Tuesday, October 9, 2012

Good Days

I'm still happy.  I can't figure it out, but I'm loving it.  I managed my time effectively yesterday and had the time to take the dog for a two-hour long hike in the woods.  I wish I had a better photo, but his tolerance for sitting still for photos is limited.  As in non-existent.  But were were able to cover over 4 miles of trails, which is a pretty good clip when you consider all the time taken for sniffing! 

Since I'm back at work today, I don't have much for content.  But in looking through past entries, I noticed that I have posted recipes from time-to-time.  I'll include one that I made this past Sunday.  It has tarragon vinegar in it, which some people might not like, but if you are tolerant of tanginess, give it a whirl.  It's tasty!

Chicken and Artichokes
Yield: 6 Servings

      6    Boneless chicken breasts
      1 c  Bread crumbs, seasoned
    1/2 c  Olive oil
    1/4 c  Tarragon vinegar
      4    Garlic cloves
      3 T  Parsley, chopped
      2    Jars artichoke hearts, drained and cut in half
           (I just use the 15 oz can, the un-marinated kind, in brine)

  Cut chicken into bite size pieces and roll in bread crumbs. Heat oil
  and saute garlic to a golden color and remove. Add chicken, saute to
  a light brown on both sides. Place chicken in a large baking dish,
  add sauteed garlic, salt, pepper, and vinegar. Sprinkle with parsley.
  Bake at 350 degrees for 30 minutes. Add artichokes and bake 10
  minutes more.

(Recipe via Meal-Master (tm) v8.05)
Like most main dish recipes, this is quite amenable to quantity adjustments.  Since I'm only cooking for two, I purchase the "standard" two chicken breasts (maybe a little over 1.5 pounds?  I never actually pay attention).  I then cut back on the olive oil, probably closer to 1/4 cup, though I never bother to measure.  I keep the garlic somewhere around 4-5 cloves, never fewer than four, though!  I increase the tarragon to a full cup, though that might be a bit strong for some.  I like to have a little more juice, though, so perhaps a compromise would be 1/2 cup vinegar and 1/2 cup water.  I also put the whole shebang into the oven to start baking while I snip and chop the parsley (about ten minutes).  The recipe doesn't state any preferences for baking covered or uncovered, so here's what I do.  Bake uncovered for the ten minutes you're chopping parsley.  Add the parsley and cover for 20 minutes.  Then add the artichokes and bake for the final ten minutes uncovered.  Serve over rice. 

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