Archives for posts with tag: pepper

On the Road Again

September 18, 2014 //
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Sorry for the delayed post. I was all set and ready to go last week, but due to a business trip to Omaha, Nebraska I had no time to actually post the meal plan. Anyway, the trip to Omaha went well. Did you know that Omaha is the home of the reuben sandwich and the hometown of Henry Fonda, Marlon Brando, Fred Astaire and of course, the “Wizard of Wall Street” Warren Buffet? To cap off several days of business meetings I got a chance to check out the Omaha Farmers Market last Saturday morning, which was gorgeous. But, here’s a warning – the weather was chilly! If the Midwest is a bellwether than meals full of tomatoes and corn are quickly coming to an end so enjoy them while you can. I certainly am!

Nebraska - home of the Cornhuskers!

Nebraska – home of the Cornhuskers!

Meal #1: Pressed Chicken Thighs with Corn, Scallion and Pepper Saute
Meal #2: Zucchini, Tomato and Feta Bake + Any Protein + Corn on the Cob
Meal #3: Italian “Stir Fry”
Meal #4: Fennel Compote with Tomatoes, Olives and Fish + Corn on the Cob

Your grocery list, excluding the usual pantry items: 

fennel – 1 large or 2 smaller ones
plum tomatoes – 13
red bell pepper – 2 large
red onion – 1
scallions – 1 bunch
zucchini – 2 medium
summer squash – 1
corn – 2 + 1 per person for 2 meals
green or black olives – 1/2 cup
feta – 4 ounces
capers – 1 jar (if you don’t already have them)
pesto – 1 jar (optional)
ricotta cheese – 1 small container (optional)
pasta – 1 box
bone-in, skin-on chicken thighs – 1-2 per person, depending on size
white fish (bass, halibut or tilapia) – 6 ounces per person
whatever protein you decide to make along with meal #2

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Categories Meal Plans

Pressed Chicken Thighs with Corn, Scallion and Pepper Saute

September 18, 2014 //
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Pressed Chicken Thighs with Corn, Scallion and Pepper Saute
Pressed Chicken with Corn, Scallion and Pepper Saute

My inspiration for this dinner came from Martha’s Pressed Chicken with Okra Succotash. I was intrigued by the recipe’s cooking method; how crispy I imagined the chicken would get and how fast it all came together. However, there were a couple of reasons why I didn’t stick to the script, so to speak. For one, it was just the two of us for dinner and a whole chicken seemed like overkill. The second, was because while I love succotash, and don’t even mind okra, I didn’t have either okra or lima beans on hand. So instead I decided to experiment with ingredients that I thought everyone could find at their local market or store. It was delish!

Pressed Chicken Thighs

8 bone-in, skin-on chicken thighs (1 or 2 per person, depending on size)
1 TB. olive oil
salt and pepper to season

Season chicken with salt and pepper. Heat a large cast-iron skillet over medium-high heat. Swirl in olive oil. Add chicken, skin side down. Top with enough wax paper to cover the chicken (but not too much that it could be caught by the fire of the stove if you have gas); place another skillet on top; weigh the top pan down with something heavy such as several full cans of tomatoes or, in my case, 8 lb. hand weights.
Weights

Cook chicken until golden, about 5 minutes.
Chicken in Pan

Flip chicken; cook (with wax paper and weighted skillet) until a thermometer inserted into thickest part of thigh (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer to a plate, reserving pan juices.

Corn, Scallion and Pepper Saute
Corn Saute

1 TB. olive oil
2 ears of corn, shucked
1 bunch of scallions, trimmed and white and light green part sliced thin
1/2 red bell pepper, chopped
salt and pepper, to taste

In the same pan as the chicken, with the reserved juices, add olive oil over medium heat. When hot, add corn, scallions and pepper. Saute for about 3-5 minutes and season with salt and pepper. Serve along with chicken.

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Categories Meals

Italian “Stir Fry”

January 31, 2014 //
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Italian “Stir Fry”

When I was single and living alone, I prepared full meals for myself as a way to unwind. I would either cut a recipe down to one portion or make a larger portion and have leftovers for lunch or other nights. However, a lot of nights I prepared dinner using whatever was kicking around in my fridge and pantry – this recipe is an example. You can make this dish with literally whatever you think looks good at the market or what you already have in the fridge. You can add meat or not. It can go over pasta, rice, couscous, quinoa or farro. It is the perfect “what should I make for dinner tonight?” meal. The ingredient list below is merely a suggestion.

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1 TB. olive oil
1 red, yellow or orange pepper, chopped *
½ red onion, chopped *
1 zucchini, chopped *
1 summer squash, chopped *
3 plum tomatoes, chopped
¼ cup pesto (optional)
½ cup ricotta cheese (optional)
pasta – 3 oz dry for per person

* ingredients that can be prepped several days ahead.

Note – Boil salted water for the pasta as you prep the rest of the ingredients. When you add the pasta to the boiling water start your stir-fry; they should take the same amount of time to cook.

Heat olive oil in a pan and add the next four ingredients. Saute for 5-7 minutes, stirring occasionally. Add your tomatoes, and cook for another 3-5 minutes or until they start to break down and get saucy. When your pasta is done, drain it, and throw it in the pan with the veggies; add the pesto, ricotta, salt and pepper to taste and mix it up.

 

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Categories Meals