![]() ![]() But this time, we have a 5 year-old who needs proper meals and snacks and I imagine the transition to being a family of four will be exhausting enough that we will not need the additional stress of a hangry kid, nor will he need the additional stress of not knowing if dinner will be ready any time soon. ![]() I didn’t prepare these last time we’re New Yorkers, baby! We can order anything at any time! Plus, our families brought food over and we made do. Because if there’s anything I remember from the baby-feeding side of things from last time, it’s that I was hungry enough that I honestly would have eaten the sofa if I was more convinced it would have gone down well with a couple shakes of hot sauce. But do you know when I sat down with my plate after an afternoon of carefully preparing three glorious racks of ribs, I could only eat one? It’s rather grim for a so-called food writer to go through life unmotivated by hunger and cravings, to have become a person who shrugs and says “Meh, whatever you want to eat is fine.” I don’t even know me.Īnd so, with just a couple weeks to go and with the additional invader of final-stretch fatigue, rather than continuing to try to push myself to cook things I lose interest in halfway - a saffron-brothed couscous salad from last week is the latest victim - I’m instead shifting my focus to future meals. And some cravings are even fun for example, “the baby wants ribs” was a text I sent out to friends a few weeks ago while led to a great deck party. ![]() Speaking of lemons, we go through homemade, barely sweet lemonade by the half-carafe. I will eat almost any green vegetable roasted to a blistering crisp with olive oil and salt and finished with lemon juice. Sure, I’ve shamelessly consumed all matter of crispy eggs with soy sauce, sesame oil and chile flakes (flipped only long enough to keep the food police at bay, or so I tell you). I thought that after the first trimester nausea passed, I’d be good to go and yes, I’m back to eating regular meals, but my enthusiasm has only returned in short bursts. Of course, there’s the glib side of me - great for managing weight gain! why “eat for two” if you can eat for half?! - but mostly, it’s a bummer. One of the things I’ve first-world struggled with since the beginning of this incubation period is a lack of appetite. ![]() All things considered, the most difficult part of this dinner may be settling on what side to pair with it. What you're left with is a fresh (and light!) spin on a classic weeknight dinner. Then comes the namesake ingredient: sweet Marsala wine.įresh thyme and low-sodium chicken broth round out the flavors of this savory sauce. Shallot, salt, garlic and Cremini mushrooms are the first ingredients that combine with the juices of the chicken. In the same skillet where you cooked the chicken, you'll begin to prepare the sauce. This is a true one-pan meal, which means clean-up is going to be a breeze. That means your one step closer to dinner! In addition to achieving eveness of cut, pounding the chicken thin also reduces the overall cooking time of this dish. If you don't have one of these kitchen tools at home, you can use the bottom of a (preferably heavy) pan instead. That's all the protein you need to feed a family of four!įrom there, pound the chicken using a meat tenderizer. A post shared by Giadzy achieve perfectly even chicken cutlets like the ones in the picture, Giada instructs us to first cut two chicken breasts in half horizontally. ![]()
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