Category: Weeknight Meal

Moroccan Black Lentils with Kale and Onions

As much as I wish that I could meal plan and cook every night of the week, I have times where my job is too busy and I just don’t have time. During these busy periods, I usually order Blue Apron meals so that at least the meal planning and grocery shopping is done for me.

Moroccan Black Lentils with Kale and Onions

One of the meals a few months back had a side of black lentils with sauteed kale and onions that was absolutely fantastic. Since then, a version inspired by the original recipe has become a staple in my house.

Lentils in general are an awesome source of protein, and black lentils are no different. Sometimes called beluga lentils, they are named for their likeness to caviar. Black lentils hold their shape better than some other types of lentils, so they add great texture to meals.

The spice used in this recipe, ras el hanout, is a Moroccan spice blend that differs depending on the shop, so your version may come out slightly different than mine.  The name, which means “head of the shop” (which is similar to the English expression “top-shelf”) is a mixture of the best spices the seller has to offer. As such, there is no definitive ras el hanout recipe. Common ingredients include cardamom, cumin, clove, cinnamon, nutmeg, allspice, ginger, coriander, paprika, and turmeric. I’m a huge fan of this spice blend, mainly because it takes a lot of the guess work out of seasoning — plus it tastes amazing! You may remember me using it in my One Pot Moroccan Chicken recipe earlier this year.

Ingredients:

  • 1 cup dried black lentils, rinsed
  • 2.5 cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon butter (can omit for dairy free)
  • 1 onion, cut in half and thinly sliced
  • 1 tablespoon ras el hanout
  • 2 cups roughly chopped kale leaves
  • salt and pepper, to taste
  • the juice and zest of 1 lemon
  • lemon wedges, for serving

Continue reading Moroccan Black Lentils with Kale and Onions

Grilled Fennel with Parmesan

I don’t think you can ever have too many side dishes to rotate for different dinner combinations, including ones you can make on the grill, like this Grilled Fennel with Parmesan recipe.

One of my favorite ingredients is fennel. When raw, it has a nice anise (licorice) flavor with great crunch. When cooked, fennel becomes sweeter and the licorice flavor more subtle. Typically, you’d roast fennel. But hey, it’s summer. Let’s bring it outdoors!

This recipe is based off a Giada De Laurentiis recipe, and is a tasty side with any grilled protein. I particularly love it with a lemony grilled salmon!

Ingredients: (serves 4)

  • 4 fennel bulbs, tops removed, cut into thick slices, leaving the core intact
  • 2 tablespoons olive oil
  • the juice of 1 lemon
  • salt and pepper, to taste
  • 1/3 cup shaved Parmesan

Continue reading Grilled Fennel with Parmesan

Farro with Vidalia Onion and Asparagus

Note: I was sent a box of Vidalia onions to make this post for Farro with Vidalia Onion and Asparagus. Opinions are mine alone.

I’m still working through my box of Vidalia onions. No complaints here, they are incredibly versatile! These sweet onions are perfect for low and slow cooking that allow the sugars to caramelize and develop another layer of flavor.

I know it’s difficult to even see the Vidalia onions in the final photos of this Farro with Vidalia Onion and Asparagus, but I promise you, they are the star of this dish — their flavor is in each and every bite, and results in one of the best sides I’ve made in a long time!

This recipe for Farro with Vidalia Onion and Asparagus from Trisha Yearwood is definitely a keeper. Plus, it comes together pretty easily!

Ingredients:

  • drizzle of olive oil

Continue reading Farro with Vidalia Onion and Asparagus

One Pot Moroccan Chicken with Couscous

Note: I was sent a copy of Eating With Peter for review. Opinions are mine alone.

It comes as no surprise that I gravitate toward books that use food to tell a story. Eating with Peter: A Gastronomic Journey written by Susan Buckley tells the story of her adventures travelling the world with her husband Peter— a well known writer, food critic, and gourmand—exploring foreign cuisine and cultures, from the Michelin-starred restaurants to the sprawling souks of Morocco. Eating with Peter chronicles a life-changing journey of gastronomy and love across Europe, North Africa, and various less-known culinary corners. The book also features 28 recipes that will appeal to lovers of North African, Caribbean, and French cuisines.

Susan’s life would never be the same after she meets Peter Buckley. A man who was larger than life, Peter pulls Susan out of her comfort zone to taste the fine life, literally. Together they embark on a rollicking adventure through Michelin-starred restaurants in France to the souks of Morocco and the waters of the Red Sea and the Caribbean. They explore the world, and along the way discover the most desired tables (sometimes in a tent) and the best markets, moving from Peter’s adventures with Hemingway to sampling delectable treasures in an Alpine meadow. When they return to New York, Susan and Peter—a writer, photographer, gourmand, as well as an inventive chef—incorporate their adventures into their daily American life. As they explore three-star restaurants, French farms, and Italian cheesemakers, the reader gets a taste of famous gastronomic dishes and their chefs, in addition to learning about mouth-watering recipes, culinary moments around the Buckley’s kitchen and table with family and friends, and many of their New York food secrets.

Inspired by the chapter about their travels through Morocco, I adapted the recipe provided within the book to make this One Pot Moroccan Chicken with Couscous.

It’s a fairly simple recipe made with ras el hanout, a North African spice blend that makes this such a tasty dish. The name, which means “head of the shop” (which is similar to the English expression “top-shelf” is a mixture of the best spices the seller has to offer. As such, there is no definitive ras el hanout recipe. Common ingredients include cardamom, cumin, clove, cinnamon, nutmeg, allspice, ginger, coriander, paprika, and turmeric. For those near Philadelphia, I picked mine up from The Head Nut in Reading Terminal, but it can be found in many supermarkets as well.

Ingredients:

  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2 chicken thighs, 2 drumsticks, and 2 boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 1 tablespoon plus 1 teaspoon ras el hanout, divided
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 pinch saffron
  • 1/4 tsp powdered ginger
  • 1/4 tsp turmeric
  • 1/3 cup sliced almonds
  • 1 ½ cups chicken broth
  • 1 cup couscous
  • ½ cup raisins
  • 1 lemon, cut into wedges for serving

Continue reading One Pot Moroccan Chicken with Couscous

Peach, Vidalia Onion, and Pancetta Flatbread

Note: I was sent a box of Vidalia onions to make this post. Opinions are mine alone.

Spring is one of my favorite times of year for cooking. As the weather warms, all sorts of fun produce hits the shelves, bringing so many more options for creative meals! One of the most versatile spring produce options are Vidalia onions.

Vidalia onions are known as America’s favorite sweet onion.

Grown in 20 counties in Southern Georgia, their distinctive taste is a result of the combination of weather, water and soil in that specific region.

Vidalia onions are in season from April to August, so this is the perfect time to show them off in some recipes! This recipe for Peach, Vidalia Onion, and Pancetta Flatbread plays off the sweetness of Vidalia onions with grilled peaches, while balancing out the flavor with some pancetta and a touch of chili powder. The rosemary and chives add some freshness to the flatbread, brightening up the other flavors.

Ingredients:

  • 4 oz Pancetta, cubed
  • 2 Vidalia onions, cut into thin slices, then halved into half moons
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Pinch chili powder
  • Store bought pizza dough (use gluten free dough to make recipe gluten free)
  • 2 large ripe peaches, cut into wedges (or, if not in season, frozen peach slices that have been thawed work too)
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh chives, chopped Continue reading Peach, Vidalia Onion, and Pancetta Flatbread

Creamy Snap Peas with Feta

Some nights, you just want to sauté or grill up a protein and have a quick go-to side to make a nice meal without much effort.

So it’s always nice to have a few awesome sides in the rotation, like this recipe for Creamy Snap Peas with Feta.

This recipe for Creamy Snap Peas with Feta would be perfect with a Greek-inspired protein — salmon, chicken, or even lamb.

Ingredients:

  • 8 ounces trimmed fresh sugar snap peas
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons red wine vinegar
  • 2 tablespoons water
  • 1 teaspoon finely minced garlic
  • the zest and juice of 1 lemon
  • 1 ounce crumbled feta cheese
  • 1/2 cup chopped fresh mint
  • 2 tablespoons toasted sesame seeds
  • 1 ounce crumbled feta cheese

Continue reading Creamy Snap Peas with Feta

Creamy Avocado Soup

My husband and I have had some fairly heavy (but delicious) food recently. So this weekend, I was in search of something a bit lighter for lunch that would still fill us up, like this creamy avocado soup.

This chilled Creamy Avocado Soup recipe from Cooking Light fit the bill! The soup is bulked up a bit with silken tofu, romaine lettuce, and peas to go along with the avocados.

In fact, it has half of your daily fiber and 9 grams of protein in one serving. And yet, it feels so light!

Ingredients:

  • 1 (12-oz.) pkg. silken tofu, drained
  • 2 cups water
  • 2 cups chopped romaine lettuce
  • 1 cup frozen green peas
  • 3 ripe avocados, peeled and chopped
  • 3 tablespoons fresh lime juice
  • 3 tablespoons white wine vinegar
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper, divided
  • 1/4 cup chopped tomato
  • 1/4 cup chopped yellow bell pepper
  • 2 tablespoons chopped scallions

Continue reading Creamy Avocado Soup

Spinach Lemon Ricotta Pasta

Well. The weather refuses to act like spring.

But I’m sick of waiting for spring to arrive to make delicious spring food!

So this recipe for Spinach Lemon Ricotta Pasta has spring ingredients that are still comforting in chilly weather – spinach with a lemony ricotta sauce over fettuccine.

Ingredients:

  • 1 pound fettuccine
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 2 (5 oz bags) baby spinach
  • 1 cup whole milk ricotta cheese
  • 1/2 cup milk
  • 1/4 cup grated parmesan cheese
  • the zest and juice of 1 lemon
  • salt and pepper, to taste

Continue reading Spinach Lemon Ricotta Pasta

Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel

I’m kind of on a Sheet Pan kick. I love how simple they are, and how easy cleanup is! And this recipe for Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel is no different!

This recipe is adapted from a Cooking Light recipe to make it a pure sheet pan meal.

I know the combination of flavors may seem a bit odd, but it really comes together in the end. My husband even asked for this to be put in our normal dinner rotation!

Ingredients:

  • 2 small oranges (I used one navel, one blood orange)
  • 2 medium fennel bulbs with stalks
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 6 small shallots, halved
  • 2 teaspoons sweet paprika
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chopped fresh oregano
  • 1/4 teaspoon ground red pepper
  • 1 pound large shrimp, peeled and deveined, tails on
  • Optional: 1 cup cooked rice, for serving

Continue reading Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel

Sheet Pan Parmesan Chicken with Cauliflower and Artichoke Hearts

I’ve made this recipe for Sheet Pan Parmesan Chicken a few times already, and it’s quickly becoming a favorite of mine.

This recipe for Sheet Pan Parmesan Chicken, adapted from Taste of Home, comes together pretty quickly, so it’s great for weeknight dinners.

Plus, everything you need for a meal is all made on this sheet pan, so the entire dinner is done at the same time!

I used purple cauliflower for this, mainly because I like how it looks, but white cauliflower works just as well. 

Ingredients:

  • 4 (6 oz) boneless skinless chicken breasts
  • 3 tablespoons olive oil, divided
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 (14 oz) cans artichoke heart quarters, drained
  • 1 head of cauliflower, cut into florets
  • 3 shallots, roughly chopped
  • 1/2 cup white wine
  • 2 large garlic cloves, chopped
  • 1/4 cup shredded Parmesan cheese
  • 1 lemon, cut into thin slices
  • 2 scallions, thinly sliced

Continue reading Sheet Pan Parmesan Chicken with Cauliflower and Artichoke Hearts

Pomegranate Mustard Roasted Brussels Sprouts

I absolutely love roasted vegetables, and Roasted Brussels Sprouts are a favorite of mine. Something magical happens in the oven!

I’ve had a hankering for Brussels sprouts for a while now, but was in the mood for a vegetarian version (a.k.a. not cooked in bacon).

This recipe for Pomegranate Mustard Roasted Brussels Sprouts balances the heat from stone ground mustard with tangy pomegranate molasses, a syrup made from cooked down pomegranate juice. Typically used in Middle Eastern recipes, pomegranate molasses can be found in most supermarkets today. Or, you can make your own at home; I have a recipe for it here. You could also substitute in honey, but use half as much; pomegranate molasses isn’t very sweet. To make a paleo-friendly version, look for unsweetened pomegranate molasses, or omit the sugar all together when making it at home.

The roasted Brussels sprouts are then topped with toasted walnuts and fresh pomegranate seeds to finish it off. Yum!

Ingredients:

  • 2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons stoneground mustard
  • 3/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground pepper
  • 1 tablespoon unsalted butter (or olive oil to make vegan/dairy free)
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup pomegranate seeds

Continue reading Pomegranate Mustard Roasted Brussels Sprouts

Sheet Pan Chicken with Cauliflower and Carrots

It probably comes as no surprise that I go through a lot of dishes when I cook in my kitchen. But the last thing I want to do after making a delicious dinner is to do a bunch of dishes!

Which is why I love finding one pot or sheet pan meals, like this Sheet Pan Chicken with Cauliflower and Carrots.

This recipe for Sheet Pan Chicken with Cauliflower and Carrots, adapted from Cooking Light, uses one sheet pan, two bowls, a cutting board, a whisk, a spoon, and a knife. That’s it!

Ingredients:

  • 6 tablespoons olive oil, divided
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoons salt, divided
  • 1 teaspoon light brown sugar
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 2 lemons, divided
  • 1 head of cauliflower, cut into florets
  • 1 (10 oz) package sliced rainbow carrots (or baby carrots, sliced
  • 2 bone-in chicken thighs
  • 2 drumsticks
  • 1 small red onion, cut into wedges
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1 garlic clove, minced

Continue reading Sheet Pan Chicken with Cauliflower and Carrots

Linguine and Clams

I’m sure this happens to everyone: you go out and buy ingredients for a specific recipe, but then are left with “extras” from that recipe. Normally, it’s not a big deal and you can just incorporate it easily into another recipe. But when I went to make Sheet Pan Paella recently, my supermarket was only selling 50 packs of clams. That’s a lot of clams!

To use them up, I decided to make Linguine and Clams, but used what I had on hand to make it work. So, technically, I made spaghetti and clams. And it tasted just as good. 🙂

I love the relative simplicity of this dish. It also reminds me of my grandpa; linguine and clams were his favorite. So I was surprised that I hadn’t posted a recipe for Linguine and Clams on my blog yet. Time to fix that!

I adapted this version of Linguine and Clams from Bon Appetit.

Ingredients:

  • 1 heaping tablespoon salt
  • 12 garlic cloves, divided
  • 4 oz day old bread, cut into smaller pieces (I used half of a sandwich roll)
  • 2 tablespoons plus 1/4 cup olive oil
  • the zest of one lemon
  • 2 teaspoons anchovy paste
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup dry white wine
  • 2 dozen clams, scrubbed
  • 1 (16 oz) box linguine (or spaghetti)
  • 1/2 cup chopped parsley (I randomly had curly parsley on hand. Flat works too)
  • 2 tablespoons unsalted butter

Continue reading Linguine and Clams

Pumpkin Polenta with Fall Vegetables

I’m a huge pumpkin fan, and I don’t mean “pumpkin spice” when I say that (although I do love pumpkin spice things as well!)

I haven’t made a savory pumpkin dish for a while, so I was excited to try this recipe for Pumpkin Polenta with Fall Vegetables I found on the Food Network. I adapted it slightly, but for the most part kept it the same.

This recipe adds pumpkin puree to creamy polenta and then tops it with roasted butternut squash and Brussels sprouts, making for a perfect fall meal!

Ingredients:

  • 1 pound Brussels sprouts, trimmed and quartered (about 4 cups)
  • 1 pound cubed peeled butternut squash (about 3 cups)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 2 cups milk
  • 1 cup cornmeal
  • 1 15-ounce can pure pumpkin puree
  • 3/4 cup grated parmesan cheese (about 2 ounces), plus more for topping
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons chopped fresh sage, plus some leaves for garnish
  • the juice of 1 lemon, to taste

Continue reading Pumpkin Polenta with Fall Vegetables

Spaghetti Alla Carbonara

Spaghetti Alla Carbonara is the definition of simple, elegant decadence.

Carbonara is typically made with pork fried in olive oil, grated hard cheese, raw eggs, and pasta. Versions use pancetta or bacon for the pork, pecorino romano or parmigiana reggiano for the cheese, and spaghetti, linguine or fettuccine for the pasta.

With just a few (ok, 6) ingredients, you can make this oh so delicious recipe.

I made a more traditional version of this, using a Mario Batali recipe as my inspiration.

Ingredients:

  • 2 tablespoons salt
  • 3 tablespoons extra virgin olive oil
  • 8 ounces cubed pancetta
  • 1 (16 oz) box spaghetti
  • 1 1/4 freshly grated Parmigiano-Reggiano, divided
  • 4 large eggs, separated
  • freshly ground black pepper

Continue reading Spaghetti Alla Carbonara

Exit mobile version