Welcome to 2019! I’m shaking up my blog a bit this year. Mondays are now MJ Monday…where I talk about food, music, movies, my manuscript in progress, and motivation. This week is the debut of MJ’s Meals.
One of my retreat friends has been on a very restrictive diet, so when we were planning a recent retreat, we had to take her food situation under consideration. I love the challenge of finding and/or creating a meal that meets the affected one’s needs.
I had some leftover garlic scapes, which my friend could have. The only kind of oil she was allowed was olive oil. So the first thing I did was harvest chives (another food she could eat) and add them to the garlic scapes in my blender and pulverized them.
Then I added the pulp to olive oil in glass jar (my husband doesn’t understand my need to save glass jars with excellent lids on them).
I placed the concoction in the refrigerator for a week. After the week was up, I strained the oil through a fine mesh tea strainer.
Voila! My very own garlic infused oil.
I dusted some chicken breasts with salt, pepper, garlic powder, and paprika and sautéed them in olive oil. I find pre-cooking as much as I can when going on retreat is the way to go.
On the evening it was my turn to cook dinner, I cubed the precooked chicken and added it to diced sweet potatoes, a sliced sweet onion, and chunks of red bell pepper, all of which were on my friend’s OK-to-eat list. I drizzled in the infused olive oil and mixed it well.
Forty minutes later (in a 400F oven), we had our very first Carol Casserole.
It’s a keeper.