Roast chicken with garbanzo beans, tomatoes & paprika

This week’s dinner-winner was Roast Chicken Breast with Garbanzo Beans, Tomatoes & Paprika. This is one of those bung-it-all-in-one-pan dishes. While it bakes you throw together some sides (broccoli & rice are quick and work well).

Here’s why we loved it:
1. It’s a new (to us) recipe.
2. It works four ways.
3. It takes only 30-ish minutes start to finish.
4. Smoked paprika!

And here’s how it works four ways:
1. If you’re a not-too-picky vegetarian, ignore the chicken and eat the beans and tomatoes with the smoked paprika yogurt sauce over rice with a side of broccoli.
2. If you’re Shane, eat everything.
3. If you’re a not-too-picky 9 year old, opt for chicken with just a hint of tomatoes & beans, broccoli and rice.
4. If you’re a picky vegetarian preschooler, please your parents by eating at least one bite each of broccoli & rice.

• Roast Chicken Breast with Garbanzo Beans, Tomatoes & Paprika •
from epicurious – serves 4

Ingredients
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Place in oven and make your sides.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

 

 

 

Brie quesadillas

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This week we accidentally stumbled upon brie quesadillas (top left) when we ran out of cheddar. Shane and I devoured them and wondered why brie quesadillas are not a thing. The kids were happy with cheddar, and for once we didn’t suggest they try something new because that would have meant fewer for us.

If you take one thing away from this week’s post, it’s brie quesadillas. They add a little pizzaz to a quick last minute meal (that may or may not have been given any forethought). Go ahead and make some while you still can—before a certain someone bans brie and tortillas for being un-American.

In other dinner news (clockwise from top right) 1. Linguine with Arugula, Pecorino and Pepper is something that kids are often uncharacteristically willing to eat despite all the green. 2. More brie for me on the night I fed them chicken. 3. Arugula salad with chili-lime roasted sweet potatoes, balsamic dressing and feta. And not to be left out, probably our all-time favorite dinner: Shane’s pizza (below).

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Viruses & easy sauce

Oof! This week was a tough one. Everyone but me had the stomach bug. Somehow, I got off easy with only a day or two of iffy stomach, shivery moments, lightheadedness and a clammy disposition.

The takeaway:
1. Why on earth has someone not invented the equivalent of a roach bomb for stomach viruses?
2. It may or may not be true that: using a combination of constant hand washing, sterilization via heat, bleach and hydrogen peroxide, drinking copious amounts of 100% grape juice and taking grapefruit seed extract can prevent contraction of the stomach virus.
3. Marcella’s famous sauce over pasta, with a side of broccoli never fails to please once folks start feeling better. It is so easy to make that it will not contribute to your pre-existing weariness.

This week’s takeaways

Jan 1-7 takeawayI’ve realized that posting nightly is just not doable at this stage in my life, family and work-wise. So this month, we’re testing a weekly takeaway-style format.

Without further ado, this week we learned that (clockwise from top left):
1. Navy Bean & Escarole Soup with Olives and Feta is excellent – even if you don’t have olives or escarole, and can only manage beans from a can.
2. This guy isn’t as mean as he looks, but he still makes the meanest pizza pie around, even while recovering from pneumonia.
3. When all else fails, feed the toddler ramen noodles – it’s got more nutrition than air…
4. Make extra pizza. Shane’s pie is one of the few leftovers my family (me excluded) is willing to take for lunch and/or re-heat for dinner.

New Year’s Eve

For one reason and another, it’s been a good long while since we had a proper New Year’s Eve celebration with lots of friends and family.

We almost didn’t make it to this one. It’s been a not-so-awesome week off with illness, daylight deprivation, and some disappointing news on the new home construction front. I just barely persuaded Shane—who has bronchitis at the least, and more likely pneumonia—to make a brief appearance with some of his Gratin Dauphinois.

Shane’s poor health excepted, it was a perfect evening. Warm, cozy and relaxed, with favorite people and excellent food… and only one significant temper tantrum from Sid.

On the menu: prime rib roast from Adams FarmGratin Dauphinois (aka potato gratin), roasted carrots and beets from an organic farm in western Mass, Jenya’s mom Carole’s popovers, my grandma Lillian’s Company Carrots, delicious green salad, and New Year’s Eve Cake (aka Baked Alaska) for dessert.

Highlights included Chris’ idea to fill his popover with potato gratin (an idea akin in it’s brilliance to the cake ‘n cone). The baked Alaska wasn’t as good as usual, maybe due to hectic circumstances at home, or maybe because we forgot the penguins, but if you follow this recipe, it usually works every time.

I can’t imagine a nicer way to end 2016 and since I’m a post-apocalyptic fiction junkie, I’m completely prepared for 2017.

Happy New Year!