Last night I made Chicken Cutlets with Parsley and Capers, from Apples for Jam by Tessa Kiros. It's a nifty cookbook given to me for Christmas by Jennifer. It is described by its publisher as "a keepsake cookbook filled with savory recipes woven together by a rainbow of colors, memories, and lavish full-color photography." That is absolutely accurate!
This is a perfect mid-week recipe because it takes ten minutes and uses stuff you probably already have in your fridge. The tangy lemon juice mixes perfectly with the vinegar-y capers and the parsley smoothes everything out. I paired it with the most perfect roast potatoes I've ever made (according to Hubs), frozen spinach (which I have determined tastes better than fresh spinach and doesn't leave that film on the teeth) and leftover sauteed cauliflower (my other favorite recipe from Apples for Jam!)
Just in case you're wondering, here is how I made my perfect roasted potatoes. Cut medium-sized red taters into about sixths. Dump them in a big tupperware, drizzle with olive oil and house seasoning, put a top on the tupperware and shake like a polaroid picture. Then lay everything on a cookie sheet that's been sprayed with cooking spray. Cook at 450 degrees for about 30 minutes or until brown all over. They will be crispy and salty on the outside, totally soft and delicious on the inside. So easy a chimpanzee could do it.
i have seen that cookbook and it looks like a good one! and those potatoes sound delicious.
ReplyDeletei second that cauliflower.
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