I'll apologize in advance because I don't have step-by-step photos of this dinner. I didn't initially set out to blog it, as it was just supposed to be something quick and easy to finish off the week. But once I sat down to eat it, I immediately stopped hubs from digging in and went to grab the camera. It's pretty, it's simple and it was one of those rare dishes that manages to taste both good and virtuous at the same time. The initial inspiration came from Clean Eating (another plug for that magazine and no, they don't pay me), but as I'd used up some of the ingredients earlier in the week, I had to improvise a little bit.
Monday, July 19, 2010
Pin It Now!
coloured-carrot asparagus couscous
*first change - hubs roasted my coloured carrots alongside his buffalo steak on saturday night. I had asparagus, so that's what I used.
1 T olive oil
4 medium assorted carrots (or 1 bunch asparagus)
1 t curry powder
juice of 1/2 lemon (make sure you zest the lemon before you juice it, as you'll need the zest for the other recipe)
1 c low-sodium vegetable broth
1 cup uncooked whole-wheat couscous
1 can rinsed chickpeas
1. In a medium pot, heat oil over medium heat. Add
carrots asparagus and curry and cook for 2 minutes.
2. Add lemon juice and broth and bring to a boil. Add couscous, remove from heat, stir and cover.
3. Fluff with a fork, then stir in chickpeas and parsley. Voila. Done.
meanwhile..... (basically, once the couscous is in the broth), make this....
chicken almondine with lemon green beans
1/4 c sliver unsalted almonds, toasted, divided (note: I was too lazy to toast mine. so sue me. It was still good and my house didn't smell like burnt nuts)
1 T whole wheat flour
1/4 t spanish paprika (I didn't know what type they meant - I used 1/8 t cheap paprika, and 1/8 t bittersweet smoked paprika. it worked).
4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness (I actually used two largish breasts and cut them into three pieces each....the couscous/chickpea side is so substantial, you really don't need to add much, if any meat to it)
green yellow beans (it's what they had at the market)
zest of one lemon
juice of 1/2 lemon
1. Grind 1/8 cup almonds to a powder using your chopping device of choice (or a mortar and pestle).
2. Combine ground almonds, flour, paprika, salt and pepper. Dredge chicken breasts in this mixture and set aside (I just put them all in a container and gave it a shake. Like shake'n bake, except without hydrogenated oil, sodium silicoaluminate or maltodextrin....
3. Heat a large skillet, if it's non-stick, spray with cooking spray (if it's stainless steel like mine, use enough oil to just coat the bottom of the pan or you WILL regret it). Sauté chicken for 3ish minutes per side, or until cooked through. Remove from heat.
4. Cook the beans to desired doneness (I use a microwave because it's fast, but you could also blanch/steam/boil them). Then toss with lemon zest and juice, salt and pepper.
5. To serve, sprinkle remaining almond slivers over chicken.
A couple of tasting notes on this recipe - the chicken was outstanding. I'm not sure how much of it was the almond/paprika coating, or how much of it was that I used organic, locally-raised chicken. Whatever. It was really good. Don't go cheap on your chicken breasts here, because it's SO much better with good chicken. The other thing is that the beans were AWESOME. I've always been a bit meh on lemon beans because I find the acidity of the lemon juice really just makes it sour....but zest. Man, this has opened my eyes to a whole new world of possibility. The little bits of zest on the beans were like delicious little non-sour lemon explosions in your mouth. It was delicious.
Anyway, if you're bored, this is good. You should make it. It's simple and it's healthy and best of all, it easily serves six hungry people (with just two chicken breasts) and has left me with a bevy of leftovers for delicious lunches. YUM.