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…
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.
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:
- Place chickpeas in container with teriyaki and tahini. Stir, cover, and refrigerate to marinate, at least one hour but all day is fine.
- Cook quinoa according to package directions, which should be with approximately 1.5 cups water.
- Heat oil in a braiser pan/chefs pan/skillet/anything with a lid.
- 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.
- Add chickpeas and marinade to the vegetables. Cook and stir until heated through, serve atop quinoa.
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:
- 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.)
- 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.
- 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?
