I’m actually quite a good cook. Really, I am. I learned lots of things from my beautiful Nan, who could make the best meals ever out of not a lot. Lately we’ve been cooking without carbs or heaps of fat (my lack of gall bladder means I can’t manage lots of fat). This has been made easier with the introduction of this baby:
The spiraller! This thing makes awesome noodles (zoodles) out of zucchini and carrots, and they appear a lot on our plates. I wasn’t always a fan of zucchini – kind of like a wet imposter for cucumber. But this little tool makes them awesome. I got mine from Ebay I think.
With beloved heading away for a couple of days, and with Cubs on tomorrow night, I wanted to make enough dinner for two nights. I’m practical like that.
On the menu in my head: Chicken Alfredo with zoodles.
According to the fridge: Chicken and veges in a fake creamy sauce, with cauliflower rice.
It’s a recipe I’ve pulled together many times now. It tastes so good but is actually really healthy. No major fat issues, no major carb issues, heaps of flavour and very filling. Shall we begin?
I started by cutting up the veges I had. I think there was a zucchini (but a small one), a heap of broccoli, a heap of baby spinach, garlic, a red onion, a kind of floppy carrot. I popped them aside then cut up a chicken breast. ‘Fried’ it off (using a small swig of water to stop it from sticking). Threw in my veges, with about 3/4 of a cup of chicken stock. Let that simmer away for a while.
I usually would serve this with zoodles but I felt like a change. I decided to use up the cauliflower that has been lurking in the fridge drawer. I hate cauliflower. However – and this is a very important however – I found a recipe for cauliflower rice last year. And it sounds like arse but it’s actually really good. If you google it you’ll find a recipe that works for you.
I made the rice, taste tested it, all good. Set that aside.
To finish up the chicken mix, I then added half a small carton of light evaporated milk, with a small amount of cornflour in it to thicken it up. If I have parmesan I add it; if I have some of the special garlic cream cheese I add it. But not both – just one or the other. And it is really awesome. But!
For you to exactly create what I made tonight, I think this is the essential step:
Turn away for about five minutes, to allow for some random shit to land in the saucepan. It could be a heap of dirt, or maybe an old tea bag, or perhaps even a small bead of cat crap. Not sure what it was. It must have dissolved away into nothing though because buggered if I know what it was.
Anyway, continue on oblivious. It is important that you have no idea that something has gone terribly wrong. Make sure the sauce has thickened (cornflour people!). Put some cauliflower rice into your bowl, chuck some of the chicken stuff on top. Serve the second half into a container so you can warm it up tomorrow night. Yay, anticipation!
Load up your fork and shove it into your gob.
THEN RECOIL IN HORROR AND WONDER WHAT THE FUCK YOU HAVE DONE.
Where did it go wrong?
I have no idea. But I think two things are certain.
1. I am no longer a fan of cauliflower rice. I can only identify the cauliflower as the ingredient that I hate most in the mix, so I feel it is reasonable to lay the blame there.
2. Always have a back up dinner.
Here is a photo of what I cooked:
And here is a photo of my back up dinner:
What’s on the menu at your place?