Hours are long, and I’ve been cooking dinners on our days off to reheat and eat when we get home — starving and exhausted — on work days.
So here is my version of a recipe post, a direct slap at all the Foodie Blogs that contain miles and miles of annoying and unnecessary background information and far too many precisely staged photos of every step. Are you ready? Here goes:
I made this. It’s delicious. I would make it again. Maybe you’ll like it too. Here’s the recipe.
I put in all the Mediterranean-inspired things I like. Feel free to make it your own by omitting, adding, and substituting at will. Want a veggie version? Omit the chicken. Hate spinach? Replace it with zucchini. Can't find Kalamata olives? Use plain black olives. You get the idea.
Makes 9 1-cup servings of 270 calories each.
1/2tbspolive oil,extra virgin
1lbboneless, skinless chicken breasts,cut into bite-sized chunks
1/2tspdried red pepper flakes
1cangarbanzo beans (chick peas),rinsed and drained
1canquartered artichoke hearts, drained and chopped
6ouncesroasted red peppers,drained and chopped
5ounceskalamata olives,halved or quartered
2cupsveggie or chicken broth (For an added flavor boost, reserve some of the juice from the capers, artichoke hearts, roasted red peppers, and/or kalamata olives, and use that as part of the 2 total cups liquid.)
10ouncebag fresh baby spinach leaves
In large (at least 6-quart) sauce pan or dutch oven over medium heat, brown chicken and garlic in oil.
Stir in thyme, red pepper flakes, dill and turmeric.
Add next 7 ingredients (garbanzo beans through broth/liquid) and stir to combine.
Bring to a boil, reduce heat and simmer, covered, for 25-30 minutes or until quinoa has absorbed the liquid and becomes light and fluffy.
Remove pan from heat and stir in spinach leaves, about 1/3 of the bag at a time, until wilted and combined.
Serve immediately or refrigerate/freeze in smaller portions for a future meal.
You can find more stuff I’ve cooked by going to my “Categories” drop-down bar and selecting “RECIPES: Or, we’re basically a food truck.” This feature appears on the left or near the bottom of any page, depending on what type of device you’re using.
Hearty, savory, warm, filling, and very, very, juicy. I highly recommend serving these in bowls instead of on plates!
115.2 oz canHunt's seasoned tomato sauce for meatloaf
1dashground black pepper
5wholebell peppers,any color
1smallpotato, any variety,chopped
1/4tspcrushed red pepper flakes(optional)
1lbground Italian sausage,spicy, mild, or sweet
In a 6-quart slow cooker, combine the tomato sauce, oregano and pepper.
Wash peppers and pat dry.
If they do not sit upright, slice a very thin piece off the bottom. Finely chop the pieces and place in large bowl.
Add the onion, potato, parsley and crushed red pepper to the bowl, and toss to combine.
Add the sausage and mix to incorporate.
Using a paring knife at a slight angle, cut the tops off the peppers; discard the seeds.
Spoon the sausage mixture (about 1 cup each) into the peppers.
Arrange the peppers upright in the slow cooker and place the tops over the filling. Cover and cook until the sausage is cooked through and the peppers are tender, 5-6 hours on low or 3-4 hours on high.
Using two large spoons, transfer the peppers to serving dish, letting any excess liquid drain into the sauce first. Stir the sauce and serve with peppers.
Let me know what you think!
Here are links to other recipes I’ve posted. I will probably not go back and reformat them, even though there aren’t that many, because I’m just not that ambitious, and I have no designs on becoming a Food Blogger (capitalization intentional). But I’ll post future recipes in the format above, for ease of both viewing and printing.
You can also find my recipes by going to my “Categories” drop-down bar and selecting “RECIPES.” This feature appears on the left or near the bottom of any page, depending on what type of device you’re using.