The Meal Plan
Sat (L) Turkey and apple sandwiches (S) Roast Chicken dinner
Sun (L) leftover squash stew (S) leftover Roast chicken
Mon (yoga) Roast Chicken
Tues - "Brinner" leftover pancakes, sausage links, poached egg
Wed - Penne with sausage, chard and squash
Thurs (yoga) - leftover roast chicken
Fri - leftover penne
Basic Whole Roast Chicken (Eating Well, Jan/Feb 2019)
Easy enough, though I brain farted splitting the herbs in half and everything when into the butter and under the skin.I will also note, 1 hour is NOT enough for a 5-6 lb chicken. Hour and a half more like, and this was using a temperature gauge.
I saved the juices from the bottom of the pan and made gravy, I separated the onion from the carrots and celery and put those into the gravy. Yum! Then I tossed some chicken bones from the freezer into the pan to roast for stock (made the next day). Other than the chicken not being done in an hour, I'd use this recipe again.
Serves 4-6
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| photo from eatingwell.com |
2 tablespoons unsalted butter, softened
2
I used 2 tsp dried herbs
1 teaspoon kosher salt, divided
¾ teaspoon ground pepper
1 (4 to 5 pound) whole chicken
1 small lemon, halved crosswise
1 medium head garlic, halved crosswise
3 medium carrots, cut into 3-inch pieces
3 stalks celery, cut into 3-inch pieces
1 large onion, thinly sliced
Position rack in the bottom third of oven; preheat to 375°F.
Combine butter, 1 tablespoon herbs, ½ teaspoon salt and pepper in a small bowl. Place carrots, celery and onion in a large broiler-safe pot. Place carrots, celery and onion in a large broiler-safe pot.
Remove giblets from chicken and reserve for another use. Loosen and lift the skin from the breast with your fingers and spread the butter mixture under it, starting at the neck end. Place lemon and garlic in the cavity. Tie the legs together with kitchen string. Place the chicken breast-side up on the vegetables and put the lid on.
Roast the chicken for 1 hour (to 1-1/2 hours).
Transfer the chicken to a clean cutting board and let stand for 15 minutes before carving. Serve sprinkled with the remaining 1 tablespoon herbs and ½ teaspoon salt.
Spiced Apple-Cranberry Relish (Cooking Light Nov 2016) vegetarian
I think I've made and reviewed this previously. If you like your cranberry relish/sauce with a bit more "umph", this would be the recipe for you. Warm spices (cinnamon, nutmeg and cloves) blend beautifully with the cranberries and apples for something that is a bit reminiscent of a berry pie. Everything comes together in about 25 minutes and can easily be made ahead.
Recommended!
Serves about 8 (1/4 cup servings)
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| photo from cookinglight.com |
1 (12-oz.) pkg. fresh cranberries, divided
1/2 cup packed light brown sugar
2 1/2 tablespoons apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup chopped apple
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Reserve 1/2 cup cranberries. Place the remaining cranberries and brown sugar in a saucepan over medium-low. Add apple cider, cinnamon, cloves, and nutmeg to cranberries and sugar in pan; cook 8 to 10 minutes, stirring occasionally.
Increase heat to medium-high. Stir in apple and vinegar. Cook 8 minutes. Stir in reserved cranberries, salt, and pepper.
Ricotta Pancakes with Blueberries (Bon Appetite)
This was so easy to pull together! I did skip the compote - I had blueberry jam in the fridge that I used instead. I also used frozen blueberries because I had those in the freezer. Otherwise, made as written. These were sweet, with a hint of nuttiness from the whole wheat flour. This also makes a large batch - enough for two of us for two breakfasts. Leftover pancakes - all the flavor minus the cleanup! Recommended!
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| photo from bonappetite.com |
For the Compote
4 cups fresh blueberries (about 1½ pounds), divided
¼ cup sugar
1 teaspoon kosher salt
1½ teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
For the Pancakes
4 large eggs, separated
½ cup all-purpose flour
½ cup whole wheat flour
1½ teaspoons baking powder
¼ teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
1⅓ cups whole-milk fresh ricotta
¾ cup buttermilk
2 teaspoons vanilla extract
Vegetable oil (for griddle)
Pure maple syrup and room-temperature butter (for serving)
Cook 2 cups blueberries, ¼ cup sugar, and a pinch of salt in a medium saucepan over medium heat, stirring occasionally, until berries start to burst and mixture becomes thick and jammy, 6–8 minutes. Add lemon zest, lemon juice, and 1 cup blueberries. Bring to a boil, then remove from heat. Let compote sit until you are ready to serve.
Using an electric mixer on high speed, beat egg whites in a medium bowl until stiff peaks form, 3–5 minutes. Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and remaining 1 Tbsp. sugar and 1 tsp. salt in a large bowl to combine. Whisk egg yolks, ricotta, buttermilk, and vanilla in another medium bowl.
Add egg yolk mixture to dry ingredients and stir with a rubber spatula to incorporate. Fold in one-third of egg whites to lighten, then add remaining egg whites and fold in until no streaks remain.
Heat a griddle or a large skillet over medium-low; brush with oil. Working in batches, scoop ½-cupfuls of batter onto griddle. Top each with 2 Tbsp. fresh blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook, reducing heat if browning too quickly, until second sides are golden brown and pancakes are cooked through, about 2 minutes.
Serve pancakes with warm compote, maple syrup, and butter.
Do Ahead: Compote can be made 2 days ahead. Let cool; cover and chill.
Penne Pasta with Sausage, Butternut Squash and Chard (Eating Well, Sept 2019)
This comes together very quickly, so my strongest suggestion would be start the water heating, then make sure everything is mise en place (all chopped and prepped). I made this as written, no changes or substitutions. Tasty in a Fall comfort-food kinda way. Use a spicy sausage if you like a bit more heat. Recommended.
Serves 4 (6 if small portions with a large salad)
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| photo from eatingwell.com |
8 ounces whole-wheat penne
2 cups diced butternut squash ( ½-inch)
4 cups lightly packed chopped chard
1 cup diced smoked sausage
½ cup finely chopped shallot
2 tablespoons butter
1 tablespoon chopped fresh sage
2 tablespoons all-purpose flour
2 cups low-fat milk
1 cup freshly grated pecorino cheese, plus more for serving
½ teaspoon salt
Pinch of freshly grated nutmeg
Crushed red pepper flakes for garnish
Bring a large pot of water to a boil. Add pasta and cook for 2 minutes. Add squash and cook for 6 minutes. Add chard and cook until the pasta is tender, 1 to 2 minutes more. Drain and return to the pot.
Meanwhile, combine sausage, shallot and butter in a large saucepan over medium heat. Cook, stirring occasionally, until the shallot is soft, about 5 minutes. Add sage and sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk and cook, whisking occasionally, until the sauce starts to thicken, about 5 minutes. Stir in cheese, salt and nutmeg; cook until the cheese melts and the sauce is thick.
Pour the sauce over the pasta mixture and stir to coat. Serve topped with more cheese and pepper flakes, if desired.
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