Tuesday, March 15, 2011

Already doing what I'm not supposed to be OR Day 1

At the urging of those who are of import to me (read: friends and family), I have decided, on this day, to create a space for the interesting foods I like to think up in the sanctity of my own kitchen.  I will take a picture of the finished product (maybe of it in construction if it's extra photogenic/ artsy), and post the recipe. I will only be posting ideas which have proven successful (maybe some unsuccessful ones if I'm feeling spicy.)

This was my super-de-dooper spaghetti squash with chicken, asparagus, and onions in a pesto sauce!
But Morgan, how do I execute this cullinary masterpiece? you may ask. Well, of course, I shall impart my wisdom upon thee.

1 cup prepared* spaghetti squash
1 chicken breast, cooked
about 10 stalks asparagus (broccoli or some other vegetable could substitute nicely)
1 med onion
1 tsp olive oil
1/4 cup pesto (I used sundried tomato)
fresh basil (not necessary)

I cooked my thawed medium size chicken breast on the handy george foreman to alleviate the need for oil in its preparation.  Once it is cooked, cut into shapes vaguely reminiscent of cubes. Then, I put the 1 tsp olive oil into a skillet, and added the diced med. onion (OH YOU DIDN'T DICE IT YET? SHOULD I REALLY HAVE TO TELL YOU THESE THINGS?) and cooked until onion looked done.  Then I added the cut asparagus and cooked until I liked the look of it (1-2 minutes on medium high.) I then added the chicken breast and pesto sauce until it all came together like a shakespearian work of art.  Lastly, I added the prepared spaghetti sauce and cooked until all ingredients were warmed through.  Throw it in a bowl, and VOILA beauty.

You could most definitely add any vegetable matter you have laying around about to go bad to this as well.  Mushrooms, garlic (which I'm surprised I didn't add), scallions, ect. would all be great additions. To give the chicken extra flavor, one could marinate it overnight with a few squirt of italian dressing, or maybe even a classier marinade to give it a kick.

*Prepared Spaghetti squash (adapted from Emril Legasse's technique)- Preheat oven to 350.  Halve squash and scoop out seeds & pumpkin-y matter, leaving squash meat in  tact.  Put squash, face down, into a 12 x 18 casserole dish, and add about 1-2 inches of water.  Roast squash for 45 minutes, then take out, flip squash over, and cover with aluminum foil.  Roast for another 15 minutes covered and then take out of oven (CAREFULLY! remember the water!), drain water, and let squash come to room temperature.  Remove squash meat from rind with fork.  enjoy eating the food of the gods.

1 comment:

  1. Dude - it's about time you got a blog! This shit WILL go viral, haha!