Confident Kitchen

Recipe

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Oatmeal Chocolate Chip cookies via Orangette

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This is one of the most flavorful meals I’ve managed to make yet.  The chicken recipe came via Shawn and the rest came from fresh ingredients I picked up this afternoon.

Skill:  Easy
Prep:  10 minutes of chopping, 6-8 hours for the marinade
Total:  20 minutes (not counting marinade time)

Marinade ingredients:

• 1 tablespoon oregano
• salt and pepper to taste
• 1 tablespoon lemon zest
• Juice from two lemons
• 1 cup white wine
• 1 tablespoon olive oil
• 3-5 cloves garlic, minced
• 1lb chicken, cut into bite size pieces

Toss all ingredients in a container with a lid.  Refrigerate 6-8 hours.

Gyro ingredients:

• Pita or Naan (I used spinach naan)
• Romaine lettuce, torn into small chunks
• fresh tomato, cut into pieces (I used an heirloom)
• 1 pickle, cut into long strips
• red onion, cut into long slices
• crumbled feta cheese
• I used a locally made garlic sauce to lightly coat the inside of the naan and for flavor

Preheat oven to 350 degrees.  Carefully drain chicken, making sure to keep as much of the garlic as possible.  Place on baking sheet on either foil or a silpat mat and bake for 15 minutes.  5 minutes before the chicken is done, place pita or naan in a foil packet and warm in the oven on the second rack.  While chicken is cooking, chop and prepare the vegetables.  Layer on warm pita or naan and add chicken.  I used wax paper to keep the gyro closed and hands clean, but you can skip that part.

I am sad about this photo.  I was in such a hurry to get this tasty dinner in my stomach that I didn’t take the time to properly focus the camera.

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If you haven’t picked up Barbara Kingsolver’s Animal, Vegetable, Miracle book yet, I highly recommend checking it out.  This recipe is from the book, but you can find the original online.

Skill:  Easy-Medium
Prep:  15 minutes
Total:  30 minutes

Ingredients:

• 2 medium sweet potatoes
• 1/2 onion
• 1 clove garlic
• 1 tbsp oregano
• 1 tbsp basil
• 1 tsp cumin
• chile powder to taste
• olive oil for sauté
• 4 flour tortillas
• 4 oz. Brie or other medium soft cheese
• 2-3 leaves Kale (or other greens)

Cut sweet potatoes into chunks, cook in steamer basket or microwave until soft, then mash.  Chop and sauté garlic and onion in a large skillet.  Add spices and sweet potato, mix well, adding a little water if it’s too sticky.  Turn burner very low to keep warm without burning.

Preheat oven to 400.  Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling on half of each.  Top with slices of Brie and shredded kale, then fold tortillas to close (oiled side out).  Bake until browned and crisp (about 15 min.), cut into wedges for serving.

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The often-overlooked sweet potato is a gem.  For lunch today, I cubed one medium sweet potato and steamed it for 20 minutes.  I pulled the skin off and ate it plain.  It was delicious.

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Ever get a particular craving that just won’t go away? I wanted greens. Bad. I’m currently recovering from knee surgery and I think my body is telling me to eat good food to help aid in getting better.

Kale is a fantastic dark leafy green, packed full of nutrients. Just what my body wanted.

Skill: Easy
Prep Time: 5 minutes
Total: 35 minutes

Ingredients:

• 2 Tbs. soy sauce
• 3 cups cooked brown rice
• Salt and freshly ground black pepper to taste
• 3 cups cooked or canned black-eyed peas, rinsed if canned
• 1 Tbs. olive oil
• 1 medium onion, chopped
• 1 rib celery, chopped
• 1 large carrot, peeled and chopped
• 1 tsp. paprika
• 4 cups vegetable stock or water
• 14-oz. can diced tomatoes, drained
• 3 cups chopped kale

1. In large pot, heat oil over medium heat. Add onion, celery and carrot. Cover and cook 5 minutes until softened. Add paprika, stock or water, tomatoes and kale and cook, uncovered, until kale is tender, about 15 minutes. Add peas and soy sauce and simmer 5 minutes.
2. Just before serving, add rice and heat through. Season with salt and pepper.

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