 |
| Art at Taliesen West photo by ScifiwithPaprika (c)2019 |
The Meal Plan:
Sat (L) out (S) leftover carnitas
Sun (L) chicken tagine (S) chicken wings and soft pretzels
Mon (yoga) leftover tagine
Tues - leftover tagine
Wed - fish tacos with orange salsa
Thurs (yoga) - menemen (Turkish scrambled eggs)
Fri (yoga) - menemen (Turkish scrambled eggs)
Lunches - turkey chili, fritos, fruit
Moroccan Chicken and Apricot Tagine (Eating Well, J/F 2020)
This was good. Ingredient list seems long, but if you prep and assemble everything ahead, you'll have time for cleanup while things cook. And cooking goes quick once the chicken hits the pan.
One notable substitution - I used kalmata olives for green. Husband doesn't like green olives and we both live the briny taste of kalmata.
Flavors in this are bright (lemon), briny (olives), flavorful (spice mix), sweet (apricots) and when all that comes together - delicious! This is one I need to remember to make again. Serve over couscous, or even some orzo would work. Recommended!
Serves 4 if you don't have couscous 6 if you have couscous or rice.
 |
| photo from eatingwell.com |
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
½ teaspoon salt, divided
1 large onion, chopped
1 lemon, zested and juiced, divided
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
2 teaspoons ras el hanout**
2 cups unsalted chicken broth
1 (15 ounce) can can no-salt-added chickpeas, rinsed
½ cup chopped dried apricots
½ cup pitted green olives, halved
Fresh cilantro for garnish
**ras el hanout - 1/2 tsp. each ground cumin and ginger and 1/4 tsp. each ground cinnamon, coriander and allspice
Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.
Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.
Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.
Rye Soft Pretzels (Eating Well, J/F 2020)
I liked the simplicity of these - a very easy and quick dough to make, one rise, and then assemble. I did deviate from the recipe and plop in boiling water with baking soda for 15-20 seconds, then baked. Soft, "wheaty", and still tasty the next day even though the salt dissolved overnight. I would make these again, and these would be a good pretzel "bun" option.
I will recommend, freezing any leftovers. I think storing on the counter didn't work as well as freezing would have, and pulling out as needed for lunches.
Recommended.
Serves 12
 |
| photo from eatingwell.com |
2 cups light rye flour
1 package (2 1/4 teaspoons) instant dry yeast
½ teaspoon salt
1 tablespoon honey
3 tablespoons extra-virgin olive oil, divided
1 ½ cups water plus 3 cups, divided
⅓ cup baking soda
1 large egg, lightly beaten
½ teaspoon (or more to taste) pretzel salt or coarse kosher salt, such as Morton
Combine all-purpose flour, rye flour, yeast and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add honey, 2 tablespoons oil and 1 1/2 cups water. Mix on low until well combined, about 30 seconds. Increase speed to medium and knead for 5 minutes. Turn the dough out onto a clean surface and shape into a ball. Coat a large bowl with the remaining 1 tablespoon oil, add the dough and turn to coat. Cover with plastic wrap or a clean towel and set aside in a warm place until doubled in size, about 1 hour.
Position racks in middle and upper thirds of oven; preheat to 450 degrees F. Coat 2 large baking sheets with cooking spray.
Turn the dough out onto a clean surface and divide into 12 pieces. To make each pretzel, roll a piece of dough into a 22-inch-long rope and make a U-shape. Lift the ends, twist them completely around each other once and drape the ends over the bottom part of the pretzel.
Combine the remaining 3 cups water and baking soda in a medium bowl. Submerge each pretzel for 10 seconds, then transfer to a clean towel and pat dry. Arrange the pretzels on the prepared pans. Brush with egg and sprinkle with pretzel salt (or kosher salt).
Bake the pretzels, rotating the pans from top to bottom and front to back halfway through, until golden brown, 12 to 14 minutes.
Fish Tacos with Blood Orange Salsa (Eating Well, J/F 2020)
The recipe is actually for "tostadas", but I simplified and just went with tacos - not as messy as a tostada. One less step too - I don't have to bake the tostada shells. Second modification - I decreased the oranges to 4. I used 3 blood oranges and 1 cara cara because I had it on hand and needed to use it up. Even decreasing by two oranges, it was way to much salsa.
I skipped (forgot) the avocados and romaine lettuce and honestly, this doesn't need it. Not with all the orange salsa. However, if I had included, this probably would have stretched into a meal for four rather than a meal for two. If I had included the avocado and lettuce, this would have turned into a salad with some fish. As it was, the fish was kinda lost in the orange salsa.
With all that being noted, these were really good. I think halving the orange salsa and adding a little bit of avocado and lettuce (or cabbage) would be a good balance. As written, it's basically a salad on a taco. Recommended with some tweaking.
Serves 2 to 4
 |
| photo from eatingwell.com |
8 corn tortillas
3 tablespoons grapeseed or canola oil, divided
6 blood oranges (I used 3 blood oranges and 1 cara cara orange)
⅓ cup slivered red onion
¼ cup chopped fresh cilantro
¼ teaspoon kosher salt
1 pound skinless Pacific halibut or cod, cut into 4 portions
1 tablespoon chile-lime seasoning or rub
(I skipped) Position rack in upper third of oven; preheat to 400 degrees F. Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It's OK if they overlap a bit; they will shrink as they cook.) Bake, turning once, until browned and crisp, 16 to 18 minutes. Transfer to a wire rack and let cool.
Meanwhile, segment oranges: Using a sharp knife, slice both ends off and remove the peel and white pith. Cut the orange segments from their surrounding membranes. Combine the segments, onion, cilantro and salt in a medium bowl.
Sprinkle fish with chile-lime seasoning (or rub). Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until it flakes with a fork, 3 to 5 minutes per side.
Flake the fish into chunks. Spread avocado on the tortillas and top with lettuce, the fish and the salsa.
Easy BBQ Turkey Chili (ATK: Slow Cooker Revolution Vol 2)
I admit, I had my doubts about this one. There just didn't seem to be enough ingredients, and BBQ sauce in a chili? But when all was said and done and eaten, this was good. Very good. And imagine this would be a hit with kids if one used a sweeter bbq sauce.
Serves 6-8
2 pound uncooked ground turkey (I used ground pork)
1 (1-ounce) packet taco seasoning (I used Penzey's)
1 can (28 ounces) crushed tomatoes
2 cans (14 to 15 ounces)beans, rinsed and drained (I used navy and pinto)
1 cup barbecue sauce
2 cups frozen corn
Ideal slow cooker size: 5-7 quarts
In a large skillet set over medium heat combine ground turkey and taco seasoning. Cook, breaking it up with a spoon, until meat browns and is no longer pink, about 7 minutes.
Transfer cooked meat to your slow cooker.
Add the tomatoes, beans, barbecue sauce and corn.
Cover and cook on LOW for 4 to 5 hours, until the meat is tender.
Using a large spoon, skim off any excess fat that has accumulated on the surface of the chili.
No comments:
Post a Comment