![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
The return of Jericho is making me happy so far. It does not hurt that I think Esai Morales is v. v. hunky in a kind of rough-edged George Clooney sort of way. I hope Maj. Beck turns out to be an innocent dupe or something so I don't have to feel guilty for finding him attractive. :) Actually, all my current TV is making me fairly happy. Project Runway has been really good this season, and Kyle XY, Stargate: Atlantis, Sarah Connor Chronicles have all been, for the most part, keeping me pleased. Ghosthunters International was kind of lame but at least it's been entertaining watching the incredibly credulous Barry and Brian scare each other half to death. I've been loving Torchwood this season-- it's head and shoulders better than last season, thank heavens. And Primeval is a blast, with its intrepid yet slightly hapless good guys versus CGI dinosaurs, sulpherous worms, and a Wonderbra-enhanced MadMaxian femme fatale! Also, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ardent_muses has introduced me to Band of Brothers, which so far (2.25 eps in) is excellent!
Also, this has been a great week, cooking wise. Saturday night I hadardent_muses over for a belated birthday dinner and the Beef Stroganoff turned out perfectly, as did the Guinness Cake for dessert. Actually, it wasn't a real Guinness cake, as I used a St. Peter's Cream Stout instead, but it was just as good. :) Then Sunday night I made a big pot of navy-bean and ham soup. I was so happy with how it turned out, the beans just meltingly tender and the broth all smoky from the ham. Mmmmm. Then tonight I tried reproducing a recipe my kidunit loves at a local restaurant, and it turned out both fairly easy and really yummy. I'm typing up the recipe here so I don't forget it.
Penne with Chicken, Broccoli and Goat Cheese
2 skinless, boneless chicken breasts cut into thin strips
1/2 C onion, roughly chopped
1 large clove garlic, finely minced
1 small crown of broccoli, cut into florets
4 oz. log herbed goat cheese (I used Haystack Mountain Rosemary Chevre) diced
8 oz uncooked penne pasta (or your favorite-- the original dish used farfalle but I didn't have any on hand)
1/3 C pine nuts, toasted
Olive oil
1/4 tsp thyme
1/2 tsp rosemary, crushed
Salt & freshly ground pepper to taste
Season the raw chicken with the salt and pepper. Pour about 3 Tbs of olive oil into a large skillet, add the thyme and rosemary and turn the heat on low for a few minutes so the herbs infuse the oil. While that's warming, put the pasta on to cook in a large sauce pan of boiling salted water. While the pasta is cooking add the onions and garlic to the herbed oil in the skillet and turn up the heat to high. After two minutes, add the sliced chicken. Cover with a splatter guard and cook for about 7 minutes, until chicken is slightly browned. Turn the chicken to cook the other side and reduce heat to low at this point so you don't burn the onions.
Check the pasta, and if it is done (or very close), drop the broccoli florets into the water with the pasta and cook for 5 minutes, then drain both the pasta and broccoli and return them to the large sauce pan. Add the contents of the skillet, the toasted pine nuts and the diced goat cheese to the pasta, then drizzle in about a quarter cup of olive oil and a quarter cup of hot water. Carefully toss the mixture so that the goat cheese melts and coats all the ingredients. This serves 2, with generous leftovers, or 3 by itself. I think you'd be hard pressed to get 4 out of it without adding side dishes.
ardent_muses has introduced me to Band of Brothers, which so far (2.25 eps in) is excellent!Also, this has been a great week, cooking wise. Saturday night I had
ardent_muses over for a belated birthday dinner and the Beef Stroganoff turned out perfectly, as did the Guinness Cake for dessert. Actually, it wasn't a real Guinness cake, as I used a St. Peter's Cream Stout instead, but it was just as good. :) Then Sunday night I made a big pot of navy-bean and ham soup. I was so happy with how it turned out, the beans just meltingly tender and the broth all smoky from the ham. Mmmmm. Then tonight I tried reproducing a recipe my kidunit loves at a local restaurant, and it turned out both fairly easy and really yummy. I'm typing up the recipe here so I don't forget it. Penne with Chicken, Broccoli and Goat Cheese
2 skinless, boneless chicken breasts cut into thin strips
1/2 C onion, roughly chopped
1 large clove garlic, finely minced
1 small crown of broccoli, cut into florets
4 oz. log herbed goat cheese (I used Haystack Mountain Rosemary Chevre) diced
8 oz uncooked penne pasta (or your favorite-- the original dish used farfalle but I didn't have any on hand)
1/3 C pine nuts, toasted
Olive oil
1/4 tsp thyme
1/2 tsp rosemary, crushed
Salt & freshly ground pepper to taste
Season the raw chicken with the salt and pepper. Pour about 3 Tbs of olive oil into a large skillet, add the thyme and rosemary and turn the heat on low for a few minutes so the herbs infuse the oil. While that's warming, put the pasta on to cook in a large sauce pan of boiling salted water. While the pasta is cooking add the onions and garlic to the herbed oil in the skillet and turn up the heat to high. After two minutes, add the sliced chicken. Cover with a splatter guard and cook for about 7 minutes, until chicken is slightly browned. Turn the chicken to cook the other side and reduce heat to low at this point so you don't burn the onions.
Check the pasta, and if it is done (or very close), drop the broccoli florets into the water with the pasta and cook for 5 minutes, then drain both the pasta and broccoli and return them to the large sauce pan. Add the contents of the skillet, the toasted pine nuts and the diced goat cheese to the pasta, then drizzle in about a quarter cup of olive oil and a quarter cup of hot water. Carefully toss the mixture so that the goat cheese melts and coats all the ingredients. This serves 2, with generous leftovers, or 3 by itself. I think you'd be hard pressed to get 4 out of it without adding side dishes.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
From:
no subject
From:
no subject
From:
no subject
From:
no subject
From:
no subject
So, I guess DB is the bad guy. Boo hiss.
From:
no subject
From:
no subject
From:
no subject
From:
no subject
From:
no subject
From:
no subject
From:
no subject
Thanks!
From:
no subject
From:
no subject
From:
no subject
From:
no subject
From:
no subject
From:
no subject