The Meal Plan:
Sat (L)leftover Cobb Salad (S) Chickpea dish
Sun (L) leftover chickpeas (S) Burgundy bear steaks
Mon (yoga) (L) out? (S) leftover bear
Tues -
Wed (yoga) leftover bear on sauted potatoes
Thur -
Fri (off) leftover Chinese
Lunches - Squash chili with cornbread muffins
Warm Spinach Salad with Chickpeas and Roasted Tomatoes (Eating Well Jan/Feb 2021) vegetarian/vegan
This was so simple to assemble (and would have been simpler had I made my beans ahead of time). The tahini dressing really pulls everything together. I did use dried beans I prepared in the instant pot, I subbed red wine for the sherry vinegar (what's with recipes calling for sherry vinegar lately?), and I purchased a 5 oz tub of baby spinach. Prep is minimal (especially if you cook your beans ahead of time, clean-up is a snap (tip: use parchment paper under the tomatoes on the baking sheet) and it tastes great! I would absolutely make this again. Recommended!
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| Photo from eatingwell.com |
1 medium sweet onion, sliced ¼ inch thick
4 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
1 pint cherry or grape tomatoes
3 cups cooked or canned (rinsed) chickpeas
1 ¼ teaspoons dried oregano
¼ teaspoon ground pepper
2 tablespoons sherry vinegar
1 tablespoon tahini
½ teaspoon pure maple syrup
8 cups lightly packed spinach (8 ounces)
Preheat oven to 425°F.
Toss onion with 1 tablespoon oil and 1/8 teaspoon salt on a large rimmed baking sheet. Spread into an even layer. Roast for 10 minutes.
Push the onion to one side of the pan. Add tomatoes to the empty side and sprinkle with 1/8 teaspoon salt. Roll the tomatoes around on the pan to oil them up a bit. Roast until the onion is blackened in spots and the tomatoes have collapsed and released some of their juices, 25 to 30 minutes more.
Add chickpeas, oregano and pepper to the pan and drizzle with 1 tablespoon oil. Toss to combine the vegetables, scraping up the browned bits. Return to the oven and roast until the oregano is fragrant and the chickpeas are heated through, about 5 minutes.
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, tahini, maple syrup and the remaining 1/4 teaspoon salt in a large bowl. Add spinach and toss to coat. Top the spinach with the roasted vegetables and chickpeas. Serve warm.
Vegetarian Winter Squash Chili (Slow Cooker Favorites, Fine Cooking, Winter of 2014) vegetarian/vegan
The recipe was written backwards, in my humble opinion, and I've reflected the order I thought would make the most sense below. Though, really, this would be a good chop and plop dish and skip sauteing the onion.
My other observation is this is a very sweet chili - almost too much so with the squash, cranberries and orange juice. It was a bit...disconcerting. You can also adjust the heat level by adding or reducing the amount of chipolte in adobo. I should have added a tich more, but I like heat.
2 cups finely chopped onion
1 tsp minced garlic
3/4 tsp ground cinnamon (divided)
1 tsp ground cumin (divided)
2 (15 oz cans) chickpeas, rinsed and drained OR 3 cups cooked chickpeas
7 cups (about 2 small) butternut squash, peeled, seeded and cubed
2 tsp coarse salt
12 grinds of black pepper
1/2 tbsp chipolte chili in adobo sauce
1/2 cup dried cranberries
1/2 cup fresh squeezed orange juice
1/4 cup tomato paste
Heat oil in a small frying pan over medium-high heat. When hot, add the onion, garlic, 1/2 tsp cumin,1/2 tsp cinnamon and saute until onion is soft, about 5 minutes. Remove from heat.
Mix chickpeas, squash, salt, 1/2 tsp cumin, 1/4 tsp cinnamon and the pepper in the bottom of the slow cooker. Add the onion mixture.
Place chipolte chili, cranberries, orange juice and tomato paste into a blender and puree until mostly smooth. Pour over ingredients in slow cooker. Cover and cook on low 4-6 hours or until squash is soft.
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