Sunday, October 31, 2010

The Usual

I keep reading Sarah's blog, which tends to be about really scrumptious-looking baked goods and it makes me hungry every time a new post pops up in Reader. Unfortunately for me, when it comes to food, I'm not a very creative person. With a diet that precludes starch and dairy, I've settled into a very boring dinner routine. I'd guess I eat out two or there times a week. The other times, I'm either dining at work, scarfing down a bad-ass salad at Whole Foods, or eating The Usual™. You, too, can Eat Like A Champion™!

Warning! This is going to be the least-gourmet, least-revolutionary recipe ever.
Another warning! Do not consume if you have spend any time in close quarters with anyone the next day. You will be sweating garlic.

The Usual

1 pkg. - boneless chicken breasts
3 handfuls - green (string) beans
1 bulb - garlic
1/2 c. - chopped almonds
1/4 c. - raisins
1 can - tomato basil soup
1 tsp. - salt
1 tsp. - pepper
2 tbsp. - Frank's Red Hot
5 tbsp. - olive oil

Peel the garlic cloves until you are bored of peeling garlic cloves. Hopefully the result is a large pile of peeled garlic cloves - enough garlic to ward off fans of terrible vampire shows like True Blood. Now, I typically squish all of that garlic in a garlic press, but Alton Brown just did a show about garlic and apparently pressing it's just not a great idea. So instead, chop it into tiny, tiny bits.

Garlic for the win.

Wash the green beans and snap the ends off them all. DO NOT wash the chicken breasts. Washing chicken is actually bad - it is easy to splash salmonella all around your kitchen. The bacteria's going to die when you cook it, so just relax and let's move on.

I actually chopped up some leftover sausage for some added flavor.

Get a pot. Fill it mostly with water. Bring it to a boil. Add a pinch of salt. Add the green beans. Bring back to a boil for about 10 minutes.

Throw all of the chicken into a pan on medium heat on top of a teaspoon or two of olive oil. Season with salt and pepper. Dump in as much garlic as you think you can handle - but save some for the green beans! Sear either side, then cover the pan and reduce the head a little bit so the chicken can cook through. Mmm, garlic.

Beans in the pan. Chicken in the pan. Garlic everywhere!

Once the green beans have softened a bit, add them to a separate saucer/frying pan on medium heat. Add olive oil. Dump in chopped almonds, raisins, remaining chopped garlic. Sautee for 5-8 minutes. Toward the end of the 5-8, uncover the chicken and turn the heat up a bit to give it one last sear.

Quick! Pop the top on the tomato basil, put it in a bowl and microwave 'til warm. SECRET INGREDIENT: add 2 tablespoons (est.) of Frank's Red Hot.

Do not skip this step.

If you do it right, it'll all finish up at the same time. Plate and serve as soon as possible. Serves three, or one Ironman-in-training and one normal person. Yum. Congratulations, you now know how to make the simplest chicken-and-green-beans meal in the history of the modern era.

I think it took me less than four minutes to consume this.