In light of the COVID-19 precautions...


Wash your hands frequently with soap and water, or use hand sanitizers that contains at least 60% alcohol.

Avoid close contact with anyone who appears sick.

Cover your cough or sneeze with a tissue, then toss the tissue in the trash.

Disinfect frequently-touched objects and surfaces.

Talk to your doctor if you develop symptoms.

Stay home if you develop symptoms.

Avoid nonessential travel to areas with active COVID-19 outbreaks.


Visit the website for your local health department for updates.


If you are caring for an older adult:

Know what medications are needed and help them have extra.

Monitor food and medical supplies and have a back-up plan.

Stock up on non-perishable food to reduce shopping trips.

If a loved one is in a care facility, monitor the situation, ask about the residents and know the protocol if there is an outbreak.


Thursday, April 5, 2012

Baked Chicken with Basil (Middle Eastern Style) - Margaret Ullrich

Ah... Basil.
You've already used it when you made my Ma's meatballs.
Well, now's the time to taste what it does to chicken.


A dinner main course usually has three basic parts.
Meat, vegetables and starch.

And, in North America, the starch is usually rice, potatoes or pasta.
And we wonder why the kids are bored at dinner time.


There's a world of starches out there, folks.
And they're most likely in your regular grocery store.
You just have to look.
Or ask that nice, cute clerk.


In the Middle East bulgur is a staple starch.
There the kids would be surprised by French fries.
Yep, they're bored by bulgur.
So it goes.... 

                       
                        Chicken with Basil

Season 
2 legs and 2 breasts 
with
salt and pepper
Brown in butter and oil.  Remove.

In the same pot, cook until translucent
1 medium onion, chopped 

Add
1/2 Cup ground almonds
1/4 Cup honey
1/2 Tablespoon basil
1 clove garlic, chopped  
1/4 teaspoon pepper
Cook, stirring over gentle heat.

Combine
1 Tablespoon cornstarch
3/4 Cup chicken broth
Add.  Cook, stirring over high heat.                         

Remove from heat, add
juice of 1/2 lemon 
                     
Replace chicken, cover with sauce (can be stored in the fridge).
Bake, covered in 350ยบ oven 1 hour. 

Serve with bulgur, and watercress salad with red onion and parsley. 

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