Momference

I just gave a 1 hour talk for the Momference on how to make Time to Eat! It was a global telesummit geared towards moms. I talked about how to stock your pantry, and gave some recipes from the book.

I also wanted to give you the chicken recipe that I made a couple of days ago as well as a roasted curried cauliflower.

Chicken with rosemary, pine nuts and golden raisins:

1 tbs. unsalted butter
2 tbs. olive oil
5 boneless, skinless chicken thighs
3 tsp. chopped rosemary
1 C. toasted pinenuts
1 C. golden raisins
1 C. white wine
salt and pepper

Heat a large nonstick pan on medium high. Add olive oil and butter. When the butter has melted, add chicken and cook for 3 minutes per side. Add rosemary, pinenuts and raisins. Stir to combine. Season with salt and pepper and add white wine. Cover and turn heat down to medium. Cook for 15 minutes or until most of the wine has evaporated.

Roasted curried cauliflower

1 head washed cauliflower, cut into small florets
2 tsp. olive oil
1 tbs. curry powder
1 tsp. kosher salt
1 tsp. ground black pepper

Preheat oven to 500. Line a cookie sheet with aluminum foil. In a large bowl, toss all ingredients together and place on the cookie sheet. Bake for 6 minutes and shake the pan to move the cauliflower around. Cook for an additional 6-8 minutes until cauliflower is golden brown. Serve warm or eat cold.

The chicken with the cauliflower side dish was excellent and quite good as a leftover as well.