Sun (L) leftovers (S) Pork Vindaloo
Mon (yoga) leftover vindaloo
Tues (Vet apt am) leftover vindaloo
Wed (Oil change am) Sheet pan chicken
Thurs (yoga) leftovers
Fri - leftovers
Sat (L) more leftovers (S) pasty with veggies and gravy
Time got away from me and I didn't get the recipe typed out. This is one of ATK's simpler recipes - sauté the aromatics, add the tomatoes, put in slow cooker and add pork [lamb]. Cook long and slow. The original recipe calls for lamb, which is not readily available here, so I subbed pork.
Recipe suggested serving over toasted, cooked couscous, I opted for basmati rice. This seemed to be lacking...something. Some background flavor of some kind that I can't quite put my finger on. Tumeric perhaps? I also thought this could have used more zing.
I would recommend this one - it makes a lot, perfect for lunches during the week, or for Indian night on the weekend. Add some naan to round out the meal!
Maple-Mustard Roasted Chicken with Squash and Brussels Sprouts (Ckng Lght, Jan/Feb 2017) gluten free
I admit, the concept of "sheet pan suppers" is a bit new to me. I've definitely used sheet pans to prepare individual aspects, but never for a full and completely meal (to my recollection). So, I thought this was worth a try.
First thing, my modifications - I dropped the acorn squash. Yes, it looks pretty in the picture, but I thought it was squash overkill with the butnut. Second, my chicken was tiny. As in 2lbs tiny - so I just cooked everything at the same time and only for 30 minutes (which was about 5 minutes to long maybe?)
My observations: picture is deceiving. I weighed out my ingredients and if I had had the amount of chicken called for, I would have needed two pans (I was using a standard baking sheet/cookie sheet). You still might need two pans if made as directed.
Overall - I liked this. I think I should have used chicken breasts or thighs as called for and not one of my little homestead chickens. I
My observations: picture is deceiving. I weighed out my ingredients and if I had had the amount of chicken called for, I would have needed two pans (I was using a standard baking sheet/cookie sheet). You still might need two pans if made as directed.
Overall - I liked this. I think I should have used chicken breasts or thighs as called for and not one of my little homestead chickens. I
Active time:
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| photo from cookinglight.com |
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
4 (10-oz.) bone-in, skin-on chicken breasts
4 cups cubed peeled butternut squash (about 1 lb.)
3 large shallots, peeled and quartered
8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
- Place a large rimmed baking sheet in oven; preheat oven to 425°F (leave pan in oven as it preheats).
- Combine sage, mustard, and syrup in a small bowl; brush evenly over chicken breasts. Carefully remove pan from oven. Add chicken to pan; bake at 425°F for 20 minutes. Remove pan from oven. Discard any juices from pan.
- Add butternut squash, shallots, acorn squash, and Brussels sprouts to pan with chicken. Top vegetables with butter, oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; toss. Spread in an even layer around chicken. Sprinkle chicken with remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Bake at 425°F for 20 minutes or until chicken is done. Remove bones from chicken before serving; discard.
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