Monday, August 30, 2010

The Chicken or the Egg

In the flurry of activity that was the last couple of weeks, I actually managed to cook a couple of times. One night, I made a lovely spinach & parmesan frittata and some pasta salad with green beans & feta that could have been a meal on its own. Another night was my adaptation of Jane McDaniel's almond chicken from our church cookbook, served over rice with a salad on the side.

Almond Chicken
1/4 c. oil
3 boneless, skinless chicken breasts, cut lengthwise in thin strips
1/2 tsp. salt
1 sliced onion
1 & 1/2 c. bias-cut celery slices
1 & 1/4 c. chicken broth
1 tsp. sugar
1 tbsp. cornstarch
1/4 c. soy sauce
2 tbsp. sherry
1 can bamboo shoots, drained
1 can sliced water chestnuts, sliced
1/2 c. slivered almonds
Heat oil in skillet. Add chicken & sprinkle with salt. Cook through and remove from pan. In same pan, cook onion, celery & 1/2 c. chicken broth 5 minutes. Mix sugar, cornstarch, soy sauce and sherry. Add remaining chicken broth. Pour over veggies in skillet and cook, stirring, until sauce thickens. Add chicken, bamboo shoots, water chestnuts and almonds. Heat through.
Spinach & Parmesan Frittata
7 eggs
1/2 c. parmesan
1 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
3 minced cloves garlic
10 oz. pkg frozen spinach, thawed and squeezed dry
Beat first 4 together. Heat oil in 10" oven-safe skillet. Saute garlic until golden. Add spinach and cook a few minutes. Preheat broiler. Add egg to spinach and cook five minutes. Broil a few minutes, until just set. Serve in wedges.
Pasta Salad with Green Beans & Feta
1 lb. green beans, trimmed
1 lb. rotelle
2/3 c. olive oil
1/4 c. red wine vinegar
3 minced cloves garlic
1 tbsp. Dijon
Salt & pepper
8 oz. cherry tomatoes
1/3 c. halved black olives
Finely-chopped basil, oregano & chives
6 oz. crumbled feta
Cook beans in large pot of salted, boiling water for about 3 minutes. Remove to colander & add pasta to water. Cook al dente. Drain. Whisk oil, vinegar, garlic, mustard, salt & pepper into dressing. Add everything to the pasta, toss well & serve.

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