Subject: Summer Veggies
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 04 2002 - 10:55:17 EDT
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FOOD FUNNY
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This one has been making the rounds lately, but reader Barbara of
Modesto, California was the first to send it to me.
I think I've found inner peace. My therapist told me a way to achieve
inner peace was to finish things I had started.
Today I finished two bags of potato chips, a lemon pie, a fifth of
Jack Daniels and a small box of chocolate candy. I feel better
already.
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TODAY'S RECIPE
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Here is a very versatile recipe. You can use this technique with fish
fillets, pork chops, sliced turkey breast, even thin beef steaks -
just be sure to adjust the cooking time accordingly. It can also be
assembled in individual packets of aluminum foil to be grilled
outdoors.
Chicken Breasts with Grated Vegetables
4 - 6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
2 - 3 tomatoes, sliced
3 cups (750 ml) grated fresh vegetables such
as carrots, zucchini, yellow squash, onion,
potatoes, turnips, or sweet potatoes
3 Tbs (45 ml) chopped fresh herbs such as
parsley, chives, tarragon, rosemary, or thyme
3 Tbs (45 ml) olive oil
2 Tbs (30 ml) balsamic or red wine vinegar
Season the chicken with salt and pepper and place them in a lightly
greased covered baking dish in a single layer. Top with the tomato
slices. Combine the remaining ingredients in a mixing bowl and toss
to combine. Spread the vegetable mixture over the chicken and cover
tightly. Bake in a preheated 450F (230C) oven for 20 minutes. Serves
4 to 6.
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