All posts tagged cooking

  • Savory sweet potato & chickpea wraps

    I was complaining to a friend this week about how all the vegetarian recipes I’ve made recently taste people who are diets trying to pretend they’ve made something good. Christy was surprised to hear this because she’s started cooking vegan this year and has had some really delicious recipes.

    Me: please share your secrets with me!

    Christy: Vegan thanksgiving wraps from Minimalist Baker.

    wrap1

    It was so good. It tasted like flavors! It’s the best thing I’ve cooked in a really long time. It also looks really fancy, but isn’t complicated. I feel like I know more about how flavors work now.

    My initial thoughts when I scanned the recipe 1) I was worried that it would be sweet because I saw sweet potatoes, cranberries, and cinnamon (which I associate with cinnamon-sugar, I guess) and 2) that it would be time consuming (though you don’t have to make your own flatbread).

    But then, Christy has never advised me poorly before and: we’re always scrambling to optimize our time, but for what? So we can spend more time staring at our computers? Pish-posh. Let’s do it!

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  • Pan-roasted lemon-garlic chicken

    Another yummy dinner from RealSimple magazine. Lemon-garlic chicken with red potatoes and green beans. My mom overloaded me with chicken when I came back to school and I had no idea what to do with it all. The RealSimple recipe uses chicken breasts, but I wanted to get rid of these pieces, and it worked out fine for me. The chicken was tender and delicous.

    Just one thought before you head to your kitchen: my green beans turned out lemony to the max, you might want to cut down the amount of lemon you use to just one.

    Pan-roasted chicken with lemon-garlic green beans and potatoes
    adapted from RealSimple magazine

    ingredients:

    • 6 tablespoons olive oil
    • 2 lemons, 1 thinly sliced, 1 juiced
      {1 would be enough for me.}
    • 4 cloves garlic, minced
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 3/4 pound trimmed green beans
    • 8 small red potatoes, quartered
    • 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
      { I used four leg-thigh pieces and it worked out well }
    1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices  {half a lemon?} in a single layer in the bottom of the dish or skillet.
    2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
    3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Serve warm.

    Enjoy!

    *Note: the black is just burnt garlic on top. It’s perfectly fine.
    UPDATE: And I realized that there was a smaller size of lemon. Maybe that’s why the original recipe called for two. You live and learn :)