Can you feel that magic something-something in the air? It’s because this is the first RediSetGo post of 2012! It’s been about three months since our last game of What’s In The RediSetGo, so we’re due. Don’t worry if this is your first time playing – you’ll pick it up in a flash. It’s a easy-sneezy game, you’ll see. But, if you’d like some practice (or some other ideas for how to use your own RediSetGo), then click on My Favorite Posts – all twenty prior editions of What’s In The RediSetGo are archived there, and I think you’ll find every single one is better than the last!
So what are we waiting for? Grab your helmet and smear some eye-black under your peepers, it’s time to play…
WHAT’S IN THE REDISETGO?
GRAPEFRUIT CHICKEN is in the RediSetGo!
This really couldn’t have been easier. I started with 2 boneless skinless chicken breasts, and marinated them for about 20 minutes in the juice of half a grapefruit. I also added in a few tablespoons of nonfat balsamic vinaigrette. I stabbed each breast a few times with a fork so the marinade would get all through the meat.
Yep, those are a few grapefruit seeds on top that my juicer didn’t catch. I made sure the chicken breasts were seed-free when I placed them in the RediSetGo’s divider pan (and they fit perfectly!)
Meanwhile, we got to work on a side dish. Oh – I never said who was helping! My friend Susan came over for dinner and some TV (we watched this week’s Top Chef and the premiere of 30 Rock). When we made the plans earlier in the week, Susan said to me, “Are you going to blog about our dinner? I really want to be on the blog. I want to be famous.” That’s a direct quote. I’ll see what I can do, Susan!
For the side dish, we decided on a quick and simple veggie stir-fry. Susan did all the chopping, and there was a lot of chopping. The veggies before:
And the veggies after:
There’s Susan! She’s a star! I hope this doesn’t go to her head, because what Los Angeles doesn’t need is another celebrity that’s always wearing sunglasses indoors and only drinking certain brands of water.
Enough about Susan, more about those veggies: that bowl has cauliflower, broccoli, zucchini, green bell pepper, mini yellow and red bell peppers, eggplant, and mushrooms. Susan also chopped up some scallions and garlic, but we kept them seperate.
The garlic and scallions went into my big skillet first, after we coated it with some cooking spray, and then we added all the veggies. When they were most of the way cooked (about 15 minutes – it was a lot of veggies), we added some sauce:
This coconut curry simmer sauce (which I found at Whole Foods) has only 50 calories and 3.5 grams of fat per serving. We made a ton of veggies (so I could leftovers), so we added most of the jar. Oh, and here’s a fun fact about turmeric, one of the standard spices in most curries: it’s been linked to preventing and slowing the progression of Alzheimer’s disease. Turmeric also aids digestion, and has anti-oxidant and anti-inflammatory properties. A wonder spice!
Here’s our pan full o’ veggies ‘n’ sauce:
Once our chicken was cooked (which took about 13 minutes – they were thick) and our veggies were sauced, it was time to eat! The end result was delicious:
The chicken was tender and very grapefruity, and the veggies were flavorful. The coconut curry sauce was spicy, but not hot. Here’s Susan enjoying her dinner:
And one more picture, because I couldn’t not share it:
This was Susan’s first time eating curry (she loved it), and the first time for both of us eating grapefruit chicken (and we both loved it), and soon, Susan’s gonna experience her first class at Slimmons. She’s gonna really love that.
Oh, and by the way, the veggies were just as good the second time around. They made for a fantastic lunch!
Keep it up, David!