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Cook Happy Project Week Eleven

Good Evening!

I have done absolutely no cooking this week. In fact, I count it as one of life’s simple pleasures that I can waltz into the grocery store, sans list, and simply select items off the shelf that catch my eye, because I have no one else in my household to report to.

Ah, simple, single-gal meals: A bowl of cottage cheese with fresh blueberries. A large Honeycrisp apple, slathered with peanut butter. A wedge of cheese to accompany baby carrots with store-bought dill dip and a handful of dried apricots. You get the idea. Light fare.

And yet, I find myself drawn back to this project and the accountability it gives me to keep my commitment to a regular home cooking practice, so I don’t fall too far down the well of carry out and microwave meals and snacking through dinner.

That being said, this week I have two recipes to share as a follow-up to my hurried post from two weeks ago: the aforementioned chicken salad and orange streusel cake.

Oh, and one more tool in my joy and contentment toolkit: the podcast (and blog), The Amateur Traveler. From Berlin to Israel to Joshua Tree National Park, there’s surely an episode to suit your personal travel fantasies. 

I wish you healing and happiness in your kitchen this week, mixed with a healthy dose of wanderlust.

Peace.
Ginger

Homemade Chicken Salad
Adapted from Cristina Ferrare’s Big Bowl of Love

Ingredients
2 cups diced chicken breasts 
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons finely chopped scallions
2 teaspoons finely chopped parsley
1-2 teaspoons finely chopped basil 
2 tablespoons finely chopped celery 
2 tablespoons fresh lemon juice

Directions 
Cook two boneless, skinless chicken breasts using the “Whole 30 Perfect Chicken” method:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Generously season both sides of the breasts with salt and pepper.
  • In a large, oven-safe skillet, melt a generous scoop of Ghee over medium-high heat, swirling to coat the pan. Wait a few moments for the fat to heat up, then place the chicken in the pan, rounded-side down, and sear for approximately four minutes.
  • Use kitchen tongs to flip the chicken to the other side, then immediately place the pan in the oven to finish cooking for another 13 minutes. (If you’re using a meat thermometer, the internal temperature of the fully cooked chicken should be 160 degrees Fahrenheit.)
  • Let the meat rest for at least 5 minutes before dicing into bite-sized chunks. Meanwhile, chop and measure out the other ingredients and place in a large mixing bowl. Add the diced chicken and mix everything together. If you have extra chicken, double the other ingredients.
  • This serves beautifully on a piece of whole-grain toast with a slice of tomato and avocado. Enjoy.

Orange Streusel Cake
Adapted from The Joys of Baking

Streusel Ingredients
1/2 cup all-purpose flour 
1/2 cup light brown sugar
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup sliced almonds

Cake Ingredients
6 tablespoons (3/4 stick) unsalted butter, ideally at room temp, plus more for the pan
1 entire seedless navel orange, scrubbed and cut into large chunks
1/4 cup sour cream, ideally at room temp
1 1/2 cups all-purpose flour 
1 teaspoon baking powder 
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
3/4 cup granulated sugar 
2 large eggs, ideally at room temp

Directions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Prepare the streusel: Combine the flour, brown sugar, and salt in a medium mixing bowl. Pour in the melted butter so the mixture clumps together. Add the sliced almonds.
  • Prepare the cake: Generously butter an 8-inch square baking dish. 
  • Place the orange chunks in a food processor and run the blade until they have the consistency of applesauce. You should have approximately 1 cup of orange purée. Mix with the sour cream.
  • In another medium mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
  • Using an electric mixer, beat the butter and granulated sugar together until light and fluffy, approximately 3 to 5 minutes.
  • Add the eggs, one at a time, mixing after each addition.
  • Add half of the flour mixture and beat on low speed until just combined. Beat in the orange mixture, then incorporate the remaining half of the flour mixture.
  • Transfer the batter to the prepared dish and smooth the top. Sprinkle the streusel mixture over the cake batter. Bake until a toothpick inserted into the center of the cake comes out with moist crumbs attached, 40 to 45 minutes.

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