thegingerchef

Recipes from My Kitchen

I can’t believe I ate the whole thing… (oh, wait, yes I can)

on March 3, 2016

On busy nights, I like simple dishes.  I also try to make things that my chickadee will eat (maybe not every component or spice, but generally so – I’m not making 4 different meals for 2 people, every night).  Last evening was a Cooking Light recipe that I just happened to have all the ingredients for (well, I thought I had frozen spinach, but since I didn’t, I just used spinach pieces out of a salad-mix instead).

Tonight was a Chicken-Quinoa Marsala bowl.  I about-halved the recipe, which turned out to be ~1.5 chicken breasts (I always keep some frozen in ziplocs), a handful of spinach, and 1 prepared cup of quinoa.  That made two nicely sized bowls for me (without completely overdoing it…kinda sorta…ok, maybe a little) and left plenty of poultry for the little one (she loves cous cous, but is not a fan of quinoa – much to the babysitter’s distress, I’m sure, when I pack it in her lunch).

You can make everything but the quinoa in one pan, which is pretty handy – and you can prep most of the ingredients as you go along and something else is cooking (quinoa can fend for itself).   In this picture you also see a pan of spiralized squash.  I wanted to do baked chips, but ran out of time, so this was a quick sautee.  I tried to convince the kiddo they were noodles – and to her credit she tried them – but was not a fan.  I, however, thought they were great and ate her portion.  (This is why I run.)

dinner 1

Overall, the dish was a winner (and chickadee loved the chicken – she asked for seconds!).   I did have too much liquid in the chicken pan, so I had to pour some into a cup (saved it in case it got too thick and needed thinning), but the flavor was really good.  I only had two real edits –  I added poultry seasoning to the quinoa batch instead of cooking it in chicken broth (was trying to flavor it for kiddo) and it was still really good; and I rarely (if ever) cook with chicken thighs – they’re good, and I love dishes with the crispy skin, but chicken breasts are more versatile and I keep them on-hand.  Since it’s a Cooking Light recipe you know it’s (mostly) healthy and pretty tasty – I haven’t found too many of theirs to be unpalatable (which is why I’m still a subscriber!).

 

dinner 2

Hope you guys enjoy!

Mushroom and Chicken Marsala Bowls

http://www.myrecipes.com/m/recipe/mushroom-chicken-marsala-bowls

Ingredients
2 1/2 tablespoons butter, divided
1 cup uncooked quinoa, rinsed and drained
1 1/2 cups unsalted chicken stock, divided
3/4 teaspoon kosher salt, divided
1 1/2 tablespoons canola oil, divided
1 (6-ounce) package fresh baby spinach
1 pound mushrooms, quartered
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1/4 cup minced shallots
1 1/2 tablespoons chopped fresh thyme
4 garlic cloves, thinly sliced
1/2 cup dry Marsala wine
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper

Preparation
Hands-on: 35 Minutes   Total: 35 Minutes

  1. Melt 1 1/2 teaspoons butter in a small saucepan over medium-high heat. Add quinoa to pan; sauté 3 minutes or until toasted and fragrant. Add 1 1/4 cups stock; bring to a boil. Cover, reduce heat, and simmer for 12 minutes. Remove from heat; let stand 10 minutes. Stir in 1/4 teaspoon salt.
  2. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 1/2 minutes or until beginning to wilt. Remove spinach from pan.
  3. Melt 1 1/2 teaspoons butter in pan. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook 8 minutes, turning to brown on all sides. Remove mushroom mixture from pan.
  4. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes, browning on all sides. Add shallots, thyme, and garlic; sauté 1 1/2 minutes. Add wine and remaining 1/4 cup stock, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by two-thirds and becomes slightly syrupy. Remove from heat. Add remaining 1 1/2 tablespoons butter, mustard, pepper, and remaining 1/2 teaspoon salt, stirring constantly until butter melts. Stir in mushrooms and spinach. Serve over quinoa.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: