Tag Archives: lunch leftovers

Stuffed Shells with Chicken and Spinach

Continuing with the make ahead theme these cheesy rich shells are just what Santa ordered for Christmas Eve dinner.  Make them several days ahead and then just pop them in the oven when people get hungry.  This dish also makes a great gift for a neighbor or friend that has extra family in town and no time to cook!  I give you several sizes that work for this recipe – you can chose to make one mega dish or several smaller ones to share or make throughout the week.  The shells are pretty rich with the bechamel sauce and all the cheese to I would only estimate 3 or 4 shells per person with a nice Caesar salad on the side.  There are a bunch of steps to this (might be the longest directions I have ever written) but since you can do it in advance no one needs to see you sweat.  Also sometimes its nice to bury yourself in the kitchen for a little alone time!

Stuffed Shells with Chicken and Spinach (printable version at the end of the post)

Inspiration:  feed a crowd
Special Equipment:  a large baking dish or several smaller baking dishes

  • 12 ounces jumbo shell pasta
  • 2 rotisserie chicken breasts, shredded
  • 2 tablespoons olive oil
  • 2 shallots, chopped
  • 3 cloves of garlic, minced or grated
  • 2 pinches of red pepper flakes
  • 4 ounces of diced pancetta
  • 1 pound baby spinach
  • 8 ounces ricotta cheese, room temperature
  • 1 egg
  • 1 tablespoon lemon zest
  • 8 ounces grated mozzarella cheese
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1 teaspoon grated nutmeg
  • 2/3 cup grated Parmesan cheese

Follow the directions on the pasta box and cook the pasta slightly al dente (the Barilla brand actually tells you how long to cook it for a baked pasta versus just serving them as pasta – if yours doesn’t just cook it a couple minutes shy of done).  Drain and spread the shells out on a baking sheet to cool.

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Once cool, toss any broken pieces.  In a large skillet heat the olive oil over medium heat.  Add the shallots, garlic, red pepper flakes, and pancetta to the pan and saute for 5 minutes or until the shallots are softened and the pancetta has cooked.  Start adding the spinach in large handfuls to the pan.

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From this…

As you add the spinach use tongs or a spoon to fold the spinach into the shallot mixture.  The spinach will start to wilt and you can continue to add until it all fits in the pan.  This should take about 3-4 minutes to get it all wilted down.  Once it is wilted, crank up the heat to medium high and cook off the liquid the spinach has released for about 6 minutes, stirring occasionally.  Take off the heat and reserve.

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..to this!

Preheat your oven to 375 degrees, if planning on cooking the shells right away.  In a large bowl combine the ricotta, egg, lemon zest, half the mozzarella cheese and salt and pepper.  Add the chicken and the spinach mixture to the bowl and stir to combine.  Now that your pasta shells have cooled they are ready to be filled.  I use my hands but use a teaspoon if that helps.  To make sure I have enough to fill all the shells I divide the filling mixture in 4 and then fill a quarter of the shells and then continue until they are all filled.

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In a saucepan heat the butter over medium heat.  When it is melted add the flour and stir with a whisk until combined and the flour has cooked, for about a minute.

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Slowly pour in the milk while whisking so there are no lumps.  Increase the heat to medium high, just until the milk starts to bubble.  Then lower the heat to medium low and stir constantly until the sauce thickens and can coat the back of a spoon, about 5-6 minutes.  Stir in the nutmeg, salt, pepper and 1/3 of the grated Parmesan cheese.

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This recipe makes one very large tray of shells in a 9 x 13 pan, a medium sized 9 x 13 and a 7 x 5 pan, or two 9 x 9 pans.  It all depends on how tightly you pack in the shells and how many people you want to serve at once (for these pictures I have a 9 x 13 pan and a 7 x 5 pan which served a family of 4 and a family of 2 respectfully – with leftovers).  Once you have selected your pans spread a thin later of the sauce on the bottom of the pan.  Then fill the entire pan(s) with the shells, open side up.  Top with the rest of the sauce and then sprinkle on the other half of the mozzarella and Parmesan cheese.

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Cover the pans with tin foil.  If you are making the shells later, let the shells cool completely and store in the fridge for several days before baking.  If you are baking them right away bake the shells covered at 375 degrees for 30 minutes, then take off the tin foil and bake for an additional 10 minutes.  Allow to cool slightly before serving.

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Stuffed Shells with Chicken and Spinach

  • Servings: 8
  • Time: 1 1/2 hours
  • Print

Special Equipment:  a large baking dish or several smaller baking dishes

  • 12 ounces jumbo shell pasta
  • 2 rotisserie chicken breasts, shredded
  • 2 tablespoons olive oil
  • 2 shallots, chopped
  • 3 cloves of garlic, minced or grated
  • 2 pinches of red pepper flakes
  • 4 ounces of diced pancetta
  • 1 pound baby spinach
  • 8 ounces ricotta cheese, room temperature
  • 1 egg
  • 1 tablespoon lemon zest
  • 8 ounces grated mozzarella cheese
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1 teaspoon grated nutmeg
  • 2/3 cup grated Parmesan cheese

Follow the directions on the pasta box and cook the pasta slightly al dente (the Barilla brand actually tells you how long to cook it for a baked pasta versus just serving them as pasta – if yours doesn’t just cook it a couple minutes shy of done).  Drain and spread the shells out on a baking sheet to cool.  Once cool, toss any broken pieces.  In a large skillet heat the olive oil over medium heat.  Add the shallots, garlic, red pepper flakes, and pancetta to the pan and saute for 5 minutes or until the shallots are softened and the pancetta has cooked.  Start adding the spinach in large handfuls to the pan.  As you add the spinach use tongs or a spoon to fold the spinach into the shallot mixture.  The spinach will start to wilt and you can continue to add until it all fits in the pan.  This should take about 3-4 minutes to get it all wilted down.  Once it is wilted, crank up the heat to medium high and cook off the liquid the spinach has released for about 6 minutes, stirring occasionally.  Take off the heat and reserve.

Preheat your oven to 375 degrees, if planning on cooking the shells right away.  In a large bowl combine the ricotta, egg, lemon zest, half the mozzarella cheese and salt and pepper.  Add the chicken and the spinach mixture to the bowl and stir to combine.  Now that your pasta shells have cooled they are ready to be filled.  I use my hands but use a teaspoon if that helps.  To make sure I have enough to fill all the shells I divide the filling mixture in 4 and then fill a quarter of the shells and then continue until they are all filled.

In a saucepan heat the butter over medium heat.  When it is melted add the flour and stir with a whisk until combined and the flour has cooked, for about a minute.  Slowly pour in the milk while whisking so there are no lumps.  Increase the heat to medium high, just until the milk starts to bubble.  Then lower the heat to medium low and stir constantly until the sauce thickens and can coat the back of a spoon, about 5-6 minutes.  Stir in the nutmeg, salt, pepper and 1/3 of the grated Parmesan cheese.  This recipe makes one very large tray of shells in a 9 x 13 pan, a medium sized 9 x 13 and a 7 x 5 pan, or two 9 x 9 pans.  It all depends on how tightly you pack in the shells and how many people you want to serve at once (for these pictures I have a 9 x 13 pan and a 7 x 5 pan which served a family of 4 and a family of 2 respectfully – with leftovers).

Once you have selected your pans spread a thin later of the sauce on the bottom of the pan.  Then fill the entire pan(s) with the shells, open side up.  Top with the rest of the sauce and then sprinkle on the other half of the mozzarella and Parmesan cheese.  Cover the pans with tin foil.  If you are making the shells later, let the shells cool completely and store in the fridge for several days before baking.  If you are baking them right away bake the shells covered at 375 degrees for 30 minutes, then take off the tin foil and bake for an additional 10 minutes.  Allow to cool slightly before serving.

Vaduvan Butternut Squash Soup

I looooove making big batches of healthy soups and then freezing them in individual containers to have at lunch all throughout the cold months.  However, the same flavors over and over again can get a little boring after a while, which is when I consult my trusty spice rack (wall actually but that’s another story).  Butternut squash is perfect in soups as it gets super smooth and velvety when pureed without a lot of fat or cream.  I have my standard roasted butternut squash soup but again that can get boring after a while.  I decided to experiment with vaduvan, one of my favorite spices, and it totally perked up the squash.  I have used this spice before in my carrot with vaduvan yogurt sauce so hopefully you already have it in your collection.  If not they sell it at Hill’s Kitchen in DC or plenty of places online.  Vaduvan is a milder, more complex in my opinion, version of curry powder.  I find that curried butternut squash soup only tastes like curry but the vaduvan really lets the squash and other flavors come through.  I also used apple cider which is always in my fridge come fall to add a hint of sweetness to the soup.  Lastly I incorporated some greek yogurt to balance out that sweetness with some tang – you could also just add a dollop to the soup right before you serve it.  This soup freezes beautifully so make up a big batch this weekend and you can enjoy it for the rest of fall.

Vaduvan Butternut Squash Soup (printable version at the end of the post)

Inspiration:
Special Equipment:  blender (immersion preferably)

  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 1 clove of garlic, smashed and peeled
  • 2 1/2 pound cubed butternut squash
  • 1 1/2 tablespoons vaduvan
  • 2 cups chicken broth
  • 2 cups apple cider
  • 5 ounces non fat plain greek yogurt

In a large stock pot or dutch oven heat the olive oil over medium heat.  Add the onions and garlic, season with salt and pepper and cook for 5 to 7 minutes until the onions have softened but not browned.

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Add the squash cubes and mix thoroughly to combine.  Cook for another 3 minutes.  Add the vaudvan spice, again mix to combine and cook for another 2 minutes.

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Add the chicken stock and cider to the pot and bring to a boil.  Lower the heat to a simmer and cook for 20 minutes, until the squash is tender.

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Using an immersion blender (or carefully transferring to a stand blender) puree the soup until smooth (add water if the consistency is too thick).

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Season with salt and pepper and add the yogurt, then puree again until the yogurt is totally incorporated.  Serve right away, store in the fridge for several days or freeze for several months.

Vaduvan Butternut Squash Soup

  • Servings: 10 cups
  • Time: 40 minutes
  • Print

Special Equipment:  blender (immersion preferably)

  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 1 clove of garlic, smashed and peeled
  • 2 1/2 pound cubed butternut squash
  • 1 1/2 tablespoons vaduvan
  • 2 cups chicken broth
  • 2 cups apple cider
  • 5 ounces non fat plain greek yogurt

In a large stock pot or dutch oven heat the olive oil over medium heat.  Add the onions and garlic, season with salt and pepper and cook for 5 to 7 minutes until the onions have softened but not browned.  Add the squash cubes and mix thoroughly to combine.  Cook for another 3 minutes.  Add the vaudvan spice, again mix to combine and cook for another 2 minutes.  Add the chicken stock and cider to the pot and bring to a boil.  Lower the heat to a simmer and cook for 20 minutes, until the squash is tender.  Using an immersion blender (or carefully transferring to a stand blender) puree the soup until smooth (add water if the consistency is too thick).  Season with salt and pepper and add the yogurt, then puree again until the yogurt is totally incorporated.  Serve right away, store in the fridge for several days or freeze for several months.

White Bean and Arugula Salad

One last no cook dish before the summer is over!!  I actually make this year round since the ingredients are pretty season-less.  This dish is a great side to roast chicken, pistachio crusted pork tenderloin, or as part of a picnic.  Since its no cook it can also be served at room temperature.  I actually like the beans after they have sat in the vinaigrette for a while – let it sit for at least 15 minutes but overnight is even better.

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I would hold off on adding the arugula as it will wilt, until right before you serve.  I like to bring the left overs in as lunch even with the wilted arugula, it doesn’t change the taste it just doesn’t look as pretty.

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I know a lot of you are wondering why I used canned beans – the main reason is convenience, with them this dish takes 5 minutes.  However, I have to be honest with you all – I cannot cook dried beans.  Every time I try I end up with a mushy mess or under cooked beans.  Perhaps someday I will conquer them along with fresh pasta but until then, thankfully we have the can!  Check back in on Thursday where I am posting the PERFECT way to say goodbye to summer.

White Bean and Arugula Salad (printable version at the end of the post)

Inspiration:  Labor day picnics
Special Equipment:  none

  • 1 can of cannellini beans, drained and rinsed
  • 1/4 cup finely chopped shallot, around 1 small shallot
  • 1/2 teaspoon fresh thyme leaves, chopped
  • 1/2 a lemon zested and then the whole lemon juiced
  • 2 tablespoons olive oil
  • salt, pepper and a pinch of red pepper flakes
  • 2 handfuls of arugula

In a large bowl toss the beans with the shallot, thyme, lemon zest and juice and olive oil.  (Remember my trick and use the back of your zester to catch the lemon seeds as you juice it.)  Season with salt and pepper and the red pepper flakes.

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Let the beans sit in the vinaigrette for at least 15 minutes or up to overnight in the fridge (let the beans come to room temperature if you are storing in the fridge).  Don’t worry if it looks like there is too much liquid – the beans will take on some of it and it will leave some to coat the arugula.  When you are ready to serve toss in the arugula and serve.

White Bean and Arugula Salad

  • Servings: 3-4
  • Time: 5 minutes plus 15 minutes resting time or overnight
  • Print

Special Equipment:  none

  • 1 can of cannellini beans, drained and rinsed
  • 1/4 cup finely chopped shallot, around 1 small shallot
  • 1/2 teaspoon fresh thyme leaves, chopped
  • 1/2 a lemon zested and then the whole lemon juiced
  • 2 tablespoons olive oil
  • salt, pepper and a pinch of red pepper flakes
  • 2 handfuls of arugula

In a large bowl toss the beans with the shallot, thyme, lemon zest and juice and olive oil.  (Remember my trick and use the back of your zester to catch the lemon seeds as you juice it.)  Season with salt and pepper and the red pepper flakes.

Let the beans sit in the vinaigrette for at least 15 minutes or up to overnight in the fridge (let the beans come to room temperature if you are storing in the fridge).  Don’t worry if it looks like there is too much liquid – the beans will take on some of it and it will leave some to coat the arugula.  When you are ready to serve toss in the arugula and serve.

 

Mexican Beans and Greens

Beans and Greens is a super traditional Italian dish that is usually made with bitter escarole greens and creamy white cannellini beans.  I love this dish and make it often.  However, for Fiesta Friday I wanted to come up with a Mexican version.  Black beans sub in along with black kale to give this dish a more rustic touch and mezcal is thrown in for good measure.  I had lovely spring onions from the farmers market but you could use a red onion, or regular white onion no problem.  This dish comes together really quickly and can be a great vegan/vegetarian main dish served alongside quinoa or rice.  I love to have it with braised turkey tacos or grilled skirt steak.  This is a great side to make extra of so you can have it for lunch the next day – really filling and healthy with a ton of flavor.  Happy Fiesta Friday and see you all next week!

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Mexican Beans and Greens (printable version at the end of the post)

Inspiration:  a spicier, smokier version of the Italian classic
Special Equipment:  none

  • 3 tablespoons olive oil
  • 1 bunch spring onions, chopped or 1 medium red or white onion, chopped
  • 2 cloves of garlic, minced or grated
  • 1 jalapeno, chopped
  • 1 can black beans, drained and rinsed
  • 1 large bunch of black kale (also called dinosaur or lacinato) – leafy part ripped off the stem and sliced thinly
  • 1/2 cup mezcal

In a large skillet (that has a lid) heat the olive oil over medium heat.  Add the onions, garlic (being careful not to burn the garlic) and jalapeno.  Cook for 3-5 minutes until the onions are soft.  Add in the beans and kale and toss so everything is combined.

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Add the mezcal and cover – adjust the heat until it is just simmering, usually low or medium low.  Cook for 10 minutes.  Remove the cover and season with salt and pepper.  If the liquid hasn’t all cooked off yet cook uncovered for several more minutes.

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Mexican Beans and Greens

  • Servings: 4
  • Time: 15 minutes
  • Print

Special Equipment:  none

  • 3 tablespoons olive oil
  • 1 bunch spring onions, chopped or 1 medium red or white onion, chopped
  • 2 cloves of garlic, minced or grated
  • 1 jalapeno, chopped
  • 1 can black beans, drained and rinsed
  • 1 large bunch of black kale (also called dinosaur or lacinato)
  • 1/2 cup mezcal

In a large skillet (that has a lid) heat the olive oil over medium heat.  Add the onions, garlic (being careful not to burn the garlic) and jalapeno.  Cook for 3-5 minutes until the onions are soft.  Add in the beans and kale and toss so everything is combined.  Add the mezcal and cover – adjust the heat until it is just simmering, usually low or medium low.  Cook for 10 minutes.  Remove the cover and season with salt and pepper.  If the liquid hasn’t all cooked off yet cook uncovered for several more minutes.

 

Gluten Free Not Flavor Free!

I think at this point almost everyone has a friend or family member who is gluten intolerant or has celiac disease.  More and more restaurants are accommodating these diners and there are a ton more gluten free products on the market.  I entertain friends that are vegetarian, vegan, allergic to shellfish, mushrooms, even poultry!  However, gluten free was uncharted territory until our dear neighbors the Ryan’s had their cousin Kaycie come and stay with them.  As a carboholoic, avoiding gluten sounded like my worst nightmare but when coming up with a menu that Kaycie could eat and others could enjoy I started to realize that there are a lot of terrific options out there.  I don’t want to minimize the hassle these folks go through at all, I was only doing this for one night, but if you are careful and conscientious about what you are putting into your food I was delighted to find out you can have a very hearty and delicious meal without gluten.  This dinner party feeds a small army (about 8 to 10 very hungry people) and is delicious whether you are gluten free or not.

Winter Squash Soup With Cider Cream

This super creamy soup is really complex with the addition of the apple cider and the toppings of cream, chili oil and chives.  I got it from the Edible DC magazine – if you have never checked this mag out you must immediately!  The pictures are beyond gorgeous and they have delicious, seasonal recipes.  Inexplicably it’s free and just an incredible resource to find local purveyors.  You can find it at lots of places around the city like Union Market, most Whole Foods and Glen’s Garden Market (there is also a list on their website).  Edible is in several other cities, so if you are not in DC check and see if your city has one.  This soup got rave reviews from the youngest guest at the dinner party!

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Aleppo Pepper-Roasted Pork with Shallot Vinaigrette

Cooking a 10 pound bone in pork shoulder is not for the faint of heart or if you are on a short time frame (it takes over 7 hours to cook!) but is totally worth it.  The boys were totally drooling over this somewhat Flinstone-esque roast when it came out of the oven.

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 The pepper crust is so delicious and a great foil to the rich meat.  This thing screams for leftover sandwiches the next day so go ahead and get the full 10 pound roast, also keeping in mind that bone is pretty big.

Peas and Prosciutto

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If the 10 pound pork roast wasn’t enough for you (I said gluten free not vegetarian right??) then add this easy side of peas sautéed with a bit of prosciutto.  It was important to have something green on the table and with frozen peas you add a dash of springtime to a cold weather meal.

Parmesan Polenta

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Polenta is a lifesaver for gluten free folks – since its made of ground cornmeal there is no gluten but it satisfies the “starch” component of a balanced menu.  You can use any recipe you like, just make sure not to skimp on the parmesan on top!

Chocolate Cassis Cake

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It’s not a big celebratory dinner party without dessert but I didn’t want to have to resort to ice cream or some sort of gluten free mix.  Instead I went with this amazing flourless cake from the Barefoot Contessa.  There are no leavening agents in it so it sort of crumples when you take it out of the oven, but never fear that’s what the delicious ganache topping is meant to cover up!  Served with cassis soaked berries it’s a super-rich delicious way to end the meal.

Thai Chicken Curry

Patrick and I are like Goldilocks when it comes to heat levels – most places don’t add enough spice no matter how much you ask for it and many have so much heat that you can barely taste the flavors of the food.  I realized the other day while eating Thai takeout the only way to get it juuuuuust right is to make it yourself!  You are in control here so you can make it for any spice tolerance level.  I add sliced hot peppers in the end but if that’s not your thing leave them out entirely.  The addition of sweet basil is a traditional one and a great way to smooth out the spice – unfortunately the last time I made this I didn’t have any basil so if you are looking for it in the pics, you got me!  However, if you do have it on hand I highly recommend adding it.

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There are a lot of Thai curry pastes out there, Thai Kitchen is the most ubiquitous one found at most grocery stores.  If anyone has one they like please chime in as I am still searching for the perfect one.  Using the paste takes all the guesswork out of this recipe since all the great Thai flavors are right in there, lemongrass, ginger, garlic etc.  That means buying a tiny little jar that lasts forever in your fridge,  versus a whole bunch of fresh ingredients.  I also generally use the light version of coconut milk but if you like the full fat version that works too.  Served with white rice or over a bed of rice noodles this is the perfect way to spice up a weekday without having to resort to dialing for dinner.

Thai Chicken Curry (printable version at the end of the post)
Special Equipment:  none

  • 3 tablespoons canola oil
  • 2 boneless, skinless chicken breasts, cut into bite size pieces
  • 1 onion, sliced
  • 6 ounces green beans, trimmed and cut in half
  • 1 teaspoon brown sugar
  • 2 to 4 teaspoons red curry paste
  • 1 can light coconut milk
  • 1 to 2 fresno or jalapenos, sliced
  • 1/3 cup chopped basil

In a large skillet heat 2 tablespoons of the canola oil over medium high heat.  Add the chicken and cook for 4 to 5 minutes, turning the chicken occasionally so all sides are browned.

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Remove the chicken from the pan and add additional oil if needed.  Cook the onions and green beans, still over medium high heat, for 3 to 4 minutes until softening and starting to brown.  Add in the brown sugar and the curry paste and cook it for another minute, stirring constantly so the paste doesn’t burn.

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Wisk in the coconut milk, deglazing the pan as you do.  Add the chicken back and allow the whole thing to simmer for 5 minutes until the chicken is fully cooked through and the flavors have melded.  Season with salt and pepper and stir in the sliced peppers and basil.

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Thai Chicken Curry

  • Servings: 3-4
  • Time: 15 minutes
  • Print

Special Equipment:  none

  • 3 tablespoons canola oil
  • 2 boneless, skinless chicken breasts, cut into bite size pieces
  • 1 onion, sliced
  • 6 ounces green beans, trimmed and cut in half
  • 1 teaspoon brown sugar
  • 2 to 4 teaspoons red curry paste
  • 1 can light coconut milk
  • 1 to 2 fresno or jalapenos, sliced
  • 1/3 cup chopped basil

In a large skillet heat 2 tablespoons of the canola oil over medium high heat.  Add the chicken and cook for 4 to 5 minutes, turning the chicken occasionally so all sides are browned.  Remove the chicken from the pan and add additional oil if needed.  Cook the onions and green beans, still over medium high heat, for 3 to 4 minutes until softening and starting to brown.  Add in the brown sugar and the curry paste and cook it for another minute, stirring constantly so the paste doesn’t burn.  Wisk in the coconut milk, deglazing the pan as you do.  Add the chicken back and allow the whole thing to simmer for 5 minutes until the chicken is fully cooked through and the flavors have melded.  Season with salt and pepper and stir in the sliced peppers and basil.

Roasted Cauliflower and Farro Salad

Grain salads are a great way to multi task during a busy week.  They are a good mix of high fiber carbs and vegetables, so they are a great 2 in 1 side for dinner and then they make a delicious healthy lunch later.  By using roasted cauliflower in this salad you add bulk to it without a lot of calories.  Farro is an Italian whole grain that has a nutty, earthy flavor.  It’s almost impossible to overcook and soaks up sauces and vinaigrettes.  It used to be impossible to find in stores so I would buy it on line or at A. Litteri here in DC, but I have seen it in regular grocery stores lately in the Italian section.  If you can’t find it or have some other grain on hand like barley that would be great as well.

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To add even more flavor and in a nod to the fall season I cooked the farro in apple cider.  It just gives a hint of sweetness which plays nicely with the spicy arugula and punchy vinaigrette.  This is best eaten right away but I also refrigerated it and ate it reheated later in the week and it was still good, albeit a little less crunchy.  This would also make for a great vegan/vegetarian main course (or pair it with this pork like I did!).

Roasted Cauliflower and Farro Salad (printable version at the end of the post)

Inspiration: fall means I can roasted veggies again!
Special Equipment:  none

  • 1 head of cauliflower, cut into bite size florets
  • 5 tablespoons olive oil
  • 1 cup farro
  • 2 cups apple cider
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 2 large handfuls of arugula
  • 2 shallots, chopped

Preheat your oven to 450 degrees.  On a large baking sheet toss the cauliflower with 2 tablespoons of the olive oil and salt and pepper.

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Roast for 10 minutes, stir the cauliflower around and then roast for 20 more minutes.

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Meanwhile in a large saucepan bring the apple cider and 1 cup of water to boil.  Season with salt and add the farro.  Lower heat to a simmer and cook for 20 minutes, until the farro is tender.  Drain any remaining liquid and put the farro in a large bowl.  In a small bowl whisk the remaining 3 tablespoons of olive oil, the apple cider vinegar (I love this one), dijon, honey and salt and pepper.  Add the shallot and arugula to the farro (the arugula will wilt a little from the heat and thats ok) and toss with the dressing.  Add the cauliflower and toss again.

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Roasted Cauliflower and Farro Salad

  • Servings: 4
  • Time: 30 minutes
  • Print

Special Equipment:  none

  • 1 head of cauliflower, cut into bite size florets
  • 5 tablespoons olive oil
  • 1 cup farro
  • 2 cups apple cider
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 2 large handfuls of arugula
  • 2 shallots, chopped

Preheat your oven to 450 degrees.  On a large baking sheet toss the cauliflower with 2 tablespoons of the olive oil and salt and pepper.  Roast for 10 minutes, stir the cauliflower around and then roast for 20 more minutes.Meanwhile in a large saucepan bring the apple cider and 1 cup of water to boil.  Season with salt and add the farro.  Lower heat to a simmer and cook for 20 minutes, until the farro is tender.  Drain any remaining liquid and put the farro in a large bowl.  In a small bowl whisk the remaining 3 tablespoons of olive oil, the apple cider vinegar, dijon, honey and salt and pepper.  Add the shallot and arugula to the farro and toss with the dressing.  Add the cauliflower and toss again.

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