If I had a regret, this would be one: not experiencing "La Tomatina," a yearly Spanish festival that resembles a war-strewn zone of splattered tomatoes and thousands of people hucking a gluttonous amount of red globes back-and-forth at each other. Instead, I dedicate this dish to what in another life may very well have been me torpedoing a beefsteak tomato at a random compadre in Bunol, Espana. *Sigh*
Though this recipe could also be titled: "Sunday Salad Simplicity." If it were most characteristic of my current lifestyle, it'd be: "A Healthy Alternative to Friday and Saturday." I am one (of those) who cuts loose on the weekend, falling free out of the work monotony and hum-drum schedule that most weekdays by definition, just are. Even without a 9-5 job, I still manage to stress myself out.
Let's talk food. This recipe is great for 2 reasons. First, it is whip-stick easy to prepare. And secondly, it is ten-fold healthier than most of us were on Friday night.
It calls for:
1/2 pound chicken, skinless light meat, pre-cooked and cut into strips
1 large beefsteak tomato
1 head of broccoli
10 baby carrots
1 hand-full of spinach leaves
2 pinches of Nicoise Olive sea salt
Steam the broccoli and carrots together in a rice pressure cooker for 10-15 minutes or until they are half-way cooked through, yet still retaining a bit of a crunch. Set both aside and let cool. Chop the beefsteak tomato into as many halves as you desire. Cut the chicken into strips if it isn't already part of a left-over dish.* Wash and dry spinach leaves before plating them. Slice baby carrots in half and de-segment the broccoli into small trees. Plate all items together and sprinkle Nicoise Olive sea salt as a garnish. Olive salt is a fantastic substitute for heavy, preservative-laden salad dressings.
*For an even quicker fix to any chicken recipe, use a pre-cooked roasted chicken from the grocery store. They're the ones that doze away all day under the heat lamp till single men buy them.
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