The youngest members of our Saturday night dinner crew is little G who, at this point in his young life, thinks he only likes chicken. In reality he likes “chicken” ham and “chicken” pork roast, “chicken” sausages and probably “chicken” crown roast of beef if we gave it to him. Basically as long as we call it chicken he seems to go along. Isn’t it delightful the little fibs we tell children. In any event the “chicken” lasagna from last week didn’t quite work for him so this week I figured I’d just do a basic chicken breast.
The rest of the menu came about via pantry, TV and CSA box surfing.
Baked chicken breast with onions, thyme & tarragon
Barley and red quinoa “pilaf”
Greens ‘n Beans
Pureed butternut squash
Bread from Davidian Farms
Homemade chocolate pudding
For the chicken breasts… Preheat the oven to 350°F. Place six chicken breasts to a 13″x9″ glass baking pan. Sliced one onion over each. Salt & pepper plus 1/2 tsp. dried thyme & 1/2 tsp. dried tarragon sprinkled in each pan. About 1/2 cup of chicken broth in the pan and cover with foil. Bake for 35 minutes, remove foil, turn on the broiler and cook for ~5 minutes or until the tops have a bit of color. Internal temp for the chicken should be 165°F.
Teddy made up the “pilaf” recipe. It seemed to be a take on tabbouleh with a vinagrette tossed with cooked quino and barley. We served it cold.
The butter squash was halved, scooped free of seeds and then roasted at 350°F for ~45-50 minutes until soft. After cooling for 30 minutes the flesh was removed from the skin and run through the food processors until smooth. Transfer to a mesh strainer over a bowl and allow whatever liquid will escape for as long as you had. This batch sat for maybe 3 hours in the fridge and probably a 1/3 of cup of liquid drained and was discarded. I reheated it double boiler style. Didn’t add anything to it and it was quite tasty. M loved it.