I don’t know about you, but to me the world has been feeling pretty chaotic in the past week. Few things are more grounding for me than getting behind the stove and sitting at a table with friends and family. With that in mind, here’s a line-up of recipes to get you through.
OVEN BAKED CHICKEN TAQUITOS
Whether you fill these with what’s left from a roast chicken or pick up a rotisserie one at the store, these are quick to make and tasty with a side of guacamole for dipping. Ripe avocados, a squeeze of lime, and a generous pinch of salt mashed with a fork is all it takes for that guac.
INSTANT POT FARRO RISOTTO
I developed this for the Instant Pot, but you’ll find directions for making it on the stove-top too. Either way, this vegetarian one-dish meal is nourishing and full of comfort…just what’s needed right about now.
UMAMI CHICKEN
“Umami” because this chicken is such a flavor bomb. It’s chicken done adobo style that you can have bubbling on the stove in a matter of minutes. I usually serve it with brown rice and veggies done in a quick stir fry. If you’re pressed for time, pick up a package of heat and serve brown rice from the freezer section of the market.
CAJUN FISH WITH LEMON CAPER SAUCE
The best way I know to dress up a mild white fish, such as sole or tilapia, is with a favorite spice blend, lemon, with a creamy dressing on the side. This recipe has all three. It cooks up in a matter of minutes and is perfect paired with a salad of arugula or baby greens. Lightly buttered whole grains, such as brown rice or barley, or little roasted potatoes would round out the meal.
MIDDLE EASTERN LAMB PIZZA
This recipe relies on store-bought naan bread instead of pizza dough. I like to serve this with a refreshing chopped salad of Romaine, cucumbers, bell peppers, and cherry tomatoes doused with oil and vinegar.
SALTED BUTTERSCOTCH MOUSSE CUPS
My mom made pudding often when I was a kid, so it still feels like comfort food. Butterscotch still tops my list of favorites, done here with a swirl of chocolate and crown of sliced banana.
PEANUT BUTTER APPLE STACKS
I know a lot of you have school kids back at home unexpectedly. Here’s a good thing to put out for breakfast, snack, or lunch that tends to do well with kids of every age. All you need is apples, peanut or other nut butter, and granola (or other crunchy toppings).
SHOPPING LIST // WEEK 11
Chicken Taquitos
3 cups shredded cooked chicken
1 1/2 cups coarsely grated sharp Cheddar cheese
1/4 cup mild salsa
12 six-inch corn tortillas
Olive or or non-stick cooking spray
Guacamole for serving
Umami Chicken
2 teaspoons extra-virgin olive oil
5 chicken legs and thighs, bone-in, skin-on (about 3 pounds)
10 large cloves garlic
1/3 cup soy sauce
1/4 cup apple cider vinegar
Steamed brown rice (optional)
Instant Pot Farro Risotto
1 cup pecan halves
1 tablespoon extra-virgin olive oil
1 large yellow onion
3/4 pound cremini or white mushrooms
1/2 cup dry white wine (substitute low-sodium vegetable broth if preferred)
2 sprigs thyme
1 1/2 cups farro
3 to 4 cups low-sodium vegetable broth
3 cups hearty greens such as kale, collards, or chard
1 small chunk Pecorino or Parmesan cheese for serving
Cajun Fish with Lemon Caper Sauce
1 cup plain yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped capers
1 tablespoon fresh chives
Zest from 1/2 large lemon
1/2 cup all-purpose flour (gluten-free flour if desired)
2 tablespoons Cajun spice mix
1 1/2 pounds thin, skinless white fish fillets such as petrale sole, flounder, fluke, perch or tilapia
2 tablespoons extra-virgin olive oil
Middle Eastern Lamb Pizza
1/2 cup vinegar, red or white wine, or apple cider
2 teaspoons sugar
1 large red onion
2 teaspoons extra-virgin olive oil
2 large cloves
1/2 pound ground lamb
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
One 14.5-ounce can diced tomatoes
4 whole wheat tandoori naan
4 ounces fresh Mozzarella
1/4 cup fresh mint
Salted Butterscotch Mousse Cups
3 eggs (pasteurized, such as Safest Choice)
1/4 cup cornstarch
1 1/2 teaspoon vanilla extract
2 cups of 2% milk
2 tablespoons butter
3/4 cup packed dark brown sugar
1/2 teaspoon cream of tartar
2 tablespoons sugar
2 tablespoons chocolate syrup
Flaky sea salt or fleur de sel (optional)
3 bananas
Peanut Butter Apple Stacks
Apple
Peanut butter (or any nut, seed or soy butter)
Granola or salted peanuts (or other favorite nuts, coconut, or seeds)
Dried cranberries (or raisins or dried cranberries)
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