Anne Can Cook

I didn't think anyone in my family was interested in any of the weirder stuff* I cook. While I was looking around for recipes to try while I'm at my parents' house, I came across this recipe for what I've been calling avocado spaghetti. I thought it sounded interesting, and like it might be a nice, summery alternative to heavier spaghetti sauce.
My parents weren't too interested, however. Amazingly, my younger brother agreed to give it a try. Since it was just the two of us for dinner tonight, I went for it.
Since the website is in Italian, and GoogleTranslate can only do so much, I made a few guesses on the preparation. For instance, I toasted my almonds in the toaster oven, since I have no idea what pentolino refers to.
Gaps in translation aside, this was incredibly easy to assemble. I toasted the almonds and mashed up the avocado cream while waiting for the water to boil. It took me maybe 10 minutes to do all of that.
In terms of flavor, it was about what I expected. The flavor of the avocado is dominant, with hints of thyme. Running across little toasted almonds is pretty delightful, but it is apparently just as good without. My brother skipped them on his and he loved it.
The bread in the picture is a three-cheese foccacia from the local grocery store bakery. I can't stop eating it.

*includes curry, pesto, and anything with avocados.

The other day I discovered the greatest chicken secret of all time.
Poached Chicken.
I cannot believe I have never tried poached chicken before. I feel like the universe has been hiding something from me.
It is so incredibly easy. The recipe in Going Solo In The Kitchen calls for 2 cups chicken stock, some tarragon, celery, salt and pepper, and 1 whole chicken breast (skin on, bone in).
I did not have tarragon or celery, and the only chicken in my refrigerator is boneless, skinless breast. I decided to go for it anyway and I am so happy I did. Here is what I did:
1 boneless, skinless chicken breast
2 cups chicken stock
2-3 sprigs of fresh thyme
1/2 cup of onions
Garlic powder, salt, and pepper to taste

Place chicken and stock in a pot and bring to a boil. Add thyme and onions. Simmer until cooked through. Season with garlic powder, salt, and pepper at your leisure. Remove from heat and let chicken cool while still immursed in the broth.

I probably simmered the chicken for 15-20 minutes. One of the nice things about this is that it's pretty much impossible to burn it.

I cheated and made instant mashed potatoes to go with this. They were the perfect side dish, but it would also be good with a different starch and maybe something like broccoli.

I served the chicken (to myself, ha ha) sliced. The cook book recommended spooning some of the broth over the chicken. I did that, but I think it would have been better if the broth was thicker. Luckily I had the potatoes to soak up all the wayward broth.

I also gave the whole meal a healthy dash of Shallot Pepper from Penzeys Spices, something I highly recommend.

This was so easy to make and very tasty. I intended to do this again with the thought that I can use leftovers as lunch meat.