Ginger & Spinach Stuffed Chicken with Quinoa and Parsnips

Hey. I'm different today than I was last time I posted!

No, I'm not pregnant. I'm old!

Well, no.. I was old on Tuesday, too. But today I have proof. I've leaped over the great dividing line between the beginning of your 20's and the end. I'm heading towards 30 at an alarming rate, but honestly... I'm loving it.

Why is it that all of our lives we are taught to fear aging? Like it's not going to happen to everyone. As though if we hate it enough our own personal Peter Pan (<3 alliteration) will come knocking at our window and whisk us away with pixie dust.

At 25, the 10 most important things I live my life by are:

1) Love yourself and surround yourself by people whom you love and who love you back

2) Put your Thin Mints in the freezer

3) Truly care about other people's feelings. Really care.

4) Do things that make you feel healthy

5) Then do things that are less healthy, more fun

6) Appreciate the shit out of everything you have

7) Learn how to chop vegetables properly; you'll have a lot more free time

8) Find something you love to do that makes you happy and forget about what anyone else might think

9) A good Yankee candle, a glass of wine, and some chocolate can fix a multitude of problems. They can potentially cause them as well.

10) Dance your cares away. Worries for another day. (Yea, I did just quote Fraggle Rock. That happened.)

See? Who gives a shit about your wrinkles. At 18 I couldn't have even dreamed of putting together that list. And as much as I liked to think I was, I wasn't nearly as happy. (Ok, that doesn't mean I'm not going to go out and buy a wrinkle cream soon...). Of course I don't know everything. And I'm sure I'll find myself changing my mind some day. But I think the most important thing about getting older is that we are all still growing. And we can all do something every day to continue to grow.

 Just don't lose sight of the goal. And that's to enjoy the hell outta your time here.

And of course, eat wonderful things. And share them with others.

Soundtrack:


Magic Tape Nineteen by TheMagician  


Ginger & Spinach Stuffed Chicken with Quinoa and Parsnips


1 tbsp ginger, minced
1 clove garlic, chopped
1-15 oz package of baby spinach
1/2 c. of chicken stock, plus a splash
3 chicken breasts (boneless skinless)
3 parsnips, peeled and chopped
1 leek, diced
1 tbsp soy sauce
1/4 c pecans, chopped
1 c. quinoa
EVOO
salt & pepper


Preheat the oven to 350 degrees.


Heat a drizzle of EVOO over medium heat. Add ginger and garlic and cook for 1-2 minutes. Add spinach and a splash of chicken stock and saute for 2-3 minutes or until it begins to wilt.


Clean and trim the chicken breasts, then cut a slit into each of the breasts on the longer side to open up a pocket. Be careful not to cut through! Stuff the chicken with spinach, then sprinkle each side with salt and pepper.


In the same pan as above, heat a bit more EVOO over medium heat. Sear each side of the chicken for 1-2 minutes.


Meanwhile in a dutch oven, heat a bit of EVOO over medium heat. Add parsnips, leeks, and pecans and saute for 3-4 minutes. Stir in 1/2 c chicken stock and soy sauce and remove from heat.


Place chicken over the parsnips and leeks, keeping the split end facing as upturned as possible. Spread some of the parsnips and leeks over the chicken. Cover dutch oven and place in the preheated oven for 45-50 minutes.


Meanwhile, cook quinoa according to package directions.


Once the dutch oven is removed from the oven, remove chicken breasts to a plate and toss together cooked quinoa and the remaining contents of the dutch oven. To serve, place chicken breasts back into dutch oven.

My new dutch oven's maiden voyage into the oven!