Today is November 8th.

This article took me four months to write. Continue reading Today is November 8th.

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Slow Cooked Moroccan Chicken

So I’ve always really loved my slow cooker.  Always.  But now, I really, really, really love my slow cooker.  Without it, we would be eating cereal, ice cream, and peppermint patties for dinner.  Which was ok while I was pregnant (I DID throw in some prenatal vitamins, ok?) but not so much anymore.  At some point, I’d like not to LOOK pregnant anymore.

This dish is a 7AM, pre-work, post-feeding baby creation.  As in, what do we already have that I can throw in the slow cooker, get dressed, get baby ready, go to work, come home, feed baby, and then feed Husband and me?  This, is turns out.

 Moroccan Chicken

  • 2 breasts chicken, diced
  • 8 cloves garlic, minced
  • 1 onion, sliced
  • 2 sweet potatoes, peeled and cubed
  • 1 jalapeno, partially de-seeded and roughly chopped
  • 1 can diced tomatoes (I liked using the ones with a bit of diced chili pepper)
  • splash chicken stock
  • about a teaspoon salt
  • about a teaspoon pepper
  • handful cumin
  • about a teaspoon turmeric
  • about 1/2 teaspoon cinnamon
  • to serve:
    • couscous, cilantro, sour cream/Greek yogurt
  1. Dump everything in the crockpot.  That’s right.  No pre-seasong, no pre-searing, just straight into the crockpot.  Cover and cook on low for 7-8 hours.  Serve over couscous (takes less than 2 minutes to cook! amazing!).

The Verdict:

I was surprised by how delicious this was, given the haphazard way it came together.  Hence, why I’m sharing it here with you.  Huge bonus: it makes enough so that you don’t have to worry about dinner the following night.

It does make me wonder, though – what do normal, non-cereal eating working-outside-of-the-house people make for dinner!?  Please (please) enlighten me.

Brussels Sprouts & Bacon Pasta

Q: What do you make for dinner the night before you go back to work after having a baby?

A: Anything you have in your fridge already, so you don’t disturb the good people at the grocery store with your heaving sobs. Oh, and pasta, because that always makes me feel better.

Somehow it’s October.  Four months have flown by and my baby is big enough to hold up his own head and smile and generally make my heart sing like those baby animals in Snow White.  Naturally, I’m feeling sad and anxious about going from spending all day, every day with him, to only the hours after dark.  More about that some other time, I guess.

Anyway, the night before I recommenced working outside the home, we still had to eat and I hadn’t been to the store in quite some time.  A perusal through the fridge revealed: half a lemon, half a container of chicken stock, a going-bad-very-quickly package of brussels sprouts, and some Parmesan cheese.  Bacon from the freezer and half a box of pasta and presto, dinner in about 30 minutes.

Brussels Sprouts and Bacon Pasta

  • half box pasta (I used whole wheat penne)
  • about four slices bacon, chopped
  • a few sprigs thyme
  • 6-8 cloves garlic, minced
  • salt, pepper
  • a good amount crushed red pepper
  • 1 bag (or 1 branch, or however you buy your sprouts) brussels sprouts
  • olive oil or butter
  • about 1/2 cup chicken stock, white wine, or just the starchy pasta water
  • Parmesan cheese
  • juice from 1/2 lemon
  1. Bring a pot of salted water to boil; cook your pasta according to directions and drain, reserving about a cup of the starchy water (if using).
  2. As your pasta cooks, prep your sprouts.  Chop off the tough end of each sprout and add to your food processor. Finely shred all your sprouts.
  3. Heat a deep, large skillet over medium heat and then add bacon.  Crisp it up a bit and then add garlic, taking care not to burn it.  Add a pinch of salt, pepper, and your crushed red peppers (note: if you like spice, add a fair amount.  The crushed red peppers get a bit lost among all the brussels sprouts).  Add a few sprigs thyme, as well.
  4. Add brussels sprouts to pan; spread them out evenly so the shreds start to crisp up underneath a little bit.  Don’t be afraid to add a bit of olive oil or butter at this stage!  After a while, stir the mixture up to let all the sprouts cook evenly.  Add a bit of white wine, stock, or some of the starchy pasta water to start creating a sauce.
  5. Add the cooked pasta to the skillet and give the whole thing a toss; add lemon juice and Parmesan & season to taste; serve hot.

The Verdict:

Make sure to carefully season your pasta throughout the cooking process.  I was a bit afraid to oversalt, given the bacon, so I had to make up for this at the end.  But this is delicious, and a big bonus is that it makes enough to take for lunch the next day, too.  The only remaining question: what do you make for dinner AFTER the day after you start working..and the day after that, and the day after that?

Answer: you marry into literally the best family ever and your MIL brings you a delicious lasagna.

Leek Fritters & Garlic Lemon Cream (SK recipe)

You know those bus ads that roll past you with some amazing picture of someone doing something somewhere ridiculous and at the bottom it says “taken with an iPhone”?  Yea, so my iPhone pictures don’t look anything like that.  (Maybe because my life doesn’t really look like this. Although I did pay for the ridiculous storage upgrade so I can now take thousands and thousands of pictures of baby, all doing the same thing, lying on our bed. Maybe not the same thing.)

Of course, that doesn’t stop me from thinking: now that it’s awful and dark and rainy out, maybe the iPhone camera will be able to create some magic in the kitchen.  First up, these leek fritters, taken unabashedly from the Smitten Kitchen, in honor of Rosh Hashanah.  Yes, I know that latkes are for Hanukkah and moreover, that they’re made with potatoes.  But who wouldn’t want to start the New Year, though, with some fried onions with cream and garlic?

Leek Fritters

  • 3-4 large leeks, sliced in half lengthwise and then sliced thinly crosswise
  • 1 bunch scallions, thinly sliced down to the white parts
  • about 1/4 cup flour
  • dash garlic powder
  • dash crushed red pepper
  • salt and pepper to taste
  • 1 teaspoon baking powder
  • 1 egg
  • butter
  • for the sauce:
    • about half a cup sour cream or Greek yogurt
    • 1 garlic clove, finely minced
    • juice from 1/2 lemon
    • a bit of lemon zest
    • pepper, salt to taste
    • optional: dash hot sauce
  • additional eggs, for frying and serving on top

**tip: if you’re serving these for dinner, this makes a comfortable amount for 2 people for dinner.  Otherwise, double the recipe if you’re serving 4, etc.

  1. Prep your vegetables.  Trim the leeks, leaving the white and pale green parts.  Cut them lengthwise and slice them thinly crosswise.  Slice up the scallions, discarding the bottom parts.
  2. Bring a pot of salted water to boil, and boil the leeks for about 3-4 minutes.  Drain, and then wring all the water out using a dish towel, paper towel, or cheese cloth.  Try to get out as much water as you can.
  3. Mix the leeks and the scallions in a large bowl with your fingers, making sure to break up the clumps of leeks that will form after you wring them out.
  4. In a separate bowl, mix together the flour, baking powder, salt, pepper, crushed red pepper and garlic powder.  Add to the leeks/scallions, and then add one egg.  Give it all a stir so a lumpy batter forms.
  5. Preheat an oven and a baking sheet so you can keep your batches of leeks warm.
  6. Over medium to medium-low heat, heat more butter than you think your heart wants, and then add little drops of batter to the pan, smushing each little drop so it forms a flat pancake.  Fry each side until golden brown, about 2-3 minutes per side.  When nice and toasty, transfer to the warmed oven.  Repeat until you finish off the batter.
  7. While your fritters cook, mix together your cream sauce by adding the sour cream, garlic, lemon, lemon zest, salt, pepper and hot sauce together and whisking.
  8. When the last of your fritters is sitting in the oven, fry up a couple of eggs to finish off your meal.  Serve hot.

The Verdict:

Deb Perelman promises that these keep well in the fridge for a week, or in the freezer for about a month – simply warm them up in a 325 degree oven to get them nice and crisp again.  The Husband and I have no idea if this is true, because we gobbled all of these right up.

Red Lentil Coconut Basil Curry

A few weeks ago our dishwasher stopped working.  This was not a big surprise; the appliances in our kitchen are all from the late 1970s, early 1980s if you’re feeling generous.  The joys of renting an apartment is that you can know nothing about dishwashers, and yet, they still somehow magically get fixed.

Except in this case, we now have a new fridge and a new stove, but our dishwasher is still sad and broken.  On the bright side, when we cleaned out the fridge, we also tackled the cabinets.  I found a bag of red lentils my mom bought when the baby was first born.  I also found a green curry paste that went bad in May 2013.  Do lentils + curry = dinner?  Though the can of paste went in the garbage, we dined on this delicious concoction last night.

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Red Lentil Coconut Basil Curry

  • coconut oil
  • 1 onion, sliced thinly
  • 4-6 garlic cloves, minced
  • about 1 teaspoon grated ginger (I keep mine in the freezer for just this occasion)
  • big handful curry powder
  • about a teaspoon cumin
  • about half a teaspoon cinnamon
  • about a teaspoon salt
  • just a sprinkle of red crushed peppers
  • half a teaspoon turmeric
  • 1 jalapeno, minced
  • 1 cup red lentils
  • about 4-5 leaves basil
  • 1 can coconut milk
  • 1 cup vegetable stock
  • a big handful baby spinach
  • juice from half a lime
    • to serve: naan or rice, Greek yogurt, green onions
  1. In a large  skillet, heat the coconut oil over a medium heat and add onions. Saute about 4-5 minutes, and add garlic and ginger.  Cook until everything is nice and soft.
  2. Add all of the spices (curry powder, cinnamon, salt, turmeric, cumin, crushed red peppers) and the jalapeno and give everything a good toss through. (Don’t be afraid to add a little more coconut oil to keep the spices from sticking to the pan.)
  3. Add the lentils, coconut milk, stock and basil.  Turn the heat down and simmer for about 20 minutes, stirring occasionally.
  4. Add the spinach and fold in gently, letting it wilt.  Add lime juice and adjust seasoning to taste.
  5. Serve with rice or naan, and a dollop of Greek yogurt.  Top with a bit of green onion for a nice finish.

The Verdict:

The answer to the question above is a resounding yes.  This is so, so good.  Even better, it’s healthy (I think).  Best of all, this cooks itself in about 25 minutes, total.  That includes the time to cut your veggies and mince your garlic.  Yes.