Beth and her husband Bob moved to Prague in 2008; I miss her terribly but am glad she’s gone since hearing about life in the Czech Republic is fascinating. Here’s what she wrote about her food diary:
I realized how many things I eat (well, drink — all my tea and coffee) I brought from the States… but that’s just because I was just there. Usually it’s less of a mix, more Czech. I’m trying hard to be healthy (8 servings fruit & veggies etc).
6.23 am: Trader Joe’s French roast (imported in my suitcase). Small black cup for me, giant beermug full for Bob.
7.02 am: Second cup.
8.38 am: Cottage cheese, one cup. Water.
10.09 am: Pot of decaf peppermint tea, honey.
11.58 am: Big salad with greens (Vogerlsalat, not sure what that is), tomatoes, green onions, shredded carrot, and awesome homemade dressing (tahini/lemon juice/garlic/soy sauce/sesame oil/honey)
1.50 pm: 1 cup coconut chai, peanut butter lollipop (spoonful of pb).
6.04 pm: Bob is out for tennis and beer, so I’m on my own. It’s chicken and broccoli, and water.
Moist + Tender Chicken Breasts, from the kitchn
2-4 boneless, skinless chicken breasts, of even thickness
Salt and pepper
¼ cup flour
Handful of herbs (optional)
Olive oil and butter
If you have a little time before cooking dinner, lightly salt and pepper the chicken breasts. It’s great if you can do this the night before, but it’s not necessary.
- Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well. Dredge both sides of the chicken lightly in the flour.
- Heat a large heavy skillet (with a lid) over medium high heat, with a little olive oil and about half a tablespoon of butter. Quickly sear both sides of the chicken breast until just faintly golden; you don’t want the insides to cook much at all.
- Cover tightly and turn the heat down very low. Cook for 10 minutes without lifting the lid. Remove from the heat and let sit for another 10 minutes, still tightly covered.
- Remove lid and serve. There is usually just enough chicken fat, along with pan juices, to make a simple sauce, too.
Garlicky Sesame-Cured Broccoli Salad, from The New York Times
Makes six to eight side-dish servings
1 ½ teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
¾ cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
- In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
- In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.