"Omelet" > wrote in message
news
> In article >,
> "LynneA" > wrote:
>
>> > It really sux that he (Pastorio) died, for many reasons. :-(
>> > One thing, he could always be relied on to have good cooking hints as
>> > he
>> > was a pro cook for so many years!
>>
>> Yeah, I was really sad to hear it. He had a lot to contribute, no doubt
>> about it. Not to mention just being a really cool person.
>
> Yes he was. He was always willing to help.
> And he liked to beat up on Chung. ;-)
Well, that part annoyed me<G> But yeah, he was pretty amazing.
>
>> Looks good too! I have to admit, I've learned to enjoy a lot MORE foods
>> since I started eating more healthily. It's pretty funny, I never would
>> have touched some of the foods I eat now, but they are SO good-especially
>> if
>> they are jazzed up the least little bit with spices!
>
> Oh I do SO know exactly what you mean! I've said the same thing myself
> many times. I now eat more variety than I ever have in my entire life,
> especially when it comes to fresh produce, and cooking styles for meat!
> I try to eat for nutrition as much as flavor. Low carbing has taught me
> a lot.
>
Yep! Lots of veggies I never liked, I 've developed a taste for. And as
you say, a lot of new cooking styles as well.
>
>> That's why I was kind
>> of suprised to hear chicken breasts and plain taters, my palate has
>> expanded
>> with healthy eating, not narrowed.
>
> It's a body builder thing. <g>
> Narrowing it down removes a lot of "choice" so it makes it easier to
> stick to specific ratios and total calories.
>
> Herbs and spices tho' are not going to really add calories, so there is
> no excuse not to try to use them.
Exactly! For me, it makes compliance easier, not harder. Maybe because I
have to cook for others as well as myself? Chicken breast and plain potato
loses a lot of it's charm when everyone else is having Chicken with Broccoli
and Cashews, for example ;>))
>
>
> Competing is a science.
> --
> Peace, Om
>
Not a science I have any desire to learn!LOL
Here's a great healthy chicken breast meal for you, courtesy of A Veggie
Ventu
Chicken, Charred Tomato & Broccoli Salad
1 1/2 pounds boneless, skinless chicken breasts, trimmed, or 3 cups shredded
cooked chicken breast (skip Step 1)
4 cups broccoli florets
1 1/2 pounds medium tomatoes
2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1/4 cup lemon juice
1. Place chicken in a skillet or saucepan and add enough water to cover;
bring to a simmer over high heat. Cover, reduce heat and simmer gently until
the chicken is cooked through and no longer pink in the middle, 10 to 12
minutes. Transfer to a cutting board. When cool enough to handle, shred with
two forks into bite-size pieces.
2. Bring a large pot of water to a boil, add broccoli and cook until tender,
3 to 5 minutes. Drain and rinse with cold water until cool.
3. Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out
seeds and discard. Set the tomatoes cut-side down on paper towels to drain
for about 5 minutes.
4. Place a large heavy skillet, such as cast-iron, over high heat until very
hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place
cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5
minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook
until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool.
Do not clean the pan.
5. Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in
salt, pepper and chili powder and cook, stirring constantly, until fragrant,
about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove
the pan from the heat. Stir to scrape up any browned bits.
6. Coarsely chop the tomatoes and combine them in a large bowl with the
shredded chicken, broccoli and the pan dressing; toss to coat.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Add more lemon and
salt, if needed, just before serving.
Excellent dish!
Lynne A