My first blog post | foodsciencenerd.com

My Very First Blog Post

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Balsamic chicken, Rainbow Chard, and Caprese salad | foodsciencenerd.com
Balsamic chicken, Rainbow Chard, and Caprese salad

All but one of my coworkers (at BerryLine) glaze over every time I start explaining in scientific babble why one of my baked goods turned out differently than normal.  If that also describes you, you may not like this blog.  But, DON’T LEAVE YET!  If you eat food and like feeling good, you may love this blog.

I’ve had 5 people separately tell me to get a food blog in the past 36 hours, and I’ve run out of excuses not to.  So here it is.  It’ll probably be a slow start because I’m busy, like the rest of the world, and I have about 550 food pictures to work through and blog about.  Woo!  I don’t love writing, and I don’t actually work from recipes when I cook, but I’ll do my best to let you know what I’m eating, why it works (scientifically), and how you can make it.  If I succeed at this, my dream is to publish a cookbook one day… I’m waiting until I get the “R.D.” credentials after my name though.  Much more legit.

To start you off, I’ll let you know how to make the thing in my avatar (I made this 364 days ago, let’s see how well I remember it):

Balsamic Chicken, Rainbow Chard, and Caprese Salad
Serves 1-ish

Chicken:
2 small chicken tenders or 1 breast
1 bulb each shallot and garlic, chopped
1/4 cup Balsamic vinegar
Basil, chopped fine (I like just defrosting 2 frozen basil cubes directly in the pan)
1 tsp Olive oil

  • Mix balsamic, shallots, and garlic (and salt, to taste) and pour into bag or bowl.  Add the chicken and let marinate for at least 10 minutes.
  • Add olive oil to a saute pan over medium heat.
  • Add chicken, cook until browned on first side, flip over, then cook until internal temp reaches 165 F (you may want to turn down the heat to avoid scorching).
  • Add basil just as chicken is reaching temp.  Sprinkle with parmesan as desired.

Swiss Chard:
1 tsp Olive oil
1 clove garlic, chopped
Lots of rainbow chard (or swiss chard, I don’t discriminate)
Pine nuts

  • Cut off ends of chard stalks.
  • Remove leaves from stalks (it’s easiest to just run your hand up the stalk, the leaves will pull right off) and chiffonade them.  Cut the stalks into crescents, like you would celery.
  • Heat oil in a saute pan over medium high heat, toss in garlic when a drop of water sizzles in the pan (watch out, oil splatter hurts!).  Saute for 1 minute.
  • Add stalks and saute for 1 minute, then add leaves (it may not all fit, you can add it in shifts as each batch wilts down) and saute until wilted.
  • Toast pine nuts in a separate pan over medium low heat– watch carefully, they burn fast!
  • Add pine nuts to chard, add salt and balsamic vinegar to taste.

Caprese salad:
1/2 Large, good quality tomato, sliced into rounds (I used a Caspian heirloom from the Brookline Farmers’ Market)
Fresh mozzarella, thinly sliced into rounds
Basil, fresh or freshly defrosted 🙂

  • Layer tomatoes and mozzarella
  • If using fresh basil, chiffonade it
  • Sprinkle basil on top, as well as sea salt and olive oil to taste.

Put it all on a pretty plate and enjoy with a glass of red wine (if you’re over 21).

Bon Appetit!

Balsamic Chicken with Swiss Chard

Balsamic Chicken with Swiss Chard

Ingredients

    For the chicken:
  • 2 small chicken tenders or 1 breast
  • 1 bulb each shallot and garlic, chopped
  • 1/4 cup Balsamic vinegar
  • Basil, chopped fine (I like just defrosting 2 frozen basil cubes directly in the pan)
  • 1 tsp olive oil
  • For the chard:
  • 1 tsp olive oil
  • 1 clove garlic, chopped
  • Lots of rainbow chard (or swiss chard, I don't discriminate)
  • Pine nuts

Directions

    For the chicken:
  1. Mix balsamic, shallots, and garlic (and salt, to taste) and pour into bag or bowl. Add the chicken and let marinate for at least 10 minutes.
  2. Add olive oil to a saute pan over medium heat.
  3. Add chicken, cook until browned on first side, flip over, then cook until internal temp reaches 160 F (you may want to turn down the heat to avoid scorching).
  4. Add basil just as chicken is reaching temp. Sprinkle with Parmesan as desired.
  5. For the chard:
  6. Cut off ends of chard stalks.
  7. Remove leaves from stalks and coarsely chiffonade them. Cut the stalks into crescents, like you would celery.
  8. Heat oil in a saute pan over medium high heat, toss in garlic when a drop of water sizzles in the pan. Saute for 1 minute.
  9. Add stalks and saute for 1 minute, then add leaves and saute until wilted.
  10. Toast pine nuts in a separate pan over medium low heat-- watch carefully, they burn fast!
  11. Add pine nuts to chard, add salt and balsamic vinegar to taste.
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