Not much rhyme or reason to what I decided to make this week (well last week now). Basically just whatever sounded good and was in season, as is my way sometimes. Check it out:
- Coq au vin, courtesy of the Pioneer Woman. Coq au vin, if my French isn't too rusty, just basically means chicken in wine. You had me a wine. This recipe turned out quite delicious. The vegetables went well, the chicken was juicy and tender, and the sauce was sweet and complex. I used brown rice pasta for the first time, and I'm hooked. It's light like regular pasta, but closer nutritionally to whole wheat pasta. Yum! I forwent the stick of butter that she added, of course. This recipe is definitely a keeper, perfect for fall. I used chicken breasts, rather than a whole chicken. I was too lazy to cut one up. The picture to the right is the coq au vin, pre-roasting.
- Oven roasted broccoli, courtesy of Alton Brown. I had this on the side with the coq au vin. Pretty straight forward. Roasting made is tasty, and the cheese and bread crumbs adds to the deliciousness. Definitely a good preparation for a simple side.
- Golden beet and pomegranate salad, courtesy of Simple Recipes. Over a bed of arugula or mache with some walnuts sprinkled on top, this was sweet and delicious. I used Alton Brown's method of seeding the pomegranates under water, that way I got zero juice on me. I was amazed. AMAZED! If it stains, I usually get it all over myself. So my hats off to Alton, as usual. The beets and pomegranate seeds worked well together and I liked the hints of orange. Without the extra lettuce and nuts, it was a bit plain for a meal. Since the beets had some great looking greens on them, I went ahead and sauted those in some of the leftover chicken broth and a wee bit of butter. They went great with the salad as well.
- Brown rice with winter squash and cashews, courtesy of The Kitchn. I've made this one a few times now. I had some acorn squash to use up. It's yummy. I highly recommend this one. Instead of boring old brown rice I like to use the brown rice medley I buy at Trader Joe's. It adds a bit more of a nutty flavor and the texture. I was out of cashews this time, so I used pecans. Nom!
I feel like I'm forgetting something...but that's what I can remember making for the week. Heh. It was good and I felt good eating it! I think everything here was a keeper.
4 comments:
i gotta try that roasted broccoli. sounds awesome. i dunno why it never occurred to me to roast it before.
It was super delicious! It never occurred to me either before watching Good Eats. Love that show!
Wow, I always thought Coq au vin sounded good, but i figured it was hard to make.. this looks pretty easy! I might have to try it next weekend :)
Kelly, if I can do it, you can do it! That's always my motto because I'm just a run of the mill frazzled mess in the kitchen. ;p
I always thought it sounded complicated too! That's why I love the Pioneer Woman's website. She simplifies everything.
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