Tonight's dinner...
I am now gluten-free, dairy-free by mandate of my doc, who said "well you don't technically have a clinical allergy to either, but the numbers associated with lactose intolerance and gluten intolerance are off the charts."
Tonight, I briefly thought to myself "I should see if Tracey wants to go out," but thought better of it, and I'm glad I did. We had just the right stuff at the house. Tracey roasted squash: 1 delicata and one dumpling squash, so the only thing i really had to do was think of something to put in mine. This was what I came up with:
1 chicken breast, brined and cubed.
1/2 an apple, sliced thinly
1/2 a parsnip, sliced thinly
1.5 tsp fresh grated ginger
1/2 tsp fresh grated nutmeg
a few sprigs fresh thyme
handful of fresh cranberries
zest of 1 lemon.
1/2 cp vermouth
brown the chicken breast slightly in olive oil with the apple and parsnip. Then add the herbs and vermouth and cook down until the apple is tender and the chicken (or pork tenderloin if you had it) is cooked all the way through. Butter the squash, stuff with everything you just cooked, and serve.
Tasty and simple.
Tonight, I briefly thought to myself "I should see if Tracey wants to go out," but thought better of it, and I'm glad I did. We had just the right stuff at the house. Tracey roasted squash: 1 delicata and one dumpling squash, so the only thing i really had to do was think of something to put in mine. This was what I came up with:
1 chicken breast, brined and cubed.
1/2 an apple, sliced thinly
1/2 a parsnip, sliced thinly
1.5 tsp fresh grated ginger
1/2 tsp fresh grated nutmeg
a few sprigs fresh thyme
handful of fresh cranberries
zest of 1 lemon.
1/2 cp vermouth
brown the chicken breast slightly in olive oil with the apple and parsnip. Then add the herbs and vermouth and cook down until the apple is tender and the chicken (or pork tenderloin if you had it) is cooked all the way through. Butter the squash, stuff with everything you just cooked, and serve.
Tasty and simple.