sliced up butter a piece at a time and let each one melt before stirring in the next. Time to pour into a pie crust and chilll before adding fruit, or just chill it and eat later with fruit in a parfait dish.