I have been hanging out in our kitchen more often these days. I just realized that cooking relaxes me. I love the process. Honestly, it is better than conducting experiments in the laboratory for my Chemistry class. Well, the best part is I can taste the product and share it with my family when it is cooked and ready to eat.
I am grateful for having a husband who does not simply eat to live. He loves to eat and he is honest with me if the food needs more flavor. I appreciate that a lot. He suggests what he thinks is lacking or needs to be improved.
I consider myself an island girl so our food is a little saltier than others I think. The first time I cooked chicken adobo at home, he said it was good but really salty so I have toned down on the salt since then. I just use it now to season with pepper. If salt is needed more, I make sure I put the exact amount. It really helps. The outcome is better.
Last time, I baked chicken breasts and roasted asparagus, cherry tomatoes, and squash. The chicken breasts were baked for 20 minutes. The asparagus and cherry tomatoes were sprinkled with a pinch of salt and pepper before they were roasted together for 10 minutes at 375°F (190°C). The thin slices of squash were coated with a paste made by mixing 1/4 tsp sunflower oil (if no olive oil), 1/8 tsp salt, pepper, finely minced garlic, cinnamon, and nutmeg and roasted for 12 minutes. Voilà dinner solved!
