Falling for new routines
Lemon chicken, pumpkin and chickpea curry, and an eggplant parm the kids loved
I’ve been getting up early this week and getting to the pool while it’s still dark. If I’m fast enough, I have time to stop at Starbucks and linger over a decaf coffee “for here” before driving home and into the mess that is getting kids out the door in the morning. It’s good. So good.
A bunch of transitional season recipes this week, as the start of the week was in the 80s and we’re closing out with a chill and a nor’easter in the forecast.
There’s been oatmeal for breakfast, topped for fall with pepitas, almonds, dried cranberries, and “pumpkin spice finishing sugar.” It’s a pretty one.
We tried the NYT’s lemon and tomato chicken and while we didn’t get quite the crispness we wanted it was a great dish and will be entering the rotation. I made some lemon rice to serve with it. Forgot to buy dill and parsley (or didn’t think of it) so we used dried.
Last night was coconut-curry chickpeas, a 30 minute meal I made and turned to low, then the family ate while I had a zoom meeting.
Lunchboxes this week included pizza muffins.
Thanks for reading!
Lemon and Tomato Chicken
Gluten free, Dairy free (without Parmesan)
From NYT Cooking
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
2 garlic cloves, minced or puréed
1 teaspoon chopped fresh rosemary
Salt and black pepper, to taste
2 boneless skinless chicken breasts, pounded flat or sliced into two flatter portions
¼ cup dry white wine
2 heaped cups cherry tomatoes, about ¾ pound
Pinch of sugar
2 tablespoons all-purpose flour or a gluten- free flour such as rice flour or corn flour
2 tablespoons grapeseed, sunflower or canola oil
¼cup grated Parmesan (optional)
1 tablespoon chopped flat-leaf parsley
Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
Remove chicken from marinade and pat dry with paper towels. Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour on all sides (you will not use all of it) and tap the breasts to remove excess.
Turn oven on low. Heat a wide, heavy skillet over high and add oil. When oil is hot, place one or two pieces of chicken in the pan, however many will fit without crowding. Cook for 1½ minutes, until bottom is browned in spots. Turn over and brown other side, about 1½ minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.
Turn heat on burner down to medium-high. Add wine to pan and stir with a wooden spoon to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until they begin to shrivel and burst. Add sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan if using, and serve.
Lemon Rice
Gluten Free, Dairy Free
2 cups long grain rice (uncooked)
extra virgin olive oil
1 medium yellow onion, chopped (just over 1 cup chopped onions)
1 garlic clove, minced
1/2 cup orzo pasta
2 lemons, juice of (PLUS zest of 1 lemon)
2 cups low sodium broth (chicken or vegetable broth will work)
Pinch salt
Large handful chopped fresh parsley
1 tsp dill weed (dry dill)
Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
Add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so. Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish.
Eggplant Parm
Gluten free, Dairy free option
2 eggplants
2 eggs
2 TBS water
1.5 cups gluten free breadcrumbs
1 jar gluten free/ dairy free pasta sauce
2 cups shredded mozzarella
some grated parmesan
dairy free cheese shreds
Slice eggplant and lay slices on paper towels. Sprinkle with salt and let sit 30 minutes to draw out moisture. Whisk eggs together with water. Dry eggplant slices, then dip in egg mixture, then coat in breadcrumbs. Place on a baking sheet sprayed with gluten free baking spray. Bake slices for 30 minutes at 400. Once crisped and golden, layer the slices in a baking dish sprayed with gluten free baking spray, topping with pasta sauce and mozzarella and Parmesan or dairy free cheese. Cover and bake 45 minutes at 350.
Coconut Curry Chickpeas With Pumpkin and Lime
Gluten Free, Dairy Free
From NYT Cooking
3 tablespoons neutral oil, such as sunflower or canola
1 large onion, chopped
2 jalapeños, seeded or not, thinly sliced
1 bay leaf
1 knob ginger (about 1 inch), minced
4 garlic cloves, minced
1 ½teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 (15-ounce) cans chickpeas, rinsed
1 (13.5-ounce) can coconut milk (do not use light coconut milk)
1 (13.5-ounce) can pumpkin purée
1½ teaspoons fine sea salt, more as needed
¾ cup chopped cilantro, more for serving
2 to 3tablespoons fresh lime juice, plus wedges for serving
Cooked rice or couscous, for serving (optional)
Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
Stir in chickpeas, coconut milk, pumpkin, ½ cup water and 1½ teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.
Pepperoni Pizza Muffins
Gluten free, Dairy free option
1 ½ cups all-purpose or gluten-free flour
½ cup yellow cornmeal
2 teaspoons baking powder
1 ½ teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon fine salt
4 oz pepperoni slices, finely chopped (reserve a few whole slices for topping)
½ cup shredded mozzarella cheese or “pizza blend” cheese or non-dairy cheese shreds
¼ cup sliced black olives, optional
2 eggs
Preheat the oven to 375°.
In a bowl, combine the flour, cornmeal, baking powder, oregano, garlic powder, onion powder, and salt. Add the pepperoni, shredded cheese, and black olives to the flour mixture; toss together. If you’re making half dairy, half non-dairy, leave the cheese out and use it to top the muffins.
In a separate bowl, combine the eggs, milk, and pizza sauce. Mix the wet ingredients into the dry ingredients just until incorporated (avoid over-mixing, which will result in muffins that are too rubbery.)
Divide the batter among 12 standard-size muffin cups.*
Using a knife, swirl 1-2 teaspoons of additional pizza sauce into the top of each muffin and top with additional cheese. May add a pepperoni slice on the top or a few additional black olive slices, too.
Bake for 20-25 minutes or until centers are set. Remove from the muffin pan and let cool slightly before eating. Enjoy warm, chilled, or at room temperature.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.