New Year, New Goals

Let me start this entry by saying I have been busy and I apologize for the disservice to all three people who actually read this blog! In July I took on this idea to start a food blog thinking it would be a fun way to spend time, and it has been. I love to cook but never had the wish to be a cook because I fear that I would grow to hate it. Cooking is my outlet. It’s a way to unwind. But lately I have been knitting afghans for Christmas as a way to relax.

During this time of zoning out on “knit one pearl one” I have found this very easy way to make a meal for one that uses minimal effort. You don’t have to stand over a stove or observe the heat to make sure nothing burns. Also it is a flexible meal that you can interchange with different vegetables or meats to make something different every day of the week.

All you need is a piece of your favorite protein like chicken breast, pork loin cutlet or turkey breast and whatever frozen vegetable you enjoy. The other great thing with this meal is you can make it in the morning while you are getting ready for work and have a freshly made healthy lunch for that day!

Easiest Dinner Ever!

6 ounce Cut of Protein (Chicken Breast, Pork Loin Cutlet or Turkey Breast), pounded slightly to be approximately a half inch thick.

1 Cup of Frozen Vegetables. You can use any kind you like or a half cup of two vegetables.

1 Tablespoon Butter or Margarine

1/2 Teaspoon Ms. Dash

2 Tablespoon of Your Favorite Condiment (BBQ Sauce, Whole Grain Mustard or Teriyaki Sauce. The possibilities are endless!)

Heat oven to 400°. Spray a 9” x 9” baking dish with non-stick spray and on one side place the protein and vegetables. Pour the condiment over the protein. Example: pour BBQ sauce over chicken breast evenly. Place vegetables on the other side and put tabs of butter over the vegetables evenly. Sprinkle vegetables with Ms. Dash. Place in oven for 20 to 30 minutes depending on what meat you use. Just check to make sure the meat is fully cooked and you are free to enjoy!

White Onion Soup

I absolutely love the fall. In Buffalo, I loved it because the leaves changed color and the smell of the air changed. It was cooler outside and we would stay inside as a family, telling stories and laughing.

One of the signs it was really changing season was the smell of onions coming from the kitchen. It was the smell of my father’s french onion soup being cooked.

Now, unlike my father’s recipe and most recipes, I do not use red wine or beef broth. It doesn’t make it less savory, but it does make it slightly sweeter. It’s an amazing fall meal!

White French Onion Soup

Serving Size: 1

1 Yellow Onion, Cut in Half and Sliced in 1/4 Inch Slices

2 Tablespoon Butter

1 Spring of Thyme

2 Sage Leaves

1/4 Cup Chardonnay

2 Cups Chicken Stock

Thick Slice of Crusty Dry Bread or Croutons

Swiss Cheese or Gruyere

Salt and Pepper

Melt butter in a pot over medium heat and add onions. Salt the onions so the liquid in the onions comes out. Stir the onions to make sure they are covered with the melted butter and the salt. Turn to low and cover the pot. Cook really slowly for approximately 20 minutes until they are soft. Add the chardonnay, chicken stock, and herbs to pot. Bring pot up to high and bring to boil. Then lower the pot down to medium and let simmer for about a half hour. In an oven-proof bowl add the croutons or bread and then cover with the soup. Add the cheese on the top of the bowl and put under a broiler for about 5 to 10 minutes or until the cheese is melted and crusty.