Saturday, March 27, 2010

Today's Dinner

I love chicken eaten over glutinous rice. The combination is very good in terms of the contrasting textures, and you don't have to add gravy or butter to the rice because it will take on the flavor of the meat that you make with it if you eat them both together.

The ground chicken was seasoned only with salt and pepper and was cooked in a cast iron skillet. Using cast iron lends meat a nicer flavor than using a non-stick pan. I also threw in some garlic cloves and fried them up with the burger, though I used a very scant amount of oil in the process. One other nice aspect of cast iron pans is that they can work with little oil after they are seasoned.

The burger was perfectly cooked (still juicy) and the texture of the ground meat went very well with the rice. I mashed and cut up the garlic with the side of my fork and ate it with bites of chicken and rice. It may be a bit strong for some people, but I really enjoyed it. The garlic was softer and mellower because of slow cooking in the cast iron skillet.

I had hot tea and water with this, and the chocolate was "dessert". I usually don't eat sweets right after dinner, but I had had a low calorie day and was in the mood for it. The chocolate was two small squares of a large bar of hazelnut milk chocolate (chocolate with whole nuts in it) that I bought a long time ago and have slowly been eating over a period of months. It has been in a Ziploc bag my refrigerator, buffeted around as other food is shifted around it, for quite awhile so it looks a little bruised. It was delicious though. You can compare the squares to the size of the grapes to see just how small they were.

I took a multivitamin with this meal, as I try to do every night with dinner.

carrot salad (1 serving):
  • 1 carrot, peeled and grated (25 calories)
  • 1 tsp. oil (any type you like) (40 calories)
  • 1-2 tsp. freshly squeezed lemon juice
  • 1/2 tsp. whole grain mustard
  • salt, pepper, parsley to taste
    total calories: 65 calories
Add the lemon juice, oil, mustard, and spices to a bowl and whisk together. Stir in the grated carrot with a fork, cover and place in the refrigerator to marinate for an hour or so. You can eat it fresh, but it's nicer is you let it sit for a bit. The flavors combine much more smoothly and the carrot gets a little softer.

chicken burger (4 oz.) = 142 calories
garlic cloves = 14 calories
1 cup glutinous rice = 168 calories
grated carrot salad = 65 calories
3.4 oz. red grapes = 66 calories
hazelnut chocolate = 90
total = 545

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