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Wednesday, February 6, 2013

Cooking for Two: Garlic Basil Chicken & Roasted Carrots

Its so difficult to find a recipe meant for two. Most recipes are meant to feed a whole family or more. Since I'm usually only cooking for one or two, I have to do a little improvising on the ricipes tat I find. So, I'm planning to post more of the meals that Keith and I have, as reference of recipes for two (or one, lets be real, cooking for two is a great way to end up with leftovers for one) that can be easily multiplied for larger groups. Last night, Keith and I had garlic basil chicken with roasted carrots on the side. This is the second time I've made this: its ridiculously easy and tastes so yummy. Its perfect for days when you're feeling lazy or kind of scrambling to put a meal on the table (does anyone else get distracted because you're catching up on Grey's Anatomy?)

Garlic Basil Chicken
adapted from the recipe on the side of McCormik's Garlic & Basil spice

1 Tbsp olive oil
2 chicken breasts (if serving over pasta, slice these baby's up)
1 bell pepper, sliced
2 slices of onion, diced (so, take and onion and slice it into two rings. Dice that and put the rest away)
2 Tbsp McCormik's Garlic & Basil spice (or, make your own by mixing dried garlic and dried basil with some salt and pepper to taste)
I tomato, diced
1 cup tomato sauce (use more if you plan to serve over pasta)

 Heat olive oil over medium-high heat. When hot, add: chicken, pepper onion, and 1 Tbsp garlic and basil spice. Let cook for 5 to 7 minutes.

Then, turn the heat to low. Add: tomato, tomato sauce, and remaining 1 Tbsp of garlic and basil spice. Cover and let simmer for 10 minutes.

When done, serve whole chicken breasts drenched in tomato sauce or sliced chicken over a bed of pasta.

Oven-roasted Carrots 
found in An Everlasting Meal by Tamar Adler (2011)

Carrots, about 1 handful per person
Olive oil
Sea Salt

Preheat oven to 425F. Line baking pan with a layer of tinfoil for easy clean-up. Prepare your carrots: if using baby carrots, just wash in cold water. If using larger carrots, peel and cut into similar sized pieces.

Spread carrots over the baking pan. Pour olive oil over then. Sprinkle a generous amount of sea salt over them. Making sure your hands are clean, mix your carrots around ensuring that they are all coated. Pop into the oven for 10 minutes.

After, pull them out and shake the pan to make sure that they aren't sticking to the pan and are being evenly cooked. Put back into the oven. I start checking them around 8 minutes later for doneness (if not, then in 5 minute intervals after that). They are done when the skin is wrinkled, slightly browned, and they taste like candy. Serve warm and try not to eat them all before they make it to the table.

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