Yes, I'm trying to get back to my blog. Sorry for the lapse in blogginess. Somehow I sort of sunk into a cooking funk and haven't been very inspired over the past few months. But, alas, life sometimes gives us a kick in the pants and tells us to make some changes. Through many channels I have discovered I have high blood pressure and possibly high cholesterol. The latter was tested after eating so next week I have a fasting test which will tell me for sure. But the high blood pressure is real and must be dealt with. I am 38 years old and on two bp medications with the promise to my doctor that I would watch my sodium intake, decrease alcohol consumption, and exercise more. Clearly my doctor has never been the mother (he's a man btw) to a school aged child, worked full-time, and tried to keep up with a 2,000 square foot, two story house. Regardless, I am not ready to let my health decline so it is time to change.
We subsist on convenience foods some days and, when we don't, I have a heavy hand with the kosher salt. I have had this health knowledge about myself for about a month now and I won't lie. I'm not doing well. I've had some work stresses plus getting William back in the swing of school which leaves me exhausted and loathing the evening meal. My cupboard is fully stocked with canned pasta sauce, rice mixes, and canned beans. My freezer holds a supply of red meats and breaded, sauced delicacies. But it's time to get serious. My family is not pleased. They love flavor as much as I do and, admittedly, I have spent the majority of my years not caring about calories, fat, and sodium. I was lucky that way. But now they mock me.
Tonight I had my first minor victory. The fortunate thing about my family's eating habits are that we like steamed veggies with nothing on them. And Matt has opened my world to potatoes with no seasoning and natural potato goodness. Granted, butter, salt, and sour cream make me moan in pleasure. So what did we eat? Chicken breasts in a white wine, mushroom, and shallot sauce; fingerling potatoes tossed with a drizzle of olive oil and Mrs. Dash onion and herb seasoning, and steam broccoli naked (nude veggies...scandalous I tell you!) In the end, I did add 1/2 tsp. of salt to the chicken (that was for all 3 servings) and 1/2 tbl. of unsalted butter. It was divine and healthy. The potatoes were so so. The odd thing I find about fingerlings is they don't seem to have developed their flavor like their larger cousins have. And the broccoli was what we were used to so that was fine. It wasn't our best meal and the boys could tell I deprived them of flavor but I like to think their desire to keep me around will get us through this trial and error period. Since the chicken was a success, I will share.
3 four oz. chicken breasted pounded to 1/4 inch thick
Mrs. Dash chicken seasoning blend
enough white wine to cover the bottom of a 10 inch pan by 1/4 inch (I used Chardonnay)
4 oz. sliced mushrooms
1 medium shallot minced
1/2 tbl. unsalted butter
1/2 tsp. salt, optional
olive oil
Coat both sides of the chicken with Mrs. Dash. Add 1 tbl. olive oil to a skillet (for best results do not use non-stick) and heat over medium-high heat. When the pan is hot place the chicken breasts in the skillet and saute on each side for 90 seconds. Remove the chicken from the pan. Take the pan off the heat and deglaze with the wine and when it starts to boil, add the mushrooms, shallot, and butter. Reduce by half then add the chicken to cook the rest of the way through. Add the salt, if desired. Cook for about 5 minutes more until the chicken is no longer pink.
More to come with things I love but need to experiment with:
lentils
quinoa
fish (we love our muscle meats)
vegetarian (don't tell Matt!)
other grains that my South Beach Diet days convinced me were evil
and various fruits and veggies my family has sworn off in the past
But don't worry, there is still room in my life for comfort foods and next up will be soup recipes since my good friend, Theresa asked for some a while back and probably thinks I have neglected her.
