, , , , , , , , , , ,

Time to get creative once again I said, but no, my offer to cook a yummy dinner (and one that is at least not what we usually eat) is always denied. But not this time (I do manage to have some luck with the parents when they’re too drained to cook something). So Wednesday’s dinner consisted of something that everyone can say they liked or at least enjoyed (what with having such picking eaters underneath the same roof).
The menu:

-White wine and apricot reduction and thyme chicken

– with Kasha (i.e buckwheat)

-3/4 cup kasha (buckwheat)
-1 egg
-2 celery stalks
-1 red bell pepper
-1 onion
-1 lemon
-6 or 7 sprigs of parsley


Whisk egg in a medium sized bowl. Add kasha grain (buckwheat grain) to egg in 1/3 cup. While prepping, in a small pot, boil 1 3/4 cup water.

In a large skillet, add a bit of olive oil and sauté onions and pepper. Season with salt and pepper, then add parsley to the mix when onions are translucent. Keep on the heat for a few seconds, before parsley begins to darken or wither. Set aside in a bowl.

In the same skillet, pour in kasha, cook for five minutes or until the egg has dried and fully cooked in with the kasha. Pour in boiling water and cover, letting it simmer and having the kasha absorb half the water till fluffy on medium heat. Add in celery, onion and pepper mix to kasha, havin it cook for the next 20 minutes, till all the water has been absorbed and celery is cooked through and kasha is fluffy (like rice). Cut lemon in half, and squeeze juice of half of the sliced lemon to kasha while still on the heat. Empty out onto a large bowl.



White Wine Apricot and Thyme Chicken-

whitewine and apricot reduction

White Wine and Apricot Reduction Sauce:

-3/4 cup Apricot Jam
-1/4 cup white wine
-1/4 tsp salt
-freshly ground black pepper corn

In a small sauce pot/pan, let white wine and apricot jam come to a slow boil. Medium to medium-low heat. Add salt and ground black pepper corns. Keep on heat for another 5 minutes, till the apricot jam has dissolved or simmered down into the mixture. Cool and use for chicken marinate and sauce.


-6 chicken breasts (marinating for one hour in sauce)
-fresh thyme leaves, chopped finely
-shallots, chopped roughly
-olive oil


In a large skillet, on medium heat, drizzle some olive oil to the pan and place in two chicken breast at a time. Season with thyme and shallots. You’ll need the room if you’ll butterfly the chicken breast (I do that since I have an electric stove XP). I hate those things. Make a small incision to the thickest part of the chicken to see is still pink or with a thermator, in the thickest part of the chicken breast, insert the thermator to see at what temperature it is at. If the thickest part reads 165°F. Always do this to the thickest part of any kind of pultry/meat/etc.

When all chicken is cooked thoroughly and lightly caramelled (that will be the collor it’ll have since marinating in the reduction sauce) plate chicken in a large plate/serving plate.

Pour or drizzle a bit of the sauce of drizzle a bit onto the plate for the chicken. Enjoy!

And for all you Montignac Method followers, yes this is Montignac approved for those of you in phase 1.

IMG_4598 IMG_4602 IMG_4603


Tons of Love Bites,