I am going away. It’s only a short trip. However, I thought I’d let you know. You are not forgotten. You are loved. Most importantly, you will be missed.

It’s sort of a honeymoon. We never really went on a honeymoon after the wedding. That’s probably because I decided it was a great idea to quit my job right around the time of our wedding and start a new gig. And, although it’s been a blast, it doesn’t quite support fancy vacations.

In short, K‘s parents will be with us.

I love them dearly. I do.

Romance though? We’ll see.

Regardless, I thought I’d share a recipe and some sage words with you before I leave. I know it’s hard to believe I can conjure up wise words. One needs to appear organized in order for people to listen to her. Like Nancy Reagan or Michelle Obama? They are trim and neat. People probably listen to them.

On the other hand, I’m sort of a mess. You might not care to listen to me. You might be disregarding everything I write down in this blog. However, your presence gives me your ear if only for a moment.

My advice?

Buy 2 measuring cups.

2 cups. I mean it.

You will need 2 cups to make anything with both wet and dry ingredients. Think you don’t use both? You do.

Rice.
Pasta.
Oatmeal.
Bread.
Chocolate chip cookies.

As you come to the realization that most recipes include both wet and dry ingredients, you might still think you’re some sort of a rebel with your one measuring cup. You’re not. You’re just messy. Try pouring dry flour into a cup after you’ve already measured out the water in that same cup. You have a sticky situation. No one wants a sticky situation.

These are my sage words for you. Take them or leave them.

If you take them, test out the 2 cup method on the following recipe. It’s been in regular rotation around here for about a month. There are several reasons for this. It’s damn tasty. It’s super easy. And, best of all, the recipe is formulated for 2 people. That’s right. No leftovers. Some of you may like leftovers and experience shock at my bold words. I generally like them too, but I don’t like cold or microwaved chicken. No thank you.

Please let me know what you think. Tomorrow, I’ll toast to you from a sandy beach in Mexico.

Chicken with Israeli Couscous, Spinach and Feta

1/4 cup unbleached flour
2 boneless , skinless chicken breast (trimmed)
Salt and pepper to tast
3 tblsp olive oil
3/4 cup Israeli couscous
1 shallot, minced
3 garlic cloves, minced
1 tblsp. preserved lemon (diced and pulp removed) (optional)
2 tblsp. lemon juice
1/4 tsp red pepper flakes
1 and 3/4 cup low sodium chicken broth
6 oz. baby spinach (about 6 cups)
2 oz feta cheese, crumbled

Place the flour in a shallow wide dish. Pat the chicken dry and season with salt and pepper. Working with one breast at a time, dredge the chicken in the flour, shaking off the excess.

Heat 1 tblsp. of the oil in a 10 inch nonstick skillet over med-high heat until just smoking. Carefully place breasts in the skillet and cook until well browned on the first side, 6-8 minutes. Flip the breasst, reduce the heat to medium and continue to cook until cooked through.

In the meantime, add 1 tblsp. of the oil to another skillet and toast the couscous in it over medium heat until light golden, about 2 minutes. Stir in the shallot, 2 tsp of the garlic, preserved lemon, and 1/8 tsp red pepper flakes. Cook until fragrant, about 30 seconds.

Stir in the broth and bring to a simmer, then reduce the heat to med-low, and cook, stirring often, until the liquid is absorbed and the couscous is al dente, 8-10 minutes.

Meanwhile, whisk 1 tblsp of the lemon juice, remaining oil, remaining garlic and remaining pepper flakes together in a small bowl.

Stir the spinach, one handful at a time, into the skillet and cook until wilted, about 5 minutes. Off the heat, stir in the feta, remaining lemon juice, and season with salt and pepper to taste. Divide the couscous between two plates and top with the chicken. Drizzle the lemon juice over it and serve.

Adapted from America’s Test Kitchen