In my attempt to expand my “flavor-profile” horizons, I decided to make these “Moroccan” meatballs. For the record, I don’t know that they have turkeys in Morocco (I am guessing more lamb?), so it’s more the flavors that I am going for in this recipe: cumin, coriander, paprika, nutmeg and cinnamon. An interesting combination, to be sure. But they turned out quite lovely. I’ve frozen a batch so when I have visitors in the next few weeks, they might be good as an appetizer or a snack. If going for the whole meal thing, service with cous cous. Nom.
I seem to be on a little bit of a kick to make one-pot (or one-pan meals). There are a lot of them out there, and I really don’t want to do any more dishes then I have to. Enter stage right, this One-Pan Chicken and Veggie Bake. I made it in one of my Le Creuset pans, but you could also just use a rimmed baking sheet. Also, I used carrots, potatoes, sweet potatoes, shallots and Brussels sprouts, but this would work with lots of other veggies — parsnips and turnips, red onions, even cauliflower or broccoli florets. Again, done in under ah hour (I seem to like those meals too).
This recipe isn’t so much about the ingredients as it is about the technique: butterflying (or spatchcocking) a whole chicken and then placing it in a searing hot cast iron skillet that you have heated to 500F in the oven. It’s a technique that was recently on America’s Test Kitchen and I thought that I would give it a go. The result: a yummy roasted bird in under an hour. I will have to remember to open the windows in the kitchen though, because it was a little smokey (just because my oven is old and there isn’t good airflow; most people likely won’t have this issue). Lovely comfort food on a wet January day.
Nothing says winter and comfort food quite like Chicken Pot Pie. Yummy. While I think that most recipes for Chicken Pot Pie take advantage of winter veggies, I thought that I would use some that seem to be even more common here in the northern climes — carrots (of course) but also cauliflower and broccoli. Add in the fact that I used a Whole Foods bought rotisserie chicken, the whole thing was on the table in about 90 minutes.
It’s getting colder and autumn is settling in here in New England. I even heard that there were some snow flakes in the air north of here. Thankfully we’re not at that level here in greater Boston, but it is time for more cold-weather-food. Here is a little cheater recipe to get a nice hearty stew on the table in about an hour. It’s homey, rich and delicious and easy peasy thanks to …. a rotisserie chicken from the market (in my case, from Whole Foods because I think that they taste the best and have the least amount of fat). Saute up a few veggies, cook some wild rice and make a roux-based sauce and off you go. On the table in a hour and it makes great leftovers the next day too.