Tomato Risotto with Seared Scallops

 

Article

Servings:4

Prep time:15minutes

Cooking time: 35minutes

Ingredients

Risotto

• 4 ½ cups vegetable broth
• 1 cup (250ml) crushed tomatoes (from a can)
• 2 tablespoons olive oil
• 2 shallots, chopped
• 3 cloves garlic, chopped
• A pinch of crushed red pepper
• 2 sprigs thyme, leaves only
• 1 ½ cups arborio rice
• 2 tablespoons tomato paste
• ¾ cup white wine: L’Arpent des Vaudons
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan Parmigiano Reggiano

Scallops

• 12 U10 scallops or 20 U20 scallops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

Garnish

• Chives or herbs of choice for decoration

Instructions

1. In a small saucepan, heat 4 ½ cups of vegetable broth with 1 cup of crushed tomatoes.
2. Prepare the risotto. In a large saucepan, sauté 2 tablespoons of olive oil with 2 chopped shallots for 2-3 minutes. Add 3 chopped garlic cloves, a pinch of crushed red pepper, and the leaves from 2 sprigs of thyme. Season with salt and sauté for 1 minute.
3. Then, add 1 ½ cups of arborio rice and 2 tablespoons of tomato paste. Sauté for 1 minute. Deglaze with ¾ cup of white wine and let it reduce.
4. At medium heat, gradually add the warm tomato broth: about 1 cup at a time, stirring frequently, then ensure there is no more liquid in the pan. Season. Repeat with the remaining broth (4 to 5 times). Cooking takes about 20 minutes. If the rice is still a bit firm, add a little water for an al dente texture.
5. When there are about 5 minutes left in the risotto cooking time, prepare the scallops. Remove the muscle from each scallop and pat dry with a paper towel. Season the scallops on both sides with salt.
6. In a cast iron or stainless steel skillet, heat over medium-high heat. Add 2 tablespoons of olive oil and sear the scallops. Cook for 2 minutes (without flipping them). After 2 minutes, flip the scallops. Reduce heat to low and add 2 tablespoons of butter. Cook for an additional 3-4 minutes on the other side (without touching them).
7. Finish the risotto. Add 2 tablespoons of unsalted butter and ¼ cup of grated Parmesan to the risotto. Adjust seasoning if needed.
8. Serve the risotto in bowls or shallow plates. Place scallops on top and garnish with chives or other herbs of choice.

Canned Tuna Mixed Bean Feta Salad

ANNED TUNA A can of sustainably fished tuna is hard to beat in terms of lean, high-quality protein (up to 30g per can). Tuna supports muscle health and contains essential omega-3 fatty acids, which are necessary for neurological development. “Two omega-3s in particular, EPA and DHA, can be found in large quantities in tuna,” says Dr Warren Bradley, head of nutrition at Goal Master Fitness. “These are essential to cell health, reducing inflammation and facilitating recovery of damaged muscles.” TUNA, MIXED BEAN, ROASTED PEPPER AND FETA SALAD 

INGREDIENTS (serves 4): - 

• 1 can of tuna, drained - 
• 1 jar of roasted peppers, oil drained and roughly sliced - 
• 150g fine beans (Green Beans), topped, tailed and blanched - 
• 1 can of chickpeas - 
• 80g pitted mixed olives - 
• 1 can of mixed beans, drained - 
• 10 basil leaves, torn - 
• 20 flat-leaf parsley leaves - 
• 120g half-fat feta 

For the dressing: - 

• 2 tbsp olive oil - 
• 3 tbsp cabernet sauvignon vinegar - 
• 1 garlic clove, grated - 
• ½ tbsp rosemary leaves, chopped - 
• ½ tsp salt 

METHOD: 

1. In a bowl, mix the tuna, vegetables and beans together. 
2. Add the herbs and toss together. 
3. In a separate bowl, whisk the dressing together and pour it over the salad. 
4. Spoon the salad into a large bowl, crumble over the feta and serve. 

PER SERVING Kcals: 380 Protein: 22g Carbs: 42g Fat: 15g

Arroz con Pollo

 

Article

Ingredients

• 3 tablespoons vegetable oil, or pork lard
• 1 small white onion, medium dice
• 1/2 cup chopped fresh green chilies (such as poblano), seeds and veins removed
• 2 cups long-grain white rice
• 2 pounds boneless, skinless chicken, cut into 1 to 1 1/2-inch cubes
• 2 cloves garlic, chopped
• 3 3/4 cups chicken broth, 2 (15-ounce) cans
• 2 cups tomato puree, or 1 (15-ounce) can tomato sauce
• Kosher salt, to taste
• Chopped onion, cilantro, diced chilies, for garnish

Directions

1. Heat oil or lard in a large pot or Dutch oven over medium-high heat. Saute onions and chilies for 2 to 3 minutes, or until they turn fragrant.

   

   The Spruce / Julia Estrada

2. Add rice and cook, stirring frequently, for about 1 minute, until it turns translucent.

   

   The Spruce / Julia Estrada

3. Add chicken and garlic and cook for about 2 more minutes, stirring once or twice.

   

   The Spruce / Julia Estrada

4. Pour in broth, tomato puree, and salt and bring mixture to a boil. Reduce heat immediately until liquid barely simmers.

   

   The Spruce / Julia Estrada

5. Cover pot and let simmer undisturbed for 25 minutes. Take pan off of heat and let sit, without lifting the lid, for an additional 5 minutes (or up to half an hour).

   

   The Spruce / Julia Estrada

6. Serve arroz con pollo with a garnish of chopped onion, cilantro, or diced chilies.

Recipe Variations

Add a handful of veggies (carrots, peas, green beans, etc.) when you add the broth for extra color, flavor, and nutrition.

Use peeled and diced tomatoes instead of tomato puree if you prefer white rice with red specks.

Add a little bit of achiote paste to your arroz con pollo to give it an appealing yellow color.

Vary the type of chili pepper or bell pepper used—try a red pepper instead of a green one.

Tuscan Salad

 

Article

Ingredients

• 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
• 1 head Romaine lettuce, torn
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 cup pitted black olives
• 1/2 red onion, cut into slivers
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ounce shaved Parmesan (about 1/2 cup)

Instructions

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.

In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

Tuscan Chicken Orzo - One Pot - Option 3

Article

This Tuscan Chicken Orzo is a treat of a one pot pasta recipe – super simple and takes just 30 minutes to make. All the flavours of our favourite Tuscan inspired chicken dish, made into a complete dinner.

PREP TIME:5minutes minutes

COOK TIME: 25minutes minutes

TOTAL TIME: 30minutes minutes

SERVINGS: 4

Ingredients 

• 650 g Chicken breast (about x4), Skinless and boneless. Chopped
• 1 tbsp Olive oil, Or oil from sun dried tomatoes jar
• 3 Garlic cloves, Peeled and crushed
• 170 g Sun-dried tomatoes (in oil), Drained
• 1 small yellow onion, finely diced⁣
• 1 tsp Oregano
• 2 tsp Paprika
• 250 g Orzo
• 650 ml Chicken stock
• 150 ml Double cream
• 50 g Parmesan , Grated
• 120 g Spinach
• Freshly ground black pepper

Instructions  (NOTE - try these instructions; https://www.blogger.com/blog/post/edit/1818293150476645564/8470649575401768123)

1. In a large, deep frying pan, heat the oil over medium-high heat. When it's hot, carefully add the chicken pieces. Cook for 5 minutes stirring occasionally until all sides are starting to colour.
2. Remove chicken from the skillet and add 1 more tsp of olive oil to the pan, if desired. 
3. Add the onion, shallot and garlic and cook for 2-3 minutes, scraping down the bottom of the pan. 
4. Reduce the heat( Medium) and add the chicken, sun-dried tomatoes, oregano and paprika. Stir for 3-5 minutes until the garlic is softened.
5. Add the orzo, stock, and some pepper and give everything a good stir and put the lid on. Cook for 10 minutes, stirring occasionally, until the orzo is almost cooked.
6. Turn the heat to the lowest setting add the spinach and cream and stir very well for 1-3 minutes until the spinach is wilted and the cream is heated through. Check the chicken is cooked through.
7. Turn off the heat and stir in the parmesan.

Marry Me Chicken with Orozo - Option 2

 Article

INGREDIENTS

• 1.5 Pounds Boneless, Skinless Chicken breast cut into cubes
• 2 Tablespoons Olive Oil
• 4-5 Cloves Garlic mashed
• 3/4 Cup Sun-Dried Tomatoes packed in oil and drained
• 2 Teaspoons Italian seasoning
• 2 Teaspoons Paprika
• 1/2 Teaspoon Kosher Salt
• 1 Teaspoon Ground Black Pepper
• 1 Cup Orzo
• 2 3/4 Cups Chicken Broth or Water
• 3/4 Cup Full-Fat Coconut Milk or Heavy Cream
• 2 Large Handfuls Fresh Spinach
• 3/4 Cup Parmesan Cheese freshly grated

INSTRUCTIONS

1. To make this recipe, start by preparing the chicken. Pat the chicken breasts dry with a paper towel and slice them into cubes. Set them aside while you prepare the skillet.
2. Heat a skillet, on the stove, over medium heat, and add in the oil.
3. Once the oil is hot, add in the chicken and cook for 2-3 minutes, until the edges start to cook.
4. Then, add in the sun-dried tomatoes, garlic, italian seasoning, paprika, sea salt, and black pepper, and cook for 3-4 more minutes.
5. Then, add in the orzo and broth and stir well.
6. Reduce the heat to medium, then cover the pan and allow it to cook for 12 minutes. Remove the cover every few minutes and stir, to ensure that the orzo doesn't stick to the bottom of the pan.
7. Once the orzo is cooked through, add in the coconut milk or heavy cream and spinach and stir until the spinach is wilted.
8. Finally, add in the freshly-grated parmesan cheese and stir one last time.
9. Once it's done, remove it from the heat, serve it immediately, and enjoy!

Tuscan Chicken

Article

PREP TIME 15 minutes

COOK TIME 30 minutes to 35 minutes

SERVES4

INGREDIENTS

• 1 small yellow onion
• 3 cloves garlic
• 1/2 cup drained oil-packed sun-dried tomatoes (2 1/2 ounces)
• 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated)
• 2 large boneless, skinless chicken breasts (1 1/2 to 2 pounds total)
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 to 3 tablespoons olive oil, divided
• 2 teaspoons dried Italian seasoning
• 5 ounces baby spinach (about 5 packed cups)
• 1 1/4 cups heavy cream

INSTRUCTIONS

1. Dice 1 small yellow onion (about 2/3 cup). Mince 3 garlic cloves. Thinly slice 1/2 cup drained oil-packed sun-dried tomatoes. Finely grate 1 ounce Parmesan cheese if needed (about 1/2 cup lightly packed), or measure out 1/3 cup store-bought grated.
2. Cut 2 large boneless, skinless chicken breasts in half horizontally (also known as butterflying). Pat dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and sear until browned, 3 to 5 minutes per side. Transfer to a large plate (the chicken will not be cooked through). Add 1 tablespoon of the olive oil to the pan and repeat browning the remaining chicken. Transfer to the same plate.
4. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, if needed, and heat until shimmering. Add the onion and cook, stirring occasionally until softened, 2 to 3 minutes. Add the garlic, sun-dried tomatoes, and 2 teaspoons dried Italian seasoning. Cook until fragrant, 30 seconds to 1 minute. Add 5 ounces baby spinach a handful at a time. Cook, stirring regularly, until just wilted, 1 to 2 minutes.
5. Add the Parmesan, 1 1/4 cups heavy cream, and the remaining 1/2 teaspoon kosher salt. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to maintain a gentle simmer. Return the chicken and any accumulated juices on the plate to the pan and cook until the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, 4 to 7 minutes.

RECIPE NOTES

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Marry Me Chicken Recipe

Article

PREP TIME 15 minutes

COOK TIME 30 minutes to 35 minutes

SERVES 4

INGREDIENTS

• 3 cloves garlic
• 1/2 cup drained oil-packed sun-dried tomatoes (2 1/2 ounces)
• 4 medium boneless, skinless chicken breasts (2 to 2 1/2 pounds total)
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons olive oil, divided
• 1 tablespoon sun-dried tomato oil
• 1/4 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 2 sprigs fresh basil

INSTRUCTIONS

• Mince 3 garlic cloves. Coarsely chop 1/2 cup drained oil-packed sun-dried tomatoes.
• Working with 1 piece of chicken at a time, place 4 boneless, skinless chicken breasts in a large resealable bag and pound to an even 1/2-inch thickness. Pat the chicken dry with paper towels. Season all over with 1 teaspoon of the kosher salt.
• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and sear until browned, 3 to 5 minutes per side. Transfer to a large plate (the chicken will not be cooked through). Add the remaining 1 tablespoon of the olive oil to the skillet and repeat searing the remaining chicken. Transfer to the same plate.
• Reduce the heat to medium. Add the 1 tablespoon sun-dried tomato oil and heat until shimmering. Add the garlic, sun-dried tomatoes, and 1/4 teaspoon red pepper flakes. Cook until fragrant, about 30 seconds. Add 1 tablespoon tomato paste and cook, stirring occasionally, until darkened in color, 1 to 2 minutes.
• Add 1/2 cup low-sodium chicken broth, 1/2 cup heavy cream, and the remaining 1/2 teaspoon kosher salt. Stir to combine. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to maintain a gentle simmer and cook until the sauce is slightly thickened, 2 to 4 minutes.
• Return the chicken and any accumulated juices on the plate to the pan. Cook until the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, 4 to 7 minutes. Meanwhile, pick the leaves from 2 fresh basil sprigs and coarsely chop until you have about 2 tablespoons.
• Garnish the chicken with the basil.

RECIPE NOTES

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Mediterranean Salmon (One-Pan, 30-Minute Meal)

 

Article

• PREP TIME 15minutes mins
• COOK TIME 15minutes mins
• TOTAL TIME 30minutes mins
• SERVINGS 4 servings
• CALORIES PER SERVING 859 kcal

Ingredients

Salmon

• 2 lb salmon fillets
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon red chili flakes
• ¼ teaspoon salt
• 3 tablespoons olive oil divided

Mediterranean rice

• 1.5 cups cooked jasmine rice
• 15 oz chickpeas canned
• 6 oz cherry tomatoes (2 colors) sliced in half
• ⅓ cup kalamata olives sliced
• ¼ cup green olives sliced
• 3 tablespoons freshly squeezed lemon juice

Feta cheese mixture

• 6 oz feta cheese diced into small cubes
• 1 tablespoon olive oil
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon dried oregano or more
• 2 tablespoons chopped fresh oregano optional
• fresh oregano for garnish

Instructions 

Cook salmon on stovetop

1. Heat a large, high-sided skillet (I used cast iron) over medium heat for about 4 minutes to heat it up.
2. I used salmon fillets with skin-on. Season the top of the salmon with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt, using 1 tablespoon of olive oil to rub the spices on top of the fish.
3. Add 2 tablespoons of olive oil to the hot skillet. Add salmon skin side up and cook on medium-high heat for 4 minutes, undisturbed.
4. Flip the salmon to the other side, skin side down. Reduce heat to medium and cook for 5 more minutes. Remove from heat.
5. Carefully slide a wide spatula between each salmon fillet and the skin to carefully separate the flesh from the skin. Remove salmon (without skin) to a plate.
6. Remove skins from the skillet. You can eat them later or discard them if you don't like them.
7. Wipe the skillet clean with paper towels.

Make Mediterranean rice in the same skillet

1. Add cooked rice, drained chickpeas, sliced cherry tomatoes, and sliced olives, to the same, now empty, skillet.
2. Add 3 tablespoons of freshly squeezed lemon juice and reheat on medium heat, stirring everything to combine. Add 1 tablespoon of olive oil, if you like.
3. Season with salt and black pepper, to taste.

Make feta cheese mixture

1. In a medium bowl, combine cubed Feta cheese with 1 tablespoon of olive oil, 1 tablespoon of freshly squeezed lemon juice, ¼ teaspoon of dried oregano (add more to taste), 2 tablespoons of chopped fresh oregano (if using).
2. Mix so that the herbs and olive oil coat the cubed Feta cheese.

Assemble

1. Add half of the feta cheese mixture to the skillet with rice and mix thoroughly.
2. Add cooked salmon to the skillet with rice and reheat on medium heat.
3. Top the rice with the remaining feta mixture. Sprinkle fresh oregano on top of the Mediterranean salmon and rice. Serve.

Greek Orzo

Article

Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil is a delicious meatless meal that a whole family will love! This quick and easy side dish pairs well with any main course, and it comes together in under 30 minutes, using only one pan. Try this Mediterranean recipe, and it might become one of your new favorites.

• PREP TIME 10minutes mins
• COOK TIME 15minutes mins
• TOTAL TIME 25minutes mins
• SERVINGS 4 people
• CALORIES PER SERVING 545 kcal

• 1.5 cups orzo
• 3 cups chicken stock or vegetable stock or water
• 8 oz cherry tomatoes (red and yellow), sliced in half
• ⅓ cup sun-dried tomatoes in olive oil (chopped)
• ⅓ cup kalamata olives sliced
• ¼ cup green olives sliced
• 6 oz feta cheese crumbled or diced into small cubes
• 3 tablespoons lemon juice or lime juice, freshly squeezed
• 3 tablespoons extra virgin olive oil
• ¼ teaspoon smoked paprika
• ¼ teaspoon Italian seasoning
• ¼ cup fresh basil chopped
• salt and pepper

Instructions 

1. In a large, high-sided skillet, combine orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.
2. Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives. Add Feta cheese (crumbled or diced into small cubes), reserving ¼ cup of cheese for later.
3. Add lemon juice (or lime), extra virgin olive oil, smoked paprika, and Italian seasoning.
4. Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.
5. When serving, top with the remaining feta cheese and chopped fresh basil.

Amount per Serving

• Calories 545
• Carbohydrates 59 g

Slow-Cooker Arroz con Pollo (Chicken & Rice)

 

Article

Active Time:30 mins

Additional Time:6 hrs

Total Time:6 hrs 30 mins

Servings:8

Yield:10 cups

Ingredients

• 3 large red, orange, and/or yellow bell peppers, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can no-sodium-added tomato sauce
• 1 (15 ounce) can no-sodium-added diced tomatoes, undrained
• 1 ½ cups reduced-sodium chicken broth
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon salt, divided
• ½ teaspoon ground pepper
• ½ teaspoon ground cumin
• ½ teaspoon saffron or 1/4 teaspoon ground turmeric
• 2 pounds boneless, skinless chicken thighs
• 2 cups instant brown rice, such as Minute Rice
• 1 cup frozen peas
• ½ cup chopped green olives with pimientos
• ¼ cup chopped fresh cilantro (Optional)

Directions

1. Combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, chili powder, paprika, 1/2 teaspoon salt, pepper, cumin, and saffron (or turmeric) in a 6-qt. slow cooker. Nestle chicken into the mixture until submerged. Cover and cook on Low for 5 1/2 hours.
2. Stir in rice, peas, and the remaining 1/2 teaspoon salt. Cover and cook until the rice is tender and most of the liquid is absorbed, about 30 minutes more.
3. Using 2 forks, shred the chicken in the slow cooker. Top each serving with 1 tablespoon olives and garnish with cilantro, if desired.

Mostly Chard Tiny Pasta Salad

Article

Ingredients

4 servings

• 10 oz. ditalini or other small pasta
• 1½ tsp. Diamond Crystal or ¾ Morton kosher salt, plus more
• 2 bunches Swiss chard
• ⅔ cup extra-virgin olive oil, divided
• ½ cup coarsely chopped raw pistachios
• 2 Tbsp. thinly sliced sage
• 2 garlic cloves, finely grated
• ⅓ cup sherry vinegar or red wine vinegar
• 2 Tbsp. coarsely chopped capers
• ½ tsp. crushed red pepper flakes
• Freshly ground pepper
• 5 oz. feta, crumbled

Preparation

Step 1

Cook 10 oz. ditalini or other small pasta in a medium pot of boiling salted water, stirring occasionally, until al dente, then drain.

Step 2

Meanwhile, remove ribs and stems from 2 bunches Swiss chard; slice very thinly. Coarsely chop leaves; set aside. Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Cook chard ribs and stems, stirring occasionally, until lightly crisped, about 4 minutes. Add ½ cup coarsely chopped raw pistachios and remaining ⅓ cup extra-virgin olive oil and cook, stirring often, until nuts are golden brown, about 1 minute. Add 2 Tbsp. thinly sliced sage; cook, stirring, until crisp, about 30 seconds. Remove pan from heat, add reserved chard leaves, and stir until wilted and combined.

Step 3

Pour chard mixture into a large bowl and stir in 2 garlic cloves, finely grated, ⅓ cup sherry vinegar or red wine vinegar, 2 Tbsp. coarsely chopped capers, ½ tsp. crushed red pepper flakes, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; season with freshly ground black pepper. Add pasta and toss to combine, then mix in 5 oz. feta, crumbled.

Potato Chickpea Ste

Article

PREP TIME 10 minutes

COOK TIME 30 minutes

TOTAL TIME 40 minutes

Ingredients

• 2 tbsp olive oil
• 4 cloves garlic
• 1 large onion
• 3 medium carrots
• 2 stalks celery
• ½ tsp dried rosemary
• ½ tsp dried sage
• 1 tsp dried thyme
• 1 cup dry white wine
• 6 medium potatoes (46oz/1.3kg)
• 2.5 cups cooked drained chickpeas (400g)
• 7 cups vegetable stock (1.65l)
• Salt to taste

Instructions

1. Peel the carrots and onion. Chop the onion, quarter the carrots and celery lengthwise, and slice into 1/2 cm pieces.
2. Heat the oil in a large pot on high. Add the vegetables and sauté for ten minutes, reducing the heat to medium-high after five. In the meantime, peel the potatoes and chop them into 1-inch chunks and crush the garlic.
3. Add the garlic, the potatoes, and the dried herbs to the pot after the ten minutes are up, and sauté for one minute.
4. Turn the heat back up to high, add the wine, and once it begins bubbling, cook an additional three minutes, scraping the bottom to loosen any brown bits.
5. Add the vegetable stock and chickpeas and the mixture is when boiling, reduce heat to medium-high to maintain at a lively simmer, and cook between 10-15 minutes more or until the potatoes are done to your liking - start checking the potatoes after ten minutes.
6. Taste and check for salt. This will depend on how salty your vegetable stock was, but potatoes need quite a bit of seasoning, I usually add 1/2 a teaspoon.
7. Serve hot, optionally accompanied by crusty bread, vegan parmesan and fresh parsley sprinkled on top.

Notes

The olive oil adds some flavor so if you're substituting it you're better off using a good vegan spread or vegan butter.

Canned, jarred or homemade chickpeas are all fine, can also be substituted with cannellini beans.

Make sure the white wine is dry or your stew will be too sweet. A dry red wine can also be substituted although the broth will be a pinkish color.

Vegetable stock can also be made up with bouillon or stock cubes, just check the instructions and ratio on the package.

Easy Skillet Tuscan Gnocchi Recipe with Sausage

 

Article

Prep Time: 10minutes minutesCook Time: 20minutes minutesTotal Time: 30minutes minutes Servings: 6 servings 

Ingredients

• ▢1 tablespoon olive oil
• ▢3/4 pound sausage cooked and crumbled
• ▢3 garlic cloves minced
• ▢1/2 cup chicken broth or water
• ▢1 cup milk or coconut milk
• ▢1/4 cup whipping cream (or additional coconut milk)
• ▢1 lb gnocchi
• ▢1/2 cup sun-dried tomatoes chopped
• ▢2 cups baby spinach
• ▢1/4 cup herbs like fresh parsley or basil

Instructions

1. Heat olive oil on medium heat in a large skillet. Add crumbled sausage and cook until browned, about 5 minutes.
2. To the skillet with sausage, add uncooked gnocchi, broth, milk, cream, and garlic. Bring to a boil and stir. Cover and let the gnocchi cook over medium heat for about 5 minutes.
3. Uncover and add the sun-dried tomatoes and fresh spinach. Cook on medium heat, stirring frequently, until the spinach wilts. For a thicker sauce, cook a little longer—season with salt and black pepper to taste. I also like to sprinkle some red peper flakes for extra flavor!

Notes

Tomatoes: I’m using oil-packed sun-dried tomatoes, but you could also substitute a 13-ounce can of tomato sauce, which will make the sauce a pretty red color.

Sausage: Use your favorite Italian sausage, mild, sweet, or spicy. If you’re using sausage links, be sure to remove the casings. 

One Pan Gnocchi: All of the ingredients are cooked in one skillet. The gnocchi releases starch and thickens the sauce without adding flour or cornstarch.

Heavy Cream: This gives the sauce a thick and delicious texture. You can also substitute half and half or, if using, add additional coconut milk.

Nutrition

Calories: 393kcal | Carbohydrates: 35g | Protein: 15g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 727mg | Potassium: 601mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1343IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 5mg

Chicken in White Wine Sauce

 

Article

PREP:15minutes minutes

COOK:35minutes minutes

TOTAL TIME :50minutes minutes

SERVINGS: 4

INGREDIENTS

• ▢3 tablespoons olive oil
• ▢5 chicken thighs; boneless skin-on
• ▢1 teaspoon Herbes de Provence
• ▢1 teaspoon kosher salt
• ▢½ teaspoon freshly ground black pepper
• ▢1 tablespoon unsalted butter
• ▢1 cup diced yellow onion
• ▢4 garlic cloves thinly sliced
• ▢½ cup white wine; Dry or Off-dry
• ▢½ cup chicken broth
• ▢½ cup heavy cream
• ▢2 teaspoons honey mustard
• ▢2 teaspoons Dijon mustard
• ▢2 teaspoons country mustard or old-style mustard
• ▢4 sprigs of thyme leaves only
• ▢Kosher salt and freshly ground black pepper to taste

INSTRUCTIONS

• Preheat oven to 375F
• Heat a large cast iron skillet over medium heat for 1 minute and add the oil. Heat the oil until shimmering but not smoking.
• 3 tablespoons olive oil
• While the oil heats, season both sides of the chicken with salt, pepper and Herbes de Provence. Cook the chicken, skin-side down until the skin is crispy and golden brown, about 5-6 minutes. Flip the thighs over and cook another 4 minutes. Transfer the chicken, skin-side up, to a paper towel-lined plate and set aside to . Leave 1-tablespoon oil in the skillet and discard the rest.
• 5 chicken thighs; boneless,1 teaspoon Herbes de Provence,1 teaspoon kosher salt,½ teaspoon freshly ground black pepper
• Set the heat to medium-low and add 1-tablespoon butter to the skillet.
• 1 tablespoon unsalted butter
• Add onion and sauté about 3-4 minutes or until translucent. Add the garlic and cook another 30 seconds, stirring often.
• 1 cup diced yellow onion,4 garlic cloves
• Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).
• ½ cup white wine; Dry or Off-dry
• 
  
• Add the broth, cream, three mustards and thyme leaves. Season with salt and pepper and stir well.
• ½ cup chicken broth,½ cup heavy cream,2 teaspoons honey mustard,2 teaspoons Dijon mustard,2 teaspoons country mustard or old-style mustard,4 sprigs of thyme,Kosher salt and freshly ground black pepper
• Nestle the partially cooked chicken (skin-side up) in the skillet with the sauce. Be sure to leave a little space between each thigh for the sauce to seep through.
• Cook, uncovered, at 375°F for 30-35 minutes. The chicken is done when the internal temperature registers 165°F on a meat thermometer. The sauce should have reduced about halfway.
• Serve the chicken with the reduced Mustard Wine pan sauce.
• Note: If the sauce is still too thin when the chicken is ready, remove the skillet from the oven, set the chicken aside and cover it with foil. Reduce the sauce stovetop, over medium-low heat, until it thickens to desired consistency.

Note: If the sauce is reducing too quickly while cooking, add a little more cream, wine & broth halfway through the cooking time.

Enjoy!

Lemon Chicken Orzo Soup

 

Article

Active Time:15 mins

Total Time:40 mins

Servings:6

This lemon chicken orzo soup is just what the doctor ordered for those cold, winter afternoons. Add a tossed green salad or hunk of warm, homemade bread, and settle into a spot by the fireplace.

A rotisserie chicken is a great solution when needing a quick and easy dinner, and one will also work well in this soup, making the prep time even shorter. If using pre-cooked chicken, add 3 cups towards the end of the recipe while the orzo cooks. This will give the chicken time to heat thoroughly.

lemon chicken orzo soup in a dutch oven

• 1 large lemon
• 2 Tbsp. olive oil
• 3 large shallots, thinly sliced (about 1 cup)
• 2 tsp. chopped fresh rosemary
• 8 cups unsalted chicken stock
• 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 4 cups)
• 3 (8-oz.) boneless, skinless chicken breasts
• 2 3/4 tsp. kosher salt
• 3/4 cup uncooked orzo
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Peel and juice lemon:
2. Using a vegetable peeler, remove 6 (2-inch) lemon peel strips from lemon. Squeeze lemon to equal 2 tablespoons juice. Set aside strips and juice.
3. 
   
4. Cook shallots:
5. Heat oil in a large Dutch oven over medium-high. Add shallots and rosemary. Cook, stirring occasionally, until translucent, 4 to 5 minutes.
6. 
   
7. Add stock and potatoes:
8. Add lemon peel strips, stock, and potatoes. Bring to a boil over high; reduce heat to medium.
9. 
   
10. Add chicken and orzo:
11. Add chicken and salt, and cook 10 minutes. Add orzo, and cook until a thermometer inserted in thickest part of chicken registers 165°F and potatoes and orzo are tender, about 10 minutes more.
12. 
    
13. Shred chicken:
14. Remove and discard lemon peel strips. Remove and shred chicken; return to soup. Stir in lemon juice. Ladle soup into bowls; sprinkle evenly with chopped parsley.

Vegetable Stew with Peas, Potatoes, and Red Bell Pepper

Article

An overhead photo of vegetable stew in a large pot with a wooden spoon next to small bowls of salt and pepper, 2 lemon halves and parsley.

This veggie-packed stew is vegan, gluten free, and on your table in under an hour! I keep it simple to let the vegetables’ flavor shine. Make this hearty stew to nourish you on cold days. And feel free to throw in any quick-cooking vegetables you have on hand.

• PREP – 15MINUTES MINSCOOK – 25MINUTES MINSTOTAL – 40MINUTES MINS
• SERVES – 4 TO 6

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for serving
• 1 medium yellow onion, finely chopped
• 3 large garlic cloves, minced
• 2 celery ribs, coarsely chopped
• 2 carrots, sliced into thin rounds
• 3 Yukon gold potatoes, cubed
• 1 large red bell pepper, cored and coarsely chopped
• Kosher salt
• Black pepper
• 1 cup frozen peas
• 1 (15-ounce) can diced tomatoes with their juices
• 32 ounces (4 cups) low-sodium vegetable broth
• 1 cup chopped parsley leaves and tender stems (from about ¾ bunch)
• 1 lemon, juiced

Instructions

1. Soften the aromatics. Heat the olive oil in a large Dutch oven or heavy cooking pot over medium-high heat. When the oil is shimmering, add the onion, garlic, celery, carrots, potatoes, and bell pepper. Season with a big pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened some, 5 to 7 minutes.
2. Boil. Add the peas, tomatoes and their juices, and vegetable broth. Bring to a boil for about 5 minutes.
3. Simmer. Lower the heat and cover the pot partway (allow an opening on top). Simmer until the vegetables are fully tender and cooked through, 25 to 35 minutes.
4. Thicken (optional). Turn off the heat. If you want a thicker stew, take an immersion blender and blend it ever so briefly so that some parts of the soup are pureed but the majority remains in large chunks. Alternatively, you puree one cup of the stew in a blender (let it cool a bit first), then return it to the pot.

Finish and serve or store. Stir in the parsley and lemon juice. Transfer to serving bowls and finish each bowl with a drizzle of extra virgin olive oil. Or let cool completely and store in a tightly closed container in your fridge for up to 4 days.

Notes

To freeze: Allow to cool, then tightly seal, leaving some room at the top for expansion. Freeze for up to 1 month. Thaw overnight in the fridge, and re-warm gently over low heat. 

One Pan Chicken Meatballs with Orzo

 

Article

• PREP TIME - 20minutes mins
• COOK TIME - 25minutes mins
• TOTAL TIME - 45minutes mins
• SERVINGS - 4
• CALORIES - 586cal

Ingredients

Chicken Meatballs

• 1 pound ground chicken (454 grams)
• ½ cup dry breadcrumbs (55 grams)
• ½ cup Parmesan cheese (35 grams)
• ¼ cup milk
• 1 egg
• ¼ cup fresh parsley (finely chopped) optional
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon minced garlic
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Garlic Parmesan Orzo

• 2 cloves garlic (finely minced)
• 2½ cups low sodium chicken broth
• 1½ cups dry orzo pasta (about 278 grams)
• ⅔ cup cream (any kind – heavy cream will give a richer flavor, light cream will be a bit thinner)
• ¼ cup shredded Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

Chicken Meatballs

1. In a large mixing bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well but don’t overmix; make sure there are no clumps of bread crumbs in the mixture. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.
2. Roll into 1-1¼” balls.
3. Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs on all sides until golden brown.
4. Remove to a plate and cover with foil to keep warm.

Garlic Parmesan Orzo

• Add the garlic to the skillet and cook for 1 minute.
• Add the broth and scrape the bottom of the pan with a wooden spoon to deglaze. Bring it to a low boil.
• Add the orzo, cream, parmesan, salt, and pepper, and stir. Place the meatballs on top, cover, and simmer over medium-low heat for 10 minutes until the orzo is al dente. It might look liquidy at first, but it will thicken quickly!
• Taste and serve.

Slow Cooker Chicken, Bacon & Potato Soup

 

Article

Ingredients

• 4 center-cut bacon slices, diced
• 1 ½ pounds bone-in chicken thighs, skinned
• 2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
• 2 cups thinly sliced leek (from 2 large leeks)
• 1 cup sliced carrot (from 2 large carrots)
• 1 cup sliced celery (from 2 large stalks)
• 4 cups unsalted chicken stock (such as Swanson), divided
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 5 thyme sprigs
• 12 ounces baby potatoes
• 2 cups coarsely chopped baby spinach

Directions

1. Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.
2. Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.
3. Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.

One-Pan Chicken & Cabbage with Rice

 

Article

• Active Time:25 mins
• Total Time:1 hr 20 mins
• Servings:4

Ingredients

• 2 1/4 cups reduced-sodium chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped fresh oregano, plus more for garnish
• 2 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 4 (6-ounce) bone-in, skin-on chicken thighs
• 1 small head green cabbage (about 16 ounces) , cut into 6 (1 1/2- to 2-inch-thick) wedges
• 1 cup brown basmati rice
• 1/4 cup crumbled feta cheese
• Lemon wedges for serving (optional)

Directions

1. Preheat oven to 350°F. Whisk broth, lemon juice, mustard, oregano, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl until combined.
2. Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-sides down; cook, undisturbed, until the skins are golden brown and crispy, about 6 minutes. Transfer the chicken to a plate. Do not wipe the pan clean.
3. Add cabbage wedges to the pan; cook over medium-high heat, flipping once, until slightly charred and beginning to become tender, 2 to 3 minutes per side. Transfer to a separate plate. Do not wipe the pan clean.
4. Reduce heat to medium; cook rice, stirring constantly, until toasted and fragrant, about 1 minute. Stir in the broth mixture until evenly combined.
5. Nestle the cabbage wedges and the chicken, skin-sides up, in a single layer in the rice mixture. Bring to a boil over medium-high heat. Remove from heat and cover with a tight-fitting lid.
6. Transfer to the oven and bake until the liquid is absorbed, the rice is tender, and an instant-read thermometer inserted into the thickest portion of chicken registers at least 165°F, about 45 minutes. Remove the lid; bake until the chicken skins crisp up slightly, about 6 minutes. Remove from oven; top evenly with feta. Garnish with oregano and serve with lemon wedges, if desired.

Nutrition Information

Serving Size: 1 chicken thigh, scant ¾ cup rice & 1½ cabbage wedges

Calories 418, Fat 17g, Saturated Fat 4g, Cholesterol 112mg, Carbohydrates 40g, Total Sugars 5g, Added Sugars 0g, Protein 28g, Fiber 5g, Sodium 737mg, Potassium 541mg