Wednesday, December 6, 2017

An Easy Little Meal

At times I want good food, easy food, fast food, and good nutrition all at once. The other day I picked up a package of skinless, boneless chicken thighs, a double handful of salad mix, and a few ounces of pesto on a speed run through the market.

When I got home, I let the meat come up to room temperature, sanitized the greens with successive baths of diluted hydrogen peroxide and white vinegar (rinsing, too), rolled the greens in towels to dry them, and poached the chicken in just enough simmering water that it would not cool significantly when I added the meat starting with the largest pieces. The trick is to keep a close eye on the poaching: it's fast and simple but like cooking an egg.

I pulled the meat out to cool when it was nearly done in the middle. I could have cooked a handful of pasta in the remaining light broth, an old trick of my grandmother's, but I forgot and set up a hot pot of boiling water. The hot pot is a great convenience as long as one remembers not to heat anything with fat or oil in it. Compounds in the plastic may leach into fat.

I dressed the salad, topped it with bite-sized slices of chicken, tossed the pasta with pesto, and I was good to go. Total elapsed time was about twenty-five minutes, but I had two days' good leftovers to show for my efforts. Rolled in a damp napkin, the sanitized salad greens will keep for days -30-

No comments:

Post a Comment