I decided to make what I like.. so I stopped by the store on the way home,
and was all ready to make my first entire meal sans cookbook. It was just
for hubby and me, the kids ate before I got home. (lucky kids).. I intended
to make:

-boneless skinless chicken breasts sauteed in olive oil, garlic and those
little sweet onions (not green onions and not pearl onions.. i forget the
name)
-fresh baby spinach leaves, sauteed in olive oil with black pepper (again,
this isn't intended to be gourmet, it is just what my tastebuds like)
-steamed cauliflower florets with diced red pepper
-steamed asparagus with butter and lemon juice

What I actually made, however, was:

-boneless skinless chicken breasts that were raw (yes, raw!) in the middle,
with burned garlic, and little onions. I put plenty of olive oil in the pan,
and yet when I lifted them to turn them over.. I ripped some of the flesh
off, as it stuck to the pan. haha
-spinach leaves, but only one serving. Who knew it would shrink so much? I
am tempted to email the FDA and ask them to require manufacturers to put on
the package: WARNING: Shrinkage does occur, and all the viagra in the world
isn't going to correct this.
-cauliflower florets and stalk, with diced, mushy red pepper. By the time I
cut off all the black spots, there wasn't much left of the cauliflower, so I
added chopped up stalk.
-steamed asparagus with butter and lemon juice, that actually turned out
great! <gasp>

So.. hubby and I fought over the spinach and asparagus, then flipped a coin
for pizza or chinese. I won.. so it was chinese.

Ok, so bring on all the shame as well as the tips!
lucy

"Lucy" > wrote in message
. com...
> I decided to make what I like.. so I stopped by the store on the
way home,
> and was all ready to make my first entire meal sans cookbook. It was
just
> for hubby and me, the kids ate before I got home. (lucky kids).. I
intended
> to make:
>
> -boneless skinless chicken breasts sauteed in olive oil, garlic and
those
> little sweet onions (not green onions and not pearl onions.. i
forget the
> name)
> -fresh baby spinach leaves, sauteed in olive oil with black pepper
(again,
> this isn't intended to be gourmet, it is just what my tastebuds
like)
> -steamed cauliflower florets with diced red pepper
> -steamed asparagus with butter and lemon juice
>
> What I actually made, however, was:
>
> -boneless skinless chicken breasts that were raw (yes, raw!) in the
middle,
> with burned garlic, and little onions. I put plenty of olive oil in
the pan,
> and yet when I lifted them to turn them over.. I ripped some of the
flesh
> off, as it stuck to the pan. haha
> -spinach leaves, but only one serving. Who knew it would shrink so
much? I
> am tempted to email the FDA and ask them to require manufacturers to
put on
> the package: WARNING: Shrinkage does occur, and all the viagra in
the world
> isn't going to correct this.
> -cauliflower florets and stalk, with diced, mushy red pepper. By the
time I
> cut off all the black spots, there wasn't much left of the
cauliflower, so I
> added chopped up stalk.
> -steamed asparagus with butter and lemon juice, that actually turned
out
> great! <gasp>
>
> So.. hubby and I fought over the spinach and asparagus, then flipped
a coin
> for pizza or chinese. I won.. so it was chinese.
>
> Ok, so bring on all the shame as well as the tips!
> lucy

You may have had the heat too high. Also I wouldn't recommend olive
oil for cooking. Common vegetable (soybean) oil or corn oil is better
for frying or sauteeing. Also, a well seasoned cast iron or a
non-stick coated skillet is what works best for doing this. You may
have been able to save the chicken with a little more time cooking
time. Garlic browns very fast in a frying pan and it is VERY easy to
overcook it. Then it tastes yucky! I know. But mistakes are learning
lessons.

Lucy, I think you are wonderful and courageous. And your dinner doesn't
sound too bad. We all had and sometimes have some cooking experiences that
were not so pleasant. You learn from them. Just keep cooking and we'll all
be looking for your recipes soon.
Elly


"Sam D." > wrote in message
...
>
> "Lucy" > wrote in message
> . com...
> > I decided to make what I like.. so I stopped by the store on the
> way home,
> > and was all ready to make my first entire meal sans cookbook. It was
> just
> > for hubby and me, the kids ate before I got home. (lucky kids).. I
> intended
> > to make:
> >
> > -boneless skinless chicken breasts sauteed in olive oil, garlic and
> those
> > little sweet onions (not green onions and not pearl onions.. i
> forget the
> > name)
> > -fresh baby spinach leaves, sauteed in olive oil with black pepper
> (again,
> > this isn't intended to be gourmet, it is just what my tastebuds
> like)
> > -steamed cauliflower florets with diced red pepper
> > -steamed asparagus with butter and lemon juice
> >
> > What I actually made, however, was:
> >
> > -boneless skinless chicken breasts that were raw (yes, raw!) in the
> middle,
> > with burned garlic, and little onions. I put plenty of olive oil in
> the pan,
> > and yet when I lifted them to turn them over.. I ripped some of the
> flesh
> > off, as it stuck to the pan. haha
> > -spinach leaves, but only one serving. Who knew it would shrink so
> much? I
> > am tempted to email the FDA and ask them to require manufacturers to
> put on
> > the package: WARNING: Shrinkage does occur, and all the viagra in
> the world
> > isn't going to correct this.
> > -cauliflower florets and stalk, with diced, mushy red pepper. By the
> time I
> > cut off all the black spots, there wasn't much left of the
> cauliflower, so I
> > added chopped up stalk.
> > -steamed asparagus with butter and lemon juice, that actually turned
> out
> > great! <gasp>
> >
> > So.. hubby and I fought over the spinach and asparagus, then flipped
> a coin
> > for pizza or chinese. I won.. so it was chinese.
> >
> > Ok, so bring on all the shame as well as the tips!
> > lucy
>
> You may have had the heat too high. Also I wouldn't recommend olive
> oil for cooking. Common vegetable (soybean) oil or corn oil is better
> for frying or sauteeing. Also, a well seasoned cast iron or a
> non-stick coated skillet is what works best for doing this. You may
> have been able to save the chicken with a little more time cooking
> time. Garlic browns very fast in a frying pan and it is VERY easy to
> overcook it. Then it tastes yucky! I know. But mistakes are learning
> lessons.
>
>

"Lucy" > wrote in message
. com...
> I decided to make what I like.. so I stopped by the store on the way
home,
> and was all ready to make my first entire meal sans cookbook. It was just
> for hubby and me, the kids ate before I got home. (lucky kids).. I
intended
> to make:
>
> -boneless skinless chicken breasts sauteed in olive oil, garlic and those
> little sweet onions (not green onions and not pearl onions.. i forget the
> name)
> -fresh baby spinach leaves, sauteed in olive oil with black pepper (again,
> this isn't intended to be gourmet, it is just what my tastebuds like)
> -steamed cauliflower florets with diced red pepper
> -steamed asparagus with butter and lemon juice
>
> What I actually made, however, was:
>
> -boneless skinless chicken breasts that were raw (yes, raw!) in the
middle,
> with burned garlic, and little onions. I put plenty of olive oil in the
pan,
> and yet when I lifted them to turn them over.. I ripped some of the flesh
> off, as it stuck to the pan. haha
> -spinach leaves, but only one serving. Who knew it would shrink so much? I
> am tempted to email the FDA and ask them to require manufacturers to put
on
> the package: WARNING: Shrinkage does occur, and all the viagra in the
world
> isn't going to correct this.
> -cauliflower florets and stalk, with diced, mushy red pepper. By the time
I
> cut off all the black spots, there wasn't much left of the cauliflower, so
I
> added chopped up stalk.
> -steamed asparagus with butter and lemon juice, that actually turned out
> great! <gasp>
>
> So.. hubby and I fought over the spinach and asparagus, then flipped a
coin
> for pizza or chinese. I won.. so it was chinese.
>
> Ok, so bring on all the shame as well as the tips!
> lucy

Lucy,
Good for you! The results aren't as important as your willingness to try,
and try again. At least in the beginning! lol
About the chicken: with chicken, and pretty much most meats, you will find
that if you use it straight out of the fridge it will stick way worse than
if you set it out on the counter for 10 or 15 minutes before you cook. It
also helps if you pound them out slightly, so that they're an even
thickness. When you think they're done, press your index finger into one. It
should be firm, but not hard.
Garlic burns fast, so unless you're braising (adding liquid) don't add it in
the beginning. The little onions...are you talking about scallions?
Say it with me....greens shrink! ;-)
Veggies are a very subjective thing. For example, when I'm having dinner at
my mom's, and we're serving green beans, I will take my portion out of the
pan about 5 minutes before she shuts it off. I prefer a bit of crispness in
most all veggies. The butter and lemon were a great idea for the asparagus!
I love that combination. I also like to add a little fresh rosemary to the
pan, and maybe some pine nuts.
For another night, you could try pounding out the breasts to about 1/3 inch
thick. They'll cook quickly and evenly. Season some flour with salt &
pepper, and lightly dredge the breasts. Heat your pan over med-high heat and
add 2 tbsp of butter and 2 of olive oil. Sauté the chicken until golden on
each side (about 5-7 minutes total) and remove to a baking pan. Top each
breast with a couple sage leaves, a slice of prosciutto and a slice of
provolone cheese. To the skillet add 1 thinly sliced onion, and about 1/4
cup of minced garlic. Sauté for 1 minute and add 4 sage leaves (or 1 tbsp
rubbed sage), and 1/2 cup each white wine and chicken stock. (Go ahead and
buy some Pacific chicken broth at the store for this). Simmer until onions
are tender and then pour over the breasts. Pop into a 350*f oven for 10
minutes. Serve with linguini tossed with olive oil, butter, parmesan, and
black pepper. You can also serve some green beans, asparagus, or zucchini.
It's really easy, and impresses about anyone who tastes it.

kimberly

Lucy wrote:
> I decided to make what I like.. so I stopped by the store on the way
> home, and was all ready to make my first entire meal sans cookbook.
> It was just for hubby and me, the kids ate before I got home. (lucky
> kids).. I intended to make:
>
> -boneless skinless chicken breasts sauteed in olive oil, garlic and
> those little sweet onions (not green onions and not pearl onions.. i
> forget the name)
> -fresh baby spinach leaves, sauteed in olive oil with black pepper
> (again, this isn't intended to be gourmet, it is just what my
> tastebuds like)
> -steamed cauliflower florets with diced red pepper
> -steamed asparagus with butter and lemon juice
>
> What I actually made, however, was:
>
> -boneless skinless chicken breasts that were raw (yes, raw!) in the
> middle, with burned garlic, and little onions. I put plenty of olive
> oil in the pan, and yet when I lifted them to turn them over.. I
> ripped some of the flesh off, as it stuck to the pan. haha
> -spinach leaves, but only one serving. Who knew it would shrink so
> much? I am tempted to email the FDA and ask them to require
> manufacturers to put on the package: WARNING: Shrinkage does occur,
> and all the viagra in the world isn't going to correct this.
> -cauliflower florets and stalk, with diced, mushy red pepper. By the
> time I cut off all the black spots, there wasn't much left of the
> cauliflower, so I added chopped up stalk.
> -steamed asparagus with butter and lemon juice, that actually turned
> out great! <gasp>
>
> So.. hubby and I fought over the spinach and asparagus, then flipped
> a coin for pizza or chinese. I won.. so it was chinese.
>
> Ok, so bring on all the shame as well as the tips!
> lucy


I loved that story! ROFL. I've made some incredibly horrible meals in the
past too, Lucy. I think your pan was too hot, causing the garlic to burn
and the outsides of the chicken to brown before the inside got a chance to
warm up. <g> In all honesty, chicken can be a tricky thing when you sautee
it in a pan.

I make an easy chicken courdon (sp?) bleu where I take a boneless skinless
chicken breast, pound it flat then place ham and swiss cheese on half of the
top, fold it over and bread it, but even though I've made it about 20 times,
I sometimes *still* don't get it done enough in the center.

Any kind of greens shrink to less than half of what they were all fluffy and
fresh in the package. Many veggies do, actually. Broccoli shrinks,
cauliflower shrinks, mushrooms (not a veggie) shrink. Buy extra and even
though you fill your steamer to the brim, you'll be amazed at how much it
goes down. And if you accidentally put in too much, the bonus is LEFTOVERS!
(Leftover spinach is great in an omelette!)

Great job on the asparagus! I like butter and lemon on mine too. What I've
also done in the past, after I lightly steam the asparagus is put it in a
baking dish (with butter and lemon) and sprinkle parmesan cheese on top of
that and add a light sprinkle of breadcrumbs; then broil 'til the
breadcrumbs turn a light brown. It's just for a little change of pace and
it's SOOOOO good.

Good luck with further cooking adventures and let us know how it all turns
out!

kili

hi lucy! I loved your story - lol at the spinach needing viagra! I
agree, the pan was probably too hot for the chicken - its needs to be
cooked gently! Also, either throw the garlic in later or fry it, take
it out and then add it again later!

Jane
www.embracingwomenshealth.com

LAZY Lucy wrote:

> I decided to make what I like.. so I stopped by the store on the way
home,
> and was all ready to make my first entire meal sans cookbook. It was just
> for hubby and me, the kids ate before I got home. (lucky kids).. I
intended
> to make:
>
> -boneless skinless chicken breasts sauteed in olive oil, garlic and those
> little sweet onions (not green onions and not pearl onions.. i forget the
> name)
> -fresh baby spinach leaves, sauteed in olive oil with black pepper (again,
> this isn't intended to be gourmet, it is just what my tastebuds like)
> -steamed cauliflower florets with diced red pepper
> -steamed asparagus with butter and lemon juice
>
> What I actually made, however, was:
>
> -boneless skinless chicken breasts that were raw (yes, raw!) in the
middle,
> with burned garlic, and little onions. I put plenty of olive oil in the
pan,
> and yet when I lifted them to turn them over.. I ripped some of the flesh
> off, as it stuck to the pan. haha
> -spinach leaves, but only one serving. Who knew it would shrink so much? I
> am tempted to email the FDA and ask them to require manufacturers to put
on
> the package: WARNING: Shrinkage does occur, and all the viagra in the
world
> isn't going to correct this.
> -cauliflower florets and stalk, with diced, mushy red pepper. By the time
I
> cut off all the black spots, there wasn't much left of the cauliflower, so
I
> added chopped up stalk.
> -steamed asparagus with butter and lemon juice, that actually turned out
> great! <gasp>
>
> So.. hubby and I fought over the spinach and asparagus, then flipped a
coin
> for pizza or chinese. I won.. so it was chinese.
>
> Ok, so bring on all the shame as well as the tips!
> lucy


Now why am I not surprised that your cooking skills are little better than
your Usenet posting habits?

--
Best
Greg

-steamed asparagus with butter and lemon juice, that actually turned
out
great! <gasp>

Lucy,
If you cook once a week, and come up with one good new recipe each
time, after a year, you'll have 52 good recipes. Also, since the
spinach worked except for amount, you really got two good ones.

The chicken was probably closer than you think. Brown it on high
at first, but turn it down and let it simmer after you turn it. It only
takes a couple minutes to brown, so be careful. Then as soon as you
flip it, turn it down. If the pan is even moderately heavy, it will
hold enough heat to do the job. Also, I'm not sure what you mean by
plenty of oil, but you shouldn't need much. You can always add more if
needed, but you can't take it out. One thing that can help it to use
smaller pieces. The presentation isn't as nice as whole breasts, but it
is far easier to cook evenly.

Dean G.

"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote in
message .net...
>
> Now why am I not surprised that your cooking skills are little
better than
> your Usenet posting habits?


Maybe it was not so wise for some people here to have encouraged a
novice cook to start out by winging it without following recipes.

When I was in the business of repairing office machines, I loved
people who would do something similar to this. They were the ones who
would need service immediately after buying a machine they knew little
or nothing about and could not be bothered with following an
instruction manual.

"Lucy" > wrote in message
. com...

Lucy, first of all, as other have already said - good for you for trying
this! It isn't going to all turn out great the first time, but then, that's
the whole idea, right - to learn? Sounds like the asparagus and
spinach were just fine, so it's just the chicken that needs a little work.
Two out of three isn't bad at all!

Now...
>
> -boneless skinless chicken breasts that were raw (yes, raw!) in the
middle,
> with burned garlic, and little onions. I put plenty of olive oil in the
pan,
> and yet when I lifted them to turn them over.. I ripped some of the flesh
> off, as it stuck to the pan. haha

You've already heard from others that this sounds like a case of
a too-hot pan, so I won't repeat that. Here again is where a
thermometer, at least initially, may be of some help (at least so that
you don't take chicken off the heat while still raw in the middle), but
eventually this will get to be one of those times when you really won't
find much use for the thermometer. Garlic is also a bit tricky, as it
DOES burn easily - and even when it doesn't burn, garlic changes
its flavor when cooked, so you may want to change the order of
things or at least add to it.

What I'd recommend for something like this is to start with the
olive oil (or whatever oil you like, really) over medium heat, and
adding minced garlic, onions, shallots, etc. first. Should the
garlic burn right away, the oil is definitely too hot - remember,
MEDIUM heat. What should happen is that these items will
sizzle a bit and start to release a very nice aroma; the onions
will turn soft and translucent. This should only take a couple of
minutes, tops. At this point, add the chicken breasts (seasoned,
right?) and keep an eye on things. Make sure nothing is sticking
- you can shake the pan a bit, or lift the chicken a little bit to
make sure. Flip the meat as needed to get it to cook nice
and evenly, browning both sides as you like.

Now, one more thing re the garlic - adding garlic up front like
this, and letting it cook with the chicken the whole time, generally
does NOT give you much in the way of what you might think
of as "garlic flavor". As garlic cooks, it gets sweet and nutty,
as opposed to staying "hot"; if you want the sharper "fresh
garlic" flavor AND the more subtle cooked garlic taste, then
you can just add a bit more minced garlic at the end, just before
you remove the chicken from the heat.


> -spinach leaves, but only one serving. Who knew it would shrink so much? I
> am tempted to email the FDA and ask them to require manufacturers to put
on
> the package: WARNING: Shrinkage does occur, and all the viagra in the
world
> isn't going to correct this.

ROTFL...

Yes, spinach is amazing stuff in this regard. A huge pile of
fresh spinach shrinks to virtually nothing, and quickly; it's also
one of those things that's very easy to overcook. When steaming
spinach or cooking it in oil or whatever, it's good to do that
just before you're ready to serve the meal - put the spinach
onto the heat, and then it's ready pretty much as soon as it's
wilted. If you're sauteeing it in olive oil, as you did (and by the
way, it sounds great - cooking to your tastebuds is just fine!),
it's roughly "add the spinach, turn to coat with the oil, hey it's
DONE!".


Bob M.

Lucy wrote in message ...
>I decided to make what I like.. so I stopped by the store on the way home,
>and was all ready to make my first entire meal sans cookbook. It was just
>for hubby and me, the kids ate before I got home. (lucky kids).. I intended
>to make:
>
>-boneless skinless chicken breasts sauteed in olive oil, garlic and those
>little sweet onions (not green onions and not pearl onions.. i forget the
>name)
>-fresh baby spinach leaves, sauteed in olive oil with black pepper (again,
>this isn't intended to be gourmet, it is just what my tastebuds like)
>-steamed cauliflower florets with diced red pepper
>-steamed asparagus with butter and lemon juice
>
>What I actually made, however, was:
>
>-boneless skinless chicken breasts that were raw (yes, raw!) in the middle,
>with burned garlic, and little onions. I put plenty of olive oil in the
pan,
>and yet when I lifted them to turn them over.. I ripped some of the flesh
>off, as it stuck to the pan. haha

you have to get the pan really hot to saute meat like that. it helps to have
cookware that is not non-stick.

>-spinach leaves, but only one serving. Who knew it would shrink so much? I
>am tempted to email the FDA and ask them to require manufacturers to put on
>the package: WARNING: Shrinkage does occur, and all the viagra in the world
>isn't going to correct this.
>-cauliflower florets and stalk, with diced, mushy red pepper. By the time I
>cut off all the black spots, there wasn't much left of the cauliflower, so
I
>added chopped up stalk.
>-steamed asparagus with butter and lemon juice, that actually turned out
>great! <gasp>
>
>So.. hubby and I fought over the spinach and asparagus, then flipped a coin
>for pizza or chinese. I won.. so it was chinese.
>
>Ok, so bring on all the shame as well as the tips!
>lucy
>
>




----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
---= East/West-Coast Server Farms - Total Privacy via Encryption =---

"Sam D." > wrote in message
...
>
> "Gregory Morrow"
> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote in
> message .net...
>>
>> Now why am I not surprised that your cooking skills are little
> better than
>> your Usenet posting habits?
>
>
> Maybe it was not so wise for some people here to have encouraged a
> novice cook to start out by winging it without following recipes.
>
> When I was in the business of repairing office machines, I loved
> people who would do something similar to this. They were the ones who
> would need service immediately after buying a machine they knew little
> or nothing about and could not be bothered with following an
> instruction manual.
>
Sam,
Guilty as charged.. heh.
lucy, owner of way way too many computers she's messed up.

> wrote in message
oups.com...
> -steamed asparagus with butter and lemon juice, that actually turned
> out
> great! <gasp>
>
> Lucy,
> If you cook once a week, and come up with one good new recipe each
> time, after a year, you'll have 52 good recipes. Also, since the
> spinach worked except for amount, you really got two good ones.
>
> The chicken was probably closer than you think. Brown it on high
> at first, but turn it down and let it simmer after you turn it. It only
> takes a couple minutes to brown, so be careful. Then as soon as you
> flip it, turn it down. If the pan is even moderately heavy, it will
> hold enough heat to do the job. Also, I'm not sure what you mean by
> plenty of oil, but you shouldn't need much. You can always add more if
> needed, but you can't take it out. One thing that can help it to use
> smaller pieces. The presentation isn't as nice as whole breasts, but it
> is far easier to cook evenly.
>
> Dean G.
Dean,
Thank you for the help. Ya.. I figured the flame was too high.. but it was
still pretty low. So.. maybe I should have added water or something?
The thickness of the pan I used was 18/10, so I'm not sure if that
constitutes thick or thin, for a cooking pan. <?>
As for oil.. I didn't measure.. I went around the pan about three times, in
a circle.. with extra virgin olive oil. Someone else suggested pounding them
flat, which would prolly work too. They were pretty thick. At least now I
know..
Thanks again!
lucy

"Bob Myers" > wrote in message
...
>
> "Lucy" > wrote in message
> . com...
>
> Lucy, first of all, as other have already said - good for you for trying
> this! It isn't going to all turn out great the first time, but then,
> that's
> the whole idea, right - to learn? Sounds like the asparagus and
> spinach were just fine, so it's just the chicken that needs a little work.
> Two out of three isn't bad at all!
>
> Now...
>>
>> -boneless skinless chicken breasts that were raw (yes, raw!) in the
> middle,
>> with burned garlic, and little onions. I put plenty of olive oil in the
> pan,
>> and yet when I lifted them to turn them over.. I ripped some of the flesh
>> off, as it stuck to the pan. haha
>
> You've already heard from others that this sounds like a case of
> a too-hot pan, so I won't repeat that. Here again is where a
> thermometer, at least initially, may be of some help (at least so that
> you don't take chicken off the heat while still raw in the middle), but
> eventually this will get to be one of those times when you really won't
> find much use for the thermometer. Garlic is also a bit tricky, as it
> DOES burn easily - and even when it doesn't burn, garlic changes
> its flavor when cooked, so you may want to change the order of
> things or at least add to it.

Bob.. Thanks. Ya, the garlic was really gross! heh..

> What I'd recommend for something like this is to start with the
> olive oil (or whatever oil you like, really) over medium heat, and
> adding minced garlic, onions, shallots, etc. first. Should the
> garlic burn right away, the oil is definitely too hot - remember,
> MEDIUM heat. What should happen is that these items will
> sizzle a bit and start to release a very nice aroma; the onions
> will turn soft and translucent. This should only take a couple of
> minutes, tops. At this point, add the chicken breasts (seasoned,
> right?) and keep an eye on things. Make sure nothing is sticking
> - you can shake the pan a bit, or lift the chicken a little bit to
> make sure. Flip the meat as needed to get it to cook nice
> and evenly, browning both sides as you like.

My stove is gas, and the flame was pretty low.. I think I'll get it
eventually thru trial and error.. (but the trials and the errors really bug
me!) ..
seasoned? I keep my seasonings in the salt shaker <grin>
Nah, I'm kidding, although I haven't had to explain that to you
I have seasonings.. but didn't know what would taste good on the chicken, so
I left it plain. Glad I didn't waste any now.. as the dog got the chicken
breasts. How do you do chicken breasts?

>
> Now, one more thing re the garlic - adding garlic up front like
> this, and letting it cook with the chicken the whole time, generally
> does NOT give you much in the way of what you might think
> of as "garlic flavor". As garlic cooks, it gets sweet and nutty,
> as opposed to staying "hot"; if you want the sharper "fresh
> garlic" flavor AND the more subtle cooked garlic taste, then
> you can just add a bit more minced garlic at the end, just before
> you remove the chicken from the heat.
>
>
>> -spinach leaves, but only one serving. Who knew it would shrink so much?
>> I
>> am tempted to email the FDA and ask them to require manufacturers to put
> on
>> the package: WARNING: Shrinkage does occur, and all the viagra in the
> world
>> isn't going to correct this.
>
> ROTFL...
>
> Yes, spinach is amazing stuff in this regard. A huge pile of
> fresh spinach shrinks to virtually nothing, and quickly; it's also
> one of those things that's very easy to overcook. When steaming
> spinach or cooking it in oil or whatever, it's good to do that
> just before you're ready to serve the meal - put the spinach
> onto the heat, and then it's ready pretty much as soon as it's
> wilted. If you're sauteeing it in olive oil, as you did (and by the
> way, it sounds great - cooking to your tastebuds is just fine!),
> it's roughly "add the spinach, turn to coat with the oil, hey it's
> DONE!".
>
THAT is where I screwed up. Oh man, Bob.. lol
I dumped the bag of spinach in there, and kept stirring.. and I'd go off and
do something else, and come back and stir.. and stir.. and watched it
disappear right before my eyes. Kinda like watching Fabio morph into Barney
Fife or something..
I'm going to gear up and try again this weekend sometime.. Thanks!
lucy

"Saerah" > wrote in message
...
>
> Lucy wrote in message ...
>>I decided to make what I like.. so I stopped by the store on the way
>>home,
>>and was all ready to make my first entire meal sans cookbook. It was just
>>for hubby and me, the kids ate before I got home. (lucky kids).. I
>>intended
>>to make:
>>
>>-boneless skinless chicken breasts sauteed in olive oil, garlic and those
>>little sweet onions (not green onions and not pearl onions.. i forget the
>>name)
>>-fresh baby spinach leaves, sauteed in olive oil with black pepper (again,
>>this isn't intended to be gourmet, it is just what my tastebuds like)
>>-steamed cauliflower florets with diced red pepper
>>-steamed asparagus with butter and lemon juice
>>
>>What I actually made, however, was:
>>
>>-boneless skinless chicken breasts that were raw (yes, raw!) in the
>>middle,
>>with burned garlic, and little onions. I put plenty of olive oil in the
> pan,
>>and yet when I lifted them to turn them over.. I ripped some of the flesh
>>off, as it stuck to the pan. haha
>
> you have to get the pan really hot to saute meat like that. it helps to
> have
> cookware that is not non-stick.

Thanks, Saerah.. (Is middle posting allowed?) LOL (kidding!)
I actually did the chicken breasts in a pan that wasn't teflon.. stainless
steel.
I was thinking I should have used teflon, but you're saying I shouldn't? The
trick is getting the pan hotter?
Should I add liquid or something besides olive oil next time?
I had chicken breast once that was, imo, to die for.. didn't have a lot of
stuff on it.. hint of garlic and onion, and a very light, clear sauce.. I
was trying to duplicate it. heh
lucy

>>-spinach leaves, but only one serving. Who knew it would shrink so much? I
>>am tempted to email the FDA and ask them to require manufacturers to put
>>on
>>the package: WARNING: Shrinkage does occur, and all the viagra in the
>>world
>>isn't going to correct this.
>>-cauliflower florets and stalk, with diced, mushy red pepper. By the time
>>I
>>cut off all the black spots, there wasn't much left of the cauliflower, so
> I
>>added chopped up stalk.
>>-steamed asparagus with butter and lemon juice, that actually turned out
>>great! <gasp>
>>
>>So.. hubby and I fought over the spinach and asparagus, then flipped a
>>coin
>>for pizza or chinese. I won.. so it was chinese.
>>
>>Ok, so bring on all the shame as well as the tips!
>>lucy
>>
>>
>
>
>
>
> ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet
> News==----
> http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000
> Newsgroups
> ---= East/West-Coast Server Farms - Total Privacy via Encryption =---

On Sat, 29 Jan 2005 03:15:34 GMT, "Lucy" > wrote:

>I'm going to gear up and try again this weekend sometime.. Thanks!
>lucy

Lucy, I am going to recommend another book for you.

Learning to Cook With Marion Cunningham.

She got the inspiration for this book, from her classes on teaching
adults how to cook. I find it very readable, and the instructions are
incredibly clear.
The recipes are great as well.

Christine

"Christine Dabney" > wrote in message
...
> On Sat, 29 Jan 2005 03:15:34 GMT, "Lucy" > wrote:
>
>>I'm going to gear up and try again this weekend sometime.. Thanks!
>>lucy
>
> Lucy, I am going to recommend another book for you.
>
> Learning to Cook With Marion Cunningham.
>
> She got the inspiration for this book, from her classes on teaching
> adults how to cook. I find it very readable, and the instructions are
> incredibly clear.
> The recipes are great as well.
>
> Christine
Christine,
Thanks! I'll get it. I tried to find another one at Barnes and Noble and
couldn't.. so I'm going to just look for this one on good ole amazon.com..
tomorrow. bedtime for bonzo soon.
lucy

What did she do wrong?

Lucy wrote:
> "Sam D." > wrote in message
> ...
>>
>> "Gregory Morrow"
>> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote in
>> message .net...
>>>
>>> Now why am I not surprised that your cooking skills are little
>>> better than your Usenet posting habits?
>>
>>
>> Maybe it was not so wise for some people here to have encouraged a
>> novice cook to start out by winging it without following recipes.
>>
>> When I was in the business of repairing office machines, I loved
>> people who would do something similar to this. They were the ones who
>> would need service immediately after buying a machine they knew
>> little or nothing about and could not be bothered with following an
>> instruction manual.
>>
> Sam,
> Guilty as charged.. heh.
> lucy, owner of way way too many computers she's messed up.

God, I'd be a millionaire then, if I lived by you, Lucy. LOL. I fix
computers for a living. :~)

kili

Aida Lott wrote:

> What did she do wrong?


She was born.

--
Best
Greg

"George Beasley" > wrote in message
k.net...
> Lucy, I think you are wonderful and courageous. And your dinner doesn't
> sound too bad. We all had and sometimes have some cooking experiences that
> were not so pleasant. You learn from them. Just keep cooking and we'll all
> be looking for your recipes soon.
> Elly
>
Elly,
Thank you It is reassuring to know there are more pleasant people here,
than unpleasant.
Let's just hope you don't get blasted for top posting too. <grin!>
My recipes?!?! You really know how to scare someone.
lucy

> "Sam D." > wrote in message
> ...
>>
>> "Lucy" > wrote in message
>> . com...
>> > I decided to make what I like.. so I stopped by the store on the
>> way home,
>> > and was all ready to make my first entire meal sans cookbook. It was
>> just
>> > for hubby and me, the kids ate before I got home. (lucky kids).. I
>> intended
>> > to make:
>> >
>> > -boneless skinless chicken breasts sauteed in olive oil, garlic and
>> those
>> > little sweet onions (not green onions and not pearl onions.. i
>> forget the
>> > name)
>> > -fresh baby spinach leaves, sauteed in olive oil with black pepper
>> (again,
>> > this isn't intended to be gourmet, it is just what my tastebuds
>> like)
>> > -steamed cauliflower florets with diced red pepper
>> > -steamed asparagus with butter and lemon juice
>> >
>> > What I actually made, however, was:
>> >
>> > -boneless skinless chicken breasts that were raw (yes, raw!) in the
>> middle,
>> > with burned garlic, and little onions. I put plenty of olive oil in
>> the pan,
>> > and yet when I lifted them to turn them over.. I ripped some of the
>> flesh
>> > off, as it stuck to the pan. haha
>> > -spinach leaves, but only one serving. Who knew it would shrink so
>> much? I
>> > am tempted to email the FDA and ask them to require manufacturers to
>> put on
>> > the package: WARNING: Shrinkage does occur, and all the viagra in
>> the world
>> > isn't going to correct this.
>> > -cauliflower florets and stalk, with diced, mushy red pepper. By the
>> time I
>> > cut off all the black spots, there wasn't much left of the
>> cauliflower, so I
>> > added chopped up stalk.
>> > -steamed asparagus with butter and lemon juice, that actually turned
>> out
>> > great! <gasp>
>> >
>> > So.. hubby and I fought over the spinach and asparagus, then flipped
>> a coin
>> > for pizza or chinese. I won.. so it was chinese.
>> >
>> > Ok, so bring on all the shame as well as the tips!
>> > lucy
>>
>> You may have had the heat too high. Also I wouldn't recommend olive
>> oil for cooking. Common vegetable (soybean) oil or corn oil is better
>> for frying or sauteeing. Also, a well seasoned cast iron or a
>> non-stick coated skillet is what works best for doing this. You may
>> have been able to save the chicken with a little more time cooking
>> time. Garlic browns very fast in a frying pan and it is VERY easy to
>> overcook it. Then it tastes yucky! I know. But mistakes are learning
>> lessons.
>>
>>
>
>

"kilikini" > wrote in message
.. .
> Lucy wrote:
>> I decided to make what I like.. so I stopped by the store on the way
>> home, and was all ready to make my first entire meal sans cookbook.
>> It was just for hubby and me, the kids ate before I got home. (lucky
>> kids).. I intended to make:
>>
>> -boneless skinless chicken breasts sauteed in olive oil, garlic and
>> those little sweet onions (not green onions and not pearl onions.. i
>> forget the name)
>> -fresh baby spinach leaves, sauteed in olive oil with black pepper
>> (again, this isn't intended to be gourmet, it is just what my
>> tastebuds like)
>> -steamed cauliflower florets with diced red pepper
>> -steamed asparagus with butter and lemon juice
>>
>> What I actually made, however, was:
>>
>> -boneless skinless chicken breasts that were raw (yes, raw!) in the
>> middle, with burned garlic, and little onions. I put plenty of olive
>> oil in the pan, and yet when I lifted them to turn them over.. I
>> ripped some of the flesh off, as it stuck to the pan. haha
>> -spinach leaves, but only one serving. Who knew it would shrink so
>> much? I am tempted to email the FDA and ask them to require
>> manufacturers to put on the package: WARNING: Shrinkage does occur,
>> and all the viagra in the world isn't going to correct this.
>> -cauliflower florets and stalk, with diced, mushy red pepper. By the
>> time I cut off all the black spots, there wasn't much left of the
>> cauliflower, so I added chopped up stalk.
>> -steamed asparagus with butter and lemon juice, that actually turned
>> out great! <gasp>
>>
>> So.. hubby and I fought over the spinach and asparagus, then flipped
>> a coin for pizza or chinese. I won.. so it was chinese.
>>
>> Ok, so bring on all the shame as well as the tips!
>> lucy
>
>
> I loved that story! ROFL. I've made some incredibly horrible meals in
> the
> past too, Lucy. I think your pan was too hot, causing the garlic to burn
> and the outsides of the chicken to brown before the inside got a chance to
> warm up. <g> In all honesty, chicken can be a tricky thing when you
> sautee
> it in a pan.
>
> I make an easy chicken courdon (sp?) bleu where I take a boneless skinless
> chicken breast, pound it flat then place ham and swiss cheese on half of
> the
> top, fold it over and bread it, but even though I've made it about 20
> times,
> I sometimes *still* don't get it done enough in the center.
>
> Any kind of greens shrink to less than half of what they were all fluffy
> and
> fresh in the package. Many veggies do, actually. Broccoli shrinks,
> cauliflower shrinks, mushrooms (not a veggie) shrink. Buy extra and even
> though you fill your steamer to the brim, you'll be amazed at how much it
> goes down. And if you accidentally put in too much, the bonus is
> LEFTOVERS!
> (Leftover spinach is great in an omelette!)
>
> Great job on the asparagus! I like butter and lemon on mine too. What
> I've
> also done in the past, after I lightly steam the asparagus is put it in a
> baking dish (with butter and lemon) and sprinkle parmesan cheese on top of
> that and add a light sprinkle of breadcrumbs; then broil 'til the
> breadcrumbs turn a light brown. It's just for a little change of pace and
> it's SOOOOO good.
>
> Good luck with further cooking adventures and let us know how it all turns
> out!
>
> kili
>
Kili.. Thanks, and I love the breadcrumb/parmesan idea. Hubby would
definitely love that, too.
I am still wondering how the pan was too hot.. the flame was on low.. maybe
I should get heavier pans?
The spinach thing really surprised me.. I've had it wilted (when someone
else cooked it), and in salads of course.. but I just still can't get over
it reducing to about half a cup. lol!
lucy

"kilikini" > wrote in message
.. .
> Lucy wrote:
>> "Sam D." > wrote in message
>> ...
>>>
>>> "Gregory Morrow"
>>> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote in
>>> message .net...
>>>>
>>>> Now why am I not surprised that your cooking skills are little
>>>> better than your Usenet posting habits?
>>>
>>>
>>> Maybe it was not so wise for some people here to have encouraged a
>>> novice cook to start out by winging it without following recipes.
>>>
>>> When I was in the business of repairing office machines, I loved
>>> people who would do something similar to this. They were the ones who
>>> would need service immediately after buying a machine they knew
>>> little or nothing about and could not be bothered with following an
>>> instruction manual.
>>>
>> Sam,
>> Guilty as charged.. heh.
>> lucy, owner of way way too many computers she's messed up.
>
> God, I'd be a millionaire then, if I lived by you, Lucy. LOL. I fix
> computers for a living. :~)
>
> kili

Kili,
Impressive.. they are a complete enigma to me. I have a love/hate
relationship with computers. Because of a geek ex- boyfriend, I've been on
the net ever since the days of per minute charges for net access. If I
recall, it was higher during business hours.... the BBS's, the whole nine
yards. He once moved all my furniture out and put a mainframe in there he'd
bought from the local college to 'tinker' with. That was the end of him LOL
but not my affection for 'puters. I have chatted in a politics chatroom
since '92, and been on newsgroups since.. 97 or so I think.
What part of the world are you in?
lucy

Lucy wrote:
> "kilikini" > wrote in message
> .. .
>> Lucy wrote:
>>> "Sam D." > wrote in message
>>> ...
>>>>
>>>> "Gregory Morrow"
>>>> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote
>>>> in message
>>>> .net...
>>>>>
>>> lucy, owner of way way too many computers she's messed up.
>>
>> God, I'd be a millionaire then, if I lived by you, Lucy. LOL. I fix
>> computers for a living. :~)
>>
>> kili
>
> Kili,
> Impressive.. they are a complete enigma to me. I have a love/hate
> relationship with computers. Because of a geek ex- boyfriend, I've
> been on the net ever since the days of per minute charges for net
> access. If I recall, it was higher during business hours.... the
> BBS's, the whole nine yards. He once moved all my furniture out and
> put a mainframe in there he'd bought from the local college to
> 'tinker' with. That was the end of him LOL but not my affection for
> 'puters. I have chatted in a politics chatroom since '92, and been on
> newsgroups since.. 97 or so I think. What part of the world are you in?
> lucy


I'm reluctant recent transplant to Florida from Maui. I miss my island! I
caught it somewhere that you live in Texas?

kili

Lucy wrote in message ...
{snip}
>
>Thanks, Saerah.. (Is middle posting allowed?) LOL (kidding!)
>I actually did the chicken breasts in a pan that wasn't teflon.. stainless
>steel.
>I was thinking I should have used teflon, but you're saying I shouldn't?
The
>trick is getting the pan hotter?
>Should I add liquid or something besides olive oil next time?
>I had chicken breast once that was, imo, to die for.. didn't have a lot of
>stuff on it.. hint of garlic and onion, and a very light, clear sauce.. I
>was trying to duplicate it. heh
>lucy
>

i usually use a cast iron pan for cooking meat like this. i heat the pan
over medium high heat (bleh! electric!) and then add a half butter, half
olive oil mix to the pan. i let the butter melt, mix it with the oil, and
bubble a bit, then add pounded chicken breasts that have been dredged in
seasoned flour (making sure to shake off the excess). when the first side is
browned, turn the breasts over. i usually test the meat with a thermometer
before serving, but if it is going to be cut up anyway (as in a salad)
sometimes i will give it a few minutes and then cut into it with a knife
when it looks ready to check doneness. i would not suggest using garlic or
oinions for this kind of dish (at least not on the chicken directly) because
it will likely burn. once you remove the breasts to a pan in a warm oven,
you can deglaze the pan with stock, wine, or some other liquid, add
seasonings, butter or whatever, and you have a sauce! (for a thick sauce you
might need to make a roux or add cornstarch in a slurry)

--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess





----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
---= East/West-Coast Server Farms - Total Privacy via Encryption =---

Aida Lott wrote:
> What did she do wrong?
>


OTOH, what did she do right?

gloria p

"Lucy" > wrote in message
om...
>
> "Nexis" > wrote in message
<SNIP>> > kimberly
> >
> Kimberly, I forgot to ask you something re your 'nexis'. That made me
think
> of lexus nexus, and I was wondering if you're an attorney?
> lucy
>

No, not at all! lol
I can't remember where my husband got it from, but it was before we'd ever
heard of lexus nexus.

kimberly

"Puester" > wrote in message
...
> Aida Lott wrote:
> > What did she do wrong?
> >
>
>
> OTOH, what did she do right?

Simple. She tried to cook something on her own.

Bob M.

"Bob Myers" > wrote in message
...
>
> "Puester" > wrote in message
> ...
>> Aida Lott wrote:
>> > What did she do wrong?
>> OTOH, what did she do right?
>
> Simple. She tried to cook something on her own.

Or so she says.

nancy

"Nancy Young" > wrote in message
...
>
> "Bob Myers" > wrote in message
> ...
> >
> > "Puester" > wrote in message
> > ...
> >> Aida Lott wrote:
> >> > What did she do wrong?
> >> OTOH, what did she do right?
> >
> > Simple. She tried to cook something on her own.
>
> Or so she says.

And so far, there is little if any reason to doubt that. Even
if there were, how would it diminish the contribution of
those who followed up with advice re preparation of the
foods discussed? Surely someone out there benefitted
from this, and if no one else did, then those who wrote
had the benefit of simply considering their methods and
writing them down. If you find that problematic, then please
feel free to ignore the entire thread, or, if that is insufficient,
the entire group. Exactly what is it that troubles you about
all of this?

Bob M.

I take it the pan was not non-stick, so let's say it was stainless
steel or aluminum. In that case, there are a couple of things that
should be helpful next time. Heat the pan first before adding anything
to it. When it is medium hot or more, add a bit of oil (olive is fine
unless you don't want its flavor), swirl it around to coat the bottom
and put in the chicken breasts. Leave them alone. Don't try to move
them around. Let them sit there for a few minutes, turning the heat
down if necessary. The meat needs to firm up and cook some before you
can move it without its sticking. When it moves freely in response to
your nudge, turn it and finish cooking on the other side. To judge
doneness, press down on it with your finger--the firmer it is, the more
cooked.

Of course, if you want better taste you'll use the whole breast next
time. Boning and skinning a chicken breast removes nearly all the
flavor and juiciness. If someone is dieting, let them simply not eat
the skin.

"aem" > wrote in message
ups.com...
>I take it the pan was not non-stick, so let's say it was stainless
> steel or aluminum. In that case, there are a couple of things that
> should be helpful next time. Heat the pan first before adding anything
> to it. When it is medium hot or more, add a bit of oil (olive is fine
> unless you don't want its flavor), swirl it around to coat the bottom
> and put in the chicken breasts. Leave them alone. Don't try to move
> them around. Let them sit there for a few minutes, turning the heat
> down if necessary. The meat needs to firm up and cook some before you
> can move it without its sticking. When it moves freely in response to
> your nudge, turn it and finish cooking on the other side. To judge
> doneness, press down on it with your finger--the firmer it is, the more
> cooked.
>
> Of course, if you want better taste you'll use the whole breast next
> time. Boning and skinning a chicken breast removes nearly all the
> flavor and juiciness. If someone is dieting, let them simply not eat
> the skin.

Aem,
This makes sense.. thank you. I think I did turn them over too soon.. what
happened is turning them ripped off a thin layer of cooked flesh. It was a
stainless steel pan (non teflon), next time I'm going to use a teflon type
pan, with hopefully better results.
You mentioned heating the pan first.. which I'm going to do next time as
well. Also, I don't think the oil had coated the entire bottom of the pan
last time.
This seems pretty common sense.. kinda embarrassed I didn't think of it the
first time. heh
Thanks!
lucy

>She was born

I must be missing something here. Lucy doesn't appear to be a troll or
anything.

"Aida Lott" > wrote in message
ups.com...
> >She was born
>
> I must be missing something here. Lucy doesn't appear to be a troll or
> anything.

Amusing coming from someone calling themselves Aida Lott. Lame.

nancy

Nancy you're just about as lame as they come. I am not a troll. And I
enjoy my screen name. SO go **** yourself, ok? You angry Witch.

So you're picking on her for not cooking well?? What kind of people
post here? You shat in diapers once. Do you condemn a baby for doing
so?

On Sun 30 Jan 2005 09:05:40p, Aida Lott wrote in rec.food.cooking:

> So you're picking on her for not cooking well?? What kind of people
> post here? You shat in diapers once. Do you condemn a baby for doing
> so?

Ah, another one to plonk! Bye!

"Nancy Young" > wrote in
:

>
> "Aida Lott" > wrote in message
> ups.com...
> > >She was born
> >
> > I must be missing something here. Lucy doesn't appear to be a
> > troll or anything.
>
> Amusing coming from someone calling themselves Aida Lott. Lame.
>
> nancy
>
>
>

So talk to your isp...they're spam blocking my email to you again...

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

"Aida Lott" > wrote:

>Nancy you're just about as lame as they come. I am not a troll. And I
>enjoy my screen name. SO go **** yourself, ok? You angry Witch.
>
Damn. Back on the meds, Aida.

One time on Usenet, "Aida Lott" > said:

> So you're picking on her for not cooking well?? What kind of people
> post here? You shat in diapers once. Do you condemn a baby for doing
> so?

Argh, who are you talking to?? I hate it when people don't quote
or attribute...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF