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1 bunch sage leaves
1 bunch rosemary
1 bunch thyme
1 bunch cilantro
1 bunch parsley
1 lemon
1 lime
13 garlic cloves
2 white onions
2½ red onions
1 bunch green onions
1 small head cauliflower
1 spaghetti squash
1 red bell pepper
1 green bell pepper
1 pint cremini mushrooms
1 cup oil-packed sun-dried tomatoes
1½ cups pitted marinated olives
1 small piece fresh ginger
10 large eggs
1 tablespoon unsalted butter
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
1½ cups diced provolone cheese
6 bone-in, skin-on chicken thighs
1½ pounds boneless, skinless chicken breasts
4 slices unsmoked bacon
¾ chicken stock
4 cups white rice
3⅓ cups marinara sauce
4 tablespoons nutritional yeast
1½ pounds pizza dough
3 tablespoons red curry paste
2 tablespoons harissa paste
One 28-ounce can cooked chickpeas
One 28-ounce can crushed tomatoes
One 14-ounce can coconut milk
1½ cups frozen peas
Monday: One-Pan Creamy Chicken Fricassee with Sage
It tastes like it took all night to make. (Hint: It didn’t.)
Ingredients: 6 servings
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 rosemary sprigs
4 slices unsmoked bacon, roughly chopped
Scant ½ cup white wine
2 large egg yolks
12 large sage leaves
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and lightly crushed
1 white onion, sliced into half-moons
Generous ¾ cup hot chicken stock (or hot water)
Juice of 1 lemon
Directions:
1. Peel back the skin on each chicken thigh and push a large sage leaf underneath. Replace the skin over the sage. Season the chicken thighs all over with salt and pepper.
2. Heat the olive oil in a large heavy-based skillet with a lid over medium heat. Add the chicken thighs to the skillet, skin side down, along with the rosemary and garlic. Cook until the chicken skin is golden and crisp, 15 to 20 minutes.
3. Turn the chicken thighs over, add the bacon and onion, and cook until the bacon is lightly browned and the onion is soft, about 5 minutes.
4. Pour in the white wine and allow it to reduce for around 5 minutes, then add a third of the stock or hot water. Bring toa boil, then reduce the heat to a gentle simmer.
5. Cook, partially covered, until the meat is cooked through and falls easily away from the bone, 30 to 40 minutes. During the cooking time, keep the level of the liquid topped up with the remaining stock or water so that it doesn’t dry out. You should be left with around 1 cup of liquid left in the pan for the sauce. Roughly chop the remaining 6 sage leaves and add them to the pan around 10 minutes before the end of the cooking time.
6. Whisk the egg yolks and lemon juice together in a small bowl. Move the chicken thighs to one side of the pan so that the juices pool on the other side. Turn the heat to very low. Gradually add the egg mixture to the pan to thicken the sauce (you may not need to use all of it). Move the chicken around the pan to distribute the sauce. Serve immediately.
Tuesday: Firecracker Chicken with Rice
Because getting every single pot and pan dirty isn’t exactly our idea of fun.
Ingredients: 4 servings
2 large eggs
Kosher salt and freshly ground black pepper
¼ cup vegetable oil
1½ pounds boneless, skinless chicken breasts, chopped
⅓ cup cornstarch
Sauce
1 tablespoon unsalted butter
¼ cup sriracha
3 tablespoons brown sugar
1 bunch green onions, thinly sliced, divided
Steamed rice, for serving
3 garlic cloves, minced
¼ teaspoon rice vinegar
½ teaspoon crushed red-pepper flakes
Sesame seeds, for serving
Directions
1. Make the Chicken: In a large bowl, season the chicken with salt and pepper. Add the cornstarch and toss well to coat. Crack the eggs into a medium bowl and beat to combine.
2. In a large skillet, heat the oil over medium heat. Dip each piece of chicken into the egg and then add to the skillet.
3. Cook the chicken, turning a few times, until each piece is evenly golden brown and fully cooked, 7 to 9 minutes.
4. Make the Sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
5. Add the sriracha, rice vinegar, brown sugar, crushed red-pepper flakes and half of the green onions. Bring the mixture to a simmer, stirring continuously, and cook for 1 minute; remove from the heat.
6. When the chicken is done cooking, transfer it from the pan to a large bowl. Add the sauce, and toss well to combine.
7. Garnish with the sesame seeds and remaining green onions. Serve with the rice.
Wednesday: Slow-Cooker Creamy Chicken and Wild Rice Soup
It’s just as easy as opening up a can but about a million times more delicious.
Ingredients: 6 servings
1 pound boneless, skinless chicken breast, diced
1 sweet onion, diced
3 carrots, peeled and sliced into rounds
2 stalks celery, sliced
1 pint cremini mushrooms, sliced
1 cup wild rice
3 garlic cloves, minced
1 bay leaf
4 cups chicken broth
Kosher salt and freshly ground black pepper
½ cup heavy cream
⅓ cup parsley leaves and tender stems
2 tablespoons chopped fresh thyme
Toasted ciabatta bread, for serving
Parmesan cheese, for serving
Directions:
1. Place the chicken breast, onion, carrot, celery, mushrooms, wild rice, garlic, bay leaf and chicken broth in the bowl of a slow cooker.
2. Turn the slow cooker on low and cook until the chicken and rice are tender, 6½ to 7 hours.
3. Season the soup with salt and pepper and stir in the heavy cream. Cook until heated through, 15 to 20 minutes. Stir in the parsley and thyme and serve with toasted bread.
Thursday: Vegan Spaghetti Squash with Mushroom Marinara Sauce
Tasty enough to make any Italian grandma proud.
Ingredients: 4 servings
1 spaghetti squash, halved and seeds removed
4 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 pint cremini mushrooms, sliced
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 cups marinara sauce
4 tablespoons nutritional yeast
Directions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Brush the inside of the squash with 1 tablespoon of the olive oil; season with salt and pepper.
2. Place the squash cut side down on the baking sheet. Roast until fork-tender, 35 to 40 minutes.
3. While the squash cooks, heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms and sauté until browned and tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Stir in the thyme and rosemary; season with salt and pepper and transfer to a plate.
4. Add the marinara sauce to the skillet and cook over medium-low heat until warmed through, about 5 minutes.
5. Remove the squash from the oven and shred it with a fork. To serve, top the squash with marinara sauce, mushrooms and nutritional yeast.
Friday: Red Shakshuka
Easy, healthy, inexpensive. Win-win-win.
Ingredients: 4 servings
2 tablespoons extra-virgin olive oil
1 onion, minced
1 red bell pepper, minced
3 garlic cloves, minced
2 tablespoons harissa
One 28-ounce can crushed tomatoes
2 teaspoons ground cumin
1 teaspoon ground coriander
Salt and freshly ground black pepper
8 large eggs
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
Crusty bread, if desired
Directions:
1. Preheat the oven to 350°F.
2. In a large, oven-safe skillet, heat the olive oil over medium heat. Add the onion and bell pepper and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
3. Stir in the harissa and cook for 1 minute, stirring constantly. Add the tomatoes, stir again and bring to a simmer. Add the cumin and coriander; season with salt and pepper. Simmer 10 to 15 minutes, until the flavor develops.
4. Make 8 wells in the tomato sauce and carefully crack an egg into each. Transfer the skillet to the oven and bake until the egg whites are fully set, but the yolks are still slightly jiggly, 23 to 27 minutes.
5. Garnish the shakshuka with parsley and cilantro. Serve immediately with bread for dipping.
Saturday: Baking-Sheet Pizza with Olives and Sun-Dried Tomatoes
You don’t need a pizza stone or wood-burning oven to reach pizza nirvana.
Ingredients: 8 to 10 servings
⅓ cup extra-virgin olive oil, divided
1½ pounds pizza dough
1⅓ cups tomato sauce
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
1½ cups diced provolone cheese
½ red onion, thinly sliced
1 cup oil-packed sun-dried tomatoes
1½ cups pitted marinated olives
Directions:
1. Preheat the oven to 450°F. Grease a baking sheet with 3 tablespoons of the extra-virgin olive oil.
2. Gently stretch the pizza dough over the baking sheet and then use your fingers to stipple the dough further. Brush the surface of the dough with the remaining olive oil and let it rest for 15 to 20 minutes.
3. Stipple the dough again; it should now stretch to the edge of the baking sheet. Spread the tomato sauce evenly over the dough.
4. Sprinkle the Parmesan, mozzarella and provolone evenly over the sauce. Arrange the red onion, sun-dried tomatoes and olives in an even layer.
5. Transfer the baking sheet to the oven and bake until the cheese is melted and golden brown and the crust is well browned, 18 to 20 minutes.
6. Let cool 5 to 10 minutes before cutting and serving warm
Sunday: Chickpea and Vegetable Coconut Curry
It’s ready in 30 minutes flat
Ingredients: 4 servings
1 tablespoon extra-virgin olive oil
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 tablespoon fresh ginger, minced
3 garlic cloves, minced
1 small head cauliflower, cut into bite-size florets
2 teaspoons chile powder
1 teaspoon ground coriander
3 tablespoons red curry paste
One 14-ounce can coconut milk
1 lime, halved
One 28-ounce can cooked chickpeas
1½ cups frozen peas
Salt and freshly ground black pepper
Steamed rice, for serving (optional)
¼ cup chopped fresh cilantro
4 scallions, thinly sliced
Directions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until nearly tender, 4 to 5 minutes. Add the ginger and garlic, and sauté until fragrant, about 1 minute.
2. Add the cauliflower and toss well to combine. Stir in the chile powder, coriander and red curry paste, and cook until the whole mixture darkens slightly, 1 minute.
3. Stir in the coconut milk and bring the mixture to a simmer over medium-low heat. Cover the pot and continue to simmer until the cauliflower is tender, 8 to 10 minutes.
4. Remove the lid and squeeze lime juice into the curry, stirring well to combine. Add the chickpeas and peas, season with salt and pepper, and bring the mixture back to a simmer.
5. Serve with rice, if desired. Garnish each portion with 1 tablespoon cilantro and 1 tablespoon scallions.
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