Monday, October 12, 2015

Back In My Kitchen

It feels like forever since I've been in my kitchen cooking.  I love cooking up a delicious, healthy meal.  I'm trying for at least this week, since I'm back to my "normal week" to eat super healthy and loose some of this chemo weight.  I'm jealous of the ladies in the chemo unit I bond with who have lost 30 pounds since having chemo.  Not quite sure why, but I'm not seeing those side effects.  I think my biggest problem is that I'm so use to working out and I can't because my heart rate goes up so high when I do.  I am finding that I can walk, but I only do so at night with my friend Cathy because it is just too hot during the day.  This afternoon I put my walking shoes on and thought I'd walk around for at least 15 minutes between my study sessions (I'm studying for my boards).  Yea, I only made it to the mailbox and back because it was just to hot.  I did do some lifting of my 8 pound weights though.

So tonight I made the best tasting, most delicious and healthy Roasted Vegetables.  I think that it is hard to get a good tasting, perfectly crunchy yet cooked roasted vegetable dish.  Remember our cooking class from May with my CLT Sisters?  I basically took the recipe that we were given that day, but didn't make and put my touches on it.  You could put this in with some pasta, but it's delicious by itself.  This was so amazing that I actually had seconds and can't wait to have it for a snack or lunch tomorrow.

Tuscan Roasted Vegetables
1 Zucchini, Diced
1 Summer Squash, Diced
1 Cup Cherry Tomatoes
1 Red Onion, Quartered
2 Carrots, peeled and sliced
1/2-1 tsp minced garlic
I drizzled these with LeRoux Tuscan Herb Olive Oil
Added a little dry oregano and basil, salt and pepper.  I think the more salt the better when it comes to vegetables.
I had a half lemon on the counter so I juiced it and added it which I think brought out the flavors

I tossed all ingredients in a bowel, poured them on a baking pan and cooked them on 350 for 25-30 minutes, turning every 10 minutes.

I paired this with leftover grilled chicken which I made a bunch of yesterday.  I have a favorite go to recipe that I love.

Honey Lime Grilled Chicken
3 T soy soauce
2 T honey
LeRoux Lime infused Olive Oil
Juice from 1 lime
1 tsp minced garlic
Salt and Pepper
1/2 tsp red pepper flakes
2 T fresh Cilantro
Combine and let chicken marinate for at least a few hours.
1 pound chicken breast
Grill to perfection

I have to put in a word for a few of my favorite products from MVY.  There is this amazing kitchen store in Vineyard Haven called LeRoux.  There are actually 2 stores.  One with every kitchen supply you could ever dream of and one with food.  Upstairs at the food store they have every kind of olive oil and Balsamic Vinegar you could possible dream of.  I bought some when I initially interviewed in March of 2013.  This summer I didn't leave without more.  I really love their new Sicillian Lemon White Balsamic Vinegar.  I use it as my dressing on salads.  Their website had a sale a few weeks ago and I bought a bunch of them because I love them so much.  Oh I also like the pear one.  It makes for a delicious fall salad.  I'm sure if you search my blog you can find a recipe where I used this.

So today after reading my blog, you might as well gather these ingredients and prepare for tonight's dinner.

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