Tag: healthy

Chinese chicken curry

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We made this recipe: https://omnivorescookbook.com/chinese-curry-chicken/ We substituted the bell pepper with broccoli (cut into bite-sized florets), which we parboiled, dropped in ice water, and then drained dry. We sliced the carrot on a ¼" diagonal, and then in half. We sliced the chicken into 1/8" slices against the grain. We didn’t have S&B curry, so… Continue reading Chinese chicken curry

Colombian-style chicken soup (sancocho)

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We loosely followed this SkinnyTaste recipe: https://www.skinnytaste.com/colombian-chicken-sancocho-8-pts/ First, based on our pantry we used 4 boneless, skinless chicken thighs and 3 skin-on drumsticks. Second, because the recipe did not specify the amount of water, we used 11 cups (4 cups no-salt chicken stock plus 7 cups hot water mixed with a modest amount of Better… Continue reading Colombian-style chicken soup (sancocho)

Roasted butternut squash and black bean tacos

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We halved the black bean portion (to one drained and rinsed 14.5 oz can black beans plus 1/3 cup drained and rinsed pinto beans). Recipe from The Weekday Vegetarians, available at The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat: A Cookbook https://www.amazon.com/dp/0593138740/ref=cm_sw_r_cp_api_glt_fabc_RZEA4AN2CV7K7F65BN0K (Jan. 2022)

Turkey and brown rice stuffed peppers

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My husband loves stuffed peppers, and we have this recipe on regular rotation: https://www.skinnytaste.com/turkey-stuffed-peppers-45-pts/ Our modifications: first, we often use 1 lb minced chicken instead of turkey. Second, we saute the onion (often, a shallot) in 2 tsp canola oil, then add the minced garlic. For the filling, in addition to the cumin and garlic… Continue reading Turkey and brown rice stuffed peppers

Cannellini bean salad with Greek flavors

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Inspired by a similar dish from my step-MIL, we tried this recipe: https://www.realgreekrecipes.com/white-bean-salad/ Our modifications: first, to accommodate our 15.5 oz canned low-sodium cannellini beans (which we rinsed and drained), we doubled the dressing (with some exceptions noted below) as follows: 2 garlic cloves, 2 tsp black mustard seeds, 1/4 cup red wine vinegar, 1/3… Continue reading Cannellini bean salad with Greek flavors

Zucchini boats with Lebanese flavors

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Inspired by a delicious creation from my step-MIL, we tried making halved zucchini stuffed with Lebanese meat filling. Unlike traditional Lebanese cousa, we did not core small zucchini and gently simmer in seasoned tomato sauce. Instead, we loosely followed Chef Kamal al-Faqih’s recipe for filling: first, preheat oven to 350. Lightly oil-spray two 9x12" glass… Continue reading Zucchini boats with Lebanese flavors

Oatmeal with caramelized pear

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We tried this recipe: https://minimalistbaker.com/brown-sugar-pear-steel-cut-oats/ Based on our pantry, we made the full oatmeal recipe (using steel-cut oats) but halved the pear recipe. We also ran out of standard brown sugar (fine granulation, slightly moist), so we used 1 Tbsp natural brown sugar (medium granulation) plus 1 tsp dark molasses. We covered the pear mixture… Continue reading Oatmeal with caramelized pear

Ancient grains bowl with rotisserie chicken

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We loosely followed this recipe to repurpose leftovers of rotisserie chicken, 1 ¼ cup cooked wheat berries, and 5 oz fresh baby spinach: https://www.health.com/recipes/chicken-wheat-berry-bowl. Our modifications: first, instead of preparing chicken from scratch, we used leftover rotisserie chicken (two thighs and one breast), handshredded and bones/most skin discarded. We lightly sprayed a medium pan with… Continue reading Ancient grains bowl with rotisserie chicken