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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
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Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Don't Take My Sunshine Away

I had such an awesome day yesterday. There were some really positive things that happened at work. Continuing my good mood was a date with Jeff last night. Tom switched nights with me so Jeff and I went to the mall to use the V's Secret gift certificate that he gave me for Christmas. Then we grabbed a quick bite and headed to the movies to see "Transamerica." It was excellent. We got to sleep in this morning until after 8am. Luxury I tell you.
We spent the morning going grocery shopping and then drove around because I had never been to the nothern part of Concord. Tom dropped Keegan and the dogs off around noon. We made Spiced Chicken and Greens with Pomegranate Dressing for lunch and then Keegan took a two hour nap. After he woke up and had a snack we took a walk pushing him on his bike. It might very well snow again next week but for now I will take the warm temps. I happily sat in front of the window this afternoon soaking up the sun.

Spiced Chicken and Greens with Pomegranate Dressing

Round out this early spring dish with a hearty multigrain baguette. Depending on the season, you may also want to add other fruits to the salad, such as peach slices or fresh raspberries.

Chicken:
Cooking spray
1 teaspoon chili powder
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves

Dressing:
1/3 cup pomegranate juice
3 tablespoons red wine vinegar
2 teaspoons sugar
2 teaspoons canola oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

Salad:
1 (5-ounce) package gourmet salad greens
1/2 cup thinly sliced red onion
3/4 cup orange sections (about 2 medium oranges)
1/3 cup dried cranberries
1/4 cup (1 ounce) crumbled Gorgonzola cheese

To prepare chicken, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle chili powder and salt over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from skillet; let stand 3 minutes. Cut chicken across grain into thin slices; set aside.
To prepare dressing, combine juice and next 5 ingredients (through crushed red pepper) in a small bowl; stir well with whisk.
To prepare salad, place greens on a serving platter; top with onion, orange, cranberries, and chicken slices. Sprinkle evenly with cheese; pour dressing over salad.
Yield: 4 servings (serving size: 2 cups salad, about 4 1/2 ounces chicken, and 2 tablespoons dressing)

NUTRITION PER SERVING
CALORIES 333(18% from fat); FAT 6.7g (sat 2.3g,mono 2.4g,poly 1.2g); PROTEIN 42.2g; CHOLESTEROL 105mg; CALCIUM 115mg; SODIUM 527mg; FIBER 5.4g; IRON 2mg; CARBOHYDRATE 27.1g
Nancy Hughes
Cooking Light, MARCH 2006

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