I Resolve to Stop Resolving

I’m sure you noticed, but ES did not take part in any New Year’s resolution crap. Know what 80 and I did New Year’s Day – we sat at a bar and drank, went to dinner and drank, went to another bar and drank, and then went home and drank. There were no salads involved and the only exercise we got was stumbling from place to place.

Sure, I used to make a resolution. Same one every year, in fact – lose ten pounds. I’m old now, though. I’m done resolving. But, as I still live in America, with ab-fucking-surd standards for women, I’m forced to eat right sometimes and work out once in a while.

Pictured above is my first healthy meal of 2008. Recipe is post jump.

Citrus-Parsley Bulgur and Greens

Start with the bulgur.

I’ve talked about this grain before, but I just discovered the best addition – beef stock. Follow the directions for the bulgur in the provided link, but use one cup beef stock and one cup water. The beef broth really gives it, well, not really a meaty flavor, but just a fuller flavor.

While that cooks, start on the chicken. SAG bought me this kickass cleaver for Chanukah. As you would guess, it’s as sharp as Hillary Clinton’s debate skills and as fun to use as slap bracelets.

Marinate the chicken chunks in extra virgin, soy sauce, a bit of chili oil, pinch of lemon zest, pinch of lime zest, juice from half a lemon, juice from half a lime, kosher salt, freshly ground black pepper and let it soak for about a half hour.

Oh, and back to this “first healthy dish of the year” theme, um, the reason I thought of this citrus dish is because I bought all these lemons and limes for the NYE party 80 and I threw, and then I happened to totally forget about them once the party got going. Oops. So, sorry to all of the guests that had to suffer through a gin and tonic sans lime. Not that you should have been drinking that summer staple, anyway.

On to the sauce.

In a blender, add: 3 helping handfuls of fresh parsley, juice from half a lemon, juice from half a lime, zest of one lemon, zest of one lime (minus the zest in the marinade,) kosher salt, freshly ground black pepper, and stream in extra virgin. The sauce will be a beautiful, light, shade of green.

While the sauce sets, stir/check the bulgur, discard the chicken marinade and place the chicken on a hot, nonstick pan (Actually, SAG bought me this workhorse of a pan last year for Chanukah. Love me some kitchen supplies.) Let each piece brown on one side before turning. Once browned, turn over.

Add a layer of bulgur to a plate, place greens on top of that (I used red leaf lettuce,) when the chicken is done, add that to the salad and top with citrus-parsley dressing and then toss together.