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Tag Archives: simple ingredients

Sausage and Peppers

Peanut butter and jelly. Macaroni and cheese. Donuts and coffee. Okay, the donuts and coffee doesn’t necessarily fit the analogy, but I can always go for a donut when I have coffee it sort of counts. Classic pairings are sometimes even more delicious than getting ultra creative and trying hard in the kitchen. During today’s current reality (I REFUSE to say new normal, because nothing about this is normal, it’s our current reality and if things shift afterwards – hopefully they do – it will be our new reality), it’s damn near impossible to order groceries on whatever site you use, grab a delivery slot, and get everything you hoped for. Sometimes, we have make do with what we have, and that’s what sausage and peppers was for me.

I’m a purist when it comes to certain foods, and sausage is one of them. I’m not a huuuge turkey or chicken sausage fan, I just feel like the flavor in pork sausage tastes better, and it’s higher fat for a reason! Trader Joe’s makes an awesome pork and beef uncured sausage link pack that I am dying to grab again, when I am brave enough to venture to stores. I had a pack in the freezer and decided “THIS is a good time to take these out and make lunch with them.” I had also ordered several bell peppers from the previous week’s grocery delivery, so AHA!… let’s make sausage and peppers. I’d like to take a moment to settle a debate here too: I despise green peppers. There is no room for them at the table: they smell and taste like dirt and are super bitter. I prefer orange and yellow bell peppers and usually have them on hand.

Here’s what you’ll need for this super simple and tasty dish:

  • 1 pkg sausage (I’ll allow turkey or chicken substitutes here), sliced into small rounds
  • 2 medium peppers, julienned (sliced thin)
  • 2 tbsp olive oil
  • Your favorite spicy seasoning – I use a fajita mix or cajun mix, I would also use New Bae seasoning from Primal Palate, found here!

Start by heating a large sauté pan with the olive oil. Throw in the peppers and let them cook down until they begin to sweat and slightly brown, this will be around 5-7 minutes. Throw in the sliced sausage and sprinkle in your seasoning. Cook until the sides of the sausage are browned and the peppers are soft.

This dish is perfect on its own, over orzo pasta, paired with rice, or can be tossed with other roasted veggies. I will also say this stays well in the fridge so it’s a perfect stay-at-home meal prep for lunches. Enjoy!

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Ground Turkey and Chickpea Skillet with Roasted Veggie Medley

Good ol’ quarantine. Welcome to week 5 of stay-at-home, and getting creative in the kitchen. I accidentally bought a 5lb (YES 5LB) bag of carrots from Whole Foods a few weeks ago, and have been lucky to snag some slots at Whole Foods and Fairway delivery frantically throwing in zucchini and yellow squash into the cart, hoping that they still had it in stock. Thankfully, they did. I’m breastfeeding and while there really isn’t much science to back up cruciferous vegetables tend to make babies gassy, I still err on the side of caution and stick to spinach and zucchini for my vegetables.

I love ground turkey, and when I wasn’t much of a red meat eater (which changed the minute I tried Bistecca Fiorentina in Florence on my honeymoon five years ago), I relied heavily on ground turkey for everything. I find the key to making it tasty is a generous amount of seasoning and bone broth. That’s why I love this skillet: it has an abundance of flavor from cumin, onion, and garlic powder, a splash of dry white cooking wine (because why not?) and chicken bone broth from Kettle and Fire. I thickened the skillet with my trusty arrowroot and sprinkled some sharp white cheddar on top and broiled until it was perfectly melted. Let’s get down to business…

Here’s what you’ll need:

  • For the ground turkey skillet:
    • 1 pkg or 1lb ground turkey (I like dark meat turkey – that’s where the flavor and juices are!)
    • 1 tbsp oil (I prefer Olive or Avocado oil)
    • 1 cup garbanzo beans, rinsed and drained
    • 1.5 cup baby spinach
    • 1/4 cup bone broth or chicken stock (you could use vegetable stock too!)
    • Splash of dry white cooking wine
    • Onion powder
    • Garlic powder
    • Cumin powder
    • Salt
    • Pepper
    • 1/4 cup sharp cheddar (or any kind of shredded cheese – this is completely optional)
  • For the roasted veggies:
    • 3 large carrots, rinsed and sliced into long quarters
    • 2 zucchini, sliced into thick rounds
    • 1 yellow squash, sliced thick

Begin with cutting/slicing the vegetables and toss in some oil then layer onto a baking sheet lined with aluminum foil. Sprinkle salt, pepper, and dried basil and/or rosemary. Bake at 375* for 35 minutes.

In the meantime, grease a cast iron skillet with the oil of choice and set the heat to a medium flame. Add in the ground turkey and cook until 90% browned. Add in the garbanzo beans, spinach, and let the spinach begin to wilt – trust me it will. Add in seasonings and toss together. Pour in white wine to deglaze the skillet, and add in the broth. Turn flame up a little bit to bring to a gentle boil and add in arrowroot/thickener. Mix together until broth and turkey/garbanzo mixture becomes thick. Sprinkle cheese on top and broil for 3 minutes. Serve on top of the veggies or make a side of rice, either way, this is a perfect “what do I have on hand?” meal fit for a family at home 🙂 NOMaste healthy and safe my friends!

Roasted Chicken Thighs with Fingerling Potatoes and Tomatoes Skillet

I guess there’s no better time than the present to start getting creative in the kitchen, and becoming way more comfortable with simple, easy recipes with ingredients found in the kitchen or pantry. It’s a struggle to find onions, chicken toilet paper (still) and obviously cleaning products, so I write this blog entry with gratitude that I have been lucky enough to snag delivery windows for groceries. I pray that this pandemic is over sooner than later, and that we don’t return to normal – because that wasn’t working. I hope we come back to a space of kindness, thoughtfulness, awareness of what we have taken for granted in the past, and eternal respect for our heroes in scrubs, in grocery stores, delivery uniforms, and classrooms. With that being said, I present to you one of the most delicious chicken skillet dinners I’ve ever made. Like, ever.

One of the beautiful things about using a cast iron skillet is that everytime you cook with it, it absorbs the seasoning from the previous use, and it adds a different dimension of flavor to the dish. I had the skillet out on the counter, drying from use for a bolognese (link to that recipe here) and decided to use it again for chicken. I may need to get a few more of these skillets because I am slowly becoming obsessed. Cast irons, when thrown in the oven, help with overall crispiness to the dish and helps with even cooking. It’s safe to say I was very pleased with how this recipe came out, especially with the fingerling potatoes and tomatoes.

Here’s what you’ll need:

  • 1 lb or package of bone-in and skin-on chicken thighs, rinsed and patted dry
  • 1 cup grape tomatoes, sliced
  • 1.5 cups fingerling potatoes, rinsed and sliced
  • 2 tbsp olive oil
  • 3 tbsp Chili Lime seasoning from Trader Joes – (or chili powder, onion salt, garlic powder, paprika.)
  • Dried basil
  • Dried Rosemary
  • Garlic powder
  • Salt
  • Pepper

Preheat the oven to 375*. Rinse and pat dry the chicken and put into a bowl. Pour your seasoning into the bowl with the chicken (chili lime, garlic powder, dried basil, salt) and toss to coat – be sure to massage the seasoning into the chicken. Pour one tbsp of oil into the bowl with the chicken and mix again, then place the chicken into the skillet. Rinse the fingerling potatoes and tomatoes and slice in half. Throw the vegetables in a separate bowl with salt, pepper, and dried rosemary. Pour the remaining olive oil into the bowl and toss to combine.

Pour the vegetables into gaps of the skillet, and assemble around the chicken as shown below. Bake in the middle rack for just over an hour (65-70m is perfect). Serve as is or add a side salad 🙂 A delectable meal, perfect for staying at home; stay safe and well friends!

Chicken and Broccoli Stir Fry

I am a sucker for a good chinese food take out night. The flavor, the greasiness, the dumplings (I am obsessed with dumplings), and the overall deliciousness of the cuisine. I know that American-style chinese food is not necessarily compatible to the real deal in China, and American-style chinese food tends to have a significant amount of sugars, sodium, and soy sauce, which causes my belly to get upset pretty quickly. I have always wanted to dabble at making a stir fry, so I figured tonight was the perfect night to do so.

I love recipes that call for simple ingredients, such as this one. I’ll keep the narrative light on this recipe but will say that I swear by Coconut Aminos. Coconut aminos acts as soy sauce and even sometimes a teriyaki when sugar is added, as it’s made directly from a coconut and has a lot more nutrients than soy sauce. I don’t prefer soy products so this is a great alternative, especially when paired with rice wine vinegar and a toasted sesame oil.

Here’s what you’ll need:

  • 1 bag pre-cut broccoli florets (or two small heads of broccoli cut at the florets)
  • 1 lb chicken breast
  • 3-4 tbsp rice wine vinegar
  • 3-4 tbsp toasted sesame oil
  • 3-4 tbsp coconut aminos
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 bundle of stir fry rice noodles

To start, dice the chicken breasts into smaller bite size pieces. Heat a large pan to medium heat and add in oil and minced garlic. Add the chicken to the pan and begin to cook until all pieces are fully white, they are more than likely not cooked through but the chicken will cook as you layer in the sauce and broccoli. Add the broccoli and the sauces (coconut aminos, rice wine, and sesame oil). I would also add that you can lessen or increase the amount of each sauce as you desire. I also added a sprinkle of salt and pepper and red pepper flakes for good measure and a nice kick! Cover and let sit for a few minutes until broccoli becomes soft, and stirring occasionally.

Meanwhile, Boil 4-5 quarts of water. Add in the stir fry noodles and turn off the heat. Let the noodles soak for 8-10 minutes and add them to the chicken and broccoli. The sauce will start off thin, but as the noodles are added and stirred, the noodles will absorb the sauce so feel free to add a bit more of rice wine vinegar or even 1/4 cup water if you desire. I promise frontloading the 3-4 tbsp of all of the liquids will be just enough.

The results are a lighter, healthier, and umami-satisfying version of the OG Chicken and Broccoli from your local take-out. NOMaste 🙂