Sunday, August 21, 2011

Delicious Dinners!

Having no job and no kids really leaves you with a lot of time on your hands. Which means that I actually make dinner every night. This is opposed to the the every two nights or so while I was working. We'll start with this one:

This is baked rainbow chard with feta cheese and Mediterranean style chicken. This is the recipe for the chard and Aaron cooked the chicken with some garlic, lemon juice, dried basil and I secretly added some mint. It was pretty yummy.

Tonight we were going to go over to another couple's house for dinner but the husband got sick we didn't. Which meant that I didn't have anything planned for dinner, and while I liked last night's dinner I didn't love it. Aaron suggested I make some white sauce to go with it. So I baked some fresh bread, see this post, cooked up some noodles and made some white sauce. Now usually white sauce includes heavy whipping cream but since it's not so good for you and I didn't have any I improvised. I sauteed some garlic in about 2 Tablespoons butter, added about 1/2 cup flour and cooked it for a few mins. Then I added 2 ish cups of 1% milk and simmered it for a while. Then I added about 4 oz of low fat cream cheese and a bunch of fresh ground pepper. It cooked down into a nice thick sauce. I added the chicken, chard and sauce to the noodles and served it with salad and fresh bread. Waaaaaaaay better than last night's dinner.


Geevz said...

So do I get dinners like this everyday when I come visit?

P.S. Please turn off you word verification and have comments come up in a separate window. It's cramping my style here

jeanene c said...

I always liked chard better in other things. Do you remember the 'girl pizza' we made when Asuka was here? I remember putting chard on that along with tofu, 3 kinds of cheese, basil and onion. I haven't made that in a long time. You can use oldish bread as pizza crust. Just slice it thin enough that it doesn't kill your jaw and teeth to bite into it when it comes out of the oven all crisp.