I feel as if this kitchen construction has turned our lives upside down. My house looks like a construction war zone. I never thought something as exciting as creating my dream kitchen would give me this much anxiety. It is hard to live without a stove, a sink, a faucet. It’s difficult not to cook dinners every night and resort to eating out especially as a healthy food blogger. Nevertheless in a matter of a few weeks it will all be a thing of the past.

So far we have completely demolished the old kitchen down to bare walls.

The connecting wall to the dining room has been cut in half for a future breakfast bar top and space for additional cabinets.

The soffit around the ceiling is finally gone. I am not sure why the original contractor added the soffit. All it did was take away precious height. Needless to say the new cabinets will be much longer. Yay.

The backsplash is going to work beautifully against the cabinets.

The first official step towards the finished product was getting new floor tiles.

The next few days and this weekend should be very productive. By Sunday I should hopefully have lighting and cabinets. Keeping my fingers crossed all goes according to plan.

I leave you with a simple yet flavorful dish. I dug through my collection of recipes I haven’t yet published on the blog and remembered how much both Kurt and I loved this sauté. I made a bunch that night, we had some with fish for dinner and brought the rest for lunch the next day. Simple. Flavorful. Satisfying.

Can’t wait to cook in my new kitchen.

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Kathy Steger

Serves: 3

Ingredients

• 1 can organic canned chickpeas, drained and rinsed
• 1 bunch broccoli rabe, cut into thirds
• 2 small carrots, chopped
• 2 garlic cloves, sliced
• 2 tbsp italian dressing (store bought)
• ¼ cup 1% Chobani greek yogurt
• juice of ¼ lemon
• salt and pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil

Instructions

1. Bring a small pot of water to a boil, add broccoli rabe and cook about 3 minutes until lightly softened. Drain.
2. Preheat olive oil in a skillet. Add carrots. Cook 3 minutes until tender.
3. Add garlic, broccoli rabe and chickpeas. Cook another 5 minutes, frequently stirring.
4. Mix in italian dressing, salt and pepper to taste.
5. Remove from the heat.
6. In a separate bowl, mix greek yogurt, lemon and fresh dill. Season with salt and pepper to taste.
7. Serve chickpeas in a bowl with scoop of greek yogurt dressing.

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I am very excited these days!

I am excited because Kurt and I have finally decided to remodel our kitchen. I can not believe the day has come.  Already, as I write this post the top cabinets have been removed, some of the old backsplash has been torn down and my kitchen officially looks like a war zone. Wednesday night we spend almost three hours picking out new cabinets and granite countertops. I never thought I would say this but picking out kitchen cabinets can be a stressful job. Nevertheless bring on this stress, this is beyond exciting.

Over the next several weeks as the construction continues, I will not be able to do much cooking and eventually we will have to rely on our grill for a little while. With that said, I thought I would document our journey through this wonderful space on the web I call my blog. Be ready, a new series of posts called Kitchen Chronicles are coming soon. I plan on sharing whatever recipes I can, update you with pictures of the demolition and progress with construction.

Wish us luck, we are going to need it.

It has been raining for a few days here in NJ. Whenever it gets gloomy, my body craves something comforting, even if it is warm outside. This Chicken with Capers in White Wine Sauce is an easy to make dinner idea for gloomy rainy nights. It goes wonderfully with anything that absorbs sauce like mashed potatoes, rice, quinoa or couscous.

Hope you enjoy it as much as we did.

4.0 from 1 reviews

Chicken with Artichokes in White Wine Sauce

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Kathy Steger

Serves: 4

Ingredients

• 4 boneless organic chicken thighs
• 2 oz artichoke marinated in water, roughly chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp capers
• 1 tbsp flour
• ¼ cup white wine
• ¼ cup organic chicken stock
• 1 tbsp olive oil
• salt and pepper to taste

Instructions

1. Season chicken with salt and pepper.
2. Heat olive oil in deep skillet and sauté chicken thighs until golden on each side, (about 3 minutes)
3. Move chicken to a plate and set aside.
4. To the same pan add onion and garlic. Cook until the onion is soft, about 3 minutes
5. Add flour to the onion mixture. Stir well.
6. Add wine, chicken stock and artichokes. Bring to a simmer.
7. Return chicken to the pan. Cover and cook about 7 minutes until chicken is cooked through and is no longer pink inside.
8. Season with salt and pepper if necessary.

Nutrition Information

Serving size: 1 thigh

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