Stopping in quickly at this Friday lunchtime to share my little tart that I made this morning. I had some leftover bacon from something else that I didn’t miraculously just snack on, so I put together this little lunch. It’s like a quiche, yet not quite so eggy and more fillings. All in all, not a bad way to “use up bacon” (not that anyone ever has that problem). 🙂
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Lunch
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).
Here is a quick main dish inspired by my trip to the newly opened Eataly here in Boston yesterday. A quick, one pot, done in under an hour, weeknight friendly (provided you like mushrooms) Triple Mushroom pasta. Neat trick: you cook the pasta in with the mushrooms, which saves a step (and an additional pot). This might have to go on my go-to rotation too as I think that I’ll be able to eat from this at least 3x meals (being the singleton that I am).
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.
Another “cold-weather” recipe. This weekend, it was kinda cold and rainy here in Boston. No big deal — it is November, after all — but it did inspire me to make another cold weather meal. This is very creamy, even though it uses only milk, not cream. The trick is to use a combination of both mealy (ie. russetts) and waxy (red, yukon gold) potatoes. The russetts fall apart and lend their starch to the broth, versus the waxy that hold together. I even used a few purple potatoes in mine, just for contrast.