Pan Roasted Chicken & Veggies With Turmeric Rice

Some of my favorite meals have been made at my best friends house, just throwing together whatever we have! We try to cook once a week, and a lot of those meals have been posted here. Maybe one day we’ll get our act together and knock out a cookbook like we’ve always wanted to do!

Ingredients: (serves 3)
3 large chicken thighs (bone-in skin on)
1 medium red onion, chopped into large chunks
3 garlic cloves, chopped
2 medium carrots, cut into 1/2 inch chunks
8-10 medium fingerling potatoes, cut into 1/2 inch chunks
1 teaspoon cumin
1 teaspoon curry
1 teaspoon ground ginger
1/2 teaspoon paprika
3 cups cooked jasmine rice (per box instructions)
1/2 tablespoon ground turmeric
2 cups chopped kale
Fresh cilantro
1 fresh pomegranate, seeds removed (good trick is to slice in half and hit with a wooden spoon into a bowl, the seeds will fall right out!)
Salt and pepper, to taste
Olive oil

Preheat oven to 350 degrees. In a small pot parboil the potatoes to soften them a little so that they’ll cook faster in the pan. Don’t overcook them though or they’ll break apart in the pan, you want them to be almost fork tender.

In a large bowl, toss the chicken, potatoes, onions, and carrots with olive oil, salt, pepper, curry, cumin, ginger, and paprika. Mix well so everything gets covered. Place the chicken skin side down in a preheated cast iron pan, and scatter the veggies on top and around the chicken. Let cook until the chicken gets crispy on the one side, about 8 minutes, then flip the chicken and mix the veggies a little before placing the whole skillet right in the oven for about 15 minutes until cooked through.

While the chicken cooks, make the rice. Add the turmeric and a pinch of salt to the water, then cook the rice per the box instructions. Once cooked, salt and pepper to taste.

Lastly, sauté the kale and garlic together with some olive oil for a few minutes .

Simply plate the chicken and vegetables, then top with the sautéed kale, fresh cilantro, and pomegranate seeds. Enjoy!

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Tomato Kale And Goat Cheese Frittata

A typical nighty event for me is staring into my fridge (while starving) and trying to think of something delicious to make that won’t take too long. Luckily last night I had an easy solve – frittata! The great thing is you don’t need a crust for this, you can just sauté everything right in the pan, add the eggs and cheese, then pop it into the oven for about 10 minutes. It’s eggy magic.

Side note, I moved into a new apartment and the lighting is terrible for photos! So bear with me while I figure that out over the next few weeks…

Ingredients:
2oz salami, chopped
1 cup kale, chopped
1/2 small white onion, chopped
1 large garlic clove, minced
6 eggs
1/4 cup Greek yogurt
1 cup chopped tomatoes
3 tablespoons herbed goat cheese
Salt and pepper, to taste
Olive oil

Preheat oven to 350 degrees. In an oven proof skillet, sauté the garlic, onions, and salami in a little olive oil until the veggies are softened and the salami starts to crisp, about 3 minutes. Add the kale and cook for another 3 minutes. Salt and pepper to taste. In the meantime, whisk together the eggs and Greek yogurt in a bowl. You can also use milk, but I like the fluffiness that the yogurt gives the eggs. Pour the eggs into the skillet and give it a quick mix to stir together the ingredients. Top with the tomatoes and goat cheese, and let cook for about 3-4 minutes on the stovetop. Transfer to the oven and let cook for 10 minutes, or until the eggs are set and don’t wiggle when you give the pan a shake. The eggs will continue to cook for a few after you remove the pan from the oven, so do not overcook them in the oven or you’ll be eating some tough eggs!

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Eggplant Rollatini With Kale

Roasted eggplant filled with cheese… what else do you even need in life! This recipe is so easy to make and absolutely delicious. It was the first time I made it and I will definitely be making it again! Totally worth turning my oven on in the hot weather yesterday…

Ingredients:
1 eggplant, cut into ¼ inch slices (the long way)
2 cups ricotta cheese
1 cup shredded mozzarella cheese, plus more for topping
½ cup shredded Parmesan cheese
2 cups chopped kale
½ cup chopped yellow onion
1 large garlic clove, minced
Good pinch red pepper flakes
2 cups tomato sauce (I used tomato basil)
Olive Oil
Salt and pepper, to taste

Preheat oven to 350 degrees. Place the sliced eggplant on a baking sheet (you may need two) and brush both sides with olive oil. Bake in oven for about 10 minutes or until soft. Remove from oven and let cool.

While the eggplant is roasting/cooling make the filling. Saute the garlic, onion, kale, and red pepper flakes in some olive oil for about 5 minutes. Salt and pepper to taste. In a large bowl mix together the ricotta, mozzarella, and Parmesan. Add the kale mixture and stir together.

When the eggplant is cool enough to handle, add a good dollop of the ricotta mixture to one end, and gently roll up each eggplant piece. Pour enough tomato sauce onto the bottom of a baking dish to cover it, then add the rolled eggplants, fitting them closely together. Top with more tomato sauce and additional mozzarella cheese. Cover with foil and bake for 30-40 minutes. Try to not let the foil touch the cheese though otherwise when you remove the foil, it’ll take the cheese with it (as I unfortunately learned.) Remove foil and let bake for another 5-10 minutes or until the cheese is slightly golden.

Let cool for a few minutes before serving. Enjoy with maybe a side salad and/or crunchy bread!

Creamy Goat Cheese Polenta With Roasted Beets

Polenta is just the best. You can really eat it for any meal, and there are so many ways you can cook it. Some days I’ll make it creamy like I did here, and other days I’ll cook it in the pan to crisp it up. It’s definitely one of my favorite go-to items! I bought this great organic polenta from Whole Foods which cooks in a minute or two, a lot faster than the usual 30-40 minute polenta. Then I mixed in some garlic and herb goat cheese (also from WF Market) which gave it a nice creamy texture. Then for the beets I just simply roasted them in the oven with olive oil. An easy and delicious meal!

Ingredients: (serves 4-5)
1 cup polenta
3 cups low sodium chicken stock
2 tablespoons herb goat cheese (plus more for topping)
3 large beets, peeled and cut into small chunks
Fresh herbs for topping (optional, I used some mint I had on hand)
Olive oil
Salt and pepper, to taste

Preheat the oven to 375 degrees. On a baking sheet, toss the beets in some olive oil and a little salt and pepper. Roast for 30-40 minutes or until fork tender. When the beets are just about done, make the polenta per the box instructions. The particular brand I bought had me simmer the chicken stock, then add the polenta in a slow stream. Then mixing constantly for a minute or two until it thickened and started to stick to the sides of the pot. One it was done, I turned off the heat and whisked in my goat cheese.

To serve, simply fill up your bowl with polenta and top with the roasted beets, some additional goat cheese, and fresh herbs!