I am back on top of things and looking towards planning a future where my website is even more of a tool that runners and athletes can meet their nutritional needs, cook and eat amazing gourmet food and find out all sorts of culinary and nutritional information. Also, I am keen to continue to try and work on a cookbook and have that published in the next year or two. That is a task that comes with no small undertaking and I am so ready to take on the challenge. In the meantime if you want to grab all of my recipes from this year and last, head over to the Tastebook badge in the left hand column and buy a Fast Foodie Cookbook. I have one book for last and one for this. This years is currently being updated to be complete, but the cool thing about tastebook is that you can buy pages and add them to your book. Check it out.
As the summer comes to a close, drink and eat up all you can of all the bounty of summer, both literally and figuratively!
[caption id="attachment_622" align="aligncenter" width="1024" caption="Beautiful summer meal for a beautiful summer day"][/caption]
Sage and Garlic Green Beans
2 tbsp. fresh sage, chopped finely
3 cloves garlic, minced
¼ cup water
1 cup green beans, trimmed
1 tbsp. olive oil
In a saute pan, bring water to a boil and put green beans in the water to poach/parboil them for 2-3 mins. Drain the water, add olive oil, garlic and sage and saute until the green beans crisp up. Salt and pepper to taste.
[caption id="attachment_623" align="aligncenter" width="1024" caption="Summer Melon and Goat Cheese Salad"][/caption]
Summer Melon and Goat Cheese Salad
3 cups arugula
¼ cup red onion, thinly sliced
½ cup cantalope, cubed
2 tbsp. goat cheese
red wine vinegar
Soak sliced onions in ice cold water to remove sharpness. Meanwhile, arrange arugula, melon and goat cheese in a bowl. Add onions, drizzle with nice olive oil, red wine vinegar and salt and pepper to taste.
Sun-dried Tomato, Mushroom and Fresh Herb Chicken
3 sun-dried tomato, packed in oil
¼ cup mushrooms, chopped
2 tbsp. mixed fresh herbs, minced
1 organic boneless skinless chicken breast, butterflied
1.5 tablespoons olive oil
Preheat oven to 350.
In a oven proof skillet, heat 1 tbsp olive oil over medium high heat. Saute sliced mushrooms for 2-3 minutes. Remove mushrooms from skillet, leaving oil in pan.
Stuff the butterflied chicken with the sun dried tomatoes (3 slices approx), mushrooms and 1/2 of the fresh herbs. Close, sprinkle remaining herbs on top and salt and pepper. Add the remaining oil back to the skillet. Place chicken in the skillet and brown on both sides. Remove skillet from heat and bake in oven until chicken is cooked through about 35 minutes.