Tuesday, February 22, 2011


So I had a job interview today and it consisted of me making sandwiches for 2 hours and serving them to customers. I was surprised that I was working on the floor of this specific fast food place in Boston on my first day in a commercial kitchen; but it was all good and I actually enjoyed my time manning the station.
Still, between the gym, class, the interview, and homework, I did not have time to relax until I got in the kitchen and began making dinner. 
I wasn't really that inspired tonight, and I definitely noticed it with the outcome of my dishes. Lesson learned: if you're gut is unsure about cooking then save the recipe for another day. Cooking is not meant to be a hassle.
Although I have to say it did help relieve some stress.
Here are the recipes for tonight. I flipped through my magazines and adapted 2 recipes to fit the ingredients in our small kitchen.

Yogurt Chicken Kebabs (adapted from Women's Days Specials Eating Light) 
  • 1 cup plain non-fat yogurt (Lebanese)
  • 1 small shallot finely chopped
  • 1/4 ground cumin
  • S & P
  • 1 lb. boneless skinless chicken breasts cut into 1-inch pieces
  1. In a shallow baking dish combine yogurt, shallot, cumin, salt and pepper to taste.
  2. Thread chicken onto skewers and add them to yogurt mixture. Turn to coat them and refrigerate about 20 minutes.
  3. Heat a grill (I have a George Foreman thanks to my roomie!). Oil the grill and cook chicken until fully cooked, 8-10 minutes).

Grilled Zucchini and Carrot (adapted from Cuisine Lite)
  • 3 lbs. small zucchini
  • 3 lbs. organic carrots
  • 1 tbsp. dijon mustard
  • Lemon zest and juice of 1 lime
  • Olive Oil
  • 1 tbsp. crumbled feta cheese
  • 2 tbsp. fresh basil thinly sliced
  • 1/2 tbsp. pine nuts
  • S & P
  1. Preheat grill or large saucepan. Oil grill/saucepan.
  2. Whisk together 2 tbsp. olive oil, dijon mustard, lime juice and zest, S & P in a small bowl.
  3. Quarter or half (depending on size) zucchini and carrots and toss in a bowl with 1 tbsp. olive oil.
  4. Grill zucchini and carrots covered on one side until slightly browned, about 2 mins. Flip and grill on other side 1-2 mins.
  5. Remove zucchini and carrots from heat and toss with vinaigrette (to taste), feta, basil, and pine nuts. Serve.

P.S.: sorry for the bad pictures, I was not up to par today.

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