Cooking for the French

Good morning/afternoon/night sunshines! Well, sorry I didn’t post last night. Lets just say it was a jam-packed weekend of cooking with and/or for people. I loved it.

Sunday started off with the domestic chores which always seem to beckon a response on a Sunday. But I have to admit there’s NOTHING like hopping into a bed that has clean sheets. After doing all of the domestic things I headed down to this local Indian Festival right down the street from me. I love living where I live..there’s always something going on. The smells of the food were insurmountable and I loved just being around all of it. It brought back so many memories of my 1 month trip in Dec 2006/Jan 2007. I bit sad that I couldn’t eat anything, but thankful that I got to see some beautiful clothes.

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The other thing which was interesting about it, was that there were so many people who live in Australia finding the roots to their culture. Watching them, 20 at a time, cooking up amazing Indian food…celebrating their culture. I think sometimes that it’s hard to find a cultural identifier for Americans, except disgustingly fatty foods–honestly.

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After wandering around I was starving. So I made an egg white omelet with some curry powder, 1/4 of an avocado, cilantro, a bit of cheese, zucchini and chili. Pretty amazing!

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A nap out in the sun was called for. I pretended to read through Jodi Piocult’s new book ‘Handle with Care’ but I soon fell asleep. After the nap it was dinner prep time.

I cooked dinner for two study abroad students. Their whole house is gone on a mandatory history field trip and they’ve been left behind. So I decided that I would cook for them. We started off with red wine, crackers (i didn’t eat or drink) w/ blue cheese, apples and almonds (I did eat)

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For dinner was mashed pumpkin, steamed green beans and what I’d like to call ‘Sundried and Wined Chicken’

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Recipe: ‘Sun Dried and Wined Chicken’

1 small onion cut up
4-5 sun dried tomatoes diced up
2-3 cloves of garlic diced
4-6 mushrooms sliced
3 tsp of olive oil
10-15 leaves of basil
1 generous splash of white wine
3 chicken breasts
tin foil

  1. Preheat oven to 350/180
  2. In a small pan heat oil. Add in garlic, onion and sundried tomatoes. Saute for about 3-4 minutes
  3. Add mushrooms
  4. When cooked down splash in white wine, cook for about 1-2 minutes
  5. Shut off heat and sprinkle basil over the top
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  6. Get out tin foil and pull enough off so that you can place a chicken breast in it and it will be covered.
  7. Place chicken breast into the tin foil, cover with 1/3 of the white wine mixture.
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  8. Enclose the whole breast and place into the preheated oven for about 20-25 minutes.

For the mashed pumpkin, this is normally what I do.

  1. Steam the pumpkin for about 25-30 minutes until incredibly soft
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  2. Then blend with a food processor, blender, or hand blender. They’re divine.

We had a fabulous meal. The french girls had never had mashed pumpkin before and they ate 2 serves, as did I. Pumpkin is incredibly healthy for you and I didn’t add anything other than salt and pepper…it honestly doesn’t need it.

I was going to do a the 30 day shred and some yoga, but I needed to get my house cleaned up and the sheets on my bed. I crawled into bed around 8:30pm..yikes that’s early. Read a bit more of Jodi, called a friend in the states and crashed.

I did a little bean prep this morning and experimented with pumpkin for brekky–that post to come later!

2 thoughts on “Cooking for the French

  1. GiGi says:

    O la la! I typically am no fan of chicken, probably because I don’t know how to “spice it up”… but this recipe sounds AWESOME so I think I may just have to try it out! Oh and the pumpkin side, awesome too!! 🙂

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