Posts from — June 2009
OK, so it’s probably not a surprise to anyone that I hate salad. I mean, anything that has lettuce as a base is pretty lame, yah? But recently, I had this salad that was not like salad at all and actually pretty damn good. And then I realized that salad can be tasty if you throw enough stuff in it. Like alot of stuff. But, I’m not talking salad that defeats the purpose of eating salad by topping it with fried chicken, cheddar cheese and a healthy bath of ranch dressing (although, I’m sure that’s delicious). The trick is to have all sorts of flavors and textures happening in your mouth so that your brain is tricked into forgetting that you’re eating salad. So I give you this salad for haters. Because I’m a hater. And I love this salad.
1-2 chicken breasts
1 box of couscous
1 small red onion
1 small butternut squash
salt and pepper
1. Preheat the oven to 400 degrees. Cut the chicken into small pieces and place in a bowl. Toss with a liberal amount of hot sauce and let it marinate while you prepare the rest of the salad ingredients. If you’re not into hot sauce, you can skip this step all together.
2. Peel and de-seed the butternut squash. The easiest way to do this is cut the squash right before the bulb, peeling both parts separately, and then split the bulb in half with a knife and scoop out the seeds. Cut the squash into equal, bite-sized pieces (it will roast faster this way and ensure even cooking).
3. Cut the red onion into 1/2 in. rings and separate. Put the squash and onions on a sheet pan in a single layer, toss with olive oil, salt and pepper, and roast for 15-20 minutes. Be sure to turn it all halfway through so it cooks on both sides.
4. While the veggies are roasting, prepare the couscous according to the box directions. I used the kind that only takes 5 minutes. Toast the pine nuts in a dry pan over a low flame, while remembering to occasionally shake the pan to prevent burning. Usually when they start smelling nutty, they will start to brown pretty quickly, so now would not be a good time to walk away.
5. Saute the chicken pieces in a little bit of olive oil until cooked all the way through. Set aside. If you choose to throw some more hot sauce on there, I won’t stop you.
6. By now, your veggies should be roasted. Stick a fork in the squash and if it goes in easy, you’re golden (that’s what she said).
7. Assembly time! Arrange your baby spinach on a plate, cover with some couscous, and then basically just throw everything else on there. I don’t think dressing is really necessary, but I did drizzle a bit of olive oil on top of the whole mess to moisten it up a bit. Seriously, you could douse this puppy in Trueblood and it would still probs taste delicious.
June 30, 2009 No Comments
I know, I knowwww … May and June have come and gone with no updates to the site. Butttt, I did just make a sweet new Flickr page just for you. I’d like to say that I’ve been working on this for the past 2 months in explanation for my absence, but the truth is, I did it last night and it took me a couple of hours. Sigh. But! With this renewed sense of accomplishment, this Snarky Chef will march forward in bringing you some new content in July. Promise(/maybe).
In my defense, I have still been cooking up tasty snacks (Flickr page is photographic proof) so accompanying narrative is forthcoming. Like, this tasty marvel:
Orrr click on any of the thumbnails in the brand, spanking new handy widget to the left to the left … Try not to drool all over your keyboard.
June 30, 2009 1 Comment