Life, style & food in the District
That’s right. I didn’t forget how to blog. I just lost my password. (That’s a straight-up lie. I’ve just been busy. But then again, who isn’t busy?)
This past month has been filled to the brim with lots of excitement, changes, head colds, exhaustion and great prospects. For starters, we moved. I’m in love with my new place. But the lack of food blogging is a direct result of my lack of cooking. Between working two jobs, pulling some overnight shifts, unpacking and setting-up the new place, we have lived primarily on pizza, take-out sushi and crackers. I’m not going to lie; it’s been glorious.
But we are finally settled in — so there is no excuse to not cook. And I am fresh off the train from a weekend in Brooklyn and oh-so-inspired to make some delicious food. (There is nothing more delicious than a weekend in Brooklyn — and a dinner at Frankie’s, thanks to two wonderful friends and hostesses. Holy taste buds.)
Oh, and I am also kind of eating meat now. There are a lot of reasons behind it (and not much time in the blogosphere), so more on that later. But, yeah, that’s exciting.
On my train ride home yesterday, I had some spare time to spend/waste on Pinterest, and I came across a beautiful recipe for braised chicken with white beans and mint. I’m usually not a chicken fan, but the blogger’s photography basically swayed me. Naturally, I didn’t stick straight to the recipe (based on what I had at home, what the store had (read: I’m cheap) and what’s in season), so the following is definitely a variation.
I added in a lot of white wine (the original calls for water — funny), a different cut of meat, and my own arugula and mint pesto. But there is no doubt that the original author’s combination of mint, white beans and herbs — with braised chicken — is a sure winner.
This dish is perfect for a late March day. The fresh flavors (lemon, mint and spicy arugula) beg of spring, but the warm, one pot meal has all the comfort of these 40 degree temperatures we are experiencing.
Hope you enjoy as much as I do!
The Arugula, Mint Pesto