Dinner 9-5-11
Tonight for dinner Jennifer and I made caramelized onions, mashed butternut squash with cinnamon, brown sugar, salt + pepper, and pan seared chicken breast with a Moroccan and French spice rub. Perhaps not the most “classical” meal, but definitely delicious.
For the caramelized onions:
To caramelize the onions, check out this great website with step by step instructions: http://simplyrecipes.com/recipes/how_to_caramelize_onions/ alternatively, follow this very simple list of very simple steps.
1. slice onion in half (separate off the end that nobody wants to eat), then lay each half on its flat side and cut the way you might slice an apple. Repeat step 1 with 4-5 onions, both halves.
2. In a medium-large pan that has been heated, pour a tsp. of olive oil per onion and 1 tbsp of butter.
3. Put the onions in and stir every two minutes until they begin sticking, then every minute, then as often as you need to to keep them from burning on the pan but long enough for them to continue to brown. (This process will take about an hour).
4. pour 1-2 tbsp of balsamic vinegar into the pan and mix for about a minute.
5. serve hot, is enough for 4-5 people to have medium servings.
For the butternut squash:
1. Slice in half long-ways and then clean out the seeds and crud.
2. Melt a tbsp of butter and spread lightly over both halves of the butternut squash.
3. Sprinkle pepper, salt, brown sugar, and cinnamon onto the halves.
4. Place in preheated oven (425 degrees F) for 1 hour or until fork can slide into the squash tenderly.
5. Pour 3/4 of a cup of walnuts into a Cuisinart food processor and mix to a medium-fine powder.
6. Add the warm squash when it is finished (slice it as you might a melon, no rind).
7. Blend together, more blending will equal a smoother consistency.
8. Serve hot, is enough for 3-4 people to have medium-large servings.
For the chicken:
1. Take 2 breasts of chicken and sprinkle a healthy amount of Seasoning Salt, Moroccan spice, and a blend of oregano, basil, and other green herbs you enjoy. We used two mixes one labeled “Moroccan spice” and one labeled “French spice,” I can’t really say what’s in the Moroccan, but think spicy.
2. In a hot pan pour 3-4 tbsp. of olive oil and let it get hot.
3. Place the chicken in the pan and add more spices to the other side if you did not do this on your cutting board.
4. WASH YOUR HANDS :)
5. Once beginning to brown on one side, flip the chicken and cover pan.
6. Cook until browned on both sides and no longer raw inside.
7. Serve hot and enjoy
