Wednesday, March 1, 2017

Rice Pilaf With Roasted Red Peppers and Peas

The recipe in the book the Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau is actually "Orzo Pilaf With Roasted Red Peppers and Peas," but after checking two grocery stores, we couldn't find orzo, so Greg got Arborio rice instead. This is a terrific book that Greg picked up from the library. I've been wanting to incorporate more meatless meals into our diet for a while (an inconsistent work schedule makes this difficult), and there are so many simple, delicious-looking recipes!

Because I am short on time, I took a picture of the page so you can see the recipe with instructions. And please buy the book and support the author if you like what you see! (Click on the picture to enlarge it.)

As I said, it's an easy recipe mostly comprised of ingredients that I already had on hand. And if, like us, you can't find orzo, the Arborio rice was a fine and tasty substitute. Oh, and I used regular organic green peas because I didn't see baby green peas either, but I feel like this may be a minor substitution.

If you don't care about having a meatless meal, you could easily use this as a side dish. Also, it reheats well, so you can pack it for work lunches.

Look how colorful that is! Truly, this is one fine dish.

Monday, February 20, 2017

I Quit Sugar's Mexican Chicken and Sweet Potato Boats

What I like about the I Quit Sugar food philosophy is that it's full of sweet stuff! Like sweet potatoes. Super sweet! Here is the recipe for Mexican Chicken and Sweet Potato Boats.

This recipe was both really easy and very tasty - my favorite kind! The chicken itself was a little weaker on the flavor end, which means next time I think I will either use more spices or let it sit longer in the spices in hopes it will better absorb them. It could also have been just not particularly flavorful chicken, though I do generally find chicken thighs more flavorful than chicken breasts. Juicier and all that.

Since neither Greg nor I are fond of kale (except kale chips - I love kale chips), I used the Earthbound Mixed Baby Greens since Meijer was out of just spinach.

The sweet potatoes were packed with flavor! I love sweet potatoes. (I love sweets.) My mother used to mash them with butter when I was growing up, and Greg often slices and bakes them into steak fries. High in antioxidants, they go well with both chicken and greens.

I enjoyed this dish because it was a unique take on the all-in-one meal (two sides mixed in with a protein). It's also pretty filling. If you like sweet potato skins, you could pick it up and eat it like a taco, once it's cool enough to pick up. Once the weather is warmer, this might be a fun dish to put on the grill.


Wednesday, February 15, 2017

Break Week

I have a lot going on this week, so rather than post something of my own creation, I am choosing to share one of my favorite poems that just happens to be about food... Or is it?

This Is Just To Say
by William Carlos Williams

I have eaten 
the plums 
that were in 
the icebox 

and which 
you were probably 
for breakfast 

Forgive me 
they were delicious 
so sweet 
and so cold

Monday, February 6, 2017

Broccoli Cheese Chicken Bake from the Pinning Mama

To be build on last week's easy chicken recipes post, here is another super easy, super quick all-in-one (unless you want to add rice, like I did, noodles, or potatoes to go with) chicken dinner from the blog Pinning Mama

She uses a Campbell's Oven Sauce packet, which I don't keep on hand. I did, however, have her substitution suggestion of condensed cheddar broccoli soup. I used only one can since I was only using two chicken breasts. 

Here is my pared down version:
  • 2 non-frozen chicken breasts
  • half a package of frozen broccoli florets
  • 1 can condensed cheddar broccoli soup
  • half a package of finely shredded cheddar cheese
This is the order in which you layer them in your pan. (I used a glass pie dish because that is what was clean.) I popped it uncovered into the pre-heated to 400°F oven and set my kitchen timer for 50 minutes.

We got to use our brand new meat thermometer (from finishing off one of wedding registries), so the chicken was nice and tender! I really liked this flavor combination, but I think next time, I'd season the chicken with a little salt and pepper before pouring on the frozen broccoli florets. The chicken just tasted bland next to the richness of all that cheddar.

But for a simple and satisfying dinner that only took an hour to prepare and cook, A+.

Monday, January 30, 2017

Some of My Favorite Easy Chicken Recipes

Due to being raised without beef and pork, resulting in a sensitivity to both (I completely avoid pig products, but beef is usually OK for me now), chicken is my main source of meat, and I am always looking for new and interesting ways to cook it. It's not always easy, so I thought I'd share some of my favorite recipes that I have found in case there are others also looking for some new chicken recipes.

1) Chicken Paprika

I found this recipe on Pinterest courtesy of the blog Chef in Training. One of my favorite things about this dish is not how flavorful it is - and it really is! - but rather how simple. These are all ingredients I have on hand in my kitchen, though I do substitute vegetable bouillon for chicken since Greg, my husband, is allergic to chicken broth (which complicates a lot of chicken recipes). 

2) Creamy Crockpot Chicken Stuffing and Green Beans

This one pot slowcooker meal comes to us from the blog Family Fresh Meals. I love all-in-one meals. (You'll note I have a ton of casseroles in my blog.) I also love stuffing. It's my favorite part of Thanksgiving. This recipe is reminiscent of Thanksgiving dinner, but totally fine to eat year round without being at all weird.

3) One Pan Chicken Dinner

Here's another all-in-one chicken-based meal from MyFridgeFood using green beans and potatoes as sides. Five ingredients and only an hour in the oven. Magnificent! 

4) Chicken, Salsa, and Cheese

This is a recipe I grew up eating, and I have posted about it here on my blog. I like to think of chicken as a blank canvas, and there is a lot you can put on it. Like this variation with BBQ sauce rather than salsa in BBQ Chicken with Cheddar and Bacon or Pizza Chicken with pasta sauce in place of salsa and shredded mozzarella as the cheese. But the dish that introduced me to this concept was the salsa and cheddar version, so it's a classic.

5) Chicken Cheese Casserole

Another classic chicken dish in the Coburn household was the Chicken Cheese Casserole, or Chicken Cheese Stuff as it was usually called. In case you weren't aware and couldn't guess, chicken and cheese go beautifully together. And this casserole is versatile because you can include or exclude your vegetable of choice. I really liked it with asparagus, but broccoli or green beans would also work well. 

Aw man, now I'm hungry. 

Monday, January 23, 2017

Zucchini Fritters

January is not the best month for zucchinis. But I love zucchinis, and when I came across this recipe in the book I Quit Sugar, I thought it sounded delicious and wanted to try it. It's like a hashbrown patty, but with zucchini instead of potatoes. As pointed out in Fl!p Your K!tchen (which also has this recipe) you can actually use just about any vegetable; all you need to do is be able to grate them. (There are a dozen more online at least.)

As I said, I used zucchini in January, so I grated five or six of them with my hand-grater because they were so small. I ended up with about two to three cups of shredded zucchini. Made in season, three or four zucchini should suffice. Zucchini is one of the things I insist on growing in my garden, so I am excited to try this in-season with fresh zucchini from the garden!

Other Ingredients
  • 3 eggs
  • 2 T flour
  • dashes of salt and pepper to taste
  • oil or fat of choice for the pan
First, whisk the flour, eggs, salt and pepper, then combine with the zucchini. 

Next, grease a frying pan and set to medium heat. I actually used avocado oil for this one because we happen to have some on hand and I wanted to try it, but coconut oil, olive oil, butter, ghee, or cooking spray should all work. Use what you're used to. 

Once the pan is heated, spoon dollops of the zucchini mixture into the pan, sort of like you're making pancakes. Also like pancakes, you want to let the first side cook for a few minutes before flipping it to let the other side cook. You're going for golden, crispy brown. 

That's it. Eat plain, or with a dollop of plain yogurt or sour cream and chives, possibly applesauce, cheese. The same things you'd put on latkes or potato pancakes should work here, as well. 

This is one of those dishes that can be made for any meal. I think we made it for dinner, but I'd eat them for breakfast, too, and I think it'd be fun to experiment with different herbs and mixing in other vegetables like shredded carrot. 

Recipes I can play with are the best!

Tuesday, January 17, 2017

Cream of Leftover Green Beans Soup

Last week, while making béchamel sauce, I learned that béchamel sauce is used as a base for cream of whatever soups. Of course, when I looked up recipes, none of them required me to make béchamel sauce first as such, so I had to improvise. Like using half a tub of leftover green beans from KFC that didn't look so appetizing on their own. It really wasn't very hard. Here is what I did:

  • Bring all of the above ingredients to a boil, then lower the temperature to a simmer and cook for about ten minutes.
  • Slowly pour soup mixture into 2ish cups of béchamel sauce, stirring constantly.
  • Simmer for a few minutes, then serve.
I say 2ish cups of béchamel sauce because that is about what I ended up with after making the previously posted recipe. I also got about 3 servings of soup.

The flavor was, obviously, quite nutty, and texture not as creamy as if I'd been able to strain it. (I've since purchased cheese cloth, but have yet to use it.) I liked it, though! The nuttiness added some substance to what is generally a subtle taste. Cream soups can be rich, but I don't think of them as packed with flavor like a marinara, chili, or masala.

I would consider making this soup again with other vegetables (soup is a wonderful dish for leftovers), but maybe without making the nut milk first. I'd prefer to use ingredients already on hand. That is how leftovers usually work.