Today was beautiful and I wanted to spend some time outside so I took Max to Freeport where all the outlet stores are. I needed to buy some presents and had a store credit, so it was all kosher. Our new rule for presents is "nothing over $30" we try to spend $20 and under, but may go up to $30 if need be. Besides, it is the thought that counts when it comes to gift giving, not the cost, right?
We got our presents and walked around in the cool breeze for a bit. We went into the Sea Bag outlet and I was taunted by the great deals that lay inside. No, No, you don't need a bag and neither does Leah. (Maybe if I bought it for someone else it would be justified?) Then back to the street that smells of good food. Linda Beans lobster rolls, hot dog carts, smoothies, juice, chips... so many yummy goodies... everywhere. I knew that I could easily buy something and eat it and then just not tell anyone. But, I knew that if Jeremy asked I would have a hard time lying and I KNEW I wouldn't be able to lie in my blog post. So I abstained and ate the banana and drank the water that I brought with me from home. I am just a little proud of myself.
From Freeport we went straight to Broadturn Farm to pick up this week's share. It consisted of, Zucchini, Summer Squash, Pan Squash, Basil, Dill, Green Leaf Lettuce, Red Leaf Lettuce, Green Beans, Sugar Snap Peas, Carrots, Heirloom Tomato, Sunkist Tomatoes, Radishes, Red Cabbage, Radicchio and Arugula. It was the largest share so far and I was so excited to bring it all home to show Jeremy. As planned, I made Penne with Chicken and Vegetables, a recipe that I got from the Whole Foods Market Meals for 4 Under $10 flyer. I changed the recipe a lot, adding more vegetables than they asked for and not using the vegetable broth because I didn't have any. It came out really tasty and good thing because I made a ton! It took me approximately 30 minutes to make and most of that time was spent cutting up the vegetables, which you can easily do ahead of time.
Penne with Chicken and Vegetables, Serves 4
1/2 pound chicken breast, poached in 2 cups vegetable broth, then sliced*
2 1/2 cups vegetable broth
1 yellow onion, sliced
2-3 cloves of garlic, minced**
1 red bell pepper sliced
2 tablespoons sun dried tomatoes (about 4 tomatoes)
10 grape tomatoes, halved
1 small zucchini, sliced
1 tablespoon capers
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt and Pepper to taste
Poach the chicken breast in 2 cups of vegetable broth in a pasta pot, for 5 to 7 minutes until it's cooked through. Leave vegetable broth in the pan. Let the chicken rest and then shred with a fork.
Heat a large pan and add a little bit of olive oil and fry the onion and garlic until slightly soft and aromatic. Use the remaining vegetable broth to keep the onion and other vegetables from sticking. Add red bell pepper and sliced sun-dried tomatoes. Let it cook for two minutes and add tomatoes, zucchini and capers. Let it cook for 3 to 5 minutes, until the vegetables are soft, but not over cooked.
In the meantime, to the pasta pot, add 8 cups water to the vegetable broth used to poach the chicken; bring to a boil. Add penne and cook al dente. Reserve 1/4 cup of pasta liquid and drain the pasta. Pour the pasta and reserved liquid in to the pan with the vegetables. Ass the chicken, basil, parsley, salt and pepper. Mix and serve hot or cold.
*I didn't have broth so I just pan cooked it in a little bit of olive oil and then added a tad of water, covered it and let it steam up and cook.
**I ALWAYS double and sometimes triple the amount of garlic a recipe calls for.
I also added summer squash and green beans to mine.
No comments:
Post a Comment