Making something out of ‘nothing’
As a performer (generally out of work), I’ve had to find ways to make my food budget work for me.
I have champagne tastes and an ice water budget, so I’ve developed recipes that take humble ingredients and transform them into gourmet meals.
Today was a good example of that. I had boneless chicken breasts, onions and garlic. The fresh vegetable supply is running low, so I had to make something that would be filling and nutritious.
I sauteed the onions and garlic in olive oil until they were soft and added the chicken, salt and marjoram. Next I added some chicken stock I had in the freezer and let it cook until the chicken was cooked through. After the stock had reduced down to just a shallow whisper of liquid, I added some red wine vinegar and cooked it on high until the liquid had concentrated into a delicious reduction.
I served it over farfalle pasta and added bread crumbs ( the poor man’s cheese).
A couple of grinds of pepper and I was a happy lady.
Full belly, happy heart.
Doesn’t take much to make me smile.
AND I still have ice cream in the freezer.
Life is good.