I’ve gotta start writing this down.

My foodie self has been pleased lately (as have Kevin and my tummies), but I feel like I have nothing to show for it – aside from this foodie pic I snapped in Trader Joe’s this weekend…

trader joe

My problem is that I cook what sounds good, but I fail to get it on paper.  I also fail to get out my good camera and actually take a few fancy photos.  Who has time for that when good smelling food is hot and begging to be eaten?

Here are two easy-peasy dinners I’ve made recently.  Both serve two people, and neither require exact measurements.  The spices/flavors are to-taste, so they’re very customizable.  Nevertheless, their deliciousness makes them share-worthy.

chickpea

Tahini Teriyaki Chickpea Stir Fry

Ingredients:

  • 2/3 can chickpeas, rinsed & drained
  • 1/3 cup low-sodium teriyaki (approximately)
  • 1 TBS tahini
  • 3/4 cup quinoa
  • 1 TBS oil of choice
  • 1 bell pepper (small), cut into bite-size strips
  • 1 cup broccoli florets
  • 1/3 green cabbage, shredded

Directions:

  1. Place chickpeas in container with teriyaki and tahini. Stir, cover, and refrigerate to marinate, at least one hour but all day is fine.
  2. Cook quinoa according to package directions, which should be with approximately 1.5 cups water.
  3. Heat oil in a braiser pan/chefs pan/skillet/anything with a lid.
  4. Add bell pepper to pan. Stir and cook about 2 minutes. Add broccoli to pan, perhaps with a little water (1/4 cup), and cover. Allow vegetables to cook 3 or 4 minutes while you finish shredding cabbage. Add cabbage to pan, stir, and then cover. Cook until vegetables are all starting to soften.
  5. Add chickpeas and marinade to the vegetables.  Cook and stir until heated through, serve atop quinoa.

chicken

Mediterranean Summer Chicken

Ingredients:

  • 1/2 lb chicken, or one large split breast cut in half
  • 1 clove garlic, minced
  • 1/2 large zucchini, halved and sliced
  • 8 grape tomatoes, halved
  • 8 kalamata olives, halved
  • 1/2 tsp (or more) capers
  • 1/2 tsp (or more) dried basil
  • 1/2 tsp (or more) dried oregano
  • 1-2 tsp olive oil

Directions:

  1. Preheat oven to 375 F.  Tear off two large pieces of aluminum foil, about 12″.  Place chicken in center of foil, and fold up edges to create a little bowl/packet.  Place packets on a backing sheet.  (Mine always seem to leak just a little.)
  2. Divide remaining ingredients in half and add to both foil packets.  Crimp sides and top of foil, leaving room in each packet for the steam to circulate and a small hole for steam to escape.
  3. Bake chicken for about 30 minutes, though keep in mind oven temps may vary.

*Serving Suggestion: Serve atop a bed of wilted spinach and next to roast potatoes, lightly coated with olive oil, garlic powder, basil, and oregano.  The potatoes can roast on a separate baking sheet.  Just put them in 15-20 minutes prior to the chicken, and toss/turn them when you go to cook the chicken.

  • Do you ever make stellar meals and forget to write them down? Or forget how you made them?

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20 Responses to I’ve gotta start writing this down.

  1. All.the.time. I actually have to plan to make something specifically if I want to share it on the blog, otherwise I’ll either a) have no actual measurements to share, or b) won’t realize how good it actually is until after I finish eating and have no pictures to share. Womp womp.

  2. GIVE ME THAT MED.SALAD NOW.
    I forget to write most of my stuff down, for some reason, I find cooking works better when you just wing it instead of measuring.
    Seriously though. I need that salad. My garden is full of basil right now – coincidence?

  3. I love when you do recipes for two!

  4. Kelli H says:

    My problem is that I don’t want to take the time to take pictures and then edit the pictures and write a blog post. I seem to be getting more and more lazy!

  5. Missi says:

    I wanta try the Med. Salad! I’ll buy the stuff if you make it!

  6. oh my gosh i want that salad in my belly right now! I am the worst at writing things down. i always assume i’ll just remember. when i do go through phases where I right stuff down im also SO happy, but alas, i always slip into my old “oh ill remember that” ways :)

  7. Haha yes, I do that all the time! Sometimes when I’m just experimenting in the kitchen, I don’t expect it to turn out on the first try so I don’t write it down, but then it turns out awesome and I wish I had!

    I love the look of both of these meals. Chicken paired with Mediterranean flavours is SO good.

  8. You will have to let us know how that roasted pizza from TJ’s is!! I ALMOST bought it last weekend!

    • Tiff says:

      I bought it before, but it’s been a long time. I think I liked it, but I don’t think it’s as good as Amy’s. However, for the price… ;)

  9. I’m pretty sure the bast majority of my recipes have ‘approximate’ measures because I rarely measure anything…but I have a surprisingly decent memory for ingredients, so generally as long as I remembered to take pictures, I’m good!
    Intrigued by that stirfry recipe, I never know what to do with tahini (besides make hummus)!

  10. That chickpea stir fry sounds awesome!! That’d be perfect for a weeknight dinner with my man-friend!

  11. Mmm that teriyaki chickpea stir fry sounds amazing!! I totally understand how hard it is to take pics of your food when you are starving and all you wanna do is eat!!

  12. I don’t ever write what I cook either. I usually forget to snap a pic as well!

  13. I do the same thing all the time! I just throw stuff together and then kick myself later when I don’t remember what all is in it. Yummy creations!

  14. I always start to cook with the intention of taking pictures or writing as I go…but then I just start and get in the zone and, before I know it, dinner is complete with no pictures or measurements to show for it!

  15. Jessie says:

    Your stirfry recipe sounds great. Just wrote it down :)

  16. Those all look yummy. While I rarely ever cook stellar meals, I also go long periods of time without taking food pictures. Sometimes I get into a boring rut.

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