When you’ve had a long day and just want to decompress, take a few minutes to get this going, and have a glass of wine while you wait!
2 boneless skinless chicken breasts (not the frozen ones with added salt!)
1/4 c 1% milk
1 c whole wheat bread crumbs
1/2 c no salt marinara
4 T Parmesan, fresh grated
Preheat oven to 400F. Line a cookie sheet or lasagne pan with parchment.
Mix egg and milk together in a pie plate.
Put crumbs in another pie plate.
Dip each piece of chicken in egg wash, then in crumbs, patting to coat. Place in pan and put in the oven.
After 30 minutes, turn chicken over. In 15 more minutes, spread marinara on top of each chicken breast and grate on Parmesan.
Bake 3-5 minutes until cheese melts.
Well, although we had a warm, sunny Thanksgiving, it will turn chilly soon enough. So we’ve been busy gathering what we can from the garden, preserving, freezing, drying and cooking the fruits of our labours so we can enjoy them all winter long.
With a bumper crop of basil, we decided to make some pesto. Here’s what you do:
In the food processor, chop some garlic (1-3 cloves, as you prefer it). Then add a couple of good handfuls of basil leaves, about 1/3 cup of walnuts, and a couple of ounces of parmesan cheese, freshly ground. Traditionalists use pine nuts, but walnuts are always easier to find, especially in the fall. Besides, they appeal to our frugal natures. Pulse it until it’s coarsely chopped, then, with the food processor running, pour extra virgin olive oil in the spout until it reaches a thick, saucy consistency. Store in mason jars, topped with a layer of olive oil, in the fridge for a week or two (add more oil each time you take out some pesto), or in the freezer if you want to keep it longer. Simply thaw it in the fridge the day before you want to use it.
We love the many uses of pesto – as a base for pizza, tossed with some pasta, rubbed on a chicken, or mixed into a homemade vinaigrette. We could go on and on…but instead, we’ll stop for now (and maybe make some more pesto).
A few days ago we were meandering down the street, coming up with new walkable feasts. The weather was mild, though windy. It seemed like spring was finally on its way. When we arrived home we raked up the garden and started prepping for the day when our urban farm will be ready for transplanting.
Then, overnight, pow! Cold, gray drizzle. Bitter winds. Wetness all around. The walkable part didn’t seem quite so tempting. On top of that, we had a meeting to attend, so we needed dinner in a hurry! When that happens, Piperade to the rescue. Whether you need a quick meal with ingredients you probably have on hand, something to feed unexpected brunch guests, or a substitute for your meal plan when it’s suddenly no longer barbecue weather, Piperade is a great choice.
After getting a taste of spring last week, we’re back in the deep freeze. So we were happy that, for whatever reason, we’d put Parmesan Chicken and Rice on our menu plan yesterday.
It has all sorts of things going for it – it’s light, tasty, healthy…and warm! The chicken came from Royal Beef (they’re about more than beef!) and the brown rice from Better Bulk. But both were in the freezer, waiting for one of those days when you’ve already shovelled twice and don’t want to venture out again.
(But just to show we’re hopeful spring will return…a salad with balsamic dressing)…