Red Quinoa Pilaf, a rif from this recipe at Food52.
I used red quinoa, sauteed 1/4 onion (chopped) first. Regular lemon instead of a Meyer lemon and feta cheese. I also used truffle oil instead of walnut oil.
I was not clear on Chris’s opinion as he initially said ‘this is different.’ Then he got up for seconds before finishing his pork chop (the crispy thing on the side- panko crusted pork chop first slathered with a little brown mustard).
I borrowed this recipe from Elise, over at Simply Recipes. Some modifications for serving size and timeliness along with what was handy.
Arroz Con Pollo
3 Tbsp olive oil
1 package boneless skinless chicken breast, patted dry (approx 3 breast halves with tenderloins)
1/2 cup of flour for dredging
Freshly ground black pepper
1 tablespoons olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 cup jasmine rice
1 1/2 cups* chicken stock
1 cup of diced tomatoes (canned, oregano, basil, garlic flavor), strained
Pinch of oregano or more
1 teaspoon salt
1 cup frozen mixed vegetable blend (beans, carrots, peas)
Heat oil over medium-high heat in a large pan with a lid.
Mix flour, salt, pepper and paprika together on a small plate. Dredge chicken in flour mixture and saute in pan until lightly browned on both sides. Remove from pan and keep warm.
Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then allow it to sit and brown lightly. Add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
In a medium bowl, mix the stock, salt, oregano and tomatoes together.
Place the chicken pieces on top of the rice. Pour the stock mixture over the rice and chicken. I added a little more dried oregano here but its optional. Bring to a simmer then reduce the heat to low, and cover. Cook 15 minutes until the rice has absorbed all the stock.
Add frozen vegetable blend to pan and return lid. Cook 3-5 minutes until vegetables are heated through. Fluff rice with a fork before serving. Season with additional salt and pepper to taste.
This made 4 servings. It all came together pretty quickly – maybe 30 minutes start to finish. No picture- it was quick but a late start to dinner so I didn’t want to impede Chris by taking glamour shots first.
Arroz con Pollo would make a great make-ahead dish. You could freeze individual portions.
I hate coming up with names for recipes.
After getting off to a late start this morning (see previous post, did I mention it was past 4 am when we got home?), I ran some errands and spent too much money at Younkers (but everything was on sale and I gave stuff to charity for extra discounts so its all good). And in the back of my head I was working through this idea involving turkey meatballs, potatoes and a gravy/pan sauce.
By the time I got home and settled down to make dinner, I had a general plan. This is how it played out:
1 package ground turkey (Jennie-O brand, its about 19 oz)
1/4 onion, very fine dice
2 tsp. dried basil
1/2 cup bread crumbs
1 1/2 tsp Worcestershire Sauce
1/4 onion, diced or sliced
1 sweet bell pepper, diced or sliced
1 tbs butter
1/8 cup flour + 1/4 cup water, combined
1 cup vegetable broth
seasoning of your choice- I used a Mrs. Dash salt-free Onion and Spice mix.
salt & pepper, olive oil
8-10 small potatoes, red or yellow, maybe some fingerlings, halved or quartered depending on size
Directions: NOTE: Since I was winging it completely, most measurements are approximate.
- Saute the finely diced onion in a little olive oil with some garlic until the onions are translucent and soft. Remove from heat and let cool slightly.
- While the onions are cooking, combine ground turkey, basil, egg, garlic powder (several shakes from the jar) and Worcestershire sauce in a bowl. After onions have cooled slightly, add to bowl. Stir in approximately 1/2 cup bread crumbs. The mixture should stick together easily but not be goopy from the egg or overly dry. I used Panko bread crumbs which are a little bigger than regular so keep that in mind.
- Pre-heat oven to 350 degrees. Place a rack on a large rimmed baking sheet and give it a shot with the non-stick spray. Roll the turkey mixture in to meatballs about 1 1/2 inches in diameter. Space evenly on the rack. The rack is important here because the fat will drain away while the meatballs are cooking. We need some of the fat for a later step. Cook meatballs for 15 minutes then flip them over (this step is optional but they do look prettier this way) and bake for 10 more minutes.
- While meatballs are in the oven, bring a pot of salted water to a boil. Add potatoes and cook about 10 minutes or until potatoes just break when squeezed with tongs. Drain and keep potatoes warm.
- While potatoes are cooking, heat 1 tablespoon olive oil over medium-high heat in a large saute pan. Add 1 mashed garlic clove and the 1/4 onion that was diced or sliced. Let cook about 3 minutes then add bell pepper pieces. Season with salt and pepper plus seasonings of your choice (Mrs. Dash in my case, about 1 tsp worth). Allow the peppers and onions to cook in the pan without browning or going dry. When the meatballs are done, remove from the oven. Scoop up some of the fat drippings in the bottom of the baking sheet and add to the onions and peppers. Saute about 1 minute then add vegetable broth to the pan and bring to a boil. Use a spatula to scrape up any good bits in the bottom of the pan. Stir-in the flour-water mixture then reduce heat to low. Add 1 tbls butter to further thicken the gravy.
- To serve, puddle some gravy with peppers and onions on the plate, top with meatballs and potatoes. Drizzle additional gravy over the top and garnish with fresh chives. Steamed snap peas tossed with lemon make an excellent side dish.
From the package of turkey, I got about 14 meatballs. Each serving tonight was 4 meatballs, five or 6 pieces of potato and enough gravy to make us both happy so we have plenty for leftovers.
I think that next time, I’d use chicken broth instead of vegetable for a little more poultry flavor in the sauce.