Ten Days of Chicken

"If you could only eat one type of food for the rest of your life, what would it be?"

This question always amused me. Am I allowed to say pizza? Because if so, then a pizza can be customized to pretty much anything. Basically, pizza is just a flat bread with leftovers, and the variations are endless. Am I allowed to say eggs in any form? If so, then I could boil them, scrambled eggs, fried eggs, I could add milk, flour to make pancakes, I could add ham and onion to make a great omelet, and so on.
What I'm asking is this: Am I allowed to do variations, add other ingredients? If so, then my answer is chicken.

Would I grow tired of chicken? Probably. But chicken doesn't taste a whole lot, and it's mainly the other ingredients that leave the taste. To find out, I gave my self a challenge. I would eat chicken for ten straight days, but it would have to be different every day.

Click in to read and see the result!

Baked Creamy Chicken

I'm not sure what to call this, but it's nothing special really. Oven baked chicken, and a cream sauce with mushroom and broccoli. I was a bit indecisive whether to place the chicken fillets directly in the pan, or have them on a grate. I ended up using my cheese graters, but I'm not sure if it had any effect what so ever. The idea was that juices from the fillets would drip down, leaving the chicken crisp - and the juices would be used for the sauce. Of course, there are almost no fat in a fillet, so not really a lot of juices for the sauce. Certainly not enough to leave a significant imprint on the sauce.

Chicken was in the oven for 20 minutes at 225 degrees C, but it could easily have been 250. Rub garlic, basil and oil on the fillets first.
Sauce is made by frying spring onion and adding cream. Fry some heavily peppered mushrooms in lots of butter. Steamed broccoli adds some color. Enjoy.

Asceticism

Happy New Year, good people! I hope 2012 was fortuitous for you all, and that 2013 will be even better. I'll at least start off with a solid one: recipes and ranting! (I should copyright that phrase)

Read on for fried salmon in sour cream and almond sauce, quasi-asceticism, and a serious rant!

Low-Carb Bread of Perpetual Crispiness

Crisp bread is a great tasting- and healthy alternative to normal bread. It has some additional advantages, like increased expiration date and being easy to store. And with the low-carb diet that's so popular these days, I can confirm that the unassuming but dangerous carbohydrates are barely present in this recipe.

Read on for recipe, how to, several pictures and randomness on the low-carb lifestyle, as well as a bold statement...