Aug 19

It’s hard to look at my blog, something I nurtured, loved and developed a following only to realize I’ve abandoned it for two years.  Do I have a list of excuses?  Of course, but none of them matter.  The blog is sadly a metaphor for most aspects of my life for the last two years.  I hit some bumps and rather than pop up fighting I just pulled the blankets over my head and hoped that I’d come out the other end.  That approach worked out splendidly well, said no-one ever!

I’m lucky, we all have gifts, but I am fortunate to know mine; writing, storytelling and cooking.  No matter what goes on, I can use those gifts to sooth myself and the people around me, but first I have to get out from under the blanket.  So today,  I’m taking another step towards getting out from under the blankets, I’m writing my blog!

We’ve made several changes in the last two years, eating healthier, running and yoga.  Bill has a new job, he’s working at the Ritz, and his schedule means he’s not always home for dinner.  And I’m no longer working from home, so I no longer have the freedom to start a slow cook dinner early in the day.  Lately, I’m making meals we can reheat and eat for lunch or maybe a second night dinner together.  Tonight, that means Moroccan Chicken Casserole!  It’s a one-pot meal, quick to put together, very flavorful and super healthy!

Moroccan Chicken Casserole

2 cups chicken broth

14.5 ounce can diced tomatoes

4 oz can sliced kalamata olives

2 cloves minced garlic

1 tsp cumin

2 tsp salt

Juice of half a lemon

1 tsp black pepper

1/2 cup diced cilantro

1 bay leaf

1.5 cups couscous

1 lb boneless skinless chicken breast

1/2 red onion sliced

olive oil for drizzling

Preheat Oven to 350 degrees

Combine first 10 ingredients in a bowl and stir.  Stir in couscous.  Pour into a greased  9×13 baking dish.  Lay boneless chicken breasts on top, sprinkle sliced onion on top of chicken, drizzle with olive oil.  Cover the pan with foil and put it into the oven for 40 minutes.  Remove the foil and use broiler to brown the top.

Serve garnished with fresh cilantro, sliced green onions and a squeeze of lemon juice.

A cucumber, tomato and red onion salad with feta cheese would be a great side dish!

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