I mentioned the other day that I hadn’t really had time to get innovative with my food. Between being sick and being overloaded with work, I have taken to the “bake some chicken and fix a salad” approach to my meals. However, that has sorta disassociated me with what I’m eating. Essentially, I went from cooking every night to barely cooking at all. I decided last night that it was time for me to re-invest in cooking, looking up recipes, and getting innovative.
I knew I wanted chicken (cause that’s about all I have), so I went to this website I found called Paleo Plan that has a massive list of recipes. I pulled one that was creatively named “Garlic chicken, red peppers, and mushroom sauce.” I decided that that was a woefully pathetic name, so I renamed and modified it:
Paleo-Friendly Fajita (sans tortilla)
I didn’t decide to name it this until after I ate it, and decided that it tasted a lot like what would belong in a fajita. In fact, it was reminiscent of fajita my brother used to make. Tasty.
I’m gonna relay the recipe to you as I modified it, but feel free to click on the link and find out the original way to do it
- 1 lb boneless, skinless chicken breasts (4P)
- 2 Tbsp. olive oil
- salt and pepper
- chili powder
- 6 cloves of garlic, crushed
- 1 medium white onion
- 1 red pepper
- 1/2 cup milk
After having eaten this, the milk is pretty freaking optional. It’s supposed to fuse with the peppers and onions and create a “sauce,” but it was so thin that it just sorta dregged at the bottom and looked like juice more than anything else. Also, for those of you who can eat nuts without dying, almond milk is a good substitute.
One more notes. The recipe calls for one clove of garlic, but my motto is why have one clove:
Because I had to defrost the chicken, I ended up doing that first, BUT, if you have pre-defrosted chicken, here’s how I would go.
- Cut up chicken into BITE SIZE pieces. Mix the olive oil, chili powder (to taste), and garlic together in a bowl, and stir it all together. Marinade for 30 min – 1 hr
Quick note: the marinade doesn’t look like much, but if you manage to mix it all up, it’ll get marinaded pretty well.
- While your chicken is marinading, cut up your onion and red pepper in whatever sizes you like. Bite size is generally the best way to go about it:
- Sautee onions until brown, throwing in the peppers for the last few minutes or so.
- Once your chicken is done marinating, pan fry or sear it until done.
- Pour in your milk (if you want it) and keep the veggies and milk over low-med heat until the juices and milk seep together.
- Once chicken is done, combine chicken and veggies together. Nom with pleasure.
I had this last night with the magic salad. I think the peppers in the main dish with the vinegar in the salad didn’t get along well, so I didn’t really finish the salad. The experiment of the main dish, though, was a success. Here are some other pictures from my cooking adventures.
In the world of meat and vegetables, I don’t think that there is a dish more ubiquitous than the stir-fry. That being said, I have never eaten stir fry before and I did not know how to make it. I did, however, by some flank steak at the farmer’s market so that I could be taught. Last night, I got Darcy to teach me how to make it.
It wasn’t really that complicated.
You cut up the veggies. Featured here is cabbage, carrots, and celery. You also put in onions, but at this pointwe had already added it to the beef.
There are also onions involved. Make sure the beef gets cut up into bite size portions.
Darcy cooked the meat and the onions first. Then we through the veggies in. At different points throughout the cooking process we added:
I think we ended up doing about 6 tablespoons.
I didn’t get a picture of the final product because I was hungray, but there you go.
I have a lot on my plate today. I have quite a bit of writing to get done, in addition to laundry, cleaning my room, and homework. I also want to cook some soups today so that I will have some things to eat during the week and so I don’t have to cook quite as much.
We shall see. 🙂
The rest of my food from yesterday is as follows: some bacon in the morning followed by a smoothie for lunch. I know that doesn’t sound like much, but I was truly not hungry until I went to cook the stir fry for dinner.
I alluded the other night to a dish that was very nommy, but it didn’t turn out the way I wanted it to. Let’s explore this, shall we?
Easy Chicken Tomato Basil Adventure
One of the recipes I was most excited to try out from the hungry girl cook books was the Easy Chicken Tomato Basil. It only required:
1lb of chicken breast
1 can crushed tomatoes w/basil
1 1/2 cups sliced onion
When I was at the grocery store, I figured I would just buy my own basil and put it in the dish.
My basil did NOT make it home from the store!
What was a girl to do?
Oh, I know!
Alright, I’m sure no one was surprised that I poured a shit ton of garlic powder into the dish, but I also thought it would be good to add some seasoned pepper also.
So I tossed in the browned onions and baked for 30 m:
SO MUCH TASTY!!!
Okay, I probably would have added the garlic even with the basil, BUT STILL. I should get credit for my ingenuity.
For those of you who were wondering, the wedding was lovely. They had some great food there, but I dined myself on two chicken breasts (I was hungry!) and some grapes. That had me fueled well enough for a night of dancing and revelry.
I am about to run out of this particular dish, which means I will have to cook another one. I think tomorrow I am going to try either the butternut squash fries or hashbrowns. We shall see…