I Like to Cook. Sorry if You Don't.: olives

Winter weekends are made for brunch at home.

They want you to roll out of bed and throw on a sweater and some slippers and whip up something delicious.

They definitely don't think you should roll out of bed and shower or brush your hair. (They're ok with it if you want to brush your teeth though!)

They want you to be happy.

They want you to eat fluffy pancakes while curling your hands around a mug of hot coffee. Or a good book.

I agree with winter weekends. But I want you to put olives in your pancakes. Trust me.

Soundtrack: Hall & Oates

Kalamata Olive Pancakes

1 1/2 c. ap flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 tsp cinnamon
1 egg

1 1/4 c milk

3 tbsp melted butter

about 15 kalamata olives, cut into 1/4's

In a large bowl, whisk together flour, baking powder, salt, sugar and cinnamon. Create a well in the center and add egg, milk and butter. Combine with a large spoon in as few strokes as possible. Batter will be lumpy.

Heat a skillet over medium-low heat and spray with nonstick spray. Drop 1/4 cupfuls of batter onto the pan to create round pancakes, leaving enough space in between each pancake so that they don't run together. Drop 8 or so pieces of olive onto the up-facing side of each pancake, dispersing them evenly.

Once small air bubbles appear on the cakes, flip them and cook for another 2-3 minutes.

Serve hot and relax.

Fetta-zuc-chini? I made it up! I'm afraid to google it though, in case that proves otherwise. God, I hope it's not copyrighted. It's my word. Thanks. Zucchini takes on a whole new role (a window into editing, originally typed roll) in this dish, as a mock pasta! I've been thinking about trying this for months (after my favorite Top Chef did the same). My first failed attempt became this dish (not enough zucchini) and I gotta say, try #2 was pretty impressive!

Fetta-zuch-ini! Can I say it enough?

I've been feeling pretty stressed at work lately, so this week I've been trying to focus on the little things in life that make me smile. If it's cool with you, I'd like to share my list. And maybe it will bring a smile to your face as well! And then I promise we will get back to food. (But some of these things are food, so it's totally relevant.)

Little things that happened this week that make me happy:

Fetta-zuc-chini!
Dresses with pockets
Chocolate chips that are stuck together butt to butt (the flat side is the butt, in case that's not obvious to you)
This little bun and the person it always reminds me of
Iced coffee, in a cup with a straw
Free Kindle books (reading The Secret Garden right now; A Tale of Two Cities which I've been trying to reread for years is next!)
Olive bars
Watching little kids do weird things and then picturing them as adults doing the same things and thinking about how weird that would be
The mini garden gnomes I stuck in some of the pots on my rooftop "garden"
The actual flowers in the aforementioned garden
Wedge heels, because they are possible for me to walk in
Clean bedrooms
Lime green grocery totes
Opening a new eyeliner
This little boy (I love when his face gets itchy)
And then, when all else fails, beer!

So, now that we are all good and happy, let's talk healthy Alfredo. I didn't use butter or heavy cream, so I'm not sure you can really call the sauce an "Alfredo." I used a technique similar to what I use to make macaroni and cheese, and whisked flour and milk into a little chicken stock, allowed it to thicken, and then stirred in the cheese. The sauce comes out thick enough to rival a classic Alfredo. This time around I cooked the zucchini IN the sauce, next time I won't do that. By cooking the vegetable in the sauce I added a lot of water and thinned it out. So I will instruct you to do it that way and that is why. Do as I say, not as I do! Also, I will add olives to anything. You can leave them out and it won't take anything away from the dish. But let's get started! You seem hungry.

Soundtrack: American Babies

Fetta-zuc-hinni Alfredo with Chicken and Kalamatas
Total Time: 30 minutes Serves: 2 (or double for 4!)

2 chicken breasts, cleaned and cut into slightly-larger-than-bite-sized pieces (scientific, I know)
3 medium zucchini
1/2 c. chicken stock, divided
2 cloves garlic, minced
1 c. 2% milk

1/2 c. grated (freshly if possible!) Parmesan cheese (or similar), plus more to sprinkle
1/4 tsp. nutmeg
1/8 tsp. red pepper flakes
about 10 kalamata olives, halved
cooking spray
salt and pepper

Heat a large saute pan over medium heat. Season chicken pieces with salt and pepper. Spray saute pan with a layer of cooking spray and add chicken. Cook through, until no pink remains.

Meanwhile, in a large frying pan, heat 1/4 c. of chicken stock over medium heat. Add zucchini, lightly season with salt and pepper and cook just until it begins to soften, tossing often with tongs. This will take about 5 minutes. Remove from heat.

Once chicken is finished, move to a bowl and cover. In the same saute pan, heat the remaining 1/4 c. of chicken stock and add garlic. Cook for 1-2 minutes. Meanwhile, whisk together the milk and flour, making sure to eliminate any lumps. Add milk to chicken stock and stir until combined. Bring mixture to a boil, using a rubber spatula to scrap the bottom to avoid burning. Once the mixture reaches a boil, reduce heat to a simmer and simmer until thickened. Season with salt, pepper, nutmeg and red pepper flakes. Add cheese and stir until incorporated. Remove from heat.

Using tongs, move zucchini to the saute pan, making sure to leave behind any liquid in the frying pan. Add chicken and olives and toss. Serve!