Chicken Breast Stuffed With Feta & Asparagus on Coconut Rice

The other day there was a fantastic special at the grocery store on marinated chicken breasts stuffed with feta and asparagus. It was a dish fresh from the butcher section and I thought it would make a lovely treat for the family. As a bonus, although this type of meal has a reasonably long cooking time, it’s not cooking that has to be supervised all that much, so it’s good for busy school nights.

I served the chicken on a bed of coconut rice made in the Instant Pot, using the ridiculously easy technique of substituting the water required 1:1 for light coconut milk. This kind of rice is currently the favourite of Thing 1, and it’s a regular request that I find I can easily acquiesce. The whole meal was ready in about 45 minutes, start to finish. I think it’s one that I’d like to make again, even if I do have to take the time to marinade and stuff the chicken breasts myself. I’m thinking that it might be nice to prepare them in bulk and then freeze them for easy meal prep on busier days. I don’t know if the texture of the veggies would suffer, though, so I think I’d have to give it a test run first.

Leftover Stew

Yesterday was a toss-up for reasons not to send the kids to school: on the one hand, it was a snow day, and on the other, they were both sick anyway. So I kept dinner simple and made a stew out of all of the leftover bits and pieces I had in the fridge. Honestly, a traditional stew (at least the way I learned it) is a bit of whatever you’ve got around anyway, so it seems fitting.

The stew contained beef, onions, garlic, carrots, baby potatoes, celery, homemade beef broth, store-bought beef broth, pearl barley, red wine, fresh thyme, fresh sage, a bay leaf, and salt. I whipped it up in the Instant Pot in about 45mins, including preheating/venting time. It wasn’t the best stew I have ever made, but it was tasty, hearty, warm, and went down easily for those with sore throats. I’ll consider it a win.

Hearty Hamburger Soup

The plague, aka the nasty cold with a sore throat and a cough that has been going around, hit our house hard this week. While I am desperately trying to fend it off, Thing 2 and my husband have succumbed, and Thing 1 is starting to show symptoms. It’s also been ridiculously (if seasonally) cold the last few days, averaging about -35°C (-31°F) at night with the wind chill. All of this together means that the best thing for everyone to eat is a nice, hearty soup.

So last night I made Hearty Hamburger Soup in my Instant Pot. It’s actually a stove top recipe, but it’s easy enough to adapt; I just did all the sautéing in the cooker, drained off the fat, added the rest of the ingredients and then pressure cooked for 30min. This is a dish that I’ve been meaning to make for years, and the ingredients are generally the kind of thing I have stocked in my pantry and freezer. I’m told that my aunt makes a killer version of this dish, but I haven’t been able to wheedle her recipe away from her. The Allrecipes version was quite nice, though. I made the accompanying bread earlier that day in the bread machine; it was Egg-Enriched White Loaf on page 67 of Bread Machine: How to Prepare and Bake the Perfect Loaf by Jennie Shapter (2002).

Jerusalem Artichokes

Last night I cooked up the Jerusalem artichoke tubers from my garden to go with dinner. Sadly, my two plants, which ended up topping my fence by quite a bit (and yet for some reason didn’t flower), only produced enough root veggies for me to make a single dinner’s worth. I Googled and found Jamie Oliver’s Jerusalem Artichokes with Garlic in an article titled Top 5 Jerusalem Artichoke Recipes. It looked simple enough that it would let their natural flavour shine through, so I thought I’d give it a go.

I’m happy to say that it was a success! I served the Jerusalem artichokes with barbecued chicken and steamed spinach. The family loved them, and Thing 2 even asked for a second helping of vegetables — how often does that happen?

Personally, I was rather surprised by the intensity of their flavour, since they look and smell quite a bit like a rather bland potato. I found them to be sweet and tangy, and utterly delicious. I think I’d like to make them again, but they’re not something that can be found in grocery stores around here. I will have to grow a whole bunch of them next year, I guess!

I was a little worried that the Jerusalem artichokes might aggravate my digestive tract, since the Internet is filled with dire warnings of how windy they can make you. I honestly don’t think they affected anyone in the family any worse than the average person eating something like beans or cabbage — definitely not enough of a reaction to be a deterrent for an occasional dish. Mind you, I did cook them thoroughly, which apparently can help break down the inulin (which is a starch that is broken down by bacteria in the colon, causing gas). Apparently regular artichokes have about twice as much inulin as Jerusalem artichokes, so if you’ve never had problems with artichokes before, you probably won’t with these either. Inulin can also be found in chicory, leeks, asparagus, sugar beets, onions, and garlic, among others. So if you’ve never had a problem with any of these foods, you probably won’t with Jerusalem artichokes either.

All that being said, if you’re allergic to sunflowers and/or sunflower seeds (which I know some of my friends are), treat Jerusalem artichokes with caution, as they are part of the same family. If you are anaphylactically reactive, I would highly recommend having a professional test before eating Jerusalem artichokes, or simply avoiding them altogether.

Grilled Salmon & Trout Teriyaki Rice Bowls

It’s been unseasonably warm this fall, so I thought that another light, refreshing meal was in order. The girls requested rice bowls, so that’s what we ended up doing! I found a few pieces of both salmon and trout on special at the local grocery store, but neither one had quite enough to feed the entire family. In the end, I served each person a slice of each kind of fish.

I marinated the fish in Kikkoman Teriyaki Marinade & Sauce, and then my husband put it on the smoker grill. I always cook this kind of fish on a baking sheet even on a grill, and even if it’s skin-on like ours normally is, because once done it tends to fall apart into the machinery beneath. While the meat was cooking, I put on the rice, steamed some bok choy, thinly sliced some carrots, cut up one of my many home-grown cucumbers, chopped the onion tops from my garden (they’re a great substitute for chives), and cut up some enoki mushrooms. By the time all that was done, the fish was ready. Then all that was left was to assemble the bowls, and to eat!

Beet Pesto

One of the things I love about beets is that pretty much the entire plant is edible; both the roots and the leaves not only taste good, but they’re great in other dishes. Case in point: beet pesto. As I’ve pointed out before, pesto is a really simple, no-cook pasta sauce to make, and it can be made with beet greens! Well, the ones I grew this year had red leaves instead of the more common, green, but they taste more or less the same no matter the colour.

The neat thing about making pesto with red beet leaves is that the pesto itself turns red, which makes for a much more colourful dish. As a warning, if you’re making or cooking with this kind of pesto, protect your clothing! Red beet juice stains very quickly, and this will also happen when it’s in pesto.

In this pesto I also used basil (from my mother’s and my mother’s friend’s garden), garlic, extra virgin olive oil, parmesan (from the deli, not the shelf-stable stuff that’s much harder and more powdery), and pine nuts.

This big batch made up sixteen 250mL jars that went straight into the freezer, plus one that I set aside in the fridge for use in the next few days. Each one of these tiny jars is easily enough to make dinner for our family of four. If stirred into prepared dried pasta, this means I’ll have sixteen easy meals (or at least side-dishes) over the coming winter. I like that kind of math!

Garlicky Pasta Primavera

Last night I was inspired by Delish to make their Bowtie Primavera recipe. It was originally posted back in 2016, but the video popped up again on my Facebook feed, and, well, I had lots of cherry tomatoes that needed eating, so I figured it was timely.

This dish features a lovely rainbow of vegetables: asparagus, zucchini, cherry tomatoes, and mushrooms. I find it funny that it’s advertised as a “spring pasta” because really the only spring part is the asparagus; the zucchini, cherry tomatoes, and most mushrooms are late summer/early fall produce. I actually couldn’t find fresh asparagus at the grocery store right now and so had to use frozen, but that works just fine cooked in a sauce anyway.

My cherry tomatoes were really juicy and released a lot of that juice when cooking, so I found that 1 cup of reserved pasta water was excessive. I ended up having to boil down the sauce in order for it not to be, well, soup. Additionally, I used lactose-free sour cream, which I don’t think make a huge difference to the consistency but it did mean that I could actually eat it. (I would assume that, to make this dish vegan, a cream cheese substitute could be used effectively.) I also didn’t garnish with chopped basil because, to be completely honest, I forgot to buy any.

All that being said, I was really happy with the end result. This dish was creamy but not cloying, came together quickly (although not as quickly as the recipe indicated), and was both healthy and tasty. I will definitely be making it again.