For those who live in Austin and have attended SXSW, you know it's a week and a half of crazy schedules and excessive food and drink. This year having an interactive badge and lots of fun free parties and work events, I wanted to have a plan so that Luke and I wouldn't be forced to eat out for lunch and dinner every day due to our busy schedules. In addition to getting some vegalicious ingredients for sandwiches (I knew we needed it!) I wanted a hot option for our work lunches.
The inspiration here? Some chipotle peppers in adobo sauce in my fridge that needed to be used. This reheats beautifully, make it next time you have a busy week ahead!
Slow Cooker Chicken and Sweet Potatoes
2 pounds boneless, skinless chicken thighs
Salt and pepper
1 tablespoon canola oil
1 large sweet potato, peeled and cut into 1-inch pieces
1 medium onion, roughly chopped
1 carrot, halved lengthwise and cut into 1-inch pieces
2 chipotle pepper in adobo sauce, chopped
1 14-ounce can crushed or diced tomatoes
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
Quinoa
Season chicken thighs with salt and pepper to taste. Heat a large cast iron skillet to medium high heat and warm oil. Cook chicken thighs to browned, about 5 minutes per each side.
Add chicken, sweet potato, onion, carrot and peppers (including sauce) to a slow cooker. Top with crushed tomatoes and seasonings and toss to combine. Let cook 7-8 hours on low. Serve with cooked quinoa. Enjoy!
Showing posts with label weeknight meal. Show all posts
Showing posts with label weeknight meal. Show all posts
Thursday, March 15, 2012
Thursday, February 9, 2012
Endive Surprise
The kind folks with California Endive surprised me with an early Valentine today 
- a bouquet of beautiful endives! I thought it was so clever, mostly because I think it would be such a fun hostess gift. I've always waited for the day when someone brings me a large Brussels sprout stalk or the like to be quirky and fun - not to mention useful!
Anyway, with this surprise vegetable bounty, I decided to put it to use with some things lingering in my pantry and fridge. The result, a delightful meal!
Cauliflower Pasta
1/2 large head cauliflower, cut into bite-sized florets (2-3 cups)
1 tablespoon olive oil
1 teaspoon truffle salt (or sea salt)
1/2 teaspoon pepper
1/2 pound whole wheat pasta
2 slices bacon, chopped
2 cloves garlic, minced
6 sundried tomatoes, chopped
1/2 cup olives, chopped
1/2 cup fresh grated Parmigiano Reggiano
Preheat oven to 450 degrees. Lay out cauliflower florets on a baking sheet, then drizzle with the olive oil and sprinkle with the truffle salt and pepper. Toss to combine then place in the oven to roast for 30 minutes, until cauliflower begins to brown. Remove and place in a large bowl.
Meanwhile, place a large pot of water to boil. Cook pasta until al dente. Drain and add to the cauliflower bowl.
While pasta cooks, heat a cast iron or other skillet on medium heat and cook bacon until browned. Remove with a slotted spoon and set on a paper towel-lined plate, reserving oil. Add garlic to the drippings and saute one minute. Remove garlic and add to pasta bowl. Add the sun dried tomatoes, olives and Parmigiano Reggiano and toss to combine. Bon Appetit!
Endive Surprise Salad
2 endives, cores removed and outer leaves roughly chopped
reserved bacon drippings (from recipe above!)
4 ounces spring mix
6 dates, chopped
1 ounce toasted walnuts
Balsamic vinegar to taste
Salt and pepper
After removing the garlic from the bacon drippings in the cast iron skillet from the cauliflower pasta, I added the endive to the skillet to saute it in the drippings for 3-4 minutes. Next add it to a large bowl, then add in the lettuce mix, dates and walnuts and toss to combine. Top with balsamic vinegar, Parmigiano Reggiano and salt and pepper and toss to combine. The bacon drippings that cling to the endive will combine with the vinegar for a delightful dressing.
- a bouquet of beautiful endives! I thought it was so clever, mostly because I think it would be such a fun hostess gift. I've always waited for the day when someone brings me a large Brussels sprout stalk or the like to be quirky and fun - not to mention useful!Anyway, with this surprise vegetable bounty, I decided to put it to use with some things lingering in my pantry and fridge. The result, a delightful meal!
Cauliflower Pasta
1/2 large head cauliflower, cut into bite-sized florets (2-3 cups)
1 tablespoon olive oil
1 teaspoon truffle salt (or sea salt)
1/2 teaspoon pepper
1/2 pound whole wheat pasta
2 slices bacon, chopped
2 cloves garlic, minced
6 sundried tomatoes, chopped
1/2 cup olives, chopped
1/2 cup fresh grated Parmigiano Reggiano
Preheat oven to 450 degrees. Lay out cauliflower florets on a baking sheet, then drizzle with the olive oil and sprinkle with the truffle salt and pepper. Toss to combine then place in the oven to roast for 30 minutes, until cauliflower begins to brown. Remove and place in a large bowl.
Meanwhile, place a large pot of water to boil. Cook pasta until al dente. Drain and add to the cauliflower bowl.
While pasta cooks, heat a cast iron or other skillet on medium heat and cook bacon until browned. Remove with a slotted spoon and set on a paper towel-lined plate, reserving oil. Add garlic to the drippings and saute one minute. Remove garlic and add to pasta bowl. Add the sun dried tomatoes, olives and Parmigiano Reggiano and toss to combine. Bon Appetit!
Endive Surprise Salad
2 endives, cores removed and outer leaves roughly chopped
reserved bacon drippings (from recipe above!)
4 ounces spring mix
6 dates, chopped
1 ounce toasted walnuts
Balsamic vinegar to taste
Salt and pepper
After removing the garlic from the bacon drippings in the cast iron skillet from the cauliflower pasta, I added the endive to the skillet to saute it in the drippings for 3-4 minutes. Next add it to a large bowl, then add in the lettuce mix, dates and walnuts and toss to combine. Top with balsamic vinegar, Parmigiano Reggiano and salt and pepper and toss to combine. The bacon drippings that cling to the endive will combine with the vinegar for a delightful dressing.
Friday, June 25, 2010
Pork Chops with Peach Chutney
It's peach season in Texas, and I just can't get enough! I made this recipe with some very ripe peaches, and I may just recreate it with all the delicious peaches my friends and I picked in Fredericksburg this weekend! While I had several burners going on the skillet, this recipe was quite simple to assemble. I served it with brown rice and very simple, yet delicious green beans - I'll definitely be making that recipe again.
3 tablespoons olive oil, divided
1 pound green beans, trimmed
Steam green beans about 5-6 minutes, so that they maintain a slight bight. Toss with cheese, rosemary and olive oil, then season with salt and pepper to taste.
Pork Chops with Peach Chutney
1/2 red onion
1 clove garlic, minced
1/4 cup apple cider vinegar
1/4 cup light brown sugar
4 ripe peaches, cut into 1/2-inch chunks
4 boneless pork chops
Salt and pepper to taste
Heat a medium sauce pan on medium heat and warm 2 tablespoons olive oil. Add red onion and garlic and saute 5 to 7 minutes, until soft and translucent. Add vinegar and brown sugar and cook 2 to 3 minutes, bringing to a simmer. Stir in peaches and cook on medium-low heat for about 10 minutes.
Meanwhile, heat a large skillet on medium heat. Warm remaining 2 tablespoons olive oil. Season pork chops with salt and pepper on both sides. Cook until done, about 2-3 minutes per side. Serve with the prepared chutney.
Rosemary Parmesan Green Beans
1/2 cup shredded parmesan cheese
3 tablespoons chopped fresh rosemary1 tablespoon olive oil
Salt and pepper to tasteSteam green beans about 5-6 minutes, so that they maintain a slight bight. Toss with cheese, rosemary and olive oil, then season with salt and pepper to taste.
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