Hi there! Here’s a quick and easy weeknight meal to get you through the crazy days. It’s got double protein, a green vegetable and tons of flavor. And you can get it on the table in about 20 minutes! It’s also a one pot meal, so even clean up is a cinch! We’ve eaten a variation of this dish using different flavored chicken sausage as well as changing up the acid component between lemon juice and red wine vinegar. It’s kind of like a quick and dirty version of cassoulet (kind of!). You could easily vary the type of beans and leafy greens (kale, spinach, chard) too. Enjoy!
frank and beans and greens
adapted from Amateur Gourmet
1 package chicken sausage, sliced into rounds
1 shallot or 1/2 onion, diced
1 carrot, diced, optional
1 celery stalk, diced, optional
2 garlic cloves, minced
Salt and pepper
1 can of beans, rinsed and drained (cannellini is a favorite)
4 cups greens, shredded if big and leafy (kale, spinach, chard)
Juice of one lemon or 2 tablespoons red wine vinegar
Heat a couple tablespoons of olive oil in a large pan over medium-high heat. Add the chicken sausage and cook to sear both sides of the slices. Remove and put on a plate. Add the shallot and carrot and celery (if using) and the garlic cloves and cook over medium heat until soft, 3-5 minutes. Season with salt and pepper to taste. Add the beans and heat through. Add the sausage back to the pan along with the greens and stir until the greens are wilted. Off the heat, stir in the lemon juice or vinegar and season to taste before serving.
I remember eating grapefruits fairly often as a child. My mom would serve them for breakfast after she’d carefully cut each segment away from the rind. I’d eat them with grapefruit spoons that were tiny and sharp on the ends and seemed like they were from a different era. Do people even own grapefruit spoons anymore?
Now when I buy a grapefruit it sits in my fruit bowl for a month until I throw it out. I have the best grapefruit eating intentions that never come to fruition. I like grapefruit flavored things, but the idea of cutting open and eating a grapefruit is just…unappealing.
A broiled grapefruit, though? So good! The heat releases their juices and the ginger gives them a nice added flavor. You can use regular honey to drizzle on top, but I chose to use Mike’s Hot Honey. It’s infused with chili’s to give a spicy kick to its sweetness and I’m seriously obsessed with it!
This grapefruit isn’t just good for breakfast or a snack, though. Stay tuned for a seriously delicious beverage idea.
broiled grapefruit with ginger
makes 2 servings
2 tablespoons honey
1 teaspoon ground ginger
Position the oven rack toward the top and prepare the oven for broiling. Cut the grapefruit in half and drizzle the honey over the top. Sprinkle the ginger over the cut side of the grapefruit and place in an oven-safe dish. Place under broiler and cook for about 5 minutes until the edges start to turn golden and the top bubbles slightly. Let cool slightly before eating.
Posted in breakfast, condiment/sauce, fruit, meatless monday, side dish, side dishes, snack, vegan, vegetarian
Tagged btunch, citrus, meatless monday, root, spicy, sweet
I could not believe my eyes yesterday. We’ve had this blog for 3 1/2 years, so every time I ponder what to blog about I check our recipe page to make sure that Jane and I have not posted something too similar. So many years of having a blog means sometimes I forget what’s in our recipe arsenal.
Ya know what’s not in there? Brownies. We have a delicious recipe for brownie cookies, but no traditional brownies. Not a cakey one, not a gooey one, not a single brownie. How could we have gone so long without sharing a recipe for such a classic? How is it that I haven’t made a single brownie in 3 1/2 years. Shameful.
So I bring you these gooey chocolate treats, because everyone should have a brownie recipe that they can rely on for bake sales or when you just need to have some chocolate. Sorry it took so long!
ooey gooey brownies
makes 9 brownies
recipe from King Arthur
1 cup (2 sticks) butter
2 1/4 cups sugar
1 1/4 cups cocoa powder
4 large eggs
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon instant coffee, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips
Preheat the oven to 350 degrees. In small saucepan over low heat, melt butter completely. Stir in the sugar and continue cooking for 1-2 minutes, stirring constantly. Making sure that it doesn’t come to a boil. Pour butter mixture into the bowl of a stand mixer and beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined. Slowly add the flour until well combined. Stir in the chocolate chips until just mixed throughout the batter. Spread into a greased 9×13 baking pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly wet, but not under-cooked. Cool completely before cutting. Serve at room temperature.
In honor of St. Patrick’s Day tomorrow, a re-post of Jessica’s take on the (in)famous Shamrock Shake:
Happy St. Patrick’s Day!
McDonald’s shamrock shakes have such a following that people are delighted by their appearance on the fast food chain’s menu this time of year and mourn the loss of them each year just after the Irish holiday is over. It seems odd then, that I had never heard of this bright green, ice cream based beverage until we moved to NYC. It turns out that, despite the shakes being served up in some areas since the 1970s, these minty shakes weren’t nationwide until 2010. What was the hold up?!
I tried my first one as soon as I could just to see what all the excitement was about. They’re good, but I generally try to avoid all things McDonald’s, so I figured out how to make one at home. Sharing means caring and Alex was more than happy to sip along with me to make sure this version was minty enough and green enough to live up to the original! Now you can enjoy this minty treat all year long. Give it a try and let us know if you think homemade is even better in this case.
homemade “shamrock” shake
makes one large serving
2 cups vanilla ice cream
3/4 cup 2% milk
1/4 teaspoon peppermint extract
8 drops green food coloring
Place all of the ingredients in the blender. Blend until the color has distributed evenly and the texture is consistent. Make sure not to over-blend or else it will help the ice cream melt and the shake will be too runny. Enjoy topped with whipped cream.
There is a bar near where we live called Ireland’s Four Provinces, also known as “4 P’s”. When I played for my former company’s softball team (horribly, I might add) we would go there after games to hang out and have some drinks. The waitstaff all speaks with Irish accents which I find oddly hilarious. A (fake or real) accent must be part of the job description!
With St. Patrick’s Day next week. I’ve been thinking green and made this dish in honor of the upcoming holiday as well as the neighborhood 4 P’s. It actually has five P’s (pasta, peas, pesto, parmesan, and pine nuts), but who’s counting? It’s a quick and easy meal that has me thinking of spring and warmer temperatures.
adapted from Ina Garten
1 pound pasta shapes (I used whole wheat rotini)
3/4 cup pesto (store-bought or homemade)
3/4 cup mayonaise
1 lemon, juiced
2 cups frozen peas
1/2 cup grated parmesan cheese
1-2 cups baby greens (kale or spinach), optional
1/2 cup toasted pine nuts
Salt and pepper
Cook the pasta according to the package directions. While the pasta is cooking, mix the pesto, mayo and lemon juice together in a bowl. When the pasta has 1 minute left to go, add the frozen peas. Drain the pasta and peas and return to the pot it was cooked in. Stir in the pesto/mayo sauce as well as the parmesan, greens (if using), and pine nuts. Add salt and pepper to taste (I didn’t add any). Top with additional cheese and pine nuts if you’d like.
This is my new favorite thing to make for dinner. The first time I made it I was just fooling around in the kitchen and it just happened. Easy comfort food that’s so good I was eating rice out of the pan with a spoon while hovering over the stove. Ya know what else happened when I made it? I severely burned my hand on the handle of the pan. Be safe, kids. Burns are no joke.
I’ll go ahead and say that the burn was worth it- this is delicious. The skin on the chicken gets super crispy from being seared. Baking the chicken at the end allows the rosemary to lightly flavor everything and the lemon slices heat up, allowing their juice to be released. Adding the rice in at the end makes a delicious side dish that’s flavored with everything that’s left in the pan. And yes, even on round two I ate rice directly out of the pan while hovering over the stove.
crispy chicken thighs with lemon and rosemary
makes 6 servings
3 cups water
1 1/2 cups brown rice
2 tablespoons olive oil
1 tablespoon butter
6 chicken thighs, skin on
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 lemon, sliced
4 cloves garlic
3 sprigs fresh rosemary
Preheat the oven to 350 degrees. Bring the water to a boil over high heat. Add the rice to the pot and reduce heat to low. Cook, covered, for 35-40 minutes until all the water is absorbed. Meanwhile, heat the olive oil and butter in a large oven-safe skillet over medium heat. Sprinkle the thighs with the salt and pepper and place skin side down in the skillet. Sear for 5-7 minutes until golden brown and flip each thigh. Cook for another 5 minutes. Scatter the lemon slices, whole rosemary sprigs, and garlic around the chicken thighs. Place in the oven to cook for 20 minutes. Carefully remove the skillet from the oven. Transfer the chicken thighs to a plate. Discard the rosemary sprigs. Using tongs, gently squeeze the juice from the lemon slices before discarding them as well. Add the rice to the skillet and stir until it is well combined with the juices in the pan. Serve immediately.
Posted in chicken, dinner, fruit, rice/grain
Tagged butter, citrus, comfort, comfort food, garlic, grains, herbs, lemon, poutry, rice
I’m not entirely sure why coconut macaroons are so popular in the Spring (which is coming, or so I’m told), but I’m thankful that they are. Whether gracing tables during Passover or made into tiny little nests to celebrate Easter, this is the time of year for coconut macaroons to shine.
Not to be confused with their perfectly round, airy, crumbly relatives, these macaroons are simple and quick to make. Sweetened coconut is mixed with egg and sugar and baked for just a little while. The outsides are flaky and crisp while the insides remain a little gooey. They’re perfect in their messiness.
makes approximately 18 cookies
3 cups sweetened coconut flakes
4 egg whites
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Place a baking sheet in the lower third of the oven and preheat it to 350 degrees. Line a baking sheet with parchment paper and sprinkle coconut in a thin, even layer. Bake for 5 minutes just until the coconut on the edges starts to turn lightly golden brown, it shouldn’t brown all over. In a bowl, whisk together the remaining ingredients until the sugar is dissolved and the egg is frothy. Add the cooled coconut and stir together until evenly wet throughout. Use wet hands to roll 2 tablespoons of the coconut mixture into balls and place on a lined baking sheet, about 1-inch apart. Bake for 15-20 minutes until golden brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. Will keep in an air-tight container for up to a week.