thegingerchef

Recipes from My Kitchen

For the Unmotivated.

Solo nights I try to get the adult-stuff done – tidy up the place, maybe do some laundry, get groceries, clean the kitchen, beach myself on the couch.  Some nights it happens…some nights it doesn’t.  So for those nights where you know you need to do things, but you just can’t Adult, I bring you another delicious one-pot wonder!

The great thing about dishes like these is that you can use/add/substitute almost any ingredient you want to.  The recipe calls for quinoa, but you only have cous cous?  Sure!  Don’t like black beans, try chickpeas instead!  Fresh tomatoes, canned tomatoes, with or without cilantro!  The possibilities are endless.  Throw it all in a pot, set it and forget it, head to the couch – remote in hand.  Glorious.

In all seriousness, this meal is great for a quick dish, side dish, or leftovers the next day (i.e. what I’ll be having in 5 minutes).  You pretty much get a big pot, throw in all the ingredients, and then wait for it to cook up.  It’s a pretty dish, you can tailor it to your liking, and who doesn’t like simple (especially on nights when your stomach is louder than your motivation)?

1460068212995.jpgONE-POT Mexican Quinoa
(http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/)

INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  3. Serve immediately.
  4. (My Note:  Add meat to it for the leftovers, especially if you have leftover meat from earlier in the week!)
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I can’t believe I ate the whole thing… (oh, wait, yes I can)

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.
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