Friday, November 6, 2015

In the Kitchen

Time for another look at what I've been up to in the kitchen! I'm continuing to learn how easy it is to eat gluten free (although don't get me wrong, I still have my bread full of gluten all the time, and pasta whenever it's just me eating). I'm pretty sure I've tried out more recipes in the almost month I've been here than in the past year!

Somewhat surprisingly, most things have been a hit! So I've been doing what I like to do after I made a recipe I want to eat over and over again: I transfer it by hand to my own cookbook! *gasp* I know, so old fashioned, right? But it's so much easier than trying to go find "that pin from that one time" on an extensive Pinterest board.  The practice has saved me a bunch of time every time I go to double check the temperature for to bake spaghetti squash.

On the menu most recently:

Cheesy Rice, Broccoli, and Chicken
- Very delicious, my first one pot dish (Pinterest shows me those are all the rage).  But not be fooled: just because it all cooks in one pot doesn't mean there isn't a lot of clean up.  There's a lot of prep that involved numerous cutting boards and surfaces.  Made enough for about two night's worth of dinners for two people.

Caprese Chicken (below, on left)
-The only time I really eat tomatoes is in caprese salads,  so I figured a chicken version would be delicious and I was right! Fresh basil is my favorite.  The only downside was how thick the chicken was, so it took a lot longer to cook than the recipe said.  I think I'll use thinly cut breast next time for that reason, and because then there will be a tastier ratio of chicken to toppings in each bite.

Baked Garlic Tilapia (below, on right)
- This is the recipe that surprised me the most.  I've never cooked fish before, (except pre-breaded from the frozen section) but I was getting tired of the usual chicken and beef. This recipe is super quick and easy.  Most of what I've been trying wouldn't be that doable on the fly after coming home from work, but this definitely is.  If you do the four fillets the recipe calls for, it easily makes enough leftovers for another night if you make sides to go with it.

Of course, I'm doing some gluten-filled cooking as well.  Last night I made myself an amazing pizza with the leftovers from the caprese chicken.  Oh how I love fresh basil and mozzarella.  This pizza crust recipe has been in my cookbook for quite a while now!