It was 5:21p.m and the only thing I had accomplished all day was going to the gym. My pantry was barren and I couldn’t bear to eat oatmeal again. I was feeling lazy so I began to sift through the paper delivery menus. I stopped halfway through. I am a chef, I thought; I preach cooking is easy and here I am nearly suckered into the convenience of take-out. The thought of prepping and eating a meal alone had almost made me forget my own words from my last blog. Cooking is not just for the meal; the process itself is calming and rewarding. So I made a challenge to myself: I will make my own dinner and I’ll do it start to finish in an hour.
Once I arrived at the store I realized my other problem, I had no idea what I wanted to eat; I just knew I wanted something cheesy. Goat and ricotta cheeses were literally the only thing in my basket for like five minutes. I even debated just getting some lentil crackers and calling it a day. Unwilling to be defeated in my own challenge, and realizing the lines were going to be horrendous from the after work rush, I finally threw some other things in.
When I got home this is what I had bought:
All the essential pieces of a meal were right there in front of me but I was still unsure of the final product. My protein was chicken, veggies were swiss chard and butternut squash, and the starch was gluten free pasta. I boiled a pot of water for the pasta as I milled over the ingredients.
I knew I had to start cooking the squash because it would take the longest so I began cutting it into chunks with our primitive kitchen tools. As I cut, it hit me, stuffed chicken, with swiss chard and butternut squash pasta with truffle butter.
Once I had the framework it was cool runnings, primitive tools and all. I chopped the squash into small pieces and sautéed it until soft, then added in the swiss chard.When the pasta was done I put it in the pan and added the truffle butter. The girl at the checkout looked at me so crazy for paying 7 dollars for this small tube of butter, but clearly she had never tasted the heavenly amazement of truffle.
I used a pan to flatten out the chicken, stuffed it with a mixture of blanched swiss chard, herbed goat cheese, and bruschetta, then secured it with a skewer, topped it with more the bruschetta mixture and put it in a 400 degree oven for twenty minutes.