A "Good for YOU" tasty dinner suggestion:
(serves 4)
For the chicken and quinoa:
1&3/4 unsalted chicken stock, divided
3/4 cup uncooked quinoa, rinsed and drained
1/3 cup chopped fresh cilantro
1 t. grated lime rind, divided
3/8 t. kosher salt, divided
1 T. EVOO
4 (6 oz.) skinless, boneless chicken breast halves or 8 boneless skinless chicken thighs*
1/4 t. freshly ground black pepper
1/4 cup fresh orange juice
2 T. fresh lime juice
2 t. honey
1 T. butter
For the coriander carrots:
1 t. whole coriander seeds (thanks again for sending these from Singapore, Peg*)
1 lb. diagonally cut organic* carrots (I have found these to be sweeter*)
1/4 cup water
1 T. butter
1/4 t. each kosher salt and freshly ground pepper
To prepare the chicken and quinoa: Combine 1&1/4 cups stock and quinoa in a medium saucepan; bring to a boil. Reduce heat; cover and simmer 15 mins. or until quinoa is tender and liquid is absorbed. Stir in cilantro, 1/2 rind, and 1/8 t. salt. Heat a large skillet over med.-high heat. Add oil; swirl to coat. Sprinkle chicken with remaining S&P. Add chicken to pan; cook 5 mins. on each side or until done. Remove chicken from pan. Add remaining 1/2 cup stock to pan; cook 1 mins. scraping pan to loosen browned bits. Stir in remaining 1/2 t. rind, OJ, lime juice, and honey; simmer 2 mins. or until slightly thickened. Stir in butter. Return chicken to pan; turn to coat. Serve with quinoa.
To prepare the carrots: Crush the coriander seeds using a mortor* and pestle* or a heavy skillet. Heat a large skillet over men. heat. Add coriander; cook 30 secs. or until toasted. Add carrots, water, and butter to pan. Reduce heat to med.-low, cover and cook 10 mins. or until carrots are crisp tender. Sprinkle with S&P. Cook, uncovered, 3 mins. more or until liquid evaporates.
"Pain means you are growing. Fear means you are risking. Tears mean it mattered. Take what hurts you and let it help you."
Huzzah to Brooke North for her great performance in the "Nutcracker" yesterday!!
Have FUN today!!!
Love,
MM
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