Dinner

Harissa Chicken with Leeks, Potatoes and Yogurt

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photo by Eric Wolfinger

Lately, I’ve been checking out a lot of cookbooks from the library and making meals from those books. Or at least thinking about making meals from those books when I’m not relying on staples. So while I have been cooking as much as usual, I’ve been making quick, easy meals that aren’t really blog-worthy: grilled brats, pasta … things like that.

However, I have to share this blog-worthy recipe. It’s from Dinner: Changing the Game by Melissa Clark. I think I’ve bookmarked 20 recipes from this book. I’m a big fan of Melissa Clark. Another of my favorite recipes, Roasted Broccoli with Shrimp, is hers. Her recipes are simple – when I say simple, I mean if you’re a person who is adept at cooking and familiar with more nontraditional flavors and ingredients – and always full of flavor.  Take that Roasted Broccoli with Shrimp – there aren’t many ingredients, but it works. The first time I made it, I thought, “How good could this be?” Then I basically devoured the entire pan. That’s how good it is.

So, I decided the first recipe to try from her new book was the Sheet Pan Harissa Chicken with Leeks, Potatoes and Yogurt. The picture in the book – the one on the cover – sold me. I would all caps this next sentence, but I’ll restrain myself: It is so good! We both loved this. When Jim likes something, he’ll usually say, “This is good. Thanks.” He remarked three times, during the course of the meal, how good it is. So I call that a win.

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Dinner · meal planning

Weekly meal plan – 4/2/17

Bowl of French onion soup

There will be a few nights away from home this week, so this list may be a bit ambitious, but I’m going to try!

Here is what is (probably) on the menu this week:

Orzo Salad with Roasted Cauliflower, Spinach and Feta. I love this salad so much. I found it last year in Chrissy Teigen’s cookbook, Cravings. It’s perfect as written, but sometimes I add chickpeas for a little extra protein.

Creamy corn basil and pasta. I really should wait until summer to make this when fresh corn is plentiful, but it looks so good that I can’t wait 3 more months.

Chicken Gyro Salad. These ingredients are favorites in this house. I make some version of this a couple of times a month (see those Chicken Shawarma wraps I constantly link to). I will definitely scale this down to 2-4 servings.

Sesame Soba and Ribbed Omelet Salad: Another popular flavor combination around here.

Thanks for reading!

Dinner · meal planning

Meal planning favorites (part 1)

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Next week will be a busy/off week as far as meals are concerned, so I thought now would be a good time to look at some past posts and point out some of my favorite recipes.

This Sheet pan chicken tikka masala was delicious. I halved the recipe, but kept the amount of spices the same. I also used the same spice mixture on the vegetables. It was so good! Definitely going in rotation.

We love Grilled Chicken Shawarma Wraps around here. They’re actually quite easy and quick to make and they’re always good.

Thai chicken lettuce cups are also a staple. They’re surprisingly filling. I always think, “We’re going to need a side dish with these,” and we never do.

And when all else fails, there’s always a bag of Trader Joe’s turkey meatballs in the freezer. They often save the day.

 

 

Dinner · How to · meal planning

Weekly meal plan – 3/19/16

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I know that at least two days this week, we won’t be home for dinner, so the planned menu is a little light this week.

Here is what is on the menu this week:

Sunday: Sheet pan chicken tikka masala I will halve this recipe (I’ll use 1 lb of chicken), but keep the amount of spices the same. I’m also going to use sweet potatoes instead of Yukon Gold.

The rest of the week will include: Pasta with roasted cauliflower. Since I’m halving the above sheet pan chicken tikka masala, I’ll have leftover cauliflower to use in another recipe.

Fish tacos. I don’t have a recipe for these. I just kind of make it up as I go. But these look close to what I like. (I’ll likely use wild-caught Alaskan cod. Something wild-caught always)

Turkey burgers. This is our go-to recipe. I could make these things in my sleep.

Thanks for reading!

 

Dinner · meal planning

Weekly meal plan – 3/12/16

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(image)

Planning meals for the week saves me time and money. It also frees space in my brain. So win-win. For Sunday, I generally plan a specific meal. Maybe it’s old-fashioned, but I like a sit-own, homemade meal for Sunday. That was always a big meal in my house growing up. For the rest of the week, I plan what I’ll make, but don’t assign a particular day. I leave a day or two open for leftovers or dining out.

It really has been so helpful doing this. Having an outline of the week really helps with shopping and not buying food we don’t need and wasting food we don’t eat.

Here is what is on the menu this week:

Sunday: Harvest Stew with Smoked Sausage and small batch focaccia.

Cheesy Broccoli Orzo. This is a side-dish, but we may just have it as the main dish.

Shrimp and grits. There are 400,000 recipes online. I do something similar to Joy the Baker’s.

Swiss chard and potato enchiladas. Sometimes I used Swiss chard, sometimes I use (Lacinato/black/dinosaur) kale. And I buy jarred salsa verde and use that instead of making my own.

Grilled Chicken Shawarma Wraps have become something of a staple. We love them.

Thanks for reading!

Dinner · meal planning

Weekly meal plan – 2/21/16

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Planning meals for the week saves me a lot of time and money. It also frees space in my brain. So win-win-win. For Sunday and Monday, I generally plan specific meals. For the rest of the week, I plan what I’ll make, but don’t assign a particular day. And two days a week (Thursday and Saturday) are completely up to Jim!

I’ve been doing this since the week of Jan. 3 and it really has been so helpful. There are nights when we go out or something comes up and it’s not a big deal. But having an outline of the week really helps with shopping and not buying food we don’t need and wasting food we don’t eat. I’m definitely going to keep it up.

Here is what is on the menu this week:

Sunday: Turkey tenderloin, butternut squash*/potato gratin, cornbread dressing

Monday: Butternut squash macaroni and cheese with a side salad

The rest of the week: Greek French bread pizzas, black bean veggie burgers with leftover butternut squash gratin,  crab cakes with roasted potatoes and … something green. Maybe broccoli, which is in season.

*I bought four pounds of butternut squash last week (like a crazy person), so I’m trying to come up with creative ways to use it so that we’re not completely over it and, again, not wasting food.