"Alias Grace"

As I've mentioned before, I'm a pretty big fan of true crime novels. I recently stumbled across Alias Grace, a novel by storytelling genius Margaret Atwood. While the book is a work of fiction it is based upon the 1843 murders of landowner Thomas Kinnear and his mistress/housekeeper Nancy Montgomery. The story follows Grace Marks, who was accused as an accessory to the murders and sentenced to life in prison when she was just 16 years old. Throughout the novel she recounts her life story to Dr. Simon Jordan, a psychologist trying to determine whether or not Grace is innocent. 

While the book was published in 1997 it reads like a Victorian novel, plush with detail and well-drawn characters. Atwood (from the perspective of Grace) takes her time telling the story, leaving no stone unturned. While tedious at times, the detail is important to the reader as they are put in the place of Dr. Jordan as he listens to Grace tell her side of the story. The real-life Grace Marks claimed that she did not remember the murders taking place, and in a time when psychology is just being established as a science, those who become close to Grace struggle to understand her role in the murders. 

Like any great storyteller, Atwood manages to move seamlessly through time as Grace talks about her experiences before the murders and while in prison, and across characters, as Grace and Dr. Jordan share their points of view. Atwood also includes a good deal of tension between characters, with some obvious friction between the young but worldly Dr. Jordan and his rather ignorant peers in Kingston. And although the story holds several surprises for the reader, the main question of Grace's innocence is left just as ambiguous as it was in real life. 

Overall Grade: B+

Beef with Broccoli

I can't quite remember where I got this recipe, but it's one of our top 10 dinners. It's easy and quick, and so delicious! You can modify this recipe to include your own stir-fry favorites--I'm just including our favorite veggies. 

Beef with Broccoli

For the beef:
2 T. soy sauce 
1/2 t. sugar 
1 lb. boneless sirloin (cut 1/4 inch thick)

Mix beef with soy sauce and sugar. Marinate for 20 minutes in the refrigerator. 

For the sauce:
1 T. cornstarch
1 T. soy sauce
1 T. apple cider vinegar
1/2 C. beef broth
1 t. sugar
1/8 t. sesame oil

Make sauce while beef is marinating. Add ingredients together; mix well.

For the stir-fry:
2 T. garlic, minced
1/2 onion, minced
1/8 t. red pepper flakes
3/4 C. carrots, julienned
1 bunch broccoli, florets cut into 1-inch pieces
1 can sliced water chestnuts, drained

Heat oil in a 12-inch skillet. Add onions and saute until soft. Add garlic and red pepper, cook until fragrant. Add beef and cook until almost done. Add carrots, broccoli, and water chestnuts. 

Saute for 2 minutes. Add sauce and cover until sauce thickens and broccoli is crisp. 

Serve over cooked brown or white rice. Enjoy!

Skillet Ziti with Chicken and Broccoli

It's been a long time since I've posted, so I thought I would celebrate my return with the recipe for one of our favorite meals. If there's one thing we love after a long day, it's a delicious dinner that can be cooked in one pot with leftovers to boot. This dinner answers all of those calls. 

Skillet Ziti with Chicken and Broccoli
*adapted from America's Test Kitchen Family Cookbook*

1 lb. boneless, skinless chicken breasts, sliced into 1-inch pieces
2 T. unsalted butter
1 onion, minced
1/4 t. red pepper flakes
1/8 t. dried oregano
3 garlic cloves, minced
2 C. uncooked ziti
2 1/2 C. chicken broth
1/2 C. heavy cream
1 bunch broccoli, florets cut into 1-inch pieces
1 C. oil-packed sun-dried tomatoes, sliced 1/4-inch thick
1/2 C. Parmesan cheese, grated
2 T. fresh lemon juice

Pat the chicken dry, then season with salt and pepper. Heat 12-inch skillet with oil, add the chicken, and cook until lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl. 

Melt 1 T. butter in the skillet. Add onion, red pepper flakes, oregano, and 1/2 t. salt. Cook until the onion is softened. Stir in the garlic and cook until fragrant, about 15 seconds. 

Sprinkle the ziti evenly into the skillet. Pour broth and cream over the ziti and cover. Bring to a boil and simmer for 5 minutes. 

Reduce heat and stir in the broccoli and sun-dried tomatoes. Cover and continue to simmer, stirring occasionally, until the broccoli turns bright green, about 8 minutes. 

Stir in the chicken and any accumulated juices. Cover and continue to simmer until the chicken is cooked through, about 3 more minutes. 

Stir in the remaining 1 T. butter, the Parmesan cheese, and the lemon juice. Season with salt and pepper to taste. Enjoy!