MEAL PLAN April 9th

Happy Friday! Thanks everyone for the huge response to Nova’s takeover on Instagram yesterday. It was fun for us and I’m glad you all enjoyed it too! Check out the highlights on my profile if you missed it. It’s officially April but it still feels like winter in Chicago this past week. I’m ready for all things spring and summer and that includes spring veggies and lots of greens this time of year. This weeks menu reflects that and I’m most excited to introduce you to the quiche from Pamela Salzman. I made it for Easter breakfast and it was a huge hit!

See you in the kitchen!

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Meal Plan February 19th

Another week of winter down and how many more to go? It’s that time of year when spring fashions are popping up everywhere while the current midwest temps are producing inches of snow fall…it’s really such a tease.  Well, if we must be stuck inside we might as well be eating some beautiful colorful food while we dream of spring!

See you in the kitchen!

Continue reading “Meal Plan February 19th”

Meal Plan: September 11th

I love September! It’s by far my favorite month in Chicago with the best weather and farmers markets filled with the best of summer and the beginning of fall produce like apples and pears. It’s also my daughters birth month and I can’t wait to celebrate her third year of life this coming Saturday!

On another note I’m eating Whole30 mon-fri this week, partly because I need a mini reset and mostly because Teri from @nocrumbsleft is doing the @whole30recipes takeover for the week. I can’t promise I’ll be making all these dishes because I’m looking forward to making something new this week that she will post but here are some good recipes to add to your list whether you are doing a September Whole30 or not.

MONDAY: Chicken Meatballs in Red Curry

I haven’t made this one yet but I love the sounds of them! I’ll be making these with pork since I have ground pork on hand. I’ll also be eating these with cauliflower rice.

https://nocrumbsleft.net/2017/03/19/chicken-meatballs-in-red-curry/

TACO TUESDAY: Chipotle Fish Taco Bowls

I love Alex and her recipes are awesome! Since I won’t be having tortillas this week I’m switching it out for a taco bowl and I’m not mad about it.

http://www.thedefineddish.com/chipotle-fish-taco-bowls-with-avocado-cilantro-sauce/

THURSDAY: Big O Bacon Burgers + Sweet Potato Fries

http://nomnompaleo.com/post/107666997683/whole30-day-10-big-o-bacon-burgers-whole-foods

FRIDAY: Tom Kha Gai Soup

I love Russ’s recipes and this soup is a winner!

https://thedomesticman.com/2017/08/01/thai-chicken-coconut-soup-tom-kha-gai/#more-15244

Happy Planning!

Moroccan Chicken Butternut Squash Stew

Moroccan Chicken Butternut Squash Stew

*adapted from Cooking Light

2 tablespoon olive oil

1 cup chopped onion

3 cloves garlic minced

4 chicken thighs, cut into bite-sized pieces

1.5 teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon ground red pepper

pinch of saffron (optional)

3 cups (½-inch) cubed peeled butternut squash

2 tablespoons tomato paste

4 cups Chicken Stock

1 15oz can chickpeas

1 teaspoon kosher salt + more to taste

1 zucchini, quartered lengthwise and sliced into ¾-inch pieces

½ cup coarsely chopped fresh basil

2 teaspoons grated orange rind
1. Heat a Dutch oven over medium heat. Add oil to pan. Add onion and garlic and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, pepper, salt and saffron to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Add chickpeas and zucchini; cook 5 minutes or until squash is tender. Taste for seasoning. Remove pan from heat. Stir in chopped basil and orange rind.

Enjoy!