Dinner: September 17 and 18, 2014

2014-09-18 LND

I usually cook in a more improvisational style, but with Julian starting preschool and the resulting change in our schedules, I’ve been relying more and more on recipes from trusted sources. While I sometimes miss getting creative in the kitchen, I have to admit that it’s nice to have a small rotation of meals that either Mike or I can start or finish, and it’s so nice to know that we can all eat the same dinner, even if we do so in shifts.

Last night’s dinner came to us from Bon Appétit – and while I don’t know if I’d agree that it’s “the Greatest Recipe of All Time,” this one-pot dish of meatballs and string beans was pretty darned inspired, and a great use of the green beans and heirloom sauce tomatoes we got in this week’s CSA box. Mike and I ate ours with the suggested crusty bread, while the kids enjoyed theirs with a little lightly sauced pasta. We all loved it.

2014-09-17 LND

On Wednesday night, Mike headed into the city for a swanky booze event, but dinner for me and the kids was ready when I got home from work, thanks to our trusty crock pot. We’ve been collecting slow cooker recipes on Pinterest, and this Slow-Cooker Curried Lentils With Chicken and Potatoes from Real Simple did not disappoint. It was so good, in fact, that the kids ate two bowls apiece.

LND curry kids

I’ll be back in the kitchen this weekend, and flexing my long-neglected baking muscles for a certain little guy who is turning THREE this Sunday. I can hardly believe how quickly the time has gone.

a good place to start

prospectparkinthesnow

This week has been a doozy. We were able to take our very cooped-up kids out for a bit over the weekend, but the cold and snow came back with a vengeance Sunday night, and we’ve been fighting the bad weather blues ever since. My commutes have been long and frustrating, with truncated workdays and late returns home throwing us all off schedule, but the one thing we’ve been really grateful for is the promise of a good, hearty meal at the end of the day.

We were the lucky recipients of another delicious “meal train” dinner Monday night, and yesterday I put a new spin on an old favorite: Lemon Artichoke Chicken by our friend Liz. Liz’ original recipe is one of those wonderful dishes that is simple enough for a weeknight, but elegant enough for company. We usually love it served simply with salad and bread, but last night, craving something a little more rib-sticking, I decided to make a few modifications.

The first of them was unintentional, but a happy accident: instead of the skinless, boneless chicken breasts the recipe calls for, Mike had pulled some boned-out thighs from the freezer. They were thin enough that they didn’t need pounding, and in the end they lent a more robust flavor to the finished dish.

mushroomslemonthyme

After browning the chicken well on both sides, I removed it from the pan and added some sliced crimini mushrooms I needed to use up, as well as a good amount of thyme. I deglazed the pan with the juice of a lemon, and a hefty splash of vermouth in place of the sherry since it was what we had on hand, then I added a can of drained white beans along with the artichoke hearts. I put the browned chicken right back into the pan with the beans, artichokes, mushrooms and sauce, added the panko-parmesan topping, drizzled on some olive oil and then put the whole thing into a hot oven. I ended up baking this for about 40 minutes at 400 degrees, until it was bubbly and browned on top.

lemonartichokechicken

While my variation of this dish isn’t going to win any beauty contests, it hit all the right notes, with its creamy beans, tender chicken and artichokes, the crunch of the panko and the brightness of lemon. The fact that it all came together in one pan was a bonus. Thank you, Liz, for your recipe and for the inspiration – it was a very good place to start.

the swing

sheetpandinner

I returned to work this week, just one day after Mira turned 10 weeks old. Mike is home with both kids now, trying to balance his writing projects with wrangling a newborn and an energetic toddler. Monday was rough all around, but each day has gotten a little bit better, and I’m pretty sure that we’ll soon be right back in the swing of things.

We have been helped immensely by parent-friends in our neighborhood, who have dropped off a series of delicious dinners, and also by a bit of planning ahead. I made sure that our fridge and freezer would be stocked with heat-and-eat options to help ease us through this first week post-maternity leave – a chicken and black bean chili I put together a couple of weeks ago, a couple of par-baked frozen pizzas, and the ingredients for this ingenious and really tasty sheet pan supper, which I spotted on Pinterest some recent sleepless night. Right now, easy is essential.

Our kielbasa came from Flying Pigs Farm, and instead of using bell peppers (as in Foodie With Family’s original dish), I added some well-drained sauerkraut to the mix. I also ended up baking it for closer to an hour, cranking the heat up to 500 for the last half of the cooking time to get everything nice and browned and crisp (our crappy apartment oven is likely to blame for that). Since I had started early, timing wasn’t a problem, and I’m never going to complain about the smell of garlicky sausage and onions wafting through the air as they cook. We all loved this dish, and it could not have been easier to assemble, or more fun to eat. This one is definitely going into the rotation.