It’s been a while since my last post on ‘foodie highlights’ from the week. Last time was in Hawaii, when my diet was 90% pineapple, apple bananas, taro frozen yogurt and ahi poke. I miss those days. Especially the taro fro-yo.
I love being able to cook in my own kitchen again, though. Some highlights from the week:
Rainy day chicken and rice casserole served in the ultimate comfort dish – a giant mug.
In a crock pot on high heat, I added sliced carrots, red onion and celery, along with a cup of vegetable broth, salt, pepper and a pinch of rosemary and sage. After an hour, I added sliced zucchini, peas and corn.
Then I wrangled two chicken breasts into a frying pan. It was a sad and awkward sight to see. Raw meat just… creeps me out and I don’t know what to do with it! It was like a scene from Fear Factor. Court is usually in charge of grilling or cooking it. I took the easiest approach I could think of: frying the breasts in coconut oil. Once they were done, I shredded the chicken and added it to the crock pot with the veggies. I turned the broth into gravy by whisking in almond milk, corn starch, nutritional yeast and some extra sage, salt and pepper. As you can tell, I’m really good at writing down measurements. Sorry about that.
I cooked brown rice according to the directions, then tossed it with a tiny bit of butter, a handful of chopped spinach and pepper. The chicken casserole was poured on top of the rice.
A great salad topper that can be made ahead of time: red lentils tossed with coconut milk, tumeric, cumin, garlic salt and pepper. Mixed with sauteed mushrooms, fresh basil and spinach.
Blueberry Chia Jam. The only jam I’ve ever made and probably will make, because the thought of pectin, boiling jars, etc stresses me out.
In a saucepan on low heat, I added frozen blueberries and mashed them slightly until they thawed. After stirring in lemon juice and heating for about a minute, I poured the berries into a mason jar, stirred in chia, and let it thicken for two hours in the fridge. Chia seeds are so magical.
Creamy Lemon-Basil Spaghetti
Inspired by the flavors in one of my favorite coconut curry dishes, I added a springtime twist. The creamy sauce is a can of coconut milk, the juice of half a lemon, and a cup of loosely packed basil leaves.
I tossed extra basil leaves in with brown rice spaghetti, olive oil, then poured the creamy sauce and veggies over top. Again, I forgot to write down the measurements, but doesn’t it look good?! It was delicious.
Enjoy the rest of your weekend, friends! What are some of your favorite eats from the week?