two recipes, but not for disaster

Sorry, nothing creative today for the following reasons: 1) I'm still dealing with my blinkin' head cold. 2) It rained all day. 3) I finished reading Reader and Raelynx, Book 4 in Sharon Shinn's The Twelve Houses series, late last night. I believe it's the last of that particular series (unless she finds a way to revisit it), and although it definitely provided a satisfying conclusion that neatly wrapped up the various subplots set in motion as early as Book 1, I now feel as though I've said good-bye to a handful of very dear friends--a testament to Shinn's skillful characterization. I've read 5 of Shinn's novels so far, and although they fall in the fantasy genre, and although many of the characters possess mythical, mystical abilities, the author managers to render them as believably human, flawed yet not incapable of reform or redemption. Anyway, I guess I wasn't quite ready to bid farewell to that fictional realm; consequently, I went about generally sluggish and mopey today.

Back in the real world, while grocery shopping at Loblaws today, I noticed a recipe on the last page of this week's flyer. I thought to myself that it looked like something James might enjoy, so I added the ingredients to my list and made it for supper. Here's the recipe as it appeared in the flyer:

Pecan and Pear Salad

1 pkg (100 g) no name Pecans
10 cups (2.5L) loosely packed PC organics Field Greens Salad Mix
1 pear, cored and diced (skin on)
3 1/2 oz. (105 g) blue cheese, crumbled
1/2 cup (125 mL) PC Vinaigrette - Honey Pear

1. In nonstick frying pan, toast pecans over medium heat until golden and fragrant, stirring occasionally, about 8 to 10 minutes. Set aside to cool.
2. In large salad bowl, gently toss greens, pears, blue cheese and nuts. Add vinaigrette; toss to coat. Divide among six plates. Garnish with additional sliced pear, if desired.

Of course, being me, I didn't precisely follow the recipe as is. For one thing, my non-stick frying pan was in the dishwasher, and I was too lazy to haul it out and wash it by hand (I didn't run the dishwasher because it wasn't yet full), so I toasted the pecans in a tray in my toaster oven for about 3 or 4 minutes. (I'm not persuaded that toasting the pecans is necessary.) Second, I didn't use PC Organics salad: I couldn't find it. I used another brand's Spring Mix. Third, I just eyeballed the amount of salad and dressing. Fourth, I don't like the strong smell of blue cheese, and I had some medium cheddar at home, so I cubed that and threw it in.

I'm happy I tried it: it got a thumbs up, so I'll make it again sometime.

Here's a second recipe; this one's from the Men's Health site:

Pasta with Chicken and Spinach

8 oz. Skinless Chicken Breasts
2 oz. Enriched Linguine Noodles
2 Tbsp. Parmesan Cheese - Shredded
2 Garlic Cloves
2 Cups Green Giant Plain Cut Spinach
1/2 tsp. Oregano
1 cup Hunt-Wesson Tomato Sauce
2 tsp. Olive Oil

1. Cook pasta until tender, about 8 to 10 min.
2. Clean and trim chicken of visible fat. Slice into thin strips. Chop garlic.
3. Microwave spinach for 4 minutes and drain off liquid.
4. In a non-stick skillet, add oil and garlic. Sauté until garlic is soft.
5. Add chicken and cook for 10 minutes or until meat is no longer pink.
6. Add remaining ingredients and simmer for 7 to 10 minutes. Serve hot.

My version of this one goes something like this: Bake chicken and serve on the side so as to please both carnivores and vegetarians. I think the original recipe conceives of the spinach as frozen, but so far I've always used fresh spinach, thereby eliminating step #3. I purchase the Catelli whole wheat linguine or spaghetti noodles, use Hunt's tomato sauce, and substitute canola oil for olive oil. (I've learned that when I sauté garlic, I have to watch it very closely so it doesn't become charred remnants.)

I won't say the kitchen is my favorite place--that would be a blatant lie--but I think I'm finally beginning to make my peace with it.