Jan. 7th, 2009

sarahmichelef: (Default)
  • 12:00 makin' lunch... mmmm. lunch. (I'm so exciting, aren't I?) #
  • 14:18 once again, I am annoyed by "q"'s position right next to "a" on the keyboard. AUGH #
  • 14:36 data panic subsiding... for now. LJ probably won't die, and if it does, well, I'll have 3 mos of data at least #
  • 16:27 eggplants for eggplant parm are in the oven. Nom. #
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sarahmichelef: (Default)
Leftover noodles & veggies saute

1 tsp evoo
1/4 red bell pepper, cut in big pieces
1/2 large carrot, sliced
1/4 small onion, rough chopped
some cumin
some garlic powder (I was too lazy to mince the garlic)
some red pepper flakes
leftover pasta - maybe 1/3 c of cooked spaghetti

Sweat the spices, add the veggies until they start to soften, then add the noodles and stir & cook until everything's hot.

The carrots were SO SWEET and tasty. Yum.
sarahmichelef: (Default)
We went to the grocery store without a list this week.  Dangerous, I know.  I had two meals in mind: farmer's casserole and tacos.  The rest I figured I'd wing based on what was available at the store.  Eggplants that looked lovely and were cheap?  OK, we'll have eggplant parm.  Mushrooms?  We can always find something to do with mushrooms.  Chicken was on sale for $1.99/lb for the big packs of boneless, skinless breasts - a good $.70 cheaper than it's been costing (even on sale) lately so we grabbed two packs.

Cue dinner tonight.  I know I'm going to do something with the chicken.  Haven't used the mushrooms yet, either, so I figure what the heck, I'll invent a mushroom sauce.

And lo, there was chicken with mushroom sauce.  And it's WW friendly even.

olive oil for sauteeing
5 pcs chicken, trimmed
1 med. onion
4 cloves garlic
white pepper
thyme
8 oz mushrooms (minus a handful that I had in my lunch yesterday)
1/2 c chicken stock
~1 c fat free sour cream
~2 T cornstarch

Brown chicken in oil on both sides, remove & set aside.
Saute onions, garlic, and mushrooms w/ pepper & thyme until they're getting soft.
Add stock & sour cream, bring to a boil, return chicken.  Simmer until it's cooked.  (20 minutes?  Or thereabouts - depends on the thoroughness of your browning & how thick your chicken pieces are.)
Remove cooked chicken, add cornstarch & thicken sauce.

We had it with couscous and frozen green beans.  I salted it pretty thoroughly, but I salt everything pretty thoroughly.

TRex, who RARELY eats all of her protein first (preferring her carbs) and never want sauces on things, asked for sauce on her chicken and ate all of it before she had anything else.

Next time: less or no stock, possibly cut out cornstarch - the sauce was too watery.  I didn't have time to reduce/thicken it to the consistency I would have liked.
sarahmichelef: (Default)
Lots of data to plow through...I present to you a lovely screenshot of Journler, where my data live. The number of un-coded entries seems to be getting bigger rather than smaller. :^/ (But that means I am making substantial progress on goal #1 for the week, which is getting current on data archiving.)

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