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Home Cooking

Birthday Lunch

A Birthday Luncheon Recipe


Home Cooking 13

A Birthday Luncheon Recipe

Caroline1 | Sep 9, 2010 07:28 AM

First some good news for all of you who are tired of hearing me talk about being 76. It won't happen again. Promise! Why? Because today I turn SEVENTY SEVEN...! I can hardly believe it. I'll be having a couple of friends over and doing one of the things I love to do best. Cooking! I didn't want to be taken out to lunch. So my birthday present to me is to cook for people I hold dear. It won't be family. Both of my kids live 600 miles away and both have businesses to run. So a couple of local friends will join me, and there will only be token candles on the cake because my application for a fire permit was declined.

But all of you who are interested are also invited. However, there is a catch. You have to cook your own. So here is the recipe. It's a dish I created way back in 2002! I liked it well enough I wrote it down as a single serving recipe so I can just make multiple servings for as many as will be coming to dinner. So when you have time, give it a try and you'll get a taste of what we're having for lunch today! It's light fare, low calorie and tastes pretty darn good. But I cheated and bought the cake... I figured making a cake myself would at least double the calories because I can't cook without tasting!

So I'm off to cook and have a fun day! Later! '-)

Caroline’s Orange Pineapple Chicken

1 chicken breast
2 candied pineapple wheels, cut in pieces
Juice of 1 Valencia orange
1/2 tsp butter
1/4 tsp Tone’s chicken base
(pinch off the corner of chicken bullion cube as a substitute, but be very careful of
using too much, or just omit)
2 tsp dry vermouth
1 scant tsp balsamic vinegar
1 medium zucchini, sliced in 1/4 inch rounds

Using a non-stick sauté pan, brown chicken breast on both sides. Add orange juice and pineapple chunks, cover with lid, simmer for two minutes. Add white wine and vinegar and chicken base. Simmer one minute. Add sliced zucchini in an even layer over everything, but do not stir. Sprinkle with kosher salt to taste. Cover and simmer three minutes or until chicken is done.

Serve with a rice pilaf or an aromatic rice such as Jasmine or Basmati, and a simple tossed green salad.

Recipe by Me, 23 April '02

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