Weeknight Rescue // Week 25 // Feb. 2018
Good stuff coming your way this Weeknight Rescue, including a few ideas for stocking up on chocolate for Valentine’s Day. As always, the printable shopping list is at the bottom of the page.
TURMERIC BRAISED CHICKEN IN YOGURT
This recipes comes to me by way of my friend, Humaira, who is from Afghanistan and can cook like a boss. It may sounds exotic, but the recipe is fairly straightforward and the results are tender and delicious. Serve with brown basmati rice or other favorite grain, a salad and/or sauteed leafy greens.
Get lentils going in your slow cooker with Indian spices and you’ve got a mega nourishing filling for a twist on traditional tacos. Pile the lentils onto corn or flour tortillas and finish with yogurt, cilantro, and if you have some on hand, a favorite Indian chutney.
Tossing equal parts spaghetti with spiralized zucchini is an excellent way to lighten up a plate of pasta. It may even go under the radar for veggie-phobic kids when tossed with pesto. I know zucchini isn’t exactly a winter vegetable, but I personally could use a break from hearty roots and greens. If you don’t own a spiralizer, keep your eye out for pre-spiralized veggies in the supermarket. I’m seeing them more and more all the time. I like to serve this with a pile of crunchy vegetables or a romaine salad with this Green Goddess Dressing.
Speaking of winter veggies, this is a refreshing spin on boiled or roasted Brussels Sprouts. Run them through a food processor and toss with olive oil, loads of lemon, and other goodies. Brussels work well for batch cooking, since they hold up for a couple of days after the salad is made and dressed.
A Valentine’s Day-worthy cake that is as decadent as they come and worth every calorie. It’s rich, so a little sliver goes a long way. If you’re looking for a chocolate treat that’s a little on the lighter/healthyish side, check out these crispy coconut hearts or these little truffles that I just posted last week.
SHOPPING LIST // WEEK 25
Turmeric Braised Chicken
1 1/2 cups low-fat or full-fat Greek yogurt
3 pounds skinless, bone-in chicken legs and/or thighs
5 tablespoons extra-virgin olive oil
2 medium yellow onions, finely chopped
4 cloves garlic, minced
1 tablespoon ground turmeric
1 1/2 teaspoons ground coriander
1 cup roughly chopped fresh cilantro
Steamed basmati rice for serving.
Slow Cooker Indian Tacos
1 ½ cups French green lentils
2 tablespoons extra-virgin olive oil
1 medium diced onion
2 medium diced carrots
2- inch piece minced fresh ginger
2 cloves minced garlic
1 small finely chopped jalapeno pepper (optional)
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon curry powder
1 tablespoons tomato paste
3 cups vegetable or chicken broth
8 Corn or small flour tortillas
Garnishes: roughly chopped cilantro, plain yogurt, favorite Indian chutney
Spaghetti and Spiralized Zucchini with Pesto
8 ounces spaghetti
2 large zucchini
4 to 6 tablespoons pesto
1/2 Meyer lemon (or conventional lemon)
Parmesan cheese to pass at the table
Shaved Brussels Sprouts Salad with Lemon and Pecorino
3/4 cup sliced almonds
1 pound Brussels sprouts
2 ounces finely grated Pecorino Romano (about 1/2 cup)
1/4 cup lemon juice (Meyer lemon if you have it)
2 1/2 tablespoons extra-virgin olive oil
Almost Flourless French Chocolate Cake
7 ounces bittersweet chocolate (I used 70 percent)
14 tablespoons salted butter
1 cup sugar
2 tablespoons all-purpose flour (or favorite gluten-free flour)
Confectioners’ sugar to decorate the top
Softly whipped cream and/or fresh berries (optional for serving)