Recipe(s) of the day

Chicken almondine with lemon green beans (Adapted from here.)

• 1/4 c sliver unsalted almonds
• 1 T flour
• 1/4 t smoked paprika
• 2 large boneless, skinless chicken breasts, pounded to 1/2-inch thickness, and cut into several pieces
• 1 lb green beans (it's what they had at the market)
• zest of one lemon
• juice of 1/2 lemon

1. Grind 1/8 cup almonds to a powder using your chopping device of choice (or a mortar and pestle).

2. Combine ground almonds, flour, paprika, salt and pepper. Dredge chicken breasts in this mixture and set aside (I just put them all in a zip lock bag and gave it a shake.

3. Heat a large skillet after spraying it with cooking spray. Sauté chicken for 3ish minutes per side, or until cooked through. Remove from heat.

4. To serve, sprinkle remaining almond slivers over chicken.

5. I served it with brown rice and green beans.


Dilled Tomatoes (Source)

• 4 large vine-ripe tomatoes, halved horizontally and seeded
• Kosher salt and fresh-ground black pepper, to taste
• 1/3 cup extra-virgin olive oil
• 2 shallots, minced
• 2 teaspoons chopped garlic
• 3 tablespoons chopped fresh dill

Preheat a 350-degree oven. Season the tomatoes with salt and pepper. Lay the tomatoes, cut side up, in a single layer in a nonreactive baking dish. Pour the oil over them and sprinkle with shallots, garlic and dill. Turn cut side down and roast 20 minutes or until tomatoes are soft and skins loose. Remove the tomatoes from the oven and let them cool a few minutes. Slip the skins from the tomatoes. Keep the tomatoes warm in their liquid. Serve drizzled with pan liquid.

I served it with grilled swordfish and orzo.

B y the way: A secret to good orzo: Stir in a tablespoon of butter before serving.