Two-fer Tuesday

Part One: A delicious Mediterranean-inspired dinner

Part Two: A pot of veggie broth for future dishes

Since both parts are very simple, making it a Two-fer Tuesday was quite easy:

1) Marinade chicken breasts in Italian dressing (I use Drew’s dressings from the store) the night before, that morning, or at least 2 hours before baking

2) Start vegetable broth

3) Make the veggies

Vegetable Stock

Keep jars of this flavorful stock in your freezer and you’ll always be prepared.

3 quarts water

1 tablespoon salt

1 small onion, coarsely chopped

4 celery stalks, leaves left on

4 large carrots, peeled and coarsely chopped

8 dill seeds

8 whole peppercorns

1 large tomato, halved

1-2 bunches fresh herbs of choice (thyme, majoram, savory, etc.)

2 teaspoons dried herbs of choice

Leek leaves (leftovers from your veggies) – optional

1 tablespoon butter

1) In a non-stick skillet, melt about 1 tablespoon of butter in your skillet over medium heat. Add the onions and carrots, and sauté until onions begin to become transparent, over medium-high heat, about 5 minutes. Remove from heat.

2) Add all of the ingredients and the onions and carrots to the pot. Bring to a simmer slowly, cover with a lid, and let the mixture cook for 2-3 hours. Move the stock into the refrigerator to let cool.

3) Strain the stock through a fine strainer or mesh and discard any solid materials leftover. Transfer liquid into mason jars or other tightly sealed containers and freeze.

Sauteéd Baby Squash with Basil and Feta

This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash* are not available, substitute four cups of thinly sliced zucchini or yellow squash.

1 tablespoon olive oil

4 cups baby pattypan squash, halved (about 18 ounces)

2 cups sliced leek*

½ tablespoon salt

1/8 teaspoon freshly ground pepper

3 tablespoons crumbled reduced-fat feta cheese

2 tablespoons finely chopped fresh basil

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil. Yield: 6 servings (serving size: 2/3 cup).

CALORIES 61 (43% from fat); FAT 2.9g (sat 0.6g, mono 1.6g, poly 0.3g); PROTEIN 2.3g; CARB 7.5g; FIBER 1.7g, CHOL 1mg, IRON 0.7mg; SODIUM 253mg; CALC 30mg

Recipe from Cooking Light, April 2008, p. 142

* Since I have never knowingly laid eyes on a baby pattypan squash, and I couldn’t find one at the Farmer’s Market, I picked 2 little zucchini and one yellow squash.

** Since I had never cooked with a leek before, I just got one leek, and the dish turned out great. If you are like me, and don’t know how to prep a leek, go to this helpful website: http://www.foodnetwork.com/food/ck_dm_fruits_vegetables/article/0,1904,FOOD_19000_1729784,00.html