I’ve never been known for my culinary skills. In fact, it wasn’t too long ago that a hot meal in our house meant toast. Lately, however, I find myself embracing my inner Jamie Oliver (he is way cooler than ol’ Martha Stewart in my books) and I have experimented with recipes and am using pots and pans that I never even knew we had.
Unfortunately all is not gourmet in my house. I still burn meals, case in point the other night when my loving husband had to take down the fire alarm in fear that my night in the kitchen would trigger it to go off again. But, I am learning and have perfected a few recipes that are not only fool-proof, but easy, healthy and yummy. Enjoy this meal without fear of the fire department dropping by.
Side Dish: Garlic Green Beans
Makes 4 servings
1 lb of green beans, washed with ends trimmed
1 tbsp extra-virgin olive oil (preferably organic)
1 tbsp minced garlic
¼ c water
1/8 tsp black pepper
Sea salt to taste
1 ½ tbsp lemon juice
- Heat oil and garlic in skillet over high heat. Add beans and cook for 5 min, or until lightly browned, stirring frequently
- Reduce heat to medium, and gradually add water, pepper and salt. Cook for 2-4 minutes more (until beans are crispy, but done).
- Remove from heat and stir in lemon juice.
Main Dish: Sesame Chicken
Makes 4 servings
Tip: Make in the morning, or the night before work to allow to marinate throughout the day. Or, marinate for 2 hours before cooking.
In a large resealable bag combine the following:
¼ c seasoned rice vinegar
2 tbsp tamari sauce or reduced-sodium soy sauce
1 tbsp each sesame oil and extra-virgin olive oil (preferably organic)
½ tsp ground ginger
1 garlic clove, crushed
4 boneless, skinless grain-fed chicken breasts
1 tbsp toasted sesame seeds (place on cookie sheet and toast under broiler for a minute or so)
- Seal and shake first 5 ingredients to blend and then add chicken breasts and marinate in refrigerator for at least 1 ½ -2 hours (see Tip).
- Preheat over to 375 degrees.
- Drain and bake chicken for 30-35 minutes, just until it is tender and no longer pink. (This recipe is also very good barbecued)
- Place on plate and sprinkle toasted sesame seeds and chives on top.
Dessert – Grilled Pineapple
1 ripe pineapple, peeled, cored and sliced into 8 rings
3 tbsp unsalted organic butter, melted
1 teaspoon ground cinnamon
- Preheat grill to medium. In a small bowl, mix butter with cinnamon. Brush pineapple rings with mixture. Grill rings until soft and nicely browned, about 3 to 4 minutes per side.
