Something About the Chicken

Does your mind ever suddenly become overwhelmed with a sudden feeling in which you get the urge to do something you hadn't planned on? I'm talking about the, "I should do what? But I don't know if I want to... I'll feel guilty if I don't... Why am I so focused on this? Okay, I'm going to do it...but, really? Should I?" kind of feeling.

Towards the end of my grocery shopping today at a local market, I decided to swing by the deli section and spontaneously decided to place a hot rotisserie chicken in my cart. This chicken wasn't on my list, I didn't really need it, but it was a spur of the moment "this may make your weekend a little more capable of being lazy" decision. 

While struggling with the beeping and "Unexpected Item in Bagging Area" and "Please Wait for Assistance" reprimands at the self-checkout aisle, a man decided to wait behind my frazzled self to use my machine. I suggested that he may want to head over to another one that was open since I was obviously having technical difficulties. As he walked away from me, holding his small can of soda, I noticed his tattered clothes, dismayed facial expression, and the smell of what seemed to be weeks without a shower. My heart sank and I immediately wondered what he was going through and carried on with my purchasing.

After paying for my items, I walked out of the market and headed towards my car. Suddenly, I was overcome with the feeling described earlier above. In my mind, something was telling me to give the man I interacted with in passing the chicken I had just bought. However, I struggled with this idea and questioned myself. 

He seems homeless, but what if he's not and just having a hard day after work? What if he takes offense to me offering him food? I'm usually skeptical to do things like this, what if he's undeserving? What if? What if?

I actually circled around the parking lot and drove by him twice. Finally, I re-parked and asked myself the final question, "Does 'what if' really matter?". The worst that could happen is that he declines and I endure a little embarrassment. The best that could happen is that I may make his day. I could give him something he may really need and a sign of kindness and love in the world. With that, I grabbed the chicken and began to walk right up to him. As I approached, he looked up and just stared at me. When I was finally right next to him I simply said, "I don't know how you're day is going, but something is telling me you may need this more than I do right now". He looked up at me and I watched as his once dismayed expression quickly changed into a look of utter shock and joy. He didn't say anything to me except, "Really? Thank you so much."; I responded with a few words and walked back to my car. 

It took so much for me to do such a simple act of kindness. I struggled with my pride, made myself vulnerable, and fought with my doubts. However, following through with that feeling allowed me to remember that I am not one to judge. I am not one to continue asking myself "what if's" because I wonder if I should do something random and kind for a complete stranger. 

Some call the feeling that takes over your thoughts and leads your body to physically draw towards the task in your mind a gut feeling-- instinct. Some call it God. I believe it's both. The latter drives the former. 

This experience have lead me to realize that everything I did is a reflection of what I believe to be right in my heart and soul, but not always in my actions. I plan on working on living my heart out more.

I think as individuals, we need to pass on the chicken a little bit more. It's hard, believe me-- it's crazy hard for me to do this especially in situations like this with people I don't know. But if everyone ignored this "feeling" because of pride and fear of being vulnerable-- no one would get chicken.

Summer Salad with Honey-Orange Vinaigrette

Oh, sweet summer! How I love you so.

This fresh salad with berries, tender butter lettuce, and toasted sunflower seeds reminded me of the season as soon as I took my first bite. It's super simple, but super yum.

I added some organic chicken that was lightly seared, but you could choose to add fish for another lighter protein option or opt out of meat completely.

Lovely. A delicious salad that's easy to make and gives you options. Just, lovely.

Summer Salad
serves 3-4


1-2 heads of butter lettuce, washed and chopped
3/4 cup radicchio, washed and chopped
1 medium red bell pepper, seeded and thinly sliced
1/4 cup carrots, thinly sliced or shredded
2 cups strawberries, trimmed and sliced
1 medium Fuji apple, cored and thinly sliced (I cut the slices in half, too)
1/4 cup toasted sunflower seeds, shelled


1. In a large bowl, combine all the ingredients and toss well to distribute everything evenly. Dress with honey-orange vinaigrette (recipe as follows). 


Honey-Orange Vinaigrette
makes about 1/2 cup


1/3 cup extra virgin olive oil
1/4 cup orange vinegar (or any fruity vinegar)
2 tbsp honey
1/2 tsp salt
1/4 tsp pepper


1. Whisk all the ingredients together in a bowl until well combined. Use some or all on the salad. This dressing can be stored in an air-tight container for about a week in the refrigerator. 

You Are What You Eat

Currently experiencing a Sunday evening identity crisis.  I would love to be one of these:

Rose Vanilla Marshmallows

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Earl Grey Sandwich Cookies

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Homemade English Toffee

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Whole Wheat Raspberry Ricotta Scones

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Pumpkin Churros

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Roasted Peach and Honey Ice Cream

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Arugula-Macadamia Nut Pesto

 

The slightly bitter and peppery taste of arugula is one that not all people enjoy. I, however, love the flavor and it is often my green of choice in salads and sandwhiches. Arugula pesto isn't a breakthrough in the pesto family, but it also isn't a common one I see a lot.

This arugula pesto has a moderately sharp bite with buttery notes and a fruity finish. The macadamia nuts play add a subtle richness alongside the freshness of extra virgin olive oil, parmesan cheese, and light zings of lemon.

Enjoy this as a spread on bruschetta or as a pasta sauce-- just as I did for lunch today on top of whole-wheat rotini noodles. I also had a dollop on top of my soft scrambled eggs this morning for breakfast. Two servings of arugula pesto in one day? A great way of getting in the greens.

Arugula-Macadamia Pesto


*makes about 1 1/2 cups of pesto


3 1/2 cups of packed arugula leaves (washed and dried)
1/4 cup dry-roasted macadamia nuts 
1/4 cup freshly grated parmesan cheese
juice of half a lemon (about 2 tbsp)
1 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
1/3-1/2 cup extra virgin olive oil


1. Place all ingredients, except for the olive oil, into a food processor. Pulse the mixture a few times to break up the arugula and combine the ingredients. With the processor running, drizzle in the extra virgin olive oil until a desired consistency is reached. Season with additional salt and pepper  to taste, if needed.


2. This will keep in the fridge for 2-3 days. Store in an air-tight container and drizzle more olive oil on top before sealing the container. 

Low-Fat Cream of Broccoli Soup

Goodness! The weather is atrocious! A rain storm has been playing the role of the uninvited guest in Northern California and will continue to do so for a few more days. It's been awful driving on the streets and worse on the freeways. Running errands around town became much more difficult; I trekked around town getting wet and feeling very cold. As soon as I returned home, I changed out of my wet jeans and gleefully jumped into cozy sweats.

It's no surprise that when the weather is unpleasantly cold and stormy, I get a big hankering for big warm bowls of comforting soup and alongside wholesome and crusty bread. I should have expected that I'd cook up a large pot for dinner--with plenty for leftovers!

This super flavorful creamy broccoli soup not only satisfied my cold-weather cravings, but it made me think twice about how little fat was in it. The body of the soup was quite rich and very creamy. Unlike most creamy soups, however, I didn't use any heavy cream or a great deal of butter. Instead, the addition of a few Yukon Gold potatoes and fat-free milk did the trick.

Another healthy and yummy success in my book! :)

Low-Fat Cream of Broccoli Soup

makes about 6 cups

4 tbsp. unsalted butter

1 1/2 cups celery, coarsely chopped

1 cup white onion, coarsely chopped

3 small Yukon gold potatoes, diced

7 cups trimmed broccoli florets, coarsely chopped

1/4 cup all-purpose flour

4 cups low-sodium vegetable stock

3/4 cup fat-free milk

1/3 cup freshly grated parmesan cheese

salt and pepper

1. In a large pot, melt the butter over medium heat. Add the celery and onions, season lightly with salt and pepper, and cook  for about 3 minutes, stirring occasionally, just until they are slightly tender. Add the potatoes, and cook for another 3-4 minutes, stirring often to avoid browning (reduce the heat if necessary). Add the broccoli, lightly season with salt and pepper, stir, and cook the mixture for 5 minutes. Add the flour and mix it in with the vegetables. Continue to cook for an extra 2 minutes.

2. Add the vegetable broth into the pot, increase the heat to high, and bring the soup to a boil. Cover the pot, reduce the heat to a medium simmer, and allow the soup to cook for about 20-25 minutes or until the broccoli is very tender. Turn off the heat and carefully pour the soup into a food processor and process until smooth (do this in batches if you need to). Pour the soup back into the pot and turn the heat back on medium. Stir in the milk, parmesan cheese, and about 3/4 tsp of salt and 1/2 tsp of pepper (you can always change the amount of salt and pepper to taste). Allow the soup to lightly simmer for another 4-5 minutes. Serve and garnish with bread and/or extra parmesan or cheese of choice, if desired.

Green Tea Shortbread Cookies

I baked these sweet heart shaped green tea shortbread cookies with hopes of creating a cheerful contrast to the gloomy and blustery weather I have experienced lately where I live. I had three packs of Japanese green tea powder left in my cupboard and thought I would give the idea a shot.

As soon as the batch came out of the oven, I impatiently plucked one off the cooling rack, gently tossed it back and forth between my hands in an attempt to cool it down more, and then devoured it. Although I felt foolish for stuffing a hot cookie into my mouth (my slightly scorched tongue didn't let it go), I was very pleased with the perfectly sweet, crisp and buttery flavor that preceded delicate notes of green tea with a finishing crunch from a sugary crystal coating. These green tea shortbread cookies were a definite success and provided a burst of brightness into the house on a rainy day.

Green Tea Shortbread Cookies

makes about 2 dozen (using 3" heart shaped cookie cutter)

1 3/4 cup all-purpose flour

1/2 tsp salt

3 tbsp Japanese green tea powder (found in Asian markets; Matcha green tea powder may also work)

1 cup powdered sugar

1/2 cup unsalted butter (1 stick), cold and cut into small cubes

1/2 tsp vanilla extract

3 large egg yolks

1 cup course granulated sugar or turbinado sugar

1. In a food processor, pulse together the flour, salt, green tea powder, and powdered sugar until well combined. Add the cubed butter and pulse a few times just until the mixture resembles small pebbles.

2. In a small bowl, gently whisk together the vanilla and egg yolks; add the egg mixture into the food processor and pulse until the dough starts to form. Take out the dough and place it on a lightly floured surface. Knead all the bits together a few times until a mass of dough comes together. Pat the dough into a disk, wrap it in plastic, and allow it to chill in the fridge for 30 minutes.

3. Preheat the oven to 350ºF. While the oven is warming up, take out the dough and place it on a lightly floured surface. Sprinkle a little flour on the dough and on a rolling-pin. Roll the dough out until it is about 1/3-inch in thickness. Use a cookie cutter to cut out the dough and then gently toss it in the sugar to coat boat sides. Place the cut cookies on prepared baking sheets lined with parchment paper and bake for 13-15 minutes. When the baking is complete, place the cookies on a wire rack and allow them cool.