Okay, so I did cook again.
Tonight’s menu was:
- Raspberry-Balsamic Chicken
- “Half-way” Risotto with peas, spinach, and yellow squash
Raspberry-Balsamic Chicken (recipe modified from Cooking Light)
- 1 tbsp olive oil
- 1 tsp. dried thyme
- 1 tsp salt, divided
- 4 (4 oz.) skinned, boneless chicken breast halves (use thin ones, cutlets, or pound them – you just want roughly this much)
- 1/3 c. raspberry preserves
- 3 Tbsp. balsamic vinegar
- 1/4 tsp. black pepper
- 1 1/2 tsp. dried rosemary
- Heat oil in nonstick skillet over med-high heat until hot. Add chicken to pan. Season with thyme, rosemary, and salt. Saute 6 minutes on each side or until done.
- In a small, seperate pan, set heat to medium. Add rest of salt, preserves, vinegar, and pepper to pan. Stir constantly until preserves melt.
- Spoon sauce into chicken skillet and continue to cook until chicken is done and is all coated by sauce.
- Serve immediately.
“Half-way” Risotto with peas, spinach, and yellow squash (okay so this is in no way a real risotto, it is just way creamier than regular rice so I think it’s half-way in between….my recipe)
- 2 Tbsp. olive oil, divided
- 1/4 tsp. sugar
- 2 tsp. dried rubbed sage
- 3 cups chopped fresh spinach
- 1/2 fresh, shelled peas
- 1 small-medium yellow squash
- 1 3/4 cup vegetable broth
- 1 cup Arborio rice or other short-grain white rice
- 1/4 cup dry white wine
- 6 tbsp. grated fresh Parmesan cheese (I left on the side because of my non-dairy diet but my family had some)
- In a medium saucepan, bring the vegetable broth, pinch of salt, and 1 Tbsp, olive oil to a boil. Once boiling, add the rice and reduce to a simmer. Cover and simmer for 20 minutes. Let stand for 5 minutes or until all the liquid is absorbed. You want it fluffy.
- Heat 1 Tbsp. olive oil in a large saucepan over med-high heat. Saute the squash and sugar until it becomes soft. Add the spinach, white wine, and 1 tsp. sage. Saute until spinach is fully wilted.
- Stir the peas and remaining sage into the rice. Add the spinach-squash mixture and stir together.
- Season with plenty of salt and pepper. Serve warm.
Both of these dishes were delicious and so good together. And all gluten-free. 🙂 I was proud of myself. I didn’t even feel anxious cooking or eating tonight. Yay! The spinach and peas were fresh from my dad’s garden. Cooking with these pure, clean ingredients and having such a light meal (like light ingredients, not light portion) makes me feel so GOOD afterwards.