Mild, some clouds and a chicken pistachio salad recipe to die for

Good Morning Augusta

This morning we have a mix of clouds and sun with a high of 41ºF. Winds are light and variable.

Tonight we’ll have clear skies and a low around 25 ºF. Winds will remain light and variable.

The readings from my weather instruments are:

Humidity is 64%, the Dew Point is 16.0ºF and the outdoor temp is 26.6ºF.

The wind direction is  North Northwest between 0.0 MPH and 0.3 MPH, with a wind chill of 26.4ºF.

The Relative pressure is 30.36, the Absolute pressure is 30.15 and steady with a weather graphic indicating partial cloudiness.

The UV rating is 1 out of 16, Sunrise is 6:31 a.m. Sunset is 4:14 P.M. Moon rise is 12:08 p.m. Moon set is 1:47 a.m. and the moon phase is waning crescent being 32% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 121153Z AUTO 00000KT 10SM SCT120 M04/M08 A3052 RMK AO2 SLP340 T10391083

Visibility is 10.0 Miles / 16.1 kilometers with scattered clouds to 12,000 ft / 3,657 m.

We didn’t receive any rain or snow over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 70, the solar wind speed is 468 Kilometers per second and the chance of a solar storm is 1%.

Reminding you that the “fat food” season is almost upon us, I suggest that you fight the fat intake as long as you can with this recipe – you’ll need some pistachios. I’ve had this – it’s teriffic.

Chicken Pistachio Salad

(Serves 4)

50g shelled pistachio nuts, finely ground

1/2 + 1/4 teaspoon salt

1/2 teaspoon + 1 pinch freshly ground black pepper

4 boneless, skinless chicken breast halves

2 tablespoons extra-virgin olive oil

50g chopped sweet white onion

1 head romaine lettuce

 

Salad Recipe Dressing

1 teaspoon grated sweet white onion

1 large ripe avocado, pitted and peeled

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

1 tablespoon water

Cooking Method:

To make the salad: Preheat the oven to 190 deg C. Mix the nuts with 1/2

teaspoon salt and 1/2 teaspoon pepper in a pie dish.  Press the chicken into

the nuts.  Heat 1 tablespoon of oil in a frying pan and cook the coated

breasts, 2 minutes per side.  Place the breasts in a baking dish, place in

the oven, and bake for 15 minutes or until a thermometer inserted in the

thickest portion registers 71 deg C and the juices run clear.

 

Heat the remaining tablespoon of oil in a non-stick frying pan over high

heat.  Add the chopped onion, 1/4 teaspoon salt and a pinch of pepper.  Cook

until the onion is browned.  Line 4 serving plates with lettuce.

To make the dressing: Puree the onion, avocado, oil, lime juice and water in

a blender.

Slice the chicken breasts and arrange 1 breast on top of the lettuce on each

plate.  Serve with the dressing.

South Beach Diet Food Nutrition Fact per serving :

481calories

33g protein

13g carbohydrates

34g fat

5g saturated fat

520mg sodium

70mg cholesterol

5g fibre