Thursday, May 29, 2008
Monday, May 12, 2008
Thursday, May 8, 2008
Tuesday, May 6, 2008
This recipe also works well with 8 ounces of penne. Parmesan cheese can be substituted for the Asiago. Serves 4
1 pound boneless, skinless chicken breasts , cut into 1-inch squares
Table salt and ground black pepper
2 tablespoons vegetable oil (or olive oil)
1 medium onion , minced (about 1 cup)
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
8 ounces ziti (2 /12 cups)
2 3/4 cups water
1 2/3 cups low-sodium chicken broth (1 can)
12 ounces broccoli florets (4 cups)
1/4 cup oil-packed sun-dried tomatoes , rinsed and chopped coarse
1/2 cup heavy cream
1 ounce grated Asiago cheese (1/2 cup), plus extra for serving
1 tablespoon fresh lemon juice
1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.
2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.
Monday, May 5, 2008
Our other major addition right now is working sprinklers in the backyard! We've had a sprinkler system out there, but it's not worked since we've lived there. Our plumber friend came out and worked on it for a few minutes, and got it all working. It is beautiful to see the water spraying out there. Now we just have to figure out where the leak that is running into the street is coming from . . .
The big subtraction for the week was Fish. He was over 1 1/2 years old, never had a real name, and spent most of his life swimming upside down. He had been fished out of the bowl twice by Chloe, and recovered both times. I was just contemplating buying him a new bowl, and the next day found him floating sideways, which for him apparently was the equivalent of another fish floating upside down. Chloe seems totally unaffected by his demise, and I keep debating whether I need to make a bigger deal of it or not. I guess it's best to let floating fish float.
In case you're wondering, Addie is still alive and well, I just have been horrible about taking pictures. Which is why I have no pictures of a little pool party we had this week. Which might be good since it seemed like most of the kids were naked at some point. Chloe herself was naked, then wearing a suit, then wearing only the top of the swimsuit. Good thing we have a good fence. Anyway, Addie loves food. She loves baths with her sister. She still does not really like to sleep. But we're all doing pretty well with that, as long as I wear earplugs.