Healthy Chicken Fried Rice

On Wednesday night I wanted to make a nice dinner but I realized we had very little food in the house.

I knew I would use the roast chicken my dad had so kindly brought us, so I scoured the cupboards and the fridge for other items to go with it.

I happened upon a bag of brown rice from when I had tried to go on a cleanse to cure my bloating.

I decided I would make a healthier chicken fried rice entree.

It's really easy to make, much healthier than the kind you'd get at a Chinese restaurant, and you can customize it to include the vegetables you like. 

• Make your brown rice. Follow the instructions on the bag but you can generally expect to follow the 2:1 ratio of water to rice. Also the rice I made takes 30-35 minutes to cook so do this first.
• If you don't have pre-cooked chicken (as I did), now would also be a good time to get that chicken in the oven.
• In a pan over medium heat, sautee 1 white onion until translucent (or not if you like a little more crunch) in 1 tbsp olive oil. Add in 1 stalk of celery, diced, broccoli, and fry until broccoli has softened. Add in spinach. Reduce heat to low and cook until spinach is wilted. Again, feel free to add in whatever veggies you want. 
• Push the veggies to one side. Crack 1-2 eggs (depending on how many you're feeding and how much you like eggs) into the empty pan space and scramble them. 
• Mix your cooked brown rice into the veggies and egg. Add in your chicken, cut into appropriately sized pieces, and mix it all together.
• Serve and enjoy.

That's it.

It's not a spectacularly fancy or original recipe but it was really good for something I made on the fly. 

Try making your own (and healthier) version of some of your favourite take out items.

Julie & Julia & Jamie: Chicken Fricassee

For Valentine's Day my wonderful mother got me the movie Julie & Julia as well as the star item of the movie: Mastering the Art of French Cooking - the Julia Child cookbook.

After browsing through the many sections and trying to decide what I wanted to make first, I finally settled on a chicken dish: chicken fricassee.

We had friends over for dinner on Tuesday night so it was the perfect opportunity to try out a new recipe.

Chicken fricassee is kind of somewhere between a stew and a chicken with a creamy sauce poured over it. 

It's delicious and I highly recommend it.

• Season chicken on both sides with salt and pepper. Preheat a Dutch oven or other large heavy pot (I used a soup tureen) over medium-high heat. Add 2 tablespoons butter and 1 tbsp olive oil to the pot. Place the chicken (Julia says use a whole chicken cut into it's parts, I used 4 chicken breasts with bone in and skin on), skin side down, being careful to not crowd the pot. Turn the chicken and continue frying until golden brown on both sides, about 10 minutes then transfer to a plate. Repeat with remaining chicken.
• Reduce heat to medium, and add mirepoix (1 white onion, 1-2 carrots, and 2 stalks celery, all cut up as desired) to pot, scraping up any browned bits with a wooden spoon. Saute, stirring occasionally, until soft and golden brown, about 8 to 10 minutes.
• Add 8 ounces mushrooms, and cook until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. *Or, if you're like me and dislike cooked mushrooms, skip this step completely.
• Stir in 2 tbsp flour, and cook until flour is absorbed by vegetables, about 1 minute.
• Add 1 cup dry white wine to the pot and bring to a boil, stirring until liquid just thickens. Add 3 cups chicken broth, and stir.
• Place chicken, skin side up, in a single layer on vegetables. Tie parsley sprigs, thyme sprigs, and bay leaf together and add to the pot. Bring to a boil, then reduce to a simmer, covering partially. Cook for 30 to 35 minutes (or until internal temperature of thickest part of chicken registers 165 degrees). 
• In a separate bowl whisk together 2 egg yolks and 1/4 cup heavy cream (I used 18%). Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into this liaison (sauce thickener) to temper it. This will ensure the eggs don't cook and scramble. Stir the now tempered liaison into the pot.
• Add tarragon, 1 tsp lemon juice, 1 tbsp butter and a pinch of nutmeg. Bring to a simmer, stir gently to combine, and serve.

This is what it looks like on the Martha website for reference.

I forgot to take pictures during the cooking process so this is what it looks like while it's cooking and then my picture of it is the plated finale. I served mine with rosemary and olive oil roasted Parisian potatoes. 

I had to rush home to make dinner because I had spent the day learning.

Learning how to take blood and how to start IVs.

I was pretty successful on the dummy arm so here's hoping I have just as much luck on real people!

Chicken Stew

Sorry I've been MIA again.

I have a bad habit of promising myself I won't work so much and then I accept shift after shift after shift.

Then I get too tired to do anything worth blogging about.

 

I was fortunate enough to have the whole day to myself (I'm at work now but I slept in til 11 and was lazy with a capital L) so after talking myself into NOT skipping the gym (I'm trying to go for runs more frequently again), I went for a walk to buy some vegetables.

I was craving a chicken stew.

 

This has got to be the easiest dinner I've ever made.

 

I also baked up some orange cranberry scones from a mix that I got in my stocking at Christmas.

They were so good that I essentially canceled out my run after the second giant slab I ate.

 

Since the weather is still winter-like and cold, this stew is perfect for warming you up.

 

 

• Cut 3 potatoes into small wedges. Cut leeks, zucchini, and cauliflower into desired size chunks. Chop kale into bite sized pieces.
• In a large pot, bring 1 can of cream of chicken soup to a boil and add in vegetables. Add in 1 packet of chicken broth (or a can if you have one) and 1/2 cup milk.
• Slice and cook chicken until ready. I used a pre-cooked chicken which made for peices that had the same texture as pulled pork. To do this you just need to boil the chicken until it's cooked and then pull it with forks.
• Serve over bean sprouts and dig in!

 

I promise to return with my safari pictures and stories! I would have done so this post but I didn't bring my travel diary with me and I want to share my exact words from the trip!

They're coming :)

 



 

Chicken Cordon Bleu

One nice thing about having a real job (plural actually - jobS) is that I'm seeing my savings account creep back up to an acceptable level. And it's doing it faster than ever before.

Between my 2 nursing jobs I get paid every Friday. It's amazing.

At the place I work casually I've been doing my orientation shifts and they are unfortunately coming to an end next week, so I won't be guaranteed any hours.

And then the pay days will likely take a bit of a hit.

Until then I'm enjoying making money.

It sucks, though, because my moments of free time have been few and far between.

But I'm sure I'll be complaining that I'm poor when I'm sitting at home with no work.

I neglected to blog anything all of last week so this week I'm going to try to be better.

Over a week ago I found a recipe in Everyday Food for lighter chicken cordon bleu.

It being my night to make dinner, I got everything I needed and made it for us to enjoy on the balcony.

It's really really easy and looks and tastes like you put way more effort into it than you really did.

So inspired by Everyday Food, here's how to make

Lighter Chicken Cordon Bleu

 1. Preheat oven to 350 degrees. Cover baking sheet with tinfoil (this makes eating the melted cheese from a lot easier. Cleaning too). Cover the tinfoil with panko bread crumbs.

2. Butterfly 2 boneless, skinless chicken breasts. On one side of the opened chicken breast place 3 slices of lean ham. Cover with 2 slices of light swiss cheese.

3. Seal in the goodness by securing the butterflied chicken with toothpicks. Place chicken on the panko bread crumbs. Spray the top of each breast with cooking spray then coat with more panko bread crumbs.

4. Bake for about 30-45 minutes, until chicken is cooked. Then serve and enjoy!

Also: I've officially been married for one month as of today!

Happy one-monthiversary to my amazing husband.

I love you!

I feel like Chicken Tonight, Like Chicken Tonight

This weekend is the Canada Day long weekend.

It'll also mark one year since the engagement!

As we've done for the past few years, John and I will be heading up to his friend's cottage for a weekend of good eats, beer, swimming, sunshine, and more.

John and I are assigned to lunch on Sunday and we've been brainstorming meal ideas. Something easy that doesn't involve a lot of prep and won't require a lot of cooking.

We decided that we're going to do wraps and have sort of a Greek theme.

Realistically I'll probably buy a box of ready-to-go chicken skewers but I started looking into grilled chicken recipes and came across these two that I want to try at some point this summer.

Up first: Jerk Chicken

(recipe and photo via www.marthstewart.com)

You will need:

• 3 fresh Scotch bonnet, or habanero chiles, seeded and finely chopped
• 1 small yellow onion, coarsely chopped
• 8 scallions, coarsely chopped
• 4 cloves garlic, crushed with the flat side of a large knife
• 3 tablespoons (about 1 bunch) fresh thyme, finely chopped
• 1/4 cup packed dark-brown sugar
• 2 tablespoons ground allspice
• 1 tablespoon coarse salt
• 1 1/4 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 cup distilled white vinegar
• 1/4 cup soy sauce
• 1/4 cup freshly squeezed lime juice, (2 to 3 limes), plus lime wedges for serving
• 1/4 cup vegetable oil, plus more for brushing grill
• Freshly ground pepper
• 2 whole chickens, (about 5 pounds each), cut into 8 pieces each, or 16 drumsticks and thighs, rinsed well and patted dry

1.Make jerk marinade: Process chiles, onion, scallions, garlic, and thyme in a food processor until mixture forms a coarse paste. Add brown sugar, allspice, salt, nutmeg, cinnamon, vinegar, soy sauce, lime juice, and oil; season with pepper. Process until smooth. Marinade can be refrigerated in an airtight container up to 1 day before proceeding.



2.Transfer 1/3 of the marinade (about 1 cup) to a small bowl; set aside to use for brushing chicken. Transfer remaining marinade to a large bowl. Add chicken; toss to coat, rubbing marinade under the skin and all over chicken. Cover with plastic wrap, and refrigerate overnight. Allow the chicken to come to room temperature before grilling.


3.Heat a grill to low (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for 7 seconds). Brush grate lightly with oil. Place chicken on grill, skin sides down. Discard used marinade. Grill chicken, brushing occasionally with reserved cup of fresh marinade, until the skin sides are well browned but not charred, about 25 minutes. Turn chicken, and continue to cook, basting it occasionally, until cooked through, 20 to 25 minutes. Cut chicken breast halves into 2 or 3 pieces, if desired. Serve with lime wedges.

And second: Grilled Tuscan Chicken with Rosemary & Lemon

You will need:

• 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
• 1/4 cup olive oil
• 2 garlic cloves
• Salt and pepper
• 1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
• 1/4 cup fresh lemon juice

1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.



2. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.


3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.

(recipe and photo via www.marthastewart.com)

Oh hi, remember me?

It's been awhile.

But you'll have to believe me when I say it's me, not you.

School has taken over my life in recent weeks but the light at the end of  the tunnel is getting brighter.

I just handed in a history essay that has taken up every free moment of my time for the past two weeks.

Tuesday I hand in a group paper and then on Saturday I have the final exam for my history elective.

Then things will get a bit easier, at least temporarily.

Here's what you've missed:

My sister had a birthday and my best friend made her an incredible cake! After asking what her favourite kind of cake was my sister replied, "I'm not a huge fan of cake. Honestly I'd prefer a big plate of nachos."

So she got the best of both worlds. 

So cool.

And the carrot cake underneath was delicious.

 I also made pulled pork and cheddar biscuits to go with it. I think that may have been the last thing I posted about. I didn't have jalapenos for the biscuits so I added a dash of cayenne pepper to spice them up.

A few nights ago I asked John what he wanted for dinner and he asked if we had any Kraft dinner.

We didn't.

So having an excuse to not write my essay any more drop right into my lap, I decided to make mac and cheese myself.

We only had spaghetti (John cleaned out the cupboards cause we had a moth infestation and he ended up throwing out a lot of our stuff) but it worked well enough.

I melted cheddar and mozarella cheese into milk then added the cooked pasta.

It was pretty good!

One night this week I decided to make a nicer dinner (again, needed a good reason to not have to sit in front of my laptop for hours). I went with a fall-themed chicken and stuffed chicken breasts with brie, bacon, and apple slices.

The flavours worked really well together, not to mention the fact that bacon makes everything taste better.

In other news -

I found (and subsequently purchased) my wedding dress!

Well to be clear my mom purchased my wedding dress (thanks mom!) but wow!

I made an appointment last Saturday to go and try on some dresses to get an idea of what style would look best.

The second dress I tried on was the one.

It happened so fast!

I wasn't expecting to walk out of the store with a dress but it's been purchased.

I want to put up pictures but I also want to wait and do the big reveal in August.

And I also don't want John to see it.

I did cave and show him a not-so-great picture from a phone but that's all.

Ohhhhhhhhh man, so very very exciting!

It's beautiful.

I'm going to go look at the pictures of it again.

And take my banana bread out of the oven!

And then finish my group paper section :(

Jamaica Does Chicken and She Does it Well

As you may have all assumed, I ate my fair share of chicken in Jamaica. I had it jerked (several times), I had it fried, I had it blackened, I had it in a patty, and I had it stuffed. And not once was I was not disappointed.
Jerk chicken is amazing.

Now that that's out of the way we can continue.

I had it our first night in Montego Bay at a quaint patio restaurant called the Pork Pit. Picture 2 guys standing around a giant BBQ pit cooking up chicken after chicken along with many a piece of pork. I even ate the bride's sister's leftovers. Like we're talking picked the bones clean.

Yep, that good.
I had it again at the wedding when the bride and groom surprised us all with an 11 o'clock buffet or jerk chicken, pork, and shrimp. Thankfully I did not try the shrimp as it was reported (by several seperate sources) to have given people "runny tummy" syndrome the next morning due to it's very spicy nature.

Wedding jerk

Jerk chicken with rice and peas and roasted veggies at our last dinner in Jamaica

I also had jerk chicken from a vendor 2 or 3 times. Served with hardo bread - it's amazing. I want to try and make hardo bread. It's essentially white wonder bread but thicker and more dense and moist.

At the jerk vendor, getting hungry

The first night in Negril we went to a place called Alfred's for dinner and the promise of live reggae music later on. The blackened chicken was pretty tasty AND it was my first helping of rice and peas.

Blackened chicken, brought to you by Red Stripe Beer.


We also got pattie's a few times. Having sampled the beef. the chicken, and the veggie, I feel fairly confident saying that the chicken was my favourite, followed closely by the beef. The chicken was spicy which gave it the edge it needed.

Using cocobread to keep my fingers from burning off.

In Negril we went to this fantastic restaurant called Kuyaba. If you ever find yourself in Negril SEEK OUT THIS RESTAURANT!

I got the 'Bird of Paradise' which was chicken stuffed with cheese, carrots, and callalloo (a Jamaican spinach). Came with a baked potato and papaya. Yum.

Chicken was not all I ate however. You can't go somewhere and not try all (or as many as you can) of the local favourites.

oxtail (left) and curried goat (right), again brought to you by Red Stripe

Ackee and saltfish (breakfast food) with plantains, veggies, and fried dumplings. Ackee is a fruit but when you cook it it looks very similar to scrambled eggs. Tasty too. Not sweet like you might expect from a fruit.


I think that's it for today. I have a picture of festival too (which is similar to an old fashioned donut) but I'll save that one so as not to bombard you with pictures of everything I ate.

Honestly, this blog is my saving grace because it gives me a reason to take pictures of my food. Huzzah!

Having a picnic on the beach tomorrow with my lady friends - need to make a salad. Hope it doesn't rain. Fingers crossed.

Jamaican Me Hungry For Jerk Chicken

One of my favourite things about our kitchen (apart from the various appliances) is the stick-on blackboard I got from Indigo.

The best.

I've always had a weird love-affair with chalk boards and this one, stuck up on the cupboard, allows us to write down grocery needs, what we're making for dinner, and more recently Beatles song quotes.

It started with 'Love is all you need' (potentially my next tattoo) and has continued from there.

Here's yesterday's quote

* Mom: please don't hate on the grammatical error in 'Todays' special. There WAS an apostrophe but it has since eroded and I only realized it once I posted the picture.

In other news,

the Jamaica countdown in single digits has begun!

We depart next Thursday, putting the countdown at:

8 DAYS

(including today)

I love me some jerk chicken and I have been amping up my workouts and eating much healthier in anticipation of the 5-10 lbs I'm coming home with.

For the next week I'll be posting some recipes of the fooods I am excited to try while on vacation!

First up, because I'm most excited to try the authentic recipe:

Jerk Chicken

(from http://www.jamaicatravelandculture.com/food_and_drink/jerk_chicken.htm)

1. Chop up 3 medium onions, 8 cloves of garlic, and 6 scotch bonnet peppers (or use jalapeno peppers).

2. Place in a blender with 2 tbsp thyme, 2 tbsp allspice, 2 tbsp sugar, 2 tbsp salt, 2 tsp ground black pepper, 2 tsp cinnamon, 2 tsp nutmeg, 2 tsp ginger, 1/2 cup olive oil, 1/2 cup soy sauce, the juice of 1 lime, 1 cup orange juice, and 1 cup white vinegar. Blend all of the ingredients together to make the jerk sauce.

3. Rub the sauce onto 4 peices of chicken (breast, leg, thigh, it's your choice) and let the meat marinate overnight in the fridge.

4. In the oven, bake the chicken for 30 minutes, then flip and bake for another 30 minutes. If using a grill, turn regularly and baste with some of the remaining marinade sauce until cooked.

I may try this recipe before I go away. I have a pre-mixed jerk rub but I want to try and make my own jerk sauce.

In hairstyle news, the Lauren Conrad hairstyle (number 6) is pulling ahead of the competitors!

Tonight: Robin, John and I are off to see John's brother in concert! If you recall, he's drumming for a Canadian artist named Jesse LaBelle and they're opening for Emily Osment (Hannah Montanna's BFF and little sister to Hailey Joel "I see dead people" Osment).

I'll definitely be posting some pics from the concert!

Brie and Spinach Chicken

First things first. I think you're all upset over the lack of Murray pictures as of late.

Have no fear. Here's a new one for you.

He's such a ridiculous cat. He has the best life. I envy him.

He's currently curled up in my lap, clawing my legs to peices.

He's SO lucky he has such a darling face otherwise he'd be a little street cat.

Riff raff, street rat, I don't buy that....

My aunt Wendy - and potentially martha-in-training's most dedicated reader (you are too, mom) - was here for a few days this past week. She came over on Friday for dinner and after much consideration and brainstorming I decided upon:

Brie and Spinach Chicken

with chorizo and leek orzo in a rose sauce

& grilled zucchini

*Please excuse that errant peice of brie on top of the orzo.

To make the chicken:

1. Preheat the oven to 385 degrees. Butterfly the chicken breast open by cutting through the middle horizontally. On one side of the open chicken breast, place a line of about 1/3 to 1/2 a cup chopped spinach.

2. Cut brie into medium thickness slices and place over top of the spinach. Fold the other half of the chicken back on top of the spinach and brie and secure in place by poking toothpicks through both halves of the chicken.

3. Arrange chicken on a baking sheet lined with a silipat, with a sheet of tin foil, or with parchment paper.

4. Brush the tops of each chicken breast with light (5%) table cream. Bake for about 45 minutes or until the chicken is cooked all the way through. Serve while hot/warm to maximize the gooey-ness of the brie

To make the Chorizo and Leek Orzo:

1. Heat 2-3 tbsp of butter in a sauce pot over medium heat. Wash leeks and chop them into thin rings. With leeks you want to use the white and light green parts. Add the leeks to the butter and cook until the leeks are soft, about 5-10 minutes.

2. Meanwhile cut the chorizo into thin sections and add to the pot with the leeks. Allow the chorizo to brown for a few minutes then add tomato sauce and enough 5% cream to give the sauce a pink-hue.

3. For the orzo, bring a pot of water to a boil and then add the pasta. Cook for 7-8 minutes, or until at desired tenderness. Drain the water and add the pasta to the sauce. Serve and enjoy.

I hand in my last paper tomorrow!

Then I have one more assignment to finish up and a quiz next week and then that's it until exams!

16 days and 4 exams to go!

P.S. WENDY! I was right! It DID snow on Saturday! And you guys made fun of me for saying it would...... :)

Hearty Chicken Soup

I am sick.

I woke up on Friday morning with a rather raw-feeling throat and it's been all downhill since then.

I worked for 10 hours yesterday and grabbed some Tim Horton's on my way. I got some chicken noodle soup as it always makes me feel at least a little bit better when I'm not feeling good.

Well.

The soup wench gave me all broth! Don't get me wrong, I LOVE chicken broth. I've drank straight up chicken broth on several occasions. But not when I'm paying three something for it. I did an inventory of my soup and this is how it read:

Chicken broth, 2 peas, 8 noodles, 5 small chunks of chicken.

Ridiculous.

Needless to say my craving for chicken soup was not satified. I decided that today, as a reward for finishing my HUGE care plan and a pathophysiology paper on schizophrenia today, I would create a delicious chicken soup for John and I.

It's hearty, it has just enough broth and it made me feel warm and cozy inside. And it's healthy!

Jamie's Feel-Better Hearty Chicken Soup

1. Bring a pot of water to a boil. Place 2 chicken breasts into pot and let boil until the chicken is cooked, about 10-15 minutes. Remove from water and let cool.
2. Dice one onion and sautee in a large pot with 1 tbsp olive oil until slightly translucent. Cut 1/2 a red pepper, 1 zucchini, and a handful of green beans into small chunks. Chop about 1/2 cup of kale into small peices. Add to the onions and sautee for one minute.
3. Add in 6 cups of water or more if your pot is bigger. To the water add 3 tbsp of chicken broth mix and stir. Bring to a boil then turn the heat down to low and allow the soup to simmer with the lid on until the vegetables are soft. Season with black pepper.
4. Meanwhile, using a fork, pull the chicken into bite-sized peices. If you've never tried this technique before this is what you do: Hold the chicken at one end and drag the fork from top to bottom. Continue to do this until the chicken is shredded. Add the chicken to the soup while it is simmering.
5. Serve and enjoy!

I like the addition of the kale because it gives it that hearty feel. And kale is really good for you. And I have more kale then I know what to do with so this was a really good option! I wanted to add in edamame but forgot. And okra, but again forgot. Feel free to experiment with different vegetables and add noodles if you want a more filling soup.

In other news, my mom, aunt Wendy, and sister are coming here for dinner next Friday! I've been trying to brainstorm some delicious dinner ideas but haven't hit upon anything that jumps out at me yet. My sister is getting her wisdom teeth out on Tuesday so I want to make something that will be easy to chew. Chicken is very versatile so I may start looking in that direction.

I may try and do some spring cleaning....and then take a steamy bath and try to steam out this cold.

Chicken Dinner

One more day to go before the freedoms of the weekend is upon us!

Hip-Hip-Hooray!

Last night I sort of threw a mix & match of ingredients together to make the chicken. I was going to go with a Martha recipe but decided to make life easy and just sort of go with what was on hand. Very Michael Smith "cooking without a recipe" (that's his recipe) of me.

If you're curious as to how I made my chicken look like this :

...then I will tell you!

I poured in about 1/2 to 1 cup of chicken broth, a splash of red wine vinegar, and added in a diced onion and some baby carrots. Then I tossed in the chicken. I gave it a quick rub with some citrus grapeseed oil then added black pepper, salt, and paprika.

I also left the skin on while cooking becuase it helps to seal in some of the juices. I did rip open the skin to rub the oil on the actual meat though. And I didn't eat the skin.

Steam some broccoli and cauliflower, make some basmati rice, and roast some sweet potatoes and you've got a delicious dinner.

I think we're going to use the rest of the chicken to make some broth. Just boil it down until there's nothing on the bones. My mom used to do that with the left over turkey from Christmas dinner and turn it into a stew. It was so good.

Monday is John's mom's birthday so we're having his family over for dinner this weekend. John is manning the main course (a pasta dish most likely) so I can take sides and desert so long as his sister doesn't want to take care of the cake.

I was thinking of making some bread in the machine and then I got looking at this and this and now I don't know what I want to make.

Decisions, decisions, decisions.

I have my first day on a neuro-surgery floor tomorrow so I'll let you know how that goes....

Wish me luck!

Chicken Pot Pie

I'm home from Body Worlds in just enough time to write up a quick post, re-organize my bag, and head out to work for the evening.

Body Worlds was pretty cool and we watched an IMAX movie called The Human Body as well which was very interesting. 2 gross scenes: one in which you see food being dropped into the stomach and digested, and one where you watch UP CLOSE teens popping their pimples.

Nasty.

It's pricey ($30 for admission and the movie with a student discount) but worth it if you find the human body and the heart interesting.

Nerd alert: I have a soft spot for the Science Centre because John and I went there on I think our 3rd-ish date. So much fun.

Anyway, here's a lighter recipe for those of you trying to eat better, lose weight, etc. It's courtesy of Martha (obviously) and I've made it a few times. It's quick and there are rarely any leftovers - it's tasty.

Lighter Chicken Pot Pie

1. Bring a medium - large pot of water to a boil and poach 2 bone-in chicken breasts, time will depend on the size of the chicken breasts. Once the chicken is cooked all the way through, allow the breasts to cool and then shred the chicken with a fork. Set aside.
2. Preheat oven to 425 degrees. Melt 1 tbsp butter in a medium saucepan over medium heat. Add 2 thinly sliced medium shallots, 1 minced clove of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Stir in 1 cup chicken stock. Whisk remaining 1/2 cup chicken stock into the 2 tbsp of flour in a small bowl. Whisk into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.
3. Add 4 medium carrots (cut into 1/4 inch thick chunks) and 3 medium stalks of celery (cut into 1/4 inch thick chunks). Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped 3 tbsp parsley and 1/2 tsp tarragon. Let cool. Stir in 1/2 cup peas. Transfer to a 2-quart (8 1/2-by-12-inch) baking dish.
4. Brush 1 sheet of phyllo (you'll need about 6) with melted butter. Sprinkle with parsley leaves. Repeat with remaining phyllo, parsley, and butter; do not sprinkle parsley on final layer. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.) Drape crust over cooled filling; tuck in edges. Cut four 4-inch slits in crust for vents. Sprinkle with sea salt, if desired.
5. Bake until crust is golden brown and juices are bubbling, about 30 minutes. Remove from oven, and recut vents. Serve immediately in shallow bowls.

This is definitely a comfort food and because it won't set you back a ton of calories, you can enjoy it guilt free AND if you make enough of it you can save it for lunches. It's good, I promise. You can add other vegetables too so there is some freedom.

Well, I'm off to work so I'll be back tomorrow :)