It’s been a hot minute since I’ve cooked anything, but I think I made up for it today. This morning I volunteered to help Isla’s class at our school book fair, and after that I hit up TWO grocery stores. The struggle… why can’t one store carry everything?? Target only sells boneless, skinless chicken (who knew?) so I had to make a Central Market stop for some bone-in, skin-on thighs. And sushi for lunch. #treatyourself
The past couple of weeks it’s been nonstop “eat all the things.” And by “things” I don’t mean vegetables… more like M&M’s and wine and Mexican food. So I spent the afternoon prepping a few healthy-ish meal options- a batch of my favorite pickled cabbage salad and a big pot of turkey-vegetable soup. I love just winging the soup and throwing in whatever veggies we have on hand. This time it was onions, peppers, mushrooms, carrots, celery, diced tomatoes and green beans. I brown the turkey in the Instant Pot, dump in all of the veggies (I do saute them for a few minutes), add chicken broth and spices and hit the “soup” button. Easy.
For dinner tonight I made this quick-braised chicken, greens and beans from The Kitchn. Ok, so it’s not actually that quick. The whole thing took me about an hour, which is way longer than I usually spend on dinner during the week. But it was really good and would be a perfect cold night meal. Plus there are leftovers!
Ingredients (I only used half of that kale):
I followed the recipe exactly, except that I deglazed the pan with white wine after browning the chicken thighs (before adding the onions and garlic). I also halved the amount of red pepper flakes to make it more kid-friendly. That ended up not being an issue- it took so long to cook that I ended up feeding the kids something else before it was ready. Oh and I added more beans because I love them.
Topped with grated parmesan and lemon juice, and served with crusty sourdough:
Catch y’all tomorrow!
