Original recipe here:
Ingredients:
4 cloves garlic
12 oz. cherry or grape tomatoes
2 tablespoons e.v. olive oil
4 cups torn kale leaves
1¾ cups water (¼ cup + 1½ cups)
½ teaspoon kosher salt
¼ teaspoon crushed red pepper
¼ teaspoon freshly ground black pepper
1½ cups quinoa
¼ cup grated Parmesan, plus extra for serving
Heat the oven (with oven rack in the middle) to 400°F.
Chop the garlic. Place the tomatoes in a strainer and rinse.
Place a large ovenproof pot on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (1 to 2 minutes). Add the garlic and cook, stirring with a wooden spoon, until light golden brown, about 1 minute. Add the tomatoes (they will splatter a bit- stand away from the pot as you add!)) and ¼ cup of the water and cover. Cook until the tomatoes just start to break down, about 8 minutes.
Meanwhile, tear the kale leaves from their tough stems into bite-size pieces (enough to measure 4 cups); discard the stems. Place in a salad spinner, wash, and spin dry.
Once the tomatoes are ready, add the remaining 1½ cups water, salt, red pepper, and black pepper (about 12 turns on pepper mill). Let come to a boil. Stir in the kale then the quinoa.
Transfer to an 8 by 8-inch baking dish. Sprinkle with Parmesan and cover tightly with foil. (Or you can leave it in the pot and cover with a lid.) Transfer to the oven and bake until the quinoa is tender, about 25 minutes. Sprinkle with extra Parmesan before serving.
SLOW COOKER CURRIED LENTILS WITH CHICKEN AND POTATOES
Original recipe here.
Ingredients:
1 ½ cups red lentils or yellow split peas
1 ½ pounds russet potatoes (about 2 peeled and cut into 1-inch pieces)
1 medium onion, chopped
2 garlic cloves chopped
2 teaspoons curry powder
1 teaspoon chopped fresh ginger
Kosher salt and black pepper
4 cups low-sodium chicken broth
6 boneless, skinless chicken thighs
2 tablespoons fresh lime juice, plus lime wedges for serving
¾ cup plain yogurt
Directions:
In a 4 to 6 quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger, 1 ¼ teaspoon pepper. Add the broth and chicken, and turn to coat.
Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours.
Fifteen minutes before serving, transfer the chicken to a medium bowl and using two forks, shred the meat; return it to the slow cooker. Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency. Serve topped with the yogurt and cilantro, lime wedges on the side.
HERBED CHICKEN, ORZO, AND ZUCCHINI
Original recipe here.
Ingredients:
2 cups dried orzo pasta
4 small skinless, boneless chicken breasts
1 teaspoon dried basil, crushed
5 tablespoons olive oil
4 medium zucchini, sliced
4 tablespoons red wine vinegar
2 tablespoons snipped fresh dill weed
Lemon wedges (optional)
Fresh dill sprigs (optional)
Directions:
Prepare orzo according to package directions; drain. Return to saucepan. Cover and keep warm.
Meanwhile, sprinkle chicken with basil. In a large skillet heat 1 teaspoon of the oil over medium heat. Add chicken; cook about 12 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from skillet. Add zucchini to skillet ; cook and stir about 3 minutes or until crisp-tender.
In a medium bowl, whisk together vinegar, 4 tablespoons of oil, and the snipped dill week. Add to orzo; toss to coat.
Serve chicken with orzo and zucchini. If desired, garnish with lemon wedges and dill sprigs.
