F Is For Foodie

A foodophile's blog dedicated to a life of dining out, eating in, cooking up a storm and making sweet sweet love. Now that I have your attention, can we talk food? The names have been changed to protect the innocent and the hungry.

Thursday, April 12, 2007

Reduce, Reuse, Recycle

Apologies for the lack of entries but this week has been filled with mostly uninspired nourishment and more mindless eating than I care to admit. And to add insult to injury I haven't stocked up on my usual staple of fresh fish & produce so this week I have concentrated on eating my way through my fridge and stock pantry items.

Tuesday night's dinner and subsequently Wednesday and Thursday's lunch consisted of the following "not-so-original Foodie original":
Sauteed chicken, white onions, garlic, cured olives and marinara sauce over whole wheat pasta.

All in all, this was a pretty good wholesome dish. I sauteed some white onions with some garlic. When I can get good ones, I prefer white onions over red or yellow for their sweetness. Once the onions began to soften, I added about 4 oz of thinly sliced chicken breast and cooked until no longer pink. At that point, I added pitted cured olives and a can of crushed peeled tomatoes. After seasoning with my usual repertoire of salt, pepper, garlic powder, crushed red pepper and nutmeg; I let the sauce simmer while the pasta cooked.
After a quick drain in the colander, I added the pasta to the sauce and gently mixed. A generous sprinking of grated cheese and voila! Dinner, lunch and lunch...done, done and done.
Having to overcome a bit of caloric guilt for eating such a carb-filled lunch I decided to make what Seinfeld's Elaine would call a "big salad" for dinner. I decided to splurge a bit on a small head of radicchio (7.99/lb at Garden of Eden), baby arugula, cucumber, walnuts, cured olives that I was too lazy to pit (see above pantry cleaning reference), and some lovely chevre goat cheese I picked up on a recent hellacious trip to Trader Joe's. After my salt, pepper and garlic powder trinity I added a bit of olive oil and balsamic vinegar and called it a day.

Yeah, yeah, a real gourmand would make her own vinaigrette but when it comes to dressing a salad I am a bit lazy. Plus, I really think it is tough to go wrong with the classic balsamic/olive oil combo. When you are looking for a quick healthy meal after a long day can you blame a girl for taking a few short cuts?

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