The Temptation of Two (Chicken) Breasts

A few weeks ago, a dear friend walked down the aisle. In and of itself, this has nothing to do with chicken.

BUT, pre-nuptials, we were recently talking about what changes once you're cohabitating, shacked up, etc. Here's what I've noticed: topics such as What's For Dinner become a looping dialogue. You know, the "What do you want?" "No, what do you feel like eating?" on repeat, every night, week after week, forever and ever amen. Really, someone making a decision on dinner should be part of the marriage vows.

The answer, so often in Lemonville (population 2.5) is not chicken. When do we ever say I want CHICKEN? Nearly never. (The Canine Taste Tester, our .5 member, would argue this but rarely has the vote because all we would eat is chicken if she could choose!) But we might come up with a regional cuisine, a flavor description or more often a shrug. Chicken is just, well, boring. It's the stuff you add to it that makes it special, or at least flavorful.

And that's what inspired this bi-cuisinal exploration -- two huge chicken breasts, staring me in the face this week. We'd had a holiday weekend of dietary debauchery (Ribs, Burgers, Hot Dogs, S'mores, in no particular order) over Labor Day, and we needed healthier dinners stat. And skinless, boneless chicken does offer a lean protein. Our local grocery was selling a "family pack" of two enormous chicken breasts for $5. Seriously, they were at least B cups, possibly C. But in my eyes they were a tempting call to action: let's divide and conquer, let's raise the bar here, let's make chicken a little more interesting than a dinnertime cliche.

So here we go:

Chicken with Yogurt and Cumin: No really, that's the recipe. Cut up one large chicken breast into bite-size pieces and marinade in 1 cup plain yogurt + 1 Tablespoon Cumin +Salt +Pepper.

Grill or saute in a non-stick pan until the chicken is white on the inside, about 3 minutes then turn it. It's spicy, tangy and very tender on the inside. I served it with a melange of veg: yellow squash, onion and broccoli. Yes, this was the bottom of the vegetable drawer

Chicken with Olives and Thyme

Cut one large chicken breast in half lengthwise. It will STILL be abnormally large. Salt and Pepper.

Heat a medium saute pan and drizzle in olive oil to coat lightly. Get it hot. Throw in your chicken, salt and pepper it, and do not turn until it has made a golden crust on one side, flip over and turn the heat back a little. Add 1/4 cup sliced, pitted mixed olives and 4-5 fresh stems of thyme with the leaves pulled off if the stems are woody. Cook until white on the inside. Mine were still very thick and took 8-10 minutes a side.

The olives will get a little crunchy and offer a salty kick that goes well with the mellow flavor of the chicken and thyme.

Alternate ending: Yes, this recipe has an alternate topping for the chicken. I also sauteed up three medium leeks, cleaned and sliced, in 1 Tablespoon butter. Cook until the leeks are very soft and add salt and pepper to taste. I originally made this as a side dish, but scooped up with the chicken, it was a wonderful silky sauce for the meat's browned outside and tender inside.

Tally:

Two huge breasts make two yummy dinners

Affordable lean protein gets some new flavors

Canine Taste Tester approved

Cold Lentil Salad with Feta and Thyme

Sometimes a winter food needs to come out and play in the summer heat. Lentils, while wonderful in a hearty soup or a spicy Indian dish, don't usually conjure memories of hot summer days. But that's actually how I first came to enjoy them. My mother started making this cold lentil salad one summer and it became a favorite. And who can deny it's appeal: salty feta, tangy lemon, the subtle but persistent taste of thyme melding with the earthy lentils. It's a healthy, hearty salad that is best made ahead and allowed to soak in its flavors.

Of course, that means it has to make it to the refrigerator unscathed. Go ahead and have a bowl. Say you're adjusting the flavors. I won't tell.

So don't let those lovely, healthy and *thrifty* lentils waste away in the pantry until the first frost. With this salad, it's thyme for them to come out and party (and apparently inspire bad puns.)

Cold Lentil Salad with Feta and Thyme

1 - 1 1/2 cups lentils, rinsed

Water to cover

2 cloves garlic, minced

1 lemon, juiced

2 Tablespoons olive oil

10 sprigs fresh thyme

Salt and pepper

2 ribs celery, diced

1 medium onion, diced

2 tomatoes, diced

Feta, crumbled, to taste (I usually use about 1/3 cup)

Rinse and sort through the lentils in a strainer to make sure there are no stones. I have only had this happen once, but why risk it?

Place lentils in a saucepan and cover with water. Cook on medium-high until lentils are tender, about 20 minutes. Drain the lentils and set aside.

In a large bowl, mix the garlic, oil, lemon juice and the thyme leaves. Yes, it is a pain to pull off the thyme from their woody stems, but totally worth it. It's easier if the thyme is not wet, so washing it ahead of time is a really good idea.

Mix in the lentils and when cool add the celery, onion, tomato and feta. Salt and pepper to taste.

Serve cold as a lighter lunch or dinner or a side dish.

Tally:

Lentils offer lean protein at a low price

Summer flavors make this a great cold treat for a hot day

A make-ahead dish, this is perfect for summer visitors