A pretty quiet week overall. We had a spit of snow mid-week, temps then dropped well below 0*F, and we got more significant snow over the weekend. It's January. In Northern MN. All to be expected.
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| photo by Scifi with Dash of Paprika (C) 2018 |
Sequoia National Park, 2018
Several good recipes this week. I did make a pot of mac-n-cheese, forgetting that this recipe (by Food Lab/Serious Eats) makes waaayy to much for two people. We are now heartily tired of mac-n-cheese. I also discovered I was out of pork chops in the freezer, which worked out because we had waaayyy to much mac-n-cheese.
The Meal Plan:
Sat (L) Leftover lunches (S) out
Sun (L) Mac n cheese (S) Chicken Kurma
Mon (yoga) leftover mac-n-cheese
Tues -
Wed (
Thurs (yoga)
Fri - leftovers
Lunches - Freezer burritos
Pumpkin Waffles (Number 2 Pencil blog)
My love with my new Belgian waffle maker continues this week with PUMPKIN waffles! I found this recipe when I was bouncing around Pinterest. Ahh...bless the rabbit hole known as "Pinterest"...
Anyway, I had all the ingredients on hand so this became Sunday's breakfast. Assembly was quick, they baked beautifully, the pumpkin flavor and spices were perfect if not at a tich on the subtle side. I might up the spices if I make this again. Delicious! Recommended.
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| photo from Number 2 Pencil blog |
3 tablespoons of firmly packed dark brown sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon or pumpkin pie spice
1/2 teaspoon of kosher salt
1 1/2 cups of milk
1 cup of canned 100% pure pumpkin
1 egg yolk plus 3 egg whites
4 tablespoons of melted cooled butter
2 tablespoons of apple cider vinegar
In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form. Set aside.
Combine dry ingredients in a large mixing bowl and whisk together.
Combine milk, pumpkin, butter, egg yolk and vinegar in a small bowl and stir to combine.
Add pumpkin mixture to dry ingredients and stir to combine.
Gently fold in egg whites. Use batter immediately in waffle maker.
Chicken Kurma (Eating Well, Jan/Feb 2020)
This was quick to assemble, a tich on the bland side (I should have bought cilantro), but still hit the spot. Recipe doesn't say, but I would recommend serving over rice otherwise you won't have enough for 6 servings. Some naan would be perfect with this.
A couple notable substitutions - I used boneless, skinless chicken thighs instead of chicken breast, and I used one whole red pepper instead of half a green and half a red. I didn't have a use for half peppers so just bought one and used the whole thing.
Recommended.
Serves 4-6
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| photo from eatingwell.com |
1 small onion, diced
2 medium tomatoes, diced
3 cloves garlic, thinly sliced
1 (1 inch) piece fresh ginger, peeled and minced
1 serrano pepper, seeded and minced
1 tablespoon tomato paste
1 teaspoon ground turmeric
1 teaspoon kosher salt
½ teaspoon ground pepper
1 ½ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
½ medium red bell pepper, diced
½ medium green bell pepper, diced
Juice of 1/2 lemon or lime
Fresh cilantro and/or mint for garnish
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. Add tomatoes, garlic, ginger, serrano, tomato paste, turmeric, salt and pepper. Bring to a simmer. Reduce heat to maintain a simmer, cover and cook for 10 minutes.
Add chicken and increase heat to maintain a lively simmer. Cook, stirring occasionally, until the chicken is almost cooked through, about 5 minutes. Add bell peppers and lemon (or lime) juice and cook, stirring occasionally, until the chicken is just cooked through, 5 to 10 minutes more. Garnish with cilantro and/or mint, if desired.
Rice and Bean Freezer Burritos (Eating Well online) vegetarian
These were lunches for the week for both of us.. I did not make ahead and freeze because the Husband had some field days with no access to a microwave and a frozen burrito is not appetizing in 0* temps. These were pretty good - easy to assemble in the morning, though I kept forgetting the cherry tomatoes. Argh! I added some sprouts for a bit of green, and skipped the cilantro. Though here too, I wish I hadn't. Recommended.
Makes about 8
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| photo from eatingwell.com |
2 (15 ounce) cans low-sodium black or pinto beans, rinsed
4 teaspoons chili powder
1 teaspoon ground cumin
2 cups shredded sharp Cheddar cheese
1 cup chopped grape tomatoes
4 scallions, chopped
¼ cup chopped pickled jalapeños
2 tablespoons chopped fresh cilantro
8 8-inch whole-wheat tortillas, at room temperature
2 cups cooked brown rice
Mash beans in a large bowl with chili powder and cumin until almost smooth. Add cheese, tomatoes, scallions, jalapeños and cilantro; stir to combine.
Spread about 1/2 cup of the filling on the bottom third of each tortilla and top with about 1/4 cup rice. Roll up snugly, tucking in the ends as you go. If serving immediately, transfer to a microwave-safe plate, cover with a paper towel and microwave on High until steaming hot, 1 to 2 minutes. If freezing, wrap each burrito in foil. Freeze for up to 3 months.
To heat a frozen burrito: Remove a burrito from the foil and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot, 1 1/2 to 2 1/2 minutes.
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