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Lessons learned from Heartbreak

Lesson 9: 

I don’t know what is worse during heartbreak, the feeling no one loves you, or built up love you want to give, but no one to give it to.

For me, it was the latter. I wish I could just pick up a new guy like most people I know, and just move on. Unfortunately, this thing called, “love” has messed with my senses, and I have no attraction to any guy. It has been 6 months and I have no desire to search, find, or start a new relationship. My heart is content alone, but it is lonely to have no one to give love to. 

This is where I have found cooking. Some people joke when they say the magic ingredient to making all things taste better is love, but I kid you not, it is true! My mom hit her head last month, and was rushed to emergency. Ever since I have adopted most of the household duties, and I also cook now. I had no idea I could cook but I love it! I made my mom this ultra healthy soup last week and she absolutely loved it! I chopped garlic very fine and let it simmer a bit, then I added onions and let them sweat, and then the chicken, and like a billion veggies.It was delicious!

When you put your heart and soul when you cook the results are amazing, but what do I mean by this? I mean, cook with intention. Feel from within what would make it taste better. Use your senses, your smell, your touch, your eyes. Don’t cook like a zombie, with a timer and a microwave. Pour yourself a glass of wine, and enjoy the process. 

In case any of you are interested I have pasted a recipe to a fantastic pasta dish! Try cooking it with love! 

xx

 

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Ingredients:

500 grams spaghetti pasta (cooked al dente)

1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

–  Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

–  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta)

½ cup grated parmesan cheese

2 cups whole cherry tomatoes

–  Place sauté pan over medium heat and add butter and olive oil.

–  Saute garlic until fragrant and soft.

–  Add the flour and cook for a minute.

–  Add chicken stock and simmer gravy until thickened then add the chopped basil.

–  Season with salt and pepper.

–  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.

–  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings

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