The Meal Plan
Sat (L) out (S) brats
Sun (L) Eggplnt Sandwiches (S) Chicken
Mon (Yoga) leftover chicken
Tues - leftover sandwiches
Wed -
Thurs (Yoga) leftover Mexican from lunch
Fri - leftover pizza from lunch
Open-Face Roasted Eggplant and Herb Salad Pita "Sandwiches" (Eating Well, May 2019) vegetarian, with vegan option
I really enjoyed this dish, and would make it again in a moment. I cut off about 30 minutes of cooking by grilling the eggplant rather than baking. As I noted below, I grilled for 10 minutes, turning once. Timing will depend upon the thickness of your slices of eggplant and how hot your grill is.
The second modification was I poached my eggs rather than hard boil. I love when the yolk is just a tich runny and mingled with the spices. Mmm!
I didn't have any preserved lemon, nor did I want to buy a jar so I omitted. My co-op was out of lavash, so I used large pita. I toasted the pita slightly before piling everything on top and serving. Did I mention I really liked these? I loved the cumin/tumeric dressing on top of the eggplant with the cumin and parsley salad combo. Just a terrific burst of flavors. Note, you can make this vegan by skipping the egg. Recommended!
Serves 4
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| photo from Eating Well |
⅓ cup extra-virgin olive oil plus 2 tablespoons, divided
¾ teaspoon ground pepper, divided
½ teaspoon kosher salt, divided
2 cups fresh cilantro leaves with tender stems
2 cups fresh parsley leaves with tender stems
½ small red onion, very thinly sliced
2 tablespoons finely chopped preserved lemon
1 tablespoon lemon juice
1½ teaspoons ground turmeric
1 teaspoon ground cumin
2 whole-wheat lavash or large whole-wheat pita breads, halved and warmed
4 large hard-boiled eggs, sliced (optional)
Preheat oven to 375°F. Line a baking sheet with foil. (Or preheat a grill to 350*)
Place eggplant on the prepared pan and brush with ⅓ cup oil, flipping and brushing on both sides until all the oil is absorbed. Season with ¼ teaspoon each pepper and salt.
Meanwhile, toss cilantro, parsley, onion, preserved lemon, lemon juice, turmeric and cumin with the remaining 2 tablespoons oil, ½ teaspoon pepper and ¼ teaspoon salt in a large bowl.
Top lavash (or pita) with the eggplant, herb mixture and eggs.
Crispy Chicken Thighs with Asparagus and Smashed Potatoes (Food 52 Blog)
The Husband found this recipe and it seemed right up our alley. There is some connection to Milk Street, but I don't remember what it was. I would also add this is not a weeknight meal unless you got home early. It's definitely an hour plus to assemble, though you do have time to tidy while waiting.
A couple of small changes - I cooked the bacon first, drained and set aside. Then I used some of the rendered bacon fat to proceed with the asparagus and dressing. The whole "smashing" bit with the potatoes didn't work and I noted in the picture that the potatoes weren't really "smashed" so much as lightly smooshed. If that make sense.
Bottom line - this was very good. Recommended for a Saturday or Sunday supper.
Serves: 2 to 4
Prep time: 20 min
Cook time: 1 hrs
6 tablespoons kosher salt, plus more to taste
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| photo from Food52 blog |
1 tablespoon extra-virgin olive oil
4 chicken thighs
1 pinch freshly ground black pepper
1 pound golf ball–sized red potatoes
1 pound asparagus, fibrous ends trimmed
4 thick slices bacon, roughly chopped into ¾-inch pieces
2 garlic cloves, minced
1 pinch red pepper flakes
1 lemon, juiced
2 teaspoons Dijon mustard
Add the olive oil to a large, heavy skillet (preferably cast-iron) and set over medium heat. Season the chicken thighs all over with salt and pepper. Add them to the skillet, skin side down. Cook like this, without moving, until the fat has rendered and the skin is deeply golden brown and crispy, 15 to 30 minutes. Adjust the heat as needed, reducing to medium-low if the skin begins to burn before it gets evenly brown.
When the salted water is boiling, add the potatoes and cook until knife-tender, about 10 minutes (start checking around 8 to avoid overcooking). Use a spider or slotted spoon to remove the potatoes to a plate where they can cool.
Let the water return to a boil, then add the asparagus. Boil for about 2 minutes, or until almost tender. Drain.
When the chicken thighs are crispy and deeply golden-brown on the bottom, flip. Continue cooking until the other side is deeply golden brown and the meat closest to the bone is cooked through, 15 to 20 minutes more.
When the potatoes are cool, use your palm, a glass, or a measuring cup to gently smush them. You want them as flat as possible, but not falling apart. When the asparagus is cool, chop the stalks into 1 ½-inch pieces.
When the chicken is done, transfer the thighs to a plate, but leave the all the fat in the pan. Raise the heat to medium-high. Immediately add the smashed potatoes to the pan. Cook for about 5 minutes per side, or until very crispy all over. Transfer the potatoes to a plate or platter, then discard the fat and wipe the pan.
Set the pan back over medium heat. Add the bacon. Cook for 3 to 4 minutes, until just starting to crisp. Discard a couple spoonfuls of rendered fat. Add the garlic and chili flakes and stir. Toast until very fragrant, about 1 minute. Add the asparagus and stir. Cook for about 1 minute, just to warm, then add the Dijon, lemon juice, and a pinch of salt. Taste and adjust the seasoning as needed. Nestle the chicken thighs back in the pan.
Serve immediately with the smash-fried potatoes alongside
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