Last Week I Cooked…

Mediterranean braised chicken (from How to Cook Everything: The Basics). It took me a little longer than Bittman to brown my chicken because I did it in 2 batches, but otherwise this was a simple meal. I made Alton’s rice pilaf (from I’m Just Here for the Food) and cabbage salad with anchovy dressing to go alongside for a nice Sunday dinner. Along with the tomatoes, garlic, and onions, there were a couple anchovies melted in and olives as well. Next time I would chop up the olives so they flavor the whole sauce, but whole they did add nice flavor and were easily picked out by those who do not favor olives.

20161213_185054Chickpea burgers (from How to Cook Everything: The Basics) with sweet potato fries (from Sprouted Kitchen). I made the mistake of not adding enough salt to my burger mix to start, so I kept adding and blending. This made the mix more uniform than Mark suggests, but the burgers still held together surprisingly well.  Because mine were not as chunky they kind of mushed out of the buns as I ate it, but the flavor was great. I topped them with avocado, lettuce, red onion, and a 1:1 mix of sriracha and mayo. For the sweet potato fries I made a honey mustard dipping sauce (just honey and Dijon mustard, also 1:1).

20161214_190708Mexican tortilla casserole. I’ve made this a few times before and it is like deconstructed enchiladas that take far less time to make. This time I left out the corn and spinach, and used spaghetti squash and kale. It is great with any vegetable and feeds a crowd.

20161215_181729I was most proud of this meal. We finished all of the chicken from the braised chicken earlier in the week, but still had some tomato and rice leftover. The tomato sauce reminded me of shakshuka, so I reheated it in a frying pan and cracked a couple eggs into it. I covered the pan for about 5 minutes as it simmered away, added some crumbled feta at the end, and had it over rice. New dinner from an old one!

20161213_083124Greek yogurt with pomegranate arils. I may like this even more than yogurt with pie. The pomegranate arils are juicy, tart bursts within the creamy yogurt. I don’t even like to add granola, because it muddles the perfect contrast.

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