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when the cat’s away…a chick dinner

August 6, 2008

Mike and Isaac are in Calgary.   That means Ella and I could make whatever we wanted for dinner.

First up, roasted red peppers.  From a jar.  Hey, at least it was from the Italian Centre. 

Then, I have this fascination with polenta.  I must conquer it.  I tried Jamie Oliver’s Polenta and Rosemary recipe three times and each time it bombed into a mushy mess.  So I found this recipe for Toasted Polenta Rounds from Cooking @ Home.   All I did was add some fresh rosemary on the top of every round.  Finally!  Polenta demystified!  It was best sliced really thin, and it tasted really good, but alas I am the only one in the house who will eat it.

I made gnocchi with olive oil and garlic for Ella.  Because the polenta grossed her out.  Yuck, she said.

The crowing glory:  Roasted chicken breast with goat cheese and basil.  This is from my dear friend Glen.  Here’s what he sent me for a recipe:  Chicken breast with bone and skin on still. Shove goat cheese and basil leaves under skin. Smother liberally in olive oil and salt and pepper. Roast until skin is crispy. About 35 40 minutes.

And for sweet dessert?  Ella made puffed wheat squares with cinnamon and nutella.

Ella’s Puffed Wheat Squares

8 cups puffed wheat
1/2 cup butter
1/2 cup corn syrup
2 tsp cocoa
1 tsp Nutella
sprinkle cinnamon
1 cup brown sugar

Combine everything except puffed wheat and butter in a saucepan and bring to a boil.  Then add butter, boil for a minute. Then fold in puffed wheat.  Press into greased pan and chill.

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