Guys, you must know that, aside from cooking, reading is my second passion.
I read a bit of everything, from thrillers to fantasy, from yellow to pink and, probably due to personal deformation, very often I identify myself with the protagonists while they eat.
I wonder how they feel while tasting a carrot soup rather than a spoonful of truffle and pumpkin risotto or a hint of citrus cheesecake.
For this reason, I decided to make a video that combines cooking with narrative and to offer you some of the dishes described in one of the stories that most excited me.
The novel I'm talking about is "A walk to home" by Mya McKenzie, an e-book that I found on Amazon and that particularly struck me both for the fast and almost cinematic style of the author and for the exciting and compelling story. that tells.
While there is no lack of suspense and a few shades of yellow, this is basically a romance novel that tells the story of Sebastian, a young Marine on leave, and Leanne, a small town girl he met on a trip to Virginia.
Excited by the story of their love story, I let myself be inspired by the dinner that the two boys eat during their first date and now I propose it again, a little revisited to contain calories and fat.
This is the excerpt I chose to present the book to you:
"Although the place was quite busy and the waitresses busy, they were seated at a secluded table and served immediately. Leanne ordered grilled chicken on a bed of lettuce, tomatoes and grated cheese, accompanied by the inevitable tortillas. Trusting the girl's culinary experience. , Sebastian asked the same but couldn't resist the temptation to order red beans in spicy sauce which, at least according to the menu, was the house specialty. "
Video of the Recipe
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Identity Card of the Recipe
- 134 KCal Calories per serving
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Ingrediants
For the Chicken and the Salad
- 300 g (4 small steaks) of chicken breast
- 1 teaspoon of oregano
- 2 cloves of garlic
- 125 g of low-fat yogurt
- Q.b. of dry white wine
- 1 teaspoon of sweet paprika
- 2 tablespoons of extra virgin olive oil
- q.s. of salt
- 30 g of flaked cheese or grated Parmesan cheese
- 100 g of coppery tomatoes
- A few lettuce leaves
For the Mexican beans
- q.s. of salt
- A few pieces of chilli
- 1 clove of garlic
- 1 bay leaf
- 1 tablespoon of extra virgin olive oil
- 100 g of pulp or tomato sauce
- 100 g of black beans
For the tortillas
- 1 pinch of salt
- 150 ml of water
- 100 g of white corn flour
- 1 tablespoon of corn oil
Materials Needed
- Pan with lid
- Bowls of various sizes
- Scale weighs food
- Knife
- Casserole with lid
- Garlic crusher (optional)
- Baking paper
- Rolling pin
Preparation
- PREPARATION OF MEXICAN BEANS
Allow the Mexican black beans to soak for 12 hours or overnight to soften. Rinse the soaked beans to remove any anti-nutritional elements (e.g. phytates) and cook them in plenty of unsalted boiling water for 90 minutes, or until soft.
When the beans are ready, drain them from the cooking water and set aside. Prepare the sauce: brown a clove of garlic and the hot pepper in a tablespoon of extra virgin olive oil. Pour the tomato pulp, flavor with a bay leaf and bring to a boil, add the boiled beans, add salt to taste and cook for 15 minutes over a very low heat.- PREPARATION OF TORTILLAS
In a bowl, pour the precooked white corn flour, a pinch of salt, a tablespoon of corn oil and add the warm water slowly.
Attention!
As soon as it is poured, the water will seem excessive for the amount of flour; however, corn flour tends to absorb a lot of liquid in a short time, so the dose of water is correct.Continue to work the dough with a wooden spoon so that the flour absorbs all the liquid: you will have to obtain a very soft dough. Take a third of the dough with a spoon and place it on a sheet of baking paper sprinkled with corn flour White. Cover with another sheet of baking paper and crush the ball, first with your hands then, gently, with a rolling pin. It is recommended to take care to avoid breaking the tortilla. If necessary, cut the uneven edges with a sharp knife or a pizza cutter. of parchment paper to the pan. Cover the pan with the lid and cook the tortilla for 2 minutes, without turning it to avoid breaking it. Remove the tortilla from the pan and proceed with the remaining dough. Once ready, cover the tortillas with foil of foil and set aside.
Did you know that
Preparing corn tortillas is not easy because the dough is very fragile and delicate. For the less experienced, it is recommended to mix the corn flour with a part of white 00 flour.
Tortillas should not be cooked for too long: 2 minutes are in fact enough not only for cooking, but also to keep the tortilla soft and easily moldable, even when cold.- CHICKEN BREAST PREPARATION
Combine the chicken slices on a tray and flavor them with sweet (or spicy) paprika, a tablespoon of oil, salt, pepper, white wine and a clove of garlic. Leave to macerate for at least 30 minutes. Meanwhile, prepare the accompanying sauce. In a bowl, mix the low-fat white yogurt, a pinch of salt, a little pepper, a teaspoon of oregano, a tablespoon of oil and the crushed garlic. Those who wish can add a tablespoon of lemon juice to the sauce. Emulsify everything and set aside.
Clean the salad and the tomatoes.
Remove the chicken slices from the maceration and cook in a hot pan, without adding oil or butter: turn the steaks after a couple of minutes to brown both sides. Then cover with the lid and cook over moderate heat for 5 minutes.- COMPOSITION OF THE DISH
Season the steaks with the yogurt sauce and wrap them in the tortillas. Serve with a salad (lettuce and tomato slices) flavored with yogurt sauce, parmesan cheese flakes and spicy Mexican beans.
The extra idea
To make the dish even more appealing, we recommend spreading the tortilla with a spoonful of black beans and then wrapping it all over the chicken steak! A real delicacy!Alice's comment - PersonalCooker
Sebastian and Leanne: What will happen between them? Will Leanne fall into his arms or is she just playing? We cannot know this yet: we just have to let ourselves be involved in the words and their love story, to feel their emotions on our skin and dream!Nutritional values and Health Comment on the recipe
The Mexican dish is a low-energy food, with a caloric prevalence attributable to lipids and carbohydrates. The breakdown of fatty acids is beneficial, it does not contain much cholesterol and the fibers appear to be well present.
The Mexican dish does not contain gluten and the lactose content depends on whether or not yogurt and parmesan are added.
It is a recipe suitable for any nutritional regimen.
The average portion as a single dish corresponds to about 350g (470kcal).
