The past few weeks gave been chaotic. Nothing seems to be going according to plan these days and I have been late or messed up or simply forgotten so many things recently that I feel like hiding in my bed with a book and a cup of tea until the month is over.
Thank Heavens there are a few things that make my life easier, like when I can make two delicious meals out of one basic prep.
This is possible for a number of dishes.
This week, I marinated too much chicken breast in garlic, basil, lemon juice and olive oil. (We were expecting an extra person for dinner.)
No recipe here: cut your chicken into roughly finger-sized strips, pour over freshly-squeezed lemon juice, some olive oil, crush a couple of garlic cloves, shred a ton of fresh basil leaves on top and season with salt and pepper. Refrigerate.
Meal 1: creamy lemon-basil chicken with fresh pasta
- Heat a pan and cook the amount of marinated chicken needed. (No need to add oil, it’s already in the marinade.)
- Optional: When hot, add a splash of white wine.
- Five minutes before serving, add some liquid cream and a teaspoon of corn flour (dissolve this in a tablespoon of water first to avoid lumps.)
- Make fresh pasta (Haha, if you think I made made my pasta this week, think again. I bought fresh pasta. Then I cooked it. It takes, like, 4 minutes.)
- Voilà. Feed the masses.
You can also serve this with rice instead of pasta, or sauerkraut, or whatever.
Meal 2: stuffed courgettes
I had bought these lovely round courgettes at the market, but I didn’t have a plan. I decided to stuff them with the leftover (raw) marinated chicken.
- Cut the top off the courgettes and scoop out the center with a spoon.
- Lightly salt the cavity of the courgette.
- Chop the pulp and toss in a frying pan with a drop of oil and salt and pepper.
- Chop the marinated chicken.
- Combine the two to make stuffing.
- Stuff the courgettes.
- Sit them in a pot with a ladle of chicken stock.
- Simmer for 30-40 minutes with the lid on.
You can serve them on their own (veg + meat all in one), or with salad or crusty bread… I had some leftover rice, so I made fried rice with cashew nuts.
The prep took about 10 minutes.