Sea-salted Dark Chocolate Pecan Toffee

Ingredients
1 c. chopped pecans, or other nuts
1/2 c. chopped 72% dark chocolate, ~3 oz.
1/4 c. raw sugar
1/4 c. butter
1 t. vanilla extract
pinch of salt
sprinkle of sea salt, to taste
enough butter or sunflower seed oil to grease the foil

Directions
Line 9 x 9" glass baking dish with foil and rub with butter or sunflower seed oil.  Sprinkle nuts in the pan and set aside.

In a small saucepan over medium-low heat, melt butter, sugar, vanilla, and salt.  Bring to a boil and lest bubble for 6 minutes, stirring occasionally, until caramel is a deep golden-brown, or a peanut butter color.

Pour caramel over nuts and quickly stir nuts and caramel together, spreading out to an even layer with a silicone spatula.  Sprinkle chopped chocolate on top, and place dish under a broiler on high for 1-2 minutes, or until chocolate is melted.  (Watch it closely!)

Spread melted chocolate evenly over toffee with the same spatula.  Let harden for three hours on the counter.  Cut into 64 1" squares and store in an airtight container.

Nutrition Facts

Servings 64.0
Amount Per Serving
calories 29
% Daily Value *
Total Fat 2 g	4 %
Saturated Fat 1 g	3 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 2 mg	1 %
Sodium 14 mg	1 %
Potassium 7 mg	0 %
Total Carbohydrate 2 g	1 %
Dietary Fiber 0 g	0 %
Sugars 1 g
Protein 0 g	1 %
Vitamin A	1 %
Vitamin C	0 %
Calcium	0 %
Iron	0 %

Stracciatella, Italian Egg-Drop Soup

Adapted from Eating Well's Italian Egg-Drop Soup

Ingredients
7.5 c. water
0.5 c. dry white wine
6 t. chicken bullion paste
2 c. water
1 1/3 c. medium pasta shells or other small pasta (4 ounces)
1/2 15-ounce can chickpeas, rinsed
1 bunch scallions, sliced, whites and greens divided
Pinch of freshly grated nutmeg

3 c. chopped arugula or other greens, any tough stems removed
4 large eggs, lightly beaten
8 egg whites
2 T. lemon juice
6 T. freshly grated Parmesan cheese
Freshly ground pepper, to taste
Sprinkle ghost chili flakes, to taste

Directions 
Combine wine, water, bullion, pasta, chickpeas, scallion whites, and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes. 

Stir in greens and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 273
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 128 mg	43 %
Sodium 1135 mg	47 %
Potassium 191 mg	5 %
Total Carbohydrate 23 g	8 %
Dietary Fiber 3 g	10 %
Sugars 3 g
Protein 26 g	52 %
Vitamin A	12 %
Vitamin C	4 %
Calcium	12 %
Iron	10 %

Make-Ahead Breakfast Bowls

Adapted from Make-Ahead Breakfast Bowls (Freezer-Friendly)

Ingredients
2 lbs. yukon gold potatoes, chopped into 1/2" cubes
2 red, orange, or yellow bell peppers, seeded, 1/2" dice
1 sweet onion, slivered and chopped in half
4 cloves garlic, minced
1.5 T. extra virgin olive oil
1/2 T. salt
1 t. paprika, to taste
1/2 t. chipotle powder, to taste
cracked black pepper
6 eggs
12 egg whites
3 oz. vintage extra-sharp cheddar cheese, grated
3 green onions, chopped
Toppings: avocado, tortilla chips, salsa

Directions
Preheat oven to 425 degrees. Add potatoes, peppers, and onions to a large sheet pan then drizzle with extra virgin olive oil, homemade seasoned salt, and pepper and then toss until evenly coated. Transfer half the vegetables to a second sheet pan then roast both pans for 25 minutes, or until potatoes are golden brown and tender, stirring and rotating pans halfway through.
Meanwhile, crack eggs into a large bowl then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat then spray with nonstick spray and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside.
Divide the potatoes and eggs evenly between the containers then set aside to cool. Once cool, sprinkle with cheese and green onions then cover and refrigerate. Freeze any portions that aren’t eaten within three days.

To reheat from frozen: microwave at 50% power for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 343
% Daily Value *
Total Fat 14 g	21 %
Saturated Fat 5 g	26 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 200 mg	67 %
Sodium 749 mg	31 %
Potassium 1016 mg	29 %
Total Carbohydrate 36 g	12 %
Dietary Fiber 4 g	16 %
Sugars 9 g
Protein 20 g	39 %
Vitamin A	49 %
Vitamin C	124 %
Calcium	17 %
Iron	8 %

Spicy-Sweet Roasted Squash Seeds

 
Adapted from How to Roast Squash and Pumpkin Seeds

Ingredients
Seeds from a squash -- I used four Delicata, and had about two cups of seeds
Honey, to taste -- I used about 2 t. local wild honey
1/4 t. salt
1/4 t. paprika
1/16 t. Saigon cinnamon
1/16 t. chipotle powder

Directions
Rinse and clean seeds of any remaining pulp.  The method in the link looks easier and faster -- I'll try that next time.

Spread the seeds on a baking pan or parchment-lined pan.  The parchment will help absorb some water without the seeds sticking to it later.  (Some recipes suggest drying the seeds on paper towel, but I think they stick more.  Stir a few times, every few hours, and you can leave them overnight, or put them in a warm (100˚F) oven for an hour or two, stirring occasionally until dry.

Once dry, put the seeds in a small mixing bowl and drizzle on the honey.  Using a metal spoon, stir the seeds until they're evenly coated.  Sprinkle with seasonings and stir again until evenly coated.  (The link offers more flavor combinations.)

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 77
% Daily Value *
Total Fat 3 g	5 %
Saturated Fat 1 g	3 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 74 mg	3 %
Potassium 3 mg	0 %
Total Carbohydrate 10 g	3 %
Dietary Fiber 3 g	12 %
Sugars 1 g
Protein 3 g	6 %
Vitamin A	1 %
Vitamin C	0 %
Calcium	1 %
Iron	3 %

Ham, Sweet Potato, Cheddar, and Egg Casserole

Adapted from theKitchn's Brunch Recipe: Bacon, Potato, and Egg Breakfast Casserole

I think I might have an allergy to squash, so I used sweet potatoes instead.

Earlier I made some squash on a whim, but accidentally made four pounds of it....  I know, "How can you accidentally make four pounds of vegetables?" you ask.  Normally I adore vegetables, but squash is an exception.  While the result is quite tasty, I wasn't sure it was reasonable to expect two people to consume a gallon of this squash in a few days, and we can't waste food.  I knew I wanted to make some ham and cheddar egg casserole, and when I saw a recipe that included potatoes, I thought "Well it has a potato-like texture, why not try it?"

I couldn't find decent lean, meaty bacon in the store for a reasonable price, so I used ham.  I didn't have sun-dried tomatoes but I did have some tomatoes past their prime.  "Perfect!" I thought.  I had used up the last of the bell peppers, so I increased the tomato volume.  I reduced the cheese, because the stronger the cheese flavor, the less cheese volume you need, and this saves money and Calories.

I know I have a knack for kitchen experimentation, and probably not everyone is comfortable with such things, but I thought I'd take a moment to annotate this recipe and explain my process. I look for a recipe that has the ingredients that are calling to me, and that sounds good overall.  Rarely do I find exactly what I want, so sometimes I'll use two or three recipes and combine them here.  Hence this lab-notebook format where I publish recipes even if I don't like the result, for someday I may desire to return and improve on my first attempt.  I rarely follow a recipe exactly, and I've found that when I do, those are the few times I'm disappointed, ironically.

The other complication is that we're both students, so all of this is done on a budget.  I get creative so we can use what we have and we don't waste any of it.  Some of the more expensive meats and ingredients are gifted to us at Christmas.  Others we're lucky enough to find at the food pantry.  Other things we find in bulk and portion out for storage.  I can't eat most prepared/pre-packaged foods due to food intolerances, and I also have a mild issue with legumes, so I'm 'forced' to be an omnivore.  At least it's a tasty life!

Thankfully my "guinea pig" is game and claims he "likes [my] kitchen experiments over many other's routine cooking!"

Ingredients
4 oz. lean, uncured Black Forest ham slices, cut into 3/8" squares
1 large sweet onion, peeled and finely diced
1 c. finely chopped tomatoes

2 t. salt, divided
8 large eggs
1 c. milk, fat content between 1% and 4% (whole)
1 t. fresh-cracked black pepper
1/4 t. chipotle powder
1/4 t. paprika
1 c. shredded vintage extra-sharp cheddar cheese
3 c. leftover cooked sweet potatoes, finely diced, or steamed or frozen diced potatoes

Directions
Pre-heat the oven to 350°F. Lightly grease a 13x9" baking dish with butter.

Put the ham in a large skillet and turn the heat on to medium. Cook, stirring occasionally, until it begins to crisp. Add the onion and 1 teaspoon of salt, and cook over medium heat until all fragrant and soft — about 5 more minutes. Stir in the tomatoes. Turn off the heat and let cool slightly.

In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the spices. Stir in the cheese, squash or potatoes, and the ham and vegetables from the skillet. (Don't worry; the frozen potatoes cook just fine!) Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)

When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 220
% Daily Value *
Total Fat 10 g	16 %
Saturated Fat 5 g	25 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 210 mg	70 %
Sodium 872 mg	36 %
Potassium 356 mg	10 %
Total Carbohydrate 16 g	5 %
Dietary Fiber 2 g	8 %
Sugars 6 g
Protein 15 g	30 %
Vitamin A	153 %
Vitamin C	8 %
Calcium	19 %
Iron	9 %

Cheesey Maple-Roasted Squash

Adapted from Trader Joe's sample kiosk and the stickers on the squash.


I admit I don't like squash, but when I sampled this at Trader Joe's I had to have it.  It's absolutely delicious, but unfortunately it didn't amaze me enough that I want to devour four pounds of it, so on to the next experiment, I mean recipe!
Ingredients
2 Delicata squash, ~2 lbs., sliced lengthwise, cored, and cut in 1/4" slices
1 T. sunflower seed oil

1/4 t. chipotle powder
1/4 t. paprika
salt and pepper
2 T. real maple syrup, grade B
3 oz. gouda cheese, shredded
1 oz. Parmesan, Romano, or Asiago cheese, shredded

Directions
Pre-heat oven to 400˚F.  Toss squash with oil and seasonings to coat in a 9x13" glass baking pan.  Roast 20 minutes; toss halfway through.  With 5 minutes remaining, drizzle on syrup and toss.  Remove from oven and toss with cheese until incorporated.

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 88
% Daily Value *
Total Fat 5 g	7 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 12 mg	4 %
Sodium 124 mg	5 %
Potassium 99 mg	3 %
Total Carbohydrate 6 g	2 %
Dietary Fiber 0 g	1 %
Sugars 4 g
Protein 3 g	6 %
Vitamin A	19 %
Vitamin C	4 %
Calcium	8 %
Iron	2 %

Apple-Pecan Crisp

Adapted from Betty Crocker's Apple Crisp

Ingredients
4 medium tart cooking apples (Gravenstein or King, if possible), sliced (4 cups)
1/2 c. loosely packed brown sugar
1/2 c. unbleached heritage grain AP flour (Substitute with whey powder?)
1/2 c. whole rolled oats
1/2 c. butter, softened (Reduce?)
3/4 t. ground cinnamon
3/4 t. ground nutmeg
1/2 c. chopped pecans

Directions
Heat oven to 375ºF. Grease bottom and sides of 9-inch square glass pan with butter.

Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream or ice cream.

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 269
% Daily Value *
Total Fat 16 g	25 %
Saturated Fat 8 g	38 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 30 mg	10 %
Sodium 93 mg	4 %
Potassium 62 mg	2 %
Total Carbohydrate 29 g	10 %
Dietary Fiber 3 g	12 %
Sugars 16 g
Protein 3 g	5 %
Vitamin A	8 %
Vitamin C	5 %
Calcium	2 %

Stuffed Bell Peppers

 
Adapted from Chatelaine's Adventures in Cooking's Stuffed Green Peppers and thekitchn's How To Make Stuffed Peppers

Ingredients
6 medium red, yellow, or orange bell peppers
1 t. kosher salt, plus more for seasoning
1 T. sunflower seed oil
1 medium sweet onion, diced, ~1 c.
3 large cloves garlic, minced
1 lb. lean ground beef
2 bird's eye chilies, minced, or ghost chili pepper flakes, to taste
1 T. chopped fresh parsley
1 t. chopped fresh rosemary
1/4 t. fresh cracked pepper
1 1/2 c. cooked brown and wild rice blend
1 (15-ounce) can diced tomatoes
1 T. minced fresh basil
1 t. dried oregano, crumbled between palms
2 T. Litehouse Instantly Fresh Salad Herb Blend
2-4 T. balsamic vinegar
2-4 T. dry red wine
3 oz. grated Parmesan, Asiago, or Romano cheese

Directions
Arrange a rack in the middle of the oven and heat to 375°F. Pour just enough water (about 1 cup) to cover the bottom of a 9x13-inch baking dish; set aside.

Cut off the tops of the peppers. Remove and discard any seeds and membranes from both the cap and interior. Remove the stems from the tops and chop the pepper caps. Sprinkle the inside of the peppers with the 1 teaspoon salt.

Place the peppers in the prepared baking dish and cover tightly with aluminum foil. Bake for 10 minutes. Uncover and let cool while you prepare the filling.

Meanwhile, heat the oil in a large saucepan over medium heat until shimmering. Add the onion and chopped pepper tops, season with salt, and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Add the ground beef, black pepper, and rosemary, and cook, breaking the meat up with a spatula as it cooks, until cooked through, about 8 minutes.  Add the basil, oregano, Salad Herbs, vinegar, and wine to the tomatoes and blend with an immersion blender.  Remove from the meat mixture from heat and stir in the rice and the tomato mixture.

Evenly divide the mixture among the peppers (use a canning funnel if you have one). Divide the cheese over each pepper.

Bake uncovered until the peppers are softened, the filling is hot, and the cheese is melted, about 20 minutes. Cool for 5 minutes before serving.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 334
% Daily Value *
Total Fat 12 g	19 %
Saturated Fat 3 g	16 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 47 mg	16 %
Sodium 325 mg	14 %
Potassium 699 mg	20 %
Total Carbohydrate 28 g	9 %
Dietary Fiber 5 g	18 %
Sugars 8 g
Protein 19 g	38 %
Vitamin A	29 %
Vitamin C	156 %
Calcium	4 %
Iron	18

Chocolate Raspberry Porridge

Ingredients
1/2 c. whole, rolled oats
1/2 oz. 72% dark chocolate
1 T. unsweetened dark cocoa powder
1 t. raw sugar
1/2 t. espresso powder^†
pinch salt
tiny sprinkle ground Saigon cinnamon^†
tiniest sprinkle of ground cayenne^†
3/4 - 1 c. skim milk
1/2 t. vanilla extract
few drops orange extract^†
1/4 c. frozen raspberries

Directions
Add dry ingredients to a 4 c. microwave-safe bowl and mix.  Add liquids and stir.  Microwave for 1-2 minutes, depending on microwave power.  Check every 30 seconds and stir.  Repeat if necessary.  Stir in berries and enjoy!

^† These add depth and complexity to the chocolate!

Nutrition Facts

Servings 1.0
Amount Per Serving
calories 364
% Daily Value *
Total Fat 9 g	13 %
Saturated Fat 3 g	15 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 4 mg	1 %
Sodium 239 mg	10 %
Potassium 391 mg	11 %
Total Carbohydrate 53 g	18 %
Dietary Fiber 9 g	35 %
Sugars 20 g
Protein 16 g	33 %
Vitamin A	9 %
Vitamin C	17 %
Calcium	29 %
Iron	27 %

Blueberry Cheesecake Whey Smoothie

Ingredients
1/4 c. water
3/4 c. frozen blueberries
1/2 green pear, cored and peeled
1/8" ginger, finely grated
1 t. lemon juice
few drops lemon extract
1/2 c. 2% plain Greek yogurt
1-2 scoops whey protein powder, enough to add 20g protein

Directions
Blend and enjoy!

DIY Smoothie Pack Directions
Blend everything except the fruit, water, and protein powder and freeze silicon 1 oz. ice cube trays. 6 cubes + frozen fruit + protein powder in a zipper bag.  Freeze.  Empty the bag into a blender.  Add 1/2 c. liquid and you have frozen yogurt / soft serve you have to eat with a spoon!  Let the smoothie pack contents thaw before blending if you have an older blender, or want a less thick smoothie.  Adding the protein powder thickens and "bulks" the smoothie and I haven't measured how it changes the volume in my DIY smoothie cubes. 

Nutrition Facts

Servings 1.0
Amount Per Serving
calories 302
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 1 g	6 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 11 mg	4 %
Sodium 73 mg	3 %
Potassium 369 mg	11 %
Total Carbohydrate 40 g	13 %
Dietary Fiber 6 g	23 %
Sugars 24 g
Protein 29 g	59 %
Vitamin A	1 %
Vitamin C	83 %
Calcium	12 %
Iron	2 %

Sun-dried Tomato Basil Cream Cheese

Ingredients1 clove garlic
1 quarter small sweet onion, sliced
1/4 c. sun-dried tomatoes packed in oil, drained
1 large handful fresh basil leaves
2-4 scoops whey protein powder, enough to add 40g protein
8 oz. Neufchâtel cheese
salt, to taste

Directions
Place the first five ingredients in a food processor and puree.  Add the whey and blend.  Add the cheese and blend.  Salt if necessary.

Nutrition Facts

Servings 12.0
Amount Per Serving
calories 73
% Daily Value *
Total Fat 5 g	7 %
Saturated Fat 2 g	12 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 15 mg	5 %
Sodium 99 mg	4 %
Potassium 84 mg	2 %
Total Carbohydrate 3 g	1 %
Dietary Fiber 0 g	1 %
Sugars 1 g
Protein 5 g	11 %
Vitamin A	4 %
Vitamin C	5 %
Calcium	5 %
Iron	1 %

Thai Green Curry Chicken with Snow Peas

Adapted from Thai Green Curry Chicken with Snow Peas and The Spruce's Thai Green Curry Paste Recipe

Ingredients
2 T. sunflower oil
1 medium yellow onion, halved and thinly sliced
6 small carrots, thinly sliced
1 c. enoki mushrooms
1½ T. minced fresh ginger root (from a 2-inch piece)
1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ½-inch pieces
1 can unsweetened light coconut milk
1/2 t. chicken bullion paste
1/2 c. water
1/2 c. homemade Thai Green Curry Paste*
1 t. brown sugar
1 t. Thai fish sauce
3 birds-eye chilies
⅓ c. packed fresh basil leaves, roughly chopped
2 T. chopped cilantro leaves
8-32 ounces snow peas, stringed and cut in bite size pieces
6 green onions, trimmed and thinly sliced crosswise

*Thai Green Curry Paste
1 stalk​ lemongrass, finely grated
8 birds-eye chilies
1/4 sweet onion, roughly chopped
4 to 5 cloves garlic, peeled and smashed
1 thumb-size piece of ginger,peeled and finely grated
1/2 c. coriander/cilantro leaves and stems (chopped fresh)
1/2 c. fresh basil
1/4 t. chipotle powder
1/2 t. fresh cracked black pepper
1/2 t. ground coriander
3 T.​ fish sauce
2 T. lime juice
1 t. brown sugar

Rice
4 c. water
1 T. butter
2 c. uncooked brown jasmine rice, rinsed well

Directions

Heat oil in a large skillet or wok over medium-high heat until hot but not smoking. Stir-fry onion and ginger for two minutes or so, until fragrant. Add carrots, mushrooms, and chicken and stir fry for 3-4 minutes until the chicken all loses its pink color. Transfer to a bowl and set aside.
Add coconut milk, water, and bullion and curry pastes to the skillet. Bring to a boil. Lower to a gentle simmer and cook for 3 minutes or so, to thicken the sauce. Stir in sugar, fish sauce, basil, cilantro, and chopped chili peppers. Return chicken to skillet and cook, stirring, for a minute. Add snow peas and simmer gently for 3-4 minutes longer, or until chicken is cooked through. Remove from heat. Stir in scallions. Season with a little salt, to taste.
Serve with rice and garnish with chili peppers and basil, if you like.

Thai Green Curry Paste
Place all ingredients in a food processor, chopper, or blender.
Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat. Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze thereafter. ENJOY!

Rice
Add the water and butter to a medium size pot.  Bring to a low boil and add the rice.  Stir to combine, then place the lid on the pot and cook according to package directions.  Remove the lid and fluff the rice with a fork.

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 450
% Daily Value *
Total Fat 14 g	21 %
Saturated Fat 5 g	27 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 53 mg	18 %
Sodium 1063 mg	44 %
Potassium 714 mg	20 %
Total Carbohydrate 55 g	18 %
Dietary Fiber 8 g	33 %
Sugars 5 g
Protein 28 g	56 %
Vitamin A	51 %
Vitamin C	84 %
Calcium	6 %
Iron	15 %

Running Meal Planning and The Making of a Recipe

Since my refrigerator isn't large enough to meal prep for one person for a whole week, never mind three, and my freezer isn't large enough to freeze leftover meals or make-ahead crock-pot meals, I do something I can only call Running Meal Planning.  My partner and I take turns making meals in the evening, with what we call Intentional Leftovers.  This gives us lunch for the next day, and sometimes additional meals for later days.

We thawed a value pack of chicken breasts yesterday, 3 pounds!  So today my challenge was to choose two meals, two different cuisines to keep meals interesting enough if we're going to have several meals of each.

I remembered I'd previously made the marinade for Chicken Burrito Bowl with Cilantro Lime Rice, so half of the meat went into a storage bag with that.

We also have 2 pounds of fresh snow peas, so I considered a stir fry.  I grew up on Szechuan cuisine but I don't remember mom making something with chicken and snow peas.  A few searches of "chicken" and "snow peas" with alternately "black bean sauce" (because I remembered a pork and black bean dish I adore), "brine," "spicy," and finally "Thai" led me to the idea of a Thai green curry chicken dish with snow peas. 

Into another labeled zipper bag went the other half of the chicken with a brine based on this one from TheKitchn.

1.5 lbs. chicken breast
1 quart water
1/4 c. sea salt
small handful of black peppercorns
large handful of freeze-dried lemongrass I have but it's too bland, so I need to use it up
three large garlic cloves, peeled, smashed, and thinly sliced
3/4" knob of ginger, peeled and thinly sliced
1/4 t. or more powdered lemon peel

The recipe I found is from a site I haven't heard of, but I've developed a fairly good sense of how to read a recipe and interpret whether I'd like it, and I happen to have all but one ingredient -- http://www.panningtheglobe.com/2016/01/19/thai-green-curry-chicken-snow-peas/


I don't have green curry paste, and I can't eat most prepared products, so off I went in search of a green curry paste recipe.  I found two that sound tasty, so I'll likely make something somewhere in between:

https://www.thespruce.com/thai-green-curry-paste-3217305
http://www.bbc.co.uk/food/recipes/greencurrypaste_67789

For this I will need to acquire:
Fresh chilies
Lemongrass
Shrimp paste, maybe

Roasted Sweet Potatoes with Browned Butter, Garlic, and Sage

Adapted from Roasted Sweet Potatoes with Browned Butter, Garlic, and Sage

Ingredients
1.5 lbs sweet potatoes, washed and dried, or butternut squash, peeled
1 tablespoon olive oil
salt and pepper, to taste
2 T. butter
2 large cloves garlic, minced
3 large fresh sage leaves, minced


Directions
Preheat oven to 425˚F.
Cut the sweet potatoes or squash into 1/2" cubes. Place the cubes on a large glass baking pan, making sure to spread them evenly so they don't overlap. Drizzle with the olive oil and toss to coat evenly.
Season to taste with salt and pepper.
Place the sheet pan or cast iron skillet in the oven on the middle rack and roast for 15 - 20 minutes, until they are tender and beginning to brown lightly.
Meanwhile, melt butter in a small pan over medium heat.  Add minced garlic and when it begins to brown, add minced sage. Remove from heat when garlic is caramelized.
Remove the sweet potatoes or squash from the oven, drizzle with the butter mixture. Toss gently to evenly distribute the ingredients.
Return the baking pan to the oven and roast an additional 5 minutes.
Serve immediately.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 233
% Daily Value *
Total Fat 9 g	14 %
Saturated Fat 4 g	20 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 15 mg	5 %
Sodium 211 mg	9 %
Potassium 594 mg	17 %
Total Carbohydrate 36 g	12 %
Dietary Fiber 6 g	24 %
Sugars 8 g
Protein 3 g	6 %
Vitamin A	488 %
Vitamin C	8 %
Calcium	8 %
Iron	8 %