So Much Food

I don't even know where to begin. So I'll start with desert first.

Currently we are in the process of finishing up the last batches of chocolate chip cookies. I had to give the new kitchen aid artisian mixer a whirl.

Dessert/Midnight Snack: Urban Legend Chocolate Chip Cookies


(too lazy to copy properly) Good if you like a chunky and chocolatey cookie. We are thinkinfg of adding coconut next time. I'm a coconut freak!

Dinner Tonight:

Chicken Curry
1 pound boneless, skinless chicken breasts
2 tablespoons curry powder
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
Cooked white rice
1/2 cup fresh basil leaves, torn
1/4 cup (1 ounce) almonds, roughly chopped
Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.

Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes.

Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds.

Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.
Yield: Makes 4 servings
Source: Real Simple July 2006
Opinion: Pretty tasty meal and didn't take too terribly long to make. Used pita in place of naan for the brea. Will probably make again.


Breakfast: Waffles (I don't know which recipe we used. It was a combo of two. But don't they look tasty. Not as good as Kyle's Dad's recipe. Tasted a little like bunuelos.)

And many nights ago we had...
Greek Chicken Pasta

1lb chicken breast cut into 1 inch pieces
8 ounces whole wheat penne
1 tablespoon olive oil
2 cloves garlic, minced
2 (14 1/2-ounce) cans diced tomatoes
1/2 cup chopped fresh Italian parsley
Juice of 1 lemon
Salt and freshly ground black pepper to taste
1/2 cup crumbled feta cheese

Cook pasta in salted boiling water according to package directions. Drain and keep warm.

Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and saute 1 minute. Add chicken, brown for about 5 minutes. Add tomatoes, parsley, lemon juice, salt, and pepper and simmer 10 minutes.

Spoon tomato sauce over pasta and sprinkle with feta.

Makes 4 servings.

Source: adapted from a poco-cocoa recipe.
Opinion: This one was way better than the other pasta recipe. It had a lot more flavor. This one's a keeper. And soooo easy.

If I gain 500 pounds this summer, you'll know why.